- 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: 1. CHEMICAL CLEANERS STORED NEXT TO CLEAN GLASSWARE, POSSIBLE CHEMICAL CONTAMINATION ON CLEAN GLASSWARE2. HOT SHOT AND OTHER CLEANING CHEMICALS STORED ON TOP SHELF ABOVE FOODS. MUST KEEP ALL CHEMICALS STORED SEPARATELY FROM FOOD BY THE 3-BAY AREA
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: 1. CHEMICAL CLEANERS STORED NEXT TO CLEAN GLASSWARE, POSSIBLE CHEMICAL CONTAMINATION ON CLEAN GLASSWARE2. HOT SHOT AND OTHER CLEANING CHEMICALS STORED ON TOP SHELF ABOVE FOODS. MUST KEEP ALL CHEMICALS STORED SEPARATELY FROM FOOD BY THE 3-BAY AREA
Location: Kitchen
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: RESIDENTIAL HOT SHOT BUG SPRAY FOUND INSIDE KITCHEN, MUST BE COMMERCIAL GRADE TO BE USED IN A COMMERCIAL KITCHEN
Location: Kitchen
- 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: HANDSINK FOUND WITH STUFF INSIDE IT, ALWAYS KEEP HANDSINKS CLEAR AND ACCESSIBLE FOR HANDWASHING
Location: Bar
Equipment: Hand sink
- Plumbing system design/capacity (corrected)
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: CONDENSATE FROM BEER TAP IS DIRECTED INTO THE HANDSINK. RE-DIRECT CONDENSATE DRAIN INTO ANOTHER DRAIN OTHER THAN A HANDSINK.
Location: Bar
Equipment: Hand sink
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING A LARGE WATCH, REMOVE ALL JEWLERY WHEN PREPARING FOOD
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: NO HATS X 2
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: OUTDOOR WALK IN COOLER FLOORING IS BOWING AND NO LONGER A SMOOTH SURFACE, WILL NEED TO BE RE-SURFACED OR REPAIRED FOR CLEANING----------------------------------11/06/14:OWNER SHOWED RECEIPTS OF ORDERING A SCHEUDLE FOR REPAIRS, WILL CHECK ON NEXT ROUTINE
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FOUND SOME CEILING TILES DAMAGED, REPLACE WITH SMOOTH CLEANABLE CEILING TILES, NOT POROUS CEILING TILES-----------------------11/06/14:OWNER ORDERED CEILING TILES AND SHOWED RECEIPTS
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED BAR SURACE, CLEAN
Location: Bar
Equipment: 3-bay
- 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: 1. OUTDOOR WALK IN COOLER SHELVING IS RUSTY AND HARD TO CLEAN. 2. HEAVY MOLD GROWTH INSIDE SODA GUN HOLSTER INSIDE, CLEAN MORE FREQUENTLY3. CLEAN UNDER ALL BAR MATS, HEAVY DIRT AND DEBRIS BUILD UP WHERE THE GLASSWARE IS STORED4. SOILED SPEED RAILS FOR HOLDING DRINKS, WAS CLEANED DURING INSPECTION
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. OUTDOOR WALK IN COOLER SHELVING IS RUSTY AND HARD TO CLEAN. 2. HEAVY MOLD GROWTH INSIDE SODA GUN HOLSTER INSIDE, CLEAN MORE FREQUENTLY3. CLEAN UNDER ALL BAR MATS, HEAVY DIRT AND DEBRIS BUILD UP WHERE THE GLASSWARE IS STORED4. SOILED SPEED RAILS FOR HOLDING DRINKS, WAS CLEANED DURING INSPECTION
Location: Bar
Equipment: Soda gun & holster
- 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: 1. OUTDOOR WALK IN COOLER SHELVING IS RUSTY AND HARD TO CLEAN. 2. HEAVY MOLD GROWTH INSIDE SODA GUN HOLSTER INSIDE, CLEAN MORE FREQUENTLY3. CLEAN UNDER ALL BAR MATS, HEAVY DIRT AND DEBRIS BUILD UP WHERE THE GLASSWARE IS STORED4. SOILED SPEED RAILS FOR HOLDING DRINKS, WAS CLEANED DURING INSPECTION
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: BACK BAR
Location: Bar
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Bar
Equipment: 4-bay
- 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.
Location: Kitchen
Equipment: 3-bay
- Durability / utensils and equipment (corrected)
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: BARTENDERS USING CUPS TO SCOOP ICE, MUST USE HANDLED SCOOPS TO HANDLE ICE AND STORE UPWARDS X 2
Location: Bar
Equipment: Ice bin
|
11/06/2014 | Recheck |
- 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: 1. CHEMICAL CLEANERS STORED NEXT TO CLEAN GLASSWARE, POSSIBLE CHEMICAL CONTAMINATION ON CLEAN GLASSWARE2. HOT SHOT AND OTHER CLEANING CHEMICALS STORED ON TOP SHELF ABOVE FOODS. MUST KEEP ALL CHEMICALS STORED SEPARATELY FROM FOOD BY THE 3-BAY AREA
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: 1. CHEMICAL CLEANERS STORED NEXT TO CLEAN GLASSWARE, POSSIBLE CHEMICAL CONTAMINATION ON CLEAN GLASSWARE2. HOT SHOT AND OTHER CLEANING CHEMICALS STORED ON TOP SHELF ABOVE FOODS. MUST KEEP ALL CHEMICALS STORED SEPARATELY FROM FOOD BY THE 3-BAY AREA
Location: Kitchen
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: RESIDENTIAL HOT SHOT BUG SPRAY FOUND INSIDE KITCHEN, MUST BE COMMERCIAL GRADE TO BE USED IN A COMMERCIAL KITCHEN
Location: Kitchen
- 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: HANDSINK FOUND WITH STUFF INSIDE IT, ALWAYS KEEP HANDSINKS CLEAR AND ACCESSIBLE FOR HANDWASHING
Location: Bar
Equipment: Hand sink
- 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: CONDENSATE FROM BEER TAP IS DIRECTED INTO THE HANDSINK. RE-DIRECT CONDENSATE DRAIN INTO ANOTHER DRAIN OTHER THAN A HANDSINK.
Location: Bar
Equipment: Hand sink
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING A LARGE WATCH, REMOVE ALL JEWLERY WHEN PREPARING FOOD
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: NO HATS X 2
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: OUTDOOR WALK IN COOLER FLOORING IS BOWING AND NO LONGER A SMOOTH SURFACE, WILL NEED TO BE RE-SURFACED OR REPAIRED FOR CLEANING
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FOUND SOME CEILING TILES DAMAGED, REPLACE WITH SMOOTH CLEANABLE CEILING TILES, NOT POROUS CEILING TILES
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED BAR SURACE, CLEAN
Location: Bar
Equipment: 3-bay
- 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: 1. OUTDOOR WALK IN COOLER SHELVING IS RUSTY AND HARD TO CLEAN. 2. HEAVY MOLD GROWTH INSIDE SODA GUN HOLSTER INSIDE, CLEAN MORE FREQUENTLY3. CLEAN UNDER ALL BAR MATS, HEAVY DIRT AND DEBRIS BUILD UP WHERE THE GLASSWARE IS STORED4. SOILED SPEED RAILS FOR HOLDING DRINKS, WAS CLEANED DURING INSPECTION
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. OUTDOOR WALK IN COOLER SHELVING IS RUSTY AND HARD TO CLEAN. 2. HEAVY MOLD GROWTH INSIDE SODA GUN HOLSTER INSIDE, CLEAN MORE FREQUENTLY3. CLEAN UNDER ALL BAR MATS, HEAVY DIRT AND DEBRIS BUILD UP WHERE THE GLASSWARE IS STORED4. SOILED SPEED RAILS FOR HOLDING DRINKS, WAS CLEANED DURING INSPECTION
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. OUTDOOR WALK IN COOLER SHELVING IS RUSTY AND HARD TO CLEAN. 2. HEAVY MOLD GROWTH INSIDE SODA GUN HOLSTER INSIDE, CLEAN MORE FREQUENTLY3. CLEAN UNDER ALL BAR MATS, HEAVY DIRT AND DEBRIS BUILD UP WHERE THE GLASSWARE IS STORED4. SOILED SPEED RAILS FOR HOLDING DRINKS, WAS CLEANED DURING INSPECTION
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: BACK BAR
Location: Bar
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Bar
Equipment: 4-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
Equipment: 3-bay
- 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: BARTENDERS USING CUPS TO SCOOP ICE, MUST USE HANDLED SCOOPS TO HANDLE ICE AND STORE UPWARDS X 2
Location: Bar
Equipment: Ice bin
|
10/25/2014 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CHEMICAL CLEANERS STORED NEXT TO CLEAN GLASSWARE, POSSIBLE CHEMICAL CONTAMINATION ON CLEAN GLASSWARE2. HOT SHOT AND OTHER CLEANING CHEMICALS STORED ON TOP SHELF ABOVE FOODS. MUST KEEP ALL CHEMICALS STORED SEPARATELY FROM FOOD BY THE 3-BAY AREA
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: 1. CHEMICAL CLEANERS STORED NEXT TO CLEAN GLASSWARE, POSSIBLE CHEMICAL CONTAMINATION ON CLEAN GLASSWARE2. HOT SHOT AND OTHER CLEANING CHEMICALS STORED ON TOP SHELF ABOVE FOODS. MUST KEEP ALL CHEMICALS STORED SEPARATELY FROM FOOD BY THE 3-BAY AREA
Location: Kitchen
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: RESIDENTIAL HOT SHOT BUG SPRAY FOUND INSIDE KITCHEN, MUST BE COMMERCIAL GRADE TO BE USED IN A COMMERCIAL KITCHEN
Location: Kitchen
- Hand sink improper usage
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: HANDSINK FOUND WITH STUFF INSIDE IT, ALWAYS KEEP HANDSINKS CLEAR AND ACCESSIBLE FOR HANDWASHING
Location: Bar
Equipment: Hand sink
- 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: CONDENSATE FROM BEER TAP IS DIRECTED INTO THE HANDSINK. RE-DIRECT CONDENSATE DRAIN INTO ANOTHER DRAIN OTHER THAN A HANDSINK.
Location: Bar
Equipment: Hand sink
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING A LARGE WATCH, REMOVE ALL JEWLERY WHEN PREPARING FOOD
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: NO HATS X 2
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: OUTDOOR WALK IN COOLER FLOORING IS BOWING AND NO LONGER A SMOOTH SURFACE, WILL NEED TO BE RE-SURFACED OR REPAIRED FOR CLEANING
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FOUND SOME CEILING TILES DAMAGED, REPLACE WITH SMOOTH CLEANABLE CEILING TILES, NOT POROUS CEILING TILES
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED BAR SURACE, CLEAN
Location: Bar
Equipment: 3-bay
- 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: 1. OUTDOOR WALK IN COOLER SHELVING IS RUSTY AND HARD TO CLEAN. 2. HEAVY MOLD GROWTH INSIDE SODA GUN HOLSTER INSIDE, CLEAN MORE FREQUENTLY3. CLEAN UNDER ALL BAR MATS, HEAVY DIRT AND DEBRIS BUILD UP WHERE THE GLASSWARE IS STORED4. SOILED SPEED RAILS FOR HOLDING DRINKS, WAS CLEANED DURING INSPECTION
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. OUTDOOR WALK IN COOLER SHELVING IS RUSTY AND HARD TO CLEAN. 2. HEAVY MOLD GROWTH INSIDE SODA GUN HOLSTER INSIDE, CLEAN MORE FREQUENTLY3. CLEAN UNDER ALL BAR MATS, HEAVY DIRT AND DEBRIS BUILD UP WHERE THE GLASSWARE IS STORED4. SOILED SPEED RAILS FOR HOLDING DRINKS, WAS CLEANED DURING INSPECTION
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. OUTDOOR WALK IN COOLER SHELVING IS RUSTY AND HARD TO CLEAN. 2. HEAVY MOLD GROWTH INSIDE SODA GUN HOLSTER INSIDE, CLEAN MORE FREQUENTLY3. CLEAN UNDER ALL BAR MATS, HEAVY DIRT AND DEBRIS BUILD UP WHERE THE GLASSWARE IS STORED4. SOILED SPEED RAILS FOR HOLDING DRINKS, WAS CLEANED DURING INSPECTION
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: BACK BAR
Location: Bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Bar
Equipment: 4-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
Equipment: 3-bay
- 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: BARTENDERS USING CUPS TO SCOOP ICE, MUST USE HANDLED SCOOPS TO HANDLE ICE AND STORE UPWARDS X 2
Location: Bar
Equipment: Ice bin
|
10/17/2014 | Routine |
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometer provided in the cold top cooler.
Location: Kitchen
Equipment: Cold top
|
02/12/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 2-door cooler in the back of the kitchen holding food at 48 degrees F. Have cooler serviced and do not store any potentially hazardous food inside.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Bulk labeling (corrected)
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: Bulk container of flour observed without a label.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Break in insulated line in the walk in cooler that is causing water accumulation. Repair insulation and or plumbing to preven water build up/leaking.
Location: Walk-in cooler
- 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.
Location: Kitchen
|
08/20/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 2-door cooler in the back of the kitchen holding food at 48 degrees F. Have cooler serviced and do not store any potentially hazardous food inside.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk container of flour observed without a label.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Break in insulated line in the walk in cooler that is causing water accumulation. Repair insulation and or plumbing to preven water build up/leaking.
Location: Walk-in cooler
- 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.
Location: Kitchen
|
08/06/2013 | Routine |
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. LIDS MUST BE KEPT CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: EXCESSIVE TRASH AND DEBRIS OBSERVED AROUND AND BEHIND ALL FOUR WASTE DUMPSTERS IN THE ENCLOSURE AREA. KEEP AREA CLEAN TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
|
02/21/2013 | Non-Illness Complaint Recheck |
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. LIDS MUST BE KEPT CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: EXCESSIVE TRASH AND DEBRIS OBSERVED AROUND AND BEHIND ALL FOUR WASTE DUMPSTERS IN THE ENCLOSURE AREA. KEEP AREA CLEAN TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
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02/14/2013 | Non-Illness Complaint |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) PLEASE REPLACE TORN GASKETS ON UPRIGHT COOLER. 2) PLEASE DEFROST PIZZA FREEZER.
Location: Cook line
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) PLEASE REPLACE TORN GASKETS ON UPRIGHT COOLER. 2) PLEASE DEFROST PIZZA FREEZER.
Location: Cook line
Equipment: Upright freezer
- 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. PLEASE CLEAN THE SODA HOLDERS IN BAR AND PLACE DRAIN LINES BACK ON HOLDERS.
Location: Bar
Equipment: Soda gun & holster
|
01/08/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Equipment: Make table cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. CLEAN WALL BEHIND COOKTOP.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE COOLER KEEPS FOOD AT 41 AND BELOW AT ALL TIMES.
Equipment: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL SINKS TO WALL
Equipment: 3-bay
- 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: Bar
Equipment: Soda gun & holster
|
05/10/2012 | 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.
Equipment: Make table cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. CLEAN WALL BEHIND COOKTOP.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE COOLER KEEPS FOOD AT 41 AND BELOW AT ALL TIMES.
Equipment: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL SINKS TO WALL
Equipment: 3-bay
- 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: Bar
Equipment: Soda gun & holster
|
05/03/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. ALREADY COOKED WINGS (TO 180 DEGREES f ACCORDING TO COOK) IN WARMER AT IMPROPER TEMPERATURE. WINGS WERE PLACED IN OVEN TO REHEAT TO 165 AND THEN RESUME HOT HOLDING.4/25 establishment has been monitoring cook and hold temperatures and hot holding unit is not holding per required temperature. The only day the holder is used is wWednesdays for wing night. Please call with results from repair person and repair or replace unit. Establishment will continue to mark pans and use time control of 4 hours less for hold and keep log. According to kitchen manager, establishment goes through one pan in about 20 minutes once dinner gets started.
Comments: 4/18 FOLLOWUP FOR FOOD TEMPERATURE HOLDING. TEMPERATURES IN HOT HOLDING UNIT AT 124-137 DEGREES F. PERSON IN CHARGE REHEATED FOOD BELOW 135 DEGREES f TO 165 DEGREES f.
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: PROBE THERMOMETER. MONITOR/CALIBRATE MORE FREQUENTLY.
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05/03/2012 | Non-Illness Complaint Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. ALREADY COOKED WINGS (TO 180 DEGREES f ACCORDING TO COOK) IN WARMER AT IMPROPER TEMPERATURE. WINGS WERE PLACED IN OVEN TO REHEAT TO 165 AND THEN RESUME HOT HOLDING.4/25 establishment has been monitoring cook and hold temperatures and hot holding unit is not holding per required temperature. The only day the holder is used is wWednesdays for wing night. Please call with results from repair person and repair or replace unit. Establishment will continue to mark pans and use time control of 4 hours less for hold and keep log. According to kitchen manager, establishment goes through one pan in about 20 minutes once dinner gets started.
Comments: 4/18 FOLLOWUP FOR FOOD TEMPERATURE HOLDING. TEMPERATURES IN HOT HOLDING UNIT AT 124-137 DEGREES F. PERSON IN CHARGE REHEATED FOOD BELOW 135 DEGREES f TO 165 DEGREES f.
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: PROBE THERMOMETER. MONITOR/CALIBRATE MORE FREQUENTLY.
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04/25/2012 | Non-Illness Complaint Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. ALREADY COOKED WINGS (TO 180 DEGREES f ACCORDING TO COOK) IN WARMER AT IMPROPER TEMPERATURE. WINGS WERE PLACED IN OVEN TO REHEAT TO 165 AND THEN RESUME HOT HOLDING.
Comments: 4/18 FOLLOWUP FOR FOOD TEMPERATURE HOLDING. TEMPERATURES IN HOT HOLDING UNIT AT 124-137 DEGREES F. PERSON IN CHARGE REHEATED FOOD BELOW 135 DEGREES f TO 165 DEGREES f.
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: PROBE THERMOMETER. MONITOR/CALIBRATE MORE FREQUENTLY.
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04/18/2012 | Non-Illness Complaint Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. ALREADY COOKED WINGS (TO 180 DEGREES f ACCORDING TO COOK) IN WARMER AT IMPROPER TEMPERATURE. WINGS WERE PLACED IN OVEN TO REHEAT TO 165 AND THEN RESUME HOT HOLDING.
- 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: PROBE THERMOMETER. MONITOR/CALIBRATE MORE FREQUENTLY.
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04/13/2012 | Non-Illness Complaint |
Restaurant representatives - add corrected or new information about Average Joe's Sports Pub, 814 BROAD RIPPLE AVE, Indianapolis, IN »