Acapulco Joe's Mexican Foods, 365 N ILLINOIS ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Acapulco Joe's Mexican Foods
Type: Restaurant
Address: 365 N ILLINOIS ST, Indianapolis, IN 46204
County: Marion
License #: 205045
Smoking: Smoke Free
Total inspections: 13
Last inspection: 08/14/2014
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Inspection findings

Inspection Date

Type
  • 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: Several plates stored on shelves had not been cleaned properly and contained food residue. Be sure to clean and sanitize all dishes thoroughly. Examine dishes before serving to ensure cleanliness. An employee checked dishes and re-washed plates soiled with food residue.CORRECTED ON SITE.
    Location: Kitchen
 08/14/2014Non-Illness Complaint
  • 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) KITCHEN WALK-IN-COOLER AT 48 F--REPAIR. ESTABLISHMENT RECEIVED SERVICE REPAIRS FOR CR MECHANICAL, INC. ON TODAY 6/3/14. SERVICE PROVIDER WILL RETURN THIS AFTERNOON TO REPAIR WALK-IN-COOLER.2) KITCHEN COOK-LINE COLD-TOP UNIT AT 48.--REPAIR.3) IMPROPER ICE BATHS AT KITCHEN COOK-LINE. PLEASE ENSURE THAT FOOD CONTAINERS ARE SUBMERGED PROPERLY IN ICE BATH TO ENSURE THAT ALL OF FOOD PRODUCT IS MAINTAINED AT 41 F OR BELOW.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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) KITCHEN WALK-IN-COOLER AT 48 F--REPAIR. ESTABLISHMENT RECEIVED SERVICE REPAIRS FOR CR MECHANICAL, INC. ON TODAY 6/3/14. SERVICE PROVIDER WILL RETURN THIS AFTERNOON TO REPAIR WALK-IN-COOLER.2) KITCHEN COOK-LINE COLD-TOP UNIT AT 48.--REPAIR.3) IMPROPER ICE BATHS AT KITCHEN COOK-LINE. PLEASE ENSURE THAT FOOD CONTAINERS ARE SUBMERGED PROPERLY IN ICE BATH TO ENSURE THAT ALL OF FOOD PRODUCT IS MAINTAINED AT 41 F OR BELOW.
    Location: Cook line
  • 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) KITCHEN WALK-IN-COOLER AT 48 F--REPAIR. ESTABLISHMENT RECEIVED SERVICE REPAIRS FOR CR MECHANICAL, INC. ON TODAY 6/3/14. SERVICE PROVIDER WILL RETURN THIS AFTERNOON TO REPAIR WALK-IN-COOLER.2) KITCHEN COOK-LINE COLD-TOP UNIT AT 48.--REPAIR.3) IMPROPER ICE BATHS AT KITCHEN COOK-LINE. PLEASE ENSURE THAT FOOD CONTAINERS ARE SUBMERGED PROPERLY IN ICE BATH TO ENSURE THAT ALL OF FOOD PRODUCT IS MAINTAINED AT 41 F OR BELOW.
    Location: Cook line
  • 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: Cold top
  • 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: BOXES OF RAW SHELL EGGS STORED ON WALK-IN-COOLER FLOOR; KEEP OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-in cooler
 06/05/2014Illness Complaint 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: 1) KITCHEN WALK-IN-COOLER AT 48 F--REPAIR. ESTABLISHMENT RECEIVED SERVICE REPAIRS FOR CR MECHANICAL, INC. ON TODAY 6/3/14. SERVICE PROVIDER WILL RETURN THIS AFTERNOON TO REPAIR WALK-IN-COOLER.2) KITCHEN COOK-LINE COLD-TOP UNIT AT 48.--REPAIR.3) IMPROPER ICE BATHS AT KITCHEN COOK-LINE. PLEASE ENSURE THAT FOOD CONTAINERS ARE SUBMERGED PROPERLY IN ICE BATH TO ENSURE THAT ALL OF FOOD PRODUCT IS MAINTAINED AT 41 F OR BELOW.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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) KITCHEN WALK-IN-COOLER AT 48 F--REPAIR. ESTABLISHMENT RECEIVED SERVICE REPAIRS FOR CR MECHANICAL, INC. ON TODAY 6/3/14. SERVICE PROVIDER WILL RETURN THIS AFTERNOON TO REPAIR WALK-IN-COOLER.2) KITCHEN COOK-LINE COLD-TOP UNIT AT 48.--REPAIR.3) IMPROPER ICE BATHS AT KITCHEN COOK-LINE. PLEASE ENSURE THAT FOOD CONTAINERS ARE SUBMERGED PROPERLY IN ICE BATH TO ENSURE THAT ALL OF FOOD PRODUCT IS MAINTAINED AT 41 F OR BELOW.
    Location: Cook line
  • 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) KITCHEN WALK-IN-COOLER AT 48 F--REPAIR. ESTABLISHMENT RECEIVED SERVICE REPAIRS FOR CR MECHANICAL, INC. ON TODAY 6/3/14. SERVICE PROVIDER WILL RETURN THIS AFTERNOON TO REPAIR WALK-IN-COOLER.2) KITCHEN COOK-LINE COLD-TOP UNIT AT 48.--REPAIR.3) IMPROPER ICE BATHS AT KITCHEN COOK-LINE. PLEASE ENSURE THAT FOOD CONTAINERS ARE SUBMERGED PROPERLY IN ICE BATH TO ENSURE THAT ALL OF FOOD PRODUCT IS MAINTAINED AT 41 F OR BELOW.
    Location: Cook line
  • 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: Cold top
  • 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: BOXES OF RAW SHELL EGGS STORED ON WALK-IN-COOLER FLOOR; KEEP OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-in cooler
 06/03/2014Illness Complaint 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: 1) KITCHEN WALK-IN-COOLER AT 48 F--REPAIR.2) KITCHEN COOK-LINE COLD-TOP UNIT AT 48.--REPAIR.3) IMPROPER ICE BATHS AT KITCHEN COOK-LINE. PLEASE ENSURE THAT FOOD CONTAINERS ARE SUBMERGED PROPERLY IN ICE BATH TO ENSURE THAT ALL OF FOOD PRODUCT IS MAINTAINED AT 41 F OR BELOW.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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) KITCHEN WALK-IN-COOLER AT 48 F--REPAIR.2) KITCHEN COOK-LINE COLD-TOP UNIT AT 48.--REPAIR.3) IMPROPER ICE BATHS AT KITCHEN COOK-LINE. PLEASE ENSURE THAT FOOD CONTAINERS ARE SUBMERGED PROPERLY IN ICE BATH TO ENSURE THAT ALL OF FOOD PRODUCT IS MAINTAINED AT 41 F OR BELOW.
    Location: Cook line
  • 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.
    Comments: 1) KITCHEN WALK-IN-COOLER AT 48 F--REPAIR.2) KITCHEN COOK-LINE COLD-TOP UNIT AT 48.--REPAIR.3) IMPROPER ICE BATHS AT KITCHEN COOK-LINE. PLEASE ENSURE THAT FOOD CONTAINERS ARE SUBMERGED PROPERLY IN ICE BATH TO ENSURE THAT ALL OF FOOD PRODUCT IS MAINTAINED AT 41 F OR BELOW.
    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.
    Location: Kitchen
    Equipment: Cold top
  • 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: BOXES OF RAW SHELL EGGS STORED ON WALK-IN-COOLER FLOOR; KEEP OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-in cooler
 06/02/2014Illness Complaint
  • 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: Cold top holding shredded cheese and guac at 47. CORRECTED ON SITE, cheese was placed in metal pan instead of plastic, and unit temp was turned down. 30 minutes later, cheese holding at 42, guac at 43, both within margin of error. Continue to monitor temps to ensure cold items held at 41 or below without freezing.RECHECK 4/15/14: Cheese OK at 42, sour cream and guac at 47. Olives in back of unit at 38, pickles in front of unit at 48 (not potentially hazardous, temps taken for diagnostic purposes). Owner is calling for service.
    Location: Kitchen
    Equipment: Cold top
  • 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: 1. Sanitizer buckets reading less than 10 ppm chlorine, should be 50-100 ppm. Have employees use test strips provided. Also, use strips to see how much bleach is appropriate for bucket using measuring spoons; using a measuring spoon may be easier for employees. 2. Sani bay in bar reading less than 150 ppm (quat tablets). Staff had put two tablets in, bay needs three tablets. CORRECTED ON SITE by re-mixing new sani at proper strength, thanks.
    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: 1. Sanitizer buckets reading less than 10 ppm chlorine, should be 50-100 ppm. Have employees use test strips provided. Also, use strips to see how much bleach is appropriate for bucket using measuring spoons; using a measuring spoon may be easier for employees. 2. Sani bay in bar reading less than 150 ppm (quat tablets). Staff had put two tablets in, bay needs three tablets. CORRECTED ON SITE by re-mixing new sani at proper strength, thanks.
    Location: Bar
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Install cove molding throughout kitchen.Recheck 4/23/14: Installation has started, should be finished in a week or two.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Mop floor in dish machine area, paying extra attention to areas near walls and around equipment. Create schedule for regular deep clean of floors in this area.
    Location: Dish machine 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: Bag whole onions had fallen on floor. CORRECTED ON SITE, thanks.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean top of dish machine of accumulated crumbs/soil. Create schedule for regular cleaning of this area.
    Location: Dish machine area
    Equipment: Dishmachine
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Plenty of soap in dispenser but it was not working. CORRECTED ON SITE by replacing batteries, thanks.
    Location: Dish machine area
    Equipment: Hand sink
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: No container or rack for ice scoops in bar and wait station. CORRECTED ON SITE by providing clean containers for scoops, thanks. Can install racks to ensure staff doesn't forget to replace clean containers.
    Location: Bar
    Equipment: Ice bin
  • 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: No container or rack for ice scoops in bar and wait station. CORRECTED ON SITE by providing clean containers for scoops, thanks. Can install racks to ensure staff doesn't forget to replace clean containers.
    Location: Wait staff area
    Equipment: Ice bin
 04/23/2014Recheck
  • 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 holding shredded cheese and guac at 47. CORRECTED ON SITE, cheese was placed in metal pan instead of plastic, and unit temp was turned down. 30 minutes later, cheese holding at 42, guac at 43, both within margin of error. Continue to monitor temps to ensure cold items held at 41 or below without freezing.RECHECK 4/15/14: Cheese OK at 42, sour cream and guac at 47. Olives in back of unit at 38, pickles in front of unit at 48 (not potentially hazardous, temps taken for diagnostic purposes). Owner is calling for service.
    Location: Kitchen
    Equipment: Cold top
  • 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: 1. Sanitizer buckets reading less than 10 ppm chlorine, should be 50-100 ppm. Have employees use test strips provided. Also, use strips to see how much bleach is appropriate for bucket using measuring spoons; using a measuring spoon may be easier for employees. 2. Sani bay in bar reading less than 150 ppm (quat tablets). Staff had put two tablets in, bay needs three tablets. CORRECTED ON SITE by re-mixing new sani at proper strength, thanks.
    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: 1. Sanitizer buckets reading less than 10 ppm chlorine, should be 50-100 ppm. Have employees use test strips provided. Also, use strips to see how much bleach is appropriate for bucket using measuring spoons; using a measuring spoon may be easier for employees. 2. Sani bay in bar reading less than 150 ppm (quat tablets). Staff had put two tablets in, bay needs three tablets. CORRECTED ON SITE by re-mixing new sani at proper strength, thanks.
    Location: Bar
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Install cove molding throughout kitchen.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Mop floor in dish machine area, paying extra attention to areas near walls and around equipment. Create schedule for regular deep clean of floors in this area.
    Location: Dish machine 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: Bag whole onions had fallen on floor. CORRECTED ON SITE, thanks.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean top of dish machine of accumulated crumbs/soil. Create schedule for regular cleaning of this area.
    Location: Dish machine area
    Equipment: Dishmachine
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Plenty of soap in dispenser but it was not working. CORRECTED ON SITE by replacing batteries, thanks.
    Location: Dish machine area
    Equipment: Hand sink
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: No container or rack for ice scoops in bar and wait station. CORRECTED ON SITE by providing clean containers for scoops, thanks. Can install racks to ensure staff doesn't forget to replace clean containers.
    Location: Bar
    Equipment: Ice bin
  • 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: No container or rack for ice scoops in bar and wait station. CORRECTED ON SITE by providing clean containers for scoops, thanks. Can install racks to ensure staff doesn't forget to replace clean containers.
    Location: Wait staff area
    Equipment: Ice bin
 04/15/2014Recheck
  • 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.
    Comments: Cold top holding shredded cheese and guac at 47. CORRECTED ON SITE, cheese was placed in metal pan instead of plastic, and unit temp was turned down. 30 minutes later, cheese holding at 42, guac at 43, both within margin of error. Continue to monitor temps to ensure cold items held at 41 or below without freezing.
    Location: Kitchen
    Equipment: Cold top
  • 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: 1. Sanitizer buckets reading less than 10 ppm chlorine, should be 50-100 ppm. Have employees use test strips provided. Also, use strips to see how much bleach is appropriate for bucket using measuring spoons; using a measuring spoon may be easier for employees. 2. Sani bay in bar reading less than 150 ppm (quat tablets). Staff had put two tablets in, bay needs three tablets. CORRECTED ON SITE by re-mixing new sani at proper strength, thanks.
    Location: Kitchen
  • 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: 1. Sanitizer buckets reading less than 10 ppm chlorine, should be 50-100 ppm. Have employees use test strips provided. Also, use strips to see how much bleach is appropriate for bucket using measuring spoons; using a measuring spoon may be easier for employees. 2. Sani bay in bar reading less than 150 ppm (quat tablets). Staff had put two tablets in, bay needs three tablets. CORRECTED ON SITE by re-mixing new sani at proper strength, thanks.
    Location: Bar
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Install cove molding throughout kitchen.
    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: Mop floor in dish machine area, paying extra attention to areas near walls and around equipment. Create schedule for regular deep clean of floors in this area.
    Location: Dish machine area
  • 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: Bag whole onions had fallen on floor. CORRECTED ON SITE, thanks.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean top of dish machine of accumulated crumbs/soil. Create schedule for regular cleaning of this area.
    Location: Dish machine area
    Equipment: Dishmachine
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Plenty of soap in dispenser but it was not working. CORRECTED ON SITE by replacing batteries, thanks.
    Location: Dish machine area
    Equipment: Hand sink
  • 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: No container or rack for ice scoops in bar and wait station. CORRECTED ON SITE by providing clean containers for scoops, thanks. Can install racks to ensure staff doesn't forget to replace clean containers.
    Location: Bar
    Equipment: Ice bin
  • 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: No container or rack for ice scoops in bar and wait station. CORRECTED ON SITE by providing clean containers for scoops, thanks. Can install racks to ensure staff doesn't forget to replace clean containers.
    Location: Wait staff area
    Equipment: Ice bin
 04/08/2014Routine
No violation noted during this evaluation. 12/27/2013Illness Complaint
  • 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: Sour cream at 50, lunch meat at 50. Guacamole in nearby deeper container OK at 41. Adjust temp, use lids and/or use deeper pans, and/or repair as needed to maintain temps. **TEMP ISSUES CORRECTED AT RECHECK 10/14/13
    Location: Cook line
    Equipment: Cold top
  • 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: Uncovered employee beverage on shelf. Provide lids and straws.
    Location: Cook line
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Provide hand sink in bar. (Bar area will be moved in January). ** RECHECK 10/15: Bar will be moved to other side of dining room in January. Wait/bar staff using hand sink inside door to kitchen, 20 feet away (no seating in bar, it is used as drink prep area only). OK to wait until bar remodel to provide hand sink.
    Location: Bar
    Equipment: Hand sink
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide cove molding where needed throughout establishment.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Missing ceiling tile near exhaust hood. Replace with washable ceiling tile. **CORRECTED AT RECHECK 10/14/13**2. FRP around exhaust hood needs corner molding installed. 3. Raw wood surrounding cupboard near cooks line. Paint or seal raw wood.4. Water stained ceiling tiles in dining and bar area. Replace.5. Repaint pitted wall areas in bar. (Bar will be moved January 2014).6. Broken floor tiles by ice machine in dining room. Replace.7. Replace any damaged floor tiles in kitchen and provide smooth, easily cleanable flooring in back room and bar area.8. Re-seal any applicable wood floors.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Missing ceiling tile near exhaust hood. Replace with washable ceiling tile. **CORRECTED AT RECHECK 10/14/13**2. FRP around exhaust hood needs corner molding installed. 3. Raw wood surrounding cupboard near cooks line. Paint or seal raw wood.4. Water stained ceiling tiles in dining and bar area. Replace.5. Repaint pitted wall areas in bar. (Bar will be moved January 2014).6. Broken floor tiles by ice machine in dining room. Replace.7. Replace any damaged floor tiles in kitchen and provide smooth, easily cleanable flooring in back room and bar area.8. Re-seal any applicable wood floors.
    Location: Dining room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Missing ceiling tile near exhaust hood. Replace with washable ceiling tile. **CORRECTED AT RECHECK 10/14/13**2. FRP around exhaust hood needs corner molding installed. 3. Raw wood surrounding cupboard near cooks line. Paint or seal raw wood.4. Water stained ceiling tiles in dining and bar area. Replace.5. Repaint pitted wall areas in bar. (Bar will be moved January 2014).6. Broken floor tiles by ice machine in dining room. Replace.7. Replace any damaged floor tiles in kitchen and provide smooth, easily cleanable flooring in back room and bar area.8. Re-seal any applicable wood floors.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Used towels on counter and shelf. Store in sanitizer when not in use.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace any remaining rusted shelving throughout kitchen.2. Cardboard used to stabilize wall-mounted vegetable slicer, not easily cleanable. Repair slicer. ***CORRECTED AT RECHECK 10/14**3. Metal storage cubbies above three bay need tp be mounted in a way that they can be removed for cleaning.4. Reach in coolers ini back hall mounted on wood/cinderblocks. Replace with casters or easiliy cleanable supports or legs.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace any remaining rusted shelving throughout kitchen.2. Cardboard used to stabilize wall-mounted vegetable slicer, not easily cleanable. Repair slicer. ***CORRECTED AT RECHECK 10/14**3. Metal storage cubbies above three bay need tp be mounted in a way that they can be removed for cleaning.4. Reach in coolers ini back hall mounted on wood/cinderblocks. Replace with casters or easiliy cleanable supports or legs.
    Location: Three bay area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace any remaining rusted shelving throughout kitchen.2. Cardboard used to stabilize wall-mounted vegetable slicer, not easily cleanable. Repair slicer. ***CORRECTED AT RECHECK 10/14**3. Metal storage cubbies above three bay need tp be mounted in a way that they can be removed for cleaning.4. Reach in coolers ini back hall mounted on wood/cinderblocks. Replace with casters or easiliy cleanable supports or legs.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • 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: Remove cold plate from ice well behind bar (Pepsi scheduled to do this October 10th.)** RECHECK 10/14: Restaurant ended contract with Pepsi due to difficulties. Owner will remove cold plate, as they are not currently using soda gun behind bar
    Location: Bar
  • Floor mounted installation
    Floor mounted equipment improperly installed.
    Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
    Comments: Install carborator off of floor. (Bar will be moved January 2014).
    Location: Bar
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Comments: Provide small trash can for paper waste under or near front hand sink.
    Location: Kitchen
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Wood blocks used to support shelving. Replace with durable and easily cleanable material.
    Location: Dry storage
 10/14/2013Recheck
  • 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: Sour cream at 50, lunch meat at 50. Guacamole in nearby deeper container OK at 41. Adjust temp, use lids and/or use deeper pans, and/or repair as needed to maintain temps.
    Location: Cook line
    Equipment: Cold top
  • 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: Uncovered employee beverage on shelf. Provide lids and straws.
    Location: Cook line
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Provide hand sink in bar. (Bar area will be moved in January).
    Location: Bar
    Equipment: Hand sink
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide cove molding where needed throughout establishment.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Missing ceiling tile near exhaust hood. Replace with washable ceiling tile. 2. FRP around exhaust hood needs corner molding installed. 3. Raw wood surrounding cupboard near cooks line. Paint or seal raw wood.4. Water stained ceiling tiles in dining and bar area. Replace.5. Repaint pitted wall areas in bar. (Bar will be moved January 2014).6. Broken floor tiles by ice machine in dining room. Replace.7. Replace any damaged floor tiles in kitchen and provide smooth, easily cleanable flooring in back room and bar area.8. Re-seal any applicable wood floors.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Missing ceiling tile near exhaust hood. Replace with washable ceiling tile. 2. FRP around exhaust hood needs corner molding installed. 3. Raw wood surrounding cupboard near cooks line. Paint or seal raw wood.4. Water stained ceiling tiles in dining and bar area. Replace.5. Repaint pitted wall areas in bar. (Bar will be moved January 2014).6. Broken floor tiles by ice machine in dining room. Replace.7. Replace any damaged floor tiles in kitchen and provide smooth, easily cleanable flooring in back room and bar area.8. Re-seal any applicable wood floors.
    Location: Dining room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Missing ceiling tile near exhaust hood. Replace with washable ceiling tile. 2. FRP around exhaust hood needs corner molding installed. 3. Raw wood surrounding cupboard near cooks line. Paint or seal raw wood.4. Water stained ceiling tiles in dining and bar area. Replace.5. Repaint pitted wall areas in bar. (Bar will be moved January 2014).6. Broken floor tiles by ice machine in dining room. Replace.7. Replace any damaged floor tiles in kitchen and provide smooth, easily cleanable flooring in back room and bar area.8. Re-seal any applicable wood floors.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Used towels on counter and shelf. Store in sanitizer when not in use.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace any remaining rusted shelving throughout kitchen.2. Cardboard used to stabilize wall-mounted vegetable slicer, not easily cleanable. Repair slicer.3. Metal storage cubbies above three bay need tp be mounted in a way that they can be removed for cleaning.4. Reach in coolers ini back hall mounted on wood/cinderblocks. Replace with casters or easiliy cleanable supports or legs.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace any remaining rusted shelving throughout kitchen.2. Cardboard used to stabilize wall-mounted vegetable slicer, not easily cleanable. Repair slicer.3. Metal storage cubbies above three bay need tp be mounted in a way that they can be removed for cleaning.4. Reach in coolers ini back hall mounted on wood/cinderblocks. Replace with casters or easiliy cleanable supports or legs.
    Location: Three bay area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace any remaining rusted shelving throughout kitchen.2. Cardboard used to stabilize wall-mounted vegetable slicer, not easily cleanable. Repair slicer.3. Metal storage cubbies above three bay need tp be mounted in a way that they can be removed for cleaning.4. Reach in coolers ini back hall mounted on wood/cinderblocks. Replace with casters or easiliy cleanable supports or legs.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • 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: Remove cold plate from ice well behind bar (Pepsi scheduled to do this October 10th.)
    Location: Bar
  • Floor mounted installation
    Floor mounted equipment improperly installed.
    Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
    Comments: Install carborator off of floor. (Bar will be moved January 2014).
    Location: Bar
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Comments: Provide small trash can for paper waste under or near front hand sink.
    Location: Kitchen
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Wood blocks used to support shelving. Replace with durable and easily cleanable material.
    Location: Dry storage
 10/04/2013Routine
  • 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.
    Location: Cook line
    Equipment: Make table cooler
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Location: Bar
  • Glove Use (Critical) (corrected)
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: LARGE MAKE TABLE IN DISREPAIR IN PREP AREA AND IS NOT CURRENTLY IN USE.CAPACITY IS NEEDED AND OWNER PLANS ON REPLACEMENT.
  • 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: EMPLOYEE NOT WASHING HANDS BEFORE APPLYING GLOVES.EMPLOYEE GOING TO SEVERAL AREAS OF RESTAURANT AND THEN RETURNING TO FOOD PREPARATION WITHOUT WASHING HANDS.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: SAUCE IN WALK IN COOLER AT IMPROPER TEMPERATURE AND PREPARED THE NIGHT BEFORE. PERSON IN CHARGE DISCARDED 2 LARGE CONTAINERS OF CHEESE.
    Location: Walk-in cooler
  • 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: RAW BEEF ABOVE COLESLAW.
    Location: Walk-in cooler
  • 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.
    Location: Cook line
    Equipment: Make table cooler
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. PROVIDE HAND SINK FOR BAR. Note: Bar scheduled to have major remodel and be moved across restaurant in January 20142. PROVIDE HAND SINK REMOVED FOR KITCHEN ON COOKS LINE. CORRECTED
    Location: Bar
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. PROVIDE HAND SINK FOR BAR. Note: Bar scheduled to have major remodel and be moved across restaurant in January 20142. PROVIDE HAND SINK REMOVED FOR KITCHEN ON COOKS LINE. CORRECTED
    Location: Cook line
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. REMOVE WOOD FROM BEHIND RUSTED SHELVING IN DISHMACHINE AREA. Note: ETA 9-30-2013REMOVE WOOD FROM BENEATH UNPRIGHT FREEZER IN BACK ROOM. Note: ETA 9-30-2013
    Location: Dish machine area
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. REMOVE WOOD FROM BEHIND RUSTED SHELVING IN DISHMACHINE AREA. Note: ETA 9-30-2013REMOVE WOOD FROM BENEATH UNPRIGHT FREEZER IN BACK ROOM. Note: ETA 9-30-2013
    Location: Back room
  • 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.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SMALL MAKE TABLE COOLER ON COOK LINE AT IMPROPER TEMPERATURE AND THERE IS A BUILDUP OF ICE IN BACK OF UNIT- CORRECTEDRUSTED METAL SHELVING AND WIRE SHELVING THROUGHOUT KITCHEN. PLEASE REPLACE. Note: ETA 10-31-2013STEAM TABLE WITH TOWLES IN BETWEEN PANS-PLEASE ENSURE METAL PANS ARE IN GOOD REPAIR AND HOLD IN STEAM. Note: ETA 10-31-2013 Needs new pansMETAL CUPBOARDS BEHIND 3 BAY SINK ARE NOT REMOVEABLE FOR CLEANING. Note ETA 9-2-2013KEG COOLER RUSTING OUT INSIDE ON THE BOTTOM. Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014
    Location: Cook line
    Equipment: Make table cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SMALL MAKE TABLE COOLER ON COOK LINE AT IMPROPER TEMPERATURE AND THERE IS A BUILDUP OF ICE IN BACK OF UNIT- CORRECTEDRUSTED METAL SHELVING AND WIRE SHELVING THROUGHOUT KITCHEN. PLEASE REPLACE. Note: ETA 10-31-2013STEAM TABLE WITH TOWLES IN BETWEEN PANS-PLEASE ENSURE METAL PANS ARE IN GOOD REPAIR AND HOLD IN STEAM. Note: ETA 10-31-2013 Needs new pansMETAL CUPBOARDS BEHIND 3 BAY SINK ARE NOT REMOVEABLE FOR CLEANING. Note ETA 9-2-2013KEG COOLER RUSTING OUT INSIDE ON THE BOTTOM. Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SMALL MAKE TABLE COOLER ON COOK LINE AT IMPROPER TEMPERATURE AND THERE IS A BUILDUP OF ICE IN BACK OF UNIT- CORRECTEDRUSTED METAL SHELVING AND WIRE SHELVING THROUGHOUT KITCHEN. PLEASE REPLACE. Note: ETA 10-31-2013STEAM TABLE WITH TOWLES IN BETWEEN PANS-PLEASE ENSURE METAL PANS ARE IN GOOD REPAIR AND HOLD IN STEAM. Note: ETA 10-31-2013 Needs new pansMETAL CUPBOARDS BEHIND 3 BAY SINK ARE NOT REMOVEABLE FOR CLEANING. Note ETA 9-2-2013KEG COOLER RUSTING OUT INSIDE ON THE BOTTOM. Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014
    Location: Kitchen
    Equipment: Wire shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SMALL MAKE TABLE COOLER ON COOK LINE AT IMPROPER TEMPERATURE AND THERE IS A BUILDUP OF ICE IN BACK OF UNIT- CORRECTEDRUSTED METAL SHELVING AND WIRE SHELVING THROUGHOUT KITCHEN. PLEASE REPLACE. Note: ETA 10-31-2013STEAM TABLE WITH TOWLES IN BETWEEN PANS-PLEASE ENSURE METAL PANS ARE IN GOOD REPAIR AND HOLD IN STEAM. Note: ETA 10-31-2013 Needs new pansMETAL CUPBOARDS BEHIND 3 BAY SINK ARE NOT REMOVEABLE FOR CLEANING. Note ETA 9-2-2013KEG COOLER RUSTING OUT INSIDE ON THE BOTTOM. Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014
    Location: Cook line
    Equipment: Steam table
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SMALL MAKE TABLE COOLER ON COOK LINE AT IMPROPER TEMPERATURE AND THERE IS A BUILDUP OF ICE IN BACK OF UNIT- CORRECTEDRUSTED METAL SHELVING AND WIRE SHELVING THROUGHOUT KITCHEN. PLEASE REPLACE. Note: ETA 10-31-2013STEAM TABLE WITH TOWLES IN BETWEEN PANS-PLEASE ENSURE METAL PANS ARE IN GOOD REPAIR AND HOLD IN STEAM. Note: ETA 10-31-2013 Needs new pansMETAL CUPBOARDS BEHIND 3 BAY SINK ARE NOT REMOVEABLE FOR CLEANING. Note ETA 9-2-2013KEG COOLER RUSTING OUT INSIDE ON THE BOTTOM. Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014
    Location: Bar
    Equipment: Keg cooler
  • 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: Remove cold plate from ice well at bar. Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014
    Location: Bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: RESEAL WITH SILICONE SEALER-GREASE TRAP TO FLOOR, WAIT STAFF HANDSINK TO WALL, NEW HAND SINK IN KITCHEN AND DISHMACHINE AREA STAINLESS STEEL. May lift grease trap 6 inches off floor for cleaning. Note ETA for repairs 9-2-2013
    Location: Dish machine area
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: RESEAL WITH SILICONE SEALER-GREASE TRAP TO FLOOR, WAIT STAFF HANDSINK TO WALL, NEW HAND SINK IN KITCHEN AND DISHMACHINE AREA STAINLESS STEEL. May lift grease trap 6 inches off floor for cleaning. Note ETA for repairs 9-2-2013
    Location: Wait staff area
  • Floor mounted installation
    Floor mounted equipment improperly installed.
    Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
    Comments: 1. SEAL GREASE TRAP TO FLOOR MAY LIFT 6 INCHES OFF FLOOR FOR EASIER CLEANING. Note ETA 9-2-20132. INSTALL CARBURATORS IN BAR OFF OF THE FLOOR. Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014
    Location: Bar
  • Floor mounted installation
    Floor mounted equipment improperly installed.
    Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
    Comments: 1. SEAL GREASE TRAP TO FLOOR MAY LIFT 6 INCHES OFF FLOOR FOR EASIER CLEANING. Note ETA 9-2-20132. INSTALL CARBURATORS IN BAR OFF OF THE FLOOR. Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014
    Location: Kitchen
    Equipment: 3-bay
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN EXTERIOR OF WHITE REFRIGERATOR IN BACK ROOMPLEASE CLEAN LOWER AREAS OF COOKING EQUIPMENTCLEAN SOILED DISH MACHINE TRAYSCLEAN INTERIOR CABINET IN WOMEN'S RESTROOM
    Location: Back room
    Equipment: Upright cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN EXTERIOR OF WHITE REFRIGERATOR IN BACK ROOMPLEASE CLEAN LOWER AREAS OF COOKING EQUIPMENTCLEAN SOILED DISH MACHINE TRAYSCLEAN INTERIOR CABINET IN WOMEN'S RESTROOM
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN EXTERIOR OF WHITE REFRIGERATOR IN BACK ROOMPLEASE CLEAN LOWER AREAS OF COOKING EQUIPMENTCLEAN SOILED DISH MACHINE TRAYSCLEAN INTERIOR CABINET IN WOMEN'S RESTROOM
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN EXTERIOR OF WHITE REFRIGERATOR IN BACK ROOMPLEASE CLEAN LOWER AREAS OF COOKING EQUIPMENTCLEAN SOILED DISH MACHINE TRAYSCLEAN INTERIOR CABINET IN WOMEN'S RESTROOM
    Location: Womens restroom
  • 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.
    Location: Dining room
    Equipment: Ice machine
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Wait staff area
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Basement
  • 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.
  • Heating and cooling capacity (corrected)
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: LARGE MAKE TABLE IN DISREPAIR IN PREP AREA AND IS NOT CURRENTLY IN USE.CAPACITY IS NEEDED AND OWNER PLANS ON REPLACEMENT.
  • 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: Cook line
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Location: Kitchen
  • 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: PROVIDE WORKING MECHANICAL VENTILATION FOR BATHROOMNote: units in facility just need to be placed. ETA 9-2-2013
    Location: Restroom
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: PLEASE UPDATE TAG ON HOODETA 9-16-2013
    Location: Kitchen
  • Utility lines exposed
    Exposed horizontal service lines and pipes installed on floor.
    Correction: Do not install service lines and pipes on floor.
    Comments: PLEASE LIFT PLUMBING LINES FROM FLOOR. Note ETA for repairs 9-16-2013Owner providing new dish machine. Grease trap being removed as it is not needed on dish machine.
    Location: Dish machine area
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide cove molding where needed through out kitchen and bar areas.Note: ETA for repairs 9-16-2013 Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014
    Location: Back room
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide cove molding where needed through out kitchen and bar areas.Note: ETA for repairs 9-16-2013 Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014
    Location: Basement
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide cove molding where needed through out kitchen and bar areas.Note: ETA for repairs 9-16-2013 Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide cove molding where needed through out kitchen and bar areas.Note: ETA for repairs 9-16-2013 Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER STAINED CEILING TILES-BAR AND SALES FLOOR Note ETA for repairs 9-2-2013PLEASE REPLACED DAMAGED FLOOR TILES IN KITCHEN AND PROVIDE SMOOTH AND EASILY CLEANABLE FLOOR IN BACK ROOM AND BAR Note: ETA 9-9-2013. Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014RESEAL ANY APPLICABLE WOOD FLOORS Note ETA 9-9-2013RE-SEAL STAINLESS STEEL AND FRP TO WALL IN KITCHEN AREAS. ADD CORNER MOLDING AS NEEDED. Note: ETA 9-2-2013REPAIN CUPBOARD OPENING COVER ON COOK'S LINE. Note: ETA 9-9-2013REPAINT PITTED WALL AREAS IN BAR. Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER STAINED CEILING TILES-BAR AND SALES FLOOR Note ETA for repairs 9-2-2013PLEASE REPLACED DAMAGED FLOOR TILES IN KITCHEN AND PROVIDE SMOOTH AND EASILY CLEANABLE FLOOR IN BACK ROOM AND BAR Note: ETA 9-9-2013. Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014RESEAL ANY APPLICABLE WOOD FLOORS Note ETA 9-9-2013RE-SEAL STAINLESS STEEL AND FRP TO WALL IN KITCHEN AREAS. ADD CORNER MOLDING AS NEEDED. Note: ETA 9-2-2013REPAIN CUPBOARD OPENING COVER ON COOK'S LINE. Note: ETA 9-9-2013REPAINT PITTED WALL AREAS IN BAR. Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER STAINED CEILING TILES-BAR AND SALES FLOOR Note ETA for repairs 9-2-2013PLEASE REPLACED DAMAGED FLOOR TILES IN KITCHEN AND PROVIDE SMOOTH AND EASILY CLEANABLE FLOOR IN BACK ROOM AND BAR Note: ETA 9-9-2013. Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014RESEAL ANY APPLICABLE WOOD FLOORS Note ETA 9-9-2013RE-SEAL STAINLESS STEEL AND FRP TO WALL IN KITCHEN AREAS. ADD CORNER MOLDING AS NEEDED. Note: ETA 9-2-2013REPAIN CUPBOARD OPENING COVER ON COOK'S LINE. Note: ETA 9-9-2013REPAINT PITTED WALL AREAS IN BAR. Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER STAINED CEILING TILES-BAR AND SALES FLOOR Note ETA for repairs 9-2-2013PLEASE REPLACED DAMAGED FLOOR TILES IN KITCHEN AND PROVIDE SMOOTH AND EASILY CLEANABLE FLOOR IN BACK ROOM AND BAR Note: ETA 9-9-2013. Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014RESEAL ANY APPLICABLE WOOD FLOORS Note ETA 9-9-2013RE-SEAL STAINLESS STEEL AND FRP TO WALL IN KITCHEN AREAS. ADD CORNER MOLDING AS NEEDED. Note: ETA 9-2-2013REPAIN CUPBOARD OPENING COVER ON COOK'S LINE. Note: ETA 9-9-2013REPAINT PITTED WALL AREAS IN BAR. Note: Bar scheduled to have major remodel and be moved across restaurant in January 2014
    Location: Cook line
  • 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: CLEAN REMAINING FRP AND FLOOR/WALL JUNCTURES AT COOK LINEPLEASE CLEAN BENEATH EQUIPMENT IN BACK ROOM AND REMOVE COOLERS FROM CEMENT BLOCKS.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    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.
    Location: Walk-in cooler
 08/26/2013Pre-Licensing Recheck
  • 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.
    Location: Cook line
    Equipment: Make table cooler
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Location: Bar
  • Glove Use (Critical) (corrected)
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: LARGE MAKE TABLE IN DISREPAIR IN PREP AREA AND IS NOT CURRENTLY IN USE.CAPACITY IS NEEDED AND OWNER PLANS ON REPLACEMENT.
  • 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: EMPLOYEE NOT WASHING HANDS BEFORE APPLYING GLOVES.EMPLOYEE GOING TO SEVERAL AREAS OF RESTAURANT AND THEN RETURNING TO FOOD PREPARATION WITHOUT WASHING HANDS.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: SAUCE IN WALK IN COOLER AT IMPROPER TEMPERATURE AND PREPARED THE NIGHT BEFORE. PERSON IN CHARGE DISCARDED 2 LARGE CONTAINERS OF CHEESE.
    Location: Walk-in cooler
  • 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: RAW BEEF ABOVE COLESLAW.
    Location: Walk-in cooler
  • 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.
    Location: Cook line
    Equipment: Make table cooler
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Location: Bar
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Location: Cook line
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: REMOVE WOOD FROM BEHIND RUSTED SHELVING IN DISHMACHINE AREA.REMOVE WOOD FROM BENEATH UNPRIGHT FREEZER IN BACK ROOM.
    Location: Dish machine area
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: REMOVE WOOD FROM BEHIND RUSTED SHELVING IN DISHMACHINE AREA.REMOVE WOOD FROM BENEATH UNPRIGHT FREEZER IN BACK ROOM.
    Location: Back room
  • 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.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SMALL MAKE TABLE COOLER ON COOK LINE AT IMPROPER TEMPERATURE AND THERE IS A BUILDUP OF ICE IN BACK OF UNIT- CORRECTEDRUSTED METAL SHELVING AND WIRE SHELVING THROUGHOUT KITCHEN. PLEASE REPLACE.STEAM TABLE WITH TOWLES IN BETWEEN PANS-PLEASE ENSURE METAL PANS ARE IN GOOD REPAIR AND HOLD IN STEAM. - CORRECTEDMETAL CUPBOARDS BEHIND 3 BAY SINK ARE NOT REMOVEABLE FOR CLEANING. CLEAN.KEG COOLER RUSTING OUT INSIDE ON THE BOTTOM.
    Location: Cook line
    Equipment: Make table cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SMALL MAKE TABLE COOLER ON COOK LINE AT IMPROPER TEMPERATURE AND THERE IS A BUILDUP OF ICE IN BACK OF UNIT- CORRECTEDRUSTED METAL SHELVING AND WIRE SHELVING THROUGHOUT KITCHEN. PLEASE REPLACE.STEAM TABLE WITH TOWLES IN BETWEEN PANS-PLEASE ENSURE METAL PANS ARE IN GOOD REPAIR AND HOLD IN STEAM. - CORRECTEDMETAL CUPBOARDS BEHIND 3 BAY SINK ARE NOT REMOVEABLE FOR CLEANING. CLEAN.KEG COOLER RUSTING OUT INSIDE ON THE BOTTOM.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SMALL MAKE TABLE COOLER ON COOK LINE AT IMPROPER TEMPERATURE AND THERE IS A BUILDUP OF ICE IN BACK OF UNIT- CORRECTEDRUSTED METAL SHELVING AND WIRE SHELVING THROUGHOUT KITCHEN. PLEASE REPLACE.STEAM TABLE WITH TOWLES IN BETWEEN PANS-PLEASE ENSURE METAL PANS ARE IN GOOD REPAIR AND HOLD IN STEAM. - CORRECTEDMETAL CUPBOARDS BEHIND 3 BAY SINK ARE NOT REMOVEABLE FOR CLEANING. CLEAN.KEG COOLER RUSTING OUT INSIDE ON THE BOTTOM.
    Location: Kitchen
    Equipment: Wire shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SMALL MAKE TABLE COOLER ON COOK LINE AT IMPROPER TEMPERATURE AND THERE IS A BUILDUP OF ICE IN BACK OF UNIT- CORRECTEDRUSTED METAL SHELVING AND WIRE SHELVING THROUGHOUT KITCHEN. PLEASE REPLACE.STEAM TABLE WITH TOWLES IN BETWEEN PANS-PLEASE ENSURE METAL PANS ARE IN GOOD REPAIR AND HOLD IN STEAM. - CORRECTEDMETAL CUPBOARDS BEHIND 3 BAY SINK ARE NOT REMOVEABLE FOR CLEANING. CLEAN.KEG COOLER RUSTING OUT INSIDE ON THE BOTTOM.
    Location: Cook line
    Equipment: Steam table
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SMALL MAKE TABLE COOLER ON COOK LINE AT IMPROPER TEMPERATURE AND THERE IS A BUILDUP OF ICE IN BACK OF UNIT- CORRECTEDRUSTED METAL SHELVING AND WIRE SHELVING THROUGHOUT KITCHEN. PLEASE REPLACE.STEAM TABLE WITH TOWLES IN BETWEEN PANS-PLEASE ENSURE METAL PANS ARE IN GOOD REPAIR AND HOLD IN STEAM. - CORRECTEDMETAL CUPBOARDS BEHIND 3 BAY SINK ARE NOT REMOVEABLE FOR CLEANING. CLEAN.KEG COOLER RUSTING OUT INSIDE ON THE BOTTOM.
    Location: Bar
    Equipment: Keg cooler
  • 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
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: RESEAL WITH SILICONE SEALER-GREASE TRAP TO FLOOR, WAIT STAFF HANDSINK TO WALL, DISHMACHINE AREA STAINLESS STEEL
    Location: Dish machine area
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: RESEAL WITH SILICONE SEALER-GREASE TRAP TO FLOOR, WAIT STAFF HANDSINK TO WALL, DISHMACHINE AREA STAINLESS STEEL
    Location: Wait staff area
  • Floor mounted installation
    Floor mounted equipment improperly installed.
    Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
    Comments: SEAL GREASE TRAP TO FLOOR. INSTALL CARBURATORS IN BAR OFF OF THE FLOOR.
    Location: Bar
  • Floor mounted installation
    Floor mounted equipment improperly installed.
    Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
    Comments: SEAL GREASE TRAP TO FLOOR. INSTALL CARBURATORS IN BAR OFF OF THE FLOOR.
    Location: Kitchen
    Equipment: 3-bay
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN EXTERIOR OF WHITE REFRIGERATOR IN BACK ROOMPLEASE CLEAN LOWER AREAS OF COOKING EQUIPMENTCLEAN SOILED DISH MACHINE TRAYSCLEAN INTERIOR CABINET IN WOMEN'S RESTROOM
    Location: Back room
    Equipment: Upright cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN EXTERIOR OF WHITE REFRIGERATOR IN BACK ROOMPLEASE CLEAN LOWER AREAS OF COOKING EQUIPMENTCLEAN SOILED DISH MACHINE TRAYSCLEAN INTERIOR CABINET IN WOMEN'S RESTROOM
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN EXTERIOR OF WHITE REFRIGERATOR IN BACK ROOMPLEASE CLEAN LOWER AREAS OF COOKING EQUIPMENTCLEAN SOILED DISH MACHINE TRAYSCLEAN INTERIOR CABINET IN WOMEN'S RESTROOM
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN EXTERIOR OF WHITE REFRIGERATOR IN BACK ROOMPLEASE CLEAN LOWER AREAS OF COOKING EQUIPMENTCLEAN SOILED DISH MACHINE TRAYSCLEAN INTERIOR CABINET IN WOMEN'S RESTROOM
    Location: Womens restroom
  • 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.
    Location: Dining room
    Equipment: Ice machine
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Wait staff area
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Basement
  • 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.
  • Heating and cooling capacity
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: LARGE MAKE TABLE IN DISREPAIR IN PREP AREA AND IS NOT CURRENTLY IN USE.CAPACITY IS NEEDED AND OWNER PLANS ON REPLACEMENT.
  • 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: Cook line
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Location: Kitchen
  • 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: PROVIDE WORKING MECHANICAL VENTILATION FOR BATHROOM
    Location: Restroom
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: PLEASE UPDATE TAG ON HOOD
    Location: Kitchen
  • Utility lines exposed
    Exposed horizontal service lines and pipes installed on floor.
    Correction: Do not install service lines and pipes on floor.
    Comments: PLEASE LIFT PLUMBING LINES FROM FLOOR.
    Location: Dish machine area
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Location: Back room
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Location: Basement
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER STAINED CEILING TILES-BAR AND SALES FLOORPLEASE REPLACED DAMAGED FLOOR TILES IN KITCHEN AND PROVIDE SMOOTH AND EASILY CLEANABLE FLOOR IN BACK ROOM AND BARRESEAL ANY APPLICABLE WOOD FLOORSRE-SEAL STAINLESS STEEL AND FRP TO WALL IN KITCHEN AREASREPAIN CUPBOARD OPENING COVER ON COOK'S LINEREPAINT PITTED WALL AREAS IN BAR
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER STAINED CEILING TILES-BAR AND SALES FLOORPLEASE REPLACED DAMAGED FLOOR TILES IN KITCHEN AND PROVIDE SMOOTH AND EASILY CLEANABLE FLOOR IN BACK ROOM AND BARRESEAL ANY APPLICABLE WOOD FLOORSRE-SEAL STAINLESS STEEL AND FRP TO WALL IN KITCHEN AREASREPAIN CUPBOARD OPENING COVER ON COOK'S LINEREPAINT PITTED WALL AREAS IN BAR
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER STAINED CEILING TILES-BAR AND SALES FLOORPLEASE REPLACED DAMAGED FLOOR TILES IN KITCHEN AND PROVIDE SMOOTH AND EASILY CLEANABLE FLOOR IN BACK ROOM AND BARRESEAL ANY APPLICABLE WOOD FLOORSRE-SEAL STAINLESS STEEL AND FRP TO WALL IN KITCHEN AREASREPAIN CUPBOARD OPENING COVER ON COOK'S LINEREPAINT PITTED WALL AREAS IN BAR
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER STAINED CEILING TILES-BAR AND SALES FLOORPLEASE REPLACED DAMAGED FLOOR TILES IN KITCHEN AND PROVIDE SMOOTH AND EASILY CLEANABLE FLOOR IN BACK ROOM AND BARRESEAL ANY APPLICABLE WOOD FLOORSRE-SEAL STAINLESS STEEL AND FRP TO WALL IN KITCHEN AREASREPAIN CUPBOARD OPENING COVER ON COOK'S LINEREPAINT PITTED WALL AREAS IN BAR
    Location: Cook line
  • 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: CLEAN REMAINING FRP AND FLOOR/WALL JUNCTURES AT COOK LINEPLEASE CLEAN BENEATH EQUIPMENT IN BACK ROOM AND REMOVE COOLERS FROM CEMENT BLOCKS.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    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.
    Location: Walk-in cooler
 08/19/2013Pre-Licensing 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.
    Location: Cook line
    Equipment: Make table cooler
  • Bait stations
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Location: Bar
  • Glove Use (Critical)
    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: GLOVES NOT CHANGED AFTER HANDLING RAW EGGS AND THEN READY TO EAT FOOD. CHANGE GLOVES AND WASH HANDS.
  • 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: EMPLOYEE NOT WASHING HANDS BEFORE APPLYING GLOVES.EMPLOYEE GOING TO SEVERAL AREAS OF RESTAURANT AND THEN RETURNING TO FOOD PREPARATION WITHOUT WASHING HANDS.
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: SAUCE IN WALK IN COOLER AT IMPROPER TEMPERATURE AND PREPARED THE NIGHT BEFORE. PERSON IN CHARGE DISCARDED 2 LARGE CONTAINERS OF CHEESE.
    Location: Walk-in cooler
  • 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: RAW BEEF ABOVE COLESLAW.
    Location: Walk-in cooler
  • 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.
    Location: Cook line
    Equipment: Make table cooler
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Location: Bar
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Location: Cook line
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: REMOVE WOOD FROM BEHIND RUSTED SHELVING IN DISHMACHINE AREA.REMOVE WOOD FROM BENEATH UNPRIGHT FREEZER IN BACK ROOM.
    Location: Dish machine area
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: REMOVE WOOD FROM BEHIND RUSTED SHELVING IN DISHMACHINE AREA.REMOVE WOOD FROM BENEATH UNPRIGHT FREEZER IN BACK ROOM.
    Location: Back room
  • 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.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SMALL MAKE TABLE COOLER ON COOK LINE AT IMPROPER TEMPERATURE AND THERE IS A BUILDUP OF ICE IN BACK OF UNITRUSTED METAL SHELVING AND WIRE SHELVING THROUGHOUT KITCHEN. PLEASE REPLACE.STEAM TABLE WITH TOWLES IN BETWEEN PANS-PLEASE ENSURE METAL PANS ARE IN GOOD REPAIR AND HOLD IN STEAM.METAL CUPBOARDS BEHIND 3 BAY SINK ARE NOT REMOVEABLE FOR CLEANING. CLEAN.KEG COOLER RUSTING OUT INSIDE ON THE BOTTOM.
    Location: Cook line
    Equipment: Make table cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SMALL MAKE TABLE COOLER ON COOK LINE AT IMPROPER TEMPERATURE AND THERE IS A BUILDUP OF ICE IN BACK OF UNITRUSTED METAL SHELVING AND WIRE SHELVING THROUGHOUT KITCHEN. PLEASE REPLACE.STEAM TABLE WITH TOWLES IN BETWEEN PANS-PLEASE ENSURE METAL PANS ARE IN GOOD REPAIR AND HOLD IN STEAM.METAL CUPBOARDS BEHIND 3 BAY SINK ARE NOT REMOVEABLE FOR CLEANING. CLEAN.KEG COOLER RUSTING OUT INSIDE ON THE BOTTOM.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SMALL MAKE TABLE COOLER ON COOK LINE AT IMPROPER TEMPERATURE AND THERE IS A BUILDUP OF ICE IN BACK OF UNITRUSTED METAL SHELVING AND WIRE SHELVING THROUGHOUT KITCHEN. PLEASE REPLACE.STEAM TABLE WITH TOWLES IN BETWEEN PANS-PLEASE ENSURE METAL PANS ARE IN GOOD REPAIR AND HOLD IN STEAM.METAL CUPBOARDS BEHIND 3 BAY SINK ARE NOT REMOVEABLE FOR CLEANING. CLEAN.KEG COOLER RUSTING OUT INSIDE ON THE BOTTOM.
    Location: Kitchen
    Equipment: Wire shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SMALL MAKE TABLE COOLER ON COOK LINE AT IMPROPER TEMPERATURE AND THERE IS A BUILDUP OF ICE IN BACK OF UNITRUSTED METAL SHELVING AND WIRE SHELVING THROUGHOUT KITCHEN. PLEASE REPLACE.STEAM TABLE WITH TOWLES IN BETWEEN PANS-PLEASE ENSURE METAL PANS ARE IN GOOD REPAIR AND HOLD IN STEAM.METAL CUPBOARDS BEHIND 3 BAY SINK ARE NOT REMOVEABLE FOR CLEANING. CLEAN.KEG COOLER RUSTING OUT INSIDE ON THE BOTTOM.
    Location: Cook line
    Equipment: Steam table
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SMALL MAKE TABLE COOLER ON COOK LINE AT IMPROPER TEMPERATURE AND THERE IS A BUILDUP OF ICE IN BACK OF UNITRUSTED METAL SHELVING AND WIRE SHELVING THROUGHOUT KITCHEN. PLEASE REPLACE.STEAM TABLE WITH TOWLES IN BETWEEN PANS-PLEASE ENSURE METAL PANS ARE IN GOOD REPAIR AND HOLD IN STEAM.METAL CUPBOARDS BEHIND 3 BAY SINK ARE NOT REMOVEABLE FOR CLEANING. CLEAN.KEG COOLER RUSTING OUT INSIDE ON THE BOTTOM.
    Location: Bar
    Equipment: Keg cooler
  • 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
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: RESEAL WITH SILICONE SEALER-GREASE TRAP TO FLOOR, WAIT STAFF HANDSINK TO WALL, DISHMACHINE AREA STAINLESS STEEL
    Location: Dish machine area
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: RESEAL WITH SILICONE SEALER-GREASE TRAP TO FLOOR, WAIT STAFF HANDSINK TO WALL, DISHMACHINE AREA STAINLESS STEEL
    Location: Wait staff area
  • Floor mounted installation
    Floor mounted equipment improperly installed.
    Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
    Comments: SEAL GREASE TRAP TO FLOOR. INSTALL CARBURATORS IN BAR OFF OF THE FLOOR.
    Location: Bar
  • Floor mounted installation
    Floor mounted equipment improperly installed.
    Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
    Comments: SEAL GREASE TRAP TO FLOOR. INSTALL CARBURATORS IN BAR OFF OF THE FLOOR.
    Location: Kitchen
    Equipment: 3-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN EXTERIOR OF WHITE REFRIGERATOR IN BACK ROOMPLEASE CLEAN LOWER AREAS OF COOKING EQUIPMENTCLEAN SOILED DISH MACHINE TRAYSCLEAN INTERIOR CABINET IN WOMEN'S RESTROOM
    Location: Back room
    Equipment: Upright cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN EXTERIOR OF WHITE REFRIGERATOR IN BACK ROOMPLEASE CLEAN LOWER AREAS OF COOKING EQUIPMENTCLEAN SOILED DISH MACHINE TRAYSCLEAN INTERIOR CABINET IN WOMEN'S RESTROOM
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN EXTERIOR OF WHITE REFRIGERATOR IN BACK ROOMPLEASE CLEAN LOWER AREAS OF COOKING EQUIPMENTCLEAN SOILED DISH MACHINE TRAYSCLEAN INTERIOR CABINET IN WOMEN'S RESTROOM
    Location: Dish machine area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN EXTERIOR OF WHITE REFRIGERATOR IN BACK ROOMPLEASE CLEAN LOWER AREAS OF COOKING EQUIPMENTCLEAN SOILED DISH MACHINE TRAYSCLEAN INTERIOR CABINET IN WOMEN'S RESTROOM
    Location: Womens restroom
  • 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.
    Location: Dining room
    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.
    Location: Wait staff area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Basement
  • 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.
  • Heating and cooling capacity
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: LARGE MAKE TABLE IN DISREPAIR IN PREP AREA AND IS NOT CURRENTLY IN USE.CAPACITY IS NEEDED AND OWNER PLANS ON REPLACEMENT.
  • 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: Cook line
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Location: Kitchen
  • 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.
    Location: Restroom
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: PLEASE UPDATE TAG ON HOOD
    Location: Kitchen
  • Utility lines exposed
    Exposed horizontal service lines and pipes installed on floor.
    Correction: Do not install service lines and pipes on floor.
    Comments: PLEASE LIFT PLUMBING LINES FROM FLOOR.
    Location: Dish machine area
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Location: Back room
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Location: Basement
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER STAINED CEILING TILES-BAR AND SALES FLOORPLEASE REPLACED DAMAGED FLOOR TILES IN KITCHEN AND PROVIDE SMOOTH AND EASILY CLEANABLE FLOOR IN BACK ROOM AND BARRESEAL ANY APPLICABLE WOOD FLOORSRE-SEAL STAINLESS STEEL AND FRP TO WALL IN KITCHEN AREASREPAIN CUPBOARD OPENING COVER ON COOK'S LINEREPAINT PITTED WALL AREAS IN BAR
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER STAINED CEILING TILES-BAR AND SALES FLOORPLEASE REPLACED DAMAGED FLOOR TILES IN KITCHEN AND PROVIDE SMOOTH AND EASILY CLEANABLE FLOOR IN BACK ROOM AND BARRESEAL ANY APPLICABLE WOOD FLOORSRE-SEAL STAINLESS STEEL AND FRP TO WALL IN KITCHEN AREASREPAIN CUPBOARD OPENING COVER ON COOK'S LINEREPAINT PITTED WALL AREAS IN BAR
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER STAINED CEILING TILES-BAR AND SALES FLOORPLEASE REPLACED DAMAGED FLOOR TILES IN KITCHEN AND PROVIDE SMOOTH AND EASILY CLEANABLE FLOOR IN BACK ROOM AND BARRESEAL ANY APPLICABLE WOOD FLOORSRE-SEAL STAINLESS STEEL AND FRP TO WALL IN KITCHEN AREASREPAIN CUPBOARD OPENING COVER ON COOK'S LINEREPAINT PITTED WALL AREAS IN BAR
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER STAINED CEILING TILES-BAR AND SALES FLOORPLEASE REPLACED DAMAGED FLOOR TILES IN KITCHEN AND PROVIDE SMOOTH AND EASILY CLEANABLE FLOOR IN BACK ROOM AND BARRESEAL ANY APPLICABLE WOOD FLOORSRE-SEAL STAINLESS STEEL AND FRP TO WALL IN KITCHEN AREASREPAIN CUPBOARD OPENING COVER ON COOK'S LINEREPAINT PITTED WALL AREAS IN BAR
    Location: Cook line
  • 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: CLEAN REMAINING FRP AND FLOOR/WALL JUNCTURES AT COOK LINEPLEASE CLEAN BENEATH EQUIPMENT IN BACK ROOM AND REMOVE COOLERS FROM CEMENT BLOCKS.
    Location: Cook line
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    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.
    Location: Walk-in cooler
 08/07/2013Pre-Licensing

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