- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: A fly was present in the front kitchen. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen (front)
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The vegetable slicers were soiled stored in the prep area. Clean and sanitize all equipment thoroughly before use.
Location: Prep area
Equipment: Slicer
- 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: A rag was stored in the handsink in the front kitchen. CORRECTED ON SITE.10/15 RECHECK:IMPROPER USE OF THE HANDSINK IN THE BAR. HANDSINK IS USED FOR HANDWASHING ONLY.
Location: Kitchen (front)
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: A rag was stored in the handsink in the front kitchen. CORRECTED ON SITE.10/15 RECHECK:IMPROPER USE OF THE HANDSINK IN THE BAR. HANDSINK IS USED FOR HANDWASHING ONLY.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The sanitizer in the in place sanitizer bucket was too low. The sanitizer was replaced with sanitizer of the appropriat concentration of 200ppm. CORRECTED ON SITE.
Location: Kitchen (front)
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: The employee listed in the Food Handler Information no longer works for the establishment. Chef provided documentation of passing the course, actual certification needs to be provided.
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: The eating utensils stored in the front kitchen was stored with handles down. Store all eating utensil with the handle up so employees only touch the handles and to prevent contamination.CORRECTED ON SITE
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: The ice scooper was stored in the ice bin with the handle touching ice. Store ice scooper inside the ice bin with the ice scooper handle up not touching ice.CORRECTED ON SITE.
Location: Kitchen (front)
- 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: There was no thermometer provided at the reach in cooler (2 door). Provide thermometer in cooler.
Location: Bar
Equipment: Reach in cooler (2 door)
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Two sauces stored in the dessert cooler were uncovered. Store food in packages, covered containers or wrappings.
Location: Kitchen (front)
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: 1. Soda nozzles were soiled in the soda machine in the front kitchen. 2. The soda gun nozzle was soiled in the bar. Clean, scrub, and sanitize the nozzles to ensure cleanliness and to prevent build up.
Location: Kitchen (front)
Equipment: Soda 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. Soda nozzles were soiled in the soda machine in the front kitchen. 2. The soda gun nozzle was soiled in the bar. Clean, scrub, and sanitize the nozzles to ensure cleanliness and to prevent build up.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: The was no soap stored at the handsink at the bar. CORRECTED ON SITE.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: The were no dry paper towels stored at the handsink at the bar. CORRECTED ON SITE.10/15 RECHECK:THERE WERE NO PAPER TOWELS AT THE HANDSINK. CORRECTED ON SITE.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: The were no dry paper towels stored at the handsink at the bar. CORRECTED ON SITE.10/15 RECHECK:THERE WERE NO PAPER TOWELS AT THE HANDSINK. CORRECTED ON SITE.
Location: Kitchen (front)
Equipment: Hand sink
|
10/15/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: A fly was present in the front kitchen. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen (front)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The vegetable slicers were soiled stored in the prep area. Clean and sanitize all equipment thoroughly before use.
Location: Prep area
Equipment: Slicer
- 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: A rag was stored in the handsink in the front kitchen. CORRECTED ON SITE.
Location: Kitchen (front)
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: The sanitizer in the in place sanitizer bucket was too low. The sanitizer was replaced with sanitizer of the appropriat concentration of 200ppm. CORRECTED ON SITE.
Location: Kitchen (front)
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: The eating utensils stored in the front kitchen was stored with handles down. Store all eating utensil with the handle up so employees only touch the handles and to prevent contamination.CORRECTED ON SITE
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: The ice scooper was stored in the ice bin with the handle touching ice. Store ice scooper inside the ice bin with the ice scooper handle up not touching ice.CORRECTED ON SITE.
Location: Kitchen (front)
- 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: There was no thermometer provided at the reach in cooler (2 door). Provide thermometer in cooler.
Location: Bar
Equipment: Reach in cooler (2 door)
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Two sauces stored in the dessert cooler were uncovered. Store food in packages, covered containers or wrappings.
Location: Kitchen (front)
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: 1. Soda nozzles were soiled in the soda machine in the front kitchen. 2. The soda gun nozzle was soiled in the bar. Clean, scrub, and sanitize the nozzles to ensure cleanliness and to prevent build up.
Location: Kitchen (front)
Equipment: Soda 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. Soda nozzles were soiled in the soda machine in the front kitchen. 2. The soda gun nozzle was soiled in the bar. Clean, scrub, and sanitize the nozzles to ensure cleanliness and to prevent build up.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: The was no soap stored at the handsink at the bar. CORRECTED ON SITE.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: The were no dry paper towels stored at the handsink at the bar. CORRECTED ON SITE.
Location: Bar
Equipment: Hand sink
|
10/06/2014 | Routine |
- 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: A straw was present in the handsink at the bar. No dumping of drink should take place in the handsink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The sanitizer in the in place sanitizer buckets throughout the kitchen are too low. Maintain concentration of sanitizer at 200 PPM. Replace with sanitizer in the 3 bay sink.
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: A paper cup was being used to scoop parmesean cheese in the reach in cooler. The manager replaced the paper cup with an approved scooper with a handle.
Location: Kitchen
Equipment: Reach in cooler
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: The eating utensils in the kitchen were stored with handles down. Store eating utensils with the handles up to minimize contamination of the eating utensils
- 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: An employee store and used his cell phone on the cutting board and the prep table in the prep area. Store and use cell phone in a designated area.
Location: Prep area
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: The mop was stored in the mop sink. Store mop hanging invertedly to dry properly.
Location: Back room
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Fruits and vegetables are stored uncovered in the walk in cooler. Food shall be stored in packages, covered containers, or wrappings.
Location: Walk-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: 1. The ice machine is soiled inside. Clean and sanitize the ice machine frequently and thoroughly to ensure cleanliness.2. The soda gun holder is soiled. Clean and sanitize the holster.
Location: Dish machine area
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. The ice machine is soiled inside. Clean and sanitize the ice machine frequently and thoroughly to ensure cleanliness.2. The soda gun holder is soiled. Clean and sanitize the holster.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There are no paper towels provided in the men's employee restroom. Provide dry paper towels in the restroom.
Location: Emp restroom
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: There is no test kit provided in the establishment. Provide a test kit to measure the sanitizer. Management stated that they have just ordered a test kit.
Location: Kitchen
|
05/22/2014 | Recheck |
- 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: A straw was present in the handsink at the bar. No dumping of drink should take place in the handsink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The sanitizer in the in place sanitizer buckets throughout the kitchen are too low. Maintain concentration of sanitizer at 200 PPM. Replace with sanitizer in the 3 bay sink.
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: A paper cup was being used to scoop parmesean cheese in the reach in cooler. The manager replaced the paper cup with an approved scooper with a handle.
Location: Kitchen
Equipment: Reach in cooler
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: The eating utensils in the kitchen were stored with handles down. Store eating utensils with the handles up to minimize contamination of the eating utensils
- 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: An employee store and used his cell phone on the cutting board and the prep table in the prep area. Store and use cell phone in a designated area.
Location: Prep area
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: The mop was stored in the mop sink. Store mop hanging invertedly to dry properly.
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Fruits and vegetables are stored uncovered in the walk in cooler. Food shall be stored in packages, covered containers, or wrappings.
Location: Walk-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: 1. The ice machine is soiled inside. Clean and sanitize the ice machine frequently and thoroughly to ensure cleanliness.2. The soda gun holster is soiled. Clean and sanitize the holster.
Location: Dish machine area
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. The ice machine is soiled inside. Clean and sanitize the ice machine frequently and thoroughly to ensure cleanliness.2. The soda gun holster is soiled. Clean and sanitize the holster.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There are no paper towels provided in the men's employee restroom. Provide dry paper towels in the restroom.
Location: Emp restroom
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: There is no test kit provided in the establishment. Provide a test kit to measure the sanitizer. Management stated that they have just ordered a test kit.
Location: Kitchen
|
05/15/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Raw chicken is holding at 45 degree F in the cooler drawers under the stove in the cook line area. Use approved methods to maintain raw chicken at 41 degree F or below.
Location: Cook line
Equipment: Cooler drawers
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: A gnat was found in the bar and one found in the cook line area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.1/09 RECHECK:ONE GNAT WAS FOUND FLYING THROUGHOUT THE KITCHEN AND DINING AREA. EXTERMINATE PEST, ELIMINATE HORBORAGE CONDITIONS AND CONTACT PROFESSIONAL PEST CONTROL IF THE ISSUE IS GETTING WORSE.
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: A gnat was found in the bar and one found in the cook line area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.1/09 RECHECK:ONE GNAT WAS FOUND FLYING THROUGHOUT THE KITCHEN AND DINING AREA. EXTERMINATE PEST, ELIMINATE HORBORAGE CONDITIONS AND CONTACT PROFESSIONAL PEST CONTROL IF THE ISSUE IS GETTING WORSE.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: A gnat was found in the bar and one found in the cook line area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.1/09 RECHECK:ONE GNAT WAS FOUND FLYING THROUGHOUT THE KITCHEN AND DINING AREA. EXTERMINATE PEST, ELIMINATE HORBORAGE CONDITIONS AND CONTACT PROFESSIONAL PEST CONTROL IF THE ISSUE IS GETTING WORSE.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soda nozzles were soiled with mold/build up in the service counter area. Clean and soak nozzles regularly and thoroughly to prevent build up and to ensure cleanliness.2. Soda gun holster in the bar was soiled. Clean and sanitizer holster throughly and regularly to ensure cleanliness.
Location: Service counter
Equipment: Soda machine
- 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: Wet rags were stored on the the handsink in the dishmachine area. Remove. Handsinks are used for handwashing only, do not store any items on top of or inside handsink.
Location: Dish machine area
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: Wet rags were stored on the the handsink in the dishmachine area. Remove. Handsinks are used for handwashing only, do not store any items on top of or inside handsink.
Location: Service counter
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: The concentration in the in place sanitizer buckets are too low throughout the kitchen. Change sanitizer every 2-4 hours to ensure proper sanitation.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Starbucks drink is stored in a reach in cooler under a cold top in the kitchen. Store personal drinks in a seperate area away from food that will be sold.
Location: Kitchen
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mops are stored in the mop sink. Store mops hanging invertedly to dry.
Location: Kitchen (back)
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Ice cream and boxes of food are stored in the walk in freezer. Do not store food on any floor, food must be stored at least 6 inches above the floor.
Location: Walk-in freezer
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Gnat was found in an alcohol bottle. The manager corrected the issue on site and removed the bottle of alcohol immediately.
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: There is no theremometer in the reach in cooler in the bar (where the milk w/no cap is stored). Provide a thermometer in all coolers.
Location: Bar
Equipment: Reach in cooler (2 door)
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: A carton of milk was stored with no cap in the reach in cooler in the bar. Store milk carton with cap.
Location: Bar
Equipment: Reach in cooler (2 door)
- 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: Establishment does not have proper test kit for sanitizer being used in the establishment. Provide appropriate test kit for quat sanitizer.1/10 RECHECK:TEST KIT IS NOT PROVIDED THROUGH ESTABLISHMENT'S CORPORATION. THE TEST KIT HAS BEEN ORDED THROUGH ECOLAB.
Location: Kitchen
|
01/10/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Raw chicken is holding at 45 degree F in the cooler drawers under the stove in the cook line area. Use approved methods to maintain raw chicken at 41 degree F or below.
Location: Cook line
Equipment: Cooler drawers
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: A gnat was found in the bar and one found in the cook line area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: A gnat was found in the bar and one found in the cook line area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Cook line
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soda nozzles were soiled with mold/build up in the service counter area. Clean and soak nozzles regularly and thoroughly to prevent build up and to ensure cleanliness.2. Soda gun holster in the bar was soiled. Clean and sanitizer holster throughly and regularly to ensure cleanliness.
Location: Service counter
Equipment: Soda machine
- 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: Wet rags were stored on the the handsink in the dishmachine area. Remove. Handsinks are used for handwashing only, do not store any items on top of or inside handsink.
Location: Dish machine area
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: The concentration in the in place sanitizer buckets are too low throughout the kitchen. Change sanitizer every 2-4 hours to ensure proper sanitation.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Starbucks drink is stored in a reach in cooler under a cold top in the kitchen. Store personal drinks in a seperate area away from food that will be sold.
Location: Kitchen
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mops are stored in the mop sink. Store mops hanging invertedly to dry.
Location: Kitchen (back)
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Ice cream and boxes of food are stored in the walk in freezer. Do not store food on any floor, food must be stored at least 6 inches above the floor.
Location: Walk-in freezer
- Pests/rodents removed (corrected on site)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Gnat was found in an alcohol bottle. The manager corrected the issue on site and removed the bottle of alcohol immediately.
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: There is no theremometer in the reach in cooler in the bar (where the milk w/no cap is stored). Provide a thermometer in all coolers.
Location: Bar
Equipment: Reach in cooler (2 door)
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: A carton of milk was stored with no cap in the reach in cooler in the bar. Store milk carton with cap.
Location: Bar
Equipment: Reach in cooler (2 door)
- 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: Establishment does not have proper test kit for sanitizer being used in the establishment. Provide appropriate test kit for quat sanitizer.
Location: Kitchen
|
01/03/2014 | Routine |
- Pests/rodents (corrected)
1. Presence of fruit flies in facility.
Correction: Exterminate fruit flies using approved methods and elimination of harborage conditions.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
10/16/2013 | Recheck |
- Pests/rodents (corrected)
1. Presence of fruit flies in facility.
Correction: Exterminate fruit flies using approved methods and elimination of harborage conditions.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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09/13/2013 | Recheck |
- Pests/rodents
1. Presence of fruit flies in facility. Fruit flies breed inside the building in a warm stagnant wet area. The fruit flies appear to be breeding in the drink dispenser and draught beer drains. Also appear to be breeding in the catch basin for ice at main ice maker. Suggest pouring hot water down drains at least 2 times a week. Pesticides are not an effective control. Sanitizer does not kill the eggs and larve either. Hot water will kill the eggs and larve. The adults only live for 2 weeks. When you see fruit flies sitting in an area there is probably a breeding area close by.
Correction: Exterminate fruit flies using approved methods and elimination of harborage conditions.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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09/06/2013 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).Uncovered employee drinks on preparation surface in server station.
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.
Location: Service counter
Equipment: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.Interior of ice machine has slight slime like build up on stainless ceiling.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Ice machine
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.Floor in upstairs storage room has slight soda syrup spills.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dry storage
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04/01/2013 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).Uncovered employee drinks on preparation surface in server station.
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.
Location: Service counter
Equipment: -
- Food contact surface(s) soiled
Food contact surface(s) soiled.Interior of ice machine has slight slime like build up on stainless ceiling.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Ice machine
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.Floor in upstairs storage room has slight soda syrup spills.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dry storage
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03/19/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Breading mixture for raw chicken is being kept on preparation surface under no temperature control after being contaminated with raw chicken. Chef voluntarily discarded mixture.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.The new procedure for breading will include a new stainless steel bowl for each order of breaded chicken. The breading bowl will be sent to the dishroom after each use.
Location: Cook line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.Several fruit flies observed near kegs next to ice machine.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.Interior of ice machine has pink slime on interior stainless shield.
Correction: Clean and sanitize.Increase cleaning frequency to prevent build up.
Location: Kitchen
Equipment: Ice machine
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.Cook's line sanitizer bucket measuring less than 10 ppm Bar sanitizer bucket contains both sanitizer and soap. Discontinue adding soap to sanitizer bucket.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Cook line
Equipment: -
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.Cook's line sanitizer bucket measuring less than 10 ppm Bar sanitizer bucket contains both sanitizer and soap. Discontinue adding soap to sanitizer bucket.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
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.Bar: thermometer not provided in cooler with milk and half and half. Corrected on site.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Reach in cooler (2 door)
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10/29/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Breading mixture for raw chicken is being kept on preparation surface under no temperature control after being contaminated with raw chicken. Chef voluntarily discarded mixture.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.The new procedure for breading will include a new stainless steel bowl for each order of breaded chicken. The breading bowl will be sent to the dishroom after each use.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.Several fruit flies observed near kegs next to ice machine.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.Interior of ice machine has pink slime on interior stainless shield.
Correction: Clean and sanitize.Increase cleaning frequency to prevent build up.
Location: Kitchen
Equipment: Ice machine
- 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.Cook's line sanitizer bucket measuring less than 10 ppm Bar sanitizer bucket contains both sanitizer and soap. Discontinue adding soap to sanitizer bucket.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Cook line
Equipment: -
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.Cook's line sanitizer bucket measuring less than 10 ppm Bar sanitizer bucket contains both sanitizer and soap. Discontinue adding soap to sanitizer bucket.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Bar
- 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.Bar: thermometer not provided in cooler with milk and half and half. Corrected on site.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Reach in cooler (2 door)
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10/22/2012 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer measured at 0 ppm chlorine in sanitizer bucket on cook's line.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Cook line
Equipment: -
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.Floor drain cover not present in upstairs storage area.Floor drain cover not secure in bar.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors, windows and drain covers.
Location: Bar
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.Floor drain cover not present in upstairs storage area.Floor drain cover not secure in bar.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors, windows and drain covers.
Location: Upstairs storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.Ice machine has significant slime like build up on interior stainless steel shield near unit ceiling.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Ice machine
- Drain lines/ice bin/machine (corrected)
Soda gun holster is missing and soda is dripping from gun into ice bin.
Correction: Liquid waste drain lines may not pass through an ice machine or bin.
Location: Bar
Equipment: Soda gun & holster
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06/19/2012 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer measured at 0 ppm chlorine in sanitizer bucket on cook's line.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Cook line
Equipment: -
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.Floor drain cover not present in upstairs storage area.Floor drain cover not secure in bar.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors, windows and drain covers.
Location: Bar
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.Floor drain cover not present in upstairs storage area.Floor drain cover not secure in bar.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors, windows and drain covers.
Location: Upstairs storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.Ice machine has significant slime like build up on interior stainless steel shield near unit ceiling.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Ice machine
- Drain lines/ice bin/machine (corrected on site)
Soda gun holster is missing and soda is dripping from gun into ice bin.
Correction: Liquid waste drain lines may not pass through an ice machine or bin.
Location: Bar
Equipment: Soda gun & holster
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06/12/2012 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: The cook assembled sandwiches with bare hands.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: There was not handwashing before putting on gloves.
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02/02/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about CALIFORNIA PIZZA KITCHEN, 49 W MARYLAND ST, Indianapolis, IN »