- 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: LABEL CHEMICAL SPRAY BOTTLES PROPERLY.
Location: Bar
- 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: DO NOT STORE CHEMICAL SPRAY BOTTLES AT BAR SPEED RAILS WHEN NOT IN USE.
Location: Bar
- 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 PROGRESS: SERVICE TECHNICIAN WAS CONTACTED ON-SITE TO CONDUCT CORRECTIVE ACTION.BAR DISHMACHINE NOT REACHING A FINAL RINSE TEMPERTURE OF AT LEAST 180 F ACCORDING TO DATA PLATE--REPAIR.DO NOT USE DISHMACHINE UNTIL BOTH THE WASH AND RINSE TEMPERATURES ARE REACHING THE PROPER TEMPERATURES ACCORDING TO THE DATA PLATE.*USE ALTERNATE WAREWASHING METHODS FOR BAR GLASSWARE/UTENSILS UNTIL REPAIRS ARE CONDUCTED.**PROVIDE AND CONDUCT PROPER DISHMACHINE TEMPERATURE LOGS DAILY FOR BOTH BAR AND KITCHEN DISHMACHINE. ALSO CHECK DISHMACHINE CHEMICALS DAILY AS WELL. PROVIDE NEW DOCUMENTATION ON THE RECHECK INSPECTION DATE.*
Location: Bar
Equipment: Dishmachine
- 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: DO NOT STORE ITEMS IN BAR HANDSINK. USE BAR HANDSINK FOR HANDWASHING ONLY.
Location: Bar
Equipment: Hand sink
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: DO NOT STORE BROOMS NEAR KITCHEN HANDSINK AND FOOD PREP LOCATIONS.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: WORK ORDER HAS BEEN SUBMITTED.ELIMINATE RESTRICTED ACCESS TO PROPER CLEANING/SANITIZING AND DISHMACHINE CHEMICAL ACCESS NEAR BAR DISHMACHINE LOCATION.*CONDUCT PERMENANT SOLUTION AND NOT TEMPORARY SOLUTION FOR THIS BAR AREA. PROVIDE PLAN OF ACTION ON THE RECHECK INSPECTION DATE IF NOT CORRECTED.*
Location: 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS (EX. PEPSI SODA SPILLS/LEAKS).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS LOCATED WHERE DISHMACHINE CHEMICALS ARE STORED. REMOVE ALL TRASH, ITEMS, DEBRI, ETC.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: WORK ORDER HAS BEEN SUBMITTED.1) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING WHERE NEEDED AT KITCHEN WALK-IN-COOLER.2) REPAIR BAR HANDSINK SOAP DISPENSER--IN PROGRESS: WORK ORDER HAS BEEN SUBMITTED.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: WORK ORDER HAS BEEN SUBMITTED.1) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING WHERE NEEDED AT KITCHEN WALK-IN-COOLER.2) REPAIR BAR HANDSINK SOAP DISPENSER--IN PROGRESS: WORK ORDER HAS BEEN SUBMITTED.
Location: Bar
Equipment: Hand sink
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: CONTACT YOUR PROFESSIONAL SERVICE PROVIDER (EX. PEPSI) TO REPAIR ALL SODA LEAKS/SPILLS AT BEVERAGE TUBING AT BAR.
Location: Bar
- 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) REMOVE PROCELAIN PLATES FOR INTERIOR OF RAW CORN BEEF STORAGE CONTAINERS TO PREVENT PHYSICAL HAZARD CROSS-CONTAMINATION.2) COVER OPEN/EXPOSED FROZEN COOKIES PROPERLY AT KITCHEN REACH-IN-FREEZER.
Location: Walk-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) REMOVE PROCELAIN PLATES FOR INTERIOR OF RAW CORN BEEF STORAGE CONTAINERS TO PREVENT PHYSICAL HAZARD CROSS-CONTAMINATION.2) COVER OPEN/EXPOSED FROZEN COOKIES PROPERLY AT KITCHEN REACH-IN-FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS--IN PROGRESS.2) IMPROVE ROUTINE DETAILED CLEANIING AND SANITIZING OF KITCHEN WALK-IN-COOLER SOILED SHELVING WHERE NEEDED--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS--IN PROGRESS.2) IMPROVE ROUTINE DETAILED CLEANIING AND SANITIZING OF KITCHEN WALK-IN-COOLER SOILED SHELVING WHERE NEEDED--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS--IN PROGRESS.2) IMPROVE ROUTINE DETAILED CLEANIING AND SANITIZING OF KITCHEN WALK-IN-COOLER SOILED SHELVING WHERE NEEDED--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES WHERE NEEDED.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
|
10/31/2014 | Recheck |
- 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: LABEL CHEMICAL SPRAY BOTTLES PROPERLY.
Location: Bar
- 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: DO NOT STORE CHEMICAL SPRAY BOTTLES AT BAR SPEED RAILS WHEN NOT IN USE.
Location: Bar
- 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 PROGRESS: SERVICE TECHNICIAN WAS CONTACTED ON-SITE TO CONDUCT CORRECTIVE ACTION.BAR DISHMACHINE NOT REACHING A FINAL RINSE TEMPERTURE OF AT LEAST 180 F ACCORDING TO DATA PLATE--REPAIR.DO NOT USE DISHMACHINE UNTIL BOTH THE WASH AND RINSE TEMPERATURES ARE REACHING THE PROPER TEMPERATURES ACCORDING TO THE DATA PLATE.*USE ALTERNATE WAREWASHING METHODS FOR BAR GLASSWARE/UTENSILS UNTIL REPAIRS ARE CONDUCTED.**PROVIDE AND CONDUCT PROPER DISHMACHINE TEMPERATURE LOGS DAILY FOR BOTH BAR AND KITCHEN DISHMACHINE. ALSO CHECK DISHMACHINE CHEMICALS DAILY AS WELL. PROVIDE NEW DOCUMENTATION ON THE RECHECK INSPECTION DATE.*
Location: Bar
Equipment: Dishmachine
- 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: DO NOT STORE ITEMS IN BAR HANDSINK. USE BAR HANDSINK FOR HANDWASHING ONLY.
Location: Bar
Equipment: Hand sink
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: DO NOT STORE BROOMS NEAR KITCHEN HANDSINK AND FOOD PREP LOCATIONS.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: WORK ORDER HAS BEEN SUBMITTED.ELIMINATE RESTRICTED ACCESS TO PROPER CLEANING/SANITIZING AND DISHMACHINE CHEMICAL ACCESS NEAR BAR DISHMACHINE LOCATION.*CONDUCT PERMENANT SOLUTION AND NOT TEMPORARY SOLUTION FOR THIS BAR AREA. PROVIDE PLAN OF ACTION ON THE RECHECK INSPECTION DATE IF NOT CORRECTED.*
Location: 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS (EX. PEPSI SODA SPILLS/LEAKS).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS LOCATED WHERE DISHMACHINE CHEMICALS ARE STORED. REMOVE ALL TRASH, ITEMS, DEBRI, ETC.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: WORK ORDER HAS BEEN SUBMITTED.1) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING WHERE NEEDED AT KITCHEN WALK-IN-COOLER.2) REPAIR BAR HANDSINK SOAP DISPENSER--IN PROGRESS: WORK ORDER HAS BEEN SUBMITTED.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: WORK ORDER HAS BEEN SUBMITTED.1) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING WHERE NEEDED AT KITCHEN WALK-IN-COOLER.2) REPAIR BAR HANDSINK SOAP DISPENSER--IN PROGRESS: WORK ORDER HAS BEEN SUBMITTED.
Location: Bar
Equipment: Hand sink
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: CONTACT YOUR PROFESSIONAL SERVICE PROVIDER (EX. PEPSI) TO REPAIR ALL SODA LEAKS/SPILLS AT BEVERAGE TUBING AT BAR.
Location: Bar
- 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) REMOVE PROCELAIN PLATES FOR INTERIOR OF RAW CORN BEEF STORAGE CONTAINERS TO PREVENT PHYSICAL HAZARD CROSS-CONTAMINATION.2) COVER OPEN/EXPOSED FROZEN COOKIES PROPERLY AT KITCHEN REACH-IN-FREEZER.
Location: Walk-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) REMOVE PROCELAIN PLATES FOR INTERIOR OF RAW CORN BEEF STORAGE CONTAINERS TO PREVENT PHYSICAL HAZARD CROSS-CONTAMINATION.2) COVER OPEN/EXPOSED FROZEN COOKIES PROPERLY AT KITCHEN REACH-IN-FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS--IN PROGRESS.2) IMPROVE ROUTINE DETAILED CLEANIING AND SANITIZING OF KITCHEN WALK-IN-COOLER SOILED SHELVING WHERE NEEDED--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS--IN PROGRESS.2) IMPROVE ROUTINE DETAILED CLEANIING AND SANITIZING OF KITCHEN WALK-IN-COOLER SOILED SHELVING WHERE NEEDED--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS--IN PROGRESS.2) IMPROVE ROUTINE DETAILED CLEANIING AND SANITIZING OF KITCHEN WALK-IN-COOLER SOILED SHELVING WHERE NEEDED--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES WHERE NEEDED.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
|
10/22/2014 | Recheck |
- 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: LABEL CHEMICAL SPRAY BOTTLES PROPERLY.
Location: Bar
- 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: DO NOT STORE CHEMICAL SPRAY BOTTLES AT BAR SPEED RAILS WHEN NOT IN USE.
Location: Bar
- 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 PROGRESS: SERVICE TECHNICIAN WAS CONTACTED ON-SITE TO CONDUCT CORRECTIVE ACTION.BAR DISHMACHINE NOT REACHING A FINAL RINSE TEMPERTURE OF AT LEAST 180 F ACCORDING TO DATA PLATE--REPAIR.DO NOT USE DISHMACHINE UNTIL BOTH THE WASH AND RINSE TEMPERATURES ARE REACHING THE PROPER TEMPERATURES ACCORDING TO THE DATA PLATE.*USE ALTERNATE WAREWASHING METHODS FOR BAR GLASSWARE/UTENSILS UNTIL REPAIRS ARE CONDUCTED.**PROVIDE AND CONDUCT PROPER DISHMACHINE TEMPERATURE LOGS DAILY FOR BOTH BAR AND KITCHEN DISHMACHINE. ALSO CHECK DISHMACHINE CHEMICALS DAILY AS WELL. PROVIDE NEW DOCUMENTATION ON THE RECHECK INSPECTION DATE.*
Location: Bar
Equipment: Dishmachine
- 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: DO NOT STORE ITEMS IN BAR HANDSINK. USE BAR HANDSINK FOR HANDWASHING ONLY.
Location: Bar
Equipment: Hand sink
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: DO NOT STORE BROOMS NEAR KITCHEN HANDSINK AND FOOD PREP LOCATIONS.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: ELIMINATE RESTRICTED ACCESS TO PROPER CLEANING/SANITIZING AND DISHMACHINE CHEMICAL ACCESS NEAR BAR DISHMACHINE LOCATION.*CONDUCT PERMENANT SOLUTION AND NOT TEMPORARY SOLUTION FOR THIS BAR AREA. PROVIDE PLAN OF ACTION ON THE RECHECK INSPECTION DATE IF NOT CORRECTED.*
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS (EX. PEPSI SODA SPILLS/LEAKS).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS LOCATED WHERE DISHMACHINE CHEMICALS ARE STORED. REMOVE ALL TRASH, ITEMS, DEBRI, ETC.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING WHERE NEEDED AT KITCHEN WALK-IN-COOLER.2) REPAIR BAR HANDSINK SOAP DISPENSER--IN PROGRESS: WORK ORDER HAS BEEN SUBMITTED.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING WHERE NEEDED AT KITCHEN WALK-IN-COOLER.2) REPAIR BAR HANDSINK SOAP DISPENSER--IN PROGRESS: WORK ORDER HAS BEEN SUBMITTED.
Location: Bar
Equipment: Hand sink
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: CONTACT YOUR PROFESSIONAL SERVICE PROVIDER (EX. PEPSI) TO REPAIR ALL SODA LEAKS/SPILLS AT BEVERAGE TUBING AT BAR.
Location: Bar
- 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) REMOVE PROCELAIN PLATES FOR INTERIOR OF RAW CORN BEEF STORAGE CONTAINERS TO PREVENT PHYSICAL HAZARD CROSS-CONTAMINATION.2) COVER OPEN/EXPOSED FROZEN COOKIES PROPERLY AT KITCHEN REACH-IN-FREEZER.
Location: Walk-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) REMOVE PROCELAIN PLATES FOR INTERIOR OF RAW CORN BEEF STORAGE CONTAINERS TO PREVENT PHYSICAL HAZARD CROSS-CONTAMINATION.2) COVER OPEN/EXPOSED FROZEN COOKIES PROPERLY AT KITCHEN REACH-IN-FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.2) IMPROVE ROUTINE DETAILED CLEANIING AND SANITIZING OF KITCHEN WALK-IN-COOLER SOILED SHELVING WHERE NEEDED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.2) IMPROVE ROUTINE DETAILED CLEANIING AND SANITIZING OF KITCHEN WALK-IN-COOLER SOILED SHELVING WHERE NEEDED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.2) IMPROVE ROUTINE DETAILED CLEANIING AND SANITIZING OF KITCHEN WALK-IN-COOLER SOILED SHELVING WHERE NEEDED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS.
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 KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES WHERE NEEDED.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
|
10/15/2014 | Routine |
| No violation noted during this evaluation. | 02/07/2014 | Routine |
- 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: A few large pots and pans on wire rack shelving. Corrected during inspection
Location: Dry storage
|
06/13/2013 | Routine |
- 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: Utensil observed in bar hand sink... Corrected during inspection
Location: Bar
Equipment: Hand sink
|
11/15/2012 | Routine |
- Bulk labeling (corrected on site)
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: Clear plastic container: brown sugar storage... Corrected during inspection
Location: Dry storage
- Pressure gauge: dish machine
Pressure measuring device not accurate or properly scaled. (PSI guage)
Correction: Provide accurate properly sealed measuring device.
Location: Kitchen
Equipment: Dishmachine
|
05/01/2012 | Routine |
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: FINISH THE DRAIN ON THE ICE BIN AT THE BAR.
Location: Bar
Equipment: Ice bin
- Sanitizing pressure
Sanitizing pressure of warewash machine does not meet specifications.
Correction: Provide pressure between 15 pounds per square inch and 25 pounds per square inch for the hot water sanitizing rinse of warewashing machines.
Comments: PSI GAUGE READING 35 PSI DURING FINAL RINSE.
Location: Dish machine area
Equipment: Dishmachine
- Thermometer not calibrated
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: THE THERMOMETER FOR THE FINAL RINSE ON THE UNDERCOUNTER DISHWASHER IS NOT ACCURATE. REPAIR.
|
03/20/2012 | Pre-Licensing Recheck |
| No violation noted during this evaluation. | 03/06/2012 | Pre-Licensing |
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