- Physical structure maintenance (corrected)
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: IN PROGRESS:REPAIR ALL CEILING/ROOF LEAKS AT INTERIOR OR ESTABLISHMENT AND AT MENS RESTROOM WHERE NEEDED.MANAGEMENT STATED THAT ROOF REPAIR ON IN PROGRESS AND AWAITING QUOTE BIDS.
- 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 DRINKS STORED AT BAR--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE A LID AND CONTAIN A STRAW.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REFRIGERATION/FREEZER UNITS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Keg cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REFRIGERATION/FREEZER UNITS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Cooler/freezer combo
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REFRIGERATION/FREEZER UNITS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: ----------------- Coolers ----------------
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Restroom
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT MOP SINK.
Location: Chemical room
Equipment: Mop 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 FOR CHLORINE EXCEEDING 100 PPM AT BAR LOCATION; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DO NOT STORE CLEAN GLASSWARE/UTENSILS ON LINEN TOWELS; STORE ON SOUND, SMOOTH AND EASILY CLEANABLE SURFACES OR LINERS..DO NOT USE TOWELS FOR LINERS.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED ESTABLISHMENT FLOORS WHERE NEEDED. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED ESTABLISHMENT FLOORS WHERE NEEDED. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED ESTABLISHMENT FLOORS WHERE NEEDED. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
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: PROVIDE AT BAR REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT BAR 4-BAY SINK FAUCET HEADS WHEN WATER IS TURNED ON.
Location: Bar
Equipment: 4-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
Equipment: 4-bay
|
07/17/2014 | Recheck |
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: IN PROGRESS:REPAIR ALL CEILING/ROOF LEAKS AT INTERIOR OR ESTABLISHMENT AND AT MENS RESTROOM WHERE NEEDED.MANAGEMENT STATED THAT ROOF REPAIR ON IN PROGRESS AND AWAITING QUOTE BIDS.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINKS STORED AT BAR--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE A LID AND CONTAIN A STRAW.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REFRIGERATION/FREEZER UNITS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Keg cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REFRIGERATION/FREEZER UNITS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Cooler/freezer combo
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REFRIGERATION/FREEZER UNITS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: ----------------- Coolers ----------------
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Restroom
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT MOP SINK.
Location: Chemical room
Equipment: Mop 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 FOR CHLORINE EXCEEDING 100 PPM AT BAR LOCATION; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DO NOT STORE CLEAN GLASSWARE/UTENSILS ON LINEN TOWELS; STORE ON SOUND, SMOOTH AND EASILY CLEANABLE SURFACES OR LINERS..DO NOT USE TOWELS FOR LINERS.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED ESTABLISHMENT FLOORS WHERE NEEDED. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED ESTABLISHMENT FLOORS WHERE NEEDED. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED ESTABLISHMENT FLOORS WHERE NEEDED. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
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: PROVIDE AT BAR REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT BAR 4-BAY SINK FAUCET HEADS WHEN WATER IS TURNED ON.
Location: Bar
Equipment: 4-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
Equipment: 4-bay
|
06/17/2014 | Recheck |
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: IN PROGRESS:REPAIR ALL CEILING/ROOF LEAKS AT INTERIOR OR ESTABLISHMENT AND AT MENS RESTROOM WHERE NEEDED.MANAGEMENT STATED THAT ROOF REPAIR ON IN PROGRESS AND AWAITING QUOTE BIDS.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REFRIGERATION/FREEZER UNITS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Keg cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REFRIGERATION/FREEZER UNITS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Cooler/freezer combo
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REFRIGERATION/FREEZER UNITS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: ----------------- Coolers ----------------
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Restroom
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT MOP SINK.
Location: Chemical room
Equipment: Mop sink
- 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 FOR CHLORINE EXCEEDING 100 PPM AT BAR LOCATION; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Bar
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DO NOT STORE CLEAN GLASSWARE/UTENSILS ON LINEN TOWELS; STORE ON SOUND, SMOOTH AND EASILY CLEANABLE SURFACES OR LINERS..DO NOT USE TOWELS FOR LINERS.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED ESTABLISHMENT FLOORS WHERE NEEDED. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED ESTABLISHMENT FLOORS WHERE NEEDED. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED ESTABLISHMENT FLOORS WHERE NEEDED. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
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: PROVIDE AT BAR REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT BAR 4-BAY SINK FAUCET HEADS WHEN WATER IS TURNED ON.
Location: Bar
Equipment: 4-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
Equipment: 4-bay
|
05/15/2014 | Routine |
- Warning Signs
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
Comments: PROVIDE ON BACK DOOR.
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDE ON BACK DOOR.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK BAR DOOR OPEN. RECOMMEND ESTABLISHMENT PURCHASE AND INSTALL SCREEN DOORS FOR BOTH BACK AND FRONT DOORS.
Location: Bar
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPAIR MENS RESTROOM CEILING SURFACES SO THAT CEILING IS SOUND, SMOOTH AND EASILY CLEANABLE--REMOVE WOOD AND REPAIR ANY LEAKS IF THERE ARE ANY.
Location: Mens restroom
|
05/22/2013 | Non-Illness Complaint Recheck |
- Warning Signs
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED TO OWNER BY INSPECTOR.
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK BAR DOOR OPEN. RECOMMEND ESTABLISHMENT PURCHASE AND INSTALL SCREEN DOORS FOR BOTH BACK AND FRONT DOORS.
Location: Bar
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPAIR MENS RESTROOM CEILING SURFACES SO THAT CEILING IS SOUND, SMOOTH AND EASILY CLEANABLE--REMOVE WOOD AND REPAIR ANY LEAKS IF THERE ARE ANY.
Location: Mens restroom
|
04/22/2013 | Non-Illness Complaint |
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: THE DUMPSTER LIDS ARE OPEN. PLEASE KEEP LIDS CLOSED AT ALL TIMES.
Location: Dumpster area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE IS A WET WIPING CLOTH STORED ON THE COUNTER BEHIND THE BAR. PLEASE STORE ALL WET WIPING CLOTHES IN A SANATIZER SOLUTION.
Location: Bar
- 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: THE FOLLOWING UNITS DO NOT HAVE A THERMOMETER:(1) THE BEER COOLER WITH MILK IN IT.(2) THE COOLER FREEZER COMBO WITH PIZZAS IN IT.
Location: Bar
Equipment: Cooler/freezer combo
- 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: THE FOLLOWING UNITS DO NOT HAVE A THERMOMETER:(1) THE BEER COOLER WITH MILK IN IT.(2) THE COOLER FREEZER COMBO WITH PIZZAS IN IT.
Location: Bar
Equipment: Cooler drawers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FAN AND LOUVERS ON THE EAST WALL IN THE SEATING AREA IS SOILED. PLEASE CLEAN AND SANATIZE.
Location: Dining room
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE WOMEN'S REWTROOM DOES NOT PROVIDE A COVERED TRASH CAN. PLEASE PROVIDE A TRASH CAN WITH A LID.
Location: Womens restroom
|
03/27/2013 | Routine |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COUNTER-TOPS AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR, KITCHEN, AND BACK ROOM COOLERS AND FREEZERS.-CLEAN ALL BAR, KITCHEN, AND BACK LIQUOR STORAGE ROOM EQUIPEMENT/SHELVING, ETC. (DUSTY & SOILED).
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COUNTER-TOPS AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR, KITCHEN, AND BACK ROOM COOLERS AND FREEZERS.-CLEAN ALL BAR, KITCHEN, AND BACK LIQUOR STORAGE ROOM EQUIPEMENT/SHELVING, ETC. (DUSTY & SOILED).
Location: Bar
Equipment: Keg cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COUNTER-TOPS AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR, KITCHEN, AND BACK ROOM COOLERS AND FREEZERS.-CLEAN ALL BAR, KITCHEN, AND BACK LIQUOR STORAGE ROOM EQUIPEMENT/SHELVING, ETC. (DUSTY & SOILED).
Location: Bar
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COUNTER-TOPS AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR, KITCHEN, AND BACK ROOM COOLERS AND FREEZERS.-CLEAN ALL BAR, KITCHEN, AND BACK LIQUOR STORAGE ROOM EQUIPEMENT/SHELVING, ETC. (DUSTY & SOILED).
Location: Back room
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COUNTER-TOPS AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR, KITCHEN, AND BACK ROOM COOLERS AND FREEZERS.-CLEAN ALL BAR, KITCHEN, AND BACK LIQUOR STORAGE ROOM EQUIPEMENT/SHELVING, ETC. (DUSTY & SOILED).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COUNTER-TOPS AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR, KITCHEN, AND BACK ROOM COOLERS AND FREEZERS.-CLEAN ALL BAR, KITCHEN, AND BACK LIQUOR STORAGE ROOM EQUIPEMENT/SHELVING, ETC. (DUSTY & SOILED).
Location: Bar
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COUNTER-TOPS AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR, KITCHEN, AND BACK ROOM COOLERS AND FREEZERS.-CLEAN ALL BAR, KITCHEN, AND BACK LIQUOR STORAGE ROOM EQUIPEMENT/SHELVING, ETC. (DUSTY & SOILED).
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COUNTER-TOPS AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR, KITCHEN, AND BACK ROOM COOLERS AND FREEZERS.-CLEAN ALL BAR, KITCHEN, AND BACK LIQUOR STORAGE ROOM EQUIPEMENT/SHELVING, ETC. (DUSTY & SOILED).
Location: Bar
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COUNTER-TOPS AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR, KITCHEN, AND BACK ROOM COOLERS AND FREEZERS.-CLEAN ALL BAR, KITCHEN, AND BACK LIQUOR STORAGE ROOM EQUIPEMENT/SHELVING, ETC. (DUSTY & SOILED).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT MOP SINK--REPAIR HOT WATER HANDLE.
Location: Chemical room
Equipment: Mop 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: NO SANITIZER PRESENT ON-SITE. PROVIDE AND MAINTAIN AT ESTABLISHMENT AT ALL TIMES.
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: NO SANITIZER PRESENT ON-SITE. PROVIDE AND MAINTAIN AT ESTABLISHMENT AT ALL TIMES.
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.
Location: Bar
- 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 ALL EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
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: KEEP ALL EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
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.
Location: Kitchen
- 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.
Location: Bar
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: SEVERAL MOUSE TRAPS SET-UP IN KITCHEN AND BAR. CONTACT PROFESSIONAL PEST CONTROL PROVIDER FOR ESTABLISHMENT TO BE INSPECTED AND SERVICED ROUTINELY. PROVIDE DOCUMENTATION ON RECHECK INSPECTION.
Location: Bar
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: SEVERAL MOUSE TRAPS SET-UP IN KITCHEN AND BAR. CONTACT PROFESSIONAL PEST CONTROL PROVIDER FOR ESTABLISHMENT TO BE INSPECTED AND SERVICED ROUTINELY. PROVIDE DOCUMENTATION ON RECHECK INSPECTION.
Location: Kitchen
- 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: DO NOT STORE BAR GLASSWARE UNDER LINEN TOWELS AT BAR; USE EASILY CLEANABLE SURFACES ONLY SUCH AS CLEAN DRAIN BOARDS OR BAR MATS.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE AND RESURFACE BAR AND BACK LIQUOR STORAGE ROOM FLOORS. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE AND RESURFACE BAR AND BACK LIQUOR STORAGE ROOM FLOORS. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Back room
- 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 CLEANING AND SANITIZING OF BAR, KITCHEN, AND BACK STORAGE ROOM FLOORS.
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 CLEANING AND SANITIZING OF BAR, KITCHEN, AND BACK STORAGE ROOM FLOORS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR, KITCHEN, AND BACK STORAGE ROOM FLOORS.
Location: Back 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS IN ALL COOLERS AND FREEZERS WHERE MISSING AT ESTABLISHMENT BAR AND KITCHEN AND BACK STORAGE ROOM.
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 IN ALL COOLERS AND FREEZERS WHERE MISSING AT ESTABLISHMENT BAR AND KITCHEN AND BACK STORAGE ROOM.
Location: Bar
- 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 IN ALL COOLERS AND FREEZERS WHERE MISSING AT ESTABLISHMENT BAR AND KITCHEN AND BACK STORAGE ROOM.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE DAMAGED RUSTED INTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Bar
Equipment: ----------------- Coolers ----------------
- 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND ORGANIZE CHEMICAL STORAGE ROOM/MOP SINK ROOM.-CLEAN AND ORGANIZE KITCHEN AND BACK LIQUOR STORAGE ROOM.
Location: Chemical room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND ORGANIZE CHEMICAL STORAGE ROOM/MOP SINK ROOM.-CLEAN AND ORGANIZE KITCHEN AND BACK LIQUOR STORAGE ROOM.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND ORGANIZE CHEMICAL STORAGE ROOM/MOP SINK ROOM.-CLEAN AND ORGANIZE KITCHEN AND BACK LIQUOR STORAGE ROOM.
Location: Back room
- 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 INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS, ICE MACHINES, AND SODA GUNS/HOLDER ROUTINELY.
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 INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS, ICE MACHINES, AND SODA GUNS/HOLDER ROUTINELY.
Location: Bar
Equipment: Ice bin
- 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 INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS, ICE MACHINES, AND SODA GUNS/HOLDER ROUTINELY.
Location: Bar
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: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE NEEDED.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: ENSURE THAT RESTROOM DOORS ARE SELF-CLOSING WITH SELF-CLOSURE DEVICES.
Location: Restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE OR QUAT DEPENDING ON WHICH TYPE OF SANITIZER ESTABLISHMENT CHOOSES TO USE.
Location: Bar
Equipment: 4-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE OR QUAT DEPENDING ON WHICH TYPE OF SANITIZER ESTABLISHMENT CHOOSES TO USE.
Location: Kitchen
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03/23/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COUNTER-TOPS AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR, KITCHEN, AND BACK ROOM COOLERS AND FREEZERS.-CLEAN ALL BAR, KITCHEN, AND BACK LIQUOR STORAGE ROOM EQUIPEMENT/SHELVING, ETC. (DUSTY & SOILED).
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COUNTER-TOPS AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR, KITCHEN, AND BACK ROOM COOLERS AND FREEZERS.-CLEAN ALL BAR, KITCHEN, AND BACK LIQUOR STORAGE ROOM EQUIPEMENT/SHELVING, ETC. (DUSTY & SOILED).
Location: Bar
Equipment: Keg cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COUNTER-TOPS AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR, KITCHEN, AND BACK ROOM COOLERS AND FREEZERS.-CLEAN ALL BAR, KITCHEN, AND BACK LIQUOR STORAGE ROOM EQUIPEMENT/SHELVING, ETC. (DUSTY & SOILED).
Location: Bar
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COUNTER-TOPS AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR, KITCHEN, AND BACK ROOM COOLERS AND FREEZERS.-CLEAN ALL BAR, KITCHEN, AND BACK LIQUOR STORAGE ROOM EQUIPEMENT/SHELVING, ETC. (DUSTY & SOILED).
Location: Back room
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COUNTER-TOPS AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR, KITCHEN, AND BACK ROOM COOLERS AND FREEZERS.-CLEAN ALL BAR, KITCHEN, AND BACK LIQUOR STORAGE ROOM EQUIPEMENT/SHELVING, ETC. (DUSTY & SOILED).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COUNTER-TOPS AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR, KITCHEN, AND BACK ROOM COOLERS AND FREEZERS.-CLEAN ALL BAR, KITCHEN, AND BACK LIQUOR STORAGE ROOM EQUIPEMENT/SHELVING, ETC. (DUSTY & SOILED).
Location: Bar
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COUNTER-TOPS AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR, KITCHEN, AND BACK ROOM COOLERS AND FREEZERS.-CLEAN ALL BAR, KITCHEN, AND BACK LIQUOR STORAGE ROOM EQUIPEMENT/SHELVING, ETC. (DUSTY & SOILED).
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COUNTER-TOPS AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR, KITCHEN, AND BACK ROOM COOLERS AND FREEZERS.-CLEAN ALL BAR, KITCHEN, AND BACK LIQUOR STORAGE ROOM EQUIPEMENT/SHELVING, ETC. (DUSTY & SOILED).
Location: Bar
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COUNTER-TOPS AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR, KITCHEN, AND BACK ROOM COOLERS AND FREEZERS.-CLEAN ALL BAR, KITCHEN, AND BACK LIQUOR STORAGE ROOM EQUIPEMENT/SHELVING, ETC. (DUSTY & SOILED).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT MOP SINK--REPAIR HOT WATER HANDLE.
Location: Chemical room
Equipment: Mop sink
- 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 SANITIZER PRESENT ON-SITE. PROVIDE AND MAINTAIN AT ESTABLISHMENT AT ALL TIMES.
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: NO SANITIZER PRESENT ON-SITE. PROVIDE AND MAINTAIN AT ESTABLISHMENT AT ALL TIMES.
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.
Location: Bar
- 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 ALL EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
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: KEEP ALL EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
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.
Location: Kitchen
- 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.
Location: Bar
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: SEVERAL MOUSE TRAPS SET-UP IN KITCHEN AND BAR. CONTACT PROFESSIONAL PEST CONTROL PROVIDER FOR ESTABLISHMENT TO BE INSPECTED AND SERVICED ROUTINELY. PROVIDE DOCUMENTATION ON RECHECK INSPECTION.
Location: Bar
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: SEVERAL MOUSE TRAPS SET-UP IN KITCHEN AND BAR. CONTACT PROFESSIONAL PEST CONTROL PROVIDER FOR ESTABLISHMENT TO BE INSPECTED AND SERVICED ROUTINELY. PROVIDE DOCUMENTATION ON RECHECK INSPECTION.
Location: Kitchen
- 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: DO NOT STORE BAR GLASSWARE UNDER LINEN TOWELS AT BAR; USE EASILY CLEANABLE SURFACES ONLY SUCH AS CLEAN DRAIN BOARDS OR BAR MATS.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE AND RESURFACE BAR AND BACK LIQUOR STORAGE ROOM FLOORS. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE AND RESURFACE BAR AND BACK LIQUOR STORAGE ROOM FLOORS. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Back room
- 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 CLEANING AND SANITIZING OF BAR, KITCHEN, AND BACK STORAGE ROOM FLOORS.
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 CLEANING AND SANITIZING OF BAR, KITCHEN, AND BACK STORAGE ROOM FLOORS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR, KITCHEN, AND BACK STORAGE ROOM FLOORS.
Location: Back 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS IN ALL COOLERS AND FREEZERS WHERE MISSING AT ESTABLISHMENT BAR AND KITCHEN AND BACK STORAGE ROOM.
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 IN ALL COOLERS AND FREEZERS WHERE MISSING AT ESTABLISHMENT BAR AND KITCHEN AND BACK STORAGE ROOM.
Location: Bar
- 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 IN ALL COOLERS AND FREEZERS WHERE MISSING AT ESTABLISHMENT BAR AND KITCHEN AND BACK STORAGE ROOM.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE DAMAGED RUSTED INTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Bar
Equipment: ----------------- Coolers ----------------
- 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND ORGANIZE CHEMICAL STORAGE ROOM/MOP SINK ROOM.-CLEAN AND ORGANIZE KITCHEN AND BACK LIQUOR STORAGE ROOM.
Location: Chemical room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND ORGANIZE CHEMICAL STORAGE ROOM/MOP SINK ROOM.-CLEAN AND ORGANIZE KITCHEN AND BACK LIQUOR STORAGE ROOM.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND ORGANIZE CHEMICAL STORAGE ROOM/MOP SINK ROOM.-CLEAN AND ORGANIZE KITCHEN AND BACK LIQUOR STORAGE ROOM.
Location: Back room
- 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 INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS, ICE MACHINES, AND SODA GUNS/HOLDER ROUTINELY.
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 INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS, ICE MACHINES, AND SODA GUNS/HOLDER ROUTINELY.
Location: Bar
Equipment: Ice bin
- 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 INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS, ICE MACHINES, AND SODA GUNS/HOLDER ROUTINELY.
Location: Bar
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: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE NEEDED.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: ENSURE THAT RESTROOM DOORS ARE SELF-CLOSING WITH SELF-CLOSURE DEVICES.
Location: Restroom
- 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 OR QUAT DEPENDING ON WHICH TYPE OF SANITIZER ESTABLISHMENT CHOOSES TO USE.
Location: Bar
Equipment: 4-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE OR QUAT DEPENDING ON WHICH TYPE OF SANITIZER ESTABLISHMENT CHOOSES TO USE.
Location: Kitchen
|
03/07/2012 | Routine |
Restaurant representatives - add corrected or new information about BULLSEYE LOUNGE, 3420 W WASHINGTON ST, Indianapolis, IN »