CHAMPPS AMERICANA, 7800 COL H WEIR COOK MEM DR, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: CHAMPPS AMERICANA
Type: Restaurant
Address: 7800 COL H WEIR COOK MEM DR, Indianapolis, IN 46241
County: Marion
License #: 201405
Smoking: Smoke Free
Total inspections: 27
Last inspection: 08/21/2014
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Inspection findings

Inspection Date

Type
  • 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: Pork wrapped with plastic and foil after prepping for the day in the walk in cooler at 46 deg F. Make sure to cool foods to 41 deg F or below after prep if temperature elevates during prep - CORRECTED
  • 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: 1. Gnats in prep area. Exterminate.2. Gnats by tea urn in server area and entrance to bar. Exterminate.
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employee wearing one glove on and one glove off. Discontinue. Use gloves as a utensil to handle ready to eat foods. Always wash hands before putting on gloves. Use gloves on both hands when using gloves.
  • 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: 1. End ar hand sink is bone dry and not being use. Other bar hand sink faucet is turned to dump sink. No hand washing is occurring at the bar. Provide separate faucet for dump sink. Wash hands.2. Employee started to put on gloves without washing hands. Make sure to always wash hands before putting on gloves.
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: End bar hand sink is bone dry and not being use. Other bar hand sink faucet is turned to dump sink. No hand washing is occurring at the bar. Provide separate faucet for dump sink.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Bar hand sink at entrance to the bar is soiled. Please clean do not dump in bar hand sinks.
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No reading at in place sanitizer in server area. Maintain quat at 150-400 ppm.
  • Heating and cooling capacity
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: Unable to check walk in freezer at time of inspection - walk in cooler over filled. Four more beers have been added to menu. (now 8 kegs in cooler) Alter food menu to have adequate refrigeration for food or add more cooler space.Note: checked walk in freezer at follow up inspection. NOTE: MAKE SURE FACILITY HAS ADEQUATE EQUIPMENT FOR FOOD SERVICE OFFERED OR ALTER MENU SO FEW FOODS ITEMS ARE SERVED. CAN ALSO ADD EQUIPMENT TO BE ABLE TO HANDLE FOOD BEING SERVED.
  • Designated locker areas (corrected)
    No designated dressing area(s) for employees.
    Correction: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
    Comments: Purses on top of beer at bar. Discontinue. Store in approved area. (lockers, etc)
  • Improper storage location (corrected)
    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: Utensils stored below paper towel dispenser for bar hand sink. Do not store utensils where they can be contaminated
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Middle floor buckling in walk in cooler. Secure. Note: scheduled to repair. Note: repairing next week2. Cove molding broken by clean dish shelf near cooks line. Replace. CORRECTED3. Corner wall molding missing by walk in cooler. Provide. CORRECTED
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Middle floor buckling in walk in cooler. Secure. Note: scheduled to repair. Note: repairing next week2. Cove molding broken by clean dish shelf near cooks line. Replace. CORRECTED3. Corner wall molding missing by walk in cooler. Provide. CORRECTED
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors,ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor -wall junctions at bar. 2. Clean floor below equipment at bar. 3. Fan guards soiled in walk in cooler. Clean
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. End cabinet door not closing securely in server area. Repair. CORRECTED2. Threshold loose in walk in cooler. Secure. Note: getting parts for repair. Note: scheduled for repairs next week3. Walk in freezer has ice build up. Remove and repair. Note: new heating element ordered for the door. Note: working on at this time
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. End cabinet door not closing securely in server area. Repair. CORRECTED2. Threshold loose in walk in cooler. Secure. Note: getting parts for repair. Note: scheduled for repairs next week3. Walk in freezer has ice build up. Remove and repair. Note: new heating element ordered for the door. Note: working on at this time
  • 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: Soda holster holding fluid at the bar. Repair to drain freely.
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SIlicone caulk losse from wall at 2 bay prep sink. Please secure to wall.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Food items on kegs and coke crate in walk in cooler. Discontinue. Provide adequate shelving for food in walk in cooler.
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Soap dispenser not usable at front hand sink. Provide soap that is easy to use. Note: new dispenser ordered for soap.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak below 3 bay sink in kitchen. Repair. Note: work order in already for repair2. Water leak at incoming water line below dish machine. Repair. Note: work order in already for repair
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Food items on kegs and coke crate in walk in cooler. Discontinue. Provide adequate shelving for food in walk in cooler.2. Duct tape on beer lines in walk in cooler. Remove. Provide smooth, non absorbent, easily cleanable ties. 3. Platic wrap on bread rack in walk in cooler. Remove.Do not use plastic wrap as a tie for carts. CORRECTED4. Melted and cracked lexon containers in kitchen. Replace broken equipment.
 08/21/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Pork wrapped with plastic and foil after prepping for the day in the walk in cooler at 46 deg F. Make sure to cool foods to 41 deg F or below after prep if temperature elevates during prep - CORRECTED
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats in prep area. Exterminate.2. Gnats by tea urn in server area and entrance to bar. Exterminate.
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employee wearing one glove on and one glove off. Discontinue. Use gloves as a utensil to handle ready to eat foods. Always wash hands before putting on gloves. Use gloves on both hands when using gloves.
  • 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: 1. End ar hand sink is bone dry and not being use. Other bar hand sink faucet is turned to dump sink. No hand washing is occurring at the bar. Provide separate faucet for dump sink. Wash hands.2. Employee started to put on gloves without washing hands. Make sure to always wash hands before putting on gloves.
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: End bar hand sink is bone dry and not being use. Other bar hand sink faucet is turned to dump sink. No hand washing is occurring at the bar. Provide separate faucet for dump sink.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Bar hand sink at entrance to the bar is soiled. Please clean do not dump in bar hand sinks.
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No reading at in place sanitizer in server area. Maintain quat at 150-400 ppm.
  • Heating and cooling capacity
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: Unable to check walk in freezer at time of inspection - walk in cooler over filled. Four more beers have been added to menu. (now 8 kegs in cooler) Alter food menu to have adequate refrigeration for food or add more cooler space.Note: checked walk in freezer at follow up inspection. NOTE: MAKE SURE FACILITY HAS ADEQUATE EQUIPMENT FOR FOOD SERVICE OFFERED OR ALTER MENU SO FEW FOODS ITEMS ARE SERVED. CAN ALSO ADD EQUIPMENT TO BE ABLE TO HANDLE FOOD BEING SERVED.
  • Designated locker areas (corrected)
    No designated dressing area(s) for employees.
    Correction: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
    Comments: Purses on top of beer at bar. Discontinue. Store in approved area. (lockers, etc)
  • Improper storage location (corrected)
    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: Utensils stored below paper towel dispenser for bar hand sink. Do not store utensils where they can be contaminated
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Middle floor buckling in walk in cooler. Secure. Note: scheduled to repair.2. Cove molding broken by clean dish shelf near cooks line. Replace. CORRECTED3. Corner wall molding missing by walk in cooler. Provide. CORRECTED
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Middle floor buckling in walk in cooler. Secure. Note: scheduled to repair.2. Cove molding broken by clean dish shelf near cooks line. Replace. CORRECTED3. Corner wall molding missing by walk in cooler. Provide. CORRECTED
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors,ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor -wall junctions at bar. 2. Clean floor below equipment at bar. 3. Fan guards soiled in walk in cooler. Clean
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. End cabinet door not closing securely in server area. Repair. CORRECTED2. Threshold loose in walk in cooler. Secure. Note: getting parts for repair.3. Walk in freezer has ice build up. Remove and repair. Note: new heating element ordered for the door.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. End cabinet door not closing securely in server area. Repair. CORRECTED2. Threshold loose in walk in cooler. Secure. Note: getting parts for repair.3. Walk in freezer has ice build up. Remove and repair. Note: new heating element ordered for the door.
  • 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: Soda holster holding fluid at the bar. Repair to drain freely.
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SIlicone caulk losse from wall at 2 bay prep sink. Please secure to wall.
  • 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: Food items on kegs and coke crate in walk in cooler. Discontinue. Provide adequate shelving for food in walk in cooler.
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Soap dispenser not usable at front hand sink. Provide soap that is easy to use. Note: new dispenser ordered for soap.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak below 3 bay sink in kitchen. Repair. Note: work order in already for repair2. Water leak at incoming water line below dish machine. Repair. Note: work order in already for repair
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Food items on kegs and coke crate in walk in cooler. Discontinue. Provide adequate shelving for food in walk in cooler.2. Duct tape on beer lines in walk in cooler. Remove. Provide smooth, non absorbent, easily cleanable ties. 3. Platic wrap on bread rack in walk in cooler. Remove.Do not use plastic wrap as a tie for carts. CORRECTED4. Melted and cracked lexon containers in kitchen. Replace broken equipment.
 08/14/2014Recheck
  • 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: Pork wrapped with plastic and foil after prepping for the day in the walk in cooler at 46 deg F. Make sure to cool foods to 41 deg F or below after prep if temperature elevates during prep - CORRECTED
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats in prep area. Exterminate.2. Gnats by tea urn in server area and entrance to bar. Exterminate.
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employee wearing one glove on and one glove off. Discontinue. Use gloves as a utensil to handle ready to eat foods. Always wash hands before putting on gloves. Use gloves on both hands when using gloves.
  • 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: 1. End ar hand sink is bone dry and not being use. Other bar hand sink faucet is turned to dump sink. No hand washing is occurring at the bar. Provide separate faucet for dump sink. Wash hands.2. Employee started to put on gloves without washing hands. Make sure to always wash hands before putting on gloves.
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: End ar hand sink is bone dry and not being use. Other bar hand sink faucet is turned to dump sink. No hand washing is occurring at the bar. Provide separate faucet for dump sink.
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Bar hand sink at entrance to the bar is soiled. Please clean do not dump in bar hand sinks.
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No reading at in place sanitizer in server area. Maintain quat at 150-400 ppm.
  • Heating and cooling capacity
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: Unable to check walk in freezer at time of inspection - walk in cooler over filled. Four more beers have been added to menu. (now 8 kegs in cooler) Alter food menu to have adequate refrigeration for food or add more cooler space.
  • Designated locker areas
    No designated dressing area(s) for employees.
    Correction: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
    Comments: Purses on top of beer at bar. Discontinue. Store in approved area. (lockers, etc)
  • Improper storage location
    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: Utensils stored below paper towel dispenser for bar hand sink. Do not store utensils where they can be contaminated
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Middle floor buckling in walk in cooler. Secure. 2. Cove molding broken by clean dish shelf near cooks line. Replace.3. Corner wall molding missing by walk in cooler. Provide.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors,ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor -wall junctions at bar. 2. Clean floor below equipment at bar. 3. Fan guards soiled in walk in cooler. Clean
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. End cabinet door not closing securely in server area. Repair.2. Thershold loose in walk in cooler. Secure.
  • 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: Soda holster holding fluid at the bar. Repair to drain freely.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SIlicone caulk losse from wall at 2 bay prep sink. Please secure to wall.
  • 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: Food items on kegs and coke crate in walk in cooler. Discontinue. Provide adequate shelving for food in walk in cooler.
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Soap dispenser not usable at front hand sink. Provide soap that is easy to use.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak below 3 bay sink in kitchen. Repair. Note: work order in already for repair2. Water leak at incoming water line below dish machine. Repair. Note: work order in already for repair
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Food items on kegs and coke crate in walk in cooler. Discontinue. Provide adequate shelving for food in walk in cooler.2. Duct tape on beer lines in walk in cooler. Remove. Provide smooth, non absorbent, easily cleanable ties. 3. Platic wrap on bread rack in walk in cooler. Remove.Do not use plastic wrap as a tie for carts. CORRECTED4. Melted and cracked lexon containers in kitchen. Replace broken equipment.
  • Durability / utensils and equipment (corrected on site)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Food items on kegs and coke crate in walk in cooler. Discontinue. Provide adequate shelving for food in walk in cooler.2. Duct tape on beer lines in walk in cooler. Remove. Provide smooth, non absorbent, easily cleanable ties. 3. Platic wrap on bread rack in walk in cooler. Remove.Do not use plastic wrap as a tie for carts. CORRECTED4. Melted and cracked lexon containers in kitchen. Replace broken equipment.
 08/06/2014Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked sausage at 119 deg F to 126.5 deg F under heat lamp. Hold at 135 deg F or above.
  • 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: Bar tabs with food at bar. Oasis 146 spray bottle with liquor. Store chemicals separate from food/equipment.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Container of toothpicks on walnuts. Discontinue. CORRECTED
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean inside of central beer cooler where spills are.
  • 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: Plyers on front hand sink. Move. Do not place anything on hand sink.
  • 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: Coat/purse stored at bar. Store in approved area.
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: Sauce under hand sink waste water line. Discontinue. CORRECTED
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor-wall junctions in kitchen.2. Clean floor-wall junctions at bar.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Repair front cabinet doors and laminate.2. Leak below center beer cooler. Repair.
  • 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: One soda holster holding fluid at the bar. Repair.
  • 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: One soda holster soiled at the bar. Clean
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at bar hand sink. Provide.
 03/11/2014Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked sausage at 119 deg F to 126.5 deg F under heat lamp. Hold at 135 deg F or above.
  • 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: Bar tabs with food at bar. Oasis 146 spray bottle with liquor. Store chemicals separate from food/equipment.
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Container of toothpicks on walnuts. Discontinue. CORRECTED
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean inside of central beer cooler where spills are.
  • 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: Plyers on front hand sink. Move. Do not place anything on hand sink.
  • 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: Coat/purse stored at bar. Store in approved area.
  • Food in prohibited areas (corrected on site)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: Sauce under hand sink waste water line. Discontinue. CORRECTED
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor-wall junctions in kitchen.2. Clean floor-wall junctions at bar.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Repair front cabinet doors and laminate.2. Leak below center beer cooler. Repair.
  • 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: One soda holster holding fluid at the bar. Repair.
  • 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: One soda holster soiled at the bar. Clean
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at bar hand sink. Provide.
 03/04/2014Routine
  • 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: Gnats at bar and in kitchen prep area. Exterminate.
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Make sure employees change gloves as needed. Use utensils for ready to eat foods. Change gloves when leaving cooks line. Gloves are not to protect hands.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Dirty suffle cups with clean suffle cups. Clean and sanitize.
  • 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.
    Comments: Prep top cutting board is soiled. Clean, resurface or replace.Note: New cutting boards ordered
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Corner molding missing by walk in cooler. Provide.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor by delfield cooler.2. Clean fan guards in walk in cooler.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Employee keeping cloth towel over shoulder and using to wipe plates. Discontinue.2. Wet cloth on counter at bar. Store in approved strength sanitizer solution.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Laminate on counters out front worn. Replace or repair cabinets.2. Cabinet doors sagging/worn/missing. Repair or replace. CORRECTED
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Laminate on counters out front worn. Replace or repair cabinets.2. Cabinet doors sagging/worn/missing. Repair or replace. CORRECTED
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Front hand sink loose from counter. Secure to counter.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean bottom inside 2 door delfield cooler is soiled. Clean.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Front hand sink out of paper towels. Provide.
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Foil in salamander. Remove and clean as needed.2. Thermometer in salad prep top cooler secured with saran wrap. Use easily cleanable strap/tie.
 11/05/2013Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar and in kitchen prep area. Exterminate.
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Make sure employees change gloves as needed. Use utensils for ready to eat foods. Change gloves when leaving cooks line. Gloves are not to protect hands.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Dirty suffle cups with clean suffle cups. Clean and sanitize.
  • 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.
    Comments: Prep top cutting board is soiled. Clean, resurface or replace.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Corner molding missing by walk in cooler. Provide.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor by delfield cooler.2. Clean fan guards in walk in cooler.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Employee keeping cloth towel over shoulder and using to wipe plates. Discontinue.2. Wet cloth on counter at bar. Store in approved strength sanitizer solution.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Laminate on counters out front worn. Replace or repair cabinets.2. Cabinet doors sagging/worn/missing. Repair or replace.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Front hand sink loose from counter. Secure to counter.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean bottom inside 2 door delfield cooler is soiled. Clean.
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Front hand sink out of paper towels. Provide.
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Foil in salamander. Remove and clean as needed.2. Thermometer in salad prep top cooler secured with saran wrap. Use easily cleanable strap/tie.
 10/29/2013Routine
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: Unrestrained CO2 tanks. Restrain.
  • 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: Shredded cheese in cooler drawers at 56 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 6-27-2013 drawer cooler holding cheese at 44 deg F. Repair to hold foods at 41 deg F or below.
    Location: Kitchen
    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: Gnats in back kitchen. Exterminate. CORRECTEDGnats by ice machine in kitchen. Exterminate. CORRECTEDGnats at bar. Exterminate. CORRECTEDGnats in server area. Exterminate.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in back kitchen. Exterminate. CORRECTEDGnats by ice machine in kitchen. Exterminate. CORRECTEDGnats at bar. Exterminate. CORRECTEDGnats in server area. Exterminate.
    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: Gnats in back kitchen. Exterminate. CORRECTEDGnats by ice machine in kitchen. Exterminate. CORRECTEDGnats at bar. Exterminate. CORRECTEDGnats in server area. Exterminate.
    Location: Service counter
  • 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: No hand washing before putting on gloves. make sure employees wash hands before putting on gloves.
  • 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: Dish machine is not sanitizing. Repair. May sanitize dishes in three bay sink until repaired.
    Location: Kitchen
    Equipment: Dishmachine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Tongs on splash gaurd for kitchen hand sink. Discontinue. Wash rinse and sanitize tongs.2. Center beer cooler are soiled. Clean.3. Soiled bulk food container. Clean.4. Slicer soiled. Clean.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Tongs on splash gaurd for kitchen hand sink. Discontinue. Wash rinse and sanitize tongs.2. Center beer cooler are soiled. Clean.3. Soiled bulk food container. Clean.4. Slicer soiled. Clean.
    Location: Bar
  • 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: 1. Glass in bar hand sink. Remove. Do not place anything in or on hand sinks.2. Tongs on splash guard at kitchen hand sink. Discontinue.
    Location: Kitchen
  • 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: 1. Glass in bar hand sink. Remove. Do not place anything in or on hand sinks.2. Tongs on splash guard at kitchen hand sink. Discontinue.
    Location: Bar
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Using cloth towel to dry hands after washing hands. Discontinue. Make sure to dry hands on paper towel.
    Location: Kitchen
  • Bulk labeling (corrected)
    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: Unlabeled bulk food container. Label with content.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Corner molding missing by walk in cooler. Provide.2. Broken cove molding by mop sink. Replace.3. Broken cove molding by clean dish shelf. Replace. Note: repairing on Wednesday 7-10-2013
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floors in kitchen.2. Clean floors at bar.3. Clean floor wall junctions at bar.4. Clean floor wall junctions in kitchen.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floors in kitchen.2. Clean floors at bar.3. Clean floor wall junctions at bar.4. Clean floor wall junctions in kitchen.
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towel on server counter. Store in approved strength sanitizer solution.
    Location: Service counter
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Laminate missing in server area cabinets. Repair or replace. Note: parts ordered Repalcing on Wednesday 7-10-20132. Plastic wrap around microwave oven. Remove. Repair or replace. CORRECTED3. Wittco warmer has exposed insulation. Repair. Note: ordered4. Plastci wrap around thermometer in walk in freezer. Remove. Provide clip if needed. CORRECTED5. Broken plastic piece inside over head salad container on cooks line. Replace. Note: Part ordered. CORRECTED
    Location: Service counter
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Laminate missing in server area cabinets. Repair or replace. Note: parts ordered Repalcing on Wednesday 7-10-20132. Plastic wrap around microwave oven. Remove. Repair or replace. CORRECTED3. Wittco warmer has exposed insulation. Repair. Note: ordered4. Plastci wrap around thermometer in walk in freezer. Remove. Provide clip if needed. CORRECTED5. Broken plastic piece inside over head salad container on cooks line. Replace. Note: Part ordered. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Laminate missing in server area cabinets. Repair or replace. Note: parts ordered Repalcing on Wednesday 7-10-20132. Plastic wrap around microwave oven. Remove. Repair or replace. CORRECTED3. Wittco warmer has exposed insulation. Repair. Note: ordered4. Plastci wrap around thermometer in walk in freezer. Remove. Provide clip if needed. CORRECTED5. Broken plastic piece inside over head salad container on cooks line. Replace. Note: Part ordered. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Laminate missing in server area cabinets. Repair or replace. Note: parts ordered Repalcing on Wednesday 7-10-20132. Plastic wrap around microwave oven. Remove. Repair or replace. CORRECTED3. Wittco warmer has exposed insulation. Repair. Note: ordered4. Plastci wrap around thermometer in walk in freezer. Remove. Provide clip if needed. CORRECTED5. Broken plastic piece inside over head salad container on cooks line. Replace. Note: Part ordered. CORRECTED
    Location: 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: Two soda lines not draining at bar. Repair to drain freely.
    Location: Bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal/secure counter to wall in server area especially by tea urns.
    Location: Service counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Gaskets soiled on two door cooler by ice machine. Clean.2. Molded caulk at dish machine drain board. Remove and replace caulk.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at cooks line hand sink. Provide. CORRECTED
    Location: Kitchen
    Equipment: Hand sink
  • Soap and towels at wrong sink (corrected)
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: Soap at dump sink at bar. Discontinue. Keep soap and paper towels at hand sinks.
    Location: Bar
 07/03/2013Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: Unrestrained CO2 tanks. Restrain.
  • 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: Shredded cheese in cooler drawers at 56 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 6-27-2013 drawer cooler holding cheese at 44 deg F. Repair to hold foods at 41 deg F or below.
    Location: Kitchen
    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: Gnats in back kitchen. Exterminate. CORRECTEDGnats by ice machine in kitchen. Exterminate. CORRECTEDGnats at bar. Exterminate. CORRECTEDGnats in server area. Exterminate.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in back kitchen. Exterminate. CORRECTEDGnats by ice machine in kitchen. Exterminate. CORRECTEDGnats at bar. Exterminate. CORRECTEDGnats in server area. Exterminate.
    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: Gnats in back kitchen. Exterminate. CORRECTEDGnats by ice machine in kitchen. Exterminate. CORRECTEDGnats at bar. Exterminate. CORRECTEDGnats in server area. Exterminate.
    Location: Service counter
  • 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: No hand washing before putting on gloves. make sure employees wash hands before putting on gloves.
  • 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: Dish machine is not sanitizing. Repair. May sanitize dishes in three bay sink until repaired.
    Location: Kitchen
    Equipment: Dishmachine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Tongs on splash gaurd for kitchen hand sink. Discontinue. Wash rinse and sanitize tongs.2. Center beer cooler are soiled. Clean.3. Soiled bulk food container. Clean.4. Slicer soiled. Clean.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Tongs on splash gaurd for kitchen hand sink. Discontinue. Wash rinse and sanitize tongs.2. Center beer cooler are soiled. Clean.3. Soiled bulk food container. Clean.4. Slicer soiled. Clean.
    Location: Bar
  • 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: 1. Glass in bar hand sink. Remove. Do not place anything in or on hand sinks.2. Tongs on splash guard at kitchen hand sink. Discontinue.
    Location: Kitchen
  • 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: 1. Glass in bar hand sink. Remove. Do not place anything in or on hand sinks.2. Tongs on splash guard at kitchen hand sink. Discontinue.
    Location: Bar
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Using cloth towel to dry hands after washing hands. Discontinue. Make sure to dry hands on paper towel.
    Location: Kitchen
  • 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: Unlabeled bulk food container. Label with content.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Corner molding missing by walk in cooler. Provide.2. Broken cove molding by mop sink. Replace.3. Broken cove molding by clean dish shelf. Replace.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floors in kitchen.2. Clean floors at bar.3. Clean floor wall junctions at bar.4. Clean floor wall junctions in kitchen.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floors in kitchen.2. Clean floors at bar.3. Clean floor wall junctions at bar.4. Clean floor wall junctions in kitchen.
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towel on server counter. Store in approved strength sanitizer solution.
    Location: Service counter
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Laminate missing in server area cabinets. Repair or replace. Note: parts ordered2. Plastic wrap around microwave oven. Remove. Repair or replace. CORRECTED3. Wittco warmer has exposed insulation. Repair. Note: ordered4. Plastci wrap around thermometer in walk in freezer. Remove. Provide clip if needed. CORRECTED5. Broken plastic piece inside over head salad container on cooks line. Replace. Note: Part ordered.
    Location: Service counter
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Laminate missing in server area cabinets. Repair or replace. Note: parts ordered2. Plastic wrap around microwave oven. Remove. Repair or replace. CORRECTED3. Wittco warmer has exposed insulation. Repair. Note: ordered4. Plastci wrap around thermometer in walk in freezer. Remove. Provide clip if needed. CORRECTED5. Broken plastic piece inside over head salad container on cooks line. Replace. Note: Part ordered.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Laminate missing in server area cabinets. Repair or replace. Note: parts ordered2. Plastic wrap around microwave oven. Remove. Repair or replace. CORRECTED3. Wittco warmer has exposed insulation. Repair. Note: ordered4. Plastci wrap around thermometer in walk in freezer. Remove. Provide clip if needed. CORRECTED5. Broken plastic piece inside over head salad container on cooks line. Replace. Note: Part ordered.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Laminate missing in server area cabinets. Repair or replace. Note: parts ordered2. Plastic wrap around microwave oven. Remove. Repair or replace. CORRECTED3. Wittco warmer has exposed insulation. Repair. Note: ordered4. Plastci wrap around thermometer in walk in freezer. Remove. Provide clip if needed. CORRECTED5. Broken plastic piece inside over head salad container on cooks line. Replace. Note: Part ordered.
    Location: 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: Two soda lines not draining at bar. Repair to drain freely.
    Location: Bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal/secure counter to wall in server area especially by tea urns.
    Location: Service counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Gaskets soiled on two door cooler by ice machine. Clean.2. Molded caulk at dish machine drain board. Remove and replace caulk.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at cooks line hand sink. Provide. CORRECTED
    Location: Kitchen
    Equipment: Hand sink
  • Soap and towels at wrong sink (corrected)
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: Soap at dump sink at bar. Discontinue. Keep soap and paper towels at hand sinks.
    Location: Bar
 06/26/2013Recheck
  • CO2 tanks unrestrained (corrected on site)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: Unrestrained CO2 tanks. Restrain.
  • 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: Shredded cheese in cooler drawers at 56 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below.
    Location: Kitchen
    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: Gnats in back kitchen, by ice machine, at bar and in server area. Exterminate.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in back kitchen, by ice machine, at bar and in server area. Exterminate.
    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: Gnats in back kitchen, by ice machine, at bar and in server area. Exterminate.
    Location: Service counter
  • 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: No hand washing before putting on gloves. make sure employees wash hands before putting on gloves.
  • 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: Dish machine is not sanitizing. Repair. May sanitize dishes in three bay sink until repaired.
    Location: Kitchen
    Equipment: Dishmachine
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Tongs on splash gaurd for kitchen hand sink. Discontinue. Wash rinse and sanitize tongs.2. Center beer cooler are soiled. Clean.3. Soiled bulk food container. Clean.4. Slicer soiled. Clean.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Tongs on splash gaurd for kitchen hand sink. Discontinue. Wash rinse and sanitize tongs.2. Center beer cooler are soiled. Clean.3. Soiled bulk food container. Clean.4. Slicer soiled. Clean.
    Location: Bar
  • 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: 1. Glass in bar hand sink. Remove. Do not place anything in or on hand sinks.2. Tongs on splash guard at kitchen hand sink. Discontinue.
    Location: Kitchen
  • 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: 1. Glass in bar hand sink. Remove. Do not place anything in or on hand sinks.2. Tongs on splash guard at kitchen hand sink. Discontinue.
    Location: Bar
  • 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: Unlabeled bulk food container. Label with content.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Corner molding missing by walk in cooler. Provide.2. Broken cove molding by mop sink. Replace.3. Broken cove molding by clean dish shelf. Replace.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floors in kitchen.2. Clean floors at bar.3. Clean floor wall junctions at bar.4. Clean floor wall junctions in kitchen.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floors in kitchen.2. Clean floors at bar.3. Clean floor wall junctions at bar.4. Clean floor wall junctions in kitchen.
    Location: Bar
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towel on server counter. Store in approved strength sanitizer solution.
    Location: Service counter
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Laminate missing in server area cabinets. Repair or replace.2. Plastic wrap around microwave oven. Remove. Repair or replace.3. Wittco warmer has exposed insulation. Repair. 4. Plastci wrap around thermometer in walk in freezer. Remove. Provide clip if needed.5. Broken plastic piece inside over head salad container on cooks line. Replace.
    Location: Service counter
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Laminate missing in server area cabinets. Repair or replace.2. Plastic wrap around microwave oven. Remove. Repair or replace.3. Wittco warmer has exposed insulation. Repair. 4. Plastci wrap around thermometer in walk in freezer. Remove. Provide clip if needed.5. Broken plastic piece inside over head salad container on cooks line. Replace.
    Location: Kitchen
  • 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: Two soda lines not draining at bar. Repair to drain freely.
    Location: Bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal/secure counter to wall in server area especially by tea urns.
    Location: Service counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Gaskets soiled on two door cooler by ice machine. Clean.2. Molded caulk at dish machine drain board. Remove and replace caulk.
    Location: Kitchen
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at cooks line hand sink. Provide. CORRECTED
    Location: Kitchen
    Equipment: Hand sink
  • Soap and towels at wrong sink
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: Soap at dump sink at bar. Discontinue. Keep soap and paper towels at hand sinks.
    Location: Bar
 06/19/2013Routine
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Fire started in electrical system. Having electrical check, outlets replaced and circuit breaker checked and repaired if needed.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Fire extinguishers set off. Make sure all surfaces and equipment is cleaned and sanitized.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Extinguishers set off for fire. Korsen called to check ansul system and clean exhaust hood.Korsen scheduled to replace fire extinguisher. CORRECTED done during inspection
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: FRP and corner molding removed where stand freezer was during fire. Replace FRP and corner molding.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Fire started with reach in freezer. New freezer being provided.
    Location: Kitchen
    Equipment: reach in freezer
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guards missing. New light guards being provided.
    Location: Kitchen
 05/15/2013Recheck
  • 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: Gnats in back kitchen. Please exterminate. Continue to exterminate.
    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: Employee drink without lid or straw. Please provide lids and straws.
    Location: Kitchen
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Front kitchen hand sink had a plate in it and a lexon of chips blocking it from usage. Discontinue. DO NOT PUT ANYTHING IN OR ON HAND SINKS. HAND SINK MUST BE ACCESSIBLE FOR HAND WASHING AT ALL TIMES.NOTE: LAST WRITTEN ON AUG 28, 2012.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Dumping in bar entrance hand sink. Discontinue.
    Location: Kitchen
  • 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: Dumping in bar entrance hand sink. Discontinue.
    Location: Bar
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Make sure all employees wash hands with soap and warm water for 20 seconds and dry hands with paper towels.
    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: Coat on wire shelf in back kicthen with slicer. Remove. Store personal items separate from food and equipment.
    Location: Kitchen
  • 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.
    Comments: Clean, resurface, or replace cutting boards. Note: new cutting boards ordered.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: One light out in exhaust hood. Please provide.
    Location: Kitchen
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Broken cove molding by mop sink. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor-wall juntions in kitchen.2. Ceiling tiles soiled over pass through. Please clean or replace.3. Clean floor below kitchen 3 bay sink.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Towel holding panel closed on salad prep top cooler. Repair and remove towel.2. Mount or change soap dispenser for middle bar hand sink. 3. Repair hinges on cabinets in server area to close securely and open without doors falling.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Towel holding panel closed on salad prep top cooler. Repair and remove towel.2. Mount or change soap dispenser for middle bar hand sink. 3. Repair hinges on cabinets in server area to close securely and open without doors falling.
    Location: Bar
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Salad bowl (soiled) over food on clean dish shelf. Discontinue.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Grease build up on freezer on side by fryers. Please clean.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at front hand sink. Provide.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No paper towels at front kitchen hand sink. Provide CORRECTED2. No paper towels at back kitchen hand sink. Provide. CORRECTEDNote: towels brought up from downstairs.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak below one bay sink by dish machine. Repair.
    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: Knives stored in prep top cooler lid area. Discontinue. Store on cleaned and sanitized surfaces.
    Location: Kitchen
 01/23/2013Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in back kitchen. Please exterminate. Continue to exterminate.
    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: Employee drink without lid or straw. Please provide lids and straws.
    Location: Kitchen
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Front kitchen hand sink had a plate in it and a lexon of chips blocking it from usage. Discontinue. DO NOT PUT ANYTHING IN OR ON HAND SINKS. HAND SINK MUST BE ACCESSIBLE FOR HAND WASHING AT ALL TIMES.NOTE: LAST WRITTEN ON AUG 28, 2012.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Dumping in bar entrance hand sink. Discontinue.
    Location: Kitchen
  • 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: Dumping in bar entrance hand sink. Discontinue.
    Location: Bar
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Make sure all employees wash hands with soap and warm water for 20 seconds and dry hands with paper towels.
    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: Coat on wire shelf in back kicthen with slicer. Remove. Store personal items separate from food and equipment.
    Location: Kitchen
  • 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.
    Comments: Clean, resurface, or replace cutting boards. Note: new cutting boards ordered.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: One light out in exhaust hood. Please provide.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Broken cove molding by mop sink. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor-wall juntions in kitchen.2. Ceiling tiles soiled over pass through. Please clean or replace.3. Clean floor below kitchen 3 bay sink.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Towel holding panel closed on salad prep top cooler. Repair and remove towel.2. Mount or change soap dispenser for middle bar hand sink. 3. Repair hinges on cabinets in server area to close securely and open without doors falling.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Towel holding panel closed on salad prep top cooler. Repair and remove towel.2. Mount or change soap dispenser for middle bar hand sink. 3. Repair hinges on cabinets in server area to close securely and open without doors falling.
    Location: Bar
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Salad bowl (soiled) over food on clean dish shelf. Discontinue.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Grease build up on freezer on side by fryers. Please clean.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at front hand sink. Provide.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No paper towels at front kitchen hand sink. Provide CORRECTED2. No paper towels at back kitchen hand sink. Provide. CORRECTEDNote: towels brought up from downstairs.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak below one bay sink by dish machine. Repair.
    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: Knives stored in prep top cooler lid area. Discontinue. Store on cleaned and sanitized surfaces.
    Location: Kitchen
 01/16/2013Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in back kitchen. Please exterminate.
    Location: Kitchen
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid or straw. Please provide lids and straws.
    Location: Kitchen
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Front kitchen hand sink had a plate in it and a lexon of chips blocking it from usage. Discontinue. DO NOT PUT ANYTHING IN OR ON HAND SINKS. HAND SINK MUST BE ACCESSIBLE FOR HAND WASHING AT ALL TIMES.NOTE: LAST WRITTEN ON AUG 28, 2012.
    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: Dumping in bar entrance hand sink. Discontinue.
    Location: Kitchen
  • 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: Dumping in bar entrance hand sink. Discontinue.
    Location: Bar
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Make sure all employees wash hands with soap and warm water for 20 seconds and dry hands with paper towels.
    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: Coat on wire shelf in back kicthen with slicer. Remove. Store personal items separate from food and equipment.
    Location: Kitchen
  • 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.
    Comments: Clean, resurface, or replace cutting boards.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: One light out in exhaust hood. Please provide.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor-wall juntions in kitchen.2. Ceiling tiles soiled over pass through. Please clean or replace.3. Clean floor below kitchen 3 bay sink.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Towel holding panel closed on salad prep top cooler. Repair and remove towel.2. Mount or change soap dispenser for middle bar hand sink. 3. Repair hinges on cabinets in server area to close securely and open without doors falling.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Towel holding panel closed on salad prep top cooler. Repair and remove towel.2. Mount or change soap dispenser for middle bar hand sink. 3. Repair hinges on cabinets in server area to close securely and open without doors falling.
    Location: Bar
  • Miscellaneous contamination of food (Non-Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Salad bowl (soiled) over food on clean dish shelf. Discontinue.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Grease build up on freezer on side by fryers. Please clean.
    Location: Kitchen
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at front hand sink. Provide.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No paper towels at front kitchen hand sink. Provide CORRECTED2. No paper towels at back kitchen hand sink. Provide. CORRECTEDNote: towels brought up from downstairs.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak below one bay sink by dish machine. Repair.
    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: Knives stored in prep top cooler lid area. Discontinue. Store on cleaned and sanitized surfaces.
    Location: Kitchen
 01/09/2013Routine
  • 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. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 prep top cooler holding chicken salad at 47 deg F, blue cheese at 49 deg F, and sour cream at 54 deg F. Repair to hold foods at 41 deg F or below.Note: recheck prep top temperature after placing open lids over top to block heat lamps. Sour cream at 56 deg F and blue cheese at 51 deg F. Both disposed of at time of inspection. Do not use to store potentially hazardous foods until repaired. Note: on follow up inspection 9-5-2012 Prep top cooler holding chicken salad at 50.5 deg F and blue cheese at 45.5 deg F. Sour cream and 41 deg F. Repair to hold foods at 41 deg F or below.Note: on follow up inspection 9-12-2012 Prep top cooler is holding sour cream at 49.5 deg F. Repair to hold foods at 41 deg F or below.Note: On follow up inspection 9-20-2012 prep top cooler was holding sour cream at 49-54 deg F and blue cheese at 48 deg F. Repair to hold foods at 41 deg F or below. 2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below. CORRECTEDNote: on follow up inspection 8-28-2012 drawer cooler holding shredded cheese at 58 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-5-2012 shredded cheese at 50.5 deg F. Repair to hold at 41 deg F or below.3. Reheated 6 bags of chicken to 82.5 deg F and placed on counter. Reheat to 165 deg F or above and hold at 135 deg F. Unless for immediate service. May heat one bag at a time per order to any temperature but must be for immediate service. 6 bags of chicken disposed of at time of inspection. CORRECTED4. Six bags of chicken to 109.6 deg F. Pre-portioned and unaware of prep/cooling times. 6 bags disposed of at time of inspection. Cool foods in approved manner. CORRECTED
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 prep top cooler holding chicken salad at 47 deg F, blue cheese at 49 deg F, and sour cream at 54 deg F. Repair to hold foods at 41 deg F or below.Note: recheck prep top temperature after placing open lids over top to block heat lamps. Sour cream at 56 deg F and blue cheese at 51 deg F. Both disposed of at time of inspection. Do not use to store potentially hazardous foods until repaired. Note: on follow up inspection 9-5-2012 Prep top cooler holding chicken salad at 50.5 deg F and blue cheese at 45.5 deg F. Sour cream and 41 deg F. Repair to hold foods at 41 deg F or below.Note: on follow up inspection 9-12-2012 Prep top cooler is holding sour cream at 49.5 deg F. Repair to hold foods at 41 deg F or below.Note: On follow up inspection 9-20-2012 prep top cooler was holding sour cream at 49-54 deg F and blue cheese at 48 deg F. Repair to hold foods at 41 deg F or below. 2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below. CORRECTEDNote: on follow up inspection 8-28-2012 drawer cooler holding shredded cheese at 58 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-5-2012 shredded cheese at 50.5 deg F. Repair to hold at 41 deg F or below.3. Reheated 6 bags of chicken to 82.5 deg F and placed on counter. Reheat to 165 deg F or above and hold at 135 deg F. Unless for immediate service. May heat one bag at a time per order to any temperature but must be for immediate service. 6 bags of chicken disposed of at time of inspection. CORRECTED4. Six bags of chicken to 109.6 deg F. Pre-portioned and unaware of prep/cooling times. 6 bags disposed of at time of inspection. Cool foods in approved manner. CORRECTED
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 prep top cooler holding chicken salad at 47 deg F, blue cheese at 49 deg F, and sour cream at 54 deg F. Repair to hold foods at 41 deg F or below.Note: recheck prep top temperature after placing open lids over top to block heat lamps. Sour cream at 56 deg F and blue cheese at 51 deg F. Both disposed of at time of inspection. Do not use to store potentially hazardous foods until repaired. Note: on follow up inspection 9-5-2012 Prep top cooler holding chicken salad at 50.5 deg F and blue cheese at 45.5 deg F. Sour cream and 41 deg F. Repair to hold foods at 41 deg F or below.Note: on follow up inspection 9-12-2012 Prep top cooler is holding sour cream at 49.5 deg F. Repair to hold foods at 41 deg F or below.Note: On follow up inspection 9-20-2012 prep top cooler was holding sour cream at 49-54 deg F and blue cheese at 48 deg F. Repair to hold foods at 41 deg F or below. 2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below. CORRECTEDNote: on follow up inspection 8-28-2012 drawer cooler holding shredded cheese at 58 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-5-2012 shredded cheese at 50.5 deg F. Repair to hold at 41 deg F or below.3. Reheated 6 bags of chicken to 82.5 deg F and placed on counter. Reheat to 165 deg F or above and hold at 135 deg F. Unless for immediate service. May heat one bag at a time per order to any temperature but must be for immediate service. 6 bags of chicken disposed of at time of inspection. CORRECTED4. Six bags of chicken to 109.6 deg F. Pre-portioned and unaware of prep/cooling times. 6 bags disposed of at time of inspection. Cool foods in approved manner. CORRECTED
    Location: Kitchen
    Equipment: Cooler drawers
  • 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. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 prep top cooler holding chicken salad at 47 deg F, blue cheese at 49 deg F, and sour cream at 54 deg F. Repair to hold foods at 41 deg F or below.Note: recheck prep top temperature after placing open lids over top to block heat lamps. Sour cream at 56 deg F and blue cheese at 51 deg F. Both disposed of at time of inspection. Do not use to store potentially hazardous foods until repaired. Note: on follow up inspection 9-5-2012 Prep top cooler holding chicken salad at 50.5 deg F and blue cheese at 45.5 deg F. Sour cream and 41 deg F. Repair to hold foods at 41 deg F or below.Note: on follow up inspection 9-12-2012 Prep top cooler is holding sour cream at 49.5 deg F. Repair to hold foods at 41 deg F or below.Note: On follow up inspection 9-20-2012 prep top cooler was holding sour cream at 49-54 deg F and blue cheese at 48 deg F. Repair to hold foods at 41 deg F or below. 2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below. CORRECTEDNote: on follow up inspection 8-28-2012 drawer cooler holding shredded cheese at 58 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-5-2012 shredded cheese at 50.5 deg F. Repair to hold at 41 deg F or below.3. Reheated 6 bags of chicken to 82.5 deg F and placed on counter. Reheat to 165 deg F or above and hold at 135 deg F. Unless for immediate service. May heat one bag at a time per order to any temperature but must be for immediate service. 6 bags of chicken disposed of at time of inspection. CORRECTED4. Six bags of chicken to 109.6 deg F. Pre-portioned and unaware of prep/cooling times. 6 bags disposed of at time of inspection. Cool foods in approved manner. CORRECTED
    Location: Kitchen
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: Reheated 6 bags of chicken to 82.5 deg F and placed on counter. Reheat to 165 deg F or above and hold at 135 deg F. Unless for immediate service. May heat one bag at a time per order to any temperature but must be for immediate service. 6 bags of chicken disposed of at time of inspection.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: 1. Cooked chicken wings in lexon in walk in cooler at 94 deg F to 107 deg F after 1 hour and 45 minutes. Cool all foods in approved manner. Note: able to put on sheet pans and into walk in freezer and cooled to 45-62 deg F in 15 minutes. Make sure to have cooled to 41 deg F or below by 6:25pm or dispose of chicken. 2. Chicken in pre-portioned bags at 109.6 deg F at room temperature. Disposed of 6 bags of chicken wings. Cool foods from 135 deg F to 70 deg F in 2 hours. If do not know when food reaches 135 deg F cooling begins immediately. Cool from 70 deg f to 41 deg F or below in additional 4 hours.
    Location: Walk-in cooler
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: 1. Cooked chicken wings in lexon in walk in cooler at 94 deg F to 107 deg F after 1 hour and 45 minutes. Cool all foods in approved manner. Note: able to put on sheet pans and into walk in freezer and cooled to 45-62 deg F in 15 minutes. Make sure to have cooled to 41 deg F or below by 6:25pm or dispose of chicken. 2. Chicken in pre-portioned bags at 109.6 deg F at room temperature. Disposed of 6 bags of chicken wings. Cool foods from 135 deg F to 70 deg F in 2 hours. If do not know when food reaches 135 deg F cooling begins immediately. Cool from 70 deg f to 41 deg F or below in additional 4 hours.
    Location: Kitchen
  • 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: Employee not washing hands before putiing gloves on. Wash hands before placing gloves.
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: 1. Kitchen dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired. CORRECTED2. Bar dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired. Unable to check for sanitizing and not being used at this time.
    Location: Kitchen
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: 1. Kitchen dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired. CORRECTED2. Bar dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired. Unable to check for sanitizing and not being used at this time.
    Location: Bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid or straw on cooks line. Please provide lids and straws for all employee drinks.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Please move food items from splash range of front kitchen hand sink. Note: splash guard ordered.
    Location: Kitchen
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Front hand sink uninstalled. Please replace.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. 2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. 2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. CORRECTED2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks. Note: on follow up inspection 9-12-2012 dirty dishes and employee drink in front hand sink. Remove items. Use hand sink for hand washing only.
    Location: Bar
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. CORRECTED2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks. Note: on follow up inspection 9-12-2012 dirty dishes and employee drink in front hand sink. Remove items. Use hand sink for hand washing only.
    Location: Kitchen (front)
    Equipment: Hand sink
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Scheduled for training on 8-27-2012.
  • 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: Organize back green wire shelf. Separate equipment, chemicals, and personal belongings.
    Location: Kitchen
  • 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.
    Comments: Please clean, resurface, or replace cutting boards.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Exhaust hood filters are soiled and one filter is missing. Provide missing filter and clean .
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in cooler are soiled. Clean. 2. Ceiling on cooks line is soiled. Clean.3. Clean floor-wall junctions in kitchen and bar. 4. Clean floor below dish machine.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in cooler are soiled. Clean. 2. Ceiling on cooks line is soiled. Clean.3. Clean floor-wall junctions in kitchen and bar. 4. Clean floor below dish machine.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in cooler are soiled. Clean. 2. Ceiling on cooks line is soiled. Clean.3. Clean floor-wall junctions in kitchen and bar. 4. Clean floor below dish machine.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: One soda gun and holster soiled at bar. Clean.
    Location: Bar
    Equipment: Soda gun & holster
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line knocked loose from floor drain by front hand sink. Set back to floor drain. 2. Repair plumbing leaks at 3 bay sink, ice machine, etc. CORRECTED
    Location: Kitchen (front)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line knocked loose from floor drain by front hand sink. Set back to floor drain. 2. Repair plumbing leaks at 3 bay sink, ice machine, etc. CORRECTED
    Location: Kitchen
 09/27/2012Recheck
  • 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. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 prep top cooler holding chicken salad at 47 deg F, blue cheese at 49 deg F, and sour cream at 54 deg F. Repair to hold foods at 41 deg F or below.Note: recheck prep top temperature after placing open lids over top to block heat lamps. Sour cream at 56 deg F and blue cheese at 51 deg F. Both disposed of at time of inspection. Do not use to store potentially hazardous foods until repaired. Note: on follow up inspection 9-5-2012 Prep top cooler holding chicken salad at 50.5 deg F and blue cheese at 45.5 deg F. Sour cream and 41 deg F. Repair to hold foods at 41 deg F or below.Note: on follow up inspection 9-12-2012 Prep top cooler is holding sour cream at 49.5 deg F. Repair to hold foods at 41 deg F or below.Note: On follow up inspection 9-20-2012 prep top cooler was holding sour cream at 49-54 deg F and blue cheese at 48 deg F. Repair to hold foods at 41 deg F or below. 2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below. CORRECTEDNote: on follow up inspection 8-28-2012 drawer cooler holding shredded cheese at 58 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-5-2012 shredded cheese at 50.5 deg F. Repair to hold at 41 deg F or below.3. Reheated 6 bags of chicken to 82.5 deg F and placed on counter. Reheat to 165 deg F or above and hold at 135 deg F. Unless for immediate service. May heat one bag at a time per order to any temperature but must be for immediate service. 6 bags of chicken disposed of at time of inspection. CORRECTED4. Six bags of chicken to 109.6 deg F. Pre-portioned and unaware of prep/cooling times. 6 bags disposed of at time of inspection. Cool foods in approved manner. CORRECTED
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 prep top cooler holding chicken salad at 47 deg F, blue cheese at 49 deg F, and sour cream at 54 deg F. Repair to hold foods at 41 deg F or below.Note: recheck prep top temperature after placing open lids over top to block heat lamps. Sour cream at 56 deg F and blue cheese at 51 deg F. Both disposed of at time of inspection. Do not use to store potentially hazardous foods until repaired. Note: on follow up inspection 9-5-2012 Prep top cooler holding chicken salad at 50.5 deg F and blue cheese at 45.5 deg F. Sour cream and 41 deg F. Repair to hold foods at 41 deg F or below.Note: on follow up inspection 9-12-2012 Prep top cooler is holding sour cream at 49.5 deg F. Repair to hold foods at 41 deg F or below.Note: On follow up inspection 9-20-2012 prep top cooler was holding sour cream at 49-54 deg F and blue cheese at 48 deg F. Repair to hold foods at 41 deg F or below. 2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below. CORRECTEDNote: on follow up inspection 8-28-2012 drawer cooler holding shredded cheese at 58 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-5-2012 shredded cheese at 50.5 deg F. Repair to hold at 41 deg F or below.3. Reheated 6 bags of chicken to 82.5 deg F and placed on counter. Reheat to 165 deg F or above and hold at 135 deg F. Unless for immediate service. May heat one bag at a time per order to any temperature but must be for immediate service. 6 bags of chicken disposed of at time of inspection. CORRECTED4. Six bags of chicken to 109.6 deg F. Pre-portioned and unaware of prep/cooling times. 6 bags disposed of at time of inspection. Cool foods in approved manner. CORRECTED
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 prep top cooler holding chicken salad at 47 deg F, blue cheese at 49 deg F, and sour cream at 54 deg F. Repair to hold foods at 41 deg F or below.Note: recheck prep top temperature after placing open lids over top to block heat lamps. Sour cream at 56 deg F and blue cheese at 51 deg F. Both disposed of at time of inspection. Do not use to store potentially hazardous foods until repaired. Note: on follow up inspection 9-5-2012 Prep top cooler holding chicken salad at 50.5 deg F and blue cheese at 45.5 deg F. Sour cream and 41 deg F. Repair to hold foods at 41 deg F or below.Note: on follow up inspection 9-12-2012 Prep top cooler is holding sour cream at 49.5 deg F. Repair to hold foods at 41 deg F or below.Note: On follow up inspection 9-20-2012 prep top cooler was holding sour cream at 49-54 deg F and blue cheese at 48 deg F. Repair to hold foods at 41 deg F or below. 2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below. CORRECTEDNote: on follow up inspection 8-28-2012 drawer cooler holding shredded cheese at 58 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-5-2012 shredded cheese at 50.5 deg F. Repair to hold at 41 deg F or below.3. Reheated 6 bags of chicken to 82.5 deg F and placed on counter. Reheat to 165 deg F or above and hold at 135 deg F. Unless for immediate service. May heat one bag at a time per order to any temperature but must be for immediate service. 6 bags of chicken disposed of at time of inspection. CORRECTED4. Six bags of chicken to 109.6 deg F. Pre-portioned and unaware of prep/cooling times. 6 bags disposed of at time of inspection. Cool foods in approved manner. CORRECTED
    Location: Kitchen
    Equipment: Cooler drawers
  • 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. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 prep top cooler holding chicken salad at 47 deg F, blue cheese at 49 deg F, and sour cream at 54 deg F. Repair to hold foods at 41 deg F or below.Note: recheck prep top temperature after placing open lids over top to block heat lamps. Sour cream at 56 deg F and blue cheese at 51 deg F. Both disposed of at time of inspection. Do not use to store potentially hazardous foods until repaired. Note: on follow up inspection 9-5-2012 Prep top cooler holding chicken salad at 50.5 deg F and blue cheese at 45.5 deg F. Sour cream and 41 deg F. Repair to hold foods at 41 deg F or below.Note: on follow up inspection 9-12-2012 Prep top cooler is holding sour cream at 49.5 deg F. Repair to hold foods at 41 deg F or below.Note: On follow up inspection 9-20-2012 prep top cooler was holding sour cream at 49-54 deg F and blue cheese at 48 deg F. Repair to hold foods at 41 deg F or below. 2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below. CORRECTEDNote: on follow up inspection 8-28-2012 drawer cooler holding shredded cheese at 58 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-5-2012 shredded cheese at 50.5 deg F. Repair to hold at 41 deg F or below.3. Reheated 6 bags of chicken to 82.5 deg F and placed on counter. Reheat to 165 deg F or above and hold at 135 deg F. Unless for immediate service. May heat one bag at a time per order to any temperature but must be for immediate service. 6 bags of chicken disposed of at time of inspection. CORRECTED4. Six bags of chicken to 109.6 deg F. Pre-portioned and unaware of prep/cooling times. 6 bags disposed of at time of inspection. Cool foods in approved manner. CORRECTED
    Location: Kitchen
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: Reheated 6 bags of chicken to 82.5 deg F and placed on counter. Reheat to 165 deg F or above and hold at 135 deg F. Unless for immediate service. May heat one bag at a time per order to any temperature but must be for immediate service. 6 bags of chicken disposed of at time of inspection.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: 1. Cooked chicken wings in lexon in walk in cooler at 94 deg F to 107 deg F after 1 hour and 45 minutes. Cool all foods in approved manner. Note: able to put on sheet pans and into walk in freezer and cooled to 45-62 deg F in 15 minutes. Make sure to have cooled to 41 deg F or below by 6:25pm or dispose of chicken. 2. Chicken in pre-portioned bags at 109.6 deg F at room temperature. Disposed of 6 bags of chicken wings. Cool foods from 135 deg F to 70 deg F in 2 hours. If do not know when food reaches 135 deg F cooling begins immediately. Cool from 70 deg f to 41 deg F or below in additional 4 hours.
    Location: Walk-in cooler
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: 1. Cooked chicken wings in lexon in walk in cooler at 94 deg F to 107 deg F after 1 hour and 45 minutes. Cool all foods in approved manner. Note: able to put on sheet pans and into walk in freezer and cooled to 45-62 deg F in 15 minutes. Make sure to have cooled to 41 deg F or below by 6:25pm or dispose of chicken. 2. Chicken in pre-portioned bags at 109.6 deg F at room temperature. Disposed of 6 bags of chicken wings. Cool foods from 135 deg F to 70 deg F in 2 hours. If do not know when food reaches 135 deg F cooling begins immediately. Cool from 70 deg f to 41 deg F or below in additional 4 hours.
    Location: Kitchen
  • 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: Employee not washing hands before putiing gloves on. Wash hands before placing gloves.
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: 1. Kitchen dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired. CORRECTED2. Bar dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired. Unable to check for sanitizing and not being used at this time.
    Location: Kitchen
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: 1. Kitchen dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired. CORRECTED2. Bar dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired. Unable to check for sanitizing and not being used at this time.
    Location: Bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid or straw on cooks line. Please provide lids and straws for all employee drinks.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Please move food items from splash range of front kitchen hand sink. Note: splash guard ordered.
    Location: Kitchen
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Front hand sink uninstalled. Please replace.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. 2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. 2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. CORRECTED2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks. Note: on follow up inspection 9-12-2012 dirty dishes and employee drink in front hand sink. Remove items. Use hand sink for hand washing only.
    Location: Bar
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. CORRECTED2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks. Note: on follow up inspection 9-12-2012 dirty dishes and employee drink in front hand sink. Remove items. Use hand sink for hand washing only.
    Location: Kitchen (front)
    Equipment: Hand sink
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Scheduled for training on 8-27-2012.
  • 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: Organize back green wire shelf. Separate equipment, chemicals, and personal belongings.
    Location: Kitchen
  • 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.
    Comments: Please clean, resurface, or replace cutting boards.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Exhaust hood filters are soiled and one filter is missing. Provide missing filter and clean .
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in cooler are soiled. Clean. 2. Ceiling on cooks line is soiled. Clean.3. Clean floor-wall junctions in kitchen and bar. 4. Clean floor below dish machine.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in cooler are soiled. Clean. 2. Ceiling on cooks line is soiled. Clean.3. Clean floor-wall junctions in kitchen and bar. 4. Clean floor below dish machine.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in cooler are soiled. Clean. 2. Ceiling on cooks line is soiled. Clean.3. Clean floor-wall junctions in kitchen and bar. 4. Clean floor below dish machine.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: One soda gun and holster soiled at bar. Clean.
    Location: Bar
    Equipment: Soda gun & holster
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line knocked loose from floor drain by front hand sink. Set back to floor drain. 2. Repair plumbing leaks at 3 bay sink, ice machine, etc. CORRECTED
    Location: Kitchen (front)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line knocked loose from floor drain by front hand sink. Set back to floor drain. 2. Repair plumbing leaks at 3 bay sink, ice machine, etc. CORRECTED
    Location: Kitchen
 09/20/2012Recheck
  • 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. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 prep top cooler holding chicken salad at 47 deg F, blue cheese at 49 deg F, and sour cream at 54 deg F. Repair to hold foods at 41 deg F or below.Note: recheck prep top temperature after placing open lids over top to block heat lamps. Sour cream at 56 deg F and blue cheese at 51 deg F. Both disposed of at time of inspection. Do not use to store potentially hazardous foods until repaired. Note: on follow up inspection 9-5-2012 Prep top cooler holding chicken salad at 50.5 deg F and blue cheese at 45.5 deg F. Sour cream and 41 deg F. Repair to hold foods at 41 deg F or below.Note: on follow up inspection 9-12-2012 Prep top cooler is holding sour cream at 49.5 deg F. Repair to hold foods at 41 deg F or below.2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below. COORECTEDNote: on follow up inspection 8-28-2012 drawer cooler holding shredded cheese at 58 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-5-2012 shredded cheese at 50.5 deg F. Repair to hold at 41 deg F or below.3. Reheated 6 bags of chicken to 82.5 deg F and placed on counter. Reheat to 165 deg F or above and hold at 135 deg F. Unless for immediate service. May heat one bag at a time per order to any temperature but must be for immediate service. 6 bags of chicken disposed of at time of inspection. 4. Six bags of chicken to 109.6 deg F. Pre-portioned and unaware of prep/cooling times. 6 bags disposed of at time of inspection. Cool foods in approved manner.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 prep top cooler holding chicken salad at 47 deg F, blue cheese at 49 deg F, and sour cream at 54 deg F. Repair to hold foods at 41 deg F or below.Note: recheck prep top temperature after placing open lids over top to block heat lamps. Sour cream at 56 deg F and blue cheese at 51 deg F. Both disposed of at time of inspection. Do not use to store potentially hazardous foods until repaired. Note: on follow up inspection 9-5-2012 Prep top cooler holding chicken salad at 50.5 deg F and blue cheese at 45.5 deg F. Sour cream and 41 deg F. Repair to hold foods at 41 deg F or below.Note: on follow up inspection 9-12-2012 Prep top cooler is holding sour cream at 49.5 deg F. Repair to hold foods at 41 deg F or below.2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below. COORECTEDNote: on follow up inspection 8-28-2012 drawer cooler holding shredded cheese at 58 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-5-2012 shredded cheese at 50.5 deg F. Repair to hold at 41 deg F or below.3. Reheated 6 bags of chicken to 82.5 deg F and placed on counter. Reheat to 165 deg F or above and hold at 135 deg F. Unless for immediate service. May heat one bag at a time per order to any temperature but must be for immediate service. 6 bags of chicken disposed of at time of inspection. 4. Six bags of chicken to 109.6 deg F. Pre-portioned and unaware of prep/cooling times. 6 bags disposed of at time of inspection. Cool foods in approved manner.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 prep top cooler holding chicken salad at 47 deg F, blue cheese at 49 deg F, and sour cream at 54 deg F. Repair to hold foods at 41 deg F or below.Note: recheck prep top temperature after placing open lids over top to block heat lamps. Sour cream at 56 deg F and blue cheese at 51 deg F. Both disposed of at time of inspection. Do not use to store potentially hazardous foods until repaired. Note: on follow up inspection 9-5-2012 Prep top cooler holding chicken salad at 50.5 deg F and blue cheese at 45.5 deg F. Sour cream and 41 deg F. Repair to hold foods at 41 deg F or below.Note: on follow up inspection 9-12-2012 Prep top cooler is holding sour cream at 49.5 deg F. Repair to hold foods at 41 deg F or below.2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below. COORECTEDNote: on follow up inspection 8-28-2012 drawer cooler holding shredded cheese at 58 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-5-2012 shredded cheese at 50.5 deg F. Repair to hold at 41 deg F or below.3. Reheated 6 bags of chicken to 82.5 deg F and placed on counter. Reheat to 165 deg F or above and hold at 135 deg F. Unless for immediate service. May heat one bag at a time per order to any temperature but must be for immediate service. 6 bags of chicken disposed of at time of inspection. 4. Six bags of chicken to 109.6 deg F. Pre-portioned and unaware of prep/cooling times. 6 bags disposed of at time of inspection. Cool foods in approved manner.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 prep top cooler holding chicken salad at 47 deg F, blue cheese at 49 deg F, and sour cream at 54 deg F. Repair to hold foods at 41 deg F or below.Note: recheck prep top temperature after placing open lids over top to block heat lamps. Sour cream at 56 deg F and blue cheese at 51 deg F. Both disposed of at time of inspection. Do not use to store potentially hazardous foods until repaired. Note: on follow up inspection 9-5-2012 Prep top cooler holding chicken salad at 50.5 deg F and blue cheese at 45.5 deg F. Sour cream and 41 deg F. Repair to hold foods at 41 deg F or below.Note: on follow up inspection 9-12-2012 Prep top cooler is holding sour cream at 49.5 deg F. Repair to hold foods at 41 deg F or below.2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below. COORECTEDNote: on follow up inspection 8-28-2012 drawer cooler holding shredded cheese at 58 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-5-2012 shredded cheese at 50.5 deg F. Repair to hold at 41 deg F or below.3. Reheated 6 bags of chicken to 82.5 deg F and placed on counter. Reheat to 165 deg F or above and hold at 135 deg F. Unless for immediate service. May heat one bag at a time per order to any temperature but must be for immediate service. 6 bags of chicken disposed of at time of inspection. 4. Six bags of chicken to 109.6 deg F. Pre-portioned and unaware of prep/cooling times. 6 bags disposed of at time of inspection. Cool foods in approved manner.
    Location: Kitchen
  • Improper reheating
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: Reheated 6 bags of chicken to 82.5 deg F and placed on counter. Reheat to 165 deg F or above and hold at 135 deg F. Unless for immediate service. May heat one bag at a time per order to any temperature but must be for immediate service. 6 bags of chicken disposed of at time of inspection.
    Location: Kitchen
  • Cooling time (corrected on site)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: 1. Cooked chicken wings in lexon in walk in cooler at 94 deg F to 107 deg F after 1 hour and 45 minutes. Cool all foods in approved manner. Note: able to put on sheet pans and into walk in freezer and cooled to 45-62 deg F in 15 minutes. Make sure to have cooled to 41 deg F or below by 6:25pm or dispose of chicken. 2. Chicken in pre-portioned bags at 109.6 deg F at room temperature. Disposed of 6 bags of chicken wings. Cool foods from 135 deg F to 70 deg F in 2 hours. If do not know when food reaches 135 deg F cooling begins immediately. Cool from 70 deg f to 41 deg F or below in additional 4 hours.
    Location: Walk-in cooler
  • Cooling time (corrected on site)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: 1. Cooked chicken wings in lexon in walk in cooler at 94 deg F to 107 deg F after 1 hour and 45 minutes. Cool all foods in approved manner. Note: able to put on sheet pans and into walk in freezer and cooled to 45-62 deg F in 15 minutes. Make sure to have cooled to 41 deg F or below by 6:25pm or dispose of chicken. 2. Chicken in pre-portioned bags at 109.6 deg F at room temperature. Disposed of 6 bags of chicken wings. Cool foods from 135 deg F to 70 deg F in 2 hours. If do not know when food reaches 135 deg F cooling begins immediately. Cool from 70 deg f to 41 deg F or below in additional 4 hours.
    Location: Kitchen
  • 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: Employee not washing hands before putiing gloves on. Wash hands before placing gloves.
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: 1. Kitchen dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired. CORRECTED2. Bar dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired. Unable to check for sanitizing and not being used at this time.
    Location: Kitchen
  • Sanitizing exposure time or 160 degrees
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: 1. Kitchen dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired. CORRECTED2. Bar dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired. Unable to check for sanitizing and not being used at this time.
    Location: Bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid or straw on cooks line. Please provide lids and straws for all employee drinks.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Please move food items from splash range of front kitchen hand sink.
    Location: Kitchen
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Front hand sink uninstalled. Please replace.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. 2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. 2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. CORRECTED2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks. Note: on follow up inspection 9-12-2012 dirty dishes and employee drink in front hand sink. Remove items. Use hand sink for hand washing only.
    Location: Bar
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. CORRECTED2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks. Note: on follow up inspection 9-12-2012 dirty dishes and employee drink in front hand sink. Remove items. Use hand sink for hand washing only.
    Location: Kitchen (front)
    Equipment: Hand sink
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Scheduled for training on 8-27-2012.
  • 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: Organize back green wire shelf. Separate equipment, chemicals, and personal belongings.
    Location: Kitchen
  • 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.
    Comments: Please clean, resurface, or replace cutting boards.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Exhaust hood filters are soiled and one filter is missing. Provide missing filter and clean .
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in cooler are soiled. Clean. 2. Ceiling on cooks line is soiled. Clean.3. Clean floor-wall junctions in kitchen and bar. 4. Clean floor below dish machine.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in cooler are soiled. Clean. 2. Ceiling on cooks line is soiled. Clean.3. Clean floor-wall junctions in kitchen and bar. 4. Clean floor below dish machine.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in cooler are soiled. Clean. 2. Ceiling on cooks line is soiled. Clean.3. Clean floor-wall junctions in kitchen and bar. 4. Clean floor below dish machine.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: One soda gun and holster soiled at bar. Clean.
    Location: Bar
    Equipment: Soda gun & holster
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line knocked loose from floor drain by front hand sink. Set back to floor drain. 2. Repair plumbing leaks at 3 bay sink, ice machine, etc. CORRECTED
    Location: Kitchen (front)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line knocked loose from floor drain by front hand sink. Set back to floor drain. 2. Repair plumbing leaks at 3 bay sink, ice machine, etc. CORRECTED
    Location: Kitchen
 09/12/2012Recheck
  • 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. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 prep top cooler holding chicken salad at 47 deg F, blue cheese at 49 deg F, and sour cream at 54 deg F. Repair to hold foods at 41 deg F or below.Note: recheck prep top temperature after placing open lids over top to block heat lamps. Sour cream at 56 deg F and blue cheese at 51 deg F. Both disposed of at time of inspection. Do not use to store potentially hazardous foods until repaired. Note: on follow up inspection 9-5-2012 Prep top cooler holding chicken salad at 50.5 deg F and blue cheese at 45.5 deg F. Sour cream and 41 deg F. Repair to hold foods at 41 deg F or below.2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 drawer cooler holding shredded cheese at 58 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-5-2012 shredded cheese at 50.5 deg F. Repair to hold at 41 deg F or below.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 prep top cooler holding chicken salad at 47 deg F, blue cheese at 49 deg F, and sour cream at 54 deg F. Repair to hold foods at 41 deg F or below.Note: recheck prep top temperature after placing open lids over top to block heat lamps. Sour cream at 56 deg F and blue cheese at 51 deg F. Both disposed of at time of inspection. Do not use to store potentially hazardous foods until repaired. Note: on follow up inspection 9-5-2012 Prep top cooler holding chicken salad at 50.5 deg F and blue cheese at 45.5 deg F. Sour cream and 41 deg F. Repair to hold foods at 41 deg F or below.2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 drawer cooler holding shredded cheese at 58 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-5-2012 shredded cheese at 50.5 deg F. Repair to hold at 41 deg F or below.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 prep top cooler holding chicken salad at 47 deg F, blue cheese at 49 deg F, and sour cream at 54 deg F. Repair to hold foods at 41 deg F or below.Note: recheck prep top temperature after placing open lids over top to block heat lamps. Sour cream at 56 deg F and blue cheese at 51 deg F. Both disposed of at time of inspection. Do not use to store potentially hazardous foods until repaired. Note: on follow up inspection 9-5-2012 Prep top cooler holding chicken salad at 50.5 deg F and blue cheese at 45.5 deg F. Sour cream and 41 deg F. Repair to hold foods at 41 deg F or below.2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 drawer cooler holding shredded cheese at 58 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-5-2012 shredded cheese at 50.5 deg F. Repair to hold at 41 deg F or below.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: Employee not washing hands before putiing gloves on. Wash hands before placing gloves.
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: 1. Kitchen dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired. CORRECTED2. Bar dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired.
    Location: Kitchen
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: 1. Kitchen dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired. CORRECTED2. Bar dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired.
    Location: Bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid or straw on cooks line. Please provide lids and straws for all employee drinks.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Please move food items from splash range of front kitchen hand sink.
    Location: Kitchen
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Front hand sink uninstalled. Please replace.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. 2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. 2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. 2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. 2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks.
    Location: Kitchen (front)
    Equipment: Hand sink
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Scheduled for training on 8-27-2012.
  • 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: Organize back green wire shelf. Separate equipment, chemicals, and personal belongings.
    Location: Kitchen
  • 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.
    Comments: Please clean, resurface, or replace cutting boards.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Exhaust hood filters are soiled and one filter is missing. Provide missing filter and clean .
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in cooler are soiled. Clean. 2. Ceiling on cooks line is soiled. Clean.3. Clean floor-wall junctions in kitchen and bar. 4. Clean floor below dish machine.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in cooler are soiled. Clean. 2. Ceiling on cooks line is soiled. Clean.3. Clean floor-wall junctions in kitchen and bar. 4. Clean floor below dish machine.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in cooler are soiled. Clean. 2. Ceiling on cooks line is soiled. Clean.3. Clean floor-wall junctions in kitchen and bar. 4. Clean floor below dish machine.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: One soda gun and holster soiled at bar. Clean.
    Location: Bar
    Equipment: Soda gun & holster
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line knocked loose from floor drain by front hand sink. Set back to floor drain. 2. Repair plumbing leaks at 3 bay sink, ice machine, etc. CORRECTED
    Location: Kitchen (front)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line knocked loose from floor drain by front hand sink. Set back to floor drain. 2. Repair plumbing leaks at 3 bay sink, ice machine, etc. CORRECTED
    Location: Kitchen
 09/05/2012Recheck
  • 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. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 prep top cooler holding chicken salad at 47 deg F, blue cheese at 49 deg F, and sour cream at 54 deg F. Repair to hold foods at 41 deg F or below.Note: recheck prep top temperature after placing open lids over top to block heat lamps. Sour cream at 56 deg F and blue cheese at 51 deg F. Both disposed of at time of inspection. Do not use to store potentially hazardous foods until repaired. 2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 drawer cooler holding shredded cheese at 58 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 prep top cooler holding chicken salad at 47 deg F, blue cheese at 49 deg F, and sour cream at 54 deg F. Repair to hold foods at 41 deg F or below.Note: recheck prep top temperature after placing open lids over top to block heat lamps. Sour cream at 56 deg F and blue cheese at 51 deg F. Both disposed of at time of inspection. Do not use to store potentially hazardous foods until repaired. 2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 drawer cooler holding shredded cheese at 58 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 prep top cooler holding chicken salad at 47 deg F, blue cheese at 49 deg F, and sour cream at 54 deg F. Repair to hold foods at 41 deg F or below.Note: recheck prep top temperature after placing open lids over top to block heat lamps. Sour cream at 56 deg F and blue cheese at 51 deg F. Both disposed of at time of inspection. Do not use to store potentially hazardous foods until repaired. 2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below. Note: on follow up inspection 8-28-2012 drawer cooler holding shredded cheese at 58 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: Employee not washing hands before putiing gloves on. Wash hands before placing gloves.
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: 1. Kitchen dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired. CORRECTED2. Bar dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired.
    Location: Kitchen
  • Sanitizing exposure time or 160 degrees
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: 1. Kitchen dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired. CORRECTED2. Bar dish machine is not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired.
    Location: Bar
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid or straw on cooks line. Please provide lids and straws for all employee drinks.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Please move food items from splash range of front kitchen hand sink.
    Location: Kitchen
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. 2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. 2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. 2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. 2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks.
    Location: Kitchen (front)
    Equipment: Hand sink
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Scheduled for training on 8-27-2012.
  • 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: Organize back green wire shelf. Separate equipment, chemicals, and personal belongings.
    Location: Kitchen
  • 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.
    Comments: Please clean, resurface, or replace cutting boards.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Exhaust hood filters are soiled and one filter is missing. Provide missing filter and clean .
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in cooler are soiled. Clean. 2. Ceiling on cooks line is soiled. Clean.3. Clean floor-wall junctions in kitchen and bar. 4. Clean floor below dish machine.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in cooler are soiled. Clean. 2. Ceiling on cooks line is soiled. Clean.3. Clean floor-wall junctions in kitchen and bar. 4. Clean floor below dish machine.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in cooler are soiled. Clean. 2. Ceiling on cooks line is soiled. Clean.3. Clean floor-wall junctions in kitchen and bar. 4. Clean floor below dish machine.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: One soda gun and holster soiled at bar. Clean.
    Location: Bar
    Equipment: Soda gun & holster
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line knocked loose from floor drain by front hand sink. Set back to floor drain. 2. Repair plumbing leaks at 3 bay sink, ice machine, etc. CORRECTED
    Location: Kitchen (front)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line knocked loose from floor drain by front hand sink. Set back to floor drain. 2. Repair plumbing leaks at 3 bay sink, ice machine, etc. CORRECTED
    Location: Kitchen
 08/28/2012Recheck
  • 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: Employee did not wash hands before putting on gloves. Spoke with employee. Washed hands and then put on gloves. Use gloves or other utensil for ready to eat foods. Always wash hands before putting on gloves.
 08/21/2012Non-Illness Complaint
  • 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. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. 2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. 2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken salsd in prep top cooler and in walk in cooler prepared today at 51 deg F. Dispose of if out of temperature for prolonged time. Not sure of time made. Hold at 41 deg F or below. 2. Drawer coolers holding cheese at 64 deg F and holding raw chicken at 46.5 deg F to 53 deg F. Repair to hold at 41 deg F or below.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: Employee not washing hands before putiing gloves on. Wash hands before placing gloves.
  • Sanitizing exposure time or 160 degrees
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: Kitchen and bar dish machines are not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired.
    Location: Kitchen
  • Sanitizing exposure time or 160 degrees
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: Kitchen and bar dish machines are not sanitizing dishes. Repair. May sanitize dishes in 3 bay sink until dish machines are repaired.
    Location: Bar
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. 2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. 2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks.
    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: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. 2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Items in bar hand sink. Remove. Do not place anything in or on hand sinks. 2. Dishes blocking front kitchen hand sink. Remove dishes. Clean and sanitize dishes. Do not place anything on or in hand sinks.
    Location: Kitchen (front)
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Scheduled for training on 8-27-2012.
  • 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: Organize back green wire shelf. Separate equipment, chemicals, and personal belongings.
    Location: Kitchen
  • 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.
    Comments: Please clean, resurface, or replace cutting boards.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Exhaust hood filters are soiled and one filter is missing. Provide missing filter and clean .
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in cooler are soiled. Clean. 2. Ceiling on cooks line is soiled. Clean.3. Clean floor-wall junctions in kitchen and bar. 4. Clean floor below dish machine.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in cooler are soiled. Clean. 2. Ceiling on cooks line is soiled. Clean.3. Clean floor-wall junctions in kitchen and bar. 4. Clean floor below dish machine.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in cooler are soiled. Clean. 2. Ceiling on cooks line is soiled. Clean.3. Clean floor-wall junctions in kitchen and bar. 4. Clean floor below dish machine.
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: One soda gun and holster soiled at bar. Clean.
    Location: Bar
    Equipment: Soda gun & holster
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line knocked loose from floor drain by front hand sink. Set back to floor drain. 2. Repair plumbing leaks at 3 bay sink, ice machine, etc.
    Location: Kitchen (front)
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line knocked loose from floor drain by front hand sink. Set back to floor drain. 2. Repair plumbing leaks at 3 bay sink, ice machine, etc.
    Location: Kitchen
 08/21/2012Routine
  • 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: Ham at 47 deg F from 4-19-2012 in walk in cooler. Disposed of at time of inspection.Roasted bell peppers in walk in cooler at 74.5 deg F after 1.5 hours. Place on sheet pan and cool to 70 deg F in next 30 minutes. Cooked pasta in pan in walk in cooler at 64 deg F and cooked chicken in pan in walk in cooler at 59 deg F. No date marking. Both disposed of at time of insepction.
    Location: Kitchen
    Equipment: Walk in cooler
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: Steam well not turned on caso cheese & potato soups at 68.5 deg F, and onion soup at 74 deg F. Disposed of at time of inspection. Hold at 135 deg F. Reheat to 165 deg F within 2 hours.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: 1. Cooked bell peppers in walk in cooler at 74.5 deg F after 1.5 hours. Place on half sheet pan and cool to 70 deg F within next 30 minutes. 2. Pre-portioned ham in walk in cooler at 47 deg F from yesterday (4-19-2012). Disposed of at time of inspection.3. One pan of cooked pasta in walk in cooler at 64 deg F. Disposed of at time of inspection.4. One pan of cooked chicken in walk in cooler at 59 deg F. Disposed of at time of inspection. Do not stack cooling food pans on top of each other when cooling. Cool all pre-portioned packages after to prep to 41 deg F or below. Cool all foods from 135 deg F to 70 deg F in 2 hours. Cool all foods from 70 deg F to 41 deg F or below in an additional 4 hours.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: One soda gun holster and gun at bar soiled. Please clean.
    Location: Bar
  • 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: Glassware on bar hand sink. Remove. Do not place anything on or in hand sinks. CORRECTED
    Location: Bar
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: No hot water for kitchen & bar sinks. Make sure water heater is big enough to meet peak demand times. Check capacity & replace or provide second water heater if needed. Note: Hot water has been restored at this time (before end of inspection) Will need to assess capacity. Note: on follow up inspection 4-24-2012 - May have to add water heater, change a valve, or remove hot water hook up to dish machine to repair capcity issue.
    Location: Kitchen
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: No hot water for kitchen & bar sinks. Make sure water heater is big enough to meet peak demand times. Check capacity & replace or provide second water heater if needed. Note: Hot water has been restored at this time (before end of inspection) Will need to assess capacity. Note: on follow up inspection 4-24-2012 - May have to add water heater, change a valve, or remove hot water hook up to dish machine to repair capcity issue.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor and walls below dishmachine.2. Clean floor-wall junctions at bar.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor and walls below dishmachine.2. Clean floor-wall junctions at bar.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Provide paper towel dispenser for front kitchen hand sink.
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Broken lexon lids. Dispose of and replace as needed.
    Location: Kitchen
 05/09/2012Recheck
  • 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: Ham at 47 deg F from 4-19-2012 in walk in cooler. Disposed of at time of inspection.Roasted bell peppers in walk in cooler at 74.5 deg F after 1.5 hours. Place on sheet pan and cool to 70 deg F in next 30 minutes. Cooked pasta in pan in walk in cooler at 64 deg F and cooked chicken in pan in walk in cooler at 59 deg F. No date marking. Both disposed of at time of insepction.
    Location: Kitchen
    Equipment: Walk in cooler
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: Steam well not turned on caso cheese & potato soups at 68.5 deg F, and onion soup at 74 deg F. Disposed of at time of inspection. Hold at 135 deg F. Reheat to 165 deg F within 2 hours.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: 1. Cooked bell peppers in walk in cooler at 74.5 deg F after 1.5 hours. Place on half sheet pan and cool to 70 deg F within next 30 minutes. 2. Pre-portioned ham in walk in cooler at 47 deg F from yesterday (4-19-2012). Disposed of at time of inspection.3. One pan of cooked pasta in walk in cooler at 64 deg F. Disposed of at time of inspection.4. One pan of cooked chicken in walk in cooler at 59 deg F. Disposed of at time of inspection. Do not stack cooling food pans on top of each other when cooling. Cool all pre-portioned packages after to prep to 41 deg F or below. Cool all foods from 135 deg F to 70 deg F in 2 hours. Cool all foods from 70 deg F to 41 deg F or below in an additional 4 hours.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: One soda gun holster and gun at bar soiled. Please clean.
    Location: Bar
  • 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: Glassware on bar hand sink. Remove. Do not place anything on or in hand sinks. CORRECTED
    Location: Bar
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: No hot water for kitchen & bar sinks. Make sure water heater is big enough to meet peak demand times. Check capacity & replace or provide second water heater if needed. Note: Hot water has been restored at this time (before end of inspection) Will need to assess capacity. Note: on follow up inspection 4-24-2012 - May have to add water heater, change a valve, or remove hot water hook up to dish machine to repair capcity issue.
    Location: Kitchen
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: No hot water for kitchen & bar sinks. Make sure water heater is big enough to meet peak demand times. Check capacity & replace or provide second water heater if needed. Note: Hot water has been restored at this time (before end of inspection) Will need to assess capacity. Note: on follow up inspection 4-24-2012 - May have to add water heater, change a valve, or remove hot water hook up to dish machine to repair capcity issue.
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor and walls below dishmachine.2. Clean floor-wall junctions at bar.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor and walls below dishmachine.2. Clean floor-wall junctions at bar.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Provide paper towel dispenser for front kitchen hand sink.
    Location: Kitchen
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Broken lexon lids. Dispose of and replace as needed.
    Location: Kitchen
 04/24/2012Recheck
  • 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: Ham at 47 deg F from 4-19-2012 in walk in cooler. Disposed of at time of inspection.Roasted bell peppers in walk in cooler at 74.5 deg F after 1.5 hours. Place on sheet pan and cool to 70 deg F in next 30 minutes. Cooked pasta in pan in walk in cooler at 64 deg F and cooked chicken in pan in walk in cooler at 59 deg F. No date marking. Both disposed of at time of insepction.
    Location: Kitchen
    Equipment: Walk in cooler
  • Improper reheating
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: Steam well not turned on caso cheese & potato soups at 68.5 deg F, and onion soup at 74 deg F. Disposed of at time of inspection. Hold at 135 deg F. Reheat to 165 deg F within 2 hours.
    Location: Kitchen
  • Cooling time
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: 1. Cooked bell peppers in walk in cooler at 74.5 deg F after 1.5 hours. Place on half sheet pan and cool to 70 deg F within next 30 minutes. 2. Pre-portioned ham in walk in cooler at 47 deg F from yesterday (4-19-2012). Disposed of at time of inspection.3. One pan of cooked pasta in walk in cooler at 64 deg F. Disposed of at time of inspection.4. One pan of cooked chicken in walk in cooler at 59 deg F. Disposed of at time of inspection. Do not stack cooling food pans on top of each other when cooling. Cool all pre-portioned packages after to prep to 41 deg F or below. Cool all foods from 135 deg F to 70 deg F in 2 hours. Cool all foods from 70 deg F to 41 deg F or below in an additional 4 hours.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: One soda gun holster and gun at bar soiled. Please clean.
    Location: Bar
  • 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: Glassware on bar hand sink. Remove. Do not place anything on or in hand sinks. CORRECTED
    Location: Bar
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: No hot water for kitchen & bar sinks. Make sure water heater is big enough to meet peak demand times. Check capacity & replace or provide second water heater if needed. Note: Hot water has been restored at this time (before end of inspection) Will need to assess capacity.
    Location: Kitchen
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: No hot water for kitchen & bar sinks. Make sure water heater is big enough to meet peak demand times. Check capacity & replace or provide second water heater if needed. Note: Hot water has been restored at this time (before end of inspection) Will need to assess capacity.
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor and walls below dishmachine.2. Clean floor-wall junctions at bar.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor and walls below dishmachine.2. Clean floor-wall junctions at bar.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Provide paper towel dispenser for front kitchen hand sink.
    Location: Kitchen
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Broken lexon lids. Dispose of and replace as needed.
    Location: Kitchen
 04/20/2012Routine
  • 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. Prep top cooler at kitchen entrance is holding blue cheese at 44.5 deg F. Repair to hold foods at 41 deg F or below.
    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: Chemicals by drink mixes at bar. Separate chemicals from food and drinks. CORRECTED
    Location: Bar
  • 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: 1. Bar employees not washing hands. Have employees wash hands with soap and warm water for seconds. 2. Kitchen employees wiping gloves on cloth towel and apron. Remove gloves and change as needed when soiled. Wash hands before putting on gloves.
  • 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: Dish machine is not sanitizing. Please repair to sanitize dishes. May use 3 bay to do dishes until dish machine is repaired.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the slicer2. Lexon lid on floor. Store clean dishes 6 inches off the floor.
    Location: Kitchen
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean the can opener blade.
    Location: Kitchen
  • 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: 1. Chips and croutons on front hand sink. Do not store anything on hand sinks. CORRECTED
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak - plumbing disconnected at bar back hand sink. Repair.
    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.
    Comments: Purses with equipment. Store coats and purses in approved area.
  • 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.
    Comments: 1. Clean cutting boards on front line.
    Location: Kitchen
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Filter missing in exhaust hood. Provide and repair hood as needed to draw.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Molding loose by mop sink. Repair.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floors and walls in dish machine area.2. Walk in cooler fan guards are soiled. Please clean.3. Clean floor in walk in freezer. 4. Clean flor by CO2 tanks and under green wire shelf.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Napkins in soda holster. Remove napkins and clean as needed. 2. Remove shoe string from drain lines by walk in cooler and from 2 bay sprayer arm. 3. Wood molding by soda holster at bar entrance. Remove or repair.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Napkins in soda holster. Remove napkins and clean as needed. 2. Remove shoe string from drain lines by walk in cooler and from 2 bay sprayer arm. 3. Wood molding by soda holster at bar entrance. Remove or repair.
    Location: Bar
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on the floor of the walk in freezer.Please store 6 inches off the floor. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Trash can used as a prep table. Discontinue. CORRECTED2. Holster at bar holding fluid. Repair.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Trash can used as a prep table. Discontinue. CORRECTED2. Holster at bar holding fluid. Repair.
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak at front bar hand sink. Repair
    Location: Bar
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Press wood board next to shelf by mop sink. Remove. CORRECTED
 12/30/2011Recheck
  • 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. Prep top cooler at kitchen entrance is holding blue cheese at 44.5 deg F. Repair to hold foods at 41 deg F or below.
    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: Chemicals by drink mixes at bar. Separate chemicals from food and drinks. CORRECTED
    Location: Bar
  • 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: 1. Bar employees not washing hands. Have employees wash hands with soap and warm water for seconds. 2. Kitchen employees wiping gloves on cloth towel and apron. Remove gloves and change as needed when soiled. Wash hands before putting on gloves.
  • 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: Dish machine is not sanitizing. Please repair to sanitize dishes. May use 3 bay to do dishes until dish machine is repaired.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the slicer2. Lexon lid on floor. Store clean dishes 6 inches off the floor.
    Location: Kitchen
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean the can opener blade.
    Location: Kitchen
  • 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: 1. Chips and croutons on front hand sink. Do not store anything on hand sinks. CORRECTED
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak - plumbing disconnected at bar back hand sink. Repair.
    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.
    Comments: Purses with equipment. Store coats and purses in approved area.
  • 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.
    Comments: 1. Clean cutting boards on front line.
    Location: Kitchen
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Filter missing in exhaust hood. Provide and repair hood as needed to draw.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Molding loose by mop sink. Repair.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floors and walls in dish machine area.2. Walk in cooler fan guards are soiled. Please clean.3. Clean floor in walk in freezer. 4. Clean flor by CO2 tanks and under green wire shelf.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Napkins in soda holster. Remove napkins and clean as needed. 2. Remove shoe string from drain lines by walk in cooler and from 2 bay sprayer arm. 3. Wood molding by soda holster at bar entrance. Remove or repair.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Napkins in soda holster. Remove napkins and clean as needed. 2. Remove shoe string from drain lines by walk in cooler and from 2 bay sprayer arm. 3. Wood molding by soda holster at bar entrance. Remove or repair.
    Location: Bar
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on the floor of the walk in freezer.Please store 6 inches off the floor. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Trash can used as a prep table. Discontinue. CORRECTED2. Holster at bar holding fluid. Repair.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Trash can used as a prep table. Discontinue. CORRECTED2. Holster at bar holding fluid. Repair.
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak at front bar hand sink. Repair
    Location: Bar
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Press wood board next to shelf by mop sink. Remove. CORRECTED
 12/20/2011Recheck
  • 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. Prep top cooler at kitchen entrance is holding blue cheese at 44.5 deg F. Repair to hold foods at 41 deg F or below.
    Location: Kitchen
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Chemicals by drink mixes at bar. Separate chemicals from food and drinks. CORRECTED
    Location: Bar
  • 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: 1. Bar employees not washing hands. Have employees wash hands with soap and warm water for seconds. 2. Kitchen employees wiping gloves on cloth towel and apron. Remove gloves and change as needed when soiled. Wash hands before putting on gloves.
  • 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: Dish machine is not sanitizing. Please repair to sanitize dishes. May use 3 bay to do dishes until dish machine is repaired.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the slicer2. Lexon lid on floor. Store clean dishes 6 inches off the floor. CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the slicer2. Lexon lid on floor. Store clean dishes 6 inches off the floor. CORRECTED
    Location: Kitchen
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean the can opener blade.
  • 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: 1. Chips and croutons on front hand sink. Do not store anything on hand sinks. CORRECTED
    Location: Kitchen
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak - plumbing disconnected at bar back hand sink. Repair.
    Location: Bar
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Purses with equipment. Store coats and purses in approved area.
  • 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.
    Comments: 1. Clean cutting boards on front line.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Filter missing in exhaust hood. Provide and repair hood as needed to draw.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Molding loose by mop sink. Repair.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floors and walls in dish machine area.2. Walk in cooler fan guards are soiled. Please clean.3. Clean floor in walk in freezer. 4. Clean flor by CO2 tanks and under green wire shelf.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Napkins in soda holster. Remove napkins and clean as needed. 2. Remove shoe string from drain lines by walk in cooler and from 2 bay sprayer arm. 3. Wood molding by soda holster at bar entrance. Remove or repair.
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on the floor of the walk in freezer.Please store 6 inches off the floor. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Trash can used as a prep table. Discontinue. CORRECTED
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak at front bar hand sink. Repair
  • Durability / utensils and equipment (corrected on site)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Press wood board next to shelf by mop sink. Remove. CORRECTED
 12/13/2011Routine

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