- CO2/Health or safety hazard (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 ...
- 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: 1) COOKLINE COLD-TOP WHERE RAW MEATS (EX. STEAKS) ARE STORED UP TOP AT 60 F.2) KITCHEN SALAD PREP COOLER AT 60 F.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) COOKLINE COLD-TOP WHERE RAW MEATS (EX. STEAKS) ARE STORED UP TOP AT 60 F.2) KITCHEN SALAD PREP COOLER AT 60 F.
Location: Kitchen
Equipment: Cold top
- 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: EX. CHEMICAL SPRAY BOTTLES.
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: EX. CHEMICAL SPRAY BOTTLES.
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: EX. CHEMICAL SPRAY BOTTLES.
Location: Bar
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SEVERAL FOOD HANDLERS OBSERVED TOUCH READY-TO-EAT FOODS WITH BARE HANDS--DISCONTINUE THIS BEHAVIOR.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: OBSERVED SERVERAL FOOD HANDLERS WIPING BARE HANDS ON SOILED DRY TOWELS WHEN HANDLING AND PREPARING FOOD IN KITCHEN--DISCONTINUE THIS BEHAVIOR.PROPER HANDWASHING SHOULD OCCUR WHEN HANDS ARE SOILED AND GLOVES MUST BE CHANGED PROPERLY AFTER WASHING HANDS WHEN THEY BECOME SOILED AS TO CAUSE CROSS-CONTAMINATION WITH FOODS.
- 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: OPEN EMPLOYEE DRINK AND FOOD (EX. PULLED PORK SANDWICH) STORED IN KITCHEN AT DISHMACHINE LOCATION--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.STORE EMPLOYEE DRINKS/FOOD AT EMPLOYEE DESIGNATED LOCATION ONLY. DO NOT STORE PERSONAL FOOD AND DRINKS AT FOOD PREP AREAS, DISHMACHINE LOCATION OR NEAR FOOD/UTENSIL STORAGE.
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: OPEN EMPLOYEE DRINK AND FOOD (EX. PULLED PORK SANDWICH) STORED IN KITCHEN AT DISHMACHINE LOCATION--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.STORE EMPLOYEE DRINKS/FOOD AT EMPLOYEE DESIGNATED LOCATION ONLY. DO NOT STORE PERSONAL FOOD AND DRINKS AT FOOD PREP AREAS, DISHMACHINE LOCATION OR NEAR FOOD/UTENSIL STORAGE.
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED KITCHEN ROLLING CARTS WHERE NEEDED.2) SOILED BULK INGREDIENT BINS WHERE NEEDED.
Location: Kitchen
Equipment: Rolling cart
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED KITCHEN ROLLING CARTS WHERE NEEDED.2) SOILED BULK INGREDIENT BINS WHERE NEEDED.
Location: Kitchen
Equipment: Bulk food containers
- 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: DO NOT USE DESIGNATED BAR HANDSINK AS A DUMPSINK; USE FOR HANDWASHING ONLY AND DO NOT STORE ITEMS IN HANDSINK. KEEP FREE AND ACCESSIBLE AT ALL TIMES.
Location: Bar
Equipment: Hand sink
- 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: DO NOT USE LINEN CLOTHS AS SHELF LINING OR TO STORE GLASSWARE ON; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES OR LINERS.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE CERTIFIED FOOD HANDLER CERTIFICATION INFORMATION ON THE RECHECK INSPECTION DATE.
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER AT SALAD PREP STATION WEARING WATCH ON WRIST--REMOVE.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
- 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: USE ONLY PRE-WRAPPED DRINKING STRAWS; DISCONTINUE USE OF NON-WRAPPED DRINKING STRAWS.
- 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.
Location: Bar
- 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.
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.
Location: Dish machine area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP COLD-TOP REFRIGERATION LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL CLEAN EXPOSED DISHES/UTENSILS ETC. INVERTED PROPERLY DURING STORAGE.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: MUST BE SERVICED BY AN ELECTRICIANPROVIDE LIGHT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: MUST BE SERVICED BY AN ELECTRICIANPROVIDE LIGHT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: REPAIRS ARE STILL IN PROCESS AT KITCHEN CEILING AC/VAC UNITS. NEW CEILING TILES WHERE NEEDED THAT HAD BEEN DAMAGED ARE ALSO ON PURCHASE ORDER. DO NOT INSTALL NEW CEILING TILES UNTIL ALL AC/VAC UNITS AND/OR ANY CEILING LEAKS HAVE BEEN REPAIRED PROPERLY. PROVIDE CEILING TILES WHERE MISSING AT KITCHEN/DISHMACHINE AREA WHERE MISSING.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: REPAIRS ARE STILL IN PROCESS AT KITCHEN CEILING AC/VAC UNITS. NEW CEILING TILES WHERE NEEDED THAT HAD BEEN DAMAGED ARE ALSO ON PURCHASE ORDER. DO NOT INSTALL NEW CEILING TILES UNTIL ALL AC/VAC UNITS AND/OR ANY CEILING LEAKS HAVE BEEN REPAIRED PROPERLY. PROVIDE CEILING TILES WHERE MISSING AT KITCHEN/DISHMACHINE AREA WHERE MISSING.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
Location: Bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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 KITCHEN AND BAR COOLERS WHERE MISSING.CHECK ALL UNITS.
Location: Kitchen
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 KITCHEN AND BAR COOLERS WHERE MISSING.CHECK ALL UNITS.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COVER AND OR REPAIR EXPOSED KITCHEN COOK-LINE STOVE WIRES AND INSULATION PROPERLY.
Location: Kitchen
Equipment: Stove
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COVER AND OR REPAIR EXPOSED KITCHEN COOK-LINE STOVE WIRES AND INSULATION PROPERLY.
Location: Cook line
- 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: 1) ELIMINATE HEAVY ICE BUILD-UP AT INTERIOR OF WALK-IN-FREEZER.2) CONTACT YOUR PROFESSIONAL SERVICE PROVIDER TO PROPERLY INSTALL DRAIN LINE FOR SODA GUN SYSTEM AT BAR INTO A PROPER FLOOR DRAIN AND NOT THE BAR HANDSINK.
Location: Kitchen
Equipment: Walk in freezer
- 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: 1) ELIMINATE HEAVY ICE BUILD-UP AT INTERIOR OF WALK-IN-FREEZER.2) CONTACT YOUR PROFESSIONAL SERVICE PROVIDER TO PROPERLY INSTALL DRAIN LINE FOR SODA GUN SYSTEM AT BAR INTO A PROPER FLOOR DRAIN AND NOT THE BAR HANDSINK.
Location: Bar
Equipment: Soda machine
- 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: 1) ELIMINATE HEAVY ICE BUILD-UP AT INTERIOR OF WALK-IN-FREEZER.2) CONTACT YOUR PROFESSIONAL SERVICE PROVIDER TO PROPERLY INSTALL DRAIN LINE FOR SODA GUN SYSTEM AT BAR INTO A PROPER FLOOR DRAIN AND NOT THE BAR HANDSINK.
Equipment: Soda gun & holster
- 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:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED--CONTINUE TO WORK ON WHERE NEEDED.3) CLEAN AND ORGANIZE BACK KITCHEN DRY STORAGE LOCATION WHERE DINING CHAIRS ARE STORED--CORRECTED.4) SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN WINE STORAGE COOLER--CONTINUE TO WORK ON.5) CLEAN AND ORGANIZE BAR LOCATION. REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM THIS LOCATION DURING OPERATION--CORRECTED.6) SOILED INTERIOR SURFACES AND SHELVING WHERE NEEDED AT BAR REACH-IN-COOLERS--CONTINUE TO WORK ON.
Location: Walk-in cooler
- 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:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED--CONTINUE TO WORK ON WHERE NEEDED.3) CLEAN AND ORGANIZE BACK KITCHEN DRY STORAGE LOCATION WHERE DINING CHAIRS ARE STORED--CORRECTED.4) SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN WINE STORAGE COOLER--CONTINUE TO WORK ON.5) CLEAN AND ORGANIZE BAR LOCATION. REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM THIS LOCATION DURING OPERATION--CORRECTED.6) SOILED INTERIOR SURFACES AND SHELVING WHERE NEEDED AT BAR REACH-IN-COOLERS--CONTINUE TO WORK ON.
Location: Kitchen
Equipment: Metal shelving
- 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:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED--CONTINUE TO WORK ON WHERE NEEDED.3) CLEAN AND ORGANIZE BACK KITCHEN DRY STORAGE LOCATION WHERE DINING CHAIRS ARE STORED--CORRECTED.4) SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN WINE STORAGE COOLER--CONTINUE TO WORK ON.5) CLEAN AND ORGANIZE BAR LOCATION. REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM THIS LOCATION DURING OPERATION--CORRECTED.6) SOILED INTERIOR SURFACES AND SHELVING WHERE NEEDED AT BAR REACH-IN-COOLERS--CONTINUE TO WORK ON.
Location: Kitchen (back)
- 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:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED--CONTINUE TO WORK ON WHERE NEEDED.3) CLEAN AND ORGANIZE BACK KITCHEN DRY STORAGE LOCATION WHERE DINING CHAIRS ARE STORED--CORRECTED.4) SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN WINE STORAGE COOLER--CONTINUE TO WORK ON.5) CLEAN AND ORGANIZE BAR LOCATION. REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM THIS LOCATION DURING OPERATION--CORRECTED.6) SOILED INTERIOR SURFACES AND SHELVING WHERE NEEDED AT BAR REACH-IN-COOLERS--CONTINUE TO WORK ON.
Location: Dry storage
- 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:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED--CONTINUE TO WORK ON WHERE NEEDED.3) CLEAN AND ORGANIZE BACK KITCHEN DRY STORAGE LOCATION WHERE DINING CHAIRS ARE STORED--CORRECTED.4) SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN WINE STORAGE COOLER--CONTINUE TO WORK ON.5) CLEAN AND ORGANIZE BAR LOCATION. REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM THIS LOCATION DURING OPERATION--CORRECTED.6) SOILED INTERIOR SURFACES AND SHELVING WHERE NEEDED AT BAR REACH-IN-COOLERS--CONTINUE TO WORK ON.
Location: Kitchen
Equipment: Reach 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:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED--CONTINUE TO WORK ON WHERE NEEDED.3) CLEAN AND ORGANIZE BACK KITCHEN DRY STORAGE LOCATION WHERE DINING CHAIRS ARE STORED--CORRECTED.4) SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN WINE STORAGE COOLER--CONTINUE TO WORK ON.5) CLEAN AND ORGANIZE BAR LOCATION. REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM THIS LOCATION DURING OPERATION--CORRECTED.6) SOILED INTERIOR SURFACES AND SHELVING WHERE NEEDED AT BAR REACH-IN-COOLERS--CONTINUE TO WORK ON.
Location: Bar
- 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:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED--CONTINUE TO WORK ON WHERE NEEDED.3) CLEAN AND ORGANIZE BACK KITCHEN DRY STORAGE LOCATION WHERE DINING CHAIRS ARE STORED--CORRECTED.4) SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN WINE STORAGE COOLER--CONTINUE TO WORK ON.5) CLEAN AND ORGANIZE BAR LOCATION. REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM THIS LOCATION DURING OPERATION--CORRECTED.6) SOILED INTERIOR SURFACES AND SHELVING WHERE NEEDED AT BAR REACH-IN-COOLERS--CONTINUE TO WORK ON.
Location: Bar
Equipment: Reach in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
Equipment: Dishmachine
- 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: DO NOT STORE UTENSILS IN STAGNANT WATER OR SOLUTIONS--DISCONTINUE THIS BEHAVIOR.STORE UTENSILS IN FREE-FLOWING DIP WELL, IN HOT WATER MAINTAINING AT 135 F OR ABOVE OR STORE UTENSILS ON CLEAN OR IN CLEAN DRY SANITARY SURFACES/CONTAINERS.
Location: Kitchen
- 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: DO NOT STORE UTENSILS IN STAGNANT WATER OR SOLUTIONS--DISCONTINUE THIS BEHAVIOR.STORE UTENSILS IN FREE-FLOWING DIP WELL, IN HOT WATER MAINTAINING AT 135 F OR ABOVE OR STORE UTENSILS ON CLEAN OR IN CLEAN DRY SANITARY SURFACES/CONTAINERS.
Location: Cook line
|
10/28/2014 | 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 ...
- 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: 1) COOKLINE COLD-TOP WHERE RAW MEATS (EX. STEAKS) ARE STORED UP TOP AT 60 F.2) KITCHEN SALAD PREP COOLER AT 60 F.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) COOKLINE COLD-TOP WHERE RAW MEATS (EX. STEAKS) ARE STORED UP TOP AT 60 F.2) KITCHEN SALAD PREP COOLER AT 60 F.
Location: Kitchen
Equipment: Cold top
- 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: EX. CHEMICAL SPRAY BOTTLES.
Location: Kitchen
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: EX. CHEMICAL SPRAY BOTTLES.
Location: Kitchen
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: EX. CHEMICAL SPRAY BOTTLES.
Location: Bar
- 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: SEVERAL FOOD HANDLERS OBSERVED TOUCH READY-TO-EAT FOODS WITH BARE HANDS--DISCONTINUE THIS BEHAVIOR.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: OBSERVED SERVERAL FOOD HANDLERS WIPING BARE HANDS ON SOILED DRY TOWELS WHEN HANDLING AND PREPARING FOOD IN KITCHEN--DISCONTINUE THIS BEHAVIOR.PROPER HANDWASHING SHOULD OCCUR WHEN HANDS ARE SOILED AND GLOVES MUST BE CHANGED PROPERLY AFTER WASHING HANDS WHEN THEY BECOME SOILED AS TO CAUSE CROSS-CONTAMINATION WITH FOODS.
- 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: OPEN EMPLOYEE DRINK AND FOOD (EX. PULLED PORK SANDWICH) STORED IN KITCHEN AT DISHMACHINE LOCATION--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.STORE EMPLOYEE DRINKS/FOOD AT EMPLOYEE DESIGNATED LOCATION ONLY. DO NOT STORE PERSONAL FOOD AND DRINKS AT FOOD PREP AREAS, DISHMACHINE LOCATION OR NEAR FOOD/UTENSIL STORAGE.
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: OPEN EMPLOYEE DRINK AND FOOD (EX. PULLED PORK SANDWICH) STORED IN KITCHEN AT DISHMACHINE LOCATION--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.STORE EMPLOYEE DRINKS/FOOD AT EMPLOYEE DESIGNATED LOCATION ONLY. DO NOT STORE PERSONAL FOOD AND DRINKS AT FOOD PREP AREAS, DISHMACHINE LOCATION OR NEAR FOOD/UTENSIL STORAGE.
Location: Dish machine area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED KITCHEN ROLLING CARTS WHERE NEEDED.2) SOILED BULK INGREDIENT BINS WHERE NEEDED.
Location: Kitchen
Equipment: Rolling cart
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED KITCHEN ROLLING CARTS WHERE NEEDED.2) SOILED BULK INGREDIENT BINS WHERE NEEDED.
Location: Kitchen
Equipment: Bulk food containers
- 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 DESIGNATED BAR HANDSINK AS A DUMPSINK; USE FOR HANDWASHING ONLY AND DO NOT STORE ITEMS IN HANDSINK. KEEP FREE AND ACCESSIBLE AT ALL TIMES.
Location: Bar
Equipment: Hand sink
- 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: DO NOT USE LINEN CLOTHS AS SHELF LINING OR TO STORE GLASSWARE ON; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES OR LINERS.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE CERTIFIED FOOD HANDLER CERTIFICATION INFORMATION ON THE RECHECK INSPECTION DATE.
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER AT SALAD PREP STATION WEARING WATCH ON WRIST--REMOVE.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
- 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: USE ONLY PRE-WRAPPED DRINKING STRAWS; DISCONTINUE USE OF NON-WRAPPED DRINKING STRAWS.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Bar
- 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.
Location: Kitchen
- 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.
Location: Dish machine area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP COLD-TOP REFRIGERATION LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL CLEAN EXPOSED DISHES/UTENSILS ETC. INVERTED PROPERLY DURING STORAGE.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
Location: Cook line
- 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.
Location: Restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PROVIDE CEILING TILES WHERE MISSING AT KITCHEN/DISHMACHINE AREA WHERE MISSING.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PROVIDE CEILING TILES WHERE MISSING AT KITCHEN/DISHMACHINE AREA WHERE MISSING.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
Location: Bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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 KITCHEN AND BAR COOLERS WHERE MISSING.CHECK ALL UNITS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN AND BAR COOLERS WHERE MISSING.CHECK ALL UNITS.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COVER AND OR REPAIR EXPOSED KITCHEN COOK-LINE STOVE WIRES AND INSULATION PROPERLY.
Location: Kitchen
Equipment: Stove
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COVER AND OR REPAIR EXPOSED KITCHEN COOK-LINE STOVE WIRES AND INSULATION PROPERLY.
Location: Cook line
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1) ELIMINATE HEAVY ICE BUILD-UP AT INTERIOR OF WALK-IN-FREEZER.2) CONTACT YOUR PROFESSIONAL SERVICE PROVIDER TO PROPERLY INSTALL DRAIN LINE FOR SODA GUN SYSTEM AT BAR INTO A PROPER FLOOR DRAIN AND NOT THE BAR HANDSINK.
Location: Kitchen
Equipment: Walk in freezer
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1) ELIMINATE HEAVY ICE BUILD-UP AT INTERIOR OF WALK-IN-FREEZER.2) CONTACT YOUR PROFESSIONAL SERVICE PROVIDER TO PROPERLY INSTALL DRAIN LINE FOR SODA GUN SYSTEM AT BAR INTO A PROPER FLOOR DRAIN AND NOT THE BAR HANDSINK.
Location: Bar
Equipment: Soda machine
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1) ELIMINATE HEAVY ICE BUILD-UP AT INTERIOR OF WALK-IN-FREEZER.2) CONTACT YOUR PROFESSIONAL SERVICE PROVIDER TO PROPERLY INSTALL DRAIN LINE FOR SODA GUN SYSTEM AT BAR INTO A PROPER FLOOR DRAIN AND NOT THE BAR HANDSINK.
Equipment: Soda gun & holster
- 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:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED.3) CLEAN AND ORGANIZE BACK KITCHEN DRY STORAGE LOCATION WHERE DINING CHAIRS ARE STORED.4) SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN WINE STORAGE COOLER.5) CLEAN AND ORGANIZE BAR LOCATION. REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM THIS LOCATION DURING OPERATION.
Location: Walk-in cooler
- 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:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED.3) CLEAN AND ORGANIZE BACK KITCHEN DRY STORAGE LOCATION WHERE DINING CHAIRS ARE STORED.4) SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN WINE STORAGE COOLER.5) CLEAN AND ORGANIZE BAR LOCATION. REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM THIS LOCATION DURING OPERATION.
Location: Kitchen
Equipment: Metal shelving
- 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:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED.3) CLEAN AND ORGANIZE BACK KITCHEN DRY STORAGE LOCATION WHERE DINING CHAIRS ARE STORED.4) SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN WINE STORAGE COOLER.5) CLEAN AND ORGANIZE BAR LOCATION. REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM THIS LOCATION DURING OPERATION.
Location: Kitchen (back)
- 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:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED.3) CLEAN AND ORGANIZE BACK KITCHEN DRY STORAGE LOCATION WHERE DINING CHAIRS ARE STORED.4) SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN WINE STORAGE COOLER.5) CLEAN AND ORGANIZE BAR LOCATION. REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM THIS LOCATION DURING OPERATION.
Location: Dry storage
- 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:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED.3) CLEAN AND ORGANIZE BACK KITCHEN DRY STORAGE LOCATION WHERE DINING CHAIRS ARE STORED.4) SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN WINE STORAGE COOLER.5) CLEAN AND ORGANIZE BAR LOCATION. REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM THIS LOCATION DURING OPERATION.
Location: Kitchen
Equipment: Reach in cooler
- 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:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED.3) CLEAN AND ORGANIZE BACK KITCHEN DRY STORAGE LOCATION WHERE DINING CHAIRS ARE STORED.4) SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN WINE STORAGE COOLER.5) CLEAN AND ORGANIZE BAR LOCATION. REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM THIS LOCATION DURING OPERATION.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
Equipment: Dishmachine
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT STORE UTENSILS IN STAGNANT WATER OR SOLUTIONS--DISCONTINUE THIS BEHAVIOR.STORE UTENSILS IN FREE-FLOWING DIP WELL, IN HOT WATER MAINTAINING AT 135 F OR ABOVE OR STORE UTENSILS ON CLEAN OR IN CLEAN DRY SANITARY SURFACES/CONTAINERS.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT STORE UTENSILS IN STAGNANT WATER OR SOLUTIONS--DISCONTINUE THIS BEHAVIOR.STORE UTENSILS IN FREE-FLOWING DIP WELL, IN HOT WATER MAINTAINING AT 135 F OR ABOVE OR STORE UTENSILS ON CLEAN OR IN CLEAN DRY SANITARY SURFACES/CONTAINERS.
Location: Cook line
|
10/21/2014 | 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: Right-hand reach in cooler across from cook line holding pork chops at 51, confit at 49, raw bacon at 45. Pork chops discarded. Prep top cooler above this is temping OK, as is adjacent section of reach-in unit. Adjust or repair as needed to maintain temps of 41 or below.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Right hand reach-in cooler across from cook line not holding temp. Not in use at this time, food is being stored elsewhere in kitchen until repair is made.
Location: Kitchen
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: Slight soilage inside soda gun nozzles; clean and sanitize; schedule regular cleaning.
Location: Bar
Equipment: Soda gun & holster
|
01/29/2014 | 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: Right-hand reach in cooler across from cook line holding pork chops at 51, confit at 49, raw bacon at 45. Pork chops discarded. Prep top cooler above this is temping OK, as is adjacent section of reach-in unit. Adjust or repair as needed to maintain temps of 41 or below.
Location: Cook line
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: Slight soilage inside soda gun nozzles; clean and sanitize; schedule regular cleaning.
Location: Bar
Equipment: Soda gun & holster
|
01/22/2014 | Routine |
- CO2 tanks unrestrained (corrected)
CO2 tanks unrestrained.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Location: Cook line
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not at proper concentration, for manual warewashing. (400ppm Quats)
Location: Kitchen
Equipment: 3-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Location: Dry storage
- Thermometer, provided (corrected)
Cold 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.
Location: Kitchen
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner. (Box of food on floor in the walk in freezer)
Location: Kitchen
Equipment: Walk in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Location: Kitchen
Equipment: 2-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Location: Kitchen
Equipment: 3-bay
|
08/15/2013 | Recheck |
- CO2 tanks unrestrained (corrected on site)
CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Corrected during inspection
- 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: Keep lids closed on cold top area of reach in coolers by cook line so PHF in storage in the cooler storage portion of unit is held at 41 F or less. Corrected during inspection
Location: Cook line
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not at proper concentration, for manual warewashing. (400ppm Quats)
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. (200ppm Quats)
Comments: Additional water added to 3 bay sink basin... Corrected during inspection
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Current food handler certification on record has expired as of May, 2013... Provide updated certification information at the time of the recheck inspection. (8/15/2013)
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Make sure all bulk food containers on storage rack are labeled.
Location: Dry storage
- Thermometer, provided
Cold 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 holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Reach in cooler
- Food storage (corrected on site)
Food stored in unprotected manner. (Box of food on floor in the walk in freezer)
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.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Walk in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water leak at faucet of 2 bay sink in kitchen.
Location: Kitchen
Equipment: 2-bay
- No test kit (corrected on site)
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: Corrected during inspection.
Location: Kitchen
Equipment: 3-bay
|
08/08/2013 | Routine |
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: A few large bowls on wire rack shelving need to be inverted. Corrected during inspection
Location: Kitchen
- 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.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Walk in freezer
|
04/11/2013 | Routine |
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Location: Prep area
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F minimum.
Comments: Continue to work on this issue so hand sink will provide hand washing water at 100 F minimum.
Location: Emp restroom
Equipment: Hand sink
- Food storage (corrected)
Food stored in unprotected manner. (One container of food on floor)
Comments: Corrected during inspection
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Location: Dish machine area
Equipment: Hand sink
|
12/21/2012 | Recheck |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Emp restroom
Equipment: Hand sink
- Food storage (corrected on site)
Food stored in unprotected manner. (One container of food on floor)
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.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Restore cold water service to hand sink.
Location: Dish machine area
Equipment: Hand sink
|
12/06/2012 | Routine |
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Restroom
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Kitchen (front)
Equipment: Hand sink
- Toilet paper (corrected)
No toilet paper provided .
Location: Mens restroom
- Toilet paper (corrected)
No toilet paper provided .
Location: Womens restroom
- Toilet paper (corrected)
No toilet paper provided .
Location: Restroom
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Location: Utility room
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Location: Kitchen (back)
- Cove molding (corrected)
Floor-wall junctures not coved.
Location: Utility room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Location: Emp restroom
Equipment: Hand sink
|
11/16/2012 | Pre-Licensing Recheck |
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
Equipment: Hand sink
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Location: Mens restroom
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Location: Womens restroom
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Location: Restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: MOP SINK ROOM NEAR RESTROOMS
Location: Utility room
|
11/05/2012 | Pre-Licensing Recheck |
| No violation noted during this evaluation. | 10/29/2012 | Pre-Licensing |
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