Big Daddy's Bar & Grill, 2536 S MERIDIAN ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Big Daddy's Bar & Grill
Type: Restaurant
Address: 2536 S MERIDIAN ST, Indianapolis, IN 46225
County: Marion
License #: 203883
Smoking: Smoke Free
Total inspections: 18
Last inspection: 05/05/2014
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Inspection findings

Inspection Date

Type
  • Warning Signs (corrected)
    Warning signs not posted at each door.
    Correction: Provide and post warning signs on each entrance to facility.
  • Smoking distance signage (corrected)
    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.
  • 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: SLICE CHESSE AND POTENTIALLY HAZARDOUS SAUCES/SALAD DRESSINGS STORED OUT AT ROOM TEMPERATURE.MAINTAIN AT 41 F OR BELOW AT REFRIGERATED TEMPERATURES OR ON PROPER ICE BATH.
    Location: Kitchen
  • 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.
    Location: Kitchen
  • 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
  • Medicines storage and labeling (corrected)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: EMPLOYEE PERSONAL IBUPROFEN STORED ON KITCHEN SHELVING--REMOVE.
    Location: Kitchen
  • 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: SERVERAL LIVE ANTS PRESENT AT FRONT BEVERAGE SERVERS STATION FLOORS; CLEAN AND SANITIZE THIS AREA DAILY.WHO IS YOUR PEST CONTROL PROVIDER???
    Location: Kitchen (front)
  • 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: SERVERAL LIVE ANTS PRESENT AT FRONT BEVERAGE SERVERS STATION FLOORS; CLEAN AND SANITIZE THIS AREA DAILY.WHO IS YOUR PEST CONTROL PROVIDER???
    Location: Expo line
  • 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY UNDER 50 PPM); REPAIR TO ENSURE THAT DISHMACHINE IS MAINTAINING AND SANITIZING AT 50 - 100 PPM FOR CHLORINE.*KITCHEN CURRENLY HAS 3-BAY SINK. MANAGEMENT WAS NOTIFIED TO ENSURE THAT DISHES ARE BEING MANUALLY WASHED AT KITCHEN 3-BAY SINK WITH PROPER WASH/RINSE/SANITIZE METHOD UNTIL KITCHEN DISHMACHINE IS REPAIRED**CORRECTIVE ACTION* MANAGEMENT CONTACT PROFESSIONAL SERVICE PROVIDER TO SERVICE DISHMACHINE ON-SITE DURING INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: ENSURE CONSISTENT AND ACCURATE DATE-MARKING. ALSO REMOVE OLD DATE-MARKINGS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER SHELVING.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: Mini-fridge
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) SANITIZER AT BAR 4-BAY SINK EXCEEDING 400 PPM FOR QUAT; ADJUST AND MAINTAIN QUAT SANITIZER AT 200 PPM--CORRECTED.2) NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--COS.
    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: 1) SANITIZER AT BAR 4-BAY SINK EXCEEDING 400 PPM FOR QUAT; ADJUST AND MAINTAIN QUAT SANITIZER AT 200 PPM--CORRECTED.2) NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--COS.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    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: STORE PACKAGED CRACKERS IN FOOD GRADE (EX. NSF APPROVED) STORAGE CONTAINERS; DISCONTINUE CONTAINERS THAT CRACKERS ARE STORED IN CURRENTLY AND KEEP FOOD STORAGE CONTAINERS CLEAN.
    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: 1) EMPLOYEE PERSONAL JACKETS STORED ON KITCHEN DRY FOOD STORAGE CAN RACK--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) PERSONAL EMPLOYEE CELL PHONES STORED ON KITCHEN CUTTING BOARDS--REMOVE AND DISCONTINUE THIS BEHAVIOR.
    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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN WALK-IN-COOLER.
    Location: Walk-in cooler
  • Dumpster lids open (corrected)
    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
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Restroom
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR LOOSE FLOOR TILE AND DRAIN AT BAR FLOORS; REPAIR TO ENSURE ALL BAR FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS (ICE BUILD-UP).3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT KITCHEN EXPO-LINE/BEVERAGE SERVERS AREA FLOORS (LIVE ANTS PRESENT).PROVIDE PEST CONTROL REPORTS ON THE RECHECK INSPECTION--CORRECTED.
    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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS (ICE BUILD-UP).3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT KITCHEN EXPO-LINE/BEVERAGE SERVERS AREA FLOORS (LIVE ANTS PRESENT).PROVIDE PEST CONTROL REPORTS ON THE RECHECK INSPECTION--CORRECTED.
    Location: Walk-in freezer
  • 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS (ICE BUILD-UP).3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT KITCHEN EXPO-LINE/BEVERAGE SERVERS AREA FLOORS (LIVE ANTS PRESENT).PROVIDE PEST CONTROL REPORTS ON THE RECHECK INSPECTION--CORRECTED.
    Location: Kitchen (front)
  • 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS (ICE BUILD-UP).3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT KITCHEN EXPO-LINE/BEVERAGE SERVERS AREA FLOORS (LIVE ANTS PRESENT).PROVIDE PEST CONTROL REPORTS ON THE RECHECK INSPECTION--CORRECTED.
    Location: Expo line
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: LARGE CONTAINER OF GREEN BEANS STORED ON KITCHEN PREP TABLE SEALED TIGHTLY WITH LID AT 125 F; BREAK DOWN IN SHALLOW SMALLER CONTAINERS AND COOL PROPERLY.*ENSURE ICE BATH IS SET-UP PROPERLY WITH ENOUGH ICE TO ENSURE THAT ALL FOOD IS BEING COOLED TO 41 F OR BELOW*
    Location: Kitchen
    Equipment: Prep table
  • 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
    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: Kitchen
    Equipment: Walk in freezer
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.
    Location: Kitchen
    Equipment: Prep sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.
    Location: Restroom
  • 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: 1) REPAIR KITCHEN COLD-TOP COOLER AT KITCHEN WHERE INTERIOR OF UNIT IS POOLING (EX. WHERE DICED TOMATOES ARE STORED).2) REPAIR ALL LEAKS AND HEAVY BUILD-UP OF ICE AT KITCHEN WALK-IN-FREEZER; REPAIR TO ENSURE ELIMINATION OF ALL ICE BUILD-UP AND THAT WALK-IN-FREEZER DOOR CLOSES COMPLETELY.
    Location: Kitchen
    Equipment: Cold top
  • 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: 1) REPAIR KITCHEN COLD-TOP COOLER AT KITCHEN WHERE INTERIOR OF UNIT IS POOLING (EX. WHERE DICED TOMATOES ARE STORED).2) REPAIR ALL LEAKS AND HEAVY BUILD-UP OF ICE AT KITCHEN WALK-IN-FREEZER; REPAIR TO ENSURE ELIMINATION OF ALL ICE BUILD-UP AND THAT WALK-IN-FREEZER DOOR CLOSES COMPLETELY.
    Location: Kitchen
    Equipment: Walk in freezer
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER--COS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER--COS.
    Location: Kitchen (back)
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER--COS.
    Location: Dry storage
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER--COS.
    Location: Walk-in cooler
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER--COS.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER BEVERAGE TUBE LINES (EX. MOLD BUILD-UP)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED WALK-IN-COOLER FANGUARDS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING AND INTERIOR CABINET SURFACES/SHELVING/DOORS, ETC.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER BEVERAGE TUBE LINES (EX. MOLD BUILD-UP)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED WALK-IN-COOLER FANGUARDS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING AND INTERIOR CABINET SURFACES/SHELVING/DOORS, ETC.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER BEVERAGE TUBE LINES (EX. MOLD BUILD-UP)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED WALK-IN-COOLER FANGUARDS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING AND INTERIOR CABINET SURFACES/SHELVING/DOORS, ETC.
    Location: Kitchen
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • 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 QUAT.
    Location: Kitchen
    Equipment: Dishmachine
  • 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 QUAT.
    Location: Kitchen
    Equipment: 3-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 QUAT.
    Location: Bar
    Equipment: 4-bay
 05/05/2014Recheck
  • Warning Signs (corrected)
    Warning signs not posted at each door.
    Correction: Provide and post warning signs on each entrance to facility.
  • Smoking distance signage (corrected)
    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.
  • 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: SLICE CHESSE AND POTENTIALLY HAZARDOUS SAUCES/SALAD DRESSINGS STORED OUT AT ROOM TEMPERATURE.MAINTAIN AT 41 F OR BELOW AT REFRIGERATED TEMPERATURES OR ON PROPER ICE BATH.
    Location: Kitchen
  • Medicines storage and labeling (corrected)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: EMPLOYEE PERSONAL IBUPROFEN STORED ON KITCHEN SHELVING--REMOVE.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL LIVE ANTS PRESENT AT FRONT BEVERAGE SERVERS STATION FLOORS; CLEAN AND SANITIZE THIS AREA DAILY.WHO IS YOUR PEST CONTROL PROVIDER???
    Location: Kitchen (front)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL LIVE ANTS PRESENT AT FRONT BEVERAGE SERVERS STATION FLOORS; CLEAN AND SANITIZE THIS AREA DAILY.WHO IS YOUR PEST CONTROL PROVIDER???
    Location: Expo line
  • 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY UNDER 50 PPM); REPAIR TO ENSURE THAT DISHMACHINE IS MAINTAINING AND SANITIZING AT 50 - 100 PPM FOR CHLORINE.*KITCHEN CURRENLY HAS 3-BAY SINK. MANAGEMENT WAS NOTIFIED TO ENSURE THAT DISHES ARE BEING MANUALLY WASHED AT KITCHEN 3-BAY SINK WITH PROPER WASH/RINSE/SANITIZE METHOD UNTIL KITCHEN DISHMACHINE IS REPAIRED**CORRECTIVE ACTION* MANAGEMENT CONTACT PROFESSIONAL SERVICE PROVIDER TO SERVICE DISHMACHINE ON-SITE DURING INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: ENSURE CONSISTENT AND ACCURATE DATE-MARKING. ALSO REMOVE OLD DATE-MARKINGS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER SHELVING.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: Mini-fridge
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) SANITIZER AT BAR 4-BAY SINK EXCEEDING 400 PPM FOR QUAT; ADJUST AND MAINTAIN QUAT SANITIZER AT 200 PPM--CORRECTED.2) NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--COS.
    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: 1) SANITIZER AT BAR 4-BAY SINK EXCEEDING 400 PPM FOR QUAT; ADJUST AND MAINTAIN QUAT SANITIZER AT 200 PPM--CORRECTED.2) NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--COS.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    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: STORE PACKAGED CRACKERS IN FOOD GRADE (EX. NSF APPROVED) STORAGE CONTAINERS; DISCONTINUE CONTAINERS THAT CRACKERS ARE STORED IN CURRENTLY AND KEEP FOOD STORAGE CONTAINERS CLEAN.
    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: 1) EMPLOYEE PERSONAL JACKETS STORED ON KITCHEN DRY FOOD STORAGE CAN RACK--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) PERSONAL EMPLOYEE CELL PHONES STORED ON KITCHEN CUTTING BOARDS--REMOVE AND DISCONTINUE THIS BEHAVIOR.
    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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN WALK-IN-COOLER.
    Location: Walk-in cooler
  • Dumpster lids open (corrected)
    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
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR LOOSE FLOOR TILE AND DRAIN AT BAR FLOORS; REPAIR TO ENSURE ALL BAR FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS (ICE BUILD-UP).3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT KITCHEN EXPO-LINE/BEVERAGE SERVERS AREA FLOORS (LIVE ANTS PRESENT).PROVIDE PEST CONTROL REPORTS ON THE RECHECK INSPECTION.
    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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS (ICE BUILD-UP).3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT KITCHEN EXPO-LINE/BEVERAGE SERVERS AREA FLOORS (LIVE ANTS PRESENT).PROVIDE PEST CONTROL REPORTS ON THE RECHECK INSPECTION.
    Location: Walk-in freezer
  • 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS (ICE BUILD-UP).3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT KITCHEN EXPO-LINE/BEVERAGE SERVERS AREA FLOORS (LIVE ANTS PRESENT).PROVIDE PEST CONTROL REPORTS ON THE RECHECK INSPECTION.
    Location: Kitchen (front)
  • 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS (ICE BUILD-UP).3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT KITCHEN EXPO-LINE/BEVERAGE SERVERS AREA FLOORS (LIVE ANTS PRESENT).PROVIDE PEST CONTROL REPORTS ON THE RECHECK INSPECTION.
    Location: Expo line
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: LARGE CONTAINER OF GREEN BEANS STORED ON KITCHEN PREP TABLE SEALED TIGHTLY WITH LID AT 125 F; BREAK DOWN IN SHALLOW SMALLER CONTAINERS AND COOL PROPERLY.*ENSURE ICE BATH IS SET-UP PROPERLY WITH ENOUGH ICE TO ENSURE THAT ALL FOOD IS BEING COOLED TO 41 F OR BELOW*
    Location: Kitchen
    Equipment: Prep table
  • 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
    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: Kitchen
    Equipment: Walk in freezer
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.
    Location: Kitchen
    Equipment: Prep sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.
    Location: Restroom
  • 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: 1) REPAIR KITCHEN COLD-TOP COOLER AT KITCHEN WHERE INTERIOR OF UNIT IS POOLING (EX. WHERE DICED TOMATOES ARE STORED).2) REPAIR ALL LEAKS AND HEAVY BUILD-UP OF ICE AT KITCHEN WALK-IN-FREEZER; REPAIR TO ENSURE ELIMINATION OF ALL ICE BUILD-UP AND THAT WALK-IN-FREEZER DOOR CLOSES COMPLETELY.
    Location: Kitchen
    Equipment: Cold top
  • 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: 1) REPAIR KITCHEN COLD-TOP COOLER AT KITCHEN WHERE INTERIOR OF UNIT IS POOLING (EX. WHERE DICED TOMATOES ARE STORED).2) REPAIR ALL LEAKS AND HEAVY BUILD-UP OF ICE AT KITCHEN WALK-IN-FREEZER; REPAIR TO ENSURE ELIMINATION OF ALL ICE BUILD-UP AND THAT WALK-IN-FREEZER DOOR CLOSES COMPLETELY.
    Location: Kitchen
    Equipment: Walk in freezer
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Kitchen (back)
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Dry storage
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in cooler
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER BEVERAGE TUBE LINES (EX. MOLD BUILD-UP)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED WALK-IN-COOLER FANGUARDS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING AND INTERIOR CABINET SURFACES/SHELVING/DOORS, ETC.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER BEVERAGE TUBE LINES (EX. MOLD BUILD-UP)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED WALK-IN-COOLER FANGUARDS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING AND INTERIOR CABINET SURFACES/SHELVING/DOORS, ETC.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER BEVERAGE TUBE LINES (EX. MOLD BUILD-UP)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED WALK-IN-COOLER FANGUARDS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING AND INTERIOR CABINET SURFACES/SHELVING/DOORS, ETC.
    Location: Kitchen
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • 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 QUAT.
    Location: Kitchen
    Equipment: Dishmachine
  • 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 QUAT.
    Location: Kitchen
    Equipment: 3-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 QUAT.
    Location: Bar
    Equipment: 4-bay
 04/14/2014Recheck
  • Warning Signs (corrected)
    Warning signs not posted at each door.
    Correction: Provide and post warning signs on each entrance to facility.
  • Smoking distance signage (corrected)
    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.
  • 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: SLICE CHESSE AND POTENTIALLY HAZARDOUS SAUCES/SALAD DRESSINGS STORED OUT AT ROOM TEMPERATURE.MAINTAIN AT 41 F OR BELOW AT REFRIGERATED TEMPERATURES OR ON PROPER ICE BATH.
    Location: Kitchen
  • Medicines storage and labeling (corrected)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: EMPLOYEE PERSONAL IBUPROFEN STORED ON KITCHEN SHELVING--REMOVE.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL LIVE ANTS PRESENT AT FRONT BEVERAGE SERVERS STATION FLOORS; CLEAN AND SANITIZE THIS AREA DAILY.WHO IS YOUR PEST CONTROL PROVIDER???
    Location: Kitchen (front)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL LIVE ANTS PRESENT AT FRONT BEVERAGE SERVERS STATION FLOORS; CLEAN AND SANITIZE THIS AREA DAILY.WHO IS YOUR PEST CONTROL PROVIDER???
    Location: Expo line
  • 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY UNDER 50 PPM); REPAIR TO ENSURE THAT DISHMACHINE IS MAINTAINING AND SANITIZING AT 50 - 100 PPM FOR CHLORINE.*KITCHEN CURRENLY HAS 3-BAY SINK. MANAGEMENT WAS NOTIFIED TO ENSURE THAT DISHES ARE BEING MANUALLY WASHED AT KITCHEN 3-BAY SINK WITH PROPER WASH/RINSE/SANITIZE METHOD UNTIL KITCHEN DISHMACHINE IS REPAIRED**CORRECTIVE ACTION* MANAGEMENT CONTACT PROFESSIONAL SERVICE PROVIDER TO SERVICE DISHMACHINE ON-SITE DURING INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: ENSURE CONSISTENT AND ACCURATE DATE-MARKING. ALSO REMOVE OLD DATE-MARKINGS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER SHELVING.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: Mini-fridge
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) SANITIZER AT BAR 4-BAY SINK EXCEEDING 400 PPM FOR QUAT; ADJUST AND MAINTAIN QUAT SANITIZER AT 200 PPM--CORRECTED.2) NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--COS.
    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: 1) SANITIZER AT BAR 4-BAY SINK EXCEEDING 400 PPM FOR QUAT; ADJUST AND MAINTAIN QUAT SANITIZER AT 200 PPM--CORRECTED.2) NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--COS.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    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: STORE PACKAGED CRACKERS IN FOOD GRADE (EX. NSF APPROVED) STORAGE CONTAINERS; DISCONTINUE CONTAINERS THAT CRACKERS ARE STORED IN CURRENTLY AND KEEP FOOD STORAGE CONTAINERS CLEAN.
    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: 1) EMPLOYEE PERSONAL JACKETS STORED ON KITCHEN DRY FOOD STORAGE CAN RACK--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) PERSONAL EMPLOYEE CELL PHONES STORED ON KITCHEN CUTTING BOARDS--REMOVE AND DISCONTINUE THIS BEHAVIOR.
    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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN WALK-IN-COOLER.
    Location: Walk-in cooler
  • Dumpster lids open (corrected)
    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
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR LOOSE FLOOR TILE AND DRAIN AT BAR FLOORS; REPAIR TO ENSURE ALL BAR FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS (ICE BUILD-UP).3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT KITCHEN EXPO-LINE/BEVERAGE SERVERS AREA FLOORS (LIVE ANTS PRESENT).PROVIDE PEST CONTROL REPORTS ON THE RECHECK INSPECTION.
    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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS (ICE BUILD-UP).3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT KITCHEN EXPO-LINE/BEVERAGE SERVERS AREA FLOORS (LIVE ANTS PRESENT).PROVIDE PEST CONTROL REPORTS ON THE RECHECK INSPECTION.
    Location: Walk-in freezer
  • 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS (ICE BUILD-UP).3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT KITCHEN EXPO-LINE/BEVERAGE SERVERS AREA FLOORS (LIVE ANTS PRESENT).PROVIDE PEST CONTROL REPORTS ON THE RECHECK INSPECTION.
    Location: Kitchen (front)
  • 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS (ICE BUILD-UP).3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT KITCHEN EXPO-LINE/BEVERAGE SERVERS AREA FLOORS (LIVE ANTS PRESENT).PROVIDE PEST CONTROL REPORTS ON THE RECHECK INSPECTION.
    Location: Expo line
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: LARGE CONTAINER OF GREEN BEANS STORED ON KITCHEN PREP TABLE SEALED TIGHTLY WITH LID AT 125 F; BREAK DOWN IN SHALLOW SMALLER CONTAINERS AND COOL PROPERLY.*ENSURE ICE BATH IS SET-UP PROPERLY WITH ENOUGH ICE TO ENSURE THAT ALL FOOD IS BEING COOLED TO 41 F OR BELOW*
    Location: Kitchen
    Equipment: Prep table
  • 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
    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: Kitchen
    Equipment: Walk in freezer
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.
    Location: Kitchen
    Equipment: Prep sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.
    Location: Restroom
  • 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: 1) REPAIR KITCHEN COLD-TOP COOLER AT KITCHEN WHERE INTERIOR OF UNIT IS POOLING (EX. WHERE DICED TOMATOES ARE STORED).2) REPAIR ALL LEAKS AND HEAVY BUILD-UP OF ICE AT KITCHEN WALK-IN-FREEZER; REPAIR TO ENSURE ELIMINATION OF ALL ICE BUILD-UP AND THAT WALK-IN-FREEZER DOOR CLOSES COMPLETELY.
    Location: Kitchen
    Equipment: Cold top
  • 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: 1) REPAIR KITCHEN COLD-TOP COOLER AT KITCHEN WHERE INTERIOR OF UNIT IS POOLING (EX. WHERE DICED TOMATOES ARE STORED).2) REPAIR ALL LEAKS AND HEAVY BUILD-UP OF ICE AT KITCHEN WALK-IN-FREEZER; REPAIR TO ENSURE ELIMINATION OF ALL ICE BUILD-UP AND THAT WALK-IN-FREEZER DOOR CLOSES COMPLETELY.
    Location: Kitchen
    Equipment: Walk in freezer
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Kitchen (back)
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Dry storage
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in cooler
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER BEVERAGE TUBE LINES (EX. MOLD BUILD-UP)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED WALK-IN-COOLER FANGUARDS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING AND INTERIOR CABINET SURFACES/SHELVING/DOORS, ETC.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER BEVERAGE TUBE LINES (EX. MOLD BUILD-UP)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED WALK-IN-COOLER FANGUARDS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING AND INTERIOR CABINET SURFACES/SHELVING/DOORS, ETC.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER BEVERAGE TUBE LINES (EX. MOLD BUILD-UP)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED WALK-IN-COOLER FANGUARDS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING AND INTERIOR CABINET SURFACES/SHELVING/DOORS, ETC.
    Location: Kitchen
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • 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 QUAT.
    Location: Kitchen
    Equipment: Dishmachine
  • 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 QUAT.
    Location: Kitchen
    Equipment: 3-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 QUAT.
    Location: Bar
    Equipment: 4-bay
 04/07/2014Recheck
  • 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: SLICE CHESSE AND POTENTIALLY HAZARDOUS SAUCES/SALAD DRESSINGSSTORED OUT AT ROOM TEMPERATURE.MAINTAIN AT 41 F OR BELOW AT REFRIGERATED TEMPERATURES OR ONPROPER ICE BATH.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0PPM); REPAIR TO ENSURE THAT DISHMACHINE IS MAINTAINING AND SANITIZINGAT 50 - 100 PPM FOR CHLORINE.*KITCHEN CURRENLY HAS 3-BAY SINK. MANAGEMENT WAS NOTIFIED TOENSURE THAT DISHES ARE BEING MANUALLY WASHED AT KITCHEN 3-BAY SINKWITH PROPER WASH/RINSE/SANITIZE METHOD UNTIL KITCHEN DISHMACHINEIS REPAIRED*
    Location: Kitchen
    Equipment: Dishmachine
  • 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; MAINTAIN AT ALL TIMES DURING OPERATION HOURS.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: LARGE CONTAINER OF GREEN BEANS STORED ON KITCHEN PREP TABLESEALED TIGHTLY WITH LID AT 125 F; BREAK DOWN IN SHALLOW SMALLERCONTAINERS AND COOL PROPERLY.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 04/07/2014Illness 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.
  • 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: SLICE CHESSE AND POTENTIALLY HAZARDOUS SAUCES/SALAD DRESSINGS STORED OUT AT ROOM TEMPERATURE.MAINTAIN AT 41 F OR BELOW AT REFRIGERATED TEMPERATURES OR ON PROPER ICE BATH.
    Location: Kitchen
  • Medicines storage and labeling (corrected)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: EMPLOYEE PERSONAL IBUPROFEN STORED ON KITCHEN SHELVING--REMOVE.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL LIVE ANTS PRESENT AT FRONT BEVERAGE SERVERS STATION FLOORS; CLEAN AND SANITIZE THIS AREA DAILY.WHO IS YOUR PEST CONTROL PROVIDER???
    Location: Kitchen (front)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL LIVE ANTS PRESENT AT FRONT BEVERAGE SERVERS STATION FLOORS; CLEAN AND SANITIZE THIS AREA DAILY.WHO IS YOUR PEST CONTROL PROVIDER???
    Location: Expo line
  • 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY UNDER 50 PPM); REPAIR TO ENSURE THAT DISHMACHINE IS MAINTAINING AND SANITIZING AT 50 - 100 PPM FOR CHLORINE.*KITCHEN CURRENLY HAS 3-BAY SINK. MANAGEMENT WAS NOTIFIED TO ENSURE THAT DISHES ARE BEING MANUALLY WASHED AT KITCHEN 3-BAY SINK WITH PROPER WASH/RINSE/SANITIZE METHOD UNTIL KITCHEN DISHMACHINE IS REPAIRED**CORRECTIVE ACTION* MANAGEMENT CONTACT PROFESSIONAL SERVICE PROVIDER TO SERVICE DISHMACHINE ON-SITE DURING INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: ENSURE CONSISTENT AND ACCURATE DATE-MARKING. ALSO REMOVE OLD DATE-MARKINGS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN MINI COOLER (INTERIOR AND EXTERIOR) AND WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN MINI COOLER (INTERIOR AND EXTERIOR) AND WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN MINI COOLER (INTERIOR AND EXTERIOR) AND WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN MINI COOLER (INTERIOR AND EXTERIOR) AND WALK-IN-COOLER SHELVING.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN MINI COOLER (INTERIOR AND EXTERIOR) AND WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN MINI COOLER (INTERIOR AND EXTERIOR) AND WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: Mini-fridge
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) SANITIZER AT BAR 4-BAY SINK EXCEEDING 400 PPM FOR QUAT; ADJUST AND MAINTAIN QUAT SANITIZER AT 200 PPM--CORRECTED.2) NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--COS.
    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: 1) SANITIZER AT BAR 4-BAY SINK EXCEEDING 400 PPM FOR QUAT; ADJUST AND MAINTAIN QUAT SANITIZER AT 200 PPM--CORRECTED.2) NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--COS.
    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: STORE PACKAGED CRACKERS IN FOOD GRADE (EX. NSF APPROVED) STORAGE CONTAINERS; DISCONTINUE CONTAINERS THAT CRACKERS ARE STORED IN CURRENTLY AND KEEP FOOD STORAGE CONTAINERS CLEAN.
    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: 1) EMPLOYEE PERSONAL JACKETS STORED ON KITCHEN DRY FOOD STORAGE CAN RACK--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) PERSONAL EMPLOYEE CELL PHONES STORED ON KITCHEN CUTTING BOARDS--REMOVE AND DISCONTINUE THIS BEHAVIOR.
    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 SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN WALK-IN-COOLER.
    Location: Walk-in cooler
  • 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
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR LOOSE FLOOR TILE AND DRAIN AT BAR FLOORS; REPAIR TO ENSURE ALL BAR FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS (ICE BUILD-UP).3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT KITCHEN EXPO-LINE/BEVERAGE SERVERS AREA FLOORS (LIVE ANTS PRESENT)--COS.
    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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS (ICE BUILD-UP).3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT KITCHEN EXPO-LINE/BEVERAGE SERVERS AREA FLOORS (LIVE ANTS PRESENT)--COS.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS (ICE BUILD-UP).3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT KITCHEN EXPO-LINE/BEVERAGE SERVERS AREA FLOORS (LIVE ANTS PRESENT)--COS.
    Location: Kitchen (front)
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS (ICE BUILD-UP).3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT KITCHEN EXPO-LINE/BEVERAGE SERVERS AREA FLOORS (LIVE ANTS PRESENT)--COS.
    Location: Expo line
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: LARGE CONTAINER OF GREEN BEANS STORED ON KITCHEN PREP TABLE SEALED TIGHTLY WITH LID AT 125 F; BREAK DOWN IN SHALLOW SMALLER CONTAINERS AND COOL PROPERLY.*ENSURE ICE BATH IS SET-UP PROPERLY WITH ENOUGH ICE TO ENSURE THAT ALL FOOD IS BEING COOLED TO 41 F OR BELOW*
    Location: Kitchen
    Equipment: Prep table
  • 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: Kitchen
    Equipment: Walk in freezer
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.4) PROVIDE PROPER VENT COVER FOR MECHANICAL VENTILATION AT WOMENS RESTROOM WHERE MISSING.
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.4) PROVIDE PROPER VENT COVER FOR MECHANICAL VENTILATION AT WOMENS RESTROOM WHERE MISSING.
    Location: Kitchen
    Equipment: Prep sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.4) PROVIDE PROPER VENT COVER FOR MECHANICAL VENTILATION AT WOMENS RESTROOM WHERE MISSING.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.4) PROVIDE PROPER VENT COVER FOR MECHANICAL VENTILATION AT WOMENS RESTROOM WHERE MISSING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.4) PROVIDE PROPER VENT COVER FOR MECHANICAL VENTILATION AT WOMENS RESTROOM WHERE MISSING.
    Location: Restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER--CORRECTED.4) PROVIDE PROPER VENT COVER FOR MECHANICAL VENTILATION AT WOMENS RESTROOM WHERE MISSING.
    Location: Womens restroom
  • 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: 1) REPAIR KITCHEN COLD-TOP COOLER AT KITCHEN WHERE INTERIOR OF UNIT IS POOLING (EX. WHERE DICED TOMATOES ARE STORED).2) REPAIR ALL LEAKS AND HEAVY BUILD-UP OF ICE AT KITCHEN WALK-IN-FREEZER; REPAIR TO ENSURE ELIMINATION OF ALL ICE BUILD-UP AND THAT WALK-IN-FREEZER DOOR CLOSES COMPLETELY.
    Location: Kitchen
    Equipment: Cold top
  • 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: 1) REPAIR KITCHEN COLD-TOP COOLER AT KITCHEN WHERE INTERIOR OF UNIT IS POOLING (EX. WHERE DICED TOMATOES ARE STORED).2) REPAIR ALL LEAKS AND HEAVY BUILD-UP OF ICE AT KITCHEN WALK-IN-FREEZER; REPAIR TO ENSURE ELIMINATION OF ALL ICE BUILD-UP AND THAT WALK-IN-FREEZER DOOR CLOSES COMPLETELY.
    Location: Kitchen
    Equipment: Walk in freezer
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Kitchen (back)
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Dry storage
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in cooler
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS--CORRECTED.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS--CORRECTED.3) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER BEVERAGE TUBE LINES (EX. MOLD BUILD-UP)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED WALK-IN-COOLER FANGUARDS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING AND INTERIOR CABINET SURFACES/SHELVING/DOORS, ETC.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER BEVERAGE TUBE LINES (EX. MOLD BUILD-UP)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED WALK-IN-COOLER FANGUARDS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING AND INTERIOR CABINET SURFACES/SHELVING/DOORS, ETC.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER BEVERAGE TUBE LINES (EX. MOLD BUILD-UP)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED WALK-IN-COOLER FANGUARDS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING AND INTERIOR CABINET SURFACES/SHELVING/DOORS, ETC.
    Location: Kitchen
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • 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 QUAT AND CHLORINE.
    Location: Kitchen
    Equipment: Dishmachine
  • 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 QUAT AND 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 QUAT AND CHLORINE.
    Location: Kitchen
    Equipment: 4-bay
 03/31/2014Recheck
  • 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: SLICE CHESSE AND POTENTIALLY HAZARDOUS SAUCES/SALAD DRESSINGSSTORED OUT AT ROOM TEMPERATURE.MAINTAIN AT 41 F OR BELOW AT REFRIGERATED TEMPERATURES OR ONPROPER ICE BATH.
    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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0PPM); REPAIR TO ENSURE THAT DISHMACHINE IS MAINTAINING AND SANITIZINGAT 50 - 100 PPM FOR CHLORINE.*KITCHEN CURRENLY HAS 3-BAY SINK. MANAGEMENT WAS NOTIFIED TOENSURE THAT DISHES ARE BEING MANUALLY WASHED AT KITCHEN 3-BAY SINKWITH PROPER WASH/RINSE/SANITIZE METHOD UNTIL KITCHEN DISHMACHINEIS REPAIRED*
    Location: Kitchen
    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: NO-IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN AT ALL TIMES DURING OPERATION HOURS.
    Location: Kitchen
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: LARGE CONTAINER OF GREEN BEANS STORED ON KITCHEN PREP TABLESEALED TIGHTLY WITH LID AT 125 F; BREAK DOWN IN SHALLOW SMALLERCONTAINERS AND COOL PROPERLY.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 03/31/2014Illness Complaint Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: SLICE CHESSE AND POTENTIALLY HAZARDOUS SAUCES/SALAD DRESSINGS STORED OUT AT ROOM TEMPERATURE.MAINTAIN AT 41 F OR BELOW AT REFRIGERATED TEMPERATURES OR ON PROPER ICE BATH.
    Location: Kitchen
  • Medicines storage and labeling
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: EMPLOYEE PERSONAL IBUPROFEN STORED ON KITCHEN SHELVING--REMOVE.
    Location: Kitchen
  • 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0 PPM); REPAIR TO ENSURE THAT DISHMACHINE IS MAINTAINING AND SANITIZING AT 50 - 100 PPM FOR CHLORINE.*KITCHEN CURRENLY HAS 3-BAY SINK. MANAGEMENT WAS NOTIFIED TO ENSURE THAT DISHES ARE BEING MANUALLY WASHED AT KITCHEN 3-BAY SINK WITH PROPER WASH/RINSE/SANITIZE METHOD UNTIL KITCHEN DISHMACHINE IS REPAIRED**CORRECTIVE ACTION* MANAGEMENT CONTACT PROFESSIONAL SERVICE PROVIDER TO SERVICE DISHMACHINE ON-SITE DURING INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: ENSURE CONSISTENT AND ACCURATE DATE-MARKING. ALSO REMOVE OLD DATE-MARKINGS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN COOLERS (ALSO WALK-IN-COOLERS) AND FREEZERS (DEFROST) (INTERIOR AND EXTERIOR SURFACES); INCLUDING DOOR GASKETS AND SHELVING.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN COOLERS (ALSO WALK-IN-COOLERS) AND FREEZERS (DEFROST) (INTERIOR AND EXTERIOR SURFACES); INCLUDING DOOR GASKETS AND SHELVING.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN COOLERS (ALSO WALK-IN-COOLERS) AND FREEZERS (DEFROST) (INTERIOR AND EXTERIOR SURFACES); INCLUDING DOOR GASKETS AND SHELVING.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN COOLERS (ALSO WALK-IN-COOLERS) AND FREEZERS (DEFROST) (INTERIOR AND EXTERIOR SURFACES); INCLUDING DOOR GASKETS AND SHELVING.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN COOLERS (ALSO WALK-IN-COOLERS) AND FREEZERS (DEFROST) (INTERIOR AND EXTERIOR SURFACES); INCLUDING DOOR GASKETS AND SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) SANITIZER AT BAR 4-BAY SINK EXCEEDING 400 PPM FOR QUAT; ADJUST AND MAINTAIN QUAT SANITIZER AT 200 PPM.2) NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
    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: 1) SANITIZER AT BAR 4-BAY SINK EXCEEDING 400 PPM FOR QUAT; ADJUST AND MAINTAIN QUAT SANITIZER AT 200 PPM.2) NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS 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: STORE PACKAGED CRACKERS IN FOOD GRADE (EX. NSF APPROVED) STORAGE CONTAINERS; DISCONTINUE CONTAINERS THAT CRACKERS ARE STORED IN CURRENTLY AND KEEP FOOD STORAGE CONTAINERS CLEAN.
    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: 1) EMPLOYEE PERSONAL JACKETS STORED ON KITCHEN DRY FOOD STORAGE CAN RACK--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) PERSONAL EMPLOYEE CELL PHONES STORED ON KITCHEN CUTTING BOARDS--REMOVE AND DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Mops and brooms
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN WALK-IN-COOLER.
    Location: Walk-in cooler
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Restroom
  • 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 BAR FLOORS.
    Location: Bar
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: LARGE CONTAINER OF GREEN BEANS STORED ON KITCHEN PREP TABLE SEALED TIGHTLY WITH LID AT 125 F; BREAK DOWN IN SHALLOW SMALLER CONTAINERS AND COOL PROPERLY.
    Location: Kitchen
    Equipment: Prep table
  • 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 ---------------
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER.4) PROVIDE PROPER VENT COVER FOR MECHANICAL VENTILATION AT WOMENS RESTROOM WHERE MISSING.
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER.4) PROVIDE PROPER VENT COVER FOR MECHANICAL VENTILATION AT WOMENS RESTROOM WHERE MISSING.
    Location: Kitchen
    Equipment: Prep sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER.4) PROVIDE PROPER VENT COVER FOR MECHANICAL VENTILATION AT WOMENS RESTROOM WHERE MISSING.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER.4) PROVIDE PROPER VENT COVER FOR MECHANICAL VENTILATION AT WOMENS RESTROOM WHERE MISSING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER.4) PROVIDE PROPER VENT COVER FOR MECHANICAL VENTILATION AT WOMENS RESTROOM WHERE MISSING.
    Location: Restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED; INCLUDING WALK-IN-COOLERS.2) PURCHASE PROPER KITCHEN PREP SINKS AND KITCHEN 3-BAY SINK STOPPERS.3) REPAIR HANDICAP RESTROOM PAPER TOWEL DISPENSER.4) PROVIDE PROPER VENT COVER FOR MECHANICAL VENTILATION AT WOMENS RESTROOM WHERE MISSING.
    Location: Womens restroom
  • 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: 1) REPAIR KITCHEN COLD-TOP COOLER AT KITCHEN WHERE INTERIOR OF UNIT IS POOLING (EX. WHERE DICED TOMATOES ARE STORED).2) REPAIR ALL LEAKS AND HEAVY BUILD-UP OF ICE AT KITCHEN WALK-IN-FREEZER; REPAIR TO ENSURE ELIMINATION OF ALL ICE BUILD-UP AND THAT WALK-IN-FREEZER DOOR CLOSES COMPLETELY.
    Location: Kitchen
    Equipment: Cold top
  • 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: 1) REPAIR KITCHEN COLD-TOP COOLER AT KITCHEN WHERE INTERIOR OF UNIT IS POOLING (EX. WHERE DICED TOMATOES ARE STORED).2) REPAIR ALL LEAKS AND HEAVY BUILD-UP OF ICE AT KITCHEN WALK-IN-FREEZER; REPAIR TO ENSURE ELIMINATION OF ALL ICE BUILD-UP AND THAT WALK-IN-FREEZER DOOR CLOSES COMPLETELY.
    Location: Kitchen
    Equipment: Walk in freezer
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS.
    Location: Kitchen
    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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS.
    Location: Kitchen (back)
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS.
    Location: Dry storage
  • 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: 1) KEEP FOODS COVERED PROPERLY AT KITCHEN COOLERS WHERE UNCOVERED; INCLUDING WALK-IN-COOLERS.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN DRY STORAGE FOOD STORAGE AND WALK-IN-COOLERS.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER BEVERAGE TUBE LINES (EX. MOLD BUILD-UP).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED WALK-IN-COOLER FANGUARDS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING AND INTERIOR CABINET SURFACES/SHELVING/DOORS, ETC.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER BEVERAGE TUBE LINES (EX. MOLD BUILD-UP).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED WALK-IN-COOLER FANGUARDS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING AND INTERIOR CABINET SURFACES/SHELVING/DOORS, ETC.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER BEVERAGE TUBE LINES (EX. MOLD BUILD-UP).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED WALK-IN-COOLER FANGUARDS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING AND INTERIOR CABINET SURFACES/SHELVING/DOORS, ETC.
    Location: Kitchen
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • 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
    Equipment: Dishmachine
 03/24/2014Routine
  • 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: SLICE CHESSE AND POTENTIALLY HAZARDOUS SAUCES/SALAD DRESSINGSSTORED OUT AT ROOM TEMPERATURE.MAINTAIN AT 41 F OR BELOW AT REFRIGERATED TEMPERATURES OR ONPROPER ICE BATH.
    Location: Kitchen
  • 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0PPM); REPAIR TO ENSURE THAT DISHMACHINE IS MAINTAINING AND SANITIZINGAT 50 - 100 PPM FOR CHLORINE.*KITCHEN CURRENLY HAS 3-BAY SINK. MANAGEMENT WAS NOTIFIED TOENSURE THAT DISHES ARE BEING MANUALLY WASHED AT KITCHEN 3-BAY SINKWITH PROPER WASH/RINSE/SANITIZE METHOD UNTIL KITCHEN DISHMACHINEIS REPAIRED*
    Location: Kitchen
    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: NO-IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN AT ALL TIMES DURING OPERATION HOURS.
    Location: Kitchen
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: LARGE CONTAINER OF GREEN BEANS STORED ON KITCHEN PREP TABLESEALED TIGHTLY WITH LID AT 125 F; BREAK DOWN IN SHALLOW SMALLERCONTAINERS AND COOL PROPERLY.
    Location: Kitchen
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 03/24/2014Illness Complaint
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: POTENTIALLY HAZARDOS SAUCES/DRESSINGS ETC. STORED OUT AT ROOM TEMPERATURE ON COOK-LINE PREP TABLE; MAINTAIN ON PROPER ICE BATH OR KEEP UNDER REFRIGERATION OF 41 F OR BELOW.
    Location: Cook line
    Equipment: Cold top
  • 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: POTENTIALLY HAZARDOS SAUCES/DRESSINGS ETC. STORED OUT AT ROOM TEMPERATURE ON COOK-LINE PREP TABLE; MAINTAIN ON PROPER ICE BATH OR KEEP UNDER REFRIGERATION OF 41 F OR BELOW.
    Location: Kitchen
    Equipment: Reach in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: POTENTIALLY HAZARDOS SAUCES/DRESSINGS ETC. STORED OUT AT ROOM TEMPERATURE ON COOK-LINE PREP TABLE; MAINTAIN ON PROPER ICE BATH OR KEEP UNDER REFRIGERATION OF 41 F OR BELOW.
    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: LABEL CHEMICAL SPRAY BOTTLES AND FOOD BOTTLES THAT ARE NOT LABELED AT KITCHEN COOK-LINE AND DISHMACHINE AREA LOCATIONS.
    Location: Dish machine area
  • 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: LABEL CHEMICAL SPRAY BOTTLES AND FOOD BOTTLES THAT ARE NOT LABELED AT KITCHEN COOK-LINE AND DISHMACHINE AREA LOCATIONS.
    Location: Cook line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Cook line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Dish machine area
  • 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: ENSURE ALL EMPLOYEES ARE WASHING HANDS PRIOR TO PUTTING ON GLOVES.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW SHELL EGGS STORED HIGH ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER.CONTAINER OF RAW FISH (YELLOW) STORED NEXT TO READY-TO-EAT TORTILLAS AT WALK-IN-COOLER.***STORE ALL RAW FOODS BELOW OR AWAY FROM READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: CONTINUE TO WORK ON:ENSURE CONSISTENT AND ACCURATE DATE-MARKING AT KITCHEN REACH-IN-COOLERS AND WALK-IN-COOLER (EX. COOKED PASTA STORED AT COOK-LINE COLD-TOP COOLER NOT DATED. FOOD HANDLER STATED PASTA WAS COOKED ON 8/21/13). (REMOVE OLD DATES FROM FOOD CONTAINERS)
    Location: Cook line
    Equipment: Cold top
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: CONTINUE TO WORK ON:ENSURE CONSISTENT AND ACCURATE DATE-MARKING AT KITCHEN REACH-IN-COOLERS AND WALK-IN-COOLER (EX. COOKED PASTA STORED AT COOK-LINE COLD-TOP COOLER NOT DATED. FOOD HANDLER STATED PASTA WAS COOKED ON 8/21/13). (REMOVE OLD DATES FROM FOOD CONTAINERS)
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN CHEESE WARMER MACHINES--CORRECTED.-SOILED KITCHEN REACH-IN-COOLER INTERIOR SURFACES.-SOILED/MOLDED BEER LINES AT WALK-IN-BEER COOLER--CORRECTED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN CHEESE WARMER MACHINES--CORRECTED.-SOILED KITCHEN REACH-IN-COOLER INTERIOR SURFACES.-SOILED/MOLDED BEER LINES AT WALK-IN-BEER COOLER--CORRECTED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN CHEESE WARMER MACHINES--CORRECTED.-SOILED KITCHEN REACH-IN-COOLER INTERIOR SURFACES.-SOILED/MOLDED BEER LINES AT WALK-IN-BEER COOLER--CORRECTED.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: FOOD HANDLER OBSERVED WIPING DOWN COOK-LINE EQUIPMENT AND CUTTING BOARD WITH DRY LINEN TOWEL WITH NOT IN-PLACE SANITIZER BUCKET SET-UP--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • 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: FOOD HANDLER OBSERVED WIPING DOWN COOK-LINE EQUIPMENT AND CUTTING BOARD WITH DRY LINEN TOWEL WITH NOT IN-PLACE SANITIZER BUCKET SET-UP--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • 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: FOOD HANDLER OBSERVED WIPING DOWN COOK-LINE EQUIPMENT AND CUTTING BOARD WITH DRY LINEN TOWEL WITH NOT IN-PLACE SANITIZER BUCKET SET-UP--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Can opener
  • 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 START OF INSPECTION ON COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER AT 0 PPM FOR QUAT WHEN TESTED (QUAT CHEMICAL DISPENSER CONTAINER IS EMPTY); MAINTAIN AT 200 PPM FOR QUAT.IN-PLACE SANITIZER WATER TEMPERATURE EXCEEDING 75 F; MAINTAIN WATER TEMPERATURE AT 75 F OR BELOW (COOL/LUKEWARM WATER).
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT START OF INSPECTION ON COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER AT 0 PPM FOR QUAT WHEN TESTED (QUAT CHEMICAL DISPENSER CONTAINER IS EMPTY); MAINTAIN AT 200 PPM FOR QUAT.IN-PLACE SANITIZER WATER TEMPERATURE EXCEEDING 75 F; MAINTAIN WATER TEMPERATURE AT 75 F OR BELOW (COOL/LUKEWARM WATER).
    Location: Cook line
  • 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 START OF INSPECTION ON COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER AT 0 PPM FOR QUAT WHEN TESTED (QUAT CHEMICAL DISPENSER CONTAINER IS EMPTY); MAINTAIN AT 200 PPM FOR QUAT.IN-PLACE SANITIZER WATER TEMPERATURE EXCEEDING 75 F; MAINTAIN WATER TEMPERATURE AT 75 F OR BELOW (COOL/LUKEWARM WATER).
    Location: Kitchen
    Equipment: 3-bay
  • 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: EMPLOYEE PERSONAL ITEMS SUCH AS KEYS AND CELL PHONE STORED ON COOKLINE PREP AREAS (PIZZA PREP TABLE) WHILE FOOD HANDLER IS PREPARING FOOD--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PURSE STORED ON TOP OF BAR REACH-IN-COOLER AND PERSONAL EMPLOYEE FOOD (EX. BLUEBERRY YOGURT) STORED AT INTERIOR OF BAR REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • 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: EMPLOYEE PERSONAL ITEMS SUCH AS KEYS AND CELL PHONE STORED ON COOKLINE PREP AREAS (PIZZA PREP TABLE) WHILE FOOD HANDLER IS PREPARING FOOD--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PURSE STORED ON TOP OF BAR REACH-IN-COOLER AND PERSONAL EMPLOYEE FOOD (EX. BLUEBERRY YOGURT) STORED AT INTERIOR OF BAR REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • 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: EMPLOYEE PERSONAL ITEMS SUCH AS KEYS AND CELL PHONE STORED ON COOKLINE PREP AREAS (PIZZA PREP TABLE) WHILE FOOD HANDLER IS PREPARING FOOD--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PURSE STORED ON TOP OF BAR REACH-IN-COOLER AND PERSONAL EMPLOYEE FOOD (EX. BLUEBERRY YOGURT) STORED AT INTERIOR OF BAR REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Bar
  • 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA BOXES).
    Location: Back room
  • 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA BOXES).
    Location: Dry storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD LINING OUT OF KITCHEN COOK-LINE REACH-IN-FREEZER; ALL LINERS OR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE. REMOVE ALL ALUMINUM LINIING OUT OF KITCHEN REACH-IN-COOLER SHELVING; ALL LINERS OR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • 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: CONTINUE TO WORK ON: PROVIDE DOCUMENTATION OF PROFESSIONAL HOOD DUCT CLEANING ON RECHECK INSPECTION.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED--CORRECTED.
    Location: Kitchen
  • 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: CONTINUE TO WORK ON: PROVIDE DOCUMENTATION OF PROFESSIONAL HOOD DUCT CLEANING ON RECHECK INSPECTION.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED--CORRECTED.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS WHERE NEEDED.
    Location: Bar
  • 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: Pizza make table
  • 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: Cook line
    Equipment: Cold top
  • 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: Cook line
    Equipment: reach in freezer
  • 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: Expo line
    Equipment: Mini-fridge
  • 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: Bar
    Equipment: Mini-fridge
  • 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: Bar
    Equipment: Reach in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED WALK-IN-COOLER SHELVING.REPLACE DAMAGED TORN DOOR GASKETS AT KITCHEN COOK-LINE COLD-TOP COOLER AND AT KITCHEN REACH-IN-COOLER WHERE CUT TOMATOES ARE STORED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED WALK-IN-COOLER SHELVING.REPLACE DAMAGED TORN DOOR GASKETS AT KITCHEN COOK-LINE COLD-TOP COOLER AND AT KITCHEN REACH-IN-COOLER WHERE CUT TOMATOES ARE STORED.
    Location: Cook line
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED WALK-IN-COOLER SHELVING.REPLACE DAMAGED TORN DOOR GASKETS AT KITCHEN COOK-LINE COLD-TOP COOLER AND AT KITCHEN REACH-IN-COOLER WHERE CUT TOMATOES ARE STORED.
    Location: Kitchen
    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: IMPROVEMENTS SEEN...HOWEVER CONTINUE TO WORK ON AND REPAIR TO ENSURE THAT WALK-IN-FREEZER DOOR CLOSES PROPERLY.REPAIR WALK-IN-FREEZER TO ELIMINATE HEAVY ICE BUILD-UP AT INTERIOR OF COOLER AND AT WALK-IN-FREEZER DOOR. REPAIR TO ENSURE WALK-IN-FREEZER DOOR CAN CLOSE PROPERLY AND COMPLETELY.
    Location: Walk-in freezer
  • 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: KEEP FOODS PROPERLY COVERED AT KITCHEN COOK-LINE REACH-IN-FREEZER (EXPOSED FOOD IN FREEZER NOT WRAPPRED).KEEP ALL FOOD STORED OF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM (EX. BULK INGREDIENT CONTAINERS, WALK-IN-COOLER, WALK-IN-FREEZER).
    Location: Cook line
    Equipment: reach in freezer
  • 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: KEEP FOODS PROPERLY COVERED AT KITCHEN COOK-LINE REACH-IN-FREEZER (EXPOSED FOOD IN FREEZER NOT WRAPPRED).KEEP ALL FOOD STORED OF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM (EX. BULK INGREDIENT CONTAINERS, WALK-IN-COOLER, WALK-IN-FREEZER).
    Location: Kitchen (back)
  • 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: KEEP FOODS PROPERLY COVERED AT KITCHEN COOK-LINE REACH-IN-FREEZER (EXPOSED FOOD IN FREEZER NOT WRAPPRED).KEEP ALL FOOD STORED OF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM (EX. BULK INGREDIENT CONTAINERS, WALK-IN-COOLER, WALK-IN-FREEZER).
    Location: Dry storage
  • 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: KEEP FOODS PROPERLY COVERED AT KITCHEN COOK-LINE REACH-IN-FREEZER (EXPOSED FOOD IN FREEZER NOT WRAPPRED).KEEP ALL FOOD STORED OF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM (EX. BULK INGREDIENT CONTAINERS, WALK-IN-COOLER, WALK-IN-FREEZER).
    Location: Walk-in cooler
  • 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: KEEP FOODS PROPERLY COVERED AT KITCHEN COOK-LINE REACH-IN-FREEZER (EXPOSED FOOD IN FREEZER NOT WRAPPRED).KEEP ALL FOOD STORED OF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM (EX. BULK INGREDIENT CONTAINERS, WALK-IN-COOLER, WALK-IN-FREEZER).
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON VIOLATIONS THAT HAVE NOT BEEN CORRECTED:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BASEMENT.-SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.-SOILED KITCHEN DISH AND DRY STORAGE SHELVING WHERE NEEDED--CORRECTED.-SOILED WALK-IN-BEER COOLER AND MAIN WALK-IN-COOLER FANGUARDS--CORRECTED.-SOILED BAR REACH-IN GLASS STORAGE HOLDER.-SOILED BAR SPEED RAILS.-SOILED BAR DUMPSINK--CORRECTED.
    Location: Basement
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON VIOLATIONS THAT HAVE NOT BEEN CORRECTED:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BASEMENT.-SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.-SOILED KITCHEN DISH AND DRY STORAGE SHELVING WHERE NEEDED--CORRECTED.-SOILED WALK-IN-BEER COOLER AND MAIN WALK-IN-COOLER FANGUARDS--CORRECTED.-SOILED BAR REACH-IN GLASS STORAGE HOLDER.-SOILED BAR SPEED RAILS.-SOILED BAR DUMPSINK--CORRECTED.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON VIOLATIONS THAT HAVE NOT BEEN CORRECTED:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BASEMENT.-SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.-SOILED KITCHEN DISH AND DRY STORAGE SHELVING WHERE NEEDED--CORRECTED.-SOILED WALK-IN-BEER COOLER AND MAIN WALK-IN-COOLER FANGUARDS--CORRECTED.-SOILED BAR REACH-IN GLASS STORAGE HOLDER.-SOILED BAR SPEED RAILS.-SOILED BAR DUMPSINK--CORRECTED.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON VIOLATIONS THAT HAVE NOT BEEN CORRECTED:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BASEMENT.-SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.-SOILED KITCHEN DISH AND DRY STORAGE SHELVING WHERE NEEDED--CORRECTED.-SOILED WALK-IN-BEER COOLER AND MAIN WALK-IN-COOLER FANGUARDS--CORRECTED.-SOILED BAR REACH-IN GLASS STORAGE HOLDER.-SOILED BAR SPEED RAILS.-SOILED BAR DUMPSINK--CORRECTED.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON VIOLATIONS THAT HAVE NOT BEEN CORRECTED:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BASEMENT.-SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.-SOILED KITCHEN DISH AND DRY STORAGE SHELVING WHERE NEEDED--CORRECTED.-SOILED WALK-IN-BEER COOLER AND MAIN WALK-IN-COOLER FANGUARDS--CORRECTED.-SOILED BAR REACH-IN GLASS STORAGE HOLDER.-SOILED BAR SPEED RAILS.-SOILED BAR DUMPSINK--CORRECTED.
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON VIOLATIONS THAT HAVE NOT BEEN CORRECTED:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BASEMENT.-SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.-SOILED KITCHEN DISH AND DRY STORAGE SHELVING WHERE NEEDED--CORRECTED.-SOILED WALK-IN-BEER COOLER AND MAIN WALK-IN-COOLER FANGUARDS--CORRECTED.-SOILED BAR REACH-IN GLASS STORAGE HOLDER.-SOILED BAR SPEED RAILS.-SOILED BAR DUMPSINK--CORRECTED.
    Location: Bar
    Equipment: Dump 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 EXTERIOR SURFACES OF SODA MACHINE/VENTS.
    Location: Expo line
    Equipment: Soda machine
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ANY BAR 3-BAY SINK LEAKS AT FAUCET HEADS WHEN WATER IS TURNED ON.
    Location: Bar
    Equipment: 3-bay
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: PIZZA UTENSIL STORED IN BETWEEN EQUIPMENT--DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
 09/20/2013Recheck
  • 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: POTENTIALLY HAZARDOS SAUCES/DRESSINGS ETC. STORED OUT AT ROOM TEMPERATURE ON COOK-LINE PREP TABLE; MAINTAIN ON PROPER ICE BATH OR KEEP UNDER REFRIGERATION OF 41 F OR BELOW.
    Location: Cook line
    Equipment: Cold top
  • 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: POTENTIALLY HAZARDOS SAUCES/DRESSINGS ETC. STORED OUT AT ROOM TEMPERATURE ON COOK-LINE PREP TABLE; MAINTAIN ON PROPER ICE BATH OR KEEP UNDER REFRIGERATION OF 41 F OR BELOW.
    Location: Kitchen
    Equipment: Reach in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: POTENTIALLY HAZARDOS SAUCES/DRESSINGS ETC. STORED OUT AT ROOM TEMPERATURE ON COOK-LINE PREP TABLE; MAINTAIN ON PROPER ICE BATH OR KEEP UNDER REFRIGERATION OF 41 F OR BELOW.
    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: LABEL CHEMICAL SPRAY BOTTLES AND FOOD BOTTLES THAT ARE NOT LABELED AT KITCHEN COOK-LINE AND DISHMACHINE AREA LOCATIONS.
    Location: Dish machine area
  • 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: LABEL CHEMICAL SPRAY BOTTLES AND FOOD BOTTLES THAT ARE NOT LABELED AT KITCHEN COOK-LINE AND DISHMACHINE AREA LOCATIONS.
    Location: Cook line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Cook line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Dish machine area
  • 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: ENSURE ALL EMPLOYEES ARE WASHING HANDS PRIOR TO PUTTING ON GLOVES.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW SHELL EGGS STORED HIGH ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER.CONTAINER OF RAW FISH (YELLOW) STORED NEXT TO READY-TO-EAT TORTILLAS AT WALK-IN-COOLER.***STORE ALL RAW FOODS BELOW OR AWAY FROM READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: CONTINUE TO WORK ON:ENSURE CONSISTENT AND ACCURATE DATE-MARKING AT KITCHEN REACH-IN-COOLERS AND WALK-IN-COOLER (EX. COOKED PASTA STORED AT COOK-LINE COLD-TOP COOLER NOT DATED. FOOD HANDLER STATED PASTA WAS COOKED ON 8/21/13). (REMOVE OLD DATES FROM FOOD CONTAINERS)
    Location: Cook line
    Equipment: Cold top
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: CONTINUE TO WORK ON:ENSURE CONSISTENT AND ACCURATE DATE-MARKING AT KITCHEN REACH-IN-COOLERS AND WALK-IN-COOLER (EX. COOKED PASTA STORED AT COOK-LINE COLD-TOP COOLER NOT DATED. FOOD HANDLER STATED PASTA WAS COOKED ON 8/21/13). (REMOVE OLD DATES FROM FOOD CONTAINERS)
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN CHEESE WARMER MACHINES--CORRECTED.-SOILED KITCHEN REACH-IN-COOLER INTERIOR SURFACES.-SOILED/MOLDED BEER LINES AT WALK-IN-BEER COOLER--CORRECTED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN CHEESE WARMER MACHINES--CORRECTED.-SOILED KITCHEN REACH-IN-COOLER INTERIOR SURFACES.-SOILED/MOLDED BEER LINES AT WALK-IN-BEER COOLER--CORRECTED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN CHEESE WARMER MACHINES--CORRECTED.-SOILED KITCHEN REACH-IN-COOLER INTERIOR SURFACES.-SOILED/MOLDED BEER LINES AT WALK-IN-BEER COOLER--CORRECTED.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: FOOD HANDLER OBSERVED WIPING DOWN COOK-LINE EQUIPMENT AND CUTTING BOARD WITH DRY LINEN TOWEL WITH NOT IN-PLACE SANITIZER BUCKET SET-UP--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • 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: FOOD HANDLER OBSERVED WIPING DOWN COOK-LINE EQUIPMENT AND CUTTING BOARD WITH DRY LINEN TOWEL WITH NOT IN-PLACE SANITIZER BUCKET SET-UP--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • 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: FOOD HANDLER OBSERVED WIPING DOWN COOK-LINE EQUIPMENT AND CUTTING BOARD WITH DRY LINEN TOWEL WITH NOT IN-PLACE SANITIZER BUCKET SET-UP--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Can opener
  • 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 START OF INSPECTION ON COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER AT 0 PPM FOR QUAT WHEN TESTED (QUAT CHEMICAL DISPENSER CONTAINER IS EMPTY); MAINTAIN AT 200 PPM FOR QUAT.IN-PLACE SANITIZER WATER TEMPERATURE EXCEEDING 75 F; MAINTAIN WATER TEMPERATURE AT 75 F OR BELOW (COOL/LUKEWARM WATER).
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT START OF INSPECTION ON COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER AT 0 PPM FOR QUAT WHEN TESTED (QUAT CHEMICAL DISPENSER CONTAINER IS EMPTY); MAINTAIN AT 200 PPM FOR QUAT.IN-PLACE SANITIZER WATER TEMPERATURE EXCEEDING 75 F; MAINTAIN WATER TEMPERATURE AT 75 F OR BELOW (COOL/LUKEWARM WATER).
    Location: Cook line
  • 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 START OF INSPECTION ON COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER AT 0 PPM FOR QUAT WHEN TESTED (QUAT CHEMICAL DISPENSER CONTAINER IS EMPTY); MAINTAIN AT 200 PPM FOR QUAT.IN-PLACE SANITIZER WATER TEMPERATURE EXCEEDING 75 F; MAINTAIN WATER TEMPERATURE AT 75 F OR BELOW (COOL/LUKEWARM WATER).
    Location: Kitchen
    Equipment: 3-bay
  • 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: EMPLOYEE PERSONAL ITEMS SUCH AS KEYS AND CELL PHONE STORED ON COOKLINE PREP AREAS (PIZZA PREP TABLE) WHILE FOOD HANDLER IS PREPARING FOOD--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PURSE STORED ON TOP OF BAR REACH-IN-COOLER AND PERSONAL EMPLOYEE FOOD (EX. BLUEBERRY YOGURT) STORED AT INTERIOR OF BAR REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • 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: EMPLOYEE PERSONAL ITEMS SUCH AS KEYS AND CELL PHONE STORED ON COOKLINE PREP AREAS (PIZZA PREP TABLE) WHILE FOOD HANDLER IS PREPARING FOOD--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PURSE STORED ON TOP OF BAR REACH-IN-COOLER AND PERSONAL EMPLOYEE FOOD (EX. BLUEBERRY YOGURT) STORED AT INTERIOR OF BAR REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • 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: EMPLOYEE PERSONAL ITEMS SUCH AS KEYS AND CELL PHONE STORED ON COOKLINE PREP AREAS (PIZZA PREP TABLE) WHILE FOOD HANDLER IS PREPARING FOOD--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PURSE STORED ON TOP OF BAR REACH-IN-COOLER AND PERSONAL EMPLOYEE FOOD (EX. BLUEBERRY YOGURT) STORED AT INTERIOR OF BAR REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Bar
  • 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA BOXES).
    Location: Back room
  • 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA BOXES).
    Location: Dry storage
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD LINING OUT OF KITCHEN COOK-LINE REACH-IN-FREEZER; ALL LINERS OR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE. REMOVE ALL ALUMINUM LINIING OUT OF KITCHEN REACH-IN-COOLER SHELVING; ALL LINERS OR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • 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: CONTINUE TO WORK ON: PROVIDE DOCUMENTATION OF PROFESSIONAL HOOD DUCT CLEANING ON RECHECK INSPECTION.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED--CORRECTED.
    Location: Kitchen
  • 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: CONTINUE TO WORK ON: PROVIDE DOCUMENTATION OF PROFESSIONAL HOOD DUCT CLEANING ON RECHECK INSPECTION.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED--CORRECTED.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS WHERE NEEDED.
    Location: Bar
  • 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: Pizza make table
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Cook line
    Equipment: Cold top
  • 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: Cook line
    Equipment: reach in freezer
  • 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: Expo line
    Equipment: Mini-fridge
  • 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: Bar
    Equipment: Mini-fridge
  • 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: Bar
    Equipment: Reach in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED WALK-IN-COOLER SHELVING.REPLACE DAMAGED TORN DOOR GASKETS AT KITCHEN COOK-LINE COLD-TOP COOLER AND AT KITCHEN REACH-IN-COOLER WHERE CUT TOMATOES ARE STORED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED WALK-IN-COOLER SHELVING.REPLACE DAMAGED TORN DOOR GASKETS AT KITCHEN COOK-LINE COLD-TOP COOLER AND AT KITCHEN REACH-IN-COOLER WHERE CUT TOMATOES ARE STORED.
    Location: Cook line
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED WALK-IN-COOLER SHELVING.REPLACE DAMAGED TORN DOOR GASKETS AT KITCHEN COOK-LINE COLD-TOP COOLER AND AT KITCHEN REACH-IN-COOLER WHERE CUT TOMATOES ARE STORED.
    Location: Kitchen
    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: IMPROVEMENTS SEEN...HOWEVER CONTINUE TO WORK ON AND REPAIR TO ENSURE THAT WALK-IN-FREEZER DOOR CLOSES PROPERLY.REPAIR WALK-IN-FREEZER TO ELIMINATE HEAVY ICE BUILD-UP AT INTERIOR OF COOLER AND AT WALK-IN-FREEZER DOOR. REPAIR TO ENSURE WALK-IN-FREEZER DOOR CAN CLOSE PROPERLY AND COMPLETELY.
    Location: Walk-in freezer
  • 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: KEEP FOODS PROPERLY COVERED AT KITCHEN COOK-LINE REACH-IN-FREEZER (EXPOSED FOOD IN FREEZER NOT WRAPPRED).KEEP ALL FOOD STORED OF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM (EX. BULK INGREDIENT CONTAINERS, WALK-IN-COOLER, WALK-IN-FREEZER).
    Location: Cook line
    Equipment: reach in freezer
  • 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: KEEP FOODS PROPERLY COVERED AT KITCHEN COOK-LINE REACH-IN-FREEZER (EXPOSED FOOD IN FREEZER NOT WRAPPRED).KEEP ALL FOOD STORED OF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM (EX. BULK INGREDIENT CONTAINERS, WALK-IN-COOLER, WALK-IN-FREEZER).
    Location: Kitchen (back)
  • 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: KEEP FOODS PROPERLY COVERED AT KITCHEN COOK-LINE REACH-IN-FREEZER (EXPOSED FOOD IN FREEZER NOT WRAPPRED).KEEP ALL FOOD STORED OF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM (EX. BULK INGREDIENT CONTAINERS, WALK-IN-COOLER, WALK-IN-FREEZER).
    Location: Dry storage
  • 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: KEEP FOODS PROPERLY COVERED AT KITCHEN COOK-LINE REACH-IN-FREEZER (EXPOSED FOOD IN FREEZER NOT WRAPPRED).KEEP ALL FOOD STORED OF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM (EX. BULK INGREDIENT CONTAINERS, WALK-IN-COOLER, WALK-IN-FREEZER).
    Location: Walk-in cooler
  • 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: KEEP FOODS PROPERLY COVERED AT KITCHEN COOK-LINE REACH-IN-FREEZER (EXPOSED FOOD IN FREEZER NOT WRAPPRED).KEEP ALL FOOD STORED OF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM (EX. BULK INGREDIENT CONTAINERS, WALK-IN-COOLER, WALK-IN-FREEZER).
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON VIOLATIONS THAT HAVE NOT BEEN CORRECTED:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BASEMENT.-SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.-SOILED KITCHEN DISH AND DRY STORAGE SHELVING WHERE NEEDED--CORRECTED.-SOILED WALK-IN-BEER COOLER AND MAIN WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN GLASS STORAGE HOLDER.-SOILED BAR SPEED RAILS.-SOILED BAR DUMPSINK--CORRECTED.
    Location: Basement
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON VIOLATIONS THAT HAVE NOT BEEN CORRECTED:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BASEMENT.-SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.-SOILED KITCHEN DISH AND DRY STORAGE SHELVING WHERE NEEDED--CORRECTED.-SOILED WALK-IN-BEER COOLER AND MAIN WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN GLASS STORAGE HOLDER.-SOILED BAR SPEED RAILS.-SOILED BAR DUMPSINK--CORRECTED.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON VIOLATIONS THAT HAVE NOT BEEN CORRECTED:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BASEMENT.-SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.-SOILED KITCHEN DISH AND DRY STORAGE SHELVING WHERE NEEDED--CORRECTED.-SOILED WALK-IN-BEER COOLER AND MAIN WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN GLASS STORAGE HOLDER.-SOILED BAR SPEED RAILS.-SOILED BAR DUMPSINK--CORRECTED.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON VIOLATIONS THAT HAVE NOT BEEN CORRECTED:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BASEMENT.-SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.-SOILED KITCHEN DISH AND DRY STORAGE SHELVING WHERE NEEDED--CORRECTED.-SOILED WALK-IN-BEER COOLER AND MAIN WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN GLASS STORAGE HOLDER.-SOILED BAR SPEED RAILS.-SOILED BAR DUMPSINK--CORRECTED.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON VIOLATIONS THAT HAVE NOT BEEN CORRECTED:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BASEMENT.-SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.-SOILED KITCHEN DISH AND DRY STORAGE SHELVING WHERE NEEDED--CORRECTED.-SOILED WALK-IN-BEER COOLER AND MAIN WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN GLASS STORAGE HOLDER.-SOILED BAR SPEED RAILS.-SOILED BAR DUMPSINK--CORRECTED.
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON VIOLATIONS THAT HAVE NOT BEEN CORRECTED:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BASEMENT.-SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.-SOILED KITCHEN DISH AND DRY STORAGE SHELVING WHERE NEEDED--CORRECTED.-SOILED WALK-IN-BEER COOLER AND MAIN WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN GLASS STORAGE HOLDER.-SOILED BAR SPEED RAILS.-SOILED BAR DUMPSINK--CORRECTED.
    Location: Bar
    Equipment: Dump 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 EXTERIOR SURFACES OF SODA MACHINE/VENTS.
    Location: Expo line
    Equipment: Soda machine
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ANY BAR 3-BAY SINK LEAKS AT FAUCET HEADS WHEN WATER IS TURNED ON.
    Location: Bar
    Equipment: 3-bay
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: PIZZA UTENSIL STORED IN BETWEEN EQUIPMENT--DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
 09/03/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: POTENTIALLY HAZARDOS SAUCES/DRESSINGS ETC. STORED OUT AT ROOM TEMPERATURE ON COOK-LINE PREP TABLE; MAINTAIN ON PROPER ICE BATH OR KEEP UNDER REFRIGERATION OF 41 F OR BELOW.
    Location: Cook line
    Equipment: Cold top
  • 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: POTENTIALLY HAZARDOS SAUCES/DRESSINGS ETC. STORED OUT AT ROOM TEMPERATURE ON COOK-LINE PREP TABLE; MAINTAIN ON PROPER ICE BATH OR KEEP UNDER REFRIGERATION OF 41 F OR BELOW.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: POTENTIALLY HAZARDOS SAUCES/DRESSINGS ETC. STORED OUT AT ROOM TEMPERATURE ON COOK-LINE PREP TABLE; MAINTAIN ON PROPER ICE BATH OR KEEP UNDER REFRIGERATION OF 41 F OR BELOW.
    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: LABEL CHEMICAL SPRAY BOTTLES AND FOOD BOTTLES THAT ARE NOT LABELED AT KITCHEN COOK-LINE AND DISHMACHINE AREA LOCATIONS.
    Location: Dish machine area
  • 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: LABEL CHEMICAL SPRAY BOTTLES AND FOOD BOTTLES THAT ARE NOT LABELED AT KITCHEN COOK-LINE AND DISHMACHINE AREA LOCATIONS.
    Location: Cook line
  • 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: Cook line
  • 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: Dish machine area
  • 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: ENSURE ALL EMPLOYEES ARE WASHING HANDS PRIOR TO PUTTING ON GLOVES.
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW SHELL EGGS STORED HIGH ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER.CONTAINER OF RAW FISH (YELLOW) STORED NEXT TO READY-TO-EAT TORTILLAS AT WALK-IN-COOLER.***STORE ALL RAW FOODS BELOW OR AWAY FROM READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
    Location: Walk-in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: ENSURE CONSISTENT AND ACCURATE DATE-MARKING AT KITCHEN REACH-IN-COOLERS AND WALK-IN-COOLER (EX. COOKED PASTA STORED AT COOK-LINE COLD-TOP COOLER NOT DATED. FOOD HANDLER STATED PASTA WAS COOKED ON 8/21/13). (REMOVE OLD DATES FROM FOOD CONTAINERS)
    Location: Cook line
    Equipment: Cold top
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: ENSURE CONSISTENT AND ACCURATE DATE-MARKING AT KITCHEN REACH-IN-COOLERS AND WALK-IN-COOLER (EX. COOKED PASTA STORED AT COOK-LINE COLD-TOP COOLER NOT DATED. FOOD HANDLER STATED PASTA WAS COOKED ON 8/21/13). (REMOVE OLD DATES FROM FOOD CONTAINERS)
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN CHEESE WARMER MACHINES.-SOILED KITCHEN REACH-IN-COOLER INTERIOR SURFACES.-SOILED/MOLDED BEER LINES AT WALK-IN-BEER COOLER.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN CHEESE WARMER MACHINES.-SOILED KITCHEN REACH-IN-COOLER INTERIOR SURFACES.-SOILED/MOLDED BEER LINES AT WALK-IN-BEER COOLER.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN CHEESE WARMER MACHINES.-SOILED KITCHEN REACH-IN-COOLER INTERIOR SURFACES.-SOILED/MOLDED BEER LINES AT WALK-IN-BEER COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: FOOD HANDLER OBSERVED WIPING DOWN COOK-LINE EQUIPMENT AND CUTTING BOARD WITH DRY LINEN TOWEL WITH NOT IN-PLACE SANITIZER BUCKET SET-UP--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • 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: FOOD HANDLER OBSERVED WIPING DOWN COOK-LINE EQUIPMENT AND CUTTING BOARD WITH DRY LINEN TOWEL WITH NOT IN-PLACE SANITIZER BUCKET SET-UP--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • 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: FOOD HANDLER OBSERVED WIPING DOWN COOK-LINE EQUIPMENT AND CUTTING BOARD WITH DRY LINEN TOWEL WITH NOT IN-PLACE SANITIZER BUCKET SET-UP--DISCONTINUE THIS BEHAVIOR.
    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: NO IN-PLACE SANITIZER BUCKET SET-UP AT START OF INSPECTION ON COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER AT 0 PPM FOR QUAT WHEN TESTED (QUAT CHEMICAL DISPENSER CONTAINER IS EMPTY); MAINTAIN AT 200 PPM FOR QUAT.IN-PLACE SANITIZER WATER TEMPERATURE EXCEEDING 75 F; MAINTAIN WATER TEMPERATURE AT 75 F OR BELOW (COOL/LUKEWARM WATER).
    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: NO IN-PLACE SANITIZER BUCKET SET-UP AT START OF INSPECTION ON COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER AT 0 PPM FOR QUAT WHEN TESTED (QUAT CHEMICAL DISPENSER CONTAINER IS EMPTY); MAINTAIN AT 200 PPM FOR QUAT.IN-PLACE SANITIZER WATER TEMPERATURE EXCEEDING 75 F; MAINTAIN WATER TEMPERATURE AT 75 F OR BELOW (COOL/LUKEWARM WATER).
    Location: Cook line
  • 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 START OF INSPECTION ON COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER AT 0 PPM FOR QUAT WHEN TESTED (QUAT CHEMICAL DISPENSER CONTAINER IS EMPTY); MAINTAIN AT 200 PPM FOR QUAT.IN-PLACE SANITIZER WATER TEMPERATURE EXCEEDING 75 F; MAINTAIN WATER TEMPERATURE AT 75 F OR BELOW (COOL/LUKEWARM WATER).
    Location: Kitchen
    Equipment: 3-bay
  • 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: EMPLOYEE PERSONAL ITEMS SUCH AS KEYS AND CELL PHONE STORED ON COOKLINE PREP AREAS (PIZZA PREP TABLE) WHILE FOOD HANDLER IS PREPARING FOOD--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PURSE STORED ON TOP OF BAR REACH-IN-COOLER AND PERSONAL EMPLOYEE FOOD (EX. BLUEBERRY YOGURT) STORED AT INTERIOR OF BAR REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    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: EMPLOYEE PERSONAL ITEMS SUCH AS KEYS AND CELL PHONE STORED ON COOKLINE PREP AREAS (PIZZA PREP TABLE) WHILE FOOD HANDLER IS PREPARING FOOD--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PURSE STORED ON TOP OF BAR REACH-IN-COOLER AND PERSONAL EMPLOYEE FOOD (EX. BLUEBERRY YOGURT) STORED AT INTERIOR OF BAR REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • 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: EMPLOYEE PERSONAL ITEMS SUCH AS KEYS AND CELL PHONE STORED ON COOKLINE PREP AREAS (PIZZA PREP TABLE) WHILE FOOD HANDLER IS PREPARING FOOD--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PURSE STORED ON TOP OF BAR REACH-IN-COOLER AND PERSONAL EMPLOYEE FOOD (EX. BLUEBERRY YOGURT) STORED AT INTERIOR OF BAR REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    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 SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA BOXES).
    Location: Back room
  • 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 SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA BOXES).
    Location: Dry storage
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD LINING OUT OF KITCHEN COOK-LINE REACH-IN-FREEZER; ALL LINERS OR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE. REMOVE ALL ALUMINUM LINIING OUT OF KITCHEN REACH-IN-COOLER SHELVING AND AT UTENSIL STORAGE DRAWERS; ALL LINERS OR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS WHERE NEEDED.
    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.
    Location: Kitchen
    Equipment: Pizza make table
  • 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: Cook line
    Equipment: Cold top
  • 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: Cook line
    Equipment: reach in 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: Expo line
    Equipment: Mini-fridge
  • 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: Bar
    Equipment: Mini-fridge
  • 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: Bar
    Equipment: Reach in cooler
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED WALK-IN-COOLER SHELVING.REPLACE DAMAGED TORN DOOR GASKETS AT KITCHEN COOK-LINE COLD-TOP COOLER AND AT KITCHEN REACH-IN-COOLER WHERE CUT TOMATOES ARE STORED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED WALK-IN-COOLER SHELVING.REPLACE DAMAGED TORN DOOR GASKETS AT KITCHEN COOK-LINE COLD-TOP COOLER AND AT KITCHEN REACH-IN-COOLER WHERE CUT TOMATOES ARE STORED.
    Location: Cook line
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED WALK-IN-COOLER SHELVING.REPLACE DAMAGED TORN DOOR GASKETS AT KITCHEN COOK-LINE COLD-TOP COOLER AND AT KITCHEN REACH-IN-COOLER WHERE CUT TOMATOES ARE STORED.
    Location: Kitchen
    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: REPAIR WALK-IN-FREEZER TO ELIMINATE HEAVY ICE BUILD-UP AT INTERIOR OF COOLER AND AT WALK-IN-FREEZER DOOR. REPAIR TO ENSURE WALK-IN-FREEZER DOOR CAN CLOSE PROPERLY AND COMPLETELY.
    Location: Walk-in freezer
  • 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 FOODS PROPERLY COVERED AT KITCHEN COOK-LINE REACH-IN-FREEZER (EXPOSED FOOD IN FREEZER NOT WRAPPRED).KEEP ALL FOOD STORED OF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM (EX. BULK INGREDIENT CONTAINERS, WALK-IN-COOLER, WALK-IN-FREEZER).
    Location: Cook line
    Equipment: reach in freezer
  • 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 FOODS PROPERLY COVERED AT KITCHEN COOK-LINE REACH-IN-FREEZER (EXPOSED FOOD IN FREEZER NOT WRAPPRED).KEEP ALL FOOD STORED OF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM (EX. BULK INGREDIENT CONTAINERS, WALK-IN-COOLER, WALK-IN-FREEZER).
    Location: Kitchen (back)
  • 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 FOODS PROPERLY COVERED AT KITCHEN COOK-LINE REACH-IN-FREEZER (EXPOSED FOOD IN FREEZER NOT WRAPPRED).KEEP ALL FOOD STORED OF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM (EX. BULK INGREDIENT CONTAINERS, WALK-IN-COOLER, WALK-IN-FREEZER).
    Location: Dry storage
  • 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 FOODS PROPERLY COVERED AT KITCHEN COOK-LINE REACH-IN-FREEZER (EXPOSED FOOD IN FREEZER NOT WRAPPRED).KEEP ALL FOOD STORED OF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM (EX. BULK INGREDIENT CONTAINERS, WALK-IN-COOLER, WALK-IN-FREEZER).
    Location: Walk-in cooler
  • 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 FOODS PROPERLY COVERED AT KITCHEN COOK-LINE REACH-IN-FREEZER (EXPOSED FOOD IN FREEZER NOT WRAPPRED).KEEP ALL FOOD STORED OF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM (EX. BULK INGREDIENT CONTAINERS, WALK-IN-COOLER, WALK-IN-FREEZER).
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BASEMENT.-SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED KITCHEN DISH AND DRY STORAGE SHELVING WHERE NEEDED.-SOILED WALK-IN-BEER COOLER AND MAIN WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN GLASS STORAGE HOLDER.-SOILED BAR SPEED RAILS.-SOILED BAR DUMPSINK.
    Location: Basement
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BASEMENT.-SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED KITCHEN DISH AND DRY STORAGE SHELVING WHERE NEEDED.-SOILED WALK-IN-BEER COOLER AND MAIN WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN GLASS STORAGE HOLDER.-SOILED BAR SPEED RAILS.-SOILED BAR DUMPSINK.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BASEMENT.-SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED KITCHEN DISH AND DRY STORAGE SHELVING WHERE NEEDED.-SOILED WALK-IN-BEER COOLER AND MAIN WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN GLASS STORAGE HOLDER.-SOILED BAR SPEED RAILS.-SOILED BAR DUMPSINK.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BASEMENT.-SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED KITCHEN DISH AND DRY STORAGE SHELVING WHERE NEEDED.-SOILED WALK-IN-BEER COOLER AND MAIN WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN GLASS STORAGE HOLDER.-SOILED BAR SPEED RAILS.-SOILED BAR DUMPSINK.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BASEMENT.-SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED KITCHEN DISH AND DRY STORAGE SHELVING WHERE NEEDED.-SOILED WALK-IN-BEER COOLER AND MAIN WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN GLASS STORAGE HOLDER.-SOILED BAR SPEED RAILS.-SOILED BAR DUMPSINK.
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BASEMENT.-SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED KITCHEN DISH AND DRY STORAGE SHELVING WHERE NEEDED.-SOILED WALK-IN-BEER COOLER AND MAIN WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN GLASS STORAGE HOLDER.-SOILED BAR SPEED RAILS.-SOILED BAR DUMPSINK.
    Location: Bar
    Equipment: Dump sink
  • 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 EXTERIOR SURFACES OF SODA MACHINE/VENTS.
    Location: Expo line
    Equipment: Soda machine
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ANY BAR 3-BAY SINK LEAKS AT FAUCET HEADS WHEN WATER IS TURNED ON.
    Location: Bar
    Equipment: 3-bay
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: PIZZA UTENSIL STORED IN BETWEEN EQUIPMENT--DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
 08/22/2013Routine
  • 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: THERE ARE TWO BOTTLES AT THE GRILL WITHOUT LABELS. ONE IS WATER AND THE OTHER IS OIL TO SPRAY ON THE GRILL, BUT THEY ARE NOT LABELED. PLEASE LABEL ALL NON-ORIGINAL BOTTLES WITH PRODUCT IN THEM.THE BOTTLES HAVE BEEN LABELED.
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: THERE IS A BOTTLE OF COMPUTER SCREEN CLEANER IN A CABINET OVER ROLLED SILVERWARE. PLEASE STORE ALL CHEMICALS SEPERATE AND/OR UNDER FOOD, UTENSILS, AND PREP AREAS.ALL CHEMICALS ARE STORED PROPERLY.
    Location: Wait staff area
  • 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: THE FOLLOWING UNITS HAVE RAW MEAT STORAGE ISSUES:(1) WALK-IN COOLER HAS CHICKEN OVER GROUND BEEF.(2) REACH-IN COOLER IN PREP AREA HAS RAW STEAK OVER READY TO EAT.(3) COLD TOP COOLER IN KITCHEN HAS RAW CHICKEN OVER READY TO EAT.PLEASE REFER TO ORGANIZATIONAL STORAGE HANDOUT TO PROPERLY STORE RAW MEAT.THE RAW MEAT IS STORED PROPERLY IN ALL COOLERS AND THE ORGANIZATIONAL STORAGE CHART HANDOUT HAS BEEN POSTED ON THE WALK-IN COOLER DOOR.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: THE FOLLOWING UNITS HAVE RAW MEAT STORAGE ISSUES:(1) WALK-IN COOLER HAS CHICKEN OVER GROUND BEEF.(2) REACH-IN COOLER IN PREP AREA HAS RAW STEAK OVER READY TO EAT.(3) COLD TOP COOLER IN KITCHEN HAS RAW CHICKEN OVER READY TO EAT.PLEASE REFER TO ORGANIZATIONAL STORAGE HANDOUT TO PROPERLY STORE RAW MEAT.THE RAW MEAT IS STORED PROPERLY IN ALL COOLERS AND THE ORGANIZATIONAL STORAGE CHART HANDOUT HAS BEEN POSTED ON THE WALK-IN COOLER DOOR.
    Location: Prep area
    Equipment: Reach in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: THE FOLLOWING UNITS HAVE RAW MEAT STORAGE ISSUES:(1) WALK-IN COOLER HAS CHICKEN OVER GROUND BEEF.(2) REACH-IN COOLER IN PREP AREA HAS RAW STEAK OVER READY TO EAT.(3) COLD TOP COOLER IN KITCHEN HAS RAW CHICKEN OVER READY TO EAT.PLEASE REFER TO ORGANIZATIONAL STORAGE HANDOUT TO PROPERLY STORE RAW MEAT.THE RAW MEAT IS STORED PROPERLY IN ALL COOLERS AND THE ORGANIZATIONAL STORAGE CHART HANDOUT HAS BEEN POSTED ON THE WALK-IN COOLER DOOR.
    Location: Kitchen
    Equipment: Cold top
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: THERE ARE CONTAINERS OF STEW AND PASTA WITH NO DATE MARKINGS. PLEASE DATE MARK ALL PHF's AND DISCARD AFTER 7 DAYS.EVERYTHING IS DATE MARKED PROPERLY.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Discarding datemarking (corrected)
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Comments: THERE IS A CONTAINER OF SHREDDED PORK DATER MARKED 2/12. PLEASE DISCARD THIS PRODUCT AND MAKE SURE TO DISCARD ANY PHF"S AFTER 7 DAYS OF DATE MARK.THERE WAS A PRODUCT IN THE WALK-IN COOLER WITH A DATE OF 2/21 THAT THE OWNER DIDN'T EVEN KNOW WHAT IT WAS. PLEASE DISCARD THID PRODUCT.THERE ARE NO DATE MARKS OLDER THAN 7 DAYS.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • 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: THE FOLLOWING IN-PLACE SANATIZER CONCENTRATIONS ARE NOT CORRECT:(1) THE KITCHEN (QUAT) IS TOO LOW. I CHECKED DISPENSER AND IT COMES OUT AT PROPER CONCENTRATION. PLEASE MAKE SURE TO CHANGE YOUR SANATIZER MORE FREQUENTLY TO KEEP PROPER CONCENTRATION OF 200 PPM.(2) THE IN-PLACE SANATIZER BEHIND THE BAR (BLEACH) IS TOO STRONG 200PPM. PLEASE DILLUTE SO CONCENTRATION IS BETWEEN 50 -100 PPM.(1) THE QUAT SANATIZER IS AT A PROPER CONCENTRATION. (2) THE BLEACH SANATIZER S AT PROPER CONCENTRATIONS.(2) THE BLEACH SANATIZER BEHIND THE BAR WAS AT 10 PPM. THE BARTENDER THOUGHT THAT WAS THE PROPER CONCENTRATION. I INFORMED HER THAT THE PROPER CONCENTRATION IS 50 - 100 PPM. SHE CORRECTED IT ON SITE.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: THE FOLLOWING IN-PLACE SANATIZER CONCENTRATIONS ARE NOT CORRECT:(1) THE KITCHEN (QUAT) IS TOO LOW. I CHECKED DISPENSER AND IT COMES OUT AT PROPER CONCENTRATION. PLEASE MAKE SURE TO CHANGE YOUR SANATIZER MORE FREQUENTLY TO KEEP PROPER CONCENTRATION OF 200 PPM.(2) THE IN-PLACE SANATIZER BEHIND THE BAR (BLEACH) IS TOO STRONG 200PPM. PLEASE DILLUTE SO CONCENTRATION IS BETWEEN 50 -100 PPM.(1) THE QUAT SANATIZER IS AT A PROPER CONCENTRATION. (2) THE BLEACH SANATIZER S AT PROPER CONCENTRATIONS.(2) THE BLEACH SANATIZER BEHIND THE BAR WAS AT 10 PPM. THE BARTENDER THOUGHT THAT WAS THE PROPER CONCENTRATION. I INFORMED HER THAT THE PROPER CONCENTRATION IS 50 - 100 PPM. SHE CORRECTED IT ON SITE.
    Location: Bar
  • Hoods inadequate or unapproved (corrected)
    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: THE FIRE EXTINGUISHERS AND THE ANSEL SYSTEM TAGS ARE OUT OF DATE. PLEASE HAVE A COMPANY INSPECT AND PROPERLY TAG THE UNITS.A COMPANY HAS INSPECTED THE FIRE EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM ANDF PROPERLY TAGGED THEM.
  • Unapproved employee eating/smoking area (corrected)
    Unapproved location for designated employee area.
    Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
    Comments: THERE ARE EMPTY EMPLOYEE MUGS SITTING ON TOP OF THE OTIS SPUNKMEYER OVEN. PLEASE STORE ALL EMPLOYEE DRINKS SEPERATE AND/OR UNDER ALL FOOD, UTENSILS, AND PREP AREAS. PLEASE BE SURE TO USE A LIDDED CUP WITH A STRAW.EMPLOYEE DRINKS ARE STORED PROPERLY.
    Location: Wait staff area
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: THE LIDS ON THE DUMPSTER ARE OPEN. PLEASE MAKE SURE THE LIDS ARE CLOSED AT ALL TIMES.THE DUMPSTER LIDS ARE CLOSED.
    Location: Dumpster area
  • 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: THE FLOOR UNDER THE CANNED SHELVING NEXT TO THE REACH-IN COOLER IN THE PREP AREA NEEDS CLEANED. PLEASE MOVE SHELVING FROM WALL AND SWEEP AND MOP FLOOR.THE AREA HAS BEEN CLEANED.
    Location: Prep area
  • Wiping cloths / storage (corrected)
    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 TOP OF A COUNTER. PLEASE STORE ALL WET WIPING CLOTHES IN SANATIZER.ALL WET WIPING CLOTHES ARE PROPERLY STORED IN SANATIZER.
    Location: Prep area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THE WALK-IN COOLER DOOR DOES NOT SEAL TIGHTLY. PLEASE HAVE PROFESSIONAL REPAIR.(2) THE PAPER TOWEL HOLDER AT THE HAND SINK AT THE BAR IS TOO LARGE FOR THE PAPER TOWELS, SO THE PAPER TOWELS FALL OFF INTO THE TRASH CAN THAT IS SITTING UNDER THE HOLDER. PLEASE REPLACE WITH A PAPER TOWEL HOLDER THAT FITS THE PAPER TOWELS IN USE.(1) THE WALK-IN COOLER SELF CLOSING LATCH HAS BEEN REPLACED.(2) PAPER TOWELS THAT FIT THE PAPER TOWEL HOLDER HAVE BEEN PURCHASED.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THE WALK-IN COOLER DOOR DOES NOT SEAL TIGHTLY. PLEASE HAVE PROFESSIONAL REPAIR.(2) THE PAPER TOWEL HOLDER AT THE HAND SINK AT THE BAR IS TOO LARGE FOR THE PAPER TOWELS, SO THE PAPER TOWELS FALL OFF INTO THE TRASH CAN THAT IS SITTING UNDER THE HOLDER. PLEASE REPLACE WITH A PAPER TOWEL HOLDER THAT FITS THE PAPER TOWELS IN USE.(1) THE WALK-IN COOLER SELF CLOSING LATCH HAS BEEN REPLACED.(2) PAPER TOWELS THAT FIT THE PAPER TOWEL HOLDER HAVE BEEN PURCHASED.
    Location: Bar
  • 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: THE FOLLOWING AREAS HAVE FOOD STORED ON THE FLOOR:(1) WALK-IN COOLER(2) WALK-IN FREEZERPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED 6 INCHES ABOVE THE FLOOR.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • 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: THE FOLLOWING AREAS HAVE FOOD STORED ON THE FLOOR:(1) WALK-IN COOLER(2) WALK-IN FREEZERPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED 6 INCHES ABOVE THE FLOOR.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED CLEANED:(1) REACH-IN COOLER IN PREP AREA.(2) REACH-IN FREEZER IN KITCHEN(3) INSIDE BREADING CABINET IN KITCHEN(4) SODA GUN AT SERVER STATION AT BARALL ITEMS HAVE BEEN CLEANED.
    Location: Prep area
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED CLEANED:(1) REACH-IN COOLER IN PREP AREA.(2) REACH-IN FREEZER IN KITCHEN(3) INSIDE BREADING CABINET IN KITCHEN(4) SODA GUN AT SERVER STATION AT BARALL ITEMS HAVE BEEN CLEANED.
    Location: Kitchen
    Equipment: reach in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED CLEANED:(1) REACH-IN COOLER IN PREP AREA.(2) REACH-IN FREEZER IN KITCHEN(3) INSIDE BREADING CABINET IN KITCHEN(4) SODA GUN AT SERVER STATION AT BARALL ITEMS HAVE BEEN CLEANED.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED CLEANED:(1) REACH-IN COOLER IN PREP AREA.(2) REACH-IN FREEZER IN KITCHEN(3) INSIDE BREADING CABINET IN KITCHEN(4) SODA GUN AT SERVER STATION AT BARALL ITEMS HAVE BEEN CLEANED.
    Location: Bar
    Equipment: Soda gun & holster
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: THERE ARE ICE TEA SPOONS AT THE SERVER STATION THAT ARE NOT INVERTED HANDLE UP. PLEASE INVERT HANDLE UP.THE ICE TEA SPOONS ARE INVERTED HANDLE UP.
    Location: Wait staff area
 03/08/2013Recheck
  • 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: THERE ARE TWO BOTTLES AT THE GRILL WITHOUT LABELS. ONE IS WATER AND THE OTHER IS OIL TO SPRAY ON THE GRILL, BUT THEY ARE NOT LABELED. PLEASE LABEL ALL NON-ORIGINAL BOTTLES WITH PRODUCT IN THEM.THE BOTTLES HAVE BEEN LABELED.
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: THERE IS A BOTTLE OF COMPUTER SCREEN CLEANER IN A CABINET OVER ROLLED SILVERWARE. PLEASE STORE ALL CHEMICALS SEPERATE AND/OR UNDER FOOD, UTENSILS, AND PREP AREAS.ALL CHEMICALS ARE STORED PROPERLY.
    Location: Wait staff area
  • 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: THE FOLLOWING UNITS HAVE RAW MEAT STORAGE ISSUES:(1) WALK-IN COOLER HAS CHICKEN OVER GROUND BEEF.(2) REACH-IN COOLER IN PREP AREA HAS RAW STEAK OVER READY TO EAT.(3) COLD TOP COOLER IN KITCHEN HAS RAW CHICKEN OVER READY TO EAT.PLEASE REFER TO ORGANIZATIONAL STORAGE HANDOUT TO PROPERLY STORE RAW MEAT.THE RAW MEAT IS STORED PROPERLY IN ALL COOLERS AND THE ORGANIZATIONAL STORAGE CHART HANDOUT HAS BEEN POSTED ON THE WALK-IN COOLER DOOR.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: THE FOLLOWING UNITS HAVE RAW MEAT STORAGE ISSUES:(1) WALK-IN COOLER HAS CHICKEN OVER GROUND BEEF.(2) REACH-IN COOLER IN PREP AREA HAS RAW STEAK OVER READY TO EAT.(3) COLD TOP COOLER IN KITCHEN HAS RAW CHICKEN OVER READY TO EAT.PLEASE REFER TO ORGANIZATIONAL STORAGE HANDOUT TO PROPERLY STORE RAW MEAT.THE RAW MEAT IS STORED PROPERLY IN ALL COOLERS AND THE ORGANIZATIONAL STORAGE CHART HANDOUT HAS BEEN POSTED ON THE WALK-IN COOLER DOOR.
    Location: Prep area
    Equipment: Reach in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: THE FOLLOWING UNITS HAVE RAW MEAT STORAGE ISSUES:(1) WALK-IN COOLER HAS CHICKEN OVER GROUND BEEF.(2) REACH-IN COOLER IN PREP AREA HAS RAW STEAK OVER READY TO EAT.(3) COLD TOP COOLER IN KITCHEN HAS RAW CHICKEN OVER READY TO EAT.PLEASE REFER TO ORGANIZATIONAL STORAGE HANDOUT TO PROPERLY STORE RAW MEAT.THE RAW MEAT IS STORED PROPERLY IN ALL COOLERS AND THE ORGANIZATIONAL STORAGE CHART HANDOUT HAS BEEN POSTED ON THE WALK-IN COOLER DOOR.
    Location: Kitchen
    Equipment: Cold top
  • Date marking (corrected on site)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: THERE ARE CONTAINERS OF STEW AND PASTA WITH NO DATE MARKINGS. PLEASE DATE MARK ALL PHF's AND DISCARD AFTER 7 DAYS.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Discarding datemarking (corrected on site)
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Comments: THERE IS A CONTAINER OF SHREDDED PORK DATER MARKED 2/12. PLEASE DISCARD THIS PRODUCT AND MAKE SURE TO DISCARD ANY PHF"S AFTER 7 DAYS OF DATE MARK.THERE WAS A PRODUCT IN THE WALK-IN COOLER WITH A DATE OF 2/21 THAT THE OWNER DIDN'T EVEN KNOW WHAT IT WAS. PLEASE DISCARD THID PRODUCT.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • 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: THE FOLLOWING IN-PLACE SANATIZER CONCENTRATIONS ARE NOT CORRECT:(1) THE KITCHEN (QUAT) IS TOO LOW. I CHECKED DISPENSER AND IT COMES OUT AT PROPER CONCENTRATION. PLEASE MAKE SURE TO CHANGE YOUR SANATIZER MORE FREQUENTLY TO KEEP PROPER CONCENTRATION OF 200 PPM.(2) THE IN-PLACE SANATIZER BEHIND THE BAR (BLEACH) IS TOO STRONG 200PPM. PLEASE DILLUTE SO CONCENTRATION IS BETWEEN 50 -100 PPM.(1) THE QUAT SANATIZER IS AT A PROPER CONCENTRATION. (2) THE BLEACH SANATIZER BEHIND THE BAR WAS AT 10 PPM. THE BARTENDER THOUGHT THAT WAS THE PROPER CONCENTRATION. I INFORMED HER THAT THE PROPER CONCENTRATION IS 50 - 100 PPM. SHE CORRECTED IT ON SITE.
    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: THE FOLLOWING IN-PLACE SANATIZER CONCENTRATIONS ARE NOT CORRECT:(1) THE KITCHEN (QUAT) IS TOO LOW. I CHECKED DISPENSER AND IT COMES OUT AT PROPER CONCENTRATION. PLEASE MAKE SURE TO CHANGE YOUR SANATIZER MORE FREQUENTLY TO KEEP PROPER CONCENTRATION OF 200 PPM.(2) THE IN-PLACE SANATIZER BEHIND THE BAR (BLEACH) IS TOO STRONG 200PPM. PLEASE DILLUTE SO CONCENTRATION IS BETWEEN 50 -100 PPM.(1) THE QUAT SANATIZER IS AT A PROPER CONCENTRATION. (2) THE BLEACH SANATIZER BEHIND THE BAR WAS AT 10 PPM. THE BARTENDER THOUGHT THAT WAS THE PROPER CONCENTRATION. I INFORMED HER THAT THE PROPER CONCENTRATION IS 50 - 100 PPM. SHE CORRECTED IT ON SITE.
    Location: Bar
  • Hoods inadequate or unapproved (corrected)
    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: THE FIRE EXTINGUISHERS AND THE ANSEL SYSTEM TAGS ARE OUT OF DATE. PLEASE HAVE A COMPANY INSPECT AND PROPERLY TAG THE UNITS.A COMPANY HAS INSPECTED THE FIRE EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM ANDF PROPERLY TAGGED THEM.
  • Unapproved employee eating/smoking area (corrected)
    Unapproved location for designated employee area.
    Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
    Comments: THERE ARE EMPTY EMPLOYEE MUGS SITTING ON TOP OF THE OTIS SPUNKMEYER OVEN. PLEASE STORE ALL EMPLOYEE DRINKS SEPERATE AND/OR UNDER ALL FOOD, UTENSILS, AND PREP AREAS. PLEASE BE SURE TO USE A LIDDED CUP WITH A STRAW.EMPLOYEE DRINKS ARE STORED PROPERLY.
    Location: Wait staff area
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: THE LIDS ON THE DUMPSTER ARE OPEN. PLEASE MAKE SURE THE LIDS ARE CLOSED AT ALL TIMES.THE DUMPSTER LIDS ARE CLOSED.
    Location: Dumpster area
  • 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: THE FLOOR UNDER THE CANNED SHELVING NEXT TO THE REACH-IN COOLER IN THE PREP AREA NEEDS CLEANED. PLEASE MOVE SHELVING FROM WALL AND SWEEP AND MOP FLOOR.THE AREA HAS BEEN CLEANED.
    Location: Prep area
  • Wiping cloths / storage (corrected)
    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 TOP OF A COUNTER. PLEASE STORE ALL WET WIPING CLOTHES IN SANATIZER.ALL WET WIPING CLOTHES ARE PROPERLY STORED IN SANATIZER.
    Location: Prep area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THE WALK-IN COOLER DOOR DOES NOT SEAL TIGHTLY. PLEASE HAVE PROFESSIONAL REPAIR.(2) THE PAPER TOWEL HOLDER AT THE HAND SINK AT THE BAR IS TOO LARGE FOR THE PAPER TOWELS, SO THE PAPER TOWELS FALL OFF INTO THE TRASH CAN THAT IS SITTING UNDER THE HOLDER. PLEASE REPLACE WITH A PAPER TOWEL HOLDER THAT FITS THE PAPER TOWELS IN USE.(1) THE WALK-IN COOLER SELF CLOSING LATCH HAS BEEN REPLACED.(2) PAPER TOWELS THAT FIT THE PAPER TOWEL HOLDER HAVE BEEN PURCHASED.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THE WALK-IN COOLER DOOR DOES NOT SEAL TIGHTLY. PLEASE HAVE PROFESSIONAL REPAIR.(2) THE PAPER TOWEL HOLDER AT THE HAND SINK AT THE BAR IS TOO LARGE FOR THE PAPER TOWELS, SO THE PAPER TOWELS FALL OFF INTO THE TRASH CAN THAT IS SITTING UNDER THE HOLDER. PLEASE REPLACE WITH A PAPER TOWEL HOLDER THAT FITS THE PAPER TOWELS IN USE.(1) THE WALK-IN COOLER SELF CLOSING LATCH HAS BEEN REPLACED.(2) PAPER TOWELS THAT FIT THE PAPER TOWEL HOLDER HAVE BEEN PURCHASED.
    Location: Bar
  • 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: THE FOLLOWING AREAS HAVE FOOD STORED ON THE FLOOR:(1) WALK-IN COOLER(2) WALK-IN FREEZERPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED 6 INCHES ABOVE THE FLOOR.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • 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: THE FOLLOWING AREAS HAVE FOOD STORED ON THE FLOOR:(1) WALK-IN COOLER(2) WALK-IN FREEZERPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED 6 INCHES ABOVE THE FLOOR.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED CLEANED:(1) REACH-IN COOLER IN PREP AREA.(2) REACH-IN FREEZER IN KITCHEN(3) INSIDE BREADING CABINET IN KITCHEN(4) SODA GUN AT SERVER STATION AT BARALL ITEMS HAVE BEEN CLEANED.
    Location: Prep area
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED CLEANED:(1) REACH-IN COOLER IN PREP AREA.(2) REACH-IN FREEZER IN KITCHEN(3) INSIDE BREADING CABINET IN KITCHEN(4) SODA GUN AT SERVER STATION AT BARALL ITEMS HAVE BEEN CLEANED.
    Location: Kitchen
    Equipment: reach in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED CLEANED:(1) REACH-IN COOLER IN PREP AREA.(2) REACH-IN FREEZER IN KITCHEN(3) INSIDE BREADING CABINET IN KITCHEN(4) SODA GUN AT SERVER STATION AT BARALL ITEMS HAVE BEEN CLEANED.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED CLEANED:(1) REACH-IN COOLER IN PREP AREA.(2) REACH-IN FREEZER IN KITCHEN(3) INSIDE BREADING CABINET IN KITCHEN(4) SODA GUN AT SERVER STATION AT BARALL ITEMS HAVE BEEN CLEANED.
    Location: Bar
    Equipment: Soda gun & holster
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: THERE ARE ICE TEA SPOONS AT THE SERVER STATION THAT ARE NOT INVERTED HANDLE UP. PLEASE INVERT HANDLE UP.THE ICE TEA SPOONS ARE INVERTED HANDLE UP.
    Location: Wait staff area
 03/04/2013Recheck
  • 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: THERE ARE TWO BOTTLES AT THE GRILL WITHOUT LABELS. ONE IS WATER AND THE OTHER IS OIL TO SPRAY ON THE GRILL, BUT THEY ARE NOT LABELED. PLEASE LABEL ALL NON-ORIGINAL BOTTLES WITH PRODUCT IN THEM.
    Location: Kitchen
  • 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: THERE IS A BOTTLE OF COMPUTER SCREEN CLEANER IN A CABINET OVER ROLLED SILVERWARE. PLEASE STORE ALL CHEMICALS SEPERATE AND/OR UNDER FOOD, UTENSILS, AND PREP AREAS.
    Location: Wait staff area
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: THE FOLLOWING UNITS HAVE RAW MEAT STORAGE ISSUES:(1) WALK-IN COOLER HAS CHICKEN OVER GROUND BEEF.(2) REACH-IN COOLER IN PREP AREA HAS RAW STEAK OVER READY TO EAT.(3) COLD TOP COOLER IN KITCHEN HAS RAW CHICKEN OVER READY TO EAT.PLEASE REFER TO ORGANIZATIONAL STORAGE HANDOUT TO PROPERLY STORE RAW MEAT.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • 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: THE FOLLOWING UNITS HAVE RAW MEAT STORAGE ISSUES:(1) WALK-IN COOLER HAS CHICKEN OVER GROUND BEEF.(2) REACH-IN COOLER IN PREP AREA HAS RAW STEAK OVER READY TO EAT.(3) COLD TOP COOLER IN KITCHEN HAS RAW CHICKEN OVER READY TO EAT.PLEASE REFER TO ORGANIZATIONAL STORAGE HANDOUT TO PROPERLY STORE RAW MEAT.
    Location: Prep area
    Equipment: Reach in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: THE FOLLOWING UNITS HAVE RAW MEAT STORAGE ISSUES:(1) WALK-IN COOLER HAS CHICKEN OVER GROUND BEEF.(2) REACH-IN COOLER IN PREP AREA HAS RAW STEAK OVER READY TO EAT.(3) COLD TOP COOLER IN KITCHEN HAS RAW CHICKEN OVER READY TO EAT.PLEASE REFER TO ORGANIZATIONAL STORAGE HANDOUT TO PROPERLY STORE RAW MEAT.
    Location: Kitchen
    Equipment: Cold top
  • Discarding datemarking (corrected on site)
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Comments: THERE IS A CONTAINER OF SHREDDED PORK DATER MARKED 2/12. PLEASE DISCARD THIS PRODUCT AND MAKE SURE TO DISCARD ANY PHF"S AFTER 7 DAYS OF DATE MARK.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • 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: THE FOLLOWING IN-PLACE SANATIZER CONCENTRATIONS ARE NOT CORRECT:(1) THE KITCHEN (QUAT) IS TOO LOW. I CHECKED DISPENSER AND IT COMES OUT AT PROPER CONCENTRATION. PLEASE MAKE SURE TO CHANGE YOUR SANATIZER MORE FREQUENTLY TO KEEP PROPER CONCENTRATION OF 200 PPM.(2) THE IN-PLACE SANATIZER BEHIND THE BAR (BLEACH) IS TOO STRONG 200PPM. PLEASE DILLUTE SO CONCENTRATION IS BETWEEN 50 -100 PPM.
    Location: Kitchen
  • 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: THE FOLLOWING IN-PLACE SANATIZER CONCENTRATIONS ARE NOT CORRECT:(1) THE KITCHEN (QUAT) IS TOO LOW. I CHECKED DISPENSER AND IT COMES OUT AT PROPER CONCENTRATION. PLEASE MAKE SURE TO CHANGE YOUR SANATIZER MORE FREQUENTLY TO KEEP PROPER CONCENTRATION OF 200 PPM.(2) THE IN-PLACE SANATIZER BEHIND THE BAR (BLEACH) IS TOO STRONG 200PPM. PLEASE DILLUTE SO CONCENTRATION IS BETWEEN 50 -100 PPM.
    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: THE FIRE EXTINGUISHERS AND THE ANSEL SYSTEM TAGS ARE OUT OF DATE. PLEASE HAVE A COMPANY INSPECT AND PROPERLY TAG THE UNITS.
  • Unapproved employee eating/smoking area (corrected on site)
    Unapproved location for designated employee area.
    Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
    Comments: THERE ARE EMPTY EMPLOYEE MUGS SITTING ON TOP OF THE OTIS SPUNKMEYER OVEN. PLEASE STORE ALL EMPLOYEE DRINKS SEPERATE AND/OR UNDER ALL FOOD, UTENSILS, AND PREP AREAS. PLEASE BE SURE TO USE A LIDDED CUP WITH A STRAW.
    Location: Wait staff area
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: THE LIDS ON THE DUMPSTER ARE OPEN. PLEASE MAKE SURE THE LIDS ARE CLOSED AT ALL TIMES.
    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: THE FLOOR UNDER THE CANNED SHELVING NEXT TO THE REACH-IN COOLER IN THE PREP AREA NEEDS CLEANED. PLEASE MOVE SHELVING FROM WALL AND SWEEP AND MOP FLOOR.
    Location: Prep 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 TOP OF A COUNTER. PLEASE STORE ALL WET WIPING CLOTHES IN SANATIZER.
    Location: Prep area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THE WALK-IN COOLER DOOR DOES NOT SEAL TIGHTLY. PLEASE HAVE PROFESSIONAL REPAIR.(2) THE PAPER TOWEL HOLDER AT THE HAND SINK AT THE BAR IS TOO LARGE FOR THE PAPER TOWELS, SO THE PAPER TOWELS FALL OFF INTO THE TRASH CAN THAT IS SITTING UNDER THE HOLDER. PLEASE REPLACE WITH A PAPER TOWEL HOLDER THAT FITS THE PAPER TOWELS IN USE..
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THE WALK-IN COOLER DOOR DOES NOT SEAL TIGHTLY. PLEASE HAVE PROFESSIONAL REPAIR.(2) THE PAPER TOWEL HOLDER AT THE HAND SINK AT THE BAR IS TOO LARGE FOR THE PAPER TOWELS, SO THE PAPER TOWELS FALL OFF INTO THE TRASH CAN THAT IS SITTING UNDER THE HOLDER. PLEASE REPLACE WITH A PAPER TOWEL HOLDER THAT FITS THE PAPER TOWELS IN USE..
    Location: Bar
  • 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: THE FOLLOWING AREAS HAVE FOOD STORED ON THE FLOOR:(1) WALK-IN COOLER(2) WALK-IN FREEZERPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • 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: THE FOLLOWING AREAS HAVE FOOD STORED ON THE FLOOR:(1) WALK-IN COOLER(2) WALK-IN FREEZERPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED CLEANED:(1) REACH-IN COOLER IN PREP AREA.(2) REACH-IN FREEZER IN KITCHEN(3) INSIDE BREADING CABINET IN KITCHEN(4) SODA GUN AT SERVER STATION AT BAR
    Location: Prep area
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED CLEANED:(1) REACH-IN COOLER IN PREP AREA.(2) REACH-IN FREEZER IN KITCHEN(3) INSIDE BREADING CABINET IN KITCHEN(4) SODA GUN AT SERVER STATION AT BAR
    Location: Kitchen
    Equipment: reach in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED CLEANED:(1) REACH-IN COOLER IN PREP AREA.(2) REACH-IN FREEZER IN KITCHEN(3) INSIDE BREADING CABINET IN KITCHEN(4) SODA GUN AT SERVER STATION AT BAR
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED CLEANED:(1) REACH-IN COOLER IN PREP AREA.(2) REACH-IN FREEZER IN KITCHEN(3) INSIDE BREADING CABINET IN KITCHEN(4) SODA GUN AT SERVER STATION AT BAR
    Location: Bar
    Equipment: Soda gun & holster
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: THERE ARE ICE TEA SPOONS AT THE SERVER STATION THAT ARE NOT INVERTED HANDLE UP. PLEASE INVERT HANDLE UP.
    Location: Wait staff area
 02/25/2013Routine
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: BARE HAND CONTACT BY EMPLOYEE, OBSERVED WITH BREAD FOR BEEF MANHATTAN. ENSURE GLOVES, TONGS OR UTENSILS ARE USED.
  • 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: SANITIZER IN BAR ALSO CONTAINS DETERGENT.DISCONTINUE USE OF DETERGENT IN SANITIZER. USE ONLY BLEACH OR QUATERNARY AMMONIUM AND WATER.
    Location: Bar
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: REPLACE LIGHT IN WALK IN COOLER.
    Location: Walk-in cooler
  • 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: TO GO CONTAINERS NEXT TO HAND SINK.BARTENDER REMOVED AND PLACED WHERE NOT EXPOSED TO SPLASH/CONTAMINATION.
    Location: Bar
  • 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 THERMOMETER IN COOLER TO MONITOR TEMPERATURE.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO PAPERTOWELS LOCATED AT HAND SINK. BARTENDER STATED PAPERTOWEL HOLDER IS BROKEN. PAPERTOWELS PROVIDED. REPAIR OR REPLACE HOLDER.
    Location: Bar
    Equipment: Hand sink
 06/20/2012Recheck
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: BARE HAND CONTACT BY EMPLOYEE, OBSERVED WITH BREAD FOR BEEF MANHATTAN. ENSURE GLOVES, TONGS OR UTENSILS ARE USED.
  • 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: SANITIZER IN BAR ALSO CONTAINS DETERGENT.DISCONTINUE USE OF DETERGENT IN SANITIZER. USE ONLY BLEACH OR QUATERNARY AMMONIUM AND WATER.
    Location: Bar
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: REPLACE LIGHT IN WALK IN COOLER.
    Location: Walk-in cooler
  • 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: TO GO CONTAINERS NEXT TO HAND SINK.BARTENDER REMOVED AND PLACED WHERE NOT EXPOSED TO SPLASH/CONTAMINATION.
    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 THERMOMETER IN COOLER TO MONITOR TEMPERATURE.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO PAPERTOWELS LOCATED AT HAND SINK. BARTENDER STATED PAPERTOWEL HOLDER IS BROKEN. PAPERTOWELS PROVIDED. REPAIR OR REPLACE HOLDER.
    Location: Bar
    Equipment: Hand sink
 06/13/2012Routine
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE CERTIFICATE FOR OWNER OR EMPLOYEE BY RECHECK DATE.
 02/22/2012Routine
No violation noted during this evaluation. 01/18/2012Pre-Licensing

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