CIRCLE CAFE/ALEXANDERS, 31 W OHIO ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: CIRCLE CAFE/ALEXANDERS
Type: Restaurant
Address: 31 W OHIO ST, Indianapolis, IN 46204
County: Marion
License #: 200536
Smoking: Smoke Free
Total inspections: 26
Last inspection: 10/02/2014
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Inspection findings

Inspection Date

Type
  • 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 pork and cooked potatoes at room temperature. Store at 135 deg F or above. Disposed of at time of inspection.
  • 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. Roast and raw chicken box at room temperature. Store items in refrigeration until getting ready to prep them. CORRECTED2. Two door raetine cooler #4 is holding foods at 50.7 deg F to 52.4 deg F. Disposed of : 1 container of cantalope at 51.5 deg F 1 container of cantalope at 52.4 deg F 1 container of cantalope at 50.7 deg F 1 container of honey dew melon at 50.8 deg F 1 container of honey dew melon at 51.9 deg F 1 plate of cheese at 50.3 deg F with gnat under wrap. Note: On follow up inspection 8-8-2014 mechanic here to repair at time of inspection. No potentially hazardous foods in cooler at this time. Note: On follow up inspection 8-19-2014 thermostat ordered for cooler. No foods in cooler at time of inspection.
  • 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. Roast and raw chicken box at room temperature. Store items in refrigeration until getting ready to prep them. CORRECTED2. Two door raetine cooler #4 is holding foods at 50.7 deg F to 52.4 deg F. Disposed of : 1 container of cantalope at 51.5 deg F 1 container of cantalope at 52.4 deg F 1 container of cantalope at 50.7 deg F 1 container of honey dew melon at 50.8 deg F 1 container of honey dew melon at 51.9 deg F 1 plate of cheese at 50.3 deg F with gnat under wrap. Note: On follow up inspection 8-8-2014 mechanic here to repair at time of inspection. No potentially hazardous foods in cooler at this time. Note: On follow up inspection 8-19-2014 thermostat ordered for cooler. No foods in cooler at time of inspection.
  • 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 kitchen by dessert area and in bar area. Exterminate. CORRECTED2. Gnats at starbucks. Exterminate.
  • 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. No hand washing before putting on gloves. Always wash hands before putting on gloves. (Main Kitchen)Note: on follow up inspection 8-19-2014 employee put on gloves without hand washing. Discontinue. Always wash hands before putting on gloves.2. No hand washing at all in star bucks. Always wash hands in approved manner when needed.Note: on follow up inspection 8-19-2014 Starbucks hand sink bone dry. Two employees working. Another employee came in atfer inspection started and put on apron and then washed hands at hand sink. Make sure employees wahs hands as needed after opening and before preparing foods.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: One employee drink on cooks line without lid and straw. Provide lids and straws for employee drinks.
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Bar is not furnished with a hand sink and is separated from kitchen with doorway. Closest sink would not meet 25 ft requirement. Provide hand sink with soap and paper towel dispsenser for 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: Hand sink in dessert area has dipper well in front of it and it is hard to reach soap and paper towels. Change hand sink location to be in dessert area with soap and paper towel dispenser that can be accessed. May remove large unused one bay to place hand sink and make sink behind dipper well dump sink.
  • 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: No soap at hand sink at Starbucks. Provide hand soap so proper hand washing can occur. CORRECTED AT TIME OF INSPECTION
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Make sure there is an air gap below ice machine and pan with pump unit.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Two bags of cups on the floor in starbucks by dirty mop. Discontinue. Disposed of at time of inspection. Store all single service items 6 inches off the floor.
  • 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: Last tag on exhaust states to be cleaned April 2014. Have cleaned if not already done.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding missing in hallway to storage area. Provide,
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Finish off raw wood exposed at bar below sinks (etc) to be non absorbent and easily cleanable. 2. Cove molding loose in server area of kitchen. Secure to wall. CORRECTED3. Ceiling tiles cut around dish rack in kicthen. Repair or replace so debris from tiles can not fall into foods. CORRECTED4. Leak at light fixture in hallway to stock area. Repair. CORRECTED
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Finish off raw wood exposed at bar below sinks (etc) to be non absorbent and easily cleanable. 2. Cove molding loose in server area of kitchen. Secure to wall. CORRECTED3. Ceiling tiles cut around dish rack in kicthen. Repair or replace so debris from tiles can not fall into foods. CORRECTED4. Leak at light fixture in hallway to stock area. Repair. 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: Fan guards soiled in beer walk in cooler. Clean.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth towel on counter in dessert area. Store in approved strength sanitizer solution. 2. Wet cloth towel on counter on cooks line. 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. Water pooling in keg cooler at bar. Remove water/clean and repair. 2. Door gasket worn on ice cream chest freezer in dessert area. Replace. Note: mechanic here to repair at time of inspection3. Drain line leak in raetone cooler number 4. Repair and remove foil from shelving. Note: mechanic here to repair at time of inspection. Note: Thermostat ordered4. Repair bottom of 2 door salad prep top cooler to be smooth, non absorbent and easily cleanable or replace unit. 5. Metal pan below tropicana mini refrigerator. Provide proper leg/ support or replace unit. Note: New unit ordered6. Rusted shelving in walk in cooler in storage area. Recoat, replate or replace.7. Bent shelving in walk in cooler in storage area. Replace. 8. Brick below shelf in walk in cooler in stock room. Remove brick. Provide smooth, non absorbent easily cleanable support. CORRECTED9. Rusted dunage racks in stock area. Recoat, replate or replace.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling in keg cooler at bar. Remove water/clean and repair. 2. Door gasket worn on ice cream chest freezer in dessert area. Replace. Note: mechanic here to repair at time of inspection3. Drain line leak in raetone cooler number 4. Repair and remove foil from shelving. Note: mechanic here to repair at time of inspection. Note: Thermostat ordered4. Repair bottom of 2 door salad prep top cooler to be smooth, non absorbent and easily cleanable or replace unit. 5. Metal pan below tropicana mini refrigerator. Provide proper leg/ support or replace unit. Note: New unit ordered6. Rusted shelving in walk in cooler in storage area. Recoat, replate or replace.7. Bent shelving in walk in cooler in storage area. Replace. 8. Brick below shelf in walk in cooler in stock room. Remove brick. Provide smooth, non absorbent easily cleanable support. CORRECTED9. Rusted dunage racks in stock area. Recoat, replate or replace.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Silicone caulk loose from two kitchen hand sinks. Resecure to wall.
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Doing raw chicken prep in vegetable prep sink. Discontinue. clean and sanitize sink. CORRECTED
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Fan over three bay sink is soiled. Clean. 2. Clean side of ice machine in server area of kitchen.
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Staff at Starbucks said they use the three bay sink to do hand washing. Discontinue. Always wash hands at hand sink. Use three bay sink for dish washing only.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Dump sink at bar faucet not shutting off correctly. Repair or replace.
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: Make sure thermometer in bar keg cooler is clearly visible.
  • 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. Cork board on one side of clean dish shelf by three bay sink. Remove. Only have items that are smooth, non absorbent and easily cleanable in bar and kitchen areas. May have in office area away from foods. 2. Foil lining bottom shelf of prep table by fryers. Remove and clean as needed. CORRECTED
  • 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: Dipper well with soiled utensils and no running water in dessert area. Always keep utensils in running water. Wash - rinse - sanitize dishes in well. CORRECTEDNote: ice cream scoop in dipper well with no running water at follow up inspection 8-8-2014. Discontinue. CORRECTED AT TIME OF INSPECTION
 10/02/2014Recheck
  • 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 pork and cooked potatoes at room temperature. Store at 135 deg F or above. Disposed of at time of inspection.
  • 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. Roast and raw chicken box at room temperature. Store items in refrigeration until getting ready to prep them. CORRECTED2. Two door raetine cooler #4 is holding foods at 50.7 deg F to 52.4 deg F. Disposed of : 1 container of cantalope at 51.5 deg F 1 container of cantalope at 52.4 deg F 1 container of cantalope at 50.7 deg F 1 container of honey dew melon at 50.8 deg F 1 container of honey dew melon at 51.9 deg F 1 plate of cheese at 50.3 deg F with gnat under wrap. Note: On follow up inspection 8-8-2014 mechanic here to repair at time of inspection. No potentially hazardous foods in cooler at this time. Note: On follow up inspection 8-19-2014 thermostat ordered for cooler. No foods in cooler at time of inspection.
  • 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. Roast and raw chicken box at room temperature. Store items in refrigeration until getting ready to prep them. CORRECTED2. Two door raetine cooler #4 is holding foods at 50.7 deg F to 52.4 deg F. Disposed of : 1 container of cantalope at 51.5 deg F 1 container of cantalope at 52.4 deg F 1 container of cantalope at 50.7 deg F 1 container of honey dew melon at 50.8 deg F 1 container of honey dew melon at 51.9 deg F 1 plate of cheese at 50.3 deg F with gnat under wrap. Note: On follow up inspection 8-8-2014 mechanic here to repair at time of inspection. No potentially hazardous foods in cooler at this time. Note: On follow up inspection 8-19-2014 thermostat ordered for cooler. No foods in cooler at time of inspection.
  • 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 kitchen by dessert area and in bar area. Exterminate. CORRECTED2. Gnats at starbucks. Exterminate.
  • 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. No hand washing before putting on gloves. Always wash hands before putting on gloves. (Main Kitchen)Note: on follow up inspection 8-19-2014 employee put on gloves without hand washing. Discontinue. Always wash hands before putting on gloves.2. No hand washing at all in star bucks. Always wash hands in approved manner when needed.Note: on follow up inspection 8-19-2014 Starbucks hand sink bone dry. Two employees working. Another employee came in atfer inspection started and put on apron and then washed hands at hand sink. Make sure employees wahs hands as needed after opening and before preparing foods.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: One employee drink on cooks line without lid and straw. Provide lids and straws for employee drinks.
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Bar is not furnished with a hand sink and is separated from kitchen with doorway. Closest sink would not meet 25 ft requirement. Provide hand sink with soap and paper towel dispsenser for 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: Hand sink in dessert area has dipper well in front of it and it is hard to reach soap and paper towels. Change hand sink location to be in dessert area with soap and paper towel dispenser that can be accessed. May remove large unused one bay to place hand sink and make sink behind dipper well dump sink.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink at Starbucks is soiled. Clean.2. Hand sink in dessert area is soiled. Clean. CORRECTED
  • 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 on hand sink in Starbucks. Discontinue. Do not put anything in or on hand sinks. CORRECTED2. Employee rinsed and cleaned pitcher in hand sink in server area. Discontinue. If dishes are soiled. Wash-rinse-sanitize. Do not rinse dishes in hand sinks. Use hand sink for hand washing only.
  • 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: No soap at hand sink at Starbucks. Provide hand soap so proper hand washing can occur. CORRECTED AT TIME OF INSPECTION
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Make sure there is an air gap below ice machine and pan with pump unit.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Two bags of cups on the floor in starbucks by dirty mop. Discontinue. Disposed of at time of inspection. Store all single service items 6 inches off the floor.
  • 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: Last tag on exhaust states to be cleaned April 2014. Have cleaned if not already done.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding missing in hallway to storage area. Provide,
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Finish off raw wood exposed at bar below sinks (etc) to be non absorbent and easily cleanable. 2. Cove molding loose in server area of kitchen. Secure to wall. CORRECTED3. Ceiling tiles cut around dish rack in kicthen. Repair or replace so debris from tiles can not fall into foods. CORRECTED4. Leak at light fixture in hallway to stock area. Repair. CORRECTED
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Finish off raw wood exposed at bar below sinks (etc) to be non absorbent and easily cleanable. 2. Cove molding loose in server area of kitchen. Secure to wall. CORRECTED3. Ceiling tiles cut around dish rack in kicthen. Repair or replace so debris from tiles can not fall into foods. CORRECTED4. Leak at light fixture in hallway to stock area. Repair. 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: Fan guards soiled in beer walk in cooler. Clean.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth towel on counter in dessert area. Store in approved strength sanitizer solution. 2. Wet cloth towel on counter on cooks line. 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. Water pooling in keg cooler at bar. Remove water/clean and repair. 2. Door gasket worn on ice cream chest freezer in dessert area. Replace. Note: mechanic here to repair at time of inspection3. Drain line leak in raetone cooler number 4. Repair and remove foil from shelving. Note: mechanic here to repair at time of inspection. Note: Thermostat ordered4. Repair bottom of 2 door salad prep top cooler to be smooth, non absorbent and easily cleanable or replace unit. 5. Metal pan below tropicana mini refrigerator. Provide proper leg/ support or replace unit. Note: New unit ordered6. Rusted shelving in walk in cooler in storage area. Recoat, replate or replace.7. Bent shelving in walk in cooler in storage area. Replace. 8. Brick below shelf in walk in cooler in stock room. Remove brick. Provide smooth, non absorbent easily cleanable support. CORRECTED9. Rusted dunage racks in stock area. Recoat, replate or replace.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling in keg cooler at bar. Remove water/clean and repair. 2. Door gasket worn on ice cream chest freezer in dessert area. Replace. Note: mechanic here to repair at time of inspection3. Drain line leak in raetone cooler number 4. Repair and remove foil from shelving. Note: mechanic here to repair at time of inspection. Note: Thermostat ordered4. Repair bottom of 2 door salad prep top cooler to be smooth, non absorbent and easily cleanable or replace unit. 5. Metal pan below tropicana mini refrigerator. Provide proper leg/ support or replace unit. Note: New unit ordered6. Rusted shelving in walk in cooler in storage area. Recoat, replate or replace.7. Bent shelving in walk in cooler in storage area. Replace. 8. Brick below shelf in walk in cooler in stock room. Remove brick. Provide smooth, non absorbent easily cleanable support. CORRECTED9. Rusted dunage racks in stock area. Recoat, replate or replace.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Silicone caulk loose from two kitchen hand sinks. Resecure to wall.
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Doing raw chicken prep in vegetable prep sink. Discontinue. clean and sanitize sink. CORRECTED
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Fan over three bay sink is soiled. Clean. 2. Clean side of ice machine in server area of kitchen.
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Staff at Starbucks said they use the three bay sink to do hand washing. Discontinue. Always wash hands at hand sink. Use three bay sink for dish washing only.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Dump sink at bar faucet not shutting off correctly. Repair or replace.
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: Make sure thermometer in bar keg cooler is clearly visible.
  • 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. Cork board on one side of clean dish shelf by three bay sink. Remove. Only have items that are smooth, non absorbent and easily cleanable in bar and kitchen areas. May have in office area away from foods. 2. Foil lining bottom shelf of prep table by fryers. Remove and clean as needed. CORRECTED
  • 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: Dipper well with soiled utensils and no running water in dessert area. Always keep utensils in running water. Wash - rinse - sanitize dishes in well. CORRECTEDNote: ice cream scoop in dipper well with no running water at follow up inspection 8-8-2014. Discontinue. CORRECTED AT TIME OF INSPECTION
 08/26/2014Recheck
  • 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 pork and cooked potatoes at room temperature. Store at 135 deg F or above. Disposed of at time of inspection.
  • 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. Roast and raw chicken box at room temperature. Store items in refrigeration until getting ready to prep them. CORRECTED2. Two door raetine cooler #4 is holding foods at 50.7 deg F to 52.4 deg F. Disposed of : 1 container of cantalope at 51.5 deg F 1 container of cantalope at 52.4 deg F 1 container of cantalope at 50.7 deg F 1 container of honey dew melon at 50.8 deg F 1 container of honey dew melon at 51.9 deg F 1 plate of cheese at 50.3 deg F with gnat under wrap. Note: On follow up inspection 8-8-2014 mechanic here to repair at time of inspection. No potentially hazardous foods in cooler at this time. Note: On follow up inspection 8-19-2014 thermostat ordered for cooler. No foods in cooler at time of inspection.
  • 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. Roast and raw chicken box at room temperature. Store items in refrigeration until getting ready to prep them. CORRECTED2. Two door raetine cooler #4 is holding foods at 50.7 deg F to 52.4 deg F. Disposed of : 1 container of cantalope at 51.5 deg F 1 container of cantalope at 52.4 deg F 1 container of cantalope at 50.7 deg F 1 container of honey dew melon at 50.8 deg F 1 container of honey dew melon at 51.9 deg F 1 plate of cheese at 50.3 deg F with gnat under wrap. Note: On follow up inspection 8-8-2014 mechanic here to repair at time of inspection. No potentially hazardous foods in cooler at this time. Note: On follow up inspection 8-19-2014 thermostat ordered for cooler. No foods in cooler at time of inspection.
  • 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 kitchen by dessert area and in bar area. Exterminate. CORRECTED2. Gnats at starbucks. Exterminate.
  • 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 kitchen by dessert area and in bar area. Exterminate. CORRECTED2. Gnats at starbucks. Exterminate.
  • 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. No hand washing before putting on gloves. Always wash hands before putting on gloves. (Main Kitchen)Note: on follow up inspection 8-19-2014 employee put on gloves without hand washing. Discontinue. Always wash hands before putting on gloves.2. No hand washing at all in star bucks. Always wash hands in approved manner when needed.Note: on follow up inspection 8-19-2014 Starbucks hand sink bone dry. Two employees working. Another employee came in atfer inspection started and put on apron and then washed hands at hand sink. Make sure employees wahs hands as needed after opening and before preparing foods.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: One employee drink on cooks line without lid and straw. Provide lids and straws for employee drinks.
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Bar is not furnished with a hand sink and is separated from kitchen with doorway. Closest sink would not meet 25 ft requirement. Provide hand sink with soap and paper towel dispsenser for 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: Hand sink in dessert area has dipper well in front of it and it is hard to reach soap and paper towels. Change hand sink location to be in dessert area with soap and paper towel dispenser that can be accessed. May remove large unused one bay to place hand sink and make sink behind dipper well dump sink.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink at Starbucks is soiled. Clean.2. Hand sink in dessert area is soiled. Clean. CORRECTED
  • 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 on hand sink in Starbucks. Discontinue. Do not put anything in or on hand sinks. CORRECTED2. Employee rinsed and cleaned pitcher in hand sink in server area. Discontinue. If dishes are soiled. Wash-rinse-sanitize. Do not rinse dishes in hand sinks. Use hand sink for hand washing only.
  • 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 on hand sink in Starbucks. Discontinue. Do not put anything in or on hand sinks. CORRECTED2. Employee rinsed and cleaned pitcher in hand sink in server area. Discontinue. If dishes are soiled. Wash-rinse-sanitize. Do not rinse dishes in hand sinks. Use hand sink for hand washing only.
  • 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: No soap at hand sink at Starbucks. Provide hand soap so proper hand washing can occur. CORRECTED AT TIME OF INSPECTION
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Make sure there is an air gap below ice machine and pan with pump unit.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Two bags of cups on the floor in starbucks by dirty mop. Discontinue. Disposed of at time of inspection. Store all single service items 6 inches off the floor.
  • 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: Last tag on exhaust states to be cleaned April 2014. Have cleaned if not already done.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding missing in hallway to storage area. Provide,
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Finish off raw wood exposed at bar below sinks (etc) to be non absorbent and easily cleanable. 2. Cove molding loose in server area of kitchen. Secure to wall. 3. Ceiling tiles cut around dish rack in kicthen. Repair or replace so debris from tiles can not fall into foods. CORRECTED4. Leak at light fixture in hallway to stock area. Repair. 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: Fan guards soiled in beer walk in cooler. Clean.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth towel on counter in dessert area. Store in approved strength sanitizer solution. 2. Wet cloth towel on counter on cooks line. 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. Water pooling in keg cooler at bar. Remove water/clean and repair. 2. Door gasket worn on ice cream chest freezer in dessert area. Replace. Note: mechanic here to repair at time of inspection3. Drain line leak in raetone cooler number 4. Repair and remove foil from shelving. Note: mechanic here to repair at time of inspection. Note: Thermostat ordered4. Repair bottom of 2 door salad prep top cooler to be smooth, non absorbent and easily cleanable or replace unit. 5. Metal pan below tropicana mini refrigerator. Provide proper leg/ support or replace unit. Note: New unit ordered6. Rusted shelving in walk in cooler in storage area. Recoat, replate or replace.7. Bent shelving in walk in cooler in storage area. Replace. 8. Brick below shelf in walk in cooler in stock room. Remove brick. Provide smooth, non absorbent easily cleanable support. CORRECTED9. Rusted dunage racks in stock area. Recoat, replate or replace.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling in keg cooler at bar. Remove water/clean and repair. 2. Door gasket worn on ice cream chest freezer in dessert area. Replace. Note: mechanic here to repair at time of inspection3. Drain line leak in raetone cooler number 4. Repair and remove foil from shelving. Note: mechanic here to repair at time of inspection. Note: Thermostat ordered4. Repair bottom of 2 door salad prep top cooler to be smooth, non absorbent and easily cleanable or replace unit. 5. Metal pan below tropicana mini refrigerator. Provide proper leg/ support or replace unit. Note: New unit ordered6. Rusted shelving in walk in cooler in storage area. Recoat, replate or replace.7. Bent shelving in walk in cooler in storage area. Replace. 8. Brick below shelf in walk in cooler in stock room. Remove brick. Provide smooth, non absorbent easily cleanable support. CORRECTED9. Rusted dunage racks in stock area. Recoat, replate or replace.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Silicone caulk loose from two kitchen hand sinks. Resecure to wall.
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Doing raw chicken prep in vegetable prep sink. Discontinue. clean and sanitize sink. CORRECTED
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Fan over three bay sink is soiled. Clean. 2. Clean side of ice machine in server area of kitchen.
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Staff at Starbucks said they use the three bay sink to do hand washing. Discontinue. Always wash hands at hand sink. Use three bay sink for dish washing only.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Dump sink at bar faucet not shutting off correctly. Repair or replace.
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: Make sure thermometer in bar keg cooler is clearly visible.
  • 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. Cork board on one side of clean dish shelf by three bay sink. Remove. Only have items that are smooth, non absorbent and easily cleanable in bar and kitchen areas. May have in office area away from foods. 2. Foil lining bottom shelf of prep table by fryers. Remove and clean as needed. CORRECTED
  • 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: Dipper well with soiled utensils and no running water in dessert area. Always keep utensils in running water. Wash - rinse - sanitize dishes in well. CORRECTEDNote: ice cream scoop in dipper well with no running water at follow up inspection 8-8-2014. Discontinue. CORRECTED AT TIME OF INSPECTION
 08/19/2014Recheck
  • 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 pork and cooked potatoes at room temperature. Store at 135 deg F or above. Disposed of at time of inspection.
  • 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. Roast and raw chicken box at room temperature. Store items in refrigeration until getting ready to prep them. CORRECTED2. Two door raetine cooler #4 is holding foods at 50.7 deg F to 52.4 deg F. Disposed of : 1 container of cantalope at 51.5 deg F 1 container of cantalope at 52.4 deg F 1 container of cantalope at 50.7 deg F 1 container of honey dew melon at 50.8 deg F 1 container of honey dew melon at 51.9 deg F 1 plate of cheese at 50.3 deg F with gnat under wrap. Note: mechanic here to repair at time of inspection. No potentially hazardous foods in cooler at this time.
  • 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. Roast and raw chicken box at room temperature. Store items in refrigeration until getting ready to prep them. CORRECTED2. Two door raetine cooler #4 is holding foods at 50.7 deg F to 52.4 deg F. Disposed of : 1 container of cantalope at 51.5 deg F 1 container of cantalope at 52.4 deg F 1 container of cantalope at 50.7 deg F 1 container of honey dew melon at 50.8 deg F 1 container of honey dew melon at 51.9 deg F 1 plate of cheese at 50.3 deg F with gnat under wrap. Note: mechanic here to repair at time of inspection. No potentially hazardous foods in cooler at this time.
  • 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 kitchen by dessert area and in bar area. Exterminate.
  • 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. No hand washing before putting on gloves. Always wash hands before putting on gloves. (Main Kitchen)2. No hand washing at all in star bucks. Always wash hands in approved manner when needed.
  • 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: One employee drink on cooks line without lid and straw. Provide lids and straws for employee drinks.
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Bar is not furnished with a hand sink and is separated from kitchen with doorway. Closest sink would not meet 25 ft requirement. Provide hand sink with soap and paper towel dispsenser for 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: Hand sink in dessert area has dipper well in front of it and it is hard to reach soap and paper towels. Change hand sink location to be in dessert area with soap and paper towel dispenser that can be accessed. May remove large unused one bay to place hand sink and make sink behind dipper well dump sink.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink at Starbucks is soiled. Clean.2. Hand sink in dessert area is soiled. Clean. CORRECTED
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink at Starbucks is soiled. Clean.2. Hand sink in dessert area is soiled. Clean. CORRECTED
  • 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: Items on hand sink in Starbucks. Discontinue. Do not put anything in or on hand sinks.
  • Improper hand washing (corrected on site)
    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: No soap at hand sink at Starbucks. Provide hand soap so proper hand washing can occur. CORRECTED AT TIME OF INSPECTION
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Make sure there is an air gap below ice machine and pan with pump unit.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Two bags of cups on the floor in starbucks by dirty mop. Discontinue. Disposed of at time of inspection. Store all single service items 6 inches off the floor.
  • 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: Last tag on exhaust states to be cleaned April 2014. Have cleaned if not already done.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding missing in hallway to storage area. Provide,
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Finish off raw wood exposed at bar below sinks (etc) to be non absorbent and easily cleanable. 2. Cove molding loose in server area of kitchen. Secure to wall. 3. Ceiling tiles cut around dish rack in kicthen. Repair or replace so debris from tiles can not fall into foods. 4. Leak at light fixture in hallway to stock area. 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: Fan guards soiled in beer walk in cooler. Clean.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth towel on counter in dessert area. Store in approved strength sanitizer solution. 2. Wet cloth towel on counter on cooks line. 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. Water pooling in keg cooler at bar. Remove water/clean and repair. 2. Door gasket worn on ice cream chest freezer in dessert area. Replace. Note: mechanic here to repair at time of inspection3. Drain line leak in raetone cooler number 4. Repair and remove foil from shelving. Note: mechanic here to repair at time of inspection4. Repair bottom of 2 door salad prep top cooler to be smooth, non absorbent and easily cleanable or replace unit. 5. Metal pan below tropicana mini refrigerator. Provide proper leg/ support or replace unit. 6. Rusted shelving in walk in cooler in storage area. Recoat, replate or replace.7. Bent shelving in walk in cooler in storage area. Replace. 8. Brick below shelf in walk in cooler in stock room. Remove brick. Provide smooth, non absorbent easily cleanable support. 9. Rusted dunage racks in stock area. Recoat, replate or replace.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Silicone caulk loose from two kitchen hand sinks. Resecure to wall.
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Doing raw chicken prep in vegetable prep sink. Discontinue. clean and sanitize sink. CORRECTED
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Fan over three bay sink is soiled. Clean. 2. Clean side of ice machine in server area of kitchen.
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Staff at Starbucks said they use the three bay sink to do hand washing. Discontinue. Always wash hands at hand sink. Use three bay sink for dish washing only.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Dump sink at bar faucet not shutting off correctly. Repair or replace.
  • Thermometer location
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: Make sure thermometer in bar keg cooler is clearly visible.
  • 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. Cork board on one side of clean dish shelf by three bay sink. Remove. Only have items that are smooth, non absorbent and easily cleanable in bar and kitchen areas. May have in office area away from foods. 2. Foil lining bottom shelf of prep table by fryers. Remove and clean as needed.
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Dipper well with soiled utensils and no running water in dessert area. Always keep utensils in running water. Wash - rinse - sanitize dishes in well. CORRECTEDNote: ice cream scoop in dipper well with no running water at follow up inspection 8-8-2014. Discontinue. CORRECTED AT TIME OF INSPECTION
 08/15/2014Recheck
  • 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 pork and cooked potatoes at room temperature. Store at 135 deg F or above. Disposed of at time of inspection.
  • 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. Roast and raw chicken box at room temperature. Store items in refrigeration until getting ready to prep them. CORRECTED2. Two door raetine cooler #4 is holding foods at 50.7 deg F to 52.4 deg F. Disposed of : 1 container of cantalope at 51.5 deg F 1 container of cantalope at 52.4 deg F 1 container of cantalope at 50.7 deg F 1 container of honey dew melon at 50.8 deg F 1 container of honey dew melon at 51.9 deg F 1 plate of cheese at 50.3 deg F with gnat under wrap. Note: mechanic here to repair at time of inspection. No potentially hazardous foods in cooler at this time.
  • 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. Roast and raw chicken box at room temperature. Store items in refrigeration until getting ready to prep them. CORRECTED2. Two door raetine cooler #4 is holding foods at 50.7 deg F to 52.4 deg F. Disposed of : 1 container of cantalope at 51.5 deg F 1 container of cantalope at 52.4 deg F 1 container of cantalope at 50.7 deg F 1 container of honey dew melon at 50.8 deg F 1 container of honey dew melon at 51.9 deg F 1 plate of cheese at 50.3 deg F with gnat under wrap. Note: mechanic here to repair at time of inspection. No potentially hazardous foods in cooler at this time.
  • 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 kitchen by dessert area and in bar area. Exterminate.
  • 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. No hand washing before putting on gloves. Always wash hands before putting on gloves. (Main Kitchen)2. No hand washing at all in star bucks. Always wash hands in approved manner when needed.
  • 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: One employee drink on cooks line without lid and straw. Provide lids and straws for employee drinks.
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Bar is not furnished with a hand sink and is separated from kitchen with doorway. Closest sink would not meet 25 ft requirement. Provide hand sink with soap and paper towel dispsenser for 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: Hand sink in dessert area has dipper well in front of it and it is hard to reach soap and paper towels. Change hand sink location to be in dessert area with soap and paper towel dispenser that can be accessed. May remove large unused one bay to place hand sink and make sink behind dipper well dump sink.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink at Starbucks is soiled. Clean.2. Hand sink in dessert area is soiled. Clean. CORRECTED
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink at Starbucks is soiled. Clean.2. Hand sink in dessert area is soiled. Clean. CORRECTED
  • 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: Items on hand sink in Starbucks. Discontinue. Do not put anything in or on hand sinks.
  • Improper hand washing (corrected on site)
    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: No soap at hand sink at Starbucks. Provide hand soap so proper hand washing can occur. CORRECTED AT TIME OF INSPECTION
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Make sure there is an air gap below ice machine and pan with pump unit.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Two bags of cups on the floor in starbucks by dirty mop. Discontinue. Disposed of at time of inspection. Store all single service items 6 inches off the floor.
  • 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: Last tag on exhaust states to be cleaned April 2014. Have cleaned if not already done.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding missing in hallway to storage area. Provide,
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Finish off raw wood exposed at bar below sinks (etc) to be non absorbent and easily cleanable. 2. Cove molding loose in server area of kitchen. Secure to wall. 3. Ceiling tiles cut around dish rack in kicthen. Repair or replace so debris from tiles can not fall into foods. 4. Leak at light fixture in hallway to stock area. 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: Fan guards soiled in beer walk in cooler. Clean.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth towel on counter in dessert area. Store in approved strength sanitizer solution. 2. Wet cloth towel on counter on cooks line. 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. Water pooling in keg cooler at bar. Remove water/clean and repair. 2. Door gasket worn on ice cream chest freezer in dessert area. Replace. Note: mechanic here to repair at time of inspection3. Drain line leak in raetone cooler number 4. Repair and remove foil from shelving. Note: mechanic here to repair at time of inspection4. Repair bottom of 2 door salad prep top cooler to be smooth, non absorbent and easily cleanable or replace unit. 5. Metal pan below tropicana mini refrigerator. Provide proper leg/ support or replace unit. 6. Rusted shelving in walk in cooler in storage area. Recoat, replate or replace.7. Bent shelving in walk in cooler in storage area. Replace. 8. Brick below shelf in walk in cooler in stock room. Remove brick. Provide smooth, non absorbent easily cleanable support. 9. Rusted dunage racks in stock area. Recoat, replate or replace.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Silicone caulk loose from two kitchen hand sinks. Resecure to wall.
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Doing raw chicken prep in vegetable prep sink. Discontinue. clean and sanitize sink. CORRECTED
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Fan over three bay sink is soiled. Clean. 2. Clean side of ice machine in server area of kitchen.
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Staff at Starbucks said they use the three bay sink to do hand washing. Discontinue. Always wash hands at hand sink. Use three bay sink for dish washing only.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Dump sink at bar faucet not shutting off correctly. Repair or replace.
  • Thermometer location
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: Make sure thermometer in bar keg cooler is clearly visible.
  • 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. Cork board on one side of clean dish shelf by three bay sink. Remove. Only have items that are smooth, non absorbent and easily cleanable in bar and kitchen areas. May have in office area away from foods. 2. Foil lining bottom shelf of prep table by fryers. Remove and clean as needed.
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Dipper well with soiled utensils and no running water in dessert area. Always keep utensils in running water. Wash - rinse - sanitize dishes in well. CORRECTEDNote: ice cream scoop in dipper well with no running water at follow up inspection 8-8-2014. Discontinue. CORRECTED AT TIME OF INSPECTION
 08/08/2014Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked pork and cooked potatoes at room temperature. Store at 135 deg F or above. Disposed of at time of inspection.
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Roast and raw chicken box at room temperature. Store items in refrigeration until getting ready to prep them. CORRECTED2. Two door raetine cooler #4 is holding foods at 50.7 deg F to 52.4 deg F. Disposed of : 1 container of cantalope at 51.5 deg F 1 container of cantalope at 52.4 deg F 1 container of cantalope at 50.7 deg F 1 container of honey dew melon at 50.8 deg F 1 container of honey dew melon at 51.9 deg F 1 plate of cheese at 50.3 deg F with gnat under wrap.
  • 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. Roast and raw chicken box at room temperature. Store items in refrigeration until getting ready to prep them. CORRECTED2. Two door raetine cooler #4 is holding foods at 50.7 deg F to 52.4 deg F. Disposed of : 1 container of cantalope at 51.5 deg F 1 container of cantalope at 52.4 deg F 1 container of cantalope at 50.7 deg F 1 container of honey dew melon at 50.8 deg F 1 container of honey dew melon at 51.9 deg F 1 plate of cheese at 50.3 deg F with gnat under wrap.
  • 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 kitchen by dessert area and in bar area. Exterminate.
  • 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. No hand washing before putting on gloves. Always wash hands before putting on gloves. (Main Kitchen)2. No hand washing at all in star bucks. Always wash hands in approved manner when needed.
  • 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: One employee drink on cooks line without lid and straw. Provide lids and straws for employee drinks.
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Bar is not furnished with a hand sink and is separated from kitchen with doorway. Closest sink would not meet 25 ft requirement. Provide hand sink with soap and paper towel dispsenser for 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: Hand sink in dessert area has dipper well in front of it and it is hard to reach soap and paper towels. Change hand sink location to be in dessert area with soap and paper towel dispenser that can be accessed. May remove large unused one bay to place hand sink and make sink behind dipper well dump sink.
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink at Starbucks is soiled. Clean.2. Hand sink in dessert area is soiled. Clean. CORRECTED
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink at Starbucks is soiled. Clean.2. Hand sink in dessert area is soiled. Clean. CORRECTED
  • 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: Items on hand sink in Starbucks. Discontinue. Do not put anything in or on hand sinks.
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Make sure there is an air gap below ice machine and pan with pump unit.
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Two bags of cups on the floor in starbucks by dirty mop. Discontinue. Disposed of at time of inspection. Store all single service items 6 inches off the floor.
  • 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: Last tag on exhaust states to be cleaned April 2014. Have cleaned if not already done.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding missing in hallway to storage area. Provide,
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Finish off raw wood exposed at bar below sinks (etc) to be non absorbent and easily cleanable. 2. Cove molding loose in server area of kitchen. Secure to wall. 3. Ceiling tiles cut around dish rack in kicthen. Repair or replace so debris from tiles can not fall into foods. 4. Leak at light fixture in hallway to stock area. 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: Fan guards soiled in beer walk in cooler. Clean.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth towel on counter in dessert area. Store in approved strength sanitizer solution. 2. Wet cloth towel on counter on cooks line. 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. Water pooling in keg cooler at bar. Remove water/clean and repair. 2. Door gasket worn on ice cream chest freezer in dessert area. Replace. 3. Drain line leak in raetone cooler number 4. Repair and remove foil from shelving. 4. Repair bottom of 2 door salad prep top cooler to be smooth, non absorbent and easily cleanable or replace unit. 5. Metal pan below tropicana mini refrigerator. Provide proper leg/ support or replace unit. 6. Rusted shelving in walk in cooler in storage area. Recoat, replate or replace.7. Bent shelving in walk in cooler in storage area. Replace. 8. wood block below shelf in walk in cooler in stock room. Remove wood block. Provide smooth, non absorbent easily cleanable support. 9. Rusted dunage racks in stock area. Recoat, replate or replace.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Silicone caulk loose from two kitchen hand sinks. Resecure to wall.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Fan over three bay sink is soiled. Clean. 2. Clean side of ice machine in server area of kitchen.
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Staff at Starbucks said they use the three bay sink to do hand washing. Discontinue. Always wash hands at hand sink. Use three bay sink for dish washing only.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Dump sink at bar faucet not shutting off correctly. Repair or replace.
  • Thermometer location
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: Make sure thermometer in bar keg cooler is clearly visible.
  • 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. Cork board on one side of clean dish shelf by three bay sink. Remove. Only have items that are smooth, non absorbent and easily cleanable in bar and kitchen areas. May have in office area away from foods. 2. Foil lining bottom shelf of prep table by fryers. Remove and clean as needed.
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Dipper well with soiled utensils and no running water in dessert area. Always keep utensils in running water. Wash - rinse - sanitize dishes in well. CORRECTED
 07/31/2014Routine
  • 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: Large pan of meat sauce cooling on stove top at 127. Hold hot, or cool for storage.CORRECTED ON SITE. Placed in appropriate shallow pan to cool in walk-in.
    Location: Cook line
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Prep top cooler across from cook line holding sour cream at 47, slaw at 52, ham at 50. Repair or replace unit to hold potentially hazerdous food at 41 or below. RECHECK 11/21: STAFF HAS BEEN KEEPING LID CLOSED ON PREP TOP BUT TEMPS ARE WORSE: SLAW 58, GOAT CHEESE 50, SOUR CREAM 58, 1000 ISLAND DRESSING AT 57. REACH IN COOLER UNDER PREP TOP DID NOT HAVE TEMP PROBLEMS AT PREVIOUS INSPECTION, BUT TODAY HELD BUTTER AT 50, LUNCHMEAT AT 54, BOTTLED DRESSINGS AND SAUCES AT 60.ALL POTENTIALLY HAZARDOUS FOOD IN THIS UNIT WAS THROWN AWAY AT TIME OF INSPECTION. HOTEL MANAGEMENT STATES THAT BIDS ARE BEING GATHERED TO REPLACE THE UNIT. PLEASE USE ICE OR STORE PHF ELSEWHERE UNTIL THIS UNIT IS REPAIRED OR REPLACED.RECHECK 12/05: NEW UNIT ON ORDER, REACH-IN NOT BEING USED, ICE BEING USED FOR PREP TOP BUT IT HAD MELTED CONSIDERABLY AT TIME OF INSPECTION. HOLDING BOURSIN CHEESE AT 46, COOKED SAUSAGE AT 48, CANADIAN BACON AT 48. RE-ICED DURING INSPECTION. NEW COLD TOP UNIT ON ORDER, EXPECTED TO BE IN PLACE BY EARLY JANUARY 2014.***ENSURE ICE IS BEING USED CONSISTENTLY TO MAINTAIN FOOD AT 41 OR BELOW AT ALL TIMES UNTIL NEW EQUIPMENT ARRIVES**
    Location: Cook line
    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: Prep top cooler across from cook line holding sour cream at 47, slaw at 52, ham at 50. Repair or replace unit to hold potentially hazerdous food at 41 or below. RECHECK 11/21: STAFF HAS BEEN KEEPING LID CLOSED ON PREP TOP BUT TEMPS ARE WORSE: SLAW 58, GOAT CHEESE 50, SOUR CREAM 58, 1000 ISLAND DRESSING AT 57. REACH IN COOLER UNDER PREP TOP DID NOT HAVE TEMP PROBLEMS AT PREVIOUS INSPECTION, BUT TODAY HELD BUTTER AT 50, LUNCHMEAT AT 54, BOTTLED DRESSINGS AND SAUCES AT 60.ALL POTENTIALLY HAZARDOUS FOOD IN THIS UNIT WAS THROWN AWAY AT TIME OF INSPECTION. HOTEL MANAGEMENT STATES THAT BIDS ARE BEING GATHERED TO REPLACE THE UNIT. PLEASE USE ICE OR STORE PHF ELSEWHERE UNTIL THIS UNIT IS REPAIRED OR REPLACED.RECHECK 12/05: NEW UNIT ON ORDER, REACH-IN NOT BEING USED, ICE BEING USED FOR PREP TOP BUT IT HAD MELTED CONSIDERABLY AT TIME OF INSPECTION. HOLDING BOURSIN CHEESE AT 46, COOKED SAUSAGE AT 48, CANADIAN BACON AT 48. RE-ICED DURING INSPECTION. NEW COLD TOP UNIT ON ORDER, EXPECTED TO BE IN PLACE BY EARLY JANUARY 2014.***ENSURE ICE IS BEING USED CONSISTENTLY TO MAINTAIN FOOD AT 41 OR BELOW AT ALL TIMES UNTIL NEW EQUIPMENT ARRIVES**
    Location: -
    Equipment: -
  • 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 around non-functioning garbage disposal in prep area. Clean accumulated food from disposal and have area professionally treated.2. Gnats around soda gun and ice bin in bar area. Clean soda gun, have area professionally treated.Per chef, Ecolab treats on regular schedule. He will inform them of current gnat issues.
    Location: Prep area
  • 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 around non-functioning garbage disposal in prep area. Clean accumulated food from disposal and have area professionally treated.2. Gnats around soda gun and ice bin in bar area. Clean soda gun, have area professionally treated.Per chef, Ecolab treats on regular schedule. He will inform them of current gnat issues.
    Location: Bar
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Walk-in cooler: no date marks on numerous prepared sauces, opened cheeses, etc. 2. 2 door Raetone cooler: several prepared items not date-marked.3. 3 door True cooler: prepared desserts, etc, not date marked.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Walk-in cooler: no date marks on numerous prepared sauces, opened cheeses, etc. 2. 2 door Raetone cooler: several prepared items not date-marked.3. 3 door True cooler: prepared desserts, etc, not date marked.
    Location: Prep area
    Equipment: Reach in cooler (2 door)
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Walk-in cooler: no date marks on numerous prepared sauces, opened cheeses, etc. 2. 2 door Raetone cooler: several prepared items not date-marked.3. 3 door True cooler: prepared desserts, etc, not date marked.
    Location: Prep area
    Equipment: Reach in cooler (3 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean and sanitize can opener.2. Clean and sanitize all surfaces of deli slicer.3. Clean and sanitize soda gun in bar.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean and sanitize can opener.2. Clean and sanitize all surfaces of deli slicer.3. Clean and sanitize soda gun in bar.
    Location: Prep area
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean and sanitize can opener.2. Clean and sanitize all surfaces of deli slicer.3. Clean and sanitize soda gun in bar.
    Location: Bar
    Equipment: Soda gun & holster
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: Mops stored in water in basement waitstaff area and 21st floor waitstaff area.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: In-use towels kept on counter throughout kitchen and in main floor wait staff area. Provide and use sanitizer buckets for storage of towels.CORRECTED ON SITE.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: In-use towels kept on counter throughout kitchen and in main floor wait staff area. Provide and use sanitizer buckets for storage of towels.CORRECTED ON SITE.
    Location: Wait staff area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Garbage disposal in prep sink area not working; food has accumulated inside. Repair, replace, or remove unit.RECHECK 11/21: INTERIOR OF DISPOSAL CLEAN, STILL IN PLACE. REPAIR, REPLACE, OR REMOVE.COMBINATION PREP TOP/REACH IN COOLER ON COOK LINE IS NOW HOLDING FOOD AT 50-60 F. ALL POTENTIALLY HAZARDOUS FOOD IN THIS UNIT WAS DISCARDED AT TIME OF INSPECTION. FANS IN UNIT ARE WORKING BUT AIR COMING OUT IS WARM. MANAGEMENT STATES THEY ARE GATHERING BIDS TO REPLACE UNIT. RECHECK 12/05: PREP TOP COOLER UNIT NOT FUNCTIONING BUT CHEF SHOWED ME E-MAIL WITH APPROVAL FROM UPPER MANAGEMENT TO ORDER NEW UNIT, HOPE TO HAVE IT IN PLACE EARLY JANUARY 2014. GARBAGE DISPOSAL STILL IN PLACE, SHOULD BE PULLED BY NEXT ROUTINE INSPECTION.
    Location: Prep area
    Equipment: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Garbage disposal in prep sink area not working; food has accumulated inside. Repair, replace, or remove unit.RECHECK 11/21: INTERIOR OF DISPOSAL CLEAN, STILL IN PLACE. REPAIR, REPLACE, OR REMOVE.COMBINATION PREP TOP/REACH IN COOLER ON COOK LINE IS NOW HOLDING FOOD AT 50-60 F. ALL POTENTIALLY HAZARDOUS FOOD IN THIS UNIT WAS DISCARDED AT TIME OF INSPECTION. FANS IN UNIT ARE WORKING BUT AIR COMING OUT IS WARM. MANAGEMENT STATES THEY ARE GATHERING BIDS TO REPLACE UNIT. RECHECK 12/05: PREP TOP COOLER UNIT NOT FUNCTIONING BUT CHEF SHOWED ME E-MAIL WITH APPROVAL FROM UPPER MANAGEMENT TO ORDER NEW UNIT, HOPE TO HAVE IT IN PLACE EARLY JANUARY 2014. GARBAGE DISPOSAL STILL IN PLACE, SHOULD BE PULLED BY NEXT ROUTINE INSPECTION.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Garbage disposal in prep sink area not working; food has accumulated inside. Repair, replace, or remove unit.RECHECK 11/21: INTERIOR OF DISPOSAL CLEAN, STILL IN PLACE. REPAIR, REPLACE, OR REMOVE.COMBINATION PREP TOP/REACH IN COOLER ON COOK LINE IS NOW HOLDING FOOD AT 50-60 F. ALL POTENTIALLY HAZARDOUS FOOD IN THIS UNIT WAS DISCARDED AT TIME OF INSPECTION. FANS IN UNIT ARE WORKING BUT AIR COMING OUT IS WARM. MANAGEMENT STATES THEY ARE GATHERING BIDS TO REPLACE UNIT. RECHECK 12/05: PREP TOP COOLER UNIT NOT FUNCTIONING BUT CHEF SHOWED ME E-MAIL WITH APPROVAL FROM UPPER MANAGEMENT TO ORDER NEW UNIT, HOPE TO HAVE IT IN PLACE EARLY JANUARY 2014. GARBAGE DISPOSAL STILL IN PLACE, SHOULD BE PULLED BY NEXT ROUTINE INSPECTION.
    Location: Cook line
    Equipment: Reach in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Walk-in cooler: dishes of pearl onions and cornichons, deli tray, etc, not covered.2. 3 door reach-in cooler: prepared desserts, butter pats, etc, not covered.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Walk-in cooler: dishes of pearl onions and cornichons, deli tray, etc, not covered.2. 3 door reach-in cooler: prepared desserts, butter pats, etc, not covered.
    Location: Prep area
    Equipment: Reach in cooler (3 door)
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Shrink-wrap individual apples for display on breakfast bar.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soil/grease accumulating on exterior of grill, stove top, microwave above prep top cooler. Clean and sanitize.
    Location: Cook line
    Equipment: Flat grill
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soil/grease accumulating on exterior of grill, stove top, microwave above prep top cooler. Clean and sanitize.
    Location: Cook line
    Equipment: Stove
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soil/grease accumulating on exterior of grill, stove top, microwave above prep top cooler. Clean and sanitize.
    Location: Cook line
    Equipment: Microwave oven
  • 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: Clean and sanitize interior of ice machines in main floor kitchen area and 21st floor waitstaff area.
    Location: Kitchen (back)
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Clean and sanitize interior of ice machines in main floor kitchen area and 21st floor waitstaff area.
    Location: Wait staff area
    Equipment: Ice machine
 12/17/2013Recheck
  • 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: Large pan of meat sauce cooling on stove top at 127. Hold hot, or cool for storage.CORRECTED ON SITE. Placed in appropriate shallow pan to cool in walk-in.
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Prep top cooler across from cook line holding sour cream at 47, slaw at 52, ham at 50. Repair or replace unit to hold potentially hazerdous food at 41 or below. RECHECK 11/21: STAFF HAS BEEN KEEPING LID CLOSED ON PREP TOP BUT TEMPS ARE WORSE: SLAW 58, GOAT CHEESE 50, SOUR CREAM 58, 1000 ISLAND DRESSING AT 57. REACH IN COOLER UNDER PREP TOP DID NOT HAVE TEMP PROBLEMS AT PREVIOUS INSPECTION, BUT TODAY HELD BUTTER AT 50, LUNCHMEAT AT 54, BOTTLED DRESSINGS AND SAUCES AT 60.ALL POTENTIALLY HAZARDOUS FOOD IN THIS UNIT WAS THROWN AWAY AT TIME OF INSPECTION. HOTEL MANAGEMENT STATES THAT BIDS ARE BEING GATHERED TO REPLACE THE UNIT. PLEASE USE ICE OR STORE PHF ELSEWHERE UNTIL THIS UNIT IS REPAIRED OR REPLACED.RECHECK 12/05: NEW UNIT ON ORDER, REACH-IN NOT BEING USED, ICE BEING USED FOR PREP TOP BUT IT HAD MELTED CONSIDERABLY AT TIME OF INSPECTION. HOLDING BOURSIN CHEESE AT 46, COOKED SAUSAGE AT 48, CANADIAN BACON AT 48. RE-ICED DURING INSPECTION. NEW COLD TOP UNIT ON ORDER, EXPECTED TO BE IN PLACE BY EARLY JANUARY 2014.***ENSURE ICE IS BEING USED CONSISTENTLY TO MAINTAIN FOOD AT 41 OR BELOW AT ALL TIMES UNTIL NEW EQUIPMENT ARRIVES**
    Location: Cook line
    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: Prep top cooler across from cook line holding sour cream at 47, slaw at 52, ham at 50. Repair or replace unit to hold potentially hazerdous food at 41 or below. RECHECK 11/21: STAFF HAS BEEN KEEPING LID CLOSED ON PREP TOP BUT TEMPS ARE WORSE: SLAW 58, GOAT CHEESE 50, SOUR CREAM 58, 1000 ISLAND DRESSING AT 57. REACH IN COOLER UNDER PREP TOP DID NOT HAVE TEMP PROBLEMS AT PREVIOUS INSPECTION, BUT TODAY HELD BUTTER AT 50, LUNCHMEAT AT 54, BOTTLED DRESSINGS AND SAUCES AT 60.ALL POTENTIALLY HAZARDOUS FOOD IN THIS UNIT WAS THROWN AWAY AT TIME OF INSPECTION. HOTEL MANAGEMENT STATES THAT BIDS ARE BEING GATHERED TO REPLACE THE UNIT. PLEASE USE ICE OR STORE PHF ELSEWHERE UNTIL THIS UNIT IS REPAIRED OR REPLACED.RECHECK 12/05: NEW UNIT ON ORDER, REACH-IN NOT BEING USED, ICE BEING USED FOR PREP TOP BUT IT HAD MELTED CONSIDERABLY AT TIME OF INSPECTION. HOLDING BOURSIN CHEESE AT 46, COOKED SAUSAGE AT 48, CANADIAN BACON AT 48. RE-ICED DURING INSPECTION. NEW COLD TOP UNIT ON ORDER, EXPECTED TO BE IN PLACE BY EARLY JANUARY 2014.***ENSURE ICE IS BEING USED CONSISTENTLY TO MAINTAIN FOOD AT 41 OR BELOW AT ALL TIMES UNTIL NEW EQUIPMENT ARRIVES**
    Location: -
    Equipment: -
  • 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 around non-functioning garbage disposal in prep area. Clean accumulated food from disposal and have area professionally treated.2. Gnats around soda gun and ice bin in bar area. Clean soda gun, have area professionally treated.Per chef, Ecolab treats on regular schedule. He will inform them of current gnat issues.
    Location: Prep area
  • 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 around non-functioning garbage disposal in prep area. Clean accumulated food from disposal and have area professionally treated.2. Gnats around soda gun and ice bin in bar area. Clean soda gun, have area professionally treated.Per chef, Ecolab treats on regular schedule. He will inform them of current gnat issues.
    Location: Bar
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Walk-in cooler: no date marks on numerous prepared sauces, opened cheeses, etc. 2. 2 door Raetone cooler: several prepared items not date-marked.3. 3 door True cooler: prepared desserts, etc, not date marked.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Walk-in cooler: no date marks on numerous prepared sauces, opened cheeses, etc. 2. 2 door Raetone cooler: several prepared items not date-marked.3. 3 door True cooler: prepared desserts, etc, not date marked.
    Location: Prep area
    Equipment: Reach in cooler (2 door)
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Walk-in cooler: no date marks on numerous prepared sauces, opened cheeses, etc. 2. 2 door Raetone cooler: several prepared items not date-marked.3. 3 door True cooler: prepared desserts, etc, not date marked.
    Location: Prep area
    Equipment: Reach in cooler (3 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean and sanitize can opener.2. Clean and sanitize all surfaces of deli slicer.3. Clean and sanitize soda gun in bar.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean and sanitize can opener.2. Clean and sanitize all surfaces of deli slicer.3. Clean and sanitize soda gun in bar.
    Location: Prep area
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean and sanitize can opener.2. Clean and sanitize all surfaces of deli slicer.3. Clean and sanitize soda gun in bar.
    Location: Bar
    Equipment: Soda gun & holster
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: Mops stored in water in basement waitstaff area and 21st floor waitstaff area.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: In-use towels kept on counter throughout kitchen and in main floor wait staff area. Provide and use sanitizer buckets for storage of towels.CORRECTED ON SITE.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: In-use towels kept on counter throughout kitchen and in main floor wait staff area. Provide and use sanitizer buckets for storage of towels.CORRECTED ON SITE.
    Location: Wait staff area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Garbage disposal in prep sink area not working; food has accumulated inside. Repair, replace, or remove unit.RECHECK 11/21: INTERIOR OF DISPOSAL CLEAN, STILL IN PLACE. REPAIR, REPLACE, OR REMOVE.COMBINATION PREP TOP/REACH IN COOLER ON COOK LINE IS NOW HOLDING FOOD AT 50-60 F. ALL POTENTIALLY HAZARDOUS FOOD IN THIS UNIT WAS DISCARDED AT TIME OF INSPECTION. FANS IN UNIT ARE WORKING BUT AIR COMING OUT IS WARM. MANAGEMENT STATES THEY ARE GATHERING BIDS TO REPLACE UNIT. RECHECK 12/05: PREP TOP COOLER UNIT NOT FUNCTIONING BUT CHEF SHOWED ME E-MAIL WITH APPROVAL FROM UPPER MANAGEMENT TO ORDER NEW UNIT, HOPE TO HAVE IT IN PLACE EARLY JANUARY 2014. GARBAGE DISPOSAL STILL IN PLACE, SHOULD BE PULLED BY NEXT ROUTINE INSPECTION.
    Location: Prep area
    Equipment: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Garbage disposal in prep sink area not working; food has accumulated inside. Repair, replace, or remove unit.RECHECK 11/21: INTERIOR OF DISPOSAL CLEAN, STILL IN PLACE. REPAIR, REPLACE, OR REMOVE.COMBINATION PREP TOP/REACH IN COOLER ON COOK LINE IS NOW HOLDING FOOD AT 50-60 F. ALL POTENTIALLY HAZARDOUS FOOD IN THIS UNIT WAS DISCARDED AT TIME OF INSPECTION. FANS IN UNIT ARE WORKING BUT AIR COMING OUT IS WARM. MANAGEMENT STATES THEY ARE GATHERING BIDS TO REPLACE UNIT. RECHECK 12/05: PREP TOP COOLER UNIT NOT FUNCTIONING BUT CHEF SHOWED ME E-MAIL WITH APPROVAL FROM UPPER MANAGEMENT TO ORDER NEW UNIT, HOPE TO HAVE IT IN PLACE EARLY JANUARY 2014. GARBAGE DISPOSAL STILL IN PLACE, SHOULD BE PULLED BY NEXT ROUTINE INSPECTION.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Garbage disposal in prep sink area not working; food has accumulated inside. Repair, replace, or remove unit.RECHECK 11/21: INTERIOR OF DISPOSAL CLEAN, STILL IN PLACE. REPAIR, REPLACE, OR REMOVE.COMBINATION PREP TOP/REACH IN COOLER ON COOK LINE IS NOW HOLDING FOOD AT 50-60 F. ALL POTENTIALLY HAZARDOUS FOOD IN THIS UNIT WAS DISCARDED AT TIME OF INSPECTION. FANS IN UNIT ARE WORKING BUT AIR COMING OUT IS WARM. MANAGEMENT STATES THEY ARE GATHERING BIDS TO REPLACE UNIT. RECHECK 12/05: PREP TOP COOLER UNIT NOT FUNCTIONING BUT CHEF SHOWED ME E-MAIL WITH APPROVAL FROM UPPER MANAGEMENT TO ORDER NEW UNIT, HOPE TO HAVE IT IN PLACE EARLY JANUARY 2014. GARBAGE DISPOSAL STILL IN PLACE, SHOULD BE PULLED BY NEXT ROUTINE INSPECTION.
    Location: Cook line
    Equipment: Reach in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Walk-in cooler: dishes of pearl onions and cornichons, deli tray, etc, not covered.2. 3 door reach-in cooler: prepared desserts, butter pats, etc, not covered.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Walk-in cooler: dishes of pearl onions and cornichons, deli tray, etc, not covered.2. 3 door reach-in cooler: prepared desserts, butter pats, etc, not covered.
    Location: Prep area
    Equipment: Reach in cooler (3 door)
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Shrink-wrap individual apples for display on breakfast bar.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soil/grease accumulating on exterior of grill, stove top, microwave above prep top cooler. Clean and sanitize.
    Location: Cook line
    Equipment: Flat grill
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soil/grease accumulating on exterior of grill, stove top, microwave above prep top cooler. Clean and sanitize.
    Location: Cook line
    Equipment: Stove
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soil/grease accumulating on exterior of grill, stove top, microwave above prep top cooler. Clean and sanitize.
    Location: Cook line
    Equipment: Microwave oven
  • 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: Clean and sanitize interior of ice machines in main floor kitchen area and 21st floor waitstaff area.
    Location: Kitchen (back)
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Clean and sanitize interior of ice machines in main floor kitchen area and 21st floor waitstaff area.
    Location: Wait staff area
    Equipment: Ice machine
 12/05/2013Recheck
  • 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: Large pan of meat sauce cooling on stove top at 127. Hold hot, or cool for storage.CORRECTED ON SITE. Placed in appropriate shallow pan to cool in walk-in.
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Prep top cooler across from cook line holding sour cream at 47, slaw at 52, ham at 50. Repair or replace unit to hold potentially hazerdous food at 41 or below. RECHECK 11/21: STAFF HAS BEEN KEEPING LID CLOSED ON PREP TOP BUT TEMPS ARE WORSE: SLAW 58, GOAT CHEESE 50, SOUR CREAM 58, 1000 ISLAND DRESSING AT 57. REACH IN COOLER UNDER PREP TOP DID NOT HAVE TEMP PROBLEMS AT PREVIOUS INSPECTION, BUT TODAY HELD BUTTER AT 50, LUNCHMEAT AT 54, BOTTLED DRESSINGS AND SAUCES AT 60.ALL POTENTIALLY HAZARDOUS FOOD IN THIS UNIT WAS THROWN AWAY AT TIME OF INSPECTION. HOTEL MANAGEMENT STATES THAT BIDS ARE BEING GATHERED TO REPLACE THE UNIT. PLEASE USE ICE OR STORE PHF ELSEWHERE UNTIL THIS UNIT IS REPAIRED OR REPLACED.
    Location: Cook line
    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: Prep top cooler across from cook line holding sour cream at 47, slaw at 52, ham at 50. Repair or replace unit to hold potentially hazerdous food at 41 or below. RECHECK 11/21: STAFF HAS BEEN KEEPING LID CLOSED ON PREP TOP BUT TEMPS ARE WORSE: SLAW 58, GOAT CHEESE 50, SOUR CREAM 58, 1000 ISLAND DRESSING AT 57. REACH IN COOLER UNDER PREP TOP DID NOT HAVE TEMP PROBLEMS AT PREVIOUS INSPECTION, BUT TODAY HELD BUTTER AT 50, LUNCHMEAT AT 54, BOTTLED DRESSINGS AND SAUCES AT 60.ALL POTENTIALLY HAZARDOUS FOOD IN THIS UNIT WAS THROWN AWAY AT TIME OF INSPECTION. HOTEL MANAGEMENT STATES THAT BIDS ARE BEING GATHERED TO REPLACE THE UNIT. PLEASE USE ICE OR STORE PHF ELSEWHERE UNTIL THIS UNIT IS REPAIRED OR REPLACED.
    Location: Cook line
    Equipment: Reach in cooler
  • 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 around non-functioning garbage disposal in prep area. Clean accumulated food from disposal and have area professionally treated.2. Gnats around soda gun and ice bin in bar area. Clean soda gun, have area professionally treated.Per chef, Ecolab treats on regular schedule. He will inform them of current gnat issues.
    Location: Prep area
  • 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 around non-functioning garbage disposal in prep area. Clean accumulated food from disposal and have area professionally treated.2. Gnats around soda gun and ice bin in bar area. Clean soda gun, have area professionally treated.Per chef, Ecolab treats on regular schedule. He will inform them of current gnat issues.
    Location: Bar
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Walk-in cooler: no date marks on numerous prepared sauces, opened cheeses, etc. 2. 2 door Raetone cooler: several prepared items not date-marked.3. 3 door True cooler: prepared desserts, etc, not date marked.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Walk-in cooler: no date marks on numerous prepared sauces, opened cheeses, etc. 2. 2 door Raetone cooler: several prepared items not date-marked.3. 3 door True cooler: prepared desserts, etc, not date marked.
    Location: Prep area
    Equipment: Reach in cooler (2 door)
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Walk-in cooler: no date marks on numerous prepared sauces, opened cheeses, etc. 2. 2 door Raetone cooler: several prepared items not date-marked.3. 3 door True cooler: prepared desserts, etc, not date marked.
    Location: Prep area
    Equipment: Reach in cooler (3 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean and sanitize can opener.2. Clean and sanitize all surfaces of deli slicer.3. Clean and sanitize soda gun in bar.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean and sanitize can opener.2. Clean and sanitize all surfaces of deli slicer.3. Clean and sanitize soda gun in bar.
    Location: Prep area
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean and sanitize can opener.2. Clean and sanitize all surfaces of deli slicer.3. Clean and sanitize soda gun in bar.
    Location: Bar
    Equipment: Soda gun & holster
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: Mops stored in water in basement waitstaff area and 21st floor waitstaff area.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: In-use towels kept on counter throughout kitchen and in main floor wait staff area. Provide and use sanitizer buckets for storage of towels.CORRECTED ON SITE.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: In-use towels kept on counter throughout kitchen and in main floor wait staff area. Provide and use sanitizer buckets for storage of towels.CORRECTED ON SITE.
    Location: Wait staff area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Garbage disposal in prep sink area not working; food has accumulated inside. Repair, replace, or remove unit.RECHECK 11/21: INTERIOR OF DISPOSAL CLEAN, STILL IN PLACE. REPAIR, REPLACE, OR REMOVE.COMBINATION PREP TOP/REACH IN COOLER ON COOK LINE IS NOW HOLDING FOOD AT 50-60 F. ALL POTENTIALLY HAZARDOUS FOOD IN THIS UNIT WAS DISCARDED AT TIME OF INSPECTION. FANS IN UNIT ARE WORKING BUT AIR COMING OUT IS WARM. MANAGEMENT STATES THEY ARE GATHERING BIDS TO REPLACE UNIT.
    Location: Prep area
    Equipment: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Garbage disposal in prep sink area not working; food has accumulated inside. Repair, replace, or remove unit.RECHECK 11/21: INTERIOR OF DISPOSAL CLEAN, STILL IN PLACE. REPAIR, REPLACE, OR REMOVE.COMBINATION PREP TOP/REACH IN COOLER ON COOK LINE IS NOW HOLDING FOOD AT 50-60 F. ALL POTENTIALLY HAZARDOUS FOOD IN THIS UNIT WAS DISCARDED AT TIME OF INSPECTION. FANS IN UNIT ARE WORKING BUT AIR COMING OUT IS WARM. MANAGEMENT STATES THEY ARE GATHERING BIDS TO REPLACE UNIT.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Garbage disposal in prep sink area not working; food has accumulated inside. Repair, replace, or remove unit.RECHECK 11/21: INTERIOR OF DISPOSAL CLEAN, STILL IN PLACE. REPAIR, REPLACE, OR REMOVE.COMBINATION PREP TOP/REACH IN COOLER ON COOK LINE IS NOW HOLDING FOOD AT 50-60 F. ALL POTENTIALLY HAZARDOUS FOOD IN THIS UNIT WAS DISCARDED AT TIME OF INSPECTION. FANS IN UNIT ARE WORKING BUT AIR COMING OUT IS WARM. MANAGEMENT STATES THEY ARE GATHERING BIDS TO REPLACE UNIT.
    Location: Cook line
    Equipment: Reach in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Walk-in cooler: dishes of pearl onions and cornichons, deli tray, etc, not covered.2. 3 door reach-in cooler: prepared desserts, butter pats, etc, not covered.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Walk-in cooler: dishes of pearl onions and cornichons, deli tray, etc, not covered.2. 3 door reach-in cooler: prepared desserts, butter pats, etc, not covered.
    Location: Prep area
    Equipment: Reach in cooler (3 door)
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Shrink-wrap individual apples for display on breakfast bar.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soil/grease accumulating on exterior of grill, stove top, microwave above prep top cooler. Clean and sanitize.
    Location: Cook line
    Equipment: Flat grill
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soil/grease accumulating on exterior of grill, stove top, microwave above prep top cooler. Clean and sanitize.
    Location: Cook line
    Equipment: Stove
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soil/grease accumulating on exterior of grill, stove top, microwave above prep top cooler. Clean and sanitize.
    Location: Cook line
    Equipment: Microwave oven
  • 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: Clean and sanitize interior of ice machines in main floor kitchen area and 21st floor waitstaff area.
    Location: Kitchen (back)
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Clean and sanitize interior of ice machines in main floor kitchen area and 21st floor waitstaff area.
    Location: Wait staff area
    Equipment: Ice machine
 11/21/2013Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Large pan of meat sauce cooling on stove top at 127. Hold hot, or cool for storage.CORRECTED ON SITE. Placed in appropriate shallow pan to cool in walk-in.
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Prep top cooler across from cook line holding sour cream at 47, slaw at 52, ham at 50. Repair or replace unit to hold potentially hazerdous food at 41 or below.
    Location: Cook line
    Equipment: Prep Top Cooler
  • 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 around non-functioning garbage disposal in prep area. Clean accumulated food from disposal and have area professionally treated.2. Gnats around soda gun and ice bin in bar area. Clean soda gun, have area professionally treated.Per chef, Ecolab treats on regular schedule. He will inform them of current gnat issues.
    Location: Prep area
  • 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 around non-functioning garbage disposal in prep area. Clean accumulated food from disposal and have area professionally treated.2. Gnats around soda gun and ice bin in bar area. Clean soda gun, have area professionally treated.Per chef, Ecolab treats on regular schedule. He will inform them of current gnat issues.
    Location: Bar
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Walk-in cooler: no date marks on numerous prepared sauces, opened cheeses, etc. 2. 2 door Raetone cooler: several prepared items not date-marked.3. 3 door True cooler: prepared desserts, etc, not date marked.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Walk-in cooler: no date marks on numerous prepared sauces, opened cheeses, etc. 2. 2 door Raetone cooler: several prepared items not date-marked.3. 3 door True cooler: prepared desserts, etc, not date marked.
    Location: Prep area
    Equipment: Reach in cooler (2 door)
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Walk-in cooler: no date marks on numerous prepared sauces, opened cheeses, etc. 2. 2 door Raetone cooler: several prepared items not date-marked.3. 3 door True cooler: prepared desserts, etc, not date marked.
    Location: Prep area
    Equipment: Reach in cooler (3 door)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean and sanitize can opener.2. Clean and sanitize all surfaces of deli slicer.3. Clean and sanitize soda gun in bar.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean and sanitize can opener.2. Clean and sanitize all surfaces of deli slicer.3. Clean and sanitize soda gun in bar.
    Location: Prep area
    Equipment: Slicer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean and sanitize can opener.2. Clean and sanitize all surfaces of deli slicer.3. Clean and sanitize soda gun in bar.
    Location: Bar
    Equipment: Soda gun & holster
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: Mops stored in water in basement waitstaff area and 21st floor waitstaff area.
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: In-use towels kept on counter throughout kitchen and in main floor wait staff area. Provide and use sanitizer buckets for storage of towels.CORRECTED ON SITE.
    Location: Kitchen
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: In-use towels kept on counter throughout kitchen and in main floor wait staff area. Provide and use sanitizer buckets for storage of towels.CORRECTED ON SITE.
    Location: Wait staff area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Garbage disposal in prep sink area not working; food has accumulated inside. Repair, replace, or remove unit.
    Location: Prep area
    Equipment: -
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Walk-in cooler: dishes of pearl onions and cornichons, deli tray, etc, not covered.2. 3 door reach-in cooler: prepared desserts, butter pats, etc, not covered.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Walk-in cooler: dishes of pearl onions and cornichons, deli tray, etc, not covered.2. 3 door reach-in cooler: prepared desserts, butter pats, etc, not covered.
    Location: Prep area
    Equipment: Reach in cooler (3 door)
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Shrink-wrap individual apples for display on breakfast bar.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soil/grease accumulating on exterior of grill, stove top, microwave above prep top cooler. Clean and sanitize.
    Location: Cook line
    Equipment: Flat grill
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soil/grease accumulating on exterior of grill, stove top, microwave above prep top cooler. Clean and sanitize.
    Location: Cook line
    Equipment: Stove
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soil/grease accumulating on exterior of grill, stove top, microwave above prep top cooler. Clean and sanitize.
    Location: Cook line
    Equipment: Microwave oven
  • 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: Clean and sanitize interior of ice machines in main floor kitchen area and 21st floor waitstaff area.
    Location: Kitchen (back)
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Clean and sanitize interior of ice machines in main floor kitchen area and 21st floor waitstaff area.
    Location: Wait staff area
    Equipment: Ice machine
 11/06/2013Routine
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs. ONIONS FOR SALAD. PERSON IN CHARGE WILL RE-USE FOR COOKED DISH.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. WATER FROM CONDENSATION LEAK DRIPPING ONTO FOOD ON CART. PERSON IN CHARGE DISCARDED - VALUE $15.
    Location: Walk-in cooler
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • 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. CLEAN FLOOR BENEATH EQUIPMENT.
    Location: Cook line
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. TOPICANA COOLERS ON COOKS LINE AND BANQUET ROOM REACH IN COOLER.
    Location: Basement
    Equipment: Reach in cooler (2 door)
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. TOPICANA COOLERS ON COOKS LINE AND BANQUET ROOM REACH IN COOLER.
    Location: Cook line
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) WATER DRIPPING ONTO FOOD CONTAINERS IN WALK IN COOLER. PERSON IN CHARGE DISCARDED SEVERAL PREPARED ITEMS. MAINTENANCE HAS BEEN CALLED AND CART MOVED FROM AREA. 2) BANQUET KITCHEN - ICE MACHINE LID IN DISREPAIR. REPAIR.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) WATER DRIPPING ONTO FOOD CONTAINERS IN WALK IN COOLER. PERSON IN CHARGE DISCARDED SEVERAL PREPARED ITEMS. MAINTENANCE HAS BEEN CALLED AND CART MOVED FROM AREA. 2) BANQUET KITCHEN - ICE MACHINE LID IN DISREPAIR. REPAIR.
    Location: Basement
    Equipment: Ice machine
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Cook line
    Equipment: Hand sink
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination. 4/19 Permanent display will be ordered.
    Location: Dining room
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Wait staff area
    Equipment: Ice machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Cook line
    Equipment: Hand sink
 04/19/2013Recheck
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs. ONIONS FOR SALAD. PERSON IN CHARGE WILL RE-USE FOR COOKED DISH.
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. WATER FROM CONDENSATION LEAK DRIPPING ONTO FOOD ON CART. PERSON IN CHARGE DISCARDED - VALUE $15.
    Location: Walk-in cooler
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • 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. CLEAN FLOOR BENEATH EQUIPMENT.
    Location: Cook line
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. TOPICANA COOLERS ON COOKS LINE AND BANQUET ROOM REACH IN COOLER.
    Location: Basement
    Equipment: Reach in cooler (2 door)
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. TOPICANA COOLERS ON COOKS LINE AND BANQUET ROOM REACH IN COOLER.
    Location: Cook line
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) WATER DRIPPING ONTO FOOD CONTAINERS IN WALK IN COOLER. PERSON IN CHARGE DISCARDED SEVERAL PREPARED ITEMS. MAINTENANCE HAS BEEN CALLED AND CART MOVED FROM AREA. 2) BANQUET KITCHEN - ICE MACHINE LID IN DISREPAIR. REPAIR.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) WATER DRIPPING ONTO FOOD CONTAINERS IN WALK IN COOLER. PERSON IN CHARGE DISCARDED SEVERAL PREPARED ITEMS. MAINTENANCE HAS BEEN CALLED AND CART MOVED FROM AREA. 2) BANQUET KITCHEN - ICE MACHINE LID IN DISREPAIR. REPAIR.
    Location: Basement
    Equipment: Ice machine
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Cook line
    Equipment: Hand sink
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Location: Dining room
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Wait staff area
    Equipment: Ice machine
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Cook line
    Equipment: Hand sink
 04/11/2013Routine
  • 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. 2 PANS OF HAM IN WARMING BOX AT IMPROPER TEMPERATURE. PLEASE MONITOR.
    Location: Cook line
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. RIGHT END MAKE TABLE COOLER. FOOD REMOVED.
    Location: Cook line
    Equipment: Make table cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. PROVIDE THERMOMETERS IN KEG COOLER IN BAR WITH MILK AND COOK'S LINE TROPICANA BRAND DESSERT COOLER.
    Location: Bar
    Equipment: Keg cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. PROVIDE THERMOMETERS IN KEG COOLER IN BAR WITH MILK AND COOK'S LINE TROPICANA BRAND DESSERT COOLER.
    Location: Cook line
    Equipment: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) REPLACE GASKETS ON WARMING BOXES AS APPLICABLE. 2) RIGHT END MAKE TABLE COOLER AT IMPROPER TEMPERATURE. REPAIR. DO NOT STORE FOOD IN/ON UNIT. 3) PANTRY AREA RAETONE COOLER HAS SIGNIFICANT WATER IN BOTTOM.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) REPLACE GASKETS ON WARMING BOXES AS APPLICABLE. 2) RIGHT END MAKE TABLE COOLER AT IMPROPER TEMPERATURE. REPAIR. DO NOT STORE FOOD IN/ON UNIT. 3) PANTRY AREA RAETONE COOLER HAS SIGNIFICANT WATER IN BOTTOM.
    Location: Cook line
    Equipment: Make table cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) REPLACE GASKETS ON WARMING BOXES AS APPLICABLE. 2) RIGHT END MAKE TABLE COOLER AT IMPROPER TEMPERATURE. REPAIR. DO NOT STORE FOOD IN/ON UNIT. 3) PANTRY AREA RAETONE COOLER HAS SIGNIFICANT WATER IN BOTTOM.
    Location: Prep area
    Equipment: Raetone cooler
 12/14/2012Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 2 PANS OF HAM IN WARMING BOX AT IMPROPER TEMPERATURE. PLEASE MONITOR.
    Location: Cook line
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. RIGHT END MAKE TABLE COOLER. FOOD REMOVED.
    Location: Cook line
    Equipment: Make table cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. PROVIDE THERMOMETERS IN KEG COOLER IN BAR WITH MILK AND COOK'S LINE TROPICANA BRAND DESSERT COOLER.
    Location: Bar
    Equipment: Keg cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. PROVIDE THERMOMETERS IN KEG COOLER IN BAR WITH MILK AND COOK'S LINE TROPICANA BRAND DESSERT COOLER.
    Location: Cook line
    Equipment: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) REPLACE GASKETS ON WARMING BOXES AS APPLICABLE. 2) RIGHT END MAKE TABLE COOLER AT IMPROPER TEMPERATURE. REPAIR. DO NOT STORE FOOD IN/ON UNIT. 3) PANTRY AREA RAETONE COOLER HAS SIGNIFICANT WATER IN BOTTOM.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) REPLACE GASKETS ON WARMING BOXES AS APPLICABLE. 2) RIGHT END MAKE TABLE COOLER AT IMPROPER TEMPERATURE. REPAIR. DO NOT STORE FOOD IN/ON UNIT. 3) PANTRY AREA RAETONE COOLER HAS SIGNIFICANT WATER IN BOTTOM.
    Location: Cook line
    Equipment: Make table cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) REPLACE GASKETS ON WARMING BOXES AS APPLICABLE. 2) RIGHT END MAKE TABLE COOLER AT IMPROPER TEMPERATURE. REPAIR. DO NOT STORE FOOD IN/ON UNIT. 3) PANTRY AREA RAETONE COOLER HAS SIGNIFICANT WATER IN BOTTOM.
    Location: Prep area
    Equipment: Raetone cooler
 12/07/2012Routine
  • 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. REACH IN COOLER ACROSS FROM FRYERS. DO NOT STORE FOOD INSIDE IF UNABLE TO MAINTAIN TEMPERATURE. 9/7 FOOD STORED INSIDE AND ON TOP. PERSON IN CHARGE DISCARDED PACKAGE OF COOKED MEAT LAYING IN WATER AT BOTTOM OF COOLER. ACCORDING TO PERSON IN CHARGE, FOOD WAS STOCKED IN COOLER THIS MORNING.
    Location: Cook line
    Equipment: Reach in cooler (4 door)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. VICTORY COOLER - RAW MEAT ABOVE COOKED SHRIMP. STORE BELOW.
    Location: Cook line
    Equipment: Reach in cooler (4 door)
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination. 3-BAY SINK MUST BE CLEANED BEFORE THAWING FOOD EX. CHICKEN.
    Location: Kitchen
    Equipment: 3-bay
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Buffet
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) FLOOR OF WALK IN COOLER (PRODUCTION) IS IN DISREPAIR AS WELL AS THE CEILING (RUSTED AT SEAMS AND LEAKING WATER) DO NOT STORE FOOD CARTS IN MIDDLE AREA. 2) PRODUCE WALK IN COOLER THRESHOLD IN DISREPAIR. REPAIR AND CLEAN AREA AROUND DOOR. 3) REPAIR REACH IN 4 DOOR COOLER ACROSS FROM FRYERS TO HOLD FOOD AT 41 DEGREES AND BELOW AT ALL TIMES (WATER HAS ALSO COLLECTED IN THE BOTTOM). 8/30 ICE IN UNITS IS ONLY A TEMPORARY MEASURE AND MAY ONLY BE USED UNTIL SCHEDULED REPAIR OR REPLACEMENT OCCURS. 9/6 COOLER NOT REPAIRED - REPAIR OR REPLACE THE COOLER.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) FLOOR OF WALK IN COOLER (PRODUCTION) IS IN DISREPAIR AS WELL AS THE CEILING (RUSTED AT SEAMS AND LEAKING WATER) DO NOT STORE FOOD CARTS IN MIDDLE AREA. 2) PRODUCE WALK IN COOLER THRESHOLD IN DISREPAIR. REPAIR AND CLEAN AREA AROUND DOOR. 3) REPAIR REACH IN 4 DOOR COOLER ACROSS FROM FRYERS TO HOLD FOOD AT 41 DEGREES AND BELOW AT ALL TIMES (WATER HAS ALSO COLLECTED IN THE BOTTOM). 8/30 ICE IN UNITS IS ONLY A TEMPORARY MEASURE AND MAY ONLY BE USED UNTIL SCHEDULED REPAIR OR REPLACEMENT OCCURS. 9/6 COOLER NOT REPAIRED - REPAIR OR REPLACE THE COOLER.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) FLOOR OF WALK IN COOLER (PRODUCTION) IS IN DISREPAIR AS WELL AS THE CEILING (RUSTED AT SEAMS AND LEAKING WATER) DO NOT STORE FOOD CARTS IN MIDDLE AREA. 2) PRODUCE WALK IN COOLER THRESHOLD IN DISREPAIR. REPAIR AND CLEAN AREA AROUND DOOR. 3) REPAIR REACH IN 4 DOOR COOLER ACROSS FROM FRYERS TO HOLD FOOD AT 41 DEGREES AND BELOW AT ALL TIMES (WATER HAS ALSO COLLECTED IN THE BOTTOM). 8/30 ICE IN UNITS IS ONLY A TEMPORARY MEASURE AND MAY ONLY BE USED UNTIL SCHEDULED REPAIR OR REPLACEMENT OCCURS. 9/6 COOLER NOT REPAIRED - REPAIR OR REPLACE THE COOLER.
    Location: Cook line
    Equipment: Reach in cooler (4 door)
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. HAND SINKS.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. GASKETS.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions. HAND SINK ACROSS FROM ICE CREAM FREEZER.
    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. WATER ON FLOOR BEHIND/BESIDE ICE MACHINE. ASSESS FOR LEAKS.
    Location: Wait staff area
    Equipment: Ice machine
 09/14/2012Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. REACH IN COOLER ACROSS FROM FRYERS. DO NOT STORE FOOD INSIDE IF UNABLE TO MAINTAIN TEMPERATURE. 9/7 FOOD STORED INSIDE AND ON TOP. PERSON IN CHARGE DISCARDED PACKAGE OF COOKED MEAT LAYING IN WATER AT BOTTOM OF COOLER. ACCORDING TO PERSON IN CHARGE, FOOD WAS STOCKED IN COOLER THIS MORNING.
    Location: Cook line
    Equipment: Reach in cooler (4 door)
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. VICTORY COOLER - RAW MEAT ABOVE COOKED SHRIMP. STORE BELOW.
    Location: Cook line
    Equipment: Reach in cooler (4 door)
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination. 3-BAY SINK MUST BE CLEANED BEFORE THAWING FOOD EX. CHICKEN.
    Location: Kitchen
    Equipment: 3-bay
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Buffet
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) FLOOR OF WALK IN COOLER (PRODUCTION) IS IN DISREPAIR AS WELL AS THE CEILING (RUSTED AT SEAMS AND LEAKING WATER) DO NOT STORE FOOD CARTS IN MIDDLE AREA. 2) PRODUCE WALK IN COOLER THRESHOLD IN DISREPAIR. REPAIR AND CLEAN AREA AROUND DOOR. 3) REPAIR REACH IN 4 DOOR COOLER ACROSS FROM FRYERS TO HOLD FOOD AT 41 DEGREES AND BELOW AT ALL TIMES (WATER HAS ALSO COLLECTED IN THE BOTTOM). 8/30 ICE IN UNITS IS ONLY A TEMPORARY MEASURE AND MAY ONLY BE USED UNTIL SCHEDULED REPAIR OR REPLACEMENT OCCURS. 9/6 COOLER NOT REPAIRED - REPAIR OR REPLACE THE COOLER.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) FLOOR OF WALK IN COOLER (PRODUCTION) IS IN DISREPAIR AS WELL AS THE CEILING (RUSTED AT SEAMS AND LEAKING WATER) DO NOT STORE FOOD CARTS IN MIDDLE AREA. 2) PRODUCE WALK IN COOLER THRESHOLD IN DISREPAIR. REPAIR AND CLEAN AREA AROUND DOOR. 3) REPAIR REACH IN 4 DOOR COOLER ACROSS FROM FRYERS TO HOLD FOOD AT 41 DEGREES AND BELOW AT ALL TIMES (WATER HAS ALSO COLLECTED IN THE BOTTOM). 8/30 ICE IN UNITS IS ONLY A TEMPORARY MEASURE AND MAY ONLY BE USED UNTIL SCHEDULED REPAIR OR REPLACEMENT OCCURS. 9/6 COOLER NOT REPAIRED - REPAIR OR REPLACE THE COOLER.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) FLOOR OF WALK IN COOLER (PRODUCTION) IS IN DISREPAIR AS WELL AS THE CEILING (RUSTED AT SEAMS AND LEAKING WATER) DO NOT STORE FOOD CARTS IN MIDDLE AREA. 2) PRODUCE WALK IN COOLER THRESHOLD IN DISREPAIR. REPAIR AND CLEAN AREA AROUND DOOR. 3) REPAIR REACH IN 4 DOOR COOLER ACROSS FROM FRYERS TO HOLD FOOD AT 41 DEGREES AND BELOW AT ALL TIMES (WATER HAS ALSO COLLECTED IN THE BOTTOM). 8/30 ICE IN UNITS IS ONLY A TEMPORARY MEASURE AND MAY ONLY BE USED UNTIL SCHEDULED REPAIR OR REPLACEMENT OCCURS. 9/6 COOLER NOT REPAIRED - REPAIR OR REPLACE THE COOLER.
    Location: Cook line
    Equipment: Reach in cooler (4 door)
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. HAND SINKS.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. GASKETS.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions. HAND SINK ACROSS FROM ICE CREAM FREEZER.
    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. WATER ON FLOOR BEHIND/BESIDE ICE MACHINE. ASSESS FOR LEAKS.
    Location: Wait staff area
    Equipment: Ice machine
 09/07/2012Recheck
  • 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. REACH IN COOLER ACROSS FROM FRYERS. DO NOT STORE FOOD INSIDE IF UNABLE TO MAINTAIN TEMPERATURE.
    Location: Cook line
    Equipment: Reach in cooler (4 door)
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. VICTORY COOLER - RAW MEAT ABOVE COOKED FOOD. STORE BELOW.
    Location: Cook line
    Equipment: Reach in cooler (4 door)
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination. 3-BAY SINK MUST BE CLEANED BEFORE THAWING FOOD EX. CHICKEN.
    Location: Kitchen
    Equipment: 3-bay
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Buffet
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) FLOOR OF WALK IN COOLER (PRODUCTION) IS IN DISREPAIR AS WELL AS THE CEILING (RUSTED AT SEAMS AND LEAKING WATER) DO NOT STORE FOOD CARTS IN MIDDLE AREA. 2) PRODUCE WALK IN COOLER THRESHOLD IN DISREPAIR. REPAIR AND CLEAN AREA AROUND DOOR. 3) REPAIR REACH IN 4 DOOR COOLER ACROSS FROM FRYERS TO HOLD FOOD AT 41 DEGREES AND BELOW AT ALL TIMES (WATER HAS ALSO COLLECTED IN THE BOTTOM). 8/30 ICE IN UNITS IS ONLY A TEMPORARY MEASURE AND MAY ONLY BE USED UNTIL SCHEDULED REPAIR OR REPLACEMENT OCCURS.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) FLOOR OF WALK IN COOLER (PRODUCTION) IS IN DISREPAIR AS WELL AS THE CEILING (RUSTED AT SEAMS AND LEAKING WATER) DO NOT STORE FOOD CARTS IN MIDDLE AREA. 2) PRODUCE WALK IN COOLER THRESHOLD IN DISREPAIR. REPAIR AND CLEAN AREA AROUND DOOR. 3) REPAIR REACH IN 4 DOOR COOLER ACROSS FROM FRYERS TO HOLD FOOD AT 41 DEGREES AND BELOW AT ALL TIMES (WATER HAS ALSO COLLECTED IN THE BOTTOM). 8/30 ICE IN UNITS IS ONLY A TEMPORARY MEASURE AND MAY ONLY BE USED UNTIL SCHEDULED REPAIR OR REPLACEMENT OCCURS.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) FLOOR OF WALK IN COOLER (PRODUCTION) IS IN DISREPAIR AS WELL AS THE CEILING (RUSTED AT SEAMS AND LEAKING WATER) DO NOT STORE FOOD CARTS IN MIDDLE AREA. 2) PRODUCE WALK IN COOLER THRESHOLD IN DISREPAIR. REPAIR AND CLEAN AREA AROUND DOOR. 3) REPAIR REACH IN 4 DOOR COOLER ACROSS FROM FRYERS TO HOLD FOOD AT 41 DEGREES AND BELOW AT ALL TIMES (WATER HAS ALSO COLLECTED IN THE BOTTOM). 8/30 ICE IN UNITS IS ONLY A TEMPORARY MEASURE AND MAY ONLY BE USED UNTIL SCHEDULED REPAIR OR REPLACEMENT OCCURS.
    Location: Cook line
    Equipment: Reach in cooler (4 door)
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. HAND SINKS.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. GASKETS.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions. HAND SINK ACROSS FROM ICE CREAM FREEZER.
    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. WATER ON FLOOR BEHIND/BESIDE ICE MACHINE. ASSESS FOR LEAKS.
    Location: Wait staff area
    Equipment: Ice machine
 08/30/2012Recheck
  • 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. REACH IN COOLER ACROSS FROM FRYERS. DO NOT STORE FOOD INSIDE IF UNABLE TO MAINTAIN TEMPERATURE.
    Location: Cook line
    Equipment: Reach in cooler (4 door)
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. VICTORY COOLER - RAW MEAT ABOVE COOKED FOOD. STORE BELOW.
    Location: Cook line
    Equipment: Reach in cooler (4 door)
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination. 3-BAY SINK MUST BE CLEANED BEFORE THAWING FOOD EX. CHICKEN.
    Location: Kitchen
    Equipment: 3-bay
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Buffet
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) FLOOR OF WALK IN COOLER (PRODUCTION) IS IN DISREPAIR AS WELL AS THE CEILING (RUSTED AT SEAMS AND LEAKING WATER) DO NOT STORE FOOD CARTS IN MIDDLE AREA. 2) PRODUCE WALK IN COOLER THRESHOLD IN DISREPAIR. REPAIR AND CLEAN AREA AROUND DOOR. 3) REPAIR REACH IN 4 DOOR COOLER ACROSS FROM FRYERS TO HOLD FOOD AT 41 DEGREES AND BELOW AT ALL TIMES (WATER HAS ALSO COLLECTED IN THE BOTTOM).
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) FLOOR OF WALK IN COOLER (PRODUCTION) IS IN DISREPAIR AS WELL AS THE CEILING (RUSTED AT SEAMS AND LEAKING WATER) DO NOT STORE FOOD CARTS IN MIDDLE AREA. 2) PRODUCE WALK IN COOLER THRESHOLD IN DISREPAIR. REPAIR AND CLEAN AREA AROUND DOOR. 3) REPAIR REACH IN 4 DOOR COOLER ACROSS FROM FRYERS TO HOLD FOOD AT 41 DEGREES AND BELOW AT ALL TIMES (WATER HAS ALSO COLLECTED IN THE BOTTOM).
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) FLOOR OF WALK IN COOLER (PRODUCTION) IS IN DISREPAIR AS WELL AS THE CEILING (RUSTED AT SEAMS AND LEAKING WATER) DO NOT STORE FOOD CARTS IN MIDDLE AREA. 2) PRODUCE WALK IN COOLER THRESHOLD IN DISREPAIR. REPAIR AND CLEAN AREA AROUND DOOR. 3) REPAIR REACH IN 4 DOOR COOLER ACROSS FROM FRYERS TO HOLD FOOD AT 41 DEGREES AND BELOW AT ALL TIMES (WATER HAS ALSO COLLECTED IN THE BOTTOM).
    Location: Cook line
    Equipment: Reach in cooler (4 door)
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. HAND SINKS.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. GASKETS.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions. HAND SINK ACROSS FROM ICE CREAM FREEZER.
    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. WATER ON FLOOR BEHIND/BESIDE ICE MACHINE. ASSESS FOR LEAKS.
    Location: Wait staff area
    Equipment: Ice machine
 08/23/2012Routine
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing. (White ice bucket setting on hand sink)
    Location: Wait staff area
    Equipment: Hand sink
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Location: Dish machine area
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair. (Replace damaged ceiling tiles and repair wall surface)
    Comments: A few damaged ceiling tiles near walk in units in back dry storage room area; and holes in wall behind storage shelving in dish machine area of kitchen.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair. (Replace damaged ceiling tiles and repair wall surface)
    Comments: A few damaged ceiling tiles near walk in units in back dry storage room area; and holes in wall behind storage shelving in dish machine area of kitchen.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, floors, soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor area under, behind equipment under hood in kitchen.
    Location: Cook line
  • Nonfood contact surface design
    Nonfood contact surfaces not designed to be easily cleanable. (Some surface rust on some metal wire rack shelving in the walk in coolers)
    Correction: Non food-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Location: Dry storage
    Equipment: Walk in cooler
  • Nonfood contact surface design
    Nonfood contact surfaces not designed to be easily cleanable. (Some surface rust on some metal wire rack shelving in the walk in coolers)
    Correction: Non food-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Location: Three bay area
    Equipment: Rolling cart
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Location: Cook line
    Equipment: Can opener
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Location: Prep area
    Equipment: Knife/utensil rack
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink. (Salad prep area in kitchen)
    Location: Prep area
    Equipment: Hand sink
 04/27/2012Recheck
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing. (White ice bucket setting on hand sink)
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Corrected during inspection
    Location: Wait staff area
    Equipment: Hand sink
  • Mops and brooms (corrected on site)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as mops,, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items. Store up off the floor.
    Comments: Soiled mop heads on on floor in dishmachine area of kitchen; Mop on floor in side storage room area near wait station area.
    Location: Dish machine area
  • Mops and brooms (corrected on site)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as mops,, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items. Store up off the floor.
    Comments: Soiled mop heads on on floor in dishmachine area of kitchen; Mop on floor in side storage room area near wait station area.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair. (Replace damaged ceiling tiles and repair wall surface)
    Comments: A few damaged ceiling tiles near walk in units in back dry storage room area; and holes in wall behind storage shelving in dish machine area of kitchen.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair. (Replace damaged ceiling tiles and repair wall surface)
    Comments: A few damaged ceiling tiles near walk in units in back dry storage room area; and holes in wall behind storage shelving in dish machine area of kitchen.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, floors, soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor area under, behind equipment under hood in kitchen.
    Location: Cook line
  • Nonfood contact surface design
    Nonfood contact surfaces not designed to be easily cleanable. (Some surface rust on some metal wire rack shelving in the walk in coolers)
    Correction: Non food-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Location: Dry storage
    Equipment: Walk in cooler
  • Nonfood contact surface design
    Nonfood contact surfaces not designed to be easily cleanable. (Some surface rust on some metal wire rack shelving in the walk in coolers)
    Correction: Non food-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean metal rolling cart located near 3 bay sink in kitchen; Clean can opener as needed;. A few soiled knives on wall knife rack in prep area of kitchen;
    Location: Three bay area
    Equipment: Rolling cart
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean metal rolling cart located near 3 bay sink in kitchen; Clean can opener as needed;. A few soiled knives on wall knife rack in prep area of kitchen;
    Location: Cook line
    Equipment: Can opener
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean metal rolling cart located near 3 bay sink in kitchen; Clean can opener as needed;. A few soiled knives on wall knife rack in prep area of kitchen;
    Location: Prep area
    Equipment: Knife/utensil rack
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink. (Salad prep area in kitchen)
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Prep area
    Equipment: Hand sink
 04/13/2012Routine
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cream cheese and cooked sausage at 46 deg F and 47 deg F. Disposed of voluntarily. CORRECTED
    Location: Kitchen
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Drink in kitchen: open drink in kitchen 3 bay and prep area. Please provide lids and straws for employee drinks. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean splash guard.
    Location: Kitchen
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Utensils (knives) in soiled water container. Do not store utensils in stagnant water. CORRECTED DURING INSPECTION.
    Location: Kitchen
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Store wiping towels in sanitizer when not using. CORRECTED DURING INSPECTION.
    Location: Kitchen
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Thawing a few food items at room temperature . Discontinue. Thaw under refrigeration. CORRECTED DURING INSPECTION.
    Location: Kitchen
 01/30/2012Super Bowl Routine
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22. (Current certification has expired)
    Correction: Food handler certification information provided to health department at this time.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Floor surface of the walk in cooler in kitchen. (work order submitted for repair)
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Floor surface of the walk in cooler in kitchen. (work order submitted for repair)
    Location: Dry storage
    Equipment: Metal shelving
 01/23/2012Recheck
  • No certified food handler
    No certified food handler per 410 IAC 7-22. (Current certification has expired)
    Correction: Provide updated certification information.
    Comments: Chef/Manager has obtained food handler certification and is waiting to obtain his certificate.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Floor surface of the walk in cooler in kitchen. (work order submitted for repair)
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Floor surface of the walk in cooler in kitchen. (work order submitted for repair)
    Location: Dry storage
    Equipment: Metal shelving
 12/23/2011Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Comments: Add ice around containers of eggs and cut veggies on prep line of kitchen to maintain foods at safe temperatures.... Corrected during inspection
    Location: Prep area
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Location: Prep area
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Location: Kitchen
    Equipment: Walk in cooler
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, floors, soiled.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, floors, soiled.
    Location: Cook line
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Location: Prep area
    Equipment: Prep sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Location: Kitchen
    Equipment: Prep table
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Location: Prep area
    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. Plumbing repair to the spray arm unit of 3 bay sink so that it does not set down in the sink basin.
    Location: Kitchen
    Equipment: 3-bay
 12/23/2011Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Add ice around containers of eggs and cut veggies on prep line of kitchen to maintain foods at safe temperatures.... Corrected during inspection
    Location: Prep area
  • Improper hand washing (corrected on site)
    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: Maintain a supply of hand towels at hand sinks for proper hand washing as required. Corrected during inspection.
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected on site)
    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: Maintain a supply of hand towels at hand sinks for proper hand washing as required. Corrected during inspection.
    Location: Prep area
    Equipment: Hand sink
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Date mark food or containers of food as needed.
    Location: Kitchen
    Equipment: Walk in cooler
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: On wire rack shelving.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, floors, soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor in the dry storage room walk in cooler and under/behind cooking equipment under hood in kitchen.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, floors, soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor in the dry storage room walk in cooler and under/behind cooking equipment under hood in kitchen.
    Location: Cook line
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Meat items being thawed under hot water at prep sink.... Corrected during inspection
    Location: Prep area
    Equipment: Prep sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean storage table located by 3 bay sink and cook line of kitchen.
    Location: Kitchen
    Equipment: Prep table
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Prep area
    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. Plumbing repair to the spray arm unit of 3 bay sink so that it does not set down in the sink basin.
    Location: Kitchen
    Equipment: 3-bay
 12/19/2011Routine
  • No certified food handler
    No certified food handler per 410 IAC 7-22. (Current certification has expired)
    Correction: Provide updated certification information.
    Comments: Manager/Chef and Food and Beverage Director not available at this time to obtain food handler certification information.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Floor surface of the walk in cooler in kitchen. (work order submitted for repair)
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Floor surface of the walk in cooler in kitchen. (work order submitted for repair)
    Location: Dry storage
    Equipment: Metal shelving
 12/19/2011Recheck

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