- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF CIGARETTES STORE ON KITCHEN PREP TABLE SHEVING--REMOVE FROM ESTABLISHMENT.
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: BASEMENT
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER HANDLING FOOD WITH BARE-HAND CONTACT IN KITCHEN--DISCONTINUE THIS BEHAVIOR. NO GLOVES ARE PRESENT AT ESTABLISHMENT. PROVIDE GLOVES.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED ON PREP TABLE SHELVING ABOVE FOOD AND UTENSILS AT KITCHEN--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW; ALSO STORE DRINKS OFF PREP TABLES AND AWAY FROM FOOD, UTENSILS, PREP AREAS AND SINGLE-SERVICE USE ITEMS.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT BOTTOM PIPING OF BAR 4-BAY SINK.
Location: Bar
Equipment: 4-bay
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS; ESPECIALLY UNDER HOOD SYSTEM AND UNDERNEATH AND AROUND EQUIPMENT.
Location: Kitchen
- 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: Chest freezer
- 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: Cooler/freezer combo
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: ALL REFRIGERATION AND FREEZER UNITS AT KITCHEN MUST BE COMMERCIAL. GET RID OF HOME-STYLE REFRIGERATION/FREEZER UNITS.
Location: Kitchen
Equipment: Cooler/freezer combo
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.2) REPAIR KITCHEN PAPERTOWEL DISPENSER (EX. BATTERY???)--CORRECTED.
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.2) REPAIR KITCHEN PAPERTOWEL DISPENSER (EX. BATTERY???)--CORRECTED.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL MENS RESTROOM LOOSE HANDSINK FAUCET HEAD SO THAT IT IS NOT MOVABLE.
Location: Mens restroom
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DO NOT STORE ITEMS, FOOD CONTAINERS, ETC IN ICE BIN WITH CONSUMER DRINKING ITEMS. KEEP CONSUMER DRINKING ICE SEPERATED FROM ICE THAT IS USED AS A COOLING MEDIUM.
Location: Bar
Equipment: Ice bin
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR KEG COOLER INTERIOR SURFACES.
Location: Bar
Equipment: Keg 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES OF KITCHEN ICE MACHINE (EX. DUSTY VENTS).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES OF BAR SODA GUN AND HOLDER--CORRECTED.
Location: Kitchen
Equipment: Ice machine
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES OF KITCHEN ICE MACHINE (EX. DUSTY VENTS).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES OF BAR SODA GUN AND HOLDER--CORRECTED.
Location: Bar
Equipment: Soda gun & holster
|
03/27/2014 | Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF CIGARETTES STORE ON KITCHEN PREP TABLE SHEVING--REMOVE FROM ESTABLISHMENT.
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: BASEMENT
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER HANDLING FOOD WITH BARE-HAND CONTACT IN KITCHEN--DISCONTINUE THIS BEHAVIOR. NO GLOVES ARE PRESENT AT ESTABLISHMENT. PROVIDE GLOVES.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED ON PREP TABLE SHELVING ABOVE FOOD AND UTENSILS AT KITCHEN--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW; ALSO STORE DRINKS OFF PREP TABLES AND AWAY FROM FOOD, UTENSILS, PREP AREAS AND SINGLE-SERVICE USE ITEMS.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT BOTTOM PIPING OF BAR 4-BAY SINK.
Location: Bar
Equipment: 4-bay
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS; ESPECIALLY UNDER HOOD SYSTEM AND UNDERNEATH AND AROUND EQUIPMENT.
Location: Kitchen
- 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: Chest freezer
- 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: Cooler/freezer combo
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: ALL REFRIGERATION AND FREEZER UNITS AT KITCHEN MUST BE COMMERCIAL. GET RID OF HOME-STYLE REFRIGERATION/FREEZER UNITS.
Location: Kitchen
Equipment: Cooler/freezer combo
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.2) REPAIR KITCHEN PAPERTOWEL DISPENSER (EX. BATTERY???)--CORRECTED.
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.2) REPAIR KITCHEN PAPERTOWEL DISPENSER (EX. BATTERY???)--CORRECTED.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL MENS RESTROOM LOOSE HANDSINK FAUCET HEAD SO THAT IT IS NOT MOVABLE.
Location: Mens restroom
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DO NOT STORE ITEMS, FOOD CONTAINERS, ETC IN ICE BIN WITH CONSUMER DRINKING ITEMS. KEEP CONSUMER DRINKING ICE SEPERATED FROM ICE THAT IS USED AS A COOLING MEDIUM.
Location: Bar
Equipment: Ice bin
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR KEG COOLER INTERIOR SURFACES.
Location: Bar
Equipment: Keg 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES OF KITCHEN ICE MACHINE (EX. DUSTY VENTS).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES OF BAR SODA GUN AND HOLDER--CORRECTED.
Location: Kitchen
Equipment: Ice machine
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES OF KITCHEN ICE MACHINE (EX. DUSTY VENTS).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES OF BAR SODA GUN AND HOLDER--CORRECTED.
Location: Bar
Equipment: Soda gun & holster
|
03/10/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: BASEMENT
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT BOTTOM PIPING OF BAR 4-BAY SINK.
Location: Bar
Equipment: 4-bay
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS; ESPECIALLY UNDER HOOD SYSTEM AND UNDERNEATH AND AROUND EQUIPMENT.
Location: Kitchen
- 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: Chest freezer
- 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: Cooler/freezer combo
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: ALL REFRIGERATION AND FREEZER UNITS AT KITCHEN MUST BE COMMERCIAL. GET RID OF HOME-STYLE REFRIGERATION/FREEZER UNITS.
Location: Kitchen
Equipment: Cooler/freezer combo
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.2) REPAIR KITCHEN PAPERTOWEL DISPENSER (EX. BATTERY???).
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.2) REPAIR KITCHEN PAPERTOWEL DISPENSER (EX. BATTERY???).
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL MENS RESTROOM LOOSE HANDSINK FAUCET HEAD SO THAT IT IS NOT MOVABLE.
Location: Mens restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR KEG COOLER INTERIOR SURFACES.
Location: Bar
Equipment: Keg 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES OF KITCHEN ICE MACHINE (EX. DUSTY VENTS).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES OF BAR SODA GUN AND HOLDER.
Location: Kitchen
Equipment: Ice machine
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES OF KITCHEN ICE MACHINE (EX. DUSTY VENTS).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES OF BAR SODA GUN AND HOLDER.
Location: Bar
Equipment: Soda gun & holster
|
03/05/2014 | 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: BOTTLES OF SALAD DRESSING AND CONTAINERS OF COTTAGE CHEESE, CHICKEN SALAD, ETC... ON COOK LINE STORED IN AN ICE BATH ABOUT TWO INCHES RESULTING IN PRODUCT HELD AT 43 AND 47 DEGREES RESPECTIVELY.ENSURE FOOD CONTAINERS ARE SUBMERGED ENTIRELY IN THE ICE BATH TO MAINTAIN 41 DEGREES F AND/OR LESS.
Location: Cook line
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE OF "MEAN GREEN" DEGREASER NOT LABELED IN CHEMICAL STORAGE AREA.LABEL BOTTLE WITH CONTENTS.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: LINE COOK HANDLED RAW CHICKEN AND THEN PERFORMED OTHER TASKS (HANDLED FOOD, TOUCHED CABINET, REFRIGERATOR, FREEZER HANDLES) WITHOUT CHANGING GLOVES.ENSURE GLOVES ARE REMOVED AND DISCARDED AFTER CONTAMINATION AND BEFORE CHANGING TASKS.
- 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: HANDS NOT WASHED BEFORE APPLYING GLOVES TO HANDS.ENSURE ALL FOOD HANDLERS WASH HANDS THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: FOOD HANDLER WITH OPEN EMPLOYEE DRINK ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE LID WITH STRAW.
Location: Kitchen
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: GNATS FLOATING AT THE BOTTOM OF TWO BOTTLES OF WHISKEY. DISCARD CONTAMINATED ALCOHOL.
Location: Bar
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PACKAGED RAW BEEF PRODUCT THAWING ABOVE AN OPEN BOX OF TOMATOES ON DRY STORAGE SHELF.STORE RAW ANIMAL PRODUCT BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Dry storage
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ***CORRECTED BY JUST DRAINS PROFESSIONAL SERVICE PROVIDER--INVOICE WAS PROVIDED.THREE BAY SINK NOT DRAINING. ALL LINES CLOGGED. CLEAR DRAIN GREASE TRAP MIGHT BE THE CAUSE. ENSURE GREASE TRAP IS PROPERLY CLEANED ON A REGULAR BASIS TO PREVENT BLOCKAGE OF DRAIN LINES.NOTE; ACCORDING TO MANAGER, A PLUMBER IS SCHEDULED TO PROVIDE SERVICE TO CLEAR DRAIN AFTER 1:00 P.M. A RECHECK HAS BEEN SCHEDULED TODAY TO VERIFY DRAIN LINES HAVE BEEN CLEARED. FAILURE TO COMPLY WILL RESULT IN CLOSURE OF ESTABLISHMENT UNTIL DRAINS HAVE BEEN CLEARED. ISSUED WARNING TICKET.
Location: Kitchen
Equipment: 3-bay
- 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: NO SANITIZING SOLUTION SET UP ON COOK LINE OR PREP AREA.ENSURE IN PLACE SANITIZING SOLUTION IS SET UP BEFORE BEGINNING SHIF TO PROPERLY SANITIZE FOOD AND NON FOOD CONTACT SURFACES.
Location: Cook line
- 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: EMPLOYEE PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.
- 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.
Comments: PURSE STORED ON BOTTOM STORAGE SHELF NEXT TO UNPACKAGED SINGLE USE AND FOOD ITEMS ON COOK LINE.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND SINGLE USE ITEMS.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: PACKAGED BEEF THAWING ON DRY STORAGE SHELF.THAW FROZEN FOODS USING APPROVED METHODS. NEVER AT ROOM TEMPERATURE.
Location: Dry storage
- 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.
Comments: THERMOMETER LOCATED INSIDE BEVERAGE COOLER IN THE BAR IS INOPERABLE.PROVIDE WORKING THERMOMETER INSIDE COOLER.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: -SURFACE OF DISH RACK DETERIORATED AND CORRODED STORED ON DRAIN BOARD.REPLACE DISH RACK.-PROVIDE PROPER STOPPERS THAT WORK CORRECTLY AT KITCHEN 3-BAY SINK THAT HOLDS WATER PROPERLY.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: -SURFACE OF DISH RACK DETERIORATED AND CORRODED STORED ON DRAIN BOARD.REPLACE DISH RACK.-PROVIDE PROPER STOPPERS THAT WORK CORRECTLY AT KITCHEN 3-BAY SINK THAT HOLDS WATER PROPERLY.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:SURFACE OF SHELVING SOILED WITH RUST IN SOME AREAS LOCATED INSIDE BEVERAGE COOLER LOCATED IN THE BAR. RESURFACE SHELVING.
Location: Bar
|
10/21/2013 | 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.
Comments: BOTTLES OF SALAD DRESSING AND CONTAINERS OF COTTAGE CHEESE, CHICKEN SALAD, ETC... ON COOK LINE STORED IN AN ICE BATH ABOUT TWO INCHES RESULTING IN PRODUCT HELD AT 43 AND 47 DEGREES RESPECTIVELY.ENSURE FOOD CONTAINERS ARE SUBMERGED ENTIRELY IN THE ICE BATH TO MAINTAIN 41 DEGREES F AND/OR LESS.
Location: Cook line
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE OF "MEAN GREEN" DEGREASER NOT LABELED IN CHEMICAL STORAGE AREA.LABEL BOTTLE WITH CONTENTS.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: LINE COOK HANDLED RAW CHICKEN AND THEN PERFORMED OTHER TASKS (HANDLED FOOD, TOUCHED CABINET, REFRIGERATOR, FREEZER HANDLES) WITHOUT CHANGING GLOVES.ENSURE GLOVES ARE REMOVED AND DISCARDED AFTER CONTAMINATION AND BEFORE CHANGING TASKS.
- 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: HANDS NOT WASHED BEFORE APPLYING GLOVES TO HANDS.ENSURE ALL FOOD HANDLERS WASH HANDS THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: GNATS FLOATING AT THE BOTTOM OF TWO BOTTLES OF WHISKEY. DISCARD CONTAMINATED ALCOHOL.
Location: Bar
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PACKAGED RAW BEEF PRODUCT THAWING ABOVE AN OPEN BOX OF TOMATOES ON DRY STORAGE SHELF.STORE RAW ANIMAL PRODUCT BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Dry storage
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ***CORRECTED BY JUST DRAINS PROFESSIONAL SERVICE PROVIDER--INVOICE WAS PROVIDED.THREE BAY SINK NOT DRAINING. ALL LINES CLOGGED. CLEAR DRAIN GREASE TRAP MIGHT BE THE CAUSE. ENSURE GREASE TRAP IS PROPERLY CLEANED ON A REGULAR BASIS TO PREVENT BLOCKAGE OF DRAIN LINES.NOTE; ACCORDING TO MANAGER, A PLUMBER IS SCHEDULED TO PROVIDE SERVICE TO CLEAR DRAIN AFTER 1:00 P.M. A RECHECK HAS BEEN SCHEDULED TODAY TO VERIFY DRAIN LINES HAVE BEEN CLEARED. FAILURE TO COMPLY WILL RESULT IN CLOSURE OF ESTABLISHMENT UNTIL DRAINS HAVE BEEN CLEARED. ISSUED WARNING TICKET.
Location: Kitchen
Equipment: 3-bay
- 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: NO SANITIZING SOLUTION SET UP ON COOK LINE OR PREP AREA.ENSURE IN PLACE SANITIZING SOLUTION IS SET UP BEFORE BEGINNING SHIF TO PROPERLY SANITIZE FOOD AND NON FOOD CONTACT SURFACES.
Location: Cook line
- 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: EMPLOYEE PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.
- 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.
Comments: PURSE STORED ON BOTTOM STORAGE SHELF NEXT TO UNPACKAGED SINGLE USE AND FOOD ITEMS ON COOK LINE.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND SINGLE USE ITEMS.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: PACKAGED BEEF THAWING ON DRY STORAGE SHELF.THAW FROZEN FOODS USING APPROVED METHODS. NEVER AT ROOM TEMPERATURE.
Location: Dry storage
- 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.
Comments: THERMOMETER LOCATED INSIDE BEVERAGE COOLER IN THE BAR IS INOPERABLE.PROVIDE WORKING THERMOMETER INSIDE COOLER.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: -SURFACE OF DISH RACK DETERIORATED AND CORRODED STORED ON DRAIN BOARD.REPLACE DISH RACK.-PROVIDE PROPER STOPPERS THAT WORK CORRECTLY AT KITCHEN 3-BAY SINK THAT HOLDS WATER PROPERLY.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: -SURFACE OF DISH RACK DETERIORATED AND CORRODED STORED ON DRAIN BOARD.REPLACE DISH RACK.-PROVIDE PROPER STOPPERS THAT WORK CORRECTLY AT KITCHEN 3-BAY SINK THAT HOLDS WATER PROPERLY.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SURFACE OF SHELVING SOILED WITH RUST IN SOME AREAS LOCATED INSIDE BEVERAGE COOLER LOCATED IN THE BAR. RESURFACE SHELVING.
Location: Bar
|
10/02/2013 | 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: BOTTLES OF SALAD DRESSING AND CONTAINERS OF COTTAGE CHEESE, CHICKEN SALAD, ETC... ON COOK LINE STORED IN AN ICE BATH ABOUT TWO INCHES RESULTING IN PRODUCT HELD AT 43 AND 47 DEGREES RESPECTIVELY.ENSURE FOOD CONTAINERS ARE SUBMERGED ENTIRELY IN THE ICE BATH TO MAINTAIN 41 DEGREES F AND/OR LESS.
Location: Cook line
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE OF "MEAN GREEN" DEGREASER NOT LABELED IN CHEMICAL STORAGE AREA.LABEL BOTTLE WITH CONTENTS.
- 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: LINE COOK HANDLED RAW CHICKEN AND THEN PERFORMED OTHER TASKS (HANDLED FOOD, TOUCHED CABINET, REFRIGERATOR, FREEZER HANDLES) WITHOUT CHANGING GLOVES.ENSURE GLOVES ARE REMOVED AND DISCARDED AFTER CONTAMINATION AND BEFORE CHANGING TASKS.
- 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: HANDS NOT WASHED BEFORE APPLYING GLOVES TO HANDS.ENSURE ALL FOOD HANDLERS WASH HANDS THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- 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: GNATS FLOATING AT THE BOTTOM OF TWO BOTTLES OF WHISKEY. DISCARD CONTAMINATED ALCOHOL.
Location: Bar
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PACKAGED RAW BEEF PRODUCT THAWING ABOVE AN OPEN BOX OF TOMATOES ON DRY STORAGE SHELF.STORE RAW ANIMAL PRODUCT BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Dry storage
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ***CORRECTED BY JUST DRAINS PROFESSIONAL SERVICE PROVIDER--INVOICE WAS PROVIDED.THREE BAY SINK NOT DRAINING. ALL LINES CLOGGED. CLEAR DRAIN GREASE TRAP MIGHT BE THE CAUSE. ENSURE GREASE TRAP IS PROPERLY CLEANED ON A REGULAR BASIS TO PREVENT BLOCKAGE OF DRAIN LINES.NOTE; ACCORDING TO MANAGER, A PLUMBER IS SCHEDULED TO PROVIDE SERVICE TO CLEAR DRAIN AFTER 1:00 P.M. A RECHECK HAS BEEN SCHEDULED TODAY TO VERIFY DRAIN LINES HAVE BEEN CLEARED. FAILURE TO COMPLY WILL RESULT IN CLOSURE OF ESTABLISHMENT UNTIL DRAINS HAVE BEEN CLEARED. ISSUED WARNING TICKET.
Location: Kitchen
Equipment: 3-bay
- 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: NO SANITIZING SOLUTION SET UP ON COOK LINE OR PREP AREA.ENSURE IN PLACE SANITIZING SOLUTION IS SET UP BEFORE BEGINNING SHIF TO PROPERLY SANITIZE FOOD AND NON FOOD CONTACT SURFACES.
Location: Cook line
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE STORED ON BOTTOM STORAGE SHELF NEXT TO UNPACKAGED SINGLE USE AND FOOD ITEMS ON COOK LINE.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND SINGLE USE ITEMS.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: PACKAGED BEEF THAWING ON DRY STORAGE SHELF.THAW FROZEN FOODS USING APPROVED METHODS. NEVER AT ROOM TEMPERATURE.
Location: Dry storage
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER LOCATED INSIDE BEVERAGE COOLER IN THE BAR IS INOPERABLE.PROVIDE WORKING THERMOMETER INSIDE COOLER.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF DISH RACK DETERIORATED AND CORRODED STORED ON DRAIN BOARD.REPLACE DISH RACK
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SURFACE OF SHELVING SOILED WITH RUST IN SOME AREAS LOCATED INSIDE BEVERAGE COOLER LOCATED IN THE BAR. RESURFACE SHELVING.
Location: Bar
|
09/24/2013 | 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: BOTTLES OF SALAD DRESSING AND CONTAINERS OF COTTAGE CHEESE, CHICKEN SALAD, ETC... ON COOK LINE STORED IN AN ICE BATH ABOUT TWO INCHES RESULTING IN PRODUCT HELD AT 43 AND 47 DEGREES RESPECTIVELY.ENSURE FOOD CONTAINERS ARE SUBMERGED ENTIRELY IN THE ICE BATH TO MAINTAIN 41 DEGREES F AND/OR LESS.
Location: Cook line
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE OF "MEAN GREEN" DEGREASER NOT LABELED IN CHEMICAL STORAGE AREA.LABEL BOTTLE WITH CONTENTS.
- 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: LINE COOK HANDLED RAW CHICKEN AND THEN PERFORMED OTHER TASKS (HANDLED FOOD, TOUCHED CABINET, REFRIGERATOR, FREEZER HANDLES) WITHOUT CHANGING GLOVES.ENSURE GLOVES ARE REMOVED AND DISCARDED AFTER CONTAMINATION AND BEFORE CHANGING TASKS.
- 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: HANDS NOT WASHED BEFORE APPLYING GLOVES TO HANDS.ENSURE ALL FOOD HANDLERS WASH HANDS THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- 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: GNATS FLOATING AT THE BOTTOM OF TWO BOTTLES OF WHISKEY. DISCARD CONTAMINATED ALCOHOL.
Location: Bar
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PACKAGED RAW BEEF PRODUCT THAWING ABOVE AN OPEN BOX OF TOMATOES ON DRY STORAGE SHELF.STORE RAW ANIMAL PRODUCT BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Dry storage
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THREE BAY SINK NOT DRAINING. ALL LINES CLOGGED. CLEAR DRAIN GREASE TRAP MIGHT BE THE CAUSE. ENSURE GREASE TRAP IS PROPERLY CLEANED ON A REGULAR BASIS TO PREVENT BLOCKAGE OF DRAIN LINES.NOTE; ACCORDING TO MANAGER, A PLUMBER IS SCHEDULED TO PROVIDE SERVICE TO CLEAR DRAIN AFTER 1:00 P.M. A RECHECK HAS BEEN SCHEDULED TODAY TO VERIFY DRAIN LINES HAVE BEEN CLEARED. FAILURE TO COMPLY WILL RESULT IN CLOSURE OF ESTABLISHMENT UNTIL DRAINS HAVE BEEN CLEARED. ISSUED WARNING TICKET.
Location: Kitchen
Equipment: 3-bay
- 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: NO SANITIZING SOLUTION SET UP ON COOK LINE OR PREP AREA.ENSURE IN PLACE SANITIZING SOLUTION IS SET UP BEFORE BEGINNING SHIF TO PROPERLY SANITIZE FOOD AND NON FOOD CONTACT SURFACES.
Location: Cook line
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE STORED ON BOTTOM STORAGE SHELF NEXT TO UNPACKAGED SINGLE USE AND FOOD ITEMS ON COOK LINE.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND SINGLE USE ITEMS.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: PACKAGED BEEF THAWING ON DRY STORAGE SHELF.THAW FROZEN FOODS USING APPROVED METHODS. NEVER AT ROOM TEMPERATURE.
Location: Dry storage
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER LOCATED INSIDE BEVERAGE COOLER IN THE BAR IS INOPERABLE.PROVIDE WORKING THERMOMETER INSIDE COOLER.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF DISH RACK DETERIORATED AND CORRODED STORED ON DRAIN BOARD.REPLACE DISH RACK
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SURFACE OF SHELVING SOILED WITH RUST IN SOME AREAS LOCATED INSIDE BEVERAGE COOLER LOCATED IN THE BAR. RESURFACE SHELVING.
Location: Bar
|
09/24/2013 | Routine |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: EMPLOYEE PERSONAL CIGARETTES (NEWPORTS) STORED ON KITCHEN PREP TABLE SHELVING--REMOVE.
- 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: ***RECOMMENDATION***PURCHASE COLD-TOP UNIT FOR KITCHENCUT TOMATOES SITTING OUT AT ROOM TEMPERATURE.BOTTLED SALAD DRESSINGS AND CONTAINER OF GRATED CHEDDAR CHEESE WERE STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL.POTENTIALLY HAZARDOUS FOODS ARE REQUIRED TO BE KEPT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. STORE PRODUCT UNDER REFRIGERATION SUCH AS A COLD TOP COOLER TO MAINTAIN THE PROPER SAFE HOLDING TEMPERATURE.
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINK STORED HIGH ABOVE ON PREP TABLE. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN STRAW AND STORED PROPERLY AWAY FROM FOOD PREP AREAS AND FOOD. STORE DRINKS LOW.
Location: Kitchen
Equipment: Prep table
- 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: EMPLOYEE OPEN DRINK STORED HIGH ABOVE ON PREP TABLE. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN STRAW AND STORED PROPERLY AWAY FROM FOOD PREP AREAS AND FOOD. STORE DRINKS LOW.
Location: Prep area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXHAUST ON THE HOOD WAS MOST RECENTLY CLEANED IN 2010.OPERATIONS REQUIRES EXHAUST TO BE CLEANED EVERY SIX MONTHS. PROVIDE SERVICE TO HAVE EXHAUST CLEANED ON THE HOOD.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: RAW CHICKEN AND FROZEN FOOD STORED ON KITCHEN PREP TABLE TO THAW--DISCONTINUE THIS BEHAVIOR.***CORRECTIVE ACTION*** FOODS PUT IN REFRIGERATION UNIT TO THAW PROPERLY.
Location: Kitchen
Equipment: Prep table
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: WASH AND SANITIZING SOLUTIONS SET UP NEXT TO EACH OTHER IN FOUR COMPARTMENT SINK. NO RINSE WATER SET UP.ENSURE RINSE WATER IS SET UP IN BETWEEN THE WASH AND SANITIZING SOLUTIONS TO ENSURE GLASS WARE ARE RINSED PROPERLY.
Location: Bar
Equipment: 4-bay
|
06/13/2013 | Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: EMPLOYEE PERSONAL CIGARETTES (NEWPORTS) STORED ON KITCHEN PREP TABLE SHELVING--REMOVE.
- 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: ***RECOMMENDATION***PURCHASE COLD-TOP UNIT FOR KITCHENCUT TOMATOES SITTING OUT AT ROOM TEMPERATURE.BOTTLED SALAD DRESSINGS AND CONTAINER OF GRATED CHEDDAR CHEESE WERE STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL.POTENTIALLY HAZARDOUS FOODS ARE REQUIRED TO BE KEPT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. STORE PRODUCT UNDER REFRIGERATION SUCH AS A COLD TOP COOLER TO MAINTAIN THE PROPER SAFE HOLDING TEMPERATURE.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINK STORED HIGH ABOVE ON PREP TABLE. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN STRAW AND STORED PROPERLY AWAY FROM FOOD PREP AREAS AND FOOD. STORE DRINKS LOW.
Location: Kitchen
Equipment: Prep table
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINK STORED HIGH ABOVE ON PREP TABLE. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN STRAW AND STORED PROPERLY AWAY FROM FOOD PREP AREAS AND FOOD. STORE DRINKS LOW.
Location: Prep area
- 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: EXHAUST ON THE HOOD WAS MOST RECENTLY CLEANED IN 2010.OPERATIONS REQUIRES EXHAUST TO BE CLEANED EVERY SIX MONTHS. PROVIDE SERVICE TO HAVE EXHAUST CLEANED ON THE HOOD.
Location: Cook line
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: RAW CHICKEN AND FROZEN FOOD STORED ON KITCHEN PREP TABLE TO THAW--DISCONTINUE THIS BEHAVIOR.***CORRECTIVE ACTION*** FOODS PUT IN REFRIGERATION UNIT TO THAW PROPERLY.
Location: Kitchen
Equipment: Prep table
- Improper rinsing of utensil(s) and equipment (corrected on site)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: WASH AND SANITIZING SOLUTIONS SET UP NEXT TO EACH OTHER IN FOUR COMPARTMENT SINK. NO RINSE WATER SET UP.ENSURE RINSE WATER IS SET UP IN BETWEEN THE WASH AND SANITIZING SOLUTIONS TO ENSURE GLASS WARE ARE RINSED PROPERLY.
Location: Bar
Equipment: 4-bay
|
06/03/2013 | 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: BOTTLED SALAD DRESSINGS AND CONTAINER OF GRATED CHEDDAR CHEESE WERE STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL.POTENTIALLY HAZARDOUS FOODS ARE REQUIRED TO BE KEPT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. STORE PRODUCT UNDER REFRIGERATION SUCH AS A COLD TOP COOLER TO MAINTAIN THE PROPER SAFE HOLDING TEMPERATURE.
Location: Cook line
- 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: EXHAUST ON THE HOOD WAS MOST RECENTLY CLEANED IN 2010.OPERATIONS REQUIRES EXHAUST TO BE CLEANED EVERY SIX MONTHS. PROVIDE SERVICE TO HAVE EXHAUST CLEANED ON THE HOOD.
Location: Cook line
- Improper rinsing of utensil(s) and equipment (corrected on site)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: WASH AND SANITIZING SOLUTIONS SET UP NEXT TO EACH OTHER IN FOUR COMPARTMENT SINK. NO RINSE WATER SET UP.ENSURE RINSE WATER IS SET UP IN BETWEEN THE WASH AND SANITIZING SOLUTIONS TO ENSURE GLASS WARE ARE RINSED PROPERLY.
Location: Bar
Equipment: 4-bay
|
05/24/2013 | Routine |
- Food contact cleaning frequency (corrected)
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: CONSIDER PREPLACING CURRENT TABLE-MOUNTED CAN OPENER (RUSTED).
Location: Kitchen
Equipment: Can opener
- 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: ITEMS STORED IN BAR HANDSINK--REMOVE.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKETS FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS.
Location: Bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKETS FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS.
Location: Kitchen
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF FOOD GRADE CONTAINERS AND REPLACE WITH FOOD GRADE (EX. NSF APPROVED) AT KITCHEN.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Comments: EX. EMPLOYEE JACKETS/PURSES. PROVIDE DESIGNATED EMPLOYEE PERSONAL ITEM STORAGE AREA (EX. COAT HANGER).
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE BAR CUPS/SINGLE-SERVICE ITEMS ON SANITARY SURFACES AND NOT BARE OR SOILED COUNTER-TOPS.
Location: Bar
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
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.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE TRASH BAG LINERS AT KITCHEN RAETONE REFRIGERATION UNIT; REPLACE WITH EASILY CLEANABLE LINERS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS; ESPECIALLY AT GRILL/COOK-LINE FLOORS (HEAVY GREASE BUILD-UP).
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS; ESPECIALLY AT GRILL/COOK-LINE FLOORS (HEAVY GREASE BUILD-UP).
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: BUCKET OF MEAT STORED IN KITCHEN 3-BAY SINK (IN STAGNANT WATER)--DISCONTINUE.
Location: Kitchen
Equipment: 3-bay
- 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.
Comments: PROVIDE WHERE MISSING AT BAR COOLER.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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.
Comments: PROVIDE WHERE MISSING AT BAR COOLER.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE WHERE MISSING AT BAR COOLER.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGE KITCHEN ICE MACHINE DOOR GASKETS--CORRECTED.IN PROGRESS: BID REVIEWED AND INVOICE WAS PROVIDED BY MANAGEMENTREPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BAR NEW PEPSI COOLERS AND CLEAN INTERIOR WHERE SHELF PAINT IS CHIPPING.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGE KITCHEN ICE MACHINE DOOR GASKETS--CORRECTED.IN PROGRESS: BID REVIEWED AND INVOICE WAS PROVIDED BY MANAGEMENTREPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BAR NEW PEPSI COOLERS AND CLEAN INTERIOR WHERE SHELF PAINT IS CHIPPING.
Location: Bar
Equipment: Reach in cooler
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: IN PROGRESS: KITCHEN ICE MACHINE DRAIN MUST DRAIN INTO EITHER A PROPER FLOOR DRAIN, MOP SINK OR OPEN SITE FLOOR DRAIN (EX. 3-BAY SINK DRAIN); DISCONTINUE DRAINAGE AT KITCHEN HANDSINK.
Location: Kitchen
Equipment: Ice machine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHOR KITCHEN MOP SINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Mop sink
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
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.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELD WHERE NEEDED AT KITCHEN CEILING.
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.
Comments: IN PROGRESS: ON ORDERPROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
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.
Comments: IN PROGRESS: ON ORDERPROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
|
02/21/2013 | Recheck |
- Food contact cleaning frequency (corrected)
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: CONSIDER PREPLACING CURRENT TABLE-MOUNTED CAN OPENER (RUSTED).
Location: Kitchen
Equipment: Can opener
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ITEMS STORED IN BAR HANDSINK--REMOVE.
Location: Bar
Equipment: Hand sink
- 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: IN-PLACE SANITIZER BUCKETS FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS.
Location: Bar
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKETS FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF FOOD GRADE CONTAINERS AND REPLACE WITH FOOD GRADE (EX. NSF APPROVED) AT KITCHEN.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE JACKETS/PURSES. PROVIDE DESIGNATED EMPLOYEE PERSONAL ITEM STORAGE AREA (EX. COAT HANGER).
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE BAR CUPS/SINGLE-SERVICE ITEMS ON SANITARY SURFACES AND NOT BARE OR SOILED COUNTER-TOPS.
Location: Bar
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
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.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE TRASH BAG LINERS AT KITCHEN RAETONE REFRIGERATION UNIT; REPLACE WITH EASILY CLEANABLE LINERS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS; ESPECIALLY AT GRILL/COOK-LINE FLOORS (HEAVY GREASE BUILD-UP).
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS; ESPECIALLY AT GRILL/COOK-LINE FLOORS (HEAVY GREASE BUILD-UP).
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: BUCKET OF MEAT STORED IN KITCHEN 3-BAY SINK (IN STAGNANT WATER)--DISCONTINUE.
Location: Kitchen
Equipment: 3-bay
- 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.
Comments: PROVIDE WHERE MISSING AT BAR COOLER.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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.
Comments: PROVIDE WHERE MISSING AT BAR COOLER.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE WHERE MISSING AT BAR COOLER.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGE KITCHEN ICE MACHINE DOOR GASKETS.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BAR NEW PEPSI COOLERS AND CLEAN INTERIOR WHERE SHELF PAINT IS CHIPPING.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGE KITCHEN ICE MACHINE DOOR GASKETS.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BAR NEW PEPSI COOLERS AND CLEAN INTERIOR WHERE SHELF PAINT IS CHIPPING.
Location: Bar
Equipment: Reach in cooler
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: IN PROGRESS: KITCHEN ICE MACHINE DRAIN MUST DRAIN INTO EITHER A PROPER FLOOR DRAIN, MOP SINK OR OPEN SITE FLOOR DRAIN (EX. 3-BAY SINK DRAIN); DISCONTINUE DRAINAGE AT KITCHEN HANDSINK.
Location: Kitchen
Equipment: Ice machine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHOR KITCHEN MOP SINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Mop sink
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
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.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELD WHERE NEEDED AT KITCHEN CEILING.
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.
Comments: IN PROGRESS: ON ORDERPROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
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.
Comments: IN PROGRESS: ON ORDERPROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
|
02/01/2013 | Recheck |
- Food contact cleaning frequency (corrected)
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: CONSIDER PREPLACING CURRENT TABLE-MOUNTED CAN OPENER (RUSTED).
Location: Kitchen
Equipment: Can opener
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ITEMS STORED IN BAR HANDSINK--REMOVE.
Location: Bar
Equipment: Hand sink
- 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: IN-PLACE SANITIZER BUCKETS FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS.
Location: Bar
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKETS FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF FOOD GRADE CONTAINERS AND REPLACE WITH FOOD GRADE (EX. NSF APPROVED) AT KITCHEN.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE JACKETS/PURSES. PROVIDE DESIGNATED EMPLOYEE PERSONAL ITEM STORAGE AREA (EX. COAT HANGER).
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE BAR CUPS/SINGLE-SERVICE ITEMS ON SANITARY SURFACES AND NOT BARE OR SOILED COUNTER-TOPS.
Location: Bar
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
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.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE TRASH BAG LINERS AT KITCHEN RAETONE REFRIGERATION UNIT; REPLACE WITH EASILY CLEANABLE LINERS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS; ESPECIALLY AT GRILL/COOK-LINE FLOORS (HEAVY GREASE BUILD-UP).
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS; ESPECIALLY AT GRILL/COOK-LINE FLOORS (HEAVY GREASE BUILD-UP).
Location: Cook line
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: BUCKET OF MEAT STORED IN KITCHEN 3-BAY SINK (IN STAGNANT WATER)--DISCONTINUE.
Location: Kitchen
Equipment: 3-bay
- 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.
Comments: PROVIDE WHERE MISSING.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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.
Comments: PROVIDE WHERE MISSING.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE WHERE MISSING.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGE KITCHEN ICE MACHINE DOOR GASKETS.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BAR NEW PEPSI COOLERS AND CLEAN INTERIOR WHERE SHELF PAINT IS CHIPPING.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGE KITCHEN ICE MACHINE DOOR GASKETS.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BAR NEW PEPSI COOLERS AND CLEAN INTERIOR WHERE SHELF PAINT IS CHIPPING.
Location: Bar
Equipment: Reach in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: IN PROGRESS: KITCHEN ICE MACHINE DRAIN MUST DRAIN INTO EITHER A PROPER FLOOR DRAIN, MOP SINK OR OPEN SITE FLOOR DRAIN (EX. 3-BAY SINK DRAIN); DISCONTINUE DRAINAGE AT KITCHEN HANDSINK.
Location: Kitchen
Equipment: Ice machine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHOR KITCHEN MOP SINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Mop sink
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
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.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELD WHERE NEEDED AT KITCHEN CEILING.
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.
Comments: IN PROGRESS: ON ORDERPROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
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.
Comments: IN PROGRESS: ON ORDERPROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
|
01/22/2013 | Recheck |
- Food contact cleaning frequency
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: CONSIDER PREPLACING CURRENT TABLE-MOUNTED CAN OPENER (RUSTED).
Location: Kitchen
Equipment: Can opener
- 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: IN-PLACE SANITIZER BUCKETS FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Bar
- 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: IN-PLACE SANITIZER BUCKETS FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF FOOD GRADE CONTAINERS AND REPLACE WITH FOOD GRADE (EX. NSF APPROVED) AT KITCHEN.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE JACKETS/PURSES. PROVIDE DESIGNATED EMPLOYEE PERSONAL ITEM STORAGE AREA (EX. COAT HANGER).
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE BAR CUPS/SINGLE-SERVICE ITEMS ON SANITARY SURFACES AND NOT BARE OR SOILED COUNTER-TOPS.
Location: Bar
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
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.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE TRASH BAG LINERS AT KITCHEN RAETONE REFRIGERATION UNIT; REPLACE WITH EASILY CLEANABLE LINERS.REMOVE CARDBOARD LINER AT BAR HUSSMANN COOLER; REPLACE WITH EASILY CLEANABLE LINERS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS; ESPECIALLY AT GRILL/COOK-LINE FLOORS (HEAVY GREASE BUILD-UP).
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS; ESPECIALLY AT GRILL/COOK-LINE FLOORS (HEAVY GREASE BUILD-UP).
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE WHERE MISSING.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE WHERE MISSING.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE WHERE MISSING.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGE KITCHEN ICE MACHINE DOOR GASKETS.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BAR NEW PEPSI COOLERS AND CLEAN INTERIOR WHERE SHELF PAINT IS CHIPPING.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGE KITCHEN ICE MACHINE DOOR GASKETS.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BAR NEW PEPSI COOLERS AND CLEAN INTERIOR WHERE SHELF PAINT IS CHIPPING.
Location: Bar
Equipment: Reach in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: KITCHEN ICE MACHINE DRAIN MUST DRAIN INTO EITHER A PROPER FLOOR DRAIN, MOP SINK OR OPEN SITE FLOOR DRAIN (EX. 3-BAY SINK DRAIN); DISCONTINUE DRAINAGE AT KITCHEN HANDSINK.
Location: Kitchen
Equipment: Ice machine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHOR KITCHEN MOP SINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Mop sink
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR SODA GUN HOLSTERS AND KITCHEN ICE MACHINE.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR SODA GUN HOLSTERS AND KITCHEN ICE MACHINE.
Location: Kitchen
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.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELD WHERE NEEDED AT KITCHEN CEILING.
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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
|
01/14/2013 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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).
Location: Basement
- 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).
Location: Kitchen
- 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).
Location: Dry storage
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: REMOVE FLY STRIPS FROM KITCHEN CEILING ABOVE CHEST FREEZER. FLY STRIPS ARE NOT ALLOWED IN KITCHEN FOOD PREP LOCATIONS.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND FOOD IN KITCHEN ON COOK-LINE--DISCONTINUE EMPLOYEE EATING AND DRINKING IN KITCHEN.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES AT KITCHEN DURING OPERATION HOURS; CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF UNAPPROVED FOOD STORAGE CONTAINERS; REPLACE WITH APPROVED FOOD GRADE STORAGE CONTAINERS WHERE NEEDED IN KITCHEN.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Comments: EX. PURSE ON FOOD PREP TABLE.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT AND AT OUTSIDE BAR (EX. PLASTIC CUPS AND NAPKINS).KEEP SINGLE-SERVICE ITEMS (EX. PLASTIC CUPS) STORED ON SANITARY SURFACES AT BAR SODA MACHINE LOCATION.
Location: Basement
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT AND AT OUTSIDE BAR (EX. PLASTIC CUPS AND NAPKINS).KEEP SINGLE-SERVICE ITEMS (EX. PLASTIC CUPS) STORED ON SANITARY SURFACES AT BAR SODA MACHINE LOCATION.
Location: Outdoor storage
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT AND AT OUTSIDE BAR (EX. PLASTIC CUPS AND NAPKINS).KEEP SINGLE-SERVICE ITEMS (EX. PLASTIC CUPS) STORED ON SANITARY SURFACES AT BAR SODA MACHINE LOCATION.
Location: Bar
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP UTENSILS INVERTED PROPERLY WITH HEADS STORED DOWN TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Ventilation provided (corrected)
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: HAVE KITCHEN FIRE-SUPPRESSION SYSTEM INSPECTED, SERVICED, AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN FEB 2011).
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: KITCHEN CEILING CHIPPING--REPAIR TO ENSURE ALL KITCHEN CEILING SURFACES ARE SOUND, SMOOTH, AND EASILY CLEANABLE (ONLY AT KITCHEN CEILING SURFACES WHERE NEEDED).
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER AT KITCHEN HANDSINK--RESTORE HOT WATER AT KITCHEN HANDSINK OF AT LEAST 100 F - 120 F AND REPAIR LEAKS.
Location: Kitchen
Equipment: Hand sink
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: CHICKEN THAWING IN BUCKET OF STAGNANT WATER AT KITCHEN 3-BAY SINK--DISCONTINUE THIS BEHAVIOR. THAW IN REFRIGERATION UNIT OR UNDER RUNNING WATER OF AT LEAST 70 F OR BELOW.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL KITCHEN FREEZERS WHERE MISSING AND AT BAR KEG COOLER.
Location: Bar
Equipment: Keg cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL KITCHEN FREEZERS WHERE MISSING AND AT BAR KEG COOLER.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED KITCHEN ICE MACHINE DOOR GASKET/SEALS.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED KITCHEN ICE MACHINE DOOR GASKET/SEALS.
Location: Kitchen
Equipment: Ice machine
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES AT BASMENT FLOORS.
Location: Basement
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR KEG COOLER BOTTOM SHELVING INTERIOR SURFACES (POOLING???).
Location: Bar
Equipment: Keg cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS AT KITCHEN AND PROVIDE FOR EXPOSED LIGHT BULBS AT BASEMENT ABOVE DRY FOOD STORAGE LOCATION.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS AT KITCHEN AND PROVIDE FOR EXPOSED LIGHT BULBS AT BASEMENT ABOVE DRY FOOD STORAGE LOCATION.
Location: Basement
|
09/18/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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).
Location: Basement
- 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).
Location: Kitchen
- 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).
Location: Dry storage
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: REMOVE FLY STRIPS FROM KITCHEN CEILING ABOVE CHEST FREEZER. FLY STRIPS ARE NOT ALLOWED IN KITCHEN FOOD PREP LOCATIONS.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND FOOD IN KITCHEN ON COOK-LINE--DISCONTINUE EMPLOYEE EATING AND DRINKING IN KITCHEN.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES AT KITCHEN DURING OPERATION HOURS; CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF UNAPPROVED FOOD STORAGE CONTAINERS; REPLACE WITH APPROVED FOOD GRADE STORAGE CONTAINERS WHERE NEEDED IN KITCHEN.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Comments: EX. PURSE ON FOOD PREP TABLE.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT AND AT OUTSIDE BAR (EX. PLASTIC CUPS AND NAPKINS).KEEP SINGLE-SERVICE ITEMS (EX. PLASTIC CUPS) STORED ON SANITARY SURFACES AT BAR SODA MACHINE LOCATION.
Location: Basement
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT AND AT OUTSIDE BAR (EX. PLASTIC CUPS AND NAPKINS).KEEP SINGLE-SERVICE ITEMS (EX. PLASTIC CUPS) STORED ON SANITARY SURFACES AT BAR SODA MACHINE LOCATION.
Location: Outdoor storage
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT AND AT OUTSIDE BAR (EX. PLASTIC CUPS AND NAPKINS).KEEP SINGLE-SERVICE ITEMS (EX. PLASTIC CUPS) STORED ON SANITARY SURFACES AT BAR SODA MACHINE LOCATION.
Location: Bar
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP UTENSILS INVERTED PROPERLY WITH HEADS STORED DOWN TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Ventilation provided (corrected)
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: HAVE KITCHEN FIRE-SUPPRESSION SYSTEM INSPECTED, SERVICED, AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN FEB 2011).
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: KITCHEN CEILING CHIPPING--REPAIR TO ENSURE ALL KITCHEN CEILING SURFACES ARE SOUND, SMOOTH, AND EASILY CLEANABLE (ONLY AT KITCHEN CEILING SURFACES WHERE NEEDED).
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER AT KITCHEN HANDSINK--RESTORE HOT WATER AT KITCHEN HANDSINK OF AT LEAST 100 F - 120 F AND REPAIR LEAKS.
Location: Kitchen
Equipment: Hand sink
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: CHICKEN THAWING IN BUCKET OF STAGNANT WATER AT KITCHEN 3-BAY SINK--DISCONTINUE THIS BEHAVIOR. THAW IN REFRIGERATION UNIT OR UNDER RUNNING WATER OF AT LEAST 70 F OR BELOW.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL KITCHEN FREEZERS WHERE MISSING AND AT BAR KEG COOLER.
Location: Bar
Equipment: Keg cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL KITCHEN FREEZERS WHERE MISSING AND AT BAR KEG COOLER.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED KITCHEN ICE MACHINE DOOR GASKET/SEALS.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED KITCHEN ICE MACHINE DOOR GASKET/SEALS.
Location: Kitchen
Equipment: Ice machine
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES AT BASMENT FLOORS.
Location: Basement
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR KEG COOLER BOTTOM SHELVING INTERIOR SURFACES (POOLING???).
Location: Bar
Equipment: Keg cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS AT KITCHEN AND PROVIDE FOR EXPOSED LIGHT BULBS AT BASEMENT ABOVE DRY FOOD STORAGE LOCATION.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS AT KITCHEN AND PROVIDE FOR EXPOSED LIGHT BULBS AT BASEMENT ABOVE DRY FOOD STORAGE LOCATION.
Location: Basement
|
09/11/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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).
Location: Basement
- 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).
Location: Kitchen
- 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).
Location: Dry storage
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: REMOVE FLY STRIPS FROM KITCHEN CEILING ABOVE CHEST FREEZER. FLY STRIPS ARE NOT ALLOWED IN KITCHEN FOOD PREP LOCATIONS.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND FOOD IN KITCHEN ON COOK-LINE--DISCONTINUE EMPLOYEE EATING AND DRINKING IN KITCHEN.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES AT KITCHEN DURING OPERATION HOURS; CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF UNAPPROVED FOOD STORAGE CONTAINERS; REPLACE WITH APPROVED FOOD GRADE STORAGE CONTAINERS WHERE NEEDED IN KITCHEN.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PURSE ON FOOD PREP TABLE.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT AND AT OUTSIDE BAR (EX. PLASTIC CUPS AND NAPKINS).KEEP SINGLE-SERVICE ITEMS (EX. PLASTIC CUPS) STORED ON SANITARY SURFACES AT BAR SODA MACHINE LOCATION.
Location: Basement
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT AND AT OUTSIDE BAR (EX. PLASTIC CUPS AND NAPKINS).KEEP SINGLE-SERVICE ITEMS (EX. PLASTIC CUPS) STORED ON SANITARY SURFACES AT BAR SODA MACHINE LOCATION.
Location: Outdoor storage
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT AND AT OUTSIDE BAR (EX. PLASTIC CUPS AND NAPKINS).KEEP SINGLE-SERVICE ITEMS (EX. PLASTIC CUPS) STORED ON SANITARY SURFACES AT BAR SODA MACHINE LOCATION.
Location: Bar
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP UTENSILS INVERTED PROPERLY WITH HEADS STORED DOWN TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Ventilation provided (corrected)
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: HAVE KITCHEN FIRE-SUPPRESSION SYSTEM INSPECTED, SERVICED, AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN FEB 2011).
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: KITCHEN CEILING CHIPPING--REPAIR TO ENSURE ALL KITCHEN CEILING SURFACES ARE SOUND, SMOOTH, AND EASILY CLEANABLE (ONLY AT KITCHEN CEILING SURFACES WHERE NEEDED).
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER AT KITCHEN HANDSINK--RESTORE HOT WATER AT KITCHEN HANDSINK OF AT LEAST 100 F - 120 F AND REPAIR LEAKS.
Location: Kitchen
Equipment: Hand sink
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: CHICKEN THAWING IN BUCKET OF STAGNANT WATER AT KITCHEN 3-BAY SINK--DISCONTINUE THIS BEHAVIOR. THAW IN REFRIGERATION UNIT OR UNDER RUNNING WATER OF AT LEAST 70 F OR BELOW.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL KITCHEN FREEZERS WHERE MISSING AND AT BAR KEG COOLER.
Location: Bar
Equipment: Keg cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL KITCHEN FREEZERS WHERE MISSING AND AT BAR KEG COOLER.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED KITCHEN ICE MACHINE DOOR GASKET/SEALS.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED KITCHEN ICE MACHINE DOOR GASKET/SEALS.
Location: Kitchen
Equipment: Ice machine
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES AT BASMENT FLOORS.
Location: Basement
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR KEG COOLER BOTTOM SHELVING INTERIOR SURFACES (POOLING???).
Location: Bar
Equipment: Keg cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS AT KITCHEN AND PROVIDE FOR EXPOSED LIGHT BULBS AT BASEMENT ABOVE DRY FOOD STORAGE LOCATION.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS AT KITCHEN AND PROVIDE FOR EXPOSED LIGHT BULBS AT BASEMENT ABOVE DRY FOOD STORAGE LOCATION.
Location: Basement
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09/04/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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).
Location: Basement
- 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).
Location: Kitchen
- 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).
Location: Dry storage
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND FOOD IN KITCHEN ON COOK-LINE--DISCONTINUE EMPLOYEE EATING AND DRINKING IN KITCHEN.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: Kitchen
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT AND AT OUTSIDE BAR (EX. PLASTIC CUPS AND NAPKINS).KEEP SINGLE-SERVICE ITEMS (EX. PLASTIC CUPS) STORED ON SANITARY SURFACES AT BAR SODA MACHINE LOCATION.
Location: Basement
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT AND AT OUTSIDE BAR (EX. PLASTIC CUPS AND NAPKINS).KEEP SINGLE-SERVICE ITEMS (EX. PLASTIC CUPS) STORED ON SANITARY SURFACES AT BAR SODA MACHINE LOCATION.
Location: Outdoor storage
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT AND AT OUTSIDE BAR (EX. PLASTIC CUPS AND NAPKINS).KEEP SINGLE-SERVICE ITEMS (EX. PLASTIC CUPS) STORED ON SANITARY SURFACES AT BAR SODA MACHINE LOCATION.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT KITCHEN CEILING.
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: HAVE KITCHEN FIRE-SUPPRESSION SYSTEM INSPECTED, SERVICED, AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN FEB 2011).
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: KITCHEN CEILING CHIPPING--REPAIR TO ENSURE ALL KITCHEN CEILING SURFACES ARE SOUND, SMOOTH, AND EASILY CLEANABLE (ONLY AT KITCHEN CEILING SURFACES WHERE NEEDED).
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL KITCHEN FREEZERS WHERE MISSING AND AT BAR KEG COOLER.
Location: Bar
Equipment: Keg cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL KITCHEN FREEZERS WHERE MISSING AND AT BAR KEG COOLER.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN RAETONE COOLER.REPLACE DAMAGED KITCHEN ICE MACHINE DOOR GASKET/SEALS.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN RAETONE COOLER.REPLACE DAMAGED KITCHEN ICE MACHINE DOOR GASKET/SEALS.
Location: Kitchen
Equipment: Ice machine
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES AT BASMENT FLOORS.
Location: Basement
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR KEG COOLER BOTTOM SHELVING INTERIOR SURFACES (POOLING???).
Location: Bar
Equipment: Keg cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS AT KITCHEN AND PROVIDE FOR EXPOSED LIGHT BULBS AT BASEMENT ABOVE DRY FOOD STORAGE LOCATION.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS AT KITCHEN AND PROVIDE FOR EXPOSED LIGHT BULBS AT BASEMENT ABOVE DRY FOOD STORAGE LOCATION.
Location: Basement
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08/17/2012 | Routine |
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: DISHES WASHED AND NOT PROPERLY SANITIZED
Location: -
Equipment: 3-bay
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE STORED ON PREP TABLE.
Location: Kitchen
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01/30/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about BASEY'S DOWNTOWN GRILL & SPIRITS, 419 S WEST ST, Indianapolis, IN »