- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY LOCATED IN THE BAR AREA. ELIMINATE BREEDING GROUNDS FOR GNATS.TRAPS SET BY PEST CONTROL COMPANY TO ELIMINATE GNATS. WATER POOLS LOCATED BEHIND DISH MACHINE AND IN CREVICES OF TILE CREATING POSSIBLE BREEDING SITES.REPAIR LEAKS IF NECESSARY. KEEP FLOORS AND SURFACES DRY, ESPECIALLY OVER NIGHT. TREAT DRAINS, IF NECESSARY WITH AN AGENT CAPABLE OF KILLING LARVA. NO STICKY SURFACES OR BUILD UP NOTED IN ENTIRE BAR AREA.
Location: Bar
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNAT FLOATING IN THE BOTTOM OF TWO BOTTLES CONTAINING WHISKEY LOCATED IN THE BAR.DISCARD CONTAMINATED ALCOHOL.
Location: Bar
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DICER STORED WITH FOOD DEBRIS ON BLADES ON COOK LINE.ENSURE EQUIPMENT HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.
Location: Cook line
- 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.
Comments: TWO TRASH CANS STORED IN FRONT OF HAND SINK LOCATED ON COOK LINE.STORE NOTHING IN FRONT OF HAND SINK. KEEP PATH WAY CLEAR AT ALL TIMES.
Location: Cook line
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SCOOP HANDLE LYING DOWN IN COLE SLAW LOCATED IN COOLER DRAWERS ON COOK LINE.STORE HANDLE ABOVE PRODUCT OR IN A SEPARATE CONTAINER.
Location: Cook line
|
08/19/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY LOCATED IN THE BAR AREA. ELIMINATE BREEDING GROUNDS FOR GNATS.TRAPS SET BY PEST CONTROL COMPANY TO ELIMINATE GNATS. WATER POOLS LOCATED BEHIND DISH MACHINE AND IN CREVICES OF TILE CREATING POSSIBLE BREEDING SITES.REPAIR LEAKS IF NECESSARY. KEEP FLOORS AND SURFACES DRY, ESPECIALLY OVER NIGHT. TREAT DRAINS, IF NECESSARY WITH AN AGENT CAPABLE OF KILLING LARVA. NO STICKY SURFACES OR BUILD UP NOTED IN ENTIRE BAR AREA.
Location: Bar
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNAT FLOATING IN THE BOTTOM OF TWO BOTTLES CONTAINING WHISKEY LOCATED IN THE BAR.DISCARD CONTAMINATED ALCOHOL.
Location: Bar
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DICER STORED WITH FOOD DEBRIS ON BLADES ON COOK LINE.ENSURE EQUIPMENT HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.
Location: Cook line
- 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.
Comments: TWO TRASH CANS STORED IN FRONT OF HAND SINK LOCATED ON COOK LINE.STORE NOTHING IN FRONT OF HAND SINK. KEEP PATH WAY CLEAR AT ALL TIMES.
Location: Cook line
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SCOOP HANDLE LYING DOWN IN COLE SLAW LOCATED IN COOLER DRAWERS ON COOK LINE.STORE HANDLE ABOVE PRODUCT OR IN A SEPARATE CONTAINER.
Location: Cook line
|
08/12/2014 | Routine |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CLEANING CHEMICALS HANGING ON THE END OF THE DRAIN BOARD CONTAINING CLEAN EQUIPMENT LOCATED AT 4 BAY SINK IN THE BAR.STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM DRAIN BOARDS AND CLEAN EQUIPMENT.
Location: Bar
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEES ON COOK LINE NOT WASHING HANDS BEFORE AND IN BETWEEN GLOVE CHANGE. HANDS SHOULD BE WASHED BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. DISH MACHINE CYCLED AND NOT SANITIZE BEVERAGES GLASSES LOCATED IN THE BAR.MONITOR SANITIZER CONCENTRATION LEVELS DAILY, AT THE BEGINNING OF EACH SHIFT, TO ENSURE MACHINE SANITIZES AT THE PROPER CONCENTRATION.2. FOUR BAY SINK QUAT SANITIZING SOLUTION TOO STRONG (GREATER THAN 400 PPM) LOCATED IN THE BAR.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM ACCORDING TO MANUFACTURERS INSTRUCTIONS.RECHECK 3/21: DISH MACHINE NOT SANITIZING LOCATED IN THE BAR. MANAGER STATED MACHINE WAS FUNCTIONING PROPERLY EARLIER IN THE DAY.REPAIR MACHINE TO SANITIZE PROPERY. CONSISTENT REPEAT VIOLATION ON NUMBEROUS INSPECTIONS. UNIT MAY HAVE TO BE REPLACED IF CONTINUED VIOLATIONS PERSIST ON FUTURE INSPECTIONS.RECHECK 3/27: DISH MACHINE REPAIRED AND SANITIZING PROPERLY. MACHINE WILL BE REPLACED BY A HIGH TEMP UNIT NEXT WEEK ACCORDING TO GENERAL MANAGER.
Location: Bar
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. DISH MACHINE CYCLED AND NOT SANITIZE BEVERAGES GLASSES LOCATED IN THE BAR.MONITOR SANITIZER CONCENTRATION LEVELS DAILY, AT THE BEGINNING OF EACH SHIFT, TO ENSURE MACHINE SANITIZES AT THE PROPER CONCENTRATION.2. FOUR BAY SINK QUAT SANITIZING SOLUTION TOO STRONG (GREATER THAN 400 PPM) LOCATED IN THE BAR.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM ACCORDING TO MANUFACTURERS INSTRUCTIONS.RECHECK 3/21: DISH MACHINE NOT SANITIZING LOCATED IN THE BAR. MANAGER STATED MACHINE WAS FUNCTIONING PROPERLY EARLIER IN THE DAY.REPAIR MACHINE TO SANITIZE PROPERY. CONSISTENT REPEAT VIOLATION ON NUMBEROUS INSPECTIONS. UNIT MAY HAVE TO BE REPLACED IF CONTINUED VIOLATIONS PERSIST ON FUTURE INSPECTIONS.RECHECK 3/27: DISH MACHINE REPAIRED AND SANITIZING PROPERLY. MACHINE WILL BE REPLACED BY A HIGH TEMP UNIT NEXT WEEK ACCORDING TO GENERAL MANAGER.
Location: Bar
Equipment: 4-bay
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: FOOD EMPLOYEES WASHING HANDS WITH A WATER TEMPERATURE FLUCTUATING BETWEEN 65 TO 90 DEGREES F AT BOTH HAND SINKS. ENSURE HAND SINK WATER TEMPERATURE MAINTAINS A MINUMUM OF 100 DEGREES FOR EFFECTIVE HAND WASHING.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOXES OF FROZEN FOOD STORED ON TOP OF A CONTAINER OF FROZEN PRODUCT LOCATED INSIDE WALK IN COOLER.STORE ALL CONTAINERS OF FOOD UP OFF THE FLOOR AT LEAST SIX INCHES TO AVOID CONTAMINATION OF COUNTER TOP.
Location: Walk-in freezer
|
03/27/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CLEANING CHEMICALS HANGING ON THE END OF THE DRAIN BOARD CONTAINING CLEAN EQUIPMENT LOCATED AT 4 BAY SINK IN THE BAR.STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM DRAIN BOARDS AND CLEAN EQUIPMENT.
Location: Bar
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEES ON COOK LINE NOT WASHING HANDS BEFORE AND IN BETWEEN GLOVE CHANGE. HANDS SHOULD BE WASHED BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. DISH MACHINE CYCLED AND NOT SANITIZE BEVERAGES GLASSES LOCATED IN THE BAR.MONITOR SANITIZER CONCENTRATION LEVELS DAILY, AT THE BEGINNING OF EACH SHIFT, TO ENSURE MACHINE SANITIZES AT THE PROPER CONCENTRATION.2. FOUR BAY SINK QUAT SANITIZING SOLUTION TOO STRONG (GREATER THAN 400 PPM) LOCATED IN THE BAR.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM ACCORDING TO MANUFACTURERS INSTRUCTIONS.RECHECK 3/21: DISH MACHINE NOT SANITIZING LOCATED IN THE BAR. MANAGER STATED MACHINE WAS FUNCTIONING PROPERLY EARLIER IN THE DAY.REPAIR MACHINE TO SANITIZE PROPERY. CONSISTENT REPEAT VIOLATION ON NUMBEROUS INSPECTIONS. UNIT MAY HAVE TO BE REPLACED IF CONTINUED VIOLATIONS PERSIST ON FUTURE INSPECTIONS.
Location: Bar
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. DISH MACHINE CYCLED AND NOT SANITIZE BEVERAGES GLASSES LOCATED IN THE BAR.MONITOR SANITIZER CONCENTRATION LEVELS DAILY, AT THE BEGINNING OF EACH SHIFT, TO ENSURE MACHINE SANITIZES AT THE PROPER CONCENTRATION.2. FOUR BAY SINK QUAT SANITIZING SOLUTION TOO STRONG (GREATER THAN 400 PPM) LOCATED IN THE BAR.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM ACCORDING TO MANUFACTURERS INSTRUCTIONS.RECHECK 3/21: DISH MACHINE NOT SANITIZING LOCATED IN THE BAR. MANAGER STATED MACHINE WAS FUNCTIONING PROPERLY EARLIER IN THE DAY.REPAIR MACHINE TO SANITIZE PROPERY. CONSISTENT REPEAT VIOLATION ON NUMBEROUS INSPECTIONS. UNIT MAY HAVE TO BE REPLACED IF CONTINUED VIOLATIONS PERSIST ON FUTURE INSPECTIONS.
Location: Bar
Equipment: 4-bay
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: FOOD EMPLOYEES WASHING HANDS WITH A WATER TEMPERATURE FLUCTUATING BETWEEN 65 TO 90 DEGREES F AT BOTH HAND SINKS. ENSURE HAND SINK WATER TEMPERATURE MAINTAINS A MINUMUM OF 100 DEGREES FOR EFFECTIVE HAND WASHING.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOXES OF FROZEN FOOD STORED ON TOP OF A CONTAINER OF FROZEN PRODUCT LOCATED INSIDE WALK IN COOLER.STORE ALL CONTAINERS OF FOOD UP OFF THE FLOOR AT LEAST SIX INCHES TO AVOID CONTAMINATION OF COUNTER TOP.
Location: Walk-in freezer
|
03/21/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CLEANING CHEMICALS HANGING ON THE END OF THE DRAIN BOARD CONTAINING CLEAN EQUIPMENT LOCATED AT 4 BAY SINK IN THE BAR.STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM DRAIN BOARDS AND CLEAN EQUIPMENT.
Location: Bar
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEES ON COOK LINE NOT WASHING HANDS BEFORE AND IN BETWEEN GLOVE CHANGE. HANDS SHOULD BE WASHED BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. DISH MACHINE CYCLED AND NOT SANITIZE BEVERAGES GLASSES LOCATED IN THE BAR.MONITOR SANITIZER CONCENTRATION LEVELS DAILY, AT THE BEGINNING OF EACH SHIFT, TO ENSURE MACHINE SANITIZES AT THE PROPER CONCENTRATION.2. FOUR BAY SINK QUAT SANITIZING SOLUTION TOO STRONG (GREATER THAN 400 PPM) LOCATED IN THE BAR.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM ACCORDING TO MANUFACTURERS INSTRUCTIONS.
Location: Bar
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. DISH MACHINE CYCLED AND NOT SANITIZE BEVERAGES GLASSES LOCATED IN THE BAR.MONITOR SANITIZER CONCENTRATION LEVELS DAILY, AT THE BEGINNING OF EACH SHIFT, TO ENSURE MACHINE SANITIZES AT THE PROPER CONCENTRATION.2. FOUR BAY SINK QUAT SANITIZING SOLUTION TOO STRONG (GREATER THAN 400 PPM) LOCATED IN THE BAR.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM ACCORDING TO MANUFACTURERS INSTRUCTIONS.
Location: Bar
Equipment: 4-bay
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: FOOD EMPLOYEES WASHING HANDS WITH A WATER TEMPERATURE FLUCTUATING BETWEEN 65 TO 90 DEGREES F AT BOTH HAND SINKS. ENSURE HAND SINK WATER TEMPERATURE MAINTAINS A MINUMUM OF 100 DEGREES FOR EFFECTIVE HAND WASHING.
Location: Kitchen
- 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: BOXES OF FROZEN FOOD STORED ON TOP OF A CONTAINER OF FROZEN PRODUCT LOCATED INSIDE WALK IN COOLER.STORE ALL CONTAINERS OF FOOD UP OFF THE FLOOR AT LEAST SIX INCHES TO AVOID CONTAMINATION OF COUNTER TOP.
Location: Walk-in freezer
|
03/13/2014 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE PORTIONING SHREDDED CHEES AT REGISTER DID NOT WASH HANDS BEFORE GLOVE USE.ENSURE EMPLOYEES WASH HANDS BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED ON SHELVING SOILED WITH RUST ON SURFACE IN SOME AREAS LOCATED INSIDE WALK IN COOLER.2. BEER GLASSES STORED ON SHELVING SOILED WITH RUST ON SURFACE IN SOME AREAS LOCATED IN BAR COOLER.3, SMALL COOLER CONTAINING RANCH/BLUE CHEESE DRESSINGS SOILED ON THE INTERIOR.
Location: Walk-in cooler
Equipment: Wire shelving
- 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: RACK OF CLEAN AND SANITIZED BEVERAGE CUPS STORED BELOW HAND SINK LOCATED IN THE BAR.STORE RACK AWAY FROM HANDSINK.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR DRAIN BELOW SODA MACHINE SOILED WITH BUILD UP. CLEAN DRAIN THOROUGHLY.NOTEl DISCONTINUE STORING CUP TO CATCH WATER IN DRAIN TO PREVENT ATTRACTION AND BREEDING OF INSECTS.
Location: Dining room
- 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 MISSING INSIDE COOLER CONTAINING RANCH AND BLUE CHEESE DRESSING.
Location: Expo line
- 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: SODA GUN NOZZLE SOILED WITH BUILD UP LOCATED IN THE BAR.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM PIPE BELOW THREE COMPARTMENT SINK.REPAIR LEAK
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: FOOD SCOOP STORED IN A CONTAINER OF WATER MAINTAINING 75 DEGREES NEAR COLD TOP PREP COOLER.STORE UTENSIL IN AN EMPTY CONTAINER AND CLEAN EVERY FOUR HOURS.
Location: Cook line
|
10/14/2013 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE PORTIONING SHREDDED CHEES AT REGISTER DID NOT WASH HANDS BEFORE GLOVE USE.ENSURE EMPLOYEES WASH HANDS BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED ON SHELVING SOILED WITH RUST ON SURFACE IN SOME AREAS LOCATED INSIDE WALK IN COOLER.2. BEER GLASSES STORED ON SHELVING SOILED WITH RUST ON SURFACE IN SOME AREAS LOCATED IN BAR COOLER.3, SMALL COOLER CONTAINING RANCH/BLUE CHEESE DRESSINGS SOILED ON THE INTERIOR.
Location: Walk-in cooler
Equipment: Wire shelving
- 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: RACK OF CLEAN AND SANITIZED BEVERAGE CUPS STORED BELOW HAND SINK LOCATED IN THE BAR.STORE RACK AWAY FROM HANDSINK.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR DRAIN BELOW SODA MACHINE SOILED WITH BUILD UP. CLEAN DRAIN THOROUGHLY.NOTEl DISCONTINUE STORING CUP TO CATCH WATER IN DRAIN TO PREVENT ATTRACTION AND BREEDING OF INSECTS.
Location: Dining room
- 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 MISSING INSIDE COOLER CONTAINING RANCH AND BLUE CHEESE DRESSING.
Location: Expo line
- 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: SODA GUN NOZZLE SOILED WITH BUILD UP LOCATED IN THE BAR.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM PIPE BELOW THREE COMPARTMENT SINK.REPAIR LEAK
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: FOOD SCOOP STORED IN A CONTAINER OF WATER MAINTAINING 75 DEGREES NEAR COLD TOP PREP COOLER.STORE UTENSIL IN AN EMPTY CONTAINER AND CLEAN EVERY FOUR HOURS.
Location: Cook line
|
10/07/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTTLED DRESSINGS MAINTAINING ABOVE 41 DEGREES STORED IN A CONTAINER ON TOP OF ICE ON EXPO LINE.ENSURE DRESSINGS ARE SUBMERGED IN AN ICE WATER BATH TO MAINTAIN 41 DEGREES.
Location: Expo line
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE OF WINDOW CLEANER STORED IN CHEMICAL AREA NOT LABELED.LABEL ALL CLEANING PRODUCTS WITH PROPER LABELING.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. COATING ON TOP SHELF REMOVED AND FORMING RUST ON SURFACE LOCATED INSIDE WALK IN COOLER IN BACK KITCHEN AREA.2. RUST STAINS ON SHELVING INSIDE GLASS CHILLER AND BOTTLED BEVERAGE COOLERS LOCATED IN THE BAR.REPLACE OR RESURFACE RUST STAINED SHELVING. ACCORDING TO MANGER, A WORK ORDER IS IN TO HAVE ALL DAMAGED SHELVING REPLACED.3. FOOD STORED ON SOILED SHEET TRAYS AND CART LOCATED INSIDE WALK IN COOLER.CLEAN TRAYS AND CART ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Walk-in cooler
Equipment: Wire shelving
- 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: BOXES OF OPENED FOOD SERVICE GLOVES STORED BELOW TOWEL DISPENSER.INSTALL GLOVES IN AN AREA NOT EXPOSED TO SPLASH IN VICINITY OF HAND SINK.
Location: Cook line
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: SPATULAS NOT CLEANED THOROUGHLY STORED IN HOLDER ABOVE THREE COMPARTMENT SINK. DRIED FOOD RESIDUE ON FOOD CONTACT SURFACE.ENSURE UTENSILS ARE CLEANED THOROUGHLY BEFORE STORAGE.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WASH CLOTH WAS STORED IN GREEN BUCKET CONTAINING DETERGENT SOLUTION.ENSURE CLOTHS ARE STORED IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Bar
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: THREE BAY SINK BASINS SOILED WITH BUILD UP.CLEAN BASINS ON A DAILY BASIS TO PREVENT BUILD UP.
Location: Kitchen
Equipment: 3-bay
|
05/24/2013 | 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: BOTTLED DRESSINGS MAINTAINING ABOVE 41 DEGREES STORED IN A CONTAINER ON TOP OF ICE ON EXPO LINE.ENSURE DRESSINGS ARE SUBMERGED IN AN ICE WATER BATH TO MAINTAIN 41 DEGREES.
Location: Expo line
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE OF WINDOW CLEANER STORED IN CHEMICAL AREA NOT LABELED.LABEL ALL CLEANING PRODUCTS WITH PROPER LABELING.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. COATING ON TOP SHELF REMOVED AND FORMING RUST ON SURFACE LOCATED INSIDE WALK IN COOLER IN BACK KITCHEN AREA.2. RUST STAINS ON SHELVING INSIDE GLASS CHILLER AND BOTTLED BEVERAGE COOLERS LOCATED IN THE BAR.REPLACE OR RESURFACE RUST STAINED SHELVING. ACCORDING TO MANGER, A WORK ORDER IS IN TO HAVE ALL DAMAGED SHELVING REPLACED.3. FOOD STORED ON SOILED SHEET TRAYS AND CART LOCATED INSIDE WALK IN COOLER.CLEAN TRAYS AND CART ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Walk-in cooler
Equipment: Wire shelving
- 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: BOXES OF OPENED FOOD SERVICE GLOVES STORED BELOW TOWEL DISPENSER.INSTALL GLOVES IN AN AREA NOT EXPOSED TO SPLASH IN VICINITY OF HAND SINK.
Location: Cook line
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: SPATULAS NOT CLEANED THOROUGHLY STORED IN HOLDER ABOVE THREE COMPARTMENT SINK. DRIED FOOD RESIDUE ON FOOD CONTACT SURFACE.ENSURE UTENSILS ARE CLEANED THOROUGHLY BEFORE STORAGE.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WASH CLOTH WAS STORED IN GREEN BUCKET CONTAINING DETERGENT SOLUTION.ENSURE CLOTHS ARE STORED IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Bar
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: THREE BAY SINK BASINS SOILED WITH BUILD UP.CLEAN BASINS ON A DAILY BASIS TO PREVENT BUILD UP.
Location: Kitchen
Equipment: 3-bay
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05/17/2013 | Routine |
- 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 AT EXPO WINDOW ON COOK LINE WITHOUT WEARING A HAIR RESTRAINT.
- 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: FLOOR AND DRAIN SOILED WITH BUILD UP LOCATED UNDER SERVICE SINKS NEAR DISH MACHINE LOCATED IN THE BAR. CLEAN THOROUGHLY.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF SHELVING CHIPPED LOCATED IN GLASS CHILLER AND BOTTLED BEVERAGE COOLERS. REPLACE OR RESURFACE SHELVING.
Location: Bar
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING CONTAINING BOTTLED BEER SOILED WITH BUILD UP LOCATED IN KEG WALK IN COOLER. CLEAN AND SANITIZE SHELVING THOROUGHLY.2. REMOVE BUILD UP ON SURFACE OF THREE COMPARTMENT SINK.
Location: Bar
Equipment: Keg cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING CONTAINING BOTTLED BEER SOILED WITH BUILD UP LOCATED IN KEG WALK IN COOLER. CLEAN AND SANITIZE SHELVING THOROUGHLY.2. REMOVE BUILD UP ON SURFACE OF THREE COMPARTMENT SINK.
Location: Kitchen
Equipment: 3-bay
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA GUN HOLSTER DRAINS SOILED WITH BUILD UP LOCATED IN THE BAR. CLEAN AND SANITIZE THOROUGHLY2. ICE DISPENSER SOILED WITH MOLD BUILD UP LOCATED ON SODA MACHINE IN HALLWAY LEADING TO THE BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA GUN HOLSTER DRAINS SOILED WITH BUILD UP LOCATED IN THE BAR. CLEAN AND SANITIZE THOROUGHLY2. ICE DISPENSER SOILED WITH MOLD BUILD UP LOCATED ON SODA MACHINE IN HALLWAY LEADING TO THE BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Dining room
Equipment: Soda machine
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01/17/2013 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEES ON COOK LINE NOT WASHING HANDS IN BETWEEN GLOVE CHANGE. ENSURE HANDS ARE WASHED BEFORE APPLYING AND IN BETWEEN GLOVE CHANGE.
- 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 DRANK FROM A BOTTLED BEVERAGE IN PREP AREA. ENSURE ALL DRINKS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
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: FLOOR DRAINS SOILED WITH BUILD UP AND AREA UNDER/BEHIND DISH MACHINE LOCATED IN THE BAR. CLEAN THOROUGHLY.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BUILD UP ON SURFACES OF THREE AND ONE COMPARTMENT SINKS. CLEAN THOROUGHLY.2. REMOVE BUILD UP ON FAUCET FIXTURES AT HAND SINK IN PREP AREA.3. SIDE WALLS AND BOTTOM OF GLASS CHILLER SOILED ON INTERIOR LOCATED IN THE BAR. CLEAN THOROUGLY.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: EXTERIOR UTENSIL HOLDER SOILED WITH DRIED FOOD RESIDUE MOUNTED ON THE WALL NEAR THREE COMPARTMENT SINK. CLEAN THOROUGHLY.
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: NO CHLORINE TEST STRIPS AVAILABLE TO MEASURE SANITIZER CONCENTRATION IN DISH MACHINE LOCATED IN THE BAR AREA. PROVIDE CHLORINE PH TEST STRIPS.
Location: Kitchen
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09/21/2012 | 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: WALK IN COOLER HOLDING FOOD AT 47 DEGREES F. REPAIR/ADJUST TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLES CONTAINING ORANGE OASIS DEGREASER HANGING ON SHELF NEXT TO CLEAN AND SANITIZED PLATES. STORE CLEANING PRODUCTS IN A SEPARATE AREA AWAY FROM CLEAN EQUIPMENT.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION TOO STRONG IN BUCKET LOCATED IN THE BAR. MAINTAIN SOLUTION AT 200 PPM QUAT.
Location: Bar
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: SMALL GAP PRESENT BETWEEN FILTERS ON HOOD SYSTEM. SEAL GAPRECHECK; A WORK ORDER IS IN PROGRESS TO PROVIDE REPAIR.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TOWEL WRAPPED AROUND SPRAYER ARM TO CONTAIN LEAK. REPAIR LEAKRECHECK; A WORK ORDER IS IN PROGRESS TO PROVIDE REPAIR.
Location: Three bay area
- 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 CHLORINE TEST STRIPS TO VERIFY SANITIZING SOLUTION IN DISH MACHINE LOCATED IN THE BAR.RECHECK: TEST STRIPS ARE ON ORDER.
Location: Kitchen
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05/22/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: WALK IN COOLER HOLDING FOOD AT 47 DEGREES F. REPAIR/ADJUST TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLES CONTAINING ORANGE OASIS DEGREASER HANGING ON SHELF NEXT TO CLEAN AND SANITIZED PLATES. STORE CLEANING PRODUCTS IN A SEPARATE AREA AWAY FROM CLEAN EQUIPMENT.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION TOO STRONG IN BUCKET LOCATED IN THE BAR. MAINTAIN SOLUTION AT 200 PPM QUAT.
Location: Bar
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: SMALL GAP PRESENT BETWEEN FILTERS ON HOOD SYSTEM. SEAL GAP
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TOWEL WRAPPED AROUND SPRAYER ARM TO CONTAIN LEAK. REPAIR LEAK
Location: Three bay area
- 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 CHLORINE TEST STRIPS TO VERIFY SANITIZING SOLUTION IN DISH MACHINE LOCATED IN THE BAR.
Location: Kitchen
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05/15/2012 | Routine |
- 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: BLUE CHEESE AND RANCH DRESSING HOLDING AT 41 DEGREES ON EXPO LINE. MAINTAIN DRESSINGS AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES OR LOWER.
Location: Expo line
- 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: GNAT OBSERVED INSIDE A BOTTLE OF APPLE RUM. PARTICLES OF RUBBER STOPPER ON THE INTERIOR OF A BOTTLE OF WILD TURKERY AND WHISKEY. DISCARD.
Location: Bar
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNWRAPPED PLASTIC SPOONS STORED WITH HANDLES AND LIP CONTACT SURFACE IN DIFFERENT DIRECTIONS. STORE UTENSILS PROPERLY TO PROTECT LIP CONTACT SURFACE FROM CONATMINATION.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF SHELF CHIPPED AND SOILED WITH RUST CONTAINING INVERTED GLASSES LOCATED IN THE BARF. REPLACE SHELF.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN TOWEL DISPENSER LOCATED AT HAND SINK IN KITCHEN AREA.
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01/23/2012 | Routine |
| No violation noted during this evaluation. | 12/09/2011 | Pre-Licensing |
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