- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: SIDE BAR:EMPLOYEE PERSONAL CIGARETTES STORED AT BAR.
- 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: WHITE BAR & MIDDLE BAR:LABEL CHEMICAL SPRAY BOTTLES.
Location: Bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SIDE BAR & MIDDLE BAR:
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: KITCHEN:PERSONAL EMPLOYEE FOOD AND OPEN DRINKS STORED IN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.MIDDLE BAR:PERSONAL EMPLOYEE DRINK--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.COLT BAR:PERSONAL EMPLOYE FOOD AND DRINKS--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
Location: Kitchen
Equipment: Walk in cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: KITCHEN:PERSONAL EMPLOYEE FOOD AND OPEN DRINKS STORED IN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.MIDDLE BAR:PERSONAL EMPLOYEE DRINK--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.COLT BAR:PERSONAL EMPLOYE FOOD AND DRINKS--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAIN BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACE OF MAIN BAR KEG COOLER.
Location: Main bar
Equipment: Keg cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT USE HANDSINKS AS DUMPSINKS AT BAR LOCATIONS; USE FOR HANDWASHING ONLY.
Location: Bar
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: MIDDLE BAR (COS) & COLT BAR:SANITIZER AT BAR 4-BAY SINK AT 0 PPM.MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Bar
Equipment: 4-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE HAS EXPIRED.PROVIDE UPDATED CERTIFIED FOOD HANDLER INFORMATION OR HAVE AN EMPLOYEE FROM ESTABLISHMENT BECOME REGISTERED.PROVIDE PROOF OF REGISTRATION (EX. RECEIPT) VIA FAX OR EMAIL.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: SIDE BAR: COSEX, PERSONAL EMPLOYEE ITEMS, CIGARETTES, ETC.--DISCONTINE THIS BEHAVIOR.MAIN BAR: COSPERSONAL EMPLOYEE ITEMS.--DISCONTINUE THIS BEHAVIOR.WHITE BAR:PERSONAL EMPLOYEE ITEMS.--DISCONTINUE THIS BEHAVIOR.MIDDLE BAR: CORRECTED.PERSONAL EMPLOYEE ITEMS.--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: SIDE BAR: COSEX, PERSONAL EMPLOYEE ITEMS, CIGARETTES, ETC.--DISCONTINE THIS BEHAVIOR.MAIN BAR: COSPERSONAL EMPLOYEE ITEMS.--DISCONTINUE THIS BEHAVIOR.WHITE BAR:PERSONAL EMPLOYEE ITEMS.--DISCONTINUE THIS BEHAVIOR.MIDDLE BAR: CORRECTED.PERSONAL EMPLOYEE ITEMS.--DISCONTINUE THIS BEHAVIOR.
Location: Main 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: COLT BAR:KEEP BOX OF SINGLE-SERVICE USE ITEM CUPS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Bar
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS:HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN OCTOBER OF 2013)
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS:HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN OCTOBER OF 2013)
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: QUOTES AND PROPOSAL INVOICE BIDS HAVE BEEN PROVIDED.KITCHEN:REPLACE DAMAGED CEILING TILES AND/OR PROVIDE CEILING TILES WHERE MISSING AT BACK DRY STORAGE LIQUOR STORAGE ROOMS.COLT BAR:REPAIR ALL DAMAGED FLOORS WHERE NEEDED. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE. REMOVE WOODEN FLOOR BOARD.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: QUOTES AND PROPOSAL INVOICE BIDS HAVE BEEN PROVIDED.KITCHEN:REPLACE DAMAGED CEILING TILES AND/OR PROVIDE CEILING TILES WHERE MISSING AT BACK DRY STORAGE LIQUOR STORAGE ROOMS.COLT BAR:REPAIR ALL DAMAGED FLOORS WHERE NEEDED. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE. REMOVE WOODEN FLOOR BOARD.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: QUOTES AND PROPOSAL INVOICE BIDS HAVE BEEN PROVIDED.KITCHEN:REPLACE DAMAGED CEILING TILES AND/OR PROVIDE CEILING TILES WHERE MISSING AT BACK DRY STORAGE LIQUOR STORAGE ROOMS.COLT BAR:REPAIR ALL DAMAGED FLOORS WHERE NEEDED. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE. REMOVE WOODEN FLOOR BOARD.
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: COLT BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS. REMOVE BROKEN GLASS OFF FLOOR.
Location: Bar
- 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: COLT BAR:REPAIR INTERIOR LEAKS AT BAR COOLER WHERE NEEDED.REMOVE TOWELS OUT OF COOLER AND REPAIR PROPERLY.
Location: Bar
Equipment: Reach in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DO NOT STORE OPEN/EXPOSED CUT FRUIT NEXT TO BAR HANDSINKS TO PREVENT CROSS-CONTAMINATION.
Location: Main bar
Equipment: Hand 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: KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ICE MACHINE.COLT BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ICE BINS, SODA GUNS AND HOLSTERS.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ICE MACHINE.COLT BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ICE BINS, SODA GUNS AND HOLSTERS.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ICE MACHINE.COLT BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ICE BINS, SODA GUNS AND HOLSTERS.
Location: Bar
Equipment: Ice bin
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: MIDDLE BAR & COLT BAR:
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MIDDLE BAR & COLT BAR:
Location: Bar
Equipment: Hand sink
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: SIDE BAR:BAR 4-BAY SINK SET-UP IMPROPERLY. MAINTAIN BAR 4-BAY SINK SET-UP WITH PROPER ORDER OF WASH/RINSE/SANITIZE SET-UP.
Location: Bar
Equipment: 4-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS:MAIN BAR:ENSURE DRAIN LINES ARE INSTALLED PROPERLY FOR PROPER DRAINAGE TO FLOOR DRAINS.MAIN WOMENS RESTROOM:REPAIR RIGHT SIDE HANDSINK.BACK MENS RESTROOM:REPAIR COLD WATER AT RIGHT SIDE HANDSINK.
Location: Main bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS:MAIN BAR:ENSURE DRAIN LINES ARE INSTALLED PROPERLY FOR PROPER DRAINAGE TO FLOOR DRAINS.MAIN WOMENS RESTROOM:REPAIR RIGHT SIDE HANDSINK.BACK MENS RESTROOM:REPAIR COLD WATER AT RIGHT SIDE HANDSINK.
Location: Womens restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS:MAIN BAR:ENSURE DRAIN LINES ARE INSTALLED PROPERLY FOR PROPER DRAINAGE TO FLOOR DRAINS.MAIN WOMENS RESTROOM:REPAIR RIGHT SIDE HANDSINK.BACK MENS RESTROOM:REPAIR COLD WATER AT RIGHT SIDE HANDSINK.
Location: Mens restroom
Equipment: Hand sink
|
11/08/2014 | Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: SIDE BAR:EMPLOYEE PERSONAL CIGARETTES STORED AT BAR.
- 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: WHITE BAR & MIDDLE BAR:LABEL CHEMICAL SPRAY BOTTLES.
Location: Bar
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SIDE BAR & MIDDLE BAR:
Location: Bar
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: KITCHEN:PERSONAL EMPLOYEE FOOD AND OPEN DRINKS STORED IN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.MIDDLE BAR:PERSONAL EMPLOYEE DRINK--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.COLT BAR:PERSONAL EMPLOYE FOOD AND DRINKS--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
Location: Kitchen
Equipment: Walk in cooler
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: KITCHEN:PERSONAL EMPLOYEE FOOD AND OPEN DRINKS STORED IN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.MIDDLE BAR:PERSONAL EMPLOYEE DRINK--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.COLT BAR:PERSONAL EMPLOYE FOOD AND DRINKS--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAIN BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACE OF MAIN BAR KEG COOLER.
Location: Main bar
Equipment: Keg cooler
- 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: MIDDLE BAR & COLT BAR:SANITIZER AT BAR 4-BAY SINK AT 0 PPM.MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Bar
Equipment: 4-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE HAS EXPIRED.PROVIDE UPDATED CERTIFIED FOOD HANDLER INFORMATION OR HAVE AN EMPLOYEE FROM ESTABLISHMENT BECOME REGISTERED.PROVIDE PROOF OF REGISTRATION (EX. RECEIPT) VIA FAX OR EMAIL.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: SIDE BAR:EX, PERSONAL EMPLOYEE ITEMS, CIGARETTES, ETC.--DISCONTINE THIS BEHAVIOR.MAIN BAR:PERSONAL EMPLOYEE ITEMS.--DISCONTINUE THIS BEHAVIOR.WHITE BAR:PERSONAL EMPLOYEE ITEMS.--DISCONTINUE THIS BEHAVIOR.MIDDLE BAR:PERSONAL EMPLOYEE ITEMS.--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- 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: SIDE BAR:EX, PERSONAL EMPLOYEE ITEMS, CIGARETTES, ETC.--DISCONTINE THIS BEHAVIOR.MAIN BAR:PERSONAL EMPLOYEE ITEMS.--DISCONTINUE THIS BEHAVIOR.WHITE BAR:PERSONAL EMPLOYEE ITEMS.--DISCONTINUE THIS BEHAVIOR.MIDDLE BAR:PERSONAL EMPLOYEE ITEMS.--DISCONTINUE THIS BEHAVIOR.
Location: Main bar
- 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: COLT BAR:KEEP BOX OF SINGLE-SERVICE USE ITEM CUPS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Bar
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN OCTOBER OF 2013)
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN OCTOBER OF 2013)
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: KITCHEN:REPLACE DAMAGED CEILING TILES AND/OR PROVIDE CEILING TILES WHERE MISSING AT BACK DRY STORAGE LIQUOR STORAGE ROOMS.COLT BAR:REPAIR ALL DAMAGED FLOORS WHERE NEEDED. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE. REMOVE WOODEN FLOOR BOARD.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: KITCHEN:REPLACE DAMAGED CEILING TILES AND/OR PROVIDE CEILING TILES WHERE MISSING AT BACK DRY STORAGE LIQUOR STORAGE ROOMS.COLT BAR:REPAIR ALL DAMAGED FLOORS WHERE NEEDED. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE. REMOVE WOODEN FLOOR BOARD.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: KITCHEN:REPLACE DAMAGED CEILING TILES AND/OR PROVIDE CEILING TILES WHERE MISSING AT BACK DRY STORAGE LIQUOR STORAGE ROOMS.COLT BAR:REPAIR ALL DAMAGED FLOORS WHERE NEEDED. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE. REMOVE WOODEN FLOOR BOARD.
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: COLT BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS. REMOVE BROKEN GLASS OFF FLOOR.
Location: Bar
- 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: COLT BAR:REPAIR INTERIOR LEAKS AT BAR COOLER WHERE NEEDED.REMOVE TOWELS OUT OF COOLER AND REPAIR PROPERLY.
Location: Bar
Equipment: Reach in cooler
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DO NOT STORE OPEN/EXPOSED CUT FRUIT NEXT TO BAR HANDSINKS TO PREVENT CROSS-CONTAMINATION.
Location: Main bar
Equipment: Hand 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: KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ICE MACHINE.COLT BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ICE BINS, SODA GUNS AND HOLSTERS.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ICE MACHINE.COLT BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ICE BINS, SODA GUNS AND HOLSTERS.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ICE MACHINE.COLT BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ICE BINS, SODA GUNS AND HOLSTERS.
Location: Bar
Equipment: Ice bin
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: MIDDLE BAR & COLT BAR:
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MIDDLE BAR & COLT BAR:
Location: Bar
Equipment: Hand sink
- Three bay : inappropriate use (corrected on site)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: SIDE BAR:BAR 4-BAY SINK SET-UP IMPROPERLY. MAINTAIN BAR 4-BAY SINK SET-UP WITH PROPER ORDER OF WASH/RINSE/SANITIZE SET-UP.
Location: Bar
Equipment: 4-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN BAR:ENSURE DRAIN LINES ARE INSTALLED PROPERLY FOR PROPER DRAINAGE TO FLOOR DRAINS.MAIN WOMENS RESTROOM:REPAIR RIGHT SIDE HANDSINK.BACK MENS RESTROOM:REPAIR COLD WATER AT RIGHT SIDE HANDSINK.
Location: Main bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN BAR:ENSURE DRAIN LINES ARE INSTALLED PROPERLY FOR PROPER DRAINAGE TO FLOOR DRAINS.MAIN WOMENS RESTROOM:REPAIR RIGHT SIDE HANDSINK.BACK MENS RESTROOM:REPAIR COLD WATER AT RIGHT SIDE HANDSINK.
Location: Womens restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN BAR:ENSURE DRAIN LINES ARE INSTALLED PROPERLY FOR PROPER DRAINAGE TO FLOOR DRAINS.MAIN WOMENS RESTROOM:REPAIR RIGHT SIDE HANDSINK.BACK MENS RESTROOM:REPAIR COLD WATER AT RIGHT SIDE HANDSINK.
Location: Mens restroom
Equipment: Hand sink
|
11/01/2014 | Routine |
- 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: KEEP CHEMICALS SEPERATED PROPERLY AT KITCHEN DISHMACHINE LOCATION AND AT COLTS BAR.
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: KEEP CHEMICALS SEPERATED PROPERLY AT KITCHEN DISHMACHINE LOCATION AND AT COLTS BAR.
Location: Dish machine area
- 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: KEEP CHEMICALS SEPERATED PROPERLY AT KITCHEN DISHMACHINE LOCATION AND AT COLTS BAR.
Location: Bar
- 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: MIDDLE BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BAR REACH-IN-COOLERS.
Location: Bar
Equipment: Reach in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ENSURE THAT HANDSINKS ARE ONLY BEING USED FOR HANDWASHING ONLY AT ALL BAR LOCATIONS.DO NOT USE HANDSINKS AS DUMPSINKS (EX. DUMPING ICE AND DRINKS).
Location: Bar
Equipment: Hand sink
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS FOR ENTIRE ESTABLISHMENT KITCHEN AND ALL BAR LOCATIONS.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING WHERE MISSING AT BACK BAR MENS RESTROOM.
Location: Mens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:PROVIDE PROPER CEILING TILES WHERE MISSING AT BACK KITCHEN LIQUOR STORAGE ROOMS. ALSO REPLACE ANY DAMAGED CEILING TILES.
Location: Kitchen (back)
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:PROVIDE PROPER CEILING TILES WHERE MISSING AT BACK KITCHEN LIQUOR STORAGE ROOMS. ALSO REPLACE ANY DAMAGED CEILING TILES.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT ALL BAR LOCATIONS.
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 INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING.
Location: Main bar
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SIDE BAR:PROVIDE PROPER REACH-IN-COOLER DOOR HANDLE WHERE MISSING--CORRECTED.MAIN RESTROOM LOCATION:REPAIR MENS RESTROOM URINAL.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SIDE BAR:PROVIDE PROPER REACH-IN-COOLER DOOR HANDLE WHERE MISSING--CORRECTED.MAIN RESTROOM LOCATION:REPAIR MENS RESTROOM URINAL.
Location: Mens restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: MAIN RESTROOM LOCATION:SEAL MENS RESTROOM LOOSE FAUCETS AT HANDSINKS SO THAT THEY ARE NOT MOVABLE.
Location: Mens restroom
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: MIDDLE BAR:DO NOT STORE CUPS AND SODA GUN HOSE AT BAR ICE BINS WITH CONSUMER DRINKING ICE TO PREVENT CROSS-CONTAMINATION.
Location: Bar
Equipment: Ice bin
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DO NOT USE TOP OF KITCHEN DISHMACHINE AS STORAGE. KEEP CLEAN, FREE AND ACCESSIBLE.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DO NOT USE TOP OF KITCHEN DISHMACHINE AS STORAGE. KEEP CLEAN, FREE AND ACCESSIBLE.
Location: Dish machine area
- 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 SODA GUNS AND SODA GUN HOLSTERS AT ALL BAR LOCATONS.
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN CADDY FRONT BAR:REPAIR LEAKS AT MAIN BAR HANDSINK.*ESTABLISHMENT HAS 2 OTHER HANDSINKS AT THIS BAR THAT CAN BE USED ALSO UNTIL THIS HANDSINK IS REPAIRED*REPAIR ALL OR ANY LEAKS UNDERNEATH AT 4-BAY SINK PIPING, DRAIN LINES, TUBES, ETC--CORRECTED.
Location: Main bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN CADDY FRONT BAR:REPAIR LEAKS AT MAIN BAR HANDSINK.*ESTABLISHMENT HAS 2 OTHER HANDSINKS AT THIS BAR THAT CAN BE USED ALSO UNTIL THIS HANDSINK IS REPAIRED*REPAIR ALL OR ANY LEAKS UNDERNEATH AT 4-BAY SINK PIPING, DRAIN LINES, TUBES, ETC--CORRECTED.
Location: Main bar
Equipment: Hand sink
- 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: ENSURE THAT ICE SCOOPS ARE STORED PROPERLY AT ALL ESTABLISMENT BAR LOCATIONS.STORE IN PROPER ICE SCOOP HOLDER, IN ICE BIN WITH HANDLES UP OR ON A CLEAN SANITARY SURFACE.
Location: Bar
Equipment: Ice bin
|
07/18/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KEEP CHEMICALS SEPERATED PROPERLY AT KITCHEN DISHMACHINE LOCATION AND AT COLTS BAR.
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: KEEP CHEMICALS SEPERATED PROPERLY AT KITCHEN DISHMACHINE LOCATION AND AT COLTS BAR.
Location: Dish machine area
- 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: KEEP CHEMICALS SEPERATED PROPERLY AT KITCHEN DISHMACHINE LOCATION AND AT COLTS BAR.
Location: Bar
- 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: MIDDLE BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BAR REACH-IN-COOLERS.
Location: Bar
Equipment: Reach in cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ENSURE THAT HANDSINKS ARE ONLY BEING USED FOR HANDWASHING ONLY AT ALL BAR LOCATIONS.DO NOT USE HANDSINKS AS DUMPSINKS (EX. DUMPING ICE AND DRINKS).
Location: Bar
Equipment: Hand sink
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS FOR ENTIRE ESTABLISHMENT KITCHEN AND ALL BAR LOCATIONS.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING WHERE MISSING AT BACK BAR MENS RESTROOM.
Location: Mens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE PROPER CEILING TILES WHERE MISSING AT BACK KITCHEN LIQUOR STORAGE ROOMS. ALSO REPLACE ANY DAMAGED CEILING TILES.
Location: Kitchen (back)
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE PROPER CEILING TILES WHERE MISSING AT BACK KITCHEN LIQUOR STORAGE ROOMS. ALSO REPLACE ANY DAMAGED CEILING TILES.
Location: Dry storage
- 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 FLOOR CLEANING AND SANITIZING AT ALL BAR LOCATIONS.
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING.
Location: Bar
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 INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING.
Location: 2nd bar
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 INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING.
Location: Main bar
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SIDE BAR:PROVIDE PROPER REACH-IN-COOLER DOOR HANDLE WHERE MISSING.MAIN RESTROOM LOCATION:REPAIR MENS RESTROOM URINAL.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SIDE BAR:PROVIDE PROPER REACH-IN-COOLER DOOR HANDLE WHERE MISSING.MAIN RESTROOM LOCATION:REPAIR MENS RESTROOM URINAL.
Location: Mens restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: MAIN RESTROOM LOCATION:SEAL MENS RESTROOM LOOSE FAUCETS AT HANDSINKS SO THAT THEY ARE NOT MOVABLE.
Location: Mens restroom
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: MIDDLE BAR:DO NOT STORE CUPS AND SODA GUN HOSE AT BAR ICE BINS WITH CONSUMER DRINKING ICE TO PREVENT CROSS-CONTAMINATION.
Location: Bar
Equipment: Ice bin
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DO NOT USE TOP OF KITCHEN DISHMACHINE AS STORAGE. KEEP CLEAN, FREE AND ACCESSIBLE.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DO NOT USE TOP OF KITCHEN DISHMACHINE AS STORAGE. KEEP CLEAN, FREE AND ACCESSIBLE.
Location: Dish machine area
- 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 SODA GUNS AND SODA GUN HOLSTERS AT ALL BAR LOCATONS.
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN CADDY FRONT BAR:REPAIR ALL OR ANY LEAKS UNDERNEATH AT 4-BAY SINK PIPING, DRAIN LINES, TUBES, ETC.
Location: Main bar
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ENSURE THAT ICE SCOOPS ARE STORED PROPERLY AT ALL ESTABLISMENT BAR LOCATIONS.STORE IN PROPER ICE SCOOP HOLDER, IN ICE BIN WITH HANDLES UP OR ON A CLEAN SANITARY SURFACE.
Location: Bar
Equipment: Ice bin
|
06/27/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KEEP CHEMICALS SEPERATED PROPERLY AT KITCHEN DISHMACHINE LOCATION AND AT COLTS BAR.
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: KEEP CHEMICALS SEPERATED PROPERLY AT KITCHEN DISHMACHINE LOCATION AND AT COLTS BAR.
Location: Dish machine area
- 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: KEEP CHEMICALS SEPERATED PROPERLY AT KITCHEN DISHMACHINE LOCATION AND AT COLTS BAR.
Location: Bar
- 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: MIDDLE BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BAR REACH-IN-COOLERS.
Location: Bar
Equipment: Reach in cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ENSURE THAT HANDSINKS ARE ONLY BEING USED FOR HANDWASHING ONLY AT ALL BAR LOCATIONS.DO NOT USE HANDSINKS AS DUMPSINKS (EX. DUMPING ICE AND DRINKS).
Location: Bar
Equipment: Hand sink
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS FOR ENTIRE ESTABLISHMENT KITCHEN AND ALL BAR LOCATIONS.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING WHERE MISSING AT BACK BAR MENS RESTROOM.
Location: Mens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE PROPER CEILING TILES WHERE MISSING AT BACK KITCHEN LIQUOR STORAGE ROOMS. ALSO REPLACE ANY DAMAGED CEILING TILES.
Location: Kitchen (back)
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE PROPER CEILING TILES WHERE MISSING AT BACK KITCHEN LIQUOR STORAGE ROOMS. ALSO REPLACE ANY DAMAGED CEILING TILES.
Location: Dry storage
- 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 FLOOR CLEANING AND SANITIZING AT ALL BAR LOCATIONS.
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING.
Location: Bar
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 INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING.
Location: 2nd bar
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 INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING.
Location: Main bar
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SIDE BAR:PROVIDE PROPER REACH-IN-COOLER DOOR HANDLE WHERE MISSING.MAIN RESTROOM LOCATION:REPAIR MENS RESTROOM URINAL.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SIDE BAR:PROVIDE PROPER REACH-IN-COOLER DOOR HANDLE WHERE MISSING.MAIN RESTROOM LOCATION:REPAIR MENS RESTROOM URINAL.
Location: Mens restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: MAIN RESTROOM LOCATION:SEAL MENS RESTROOM LOOSE FAUCETS AT HANDSINKS SO THAT THEY ARE NOT MOVABLE.
Location: Mens restroom
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: MIDDLE BAR:DO NOT STORE CUPS AND SODA GUN HOSE AT BAR ICE BINS WITH CONSUMER DRINKING ICE TO PREVENT CROSS-CONTAMINATION.
Location: Bar
Equipment: Ice bin
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DO NOT USE TOP OF KITCHEN DISHMACHINE AS STORAGE. KEEP CLEAN, FREE AND ACCESSIBLE.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DO NOT USE TOP OF KITCHEN DISHMACHINE AS STORAGE. KEEP CLEAN, FREE AND ACCESSIBLE.
Location: Dish machine area
- 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 SODA GUNS AND SODA GUN HOLSTERS AT ALL BAR LOCATONS.
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN CADDY FRONT BAR:REPAIR ALL OR ANY LEAKS UNDERNEATH AT 4-BAY SINK PIPING, DRAIN LINES, TUBES, ETC.
Location: Main bar
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ENSURE THAT ICE SCOOPS ARE STORED PROPERLY AT ALL ESTABLISMENT BAR LOCATIONS.STORE IN PROPER ICE SCOOP HOLDER, IN ICE BIN WITH HANDLES UP OR ON A CLEAN SANITARY SURFACE.
Location: Bar
Equipment: Ice bin
|
06/14/2014 | Routine |
- 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.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) PULL PORK AT 134 F.2) SPINACH DIP AT 107 F.
Location: Cook line
Equipment: Steam table
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) PULL PORK AT 134 F.2) SPINACH DIP AT 107 F.
Location: Cook line
Equipment: Steam table
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1) PULL PORK AT 134 F.2) SPINACH DIP AT 107 F.*CORRECTIVE ACTION* REHEATED ON STOVE.
Location: Cook line
Equipment: Steam table
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1) PULL PORK AT 134 F.2) SPINACH DIP AT 107 F.*CORRECTIVE ACTION* REHEATED ON STOVE.
Location: Cook line
Equipment: Steam table
- 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: KEEP CHEMICALS SEPERATED PROPERLY AT THE FOLLOWING BARS:1) COLTS BAR2) CADILLAC SIDE BAR3) MAIN FRONT CADILLAC BAR
Location: Bar
- 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: USE ONLY FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.
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: USE ONLY FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS:PROVIDE LIGHT WHERE OUT AT LIQUOR STORAGE ROOM CEILING.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS:PROVIDE LIGHT WHERE OUT AT LIQUOR STORAGE ROOM CEILING.
Location: Dry storage
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT REACH-IN-COOLERS AT THE FOLLOWING BARS:1) COLTS BAR2) MAIN FRONT CADILLAC BAR--COS.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE DAMAGED CRACKED KITCHEN ICE MACHINE DOORS AT KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND/OR ANCHOR 3-BAY SINK SO THAT IT IS NOT MOVABLE AT THE FOLLOWING BARS:1) COLTS BAR2) CADILLAC SIDE BAR3) MAIN FRONT CADILLAC BAR
Location: Bar
Equipment: 3-bay
- 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Kitchen
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF KITCHEN INTERIOR SURFACES OF ICE MACHINE.2) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF WHITE BAR SODA GUN.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF KITCHEN INTERIOR SURFACES OF ICE MACHINE.2) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF WHITE BAR SODA GUN.
Location: Bar
Equipment: Soda gun & holster
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:REPLACE DAMAGED CRACKED LIGHT GUARD SHIELD AT CEILING OF LIQUOR STORAGE ROOM.
Location: Back room
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:REPLACE DAMAGED CRACKED LIGHT GUARD SHIELD AT CEILING OF LIQUOR STORAGE ROOM.
Location: Dry storage
- 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 BACK KITCHEN HANDSINK DRAIN TO ENSURE THAT WATER IS DRAINING PROPERLY AND NOT OVERFLOWING OUT OF FLOOR DRAIN.
Location: Kitchen (back)
Equipment: Hand sink
|
02/20/2014 | Recheck |
- 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.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) PULL PORK AT 134 F.2) SPINACH DIP AT 107 F.
Location: Cook line
Equipment: Steam table
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) PULL PORK AT 134 F.2) SPINACH DIP AT 107 F.
Location: Cook line
Equipment: Steam table
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1) PULL PORK AT 134 F.2) SPINACH DIP AT 107 F.*CORRECTIVE ACTION* REHEATED ON STOVE.
Location: Cook line
Equipment: Steam table
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1) PULL PORK AT 134 F.2) SPINACH DIP AT 107 F.*CORRECTIVE ACTION* REHEATED ON STOVE.
Location: Cook line
Equipment: Steam table
- 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: KEEP CHEMICALS SEPERATED PROPERLY AT THE FOLLOWING BARS:1) COLTS BAR2) CADILLAC SIDE BAR3) MAIN FRONT CADILLAC BAR
Location: Bar
- 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: USE ONLY FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.
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: USE ONLY FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS:PROVIDE LIGHT WHERE OUT AT LIQUOR STORAGE ROOM CEILING.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS:PROVIDE LIGHT WHERE OUT AT LIQUOR STORAGE ROOM CEILING.
Location: Dry storage
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT REACH-IN-COOLERS AT THE FOLLOWING BARS:1) COLTS BAR2) MAIN FRONT CADILLAC BAR--COS.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE DAMAGED CRACKED KITCHEN ICE MACHINE DOORS AT KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND/OR ANCHOR 3-BAY SINK SO THAT IT IS NOT MOVABLE AT THE FOLLOWING BARS:1) COLTS BAR2) CADILLAC SIDE BAR3) MAIN FRONT CADILLAC BAR
Location: Bar
Equipment: 3-bay
- 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Kitchen
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF KITCHEN INTERIOR SURFACES OF ICE MACHINE.2) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF WHITE BAR SODA GUN.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF KITCHEN INTERIOR SURFACES OF ICE MACHINE.2) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF WHITE BAR SODA GUN.
Location: Bar
Equipment: Soda gun & holster
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:REPLACE DAMAGED CRACKED LIGHT GUARD SHIELD AT CEILING OF LIQUOR STORAGE ROOM.
Location: Back room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:REPLACE DAMAGED CRACKED LIGHT GUARD SHIELD AT CEILING OF LIQUOR STORAGE ROOM.
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR BACK KITCHEN HANDSINK DRAIN TO ENSURE THAT WATER IS DRAINING PROPERLY AND NOT OVERFLOWING OUT OF FLOOR DRAIN.
Location: Kitchen (back)
Equipment: Hand sink
|
02/06/2014 | Recheck |
- 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.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) PULL PORK AT 134 F.2) SPINACH DIP AT 107 F.
Location: Cook line
Equipment: Steam table
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) PULL PORK AT 134 F.2) SPINACH DIP AT 107 F.
Location: Cook line
Equipment: Steam table
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1) PULL PORK AT 134 F.2) SPINACH DIP AT 107 F.*CORRECTIVE ACTION* REHEATED ON STOVE.
Location: Cook line
Equipment: Steam table
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1) PULL PORK AT 134 F.2) SPINACH DIP AT 107 F.*CORRECTIVE ACTION* REHEATED ON STOVE.
Location: Cook line
Equipment: Steam table
- 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: KEEP CHEMICALS SEPERATED PROPERLY AT THE FOLLOWING BARS:1) COLTS BAR2) CADILLAC SIDE BAR3) MAIN FRONT CADILLAC BAR
Location: Bar
- 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: USE ONLY FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.
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: USE ONLY FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS:PROVIDE LIGHT WHERE OUT AT LIQUOR STORAGE ROOM CEILING.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS:PROVIDE LIGHT WHERE OUT AT LIQUOR STORAGE ROOM CEILING.
Location: Dry storage
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT REACH-IN-COOLERS AT THE FOLLOWING BARS:1) COLTS BAR2) MAIN FRONT CADILLAC BAR
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE DAMAGED CRACKED KITCHEN ICE MACHINE DOORS AT KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND/OR ANCHOR 3-BAY SINK SO THAT IT IS NOT MOVABLE AT THE FOLLOWING BARS:1) COLTS BAR2) CADILLAC SIDE BAR3) MAIN FRONT CADILLAC BAR
Location: Bar
Equipment: 3-bay
- 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Kitchen
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF KITCHEN INTERIOR SURFACES OF ICE MACHINE.2) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF WHITE BAR SODA GUN.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF KITCHEN INTERIOR SURFACES OF ICE MACHINE.2) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF WHITE BAR SODA GUN.
Location: Bar
Equipment: Soda gun & holster
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:REPLACE DAMAGED CRACKED LIGHT GUARD SHIELD AT CEILING OF LIQUOR STORAGE ROOM.
Location: Back room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:REPLACE DAMAGED CRACKED LIGHT GUARD SHIELD AT CEILING OF LIQUOR STORAGE ROOM.
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR BACK KITCHEN HANDSINK DRAIN TO ENSURE THAT WATER IS DRAINING PROPERLY AND NOT OVERFLOWING OUT OF FLOOR DRAIN.
Location: Kitchen (back)
Equipment: Hand sink
|
12/06/2013 | 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.
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) PULL PORK AT 134 F.2) SPINACH DIP AT 107 F.
Location: Cook line
Equipment: Steam table
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) PULL PORK AT 134 F.2) SPINACH DIP AT 107 F.
Location: Cook line
Equipment: Steam table
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1) PULL PORK AT 134 F.2) SPINACH DIP AT 107 F.*CORRECTIVE ACTION* REHEATED ON STOVE.
Location: Cook line
Equipment: Steam table
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1) PULL PORK AT 134 F.2) SPINACH DIP AT 107 F.*CORRECTIVE ACTION* REHEATED ON STOVE.
Location: Cook line
Equipment: Steam table
- 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: KEEP CHEMICALS SEPERATED PROPERLY AT THE FOLLOWING BARS:1) COLTS BAR2) CADILLAC SIDE BAR3) MAIN FRONT CADILLAC BAR
Location: Bar
- 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: USE ONLY FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.
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: USE ONLY FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT LIQUOR STORAGE ROOM CEILING.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT LIQUOR STORAGE ROOM CEILING.
Location: Dry storage
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT REACH-IN-COOLERS AT THE FOLLOWING BARS:1) COLTS BAR2) BACK MARTINI MIDDLE BAR3) WHITE BAR4) CADILLAC SIDE BAR5) MAIN FRONT CADILLAC BAR
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED CRACKED KITCHEN ICE MACHINE DOORS AT KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND/OR ANCHOR 3-BAY SINK SO THAT IT IS NOT MOVABLE AT THE FOLLOWING BARS:1) COLTS BAR2) CADILLAC SIDE BAR3) MAIN FRONT CADILLAC BAR
Location: Bar
Equipment: 3-bay
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Kitchen
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF KITCHEN INTERIOR SURFACES OF ICE MACHINE.2) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF WHITE BAR SODA GUN.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF KITCHEN INTERIOR SURFACES OF ICE MACHINE.2) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF WHITE BAR SODA GUN.
Location: Bar
Equipment: Soda gun & holster
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED CRACKED LIGHT GUARD SHIELD AT CEILING OF LIQUOR STORAGE ROOM.
Location: Back room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED CRACKED LIGHT GUARD SHIELD AT CEILING OF LIQUOR STORAGE ROOM.
Location: Dry storage
|
11/14/2013 | Routine |
- Warning Signs
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
Comments: IN PROGESS: ORDERED THROUGH CITY (INVOICE PROVIDED BY MANAGER)
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: IN PROGESS: ORDERED THROUGH CITY (INVOICE PROVIDED BY MANAGER).
- 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: FOODS AT EXPO LINE COLD-TOP UNIT AT 46 F - 50 F--FOOD WAS DISCARDED. (EX. COLE SLAW, SOUR CREAM, SALSA)REPAIR OR PROVIDE ICE BATH TO MAINTAIN FOODS AT 41 F OR BELOW.ALL BAR LOCATIONS:STORE CUT FRUIT ON ICE BATH IN STORAGE CONTAINERS OR STORE IN REFRIGERATION OF 41 F OR BELOW.
Location: Expo line
- 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: FOODS AT EXPO LINE COLD-TOP UNIT AT 46 F - 50 F--FOOD WAS DISCARDED. (EX. COLE SLAW, SOUR CREAM, SALSA)REPAIR OR PROVIDE ICE BATH TO MAINTAIN FOODS AT 41 F OR BELOW.ALL BAR LOCATIONS:STORE CUT FRUIT ON ICE BATH IN STORAGE CONTAINERS OR STORE IN REFRIGERATION OF 41 F OR BELOW.
Location: Bar
- 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: SIDE BAR
Location: Bar
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: AT ALL BAR LOCATIONS.
Location: Bar
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DISCONTINUE IMPROPER STORAGE AND OPEN EMPLOYEE DRINKS AT ALL THE ABOVE LOCATIONS. ALL EMPLOYEE DRINKS MUST BE COVERD WITH LID AND CONTAIN A STRAW AND STORED AWAY FROM FOOD /SINGLE-SERVICE ITEMS /UTENSILS STORAGE AND OFF FOOD PREP AREAS.EMPLOYEE RIB DINNER STORED INSIDE KEG COOLER AT SIDE BAR--DISCONTINUE THIS BEHAVIOR. STORE EMPLOYEE PERSONAL FOOD AND ITEMS IN EMPLOYEE DESIGNATED LOCATED LABELED PROPERLY; NOT INTERMINGLED WITH CUSTOMER FOOD, DRINKS, UTENSILS AND/OR SINGLE-SERVICE USE ITEMS.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DISCONTINUE IMPROPER STORAGE AND OPEN EMPLOYEE DRINKS AT ALL THE ABOVE LOCATIONS. ALL EMPLOYEE DRINKS MUST BE COVERD WITH LID AND CONTAIN A STRAW AND STORED AWAY FROM FOOD /SINGLE-SERVICE ITEMS /UTENSILS STORAGE AND OFF FOOD PREP AREAS.EMPLOYEE RIB DINNER STORED INSIDE KEG COOLER AT SIDE BAR--DISCONTINUE THIS BEHAVIOR. STORE EMPLOYEE PERSONAL FOOD AND ITEMS IN EMPLOYEE DESIGNATED LOCATED LABELED PROPERLY; NOT INTERMINGLED WITH CUSTOMER FOOD, DRINKS, UTENSILS AND/OR SINGLE-SERVICE USE ITEMS.
Location: Dry storage
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DISCONTINUE IMPROPER STORAGE AND OPEN EMPLOYEE DRINKS AT ALL THE ABOVE LOCATIONS. ALL EMPLOYEE DRINKS MUST BE COVERD WITH LID AND CONTAIN A STRAW AND STORED AWAY FROM FOOD /SINGLE-SERVICE ITEMS /UTENSILS STORAGE AND OFF FOOD PREP AREAS.EMPLOYEE RIB DINNER STORED INSIDE KEG COOLER AT SIDE BAR--DISCONTINUE THIS BEHAVIOR. STORE EMPLOYEE PERSONAL FOOD AND ITEMS IN EMPLOYEE DESIGNATED LOCATED LABELED PROPERLY; NOT INTERMINGLED WITH CUSTOMER FOOD, DRINKS, UTENSILS AND/OR SINGLE-SERVICE USE ITEMS.
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DISCONTINUE IMPROPER STORAGE AND OPEN EMPLOYEE DRINKS AT ALL THE ABOVE LOCATIONS. ALL EMPLOYEE DRINKS MUST BE COVERD WITH LID AND CONTAIN A STRAW AND STORED AWAY FROM FOOD /SINGLE-SERVICE ITEMS /UTENSILS STORAGE AND OFF FOOD PREP AREAS.EMPLOYEE RIB DINNER STORED INSIDE KEG COOLER AT SIDE BAR--DISCONTINUE THIS BEHAVIOR. STORE EMPLOYEE PERSONAL FOOD AND ITEMS IN EMPLOYEE DESIGNATED LOCATED LABELED PROPERLY; NOT INTERMINGLED WITH CUSTOMER FOOD, DRINKS, UTENSILS AND/OR SINGLE-SERVICE USE ITEMS.
Location: Dish machine 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: KEEP RAW EGGS STORED BELOW READY-TO-EAT/COOKED FOODS AT REACH-IN-COOLER BY KITCHEN COOK-LINE.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: KITCHEN, MAIN BAR & WHITE BAR HANDSINKS:ICE/DRINKS BEING DUMPED IN HANDSINKS--DISCONTINUE THIS BEHAVIOR.
Location: Bar
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: KITCHEN, MAIN BAR & WHITE BAR HANDSINKS:ICE/DRINKS BEING DUMPED IN HANDSINKS--DISCONTINUE THIS BEHAVIOR.
Location: Main bar
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: KITCHEN, MAIN BAR & WHITE BAR HANDSINKS:ICE/DRINKS BEING DUMPED IN HANDSINKS--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CONTINUE TO MONITOR:KITCHEN:IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT ON COOK-LINE; ENSURE THAT SANITIZER BUCKETS ARE CHANGED AT LEAST EVERY 2 HOURS AND MAINTAINED AT 200 PPM.SIDE BAR:3-BAY SINK SANITIZER AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.COLTS BAR: 3-BAY SINK SANITIZER AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
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: CONTINUE TO MONITOR:KITCHEN:IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT ON COOK-LINE; ENSURE THAT SANITIZER BUCKETS ARE CHANGED AT LEAST EVERY 2 HOURS AND MAINTAINED AT 200 PPM.SIDE BAR:3-BAY SINK SANITIZER AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.COLTS BAR: 3-BAY SINK SANITIZER AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
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: CONTINUE TO MONITOR:KITCHEN:IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT ON COOK-LINE; ENSURE THAT SANITIZER BUCKETS ARE CHANGED AT LEAST EVERY 2 HOURS AND MAINTAINED AT 200 PPM.SIDE BAR:3-BAY SINK SANITIZER AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.COLTS BAR: 3-BAY SINK SANITIZER AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Bar
Equipment: 4-bay
- 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: REMOVE CERAMIC BOWLS OUT OF BULK FOOD CONTAINERS; PROVIDE APPROVED FOOD GRADE SCOOP WITH HANDLE TO DISPENSE OUT FOODS PROPERLY.
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: REMOVE CERAMIC BOWLS OUT OF BULK FOOD CONTAINERS; PROVIDE APPROVED FOOD GRADE SCOOP WITH HANDLE TO DISPENSE OUT FOODS PROPERLY.
Location: Dry storage
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: AT ALL BAR LOCATIONS.CONTINUE TO MONITOR SIDE BAR AND COLTS BAR.
Location: Bar
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OFF DRY STORAGE SHELVING; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OFF DRY STORAGE SHELVING; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.
Location: Dry storage
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE KITCHEN FIRE SUPPRESSION SYSTEM AND ALL KITCHEN AND BAR FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE KITCHEN FIRE SUPPRESSION SYSTEM AND ALL KITCHEN AND BAR FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.
Location: Bar
- 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: IN PROGRESS: FILTERS WILL BE CLEANED TOMORROW 4/27/13.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE HOOD SYSTEM AND INTERIOR FILTERS.(SCHEDULED FOR CLEANING BY PROFESSIONAL SERVICE PROVIDER IN MAY 2013)
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: IN PROGRESS: FILTERS WILL BE CLEANED TOMORROW 4/27/13.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE HOOD SYSTEM AND INTERIOR FILTERS.(SCHEDULED FOR CLEANING BY PROFESSIONAL SERVICE PROVIDER IN MAY 2013)
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: IN PROGRESS:REPAIR KITCHEN FLOORS LOCATED IN FRONT OF ICE MACHINE AND WHERE IT EXTENDS TO COOK-LINE FLOORS (EX. TILES)SO THAT FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE AND SLOPED PROPERLY SO THAT FOOD AND MOISTURE IS NOT SETTELING ON FLOORS/TILES.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WHITE BAR:KEEP SODA GUN HOSES OUT OF ICE BIN TO PREVENT CROSS-CONTAMINATION OF CONSUMER DRINK ICE.ALL BAR LOCATIONS:DO NOT STORE DRINK SHAKERS ON TOP OF LIQUOR BOTTLES AT BAR LOCATIONS.MAIN BAR:DRINK SHAKERS STORED IN ICE BIN WITH CONSUMER DRINK ICE.
Location: Bar
Equipment: Ice bin
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WHITE BAR:KEEP SODA GUN HOSES OUT OF ICE BIN TO PREVENT CROSS-CONTAMINATION OF CONSUMER DRINK ICE.ALL BAR LOCATIONS:DO NOT STORE DRINK SHAKERS ON TOP OF LIQUOR BOTTLES AT BAR LOCATIONS.MAIN BAR:DRINK SHAKERS STORED IN ICE BIN WITH CONSUMER DRINK ICE.
Location: Bar
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WHITE BAR:KEEP SODA GUN HOSES OUT OF ICE BIN TO PREVENT CROSS-CONTAMINATION OF CONSUMER DRINK ICE.ALL BAR LOCATIONS:DO NOT STORE DRINK SHAKERS ON TOP OF LIQUOR BOTTLES AT BAR LOCATIONS.MAIN BAR:DRINK SHAKERS STORED IN ICE BIN WITH CONSUMER DRINK ICE.
Location: Main bar
Equipment: Ice bin
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-BEER COOLER FANGUARDS.-SOILED KITCHEN MOP SINK--CORRECTED.-WHITE BAR REACH-IN-COOLER CLEANING--CORRECTED.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-BEER COOLER FANGUARDS.-SOILED KITCHEN MOP SINK--CORRECTED.-WHITE BAR REACH-IN-COOLER CLEANING--CORRECTED.
Location: Kitchen
Equipment: Mop sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-BEER COOLER FANGUARDS.-SOILED KITCHEN MOP SINK--CORRECTED.-WHITE BAR REACH-IN-COOLER CLEANING--CORRECTED.
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: AT ALL BAR LOCATIONS.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: AT ALL BAR LOCATIONS.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS/PART ON ORDER:REPAIR LEAKS UNDER KITCHEN 3-BAY SINK AT BOTTOM PIPING.
Location: Kitchen
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND CHLORINE AT KITCHEN AND AT BAR LOCATIONS WHERE NEEDED.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND CHLORINE AT KITCHEN AND AT BAR LOCATIONS WHERE NEEDED.
Location: Bar
- 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: ENSURE THAT ICE SCOOPS ARE STORED PROPERLY AT ALL BAR LOCATION ICE BINS; SCOOPS MUST BE STORED IN PROPER FOOD GRADE ICE SCOOP HOLDER, ON SANITARY CLEAN SURFACE OR IN ICE BIN WITH HANDLE UP AND OUT.
Location: Bar
Equipment: Ice bin
|
04/26/2013 | 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 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: FOODS AT EXPO LINE COLD-TOP UNIT AT 46 F - 50 F--FOOD WAS DISCARDED. (EX. COLE SLAW, SOUR CREAM, SALSA)REPAIR OR PROVIDE ICE BATH TO MAINTAIN FOODS AT 41 F OR BELOW.ALL BAR LOCATIONS:STORE CUT FRUIT ON ICE BATH IN STORAGE CONTAINERS OR STORE IN REFRIGERATION OF 41 F OR BELOW.
Location: Expo line
- 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: FOODS AT EXPO LINE COLD-TOP UNIT AT 46 F - 50 F--FOOD WAS DISCARDED. (EX. COLE SLAW, SOUR CREAM, SALSA)REPAIR OR PROVIDE ICE BATH TO MAINTAIN FOODS AT 41 F OR BELOW.ALL BAR LOCATIONS:STORE CUT FRUIT ON ICE BATH IN STORAGE CONTAINERS OR STORE IN REFRIGERATION OF 41 F OR BELOW.
Location: Bar
- 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: SIDE BAR
Location: Bar
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: AT ALL BAR LOCATIONS.
Location: Bar
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DISCONTINUE IMPROPER STORAGE AND OPEN EMPLOYEE DRINKS AT ALL THE ABOVE LOCATIONS. ALL EMPLOYEE DRINKS MUST BE COVERD WITH LID AND CONTAIN A STRAW AND STORED AWAY FROM FOOD /SINGLE-SERVICE ITEMS /UTENSILS STORAGE AND OFF FOOD PREP AREAS.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DISCONTINUE IMPROPER STORAGE AND OPEN EMPLOYEE DRINKS AT ALL THE ABOVE LOCATIONS. ALL EMPLOYEE DRINKS MUST BE COVERD WITH LID AND CONTAIN A STRAW AND STORED AWAY FROM FOOD /SINGLE-SERVICE ITEMS /UTENSILS STORAGE AND OFF FOOD PREP AREAS.
Location: Dry storage
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DISCONTINUE IMPROPER STORAGE AND OPEN EMPLOYEE DRINKS AT ALL THE ABOVE LOCATIONS. ALL EMPLOYEE DRINKS MUST BE COVERD WITH LID AND CONTAIN A STRAW AND STORED AWAY FROM FOOD /SINGLE-SERVICE ITEMS /UTENSILS STORAGE AND OFF FOOD PREP AREAS.
Location: Bar
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DISCONTINUE IMPROPER STORAGE AND OPEN EMPLOYEE DRINKS AT ALL THE ABOVE LOCATIONS. ALL EMPLOYEE DRINKS MUST BE COVERD WITH LID AND CONTAIN A STRAW AND STORED AWAY FROM FOOD /SINGLE-SERVICE ITEMS /UTENSILS STORAGE AND OFF FOOD PREP AREAS.
Location: Dish machine area
- 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: KEEP RAW EGGS STORED BELOW READY-TO-EAT/COOKED FOODS AT REACH-IN-COOLER BY KITCHEN COOK-LINE.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: KITCHEN, MAIN BAR & WHITE BAR HANDSINKS:ICE/DRINKS BEING DUMPED IN HANDSINKS--DISCONTINUE THIS BEHAVIOR.
Location: Bar
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: KITCHEN, MAIN BAR & WHITE BAR HANDSINKS:ICE/DRINKS BEING DUMPED IN HANDSINKS--DISCONTINUE THIS BEHAVIOR.
Location: Main bar
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: KITCHEN, MAIN BAR & WHITE BAR HANDSINKS:ICE/DRINKS BEING DUMPED IN HANDSINKS--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN:IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT ON COOK-LINE; ENSURE THAT SANITIZER BUCKETS ARE CHANGED AT LEAST EVERY 2 HOURS AND MAINTAINED AT 200 PPM.SIDE BAR:3-BAY SINK SANITIZER AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.COLTS BAR: 3-BAY SINK SANITIZER AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
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:IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT ON COOK-LINE; ENSURE THAT SANITIZER BUCKETS ARE CHANGED AT LEAST EVERY 2 HOURS AND MAINTAINED AT 200 PPM.SIDE BAR:3-BAY SINK SANITIZER AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.COLTS BAR: 3-BAY SINK SANITIZER AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
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: KITCHEN:IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT ON COOK-LINE; ENSURE THAT SANITIZER BUCKETS ARE CHANGED AT LEAST EVERY 2 HOURS AND MAINTAINED AT 200 PPM.SIDE BAR:3-BAY SINK SANITIZER AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.COLTS BAR: 3-BAY SINK SANITIZER AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Bar
Equipment: 4-bay
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: REMOVE CERAMIC BOWLS OUT OF BULK FOOD CONTAINERS; PROVIDE APPROVED FOOD GRADE SCOOP WITH HANDLE TO DISPENSE OUT FOODS PROPERLY.
Location: Kitchen
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: REMOVE CERAMIC BOWLS OUT OF BULK FOOD CONTAINERS; PROVIDE APPROVED FOOD GRADE SCOOP WITH HANDLE TO DISPENSE OUT FOODS PROPERLY.
Location: Dry storage
- 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: AT ALL BAR LOCATIONS.
Location: Bar
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OFF DRY STORAGE SHELVING; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OFF DRY STORAGE SHELVING; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.
Location: Dry storage
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE KITCHEN FIRE SUPPRESSION SYSTEM AND ALL KITCHEN AND BAR FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE KITCHEN FIRE SUPPRESSION SYSTEM AND ALL KITCHEN AND BAR FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.
Location: Bar
- 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 COOK-LINE HOOD SYSTEM AND INTERIOR FILTERS.(SCHEDULED FOR CLEANING BY PROFESSIONAL SERVICE PROVIDER IN MAY 2013)
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 COOK-LINE HOOD SYSTEM AND INTERIOR FILTERS.(SCHEDULED FOR CLEANING BY PROFESSIONAL SERVICE PROVIDER IN MAY 2013)
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR KITCHEN FLOORS LOCATED IN FRONT OF ICE MACHINE AND WHERE IT EXTENDS TO COOK-LINE FLOORS (EX. TILES)SO THAT FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE AND SLOPED PROPERLY SO THAT FOOD AND MOISTURE IS NOT SETTELING ON FLOORS/TILES.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WHITE BAR:KEEP SODA GUN HOSES OUT OF ICE BIN TO PREVENT CROSS-CONTAMINATION OF CONSUMER DRINK ICE.ALL BAR LOCATIONS:DO NOT STORE DRINK SHAKERS ON TOP OF LIQUOR BOTTLES AT BAR LOCATIONS.MAIN BAR:DRINK SHAKERS STORED IN ICE BIN WITH CONSUMER DRINK ICE.
Location: Bar
Equipment: Ice bin
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WHITE BAR:KEEP SODA GUN HOSES OUT OF ICE BIN TO PREVENT CROSS-CONTAMINATION OF CONSUMER DRINK ICE.ALL BAR LOCATIONS:DO NOT STORE DRINK SHAKERS ON TOP OF LIQUOR BOTTLES AT BAR LOCATIONS.MAIN BAR:DRINK SHAKERS STORED IN ICE BIN WITH CONSUMER DRINK ICE.
Location: Bar
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WHITE BAR:KEEP SODA GUN HOSES OUT OF ICE BIN TO PREVENT CROSS-CONTAMINATION OF CONSUMER DRINK ICE.ALL BAR LOCATIONS:DO NOT STORE DRINK SHAKERS ON TOP OF LIQUOR BOTTLES AT BAR LOCATIONS.MAIN BAR:DRINK SHAKERS STORED IN ICE BIN WITH CONSUMER DRINK ICE.
Location: Main bar
Equipment: Ice bin
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-BEER COOLER FANGUARDS.-SOILED KITCHEN MOP SINK.-WHITE BAR REACH-IN-COOLER CLEANING.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-BEER COOLER FANGUARDS.-SOILED KITCHEN MOP SINK.-WHITE BAR REACH-IN-COOLER CLEANING.
Location: Kitchen
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-BEER COOLER FANGUARDS.-SOILED KITCHEN MOP SINK.-WHITE BAR REACH-IN-COOLER CLEANING.
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: AT ALL BAR LOCATIONS.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: AT ALL BAR LOCATIONS.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS UNDER KITCHEN 3-BAY SINK AT BOTTOM PIPING.
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 BOTH QUAT AND CHLORINE AT KITCHEN AND AT BAR LOCATIONS WHERE NEEDED.
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 BOTH QUAT AND CHLORINE AT KITCHEN AND AT BAR LOCATIONS WHERE NEEDED.
Location: Bar
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ENSURE THAT ICE SCOOPS ARE STORED PROPERLY AT ALL BAR LOCATION ICE BINS; SCOOPS MUST BE STORED IN PROPER FOOD GRADE ICE SCOOP HOLDER, ON SANITARY CLEAN SURFACE OR IN ICE BIN WITH HANDLE UP AND OUT.
Location: Bar
Equipment: Ice bin
|
04/19/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: RESTAIN ALL CO2 TANKS PROPERLY AT ALL ESTABLISHMENT BARS AND AT KITCHEN.
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: IN PROGRESS: ELECTRICAL BOX HAS BEEN ORDEREDCOVER AND PROTECTED EXPOSED ELECTRICAL WIRES PROPERLY AT COLT BAR NEAR HANDSINK TO PREVENT ANY POTENTIAL HAZARDS.
- 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: CHEMICAL SANITIZER AT MAIN BAR 4 BAY SINK ABOVE 100 PPM FOR CHLORINE; MAINTAIN ALL BAR SANITIZER AT 50 - 100 PPM FOR CHLORINE.
Location: Main bar
Equipment: 4-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: NEW WALK-IN-COOLER AND WALK-IN-FREEZER DOORS HAS BEEN ORDERED.REPLACE DAMAGED WALK-IN-FREEZER DOOR; ENSURE THAT FREEZER DOOR SELF-CLOSING DEVICE IS WORKING PROPERLY SO THAT DOOR CLOSES UP COMPLETELY.REPAIR MAIN WOMENS RESTROOM AT CADILLAC BAR 2ND TO THE LEFT HANDSINK WATER FLOOR; PROVIDE PROPER SCREEN FOR FAUCET HEAD--CORRECTED***REPAIR REACH-IN-COOLER SLIDING DOOR HANDLES WHERE MISSING AT COLT BAR AND AT WHITE BAR.
Location: Kitchen
Equipment: Walk in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: NEW WALK-IN-COOLER AND WALK-IN-FREEZER DOORS HAS BEEN ORDERED.REPLACE DAMAGED WALK-IN-FREEZER DOOR; ENSURE THAT FREEZER DOOR SELF-CLOSING DEVICE IS WORKING PROPERLY SO THAT DOOR CLOSES UP COMPLETELY.REPAIR MAIN WOMENS RESTROOM AT CADILLAC BAR 2ND TO THE LEFT HANDSINK WATER FLOOR; PROVIDE PROPER SCREEN FOR FAUCET HEAD--CORRECTED***REPAIR REACH-IN-COOLER SLIDING DOOR HANDLES WHERE MISSING AT COLT BAR AND AT WHITE BAR.
Location: Main bar
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: NEW WALK-IN-COOLER AND WALK-IN-FREEZER DOORS HAS BEEN ORDERED.REPLACE DAMAGED WALK-IN-FREEZER DOOR; ENSURE THAT FREEZER DOOR SELF-CLOSING DEVICE IS WORKING PROPERLY SO THAT DOOR CLOSES UP COMPLETELY.REPAIR MAIN WOMENS RESTROOM AT CADILLAC BAR 2ND TO THE LEFT HANDSINK WATER FLOOR; PROVIDE PROPER SCREEN FOR FAUCET HEAD--CORRECTED***REPAIR REACH-IN-COOLER SLIDING DOOR HANDLES WHERE MISSING AT COLT BAR AND AT WHITE BAR.
Location: Womens restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: NEW WALK-IN-COOLER AND WALK-IN-FREEZER DOORS HAS BEEN ORDERED.REPLACE DAMAGED WALK-IN-FREEZER DOOR; ENSURE THAT FREEZER DOOR SELF-CLOSING DEVICE IS WORKING PROPERLY SO THAT DOOR CLOSES UP COMPLETELY.REPAIR MAIN WOMENS RESTROOM AT CADILLAC BAR 2ND TO THE LEFT HANDSINK WATER FLOOR; PROVIDE PROPER SCREEN FOR FAUCET HEAD--CORRECTED***REPAIR REACH-IN-COOLER SLIDING DOOR HANDLES WHERE MISSING AT COLT BAR AND AT WHITE BAR.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: NEW WALK-IN-COOLER AND WALK-IN-FREEZER DOORS HAS BEEN ORDERED.REPLACE DAMAGED WALK-IN-FREEZER DOOR; ENSURE THAT FREEZER DOOR SELF-CLOSING DEVICE IS WORKING PROPERLY SO THAT DOOR CLOSES UP COMPLETELY.REPAIR MAIN WOMENS RESTROOM AT CADILLAC BAR 2ND TO THE LEFT HANDSINK WATER FLOOR; PROVIDE PROPER SCREEN FOR FAUCET HEAD--CORRECTED***REPAIR REACH-IN-COOLER SLIDING DOOR HANDLES WHERE MISSING AT COLT BAR AND AT WHITE BAR.
Location: Kitchen
Equipment: Walk 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: REPAIR ANY INTERIOR CONDENSATION LEAKS AT MAIN BAR KEG REACH-IN-COOLER.
Location: Main bar
Equipment: Keg cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BARTINI BAR:SEAL MIDDLE HANDSINK FAUCET HEAD SO THAT IT IS NOT MOVABLE AT WOMENS RESTROOM MIDDLE HANDSINK--CORRECTED***SIDE BAR:SEAL SIDE BAR 4-BAY SINK PROPERLY TO WALL OR ANCHOR SO THAT IT IS NOT MOVABLE--CORRECTED***KITCHEN: IN PROGRESSREMOVE LOOSE SEALANT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED AND RESEAL PROPERLY WHERE NEEDED.
Location: Womens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BARTINI BAR:SEAL MIDDLE HANDSINK FAUCET HEAD SO THAT IT IS NOT MOVABLE AT WOMENS RESTROOM MIDDLE HANDSINK--CORRECTED***SIDE BAR:SEAL SIDE BAR 4-BAY SINK PROPERLY TO WALL OR ANCHOR SO THAT IT IS NOT MOVABLE--CORRECTED***KITCHEN: IN PROGRESSREMOVE LOOSE SEALANT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED AND RESEAL PROPERLY WHERE NEEDED.
Location: Bar
Equipment: 4-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BARTINI BAR:SEAL MIDDLE HANDSINK FAUCET HEAD SO THAT IT IS NOT MOVABLE AT WOMENS RESTROOM MIDDLE HANDSINK--CORRECTED***SIDE BAR:SEAL SIDE BAR 4-BAY SINK PROPERLY TO WALL OR ANCHOR SO THAT IT IS NOT MOVABLE--CORRECTED***KITCHEN: IN PROGRESSREMOVE LOOSE SEALANT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED AND RESEAL PROPERLY WHERE NEEDED.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BARTINI BAR:SEAL MIDDLE HANDSINK FAUCET HEAD SO THAT IT IS NOT MOVABLE AT WOMENS RESTROOM MIDDLE HANDSINK--CORRECTED***SIDE BAR:SEAL SIDE BAR 4-BAY SINK PROPERLY TO WALL OR ANCHOR SO THAT IT IS NOT MOVABLE--CORRECTED***KITCHEN: IN PROGRESSREMOVE LOOSE SEALANT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED AND RESEAL PROPERLY WHERE NEEDED.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: ENSURE SOAP AT WHITE BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE PAPERTOWELS AT WHITE AND COLT BAR HANDSINKS.
Location: Bar
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE NEEDED AT KITCHEN CEILING.
Location: Kitchen
- 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 MAIN BAR 4-BAY SINK RIGHT FAUCET LEAKS WHEN WATER IS TURNED
Location: Main bar
Equipment: 4-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR ALL BAR LOCATIONS AT ESTABLISHMENT.
Location: Bar
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR ALL BAR LOCATIONS AT ESTABLISHMENT.
Location: Main bar
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR ALL BAR LOCATIONS AT ESTABLISHMENT.
Location: 2nd bar
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS FOR ALL ESTABLISHMENT BAR LOCATIONS; DISCONTINUE USE OF UN-WRAPPED DRINKING STRAWS.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE MORE ALTERNATE LIGHT FOR AVAILABILITY WHEN NEEDED TO USE FOR ADAQUATE CLEANING AT ALL ESTABLISHMENT RESTROOMS.
Location: Restroom
- Floor drains and grading
Floors not coved, sealed, graded to drain and/or floor drains not present.
Correction: The floors shall be provided with drains and be graded to drain.
Comments: IN PROGRESS:REPAIR ALL KITCHEN FLOOR DRAINS SO THAT THEY ARE DRAINING PROPERLY AND SLOPING DOWNWARD AND NOT UPWARD THAT CAUSE DIFFICULTY FOR PROPERLY CLEANING AND SANITIZING KITCHEN FLOORS. LEVEL ALL FLOOR DRAINS AND/OR FLOOR TILING PROPERLY. REPAIR TO ENSURE ALL KITCHEN FLOOR DRAINS ARE GRADED TO DRAIN PROPERLY; THIS INCLUDES KITCHEN FLOOR DRAIN THAT IS CONNECTED TO 2 ICE MACHINES, KITCHEN HANDSINK, AND MOP SINK (DISCONTINUE THIS IMPROPER CONNECTION). FLOOR DRAINS SHOULD NOT BE OVERFLOWING (TOO MUCH EQUIPMENT IS CONNECTED TO THIS ONE DRAIN LOCATED BY KITCHEN ICE MACHINES)--DISCONTINUE AND PROPER PROPER DRAINAGE FOR BACK KITCHEN HANDSINK, ICE MACHINES AND MOPSINK. FAILURE OF COMPLAINCE WILL RESULT WITH CITATION.
Location: Kitchen
- Floor drains and grading
Floors not coved, sealed, graded to drain and/or floor drains not present.
Correction: The floors shall be provided with drains and be graded to drain.
Comments: IN PROGRESS:REPAIR ALL KITCHEN FLOOR DRAINS SO THAT THEY ARE DRAINING PROPERLY AND SLOPING DOWNWARD AND NOT UPWARD THAT CAUSE DIFFICULTY FOR PROPERLY CLEANING AND SANITIZING KITCHEN FLOORS. LEVEL ALL FLOOR DRAINS AND/OR FLOOR TILING PROPERLY. REPAIR TO ENSURE ALL KITCHEN FLOOR DRAINS ARE GRADED TO DRAIN PROPERLY; THIS INCLUDES KITCHEN FLOOR DRAIN THAT IS CONNECTED TO 2 ICE MACHINES, KITCHEN HANDSINK, AND MOP SINK (DISCONTINUE THIS IMPROPER CONNECTION). FLOOR DRAINS SHOULD NOT BE OVERFLOWING (TOO MUCH EQUIPMENT IS CONNECTED TO THIS ONE DRAIN LOCATED BY KITCHEN ICE MACHINES)--DISCONTINUE AND PROPER PROPER DRAINAGE FOR BACK KITCHEN HANDSINK, ICE MACHINES AND MOPSINK. FAILURE OF COMPLAINCE WILL RESULT WITH CITATION.
Location: Kitchen (back)
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS: WORKING ON WITH BUILDING MAINTENANCEPROVIDE PROPER CEILING TILES FOR EXPOSED CEILING OPENINGS AT LIQUOR STORAGE ROOM.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS: WORKING ON WITH BUILDING MAINTENANCEPROVIDE PROPER CEILING TILES FOR EXPOSED CEILING OPENINGS AT LIQUOR STORAGE ROOM.
Location: Dry storage
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: IN PROGRESS: NEW MOP SINK WILL BE PURCHASED.INSTALL NEW APPRORIATE MOP SINK IN ESTABLISHMENT. ENSURE THAT MOP SINK IS SEALED AND/OR ANCHORED PROPERLY SO THAT IT IS NOT MOVABLE.DO NOT DUMP STRAWS AND BOTTLE CAPS DOWN MOPSINK; ONLY MOP WATER IS TO BE DISCARDED AT MOPSINK.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING; INCLUDING KEG COOLERS AT MAIN, SIDE, MIDDLE, WHITE AND COLT BARS.
Location: Bar
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 INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING; INCLUDING KEG COOLERS AT MAIN, SIDE, MIDDLE, WHITE AND COLT BARS.
Location: Main bar
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 INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING; INCLUDING KEG COOLERS AT MAIN, SIDE, MIDDLE, WHITE AND COLT BARS.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
|
10/05/2012 | Pre-Licensing Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: RESTAIN ALL CO2 TANKS PROPERLY AT ALL ESTABLISHMENT BARS AND AT KITCHEN.
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: COVER AND PROTECTED EXPOSED ELECTRICAL WIRES PROPERLY AT COLT BAR NEAR HANDSINK TO PREVENT ANY POTENTIAL HAZARDS.
- 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: CHEMICAL SANITIZER AT MAIN BAR 4 BAY SINK ABOVE 100 PPM FOR CHLORINE; MAINTAIN ALL BAR SANITIZER AT 50 - 100 PPM FOR CHLORINE.
Location: Main bar
Equipment: 4-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED WALK-IN-FREEZER DOOR; ENSURE THAT FREEZER DOOR SELF-CLOSING DEVICE IS WORKING PROPERLY SO THAT DOOR CLOSES UP COMPLETELY.REPAIR MAIN BAR HOT WATER NOZZEL AT HANDSINK.REPAIR MAIN WOMENS RESTROOM AT CADILLAC BAR 2ND TO THE LEFT HANDSINK WATER FLOOR; PROVIDE PROPER SCREEN FOR FAUCET HEAD--CORRECTED***REPAIR REACH-IN-COOLER SLIDING DOOR HANDLES WHERE MISSING AT COLT BAR AND AT WHITE BAR.
Location: Kitchen
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED WALK-IN-FREEZER DOOR; ENSURE THAT FREEZER DOOR SELF-CLOSING DEVICE IS WORKING PROPERLY SO THAT DOOR CLOSES UP COMPLETELY.REPAIR MAIN BAR HOT WATER NOZZEL AT HANDSINK.REPAIR MAIN WOMENS RESTROOM AT CADILLAC BAR 2ND TO THE LEFT HANDSINK WATER FLOOR; PROVIDE PROPER SCREEN FOR FAUCET HEAD--CORRECTED***REPAIR REACH-IN-COOLER SLIDING DOOR HANDLES WHERE MISSING AT COLT BAR AND AT WHITE BAR.
Location: Main bar
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED WALK-IN-FREEZER DOOR; ENSURE THAT FREEZER DOOR SELF-CLOSING DEVICE IS WORKING PROPERLY SO THAT DOOR CLOSES UP COMPLETELY.REPAIR MAIN BAR HOT WATER NOZZEL AT HANDSINK.REPAIR MAIN WOMENS RESTROOM AT CADILLAC BAR 2ND TO THE LEFT HANDSINK WATER FLOOR; PROVIDE PROPER SCREEN FOR FAUCET HEAD--CORRECTED***REPAIR REACH-IN-COOLER SLIDING DOOR HANDLES WHERE MISSING AT COLT BAR AND AT WHITE BAR.
Location: Womens restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED WALK-IN-FREEZER DOOR; ENSURE THAT FREEZER DOOR SELF-CLOSING DEVICE IS WORKING PROPERLY SO THAT DOOR CLOSES UP COMPLETELY.REPAIR MAIN BAR HOT WATER NOZZEL AT HANDSINK.REPAIR MAIN WOMENS RESTROOM AT CADILLAC BAR 2ND TO THE LEFT HANDSINK WATER FLOOR; PROVIDE PROPER SCREEN FOR FAUCET HEAD--CORRECTED***REPAIR REACH-IN-COOLER SLIDING DOOR HANDLES WHERE MISSING AT COLT BAR AND AT WHITE BAR.
Location: Bar
Equipment: Reach in cooler
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR ANY INTERIOR CONDENSATION LEAKS AT MAIN BAR KEG REACH-IN-COOLER.
Location: Main bar
Equipment: Keg cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BARTINI BAR:SEAL MIDDLE HANDSINK FAUCET HEAD SO THAT IT IS NOT MOVABLE AT WOMENS RESTROOM MIDDLE HANDSINK--CORRECTED***SIDE BAR:SEAL SIDE BAR 4-BAY SINK PROPERLY TO WALL OR ANCHOR SO THAT IT IS NOT MOVABLE--CORRECTED***KITCHEN:REMOVE LOOSE SEALANT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED AND RESEAL PROPERLY WHERE NEEDED.
Location: Womens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BARTINI BAR:SEAL MIDDLE HANDSINK FAUCET HEAD SO THAT IT IS NOT MOVABLE AT WOMENS RESTROOM MIDDLE HANDSINK--CORRECTED***SIDE BAR:SEAL SIDE BAR 4-BAY SINK PROPERLY TO WALL OR ANCHOR SO THAT IT IS NOT MOVABLE--CORRECTED***KITCHEN:REMOVE LOOSE SEALANT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED AND RESEAL PROPERLY WHERE NEEDED.
Location: Bar
Equipment: 4-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BARTINI BAR:SEAL MIDDLE HANDSINK FAUCET HEAD SO THAT IT IS NOT MOVABLE AT WOMENS RESTROOM MIDDLE HANDSINK--CORRECTED***SIDE BAR:SEAL SIDE BAR 4-BAY SINK PROPERLY TO WALL OR ANCHOR SO THAT IT IS NOT MOVABLE--CORRECTED***KITCHEN:REMOVE LOOSE SEALANT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED AND RESEAL PROPERLY WHERE NEEDED.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BARTINI BAR:SEAL MIDDLE HANDSINK FAUCET HEAD SO THAT IT IS NOT MOVABLE AT WOMENS RESTROOM MIDDLE HANDSINK--CORRECTED***SIDE BAR:SEAL SIDE BAR 4-BAY SINK PROPERLY TO WALL OR ANCHOR SO THAT IT IS NOT MOVABLE--CORRECTED***KITCHEN:REMOVE LOOSE SEALANT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED AND RESEAL PROPERLY WHERE NEEDED.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: ENSURE SOAP AT WHITE BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE PAPERTOWELS AT WHITE AND COLT BAR HANDSINKS.
Location: Bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE NEEDED AT KITCHEN CEILING.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR MAIN BAR 4-BAY SINK RIGHT FAUCET LEAKS WHEN WATER IS TURNED
Location: Main bar
Equipment: 4-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR ALL BAR LOCATIONS AT ESTABLISHMENT.
Location: Bar
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR ALL BAR LOCATIONS AT ESTABLISHMENT.
Location: Main bar
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR ALL BAR LOCATIONS AT ESTABLISHMENT.
Location: 2nd bar
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS FOR ALL ESTABLISHMENT BAR LOCATIONS; DISCONTINUE USE OF UN-WRAPPED DRINKING STRAWS.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE MORE ALTERNATE LIGHT FOR AVAILABILITY WHEN NEEDED TO USE FOR ADAQUATE CLEANING AT ALL ESTABLISHMENT RESTROOMS.
Location: Restroom
- Floor drains and grading
Floors not coved, sealed, graded to drain and/or floor drains not present.
Correction: The floors shall be provided with drains and be graded to drain.
Comments: REPAIR ALL KITCHEN FLOOR DRAINS SO THAT THEY ARE DRAINING PROPERLY AND SLOPING DOWNWARD AND NOT UPWARD THAT CAUSE DIFFICULTY FOR PROPERLY CLEANING AND SANITIZING KITCHEN FLOORS. LEVEL ALL FLOOR DRAINS AND/OR FLOOR TILING PROPERLY. REPAIR TO ENSURE ALL KITCHEN FLOOR DRAINS ARE GRADED TO DRAIN PROPERLY; THIS INCLUDES KITCHEN FLOOR DRAIN THAT IS CONNECTED TO 2 ICE MACHINES, KITCHEN HANDSINK, AND MOP SINK (DISCONTINUE THIS IMPROPER CONNECTION). FLOOR DRAINS SHOULD NOT BE OVERFLOWING (TOO MUCH EQUIPMENT IS CONNECTED TO THIS ONE DRAIN LOCATED BY KITCHEN ICE MACHINES)--DISCONTINUE AND PROPER PROPER DRAINAGE FOR BACK KITCHEN HANDSINK, ICE MACHINES AND MOPSINK. FAILURE OF COMPLAINCE WILL RESULT WITH CITATION.
Location: Kitchen
- Floor drains and grading
Floors not coved, sealed, graded to drain and/or floor drains not present.
Correction: The floors shall be provided with drains and be graded to drain.
Comments: REPAIR ALL KITCHEN FLOOR DRAINS SO THAT THEY ARE DRAINING PROPERLY AND SLOPING DOWNWARD AND NOT UPWARD THAT CAUSE DIFFICULTY FOR PROPERLY CLEANING AND SANITIZING KITCHEN FLOORS. LEVEL ALL FLOOR DRAINS AND/OR FLOOR TILING PROPERLY. REPAIR TO ENSURE ALL KITCHEN FLOOR DRAINS ARE GRADED TO DRAIN PROPERLY; THIS INCLUDES KITCHEN FLOOR DRAIN THAT IS CONNECTED TO 2 ICE MACHINES, KITCHEN HANDSINK, AND MOP SINK (DISCONTINUE THIS IMPROPER CONNECTION). FLOOR DRAINS SHOULD NOT BE OVERFLOWING (TOO MUCH EQUIPMENT IS CONNECTED TO THIS ONE DRAIN LOCATED BY KITCHEN ICE MACHINES)--DISCONTINUE AND PROPER PROPER DRAINAGE FOR BACK KITCHEN HANDSINK, ICE MACHINES AND MOPSINK. FAILURE OF COMPLAINCE WILL RESULT WITH CITATION.
Location: Kitchen (back)
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE PROPER CEILING TILES FOR EXPOSED CEILING OPENINGS AT LIQUOR STORAGE ROOM.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE PROPER CEILING TILES FOR EXPOSED CEILING OPENINGS AT LIQUOR STORAGE ROOM.
Location: Dry storage
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: INSTALL NEW APPRORIATE MOP SINK IN ESTABLISHMENT. ENSURE THAT MOP SINK IS SEALED AND/OR ANCHORED PROPERLY SO THAT IT IS NOT MOVABLE.DO NOT DUMP STRAWS AND BOTTLE CAPS DOWN MOPSINK; ONLY MOP WATER IS TO BE DISCARDED AT MOPSINK.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING; INCLUDING KEG COOLERS AT MAIN, SIDE, MIDDLE, WHITE AND COLT BARS.
Location: Bar
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 INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING; INCLUDING KEG COOLERS AT MAIN, SIDE, MIDDLE, WHITE AND COLT BARS.
Location: Main bar
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 INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING; INCLUDING KEG COOLERS AT MAIN, SIDE, MIDDLE, WHITE AND COLT BARS.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
|
09/21/2012 | Pre-Licensing Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: RESTAIN ALL CO2 TANKS PROPERLY AT ALL ESTABLISHMENT BARS AND AT KITCHEN.
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: COVER AND PROTECTED EXPOSED ELECTRICAL WIRES PROPERLY AT COLT BAR NEAR HANDSINK TO PREVENT ANY POTENTIAL HAZARDS.
- 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: CHEMICAL SANITIZER AT MAIN BAR 4 BAY SINK ABOVE 100 PPM FOR CHLORINE; MAINTAIN ALL BAR SANITIZER AT 50 - 100 PPM FOR CHLORINE.
Location: Main bar
Equipment: 4-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED WALK-IN-FREEZER DOOR; ENSURE THAT FREEZER DOOR SELF-CLOSING DEVICE IS WORKING PROPERLY SO THAT DOOR CLOSES UP COMPLETELY.REPAIR MAIN BAR HOT WATER NOZZEL AT HANDSINK.REPAIR MAIN WOMENS RESTROOM AT CADILLAC BAR 2ND TO THE LEFT HANDSINK WATER FLOOR; PROVIDE PROPER SCREEN FOR FAUCET HEAD.REPAIR REACH-IN-COOLER SLIDING DOOR HANDLES WHERE MISSING AT COLT BAR AND AT WHITE BAR.
Location: Kitchen
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED WALK-IN-FREEZER DOOR; ENSURE THAT FREEZER DOOR SELF-CLOSING DEVICE IS WORKING PROPERLY SO THAT DOOR CLOSES UP COMPLETELY.REPAIR MAIN BAR HOT WATER NOZZEL AT HANDSINK.REPAIR MAIN WOMENS RESTROOM AT CADILLAC BAR 2ND TO THE LEFT HANDSINK WATER FLOOR; PROVIDE PROPER SCREEN FOR FAUCET HEAD.REPAIR REACH-IN-COOLER SLIDING DOOR HANDLES WHERE MISSING AT COLT BAR AND AT WHITE BAR.
Location: Main bar
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED WALK-IN-FREEZER DOOR; ENSURE THAT FREEZER DOOR SELF-CLOSING DEVICE IS WORKING PROPERLY SO THAT DOOR CLOSES UP COMPLETELY.REPAIR MAIN BAR HOT WATER NOZZEL AT HANDSINK.REPAIR MAIN WOMENS RESTROOM AT CADILLAC BAR 2ND TO THE LEFT HANDSINK WATER FLOOR; PROVIDE PROPER SCREEN FOR FAUCET HEAD.REPAIR REACH-IN-COOLER SLIDING DOOR HANDLES WHERE MISSING AT COLT BAR AND AT WHITE BAR.
Location: 2nd bar
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED WALK-IN-FREEZER DOOR; ENSURE THAT FREEZER DOOR SELF-CLOSING DEVICE IS WORKING PROPERLY SO THAT DOOR CLOSES UP COMPLETELY.REPAIR MAIN BAR HOT WATER NOZZEL AT HANDSINK.REPAIR MAIN WOMENS RESTROOM AT CADILLAC BAR 2ND TO THE LEFT HANDSINK WATER FLOOR; PROVIDE PROPER SCREEN FOR FAUCET HEAD.REPAIR REACH-IN-COOLER SLIDING DOOR HANDLES WHERE MISSING AT COLT BAR AND AT WHITE BAR.
Location: Bar
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED WALK-IN-FREEZER DOOR; ENSURE THAT FREEZER DOOR SELF-CLOSING DEVICE IS WORKING PROPERLY SO THAT DOOR CLOSES UP COMPLETELY.REPAIR MAIN BAR HOT WATER NOZZEL AT HANDSINK.REPAIR MAIN WOMENS RESTROOM AT CADILLAC BAR 2ND TO THE LEFT HANDSINK WATER FLOOR; PROVIDE PROPER SCREEN FOR FAUCET HEAD.REPAIR REACH-IN-COOLER SLIDING DOOR HANDLES WHERE MISSING AT COLT BAR AND AT WHITE BAR.
Location: Bar
- 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 ANY INTERIOR CONDENSATION LEAKS AT MAIN BAR KEG REACH-IN-COOLER.
Location: Main bar
Equipment: Keg cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BARTINI BAR:SEAL MIDDLE HANDSINK FAUCET HEAD SO THAT IT IS NOT MOVABLE AT WOMENS RESTROOM MIDDLE HANDSINK.SIDE BAR:SEAL SIDE BAR 4-BAY SINK PROPERLY TO WALL OR ANCHOR SO THAT IT IS NOT MOVABLE.KITCHEN:REMOVE LOOSE SEALANT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED AND RESEAL PROPERLY WHERE NEEDED.
Location: Womens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BARTINI BAR:SEAL MIDDLE HANDSINK FAUCET HEAD SO THAT IT IS NOT MOVABLE AT WOMENS RESTROOM MIDDLE HANDSINK.SIDE BAR:SEAL SIDE BAR 4-BAY SINK PROPERLY TO WALL OR ANCHOR SO THAT IT IS NOT MOVABLE.KITCHEN:REMOVE LOOSE SEALANT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED AND RESEAL PROPERLY WHERE NEEDED.
Location: Bar
Equipment: 4-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BARTINI BAR:SEAL MIDDLE HANDSINK FAUCET HEAD SO THAT IT IS NOT MOVABLE AT WOMENS RESTROOM MIDDLE HANDSINK.SIDE BAR:SEAL SIDE BAR 4-BAY SINK PROPERLY TO WALL OR ANCHOR SO THAT IT IS NOT MOVABLE.KITCHEN:REMOVE LOOSE SEALANT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED AND RESEAL PROPERLY WHERE NEEDED.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BARTINI BAR:SEAL MIDDLE HANDSINK FAUCET HEAD SO THAT IT IS NOT MOVABLE AT WOMENS RESTROOM MIDDLE HANDSINK.SIDE BAR:SEAL SIDE BAR 4-BAY SINK PROPERLY TO WALL OR ANCHOR SO THAT IT IS NOT MOVABLE.KITCHEN:REMOVE LOOSE SEALANT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED AND RESEAL PROPERLY WHERE NEEDED.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: ENSURE SOAP AT ALL BAR HANDSINK LOCATIONS.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE PAPERTOWELS AT ALL BAR HANDSINK LOCATIONS.
Location: Bar
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE NEEDED AT KITCHEN CEILING.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR MAIN BAR 4-BAY SINK RIGHT FAUCET LEAKS WHEN WATER IS TURNED
Location: Main bar
Equipment: 4-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR ALL BAR LOCATIONS AT ESTABLISHMENT.
Location: Bar
- 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 FOR ALL BAR LOCATIONS AT ESTABLISHMENT.
Location: Main bar
- 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 FOR ALL BAR LOCATIONS AT ESTABLISHMENT.
Location: 2nd bar
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS FOR ALL ESTABLISHMENT BAR LOCATIONS AND AT KITCHEN; DISCONTINUE USE OF UN-WRAPPED DRINKING STRAWS.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE MORE ALTERNATE LIGHT FOR AVAILABILITY WHEN NEEDED TO USE FOR ADAQUATE CLEANING AT ALL ESTABLISHMENT RESTROOMS.
Location: Restroom
- Floor drains and grading
Floors not coved, sealed, graded to drain and/or floor drains not present.
Correction: The floors shall be provided with drains and be graded to drain.
Comments: REPAIR ALL KITCHEN FLOOR DRAINS SO THAT THEY ARE DRAINING PROPERLY AND SLOPING DOWNWARD AND NOT UPWARD THAT CAUSE DIFFICULTY FOR PROPERLY CLEANING AND SANITIZING KITCHEN FLOORS. LEVEL ALL FLOOR DRAINS AND/OR FLOOR TILING PROPERLY. REPAIR TO ENSURE ALL KITCHEN FLOOR DRAINS ARE GRADED TO DRAIN PROPERLY; THIS INCLUDES KITCHEN FLOOR DRAIN THAT IS CONNECTED TO 2 ICE MACHINES, KITCHEN HANDSINK, AND MOP SINK (DISCONTINUE THIS IMPROPER CONNECTION). FLOOR DRAINS SHOULD NOT BE OVERFLOWING (TOO MUCH EQUIPMENT IS CONNECTED TO THIS ONE DRAIN LOCATED BY KITCHEN ICE MACHINES)--DISCONTINUE AND PROPER PROPER DRAINAGE FOR BACK KITCHEN HANDSINK, ICE MACHINES AND MOPSINK. FAILURE OF COMPLAINCE WILL RESULT WITH CITATION.
Location: Kitchen
- Floor drains and grading
Floors not coved, sealed, graded to drain and/or floor drains not present.
Correction: The floors shall be provided with drains and be graded to drain.
Comments: REPAIR ALL KITCHEN FLOOR DRAINS SO THAT THEY ARE DRAINING PROPERLY AND SLOPING DOWNWARD AND NOT UPWARD THAT CAUSE DIFFICULTY FOR PROPERLY CLEANING AND SANITIZING KITCHEN FLOORS. LEVEL ALL FLOOR DRAINS AND/OR FLOOR TILING PROPERLY. REPAIR TO ENSURE ALL KITCHEN FLOOR DRAINS ARE GRADED TO DRAIN PROPERLY; THIS INCLUDES KITCHEN FLOOR DRAIN THAT IS CONNECTED TO 2 ICE MACHINES, KITCHEN HANDSINK, AND MOP SINK (DISCONTINUE THIS IMPROPER CONNECTION). FLOOR DRAINS SHOULD NOT BE OVERFLOWING (TOO MUCH EQUIPMENT IS CONNECTED TO THIS ONE DRAIN LOCATED BY KITCHEN ICE MACHINES)--DISCONTINUE AND PROPER PROPER DRAINAGE FOR BACK KITCHEN HANDSINK, ICE MACHINES AND MOPSINK. FAILURE OF COMPLAINCE WILL RESULT WITH CITATION.
Location: Kitchen (back)
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE PROPER CEILING TILES FOR EXPOSED CEILING OPENINGS AT LIQUOR STORAGE ROOM.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE PROPER CEILING TILES FOR EXPOSED CEILING OPENINGS AT LIQUOR STORAGE ROOM.
Location: Dry storage
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: INSTALL NEW APPRORIATE MOP SINK IN ESTABLISHMENT. ENSURE THAT MOP SINK IS SEALED AND/OR ANCHORED PROPERLY SO THAT IT IS NOT MOVABLE.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING; INCLUDING KEG COOLERS.
Location: Bar
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 INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING; INCLUDING KEG COOLERS.
Location: Main bar
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 INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR LOCATION REACH-IN-COOLERS WHERE MISSING; INCLUDING KEG COOLERS.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
|
08/24/2012 | Pre-Licensing |
| No violation noted during this evaluation. | 08/24/2012 | Non-Illness Complaint |
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