China Wok, 9546 ALLISONVILLE RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: China Wok
Type: Restaurant
Address: 9546 ALLISONVILLE RD, Indianapolis, IN 46250
County: Marion
License #: 202489
Smoking: Smoke Free
Total inspections: 32
Last inspection: 11/13/2014
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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: 1. VEGETABLE SAMOSAS ON BUFFET MEASURED 125 DEGREES F.2. VEGETABLE PAKORA ON BUFFET LINE MEASURED 130 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
    Location: Buffet
  • Sanitizer criteria (corrected)
    Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: 1. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM. USE TEST STRIPS TO MONITOR. CHANGE SANITIZER AT LEAST EVERY 4 HOURS.
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1. CHLORINE SANITIZER AT DISHMACHINE MEASURED 0 PPM. DOES NOT APPEAR THAT THE SANITIZER IS DISPENSING PROPERLY.ENSURE CHLORINE SANITIZER AT DISHMACHINE MEASURES 50-100 PPM.CORRECTED - REPAIR TECH FIXED DISHMACHINE. MEAUSURED PROPER CONCENTRATION AT END OF INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • 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. SEVERAL COOKED FOOD ITEMS IN WALK IN COOLER NOT LABELED WITH A DISCARD DATE. ***REPEAT VIOLATION***ALL COOKED FOODS BEING HELD LONGER THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE OF NO LONGER THAN 7 DAYS.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. PREP SINK DOES NOT PROVIDE COLD RUNNING WATER. ONLY HOT WATER IS AVAILABLE.REPAIR SO PREP SINK CAN PROVIDE HOT AND COLD RUNNING WATER.
    Location: Kitchen
    Equipment: Prep sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. MEAT STORED IN TRASH BAG IN UPRIGHT FREEZER.USE ONLY APPROVED FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE. TRASH BAGS ARE NOT APPROVED.
    Location: Kitchen
    Equipment: Upright freezer
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. BOWL AND CAN BEING USED AS SCOOP FOR UNCOOKED RICE IN BULK STORAGE BIN.PROVIDE SCOOP WITH HANDLES.
  • Preset tableware (corrected)
    Preset tableware is unprotected.
    Correction: Protect preset tableware from contamination by wrapping, covering, or inverting.
    Comments: 1. EATING UTENSILS ON DINING ROOM TABLES ARE NOT PRESENTED PROPERLY TO PREVENT CONTAMINATION OF THE FOOD CONTACT PORTION.EATING UTENSILS MUST BE WRAPPED, COVERED, OR PRESENTED IN A PROTECTED MANNER TO PREVENT CONTAMINATION.
  • 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: 1. MOP DRYING OUTSIDE OF ESTABLISHMENT WITH MOP HEAD ON GROUND.DO NOT DRY MOPS OUTSIDE. HANG ON MOP RACK OR STORE IN A POSITION THAT FACILITATES DRYING.
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. DOOR IN BACK OF KITCHEN LEFT OPEN. ***REPEAT VIOLATION***KEEP OUTER OPENINGS CLOSED UNLESS A SCREEN IS PROVIDED TO PROTECT AGAINST PEST ENTRY.CORRECTED.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. WALL AND WINDOW IN DINING ROOM STILL IN NEED OF REPAIR AFTER CAR CRASHED INTO FRONT OF THE ESTABLISHMENT. AREA IS CURRENTLY BOARDED UP.REPAIR ACCORDINGLY.NOTE: ESTABLISHMENT IS STILL WAITING ON APPROVAL OF THE REPAIR WORK BY THE LANDLORD.NOVEMBER 13: WINDOW HAS BEEN INSTALLED. FINAL TOUCHES TO THE REPAIR WORK WILL BE DONE ON TUESDAY, NOVEMBER 18TH.
    Location: Dining room
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. SEVERAL SOILED WIPING CLOTHS STORED ON PREP SURFACES THROUGHOUT KITCHEN.STORE IN SANITIZER BUCKET WHEN NOT IN USE.
    Location: Kitchen
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. PLASTIC WRAP LINING THE TOP OF THE MICROWAVE.2. FOIL LINING THE WALL NEXT TO COOK LINE.REMOVE. THESE AREAS MUST REMAIN SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
    Equipment: Microwave oven
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. PLASTIC WRAP LINING THE TOP OF THE MICROWAVE.2. FOIL LINING THE WALL NEXT TO COOK LINE.REMOVE. THESE AREAS MUST REMAIN SMOOTH AND EASILY CLEANABLE.
    Location: Cook line
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. CAULKING AT DISHMACHINE HAS SOIL AND MOLD BUILD UP. ***REPEAT VIOLATION***REMOVE CAULKING AND RESEAL/CAULK DISHMACHINE TO THE WALL. ENSURE CAULKING IS SMOOTH AND EASILY CLEANABLE.2. HAND SINK IN MENS RESTROOM IS COMING OFF THE WALL.RESEAL/CAULK HAND SINK TO THE WALL.
    Location: Kitchen
    Equipment: Dishmachine
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. CAULKING AT DISHMACHINE HAS SOIL AND MOLD BUILD UP. ***REPEAT VIOLATION***REMOVE CAULKING AND RESEAL/CAULK DISHMACHINE TO THE WALL. ENSURE CAULKING IS SMOOTH AND EASILY CLEANABLE.2. HAND SINK IN MENS RESTROOM IS COMING OFF THE WALL.RESEAL/CAULK HAND SINK TO THE WALL.
    Location: Mens restroom
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. MULTIPLE FOOD CONTAINERS STORED WITHOUT LIDS OR COVERING IN REACH IN COOLER AND WALK IN COOLER. ***REPEAT VIOLATION***PROVIDE LIDS OR COVERING (EX. PLASTIC WRAP) FOR ALL FOODS UNLESS ACTIVELY COOLING. THIS HELPS TO PREVENT AGAINST CONTAMINATION.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. MULTIPLE FOOD CONTAINERS STORED WITHOUT LIDS OR COVERING IN REACH IN COOLER AND WALK IN COOLER. ***REPEAT VIOLATION***PROVIDE LIDS OR COVERING (EX. PLASTIC WRAP) FOR ALL FOODS UNLESS ACTIVELY COOLING. THIS HELPS TO PREVENT AGAINST CONTAMINATION.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED.CLEAN AND SANITIZE.2. CRATE USED TO STORE CLEAN PANS IN KITCHEN IS HEAVILY SOILED. DISCONTINUE USE. PROVIDE AN APPROVED CONTAINER.
    Location: Kitchen
    Equipment: Microwave oven
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED.CLEAN AND SANITIZE.2. CRATE USED TO STORE CLEAN PANS IN KITCHEN IS HEAVILY SOILED. DISCONTINUE USE. PROVIDE AN APPROVED CONTAINER.
    Location: Kitchen
    Equipment: Deep fryer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED.CLEAN AND SANITIZE.2. CRATE USED TO STORE CLEAN PANS IN KITCHEN IS HEAVILY SOILED. DISCONTINUE USE. PROVIDE AN APPROVED CONTAINER.
    Location: Kitchen
    Equipment: Bulk food containers
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED.CLEAN AND SANITIZE.2. CRATE USED TO STORE CLEAN PANS IN KITCHEN IS HEAVILY SOILED. DISCONTINUE USE. PROVIDE AN APPROVED CONTAINER.
    Location: Kitchen
    Equipment: -
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN KITCHEN.PROVIDE.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. PLUMBING FOR THE TOILET IN THE WOMEN'S RESTROOM IS LEAKING INTO A CONTAINER AND ONTO FLOOR.REPAIR ACCORDINGLY TO PREVENT LEAKING.
    Location: Womens restroom
 11/13/2014Recheck
  • 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: 1. VEGETABLE SAMOSAS ON BUFFET MEASURED 125 DEGREES F.2. VEGETABLE PAKORA ON BUFFET LINE MEASURED 130 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
    Location: Buffet
  • Sanitizer criteria
    Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: 1. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM. USE TEST STRIPS TO MONITOR. CHANGE SANITIZER AT LEAST EVERY 4 HOURS.
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1. CHLORINE SANITIZER AT DISHMACHINE MEASURED 0 PPM. DOES NOT APPEAR THAT THE SANITIZER IS DISPENSING PROPERLY.ENSURE CHLORINE SANITIZER AT DISHMACHINE MEASURES 50-100 PPM.CORRECTED - REPAIR TECH FIXED DISHMACHINE. MEAUSURED PROPER CONCENTRATION AT END OF INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • 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. SEVERAL COOKED FOOD ITEMS IN WALK IN COOLER NOT LABELED WITH A DISCARD DATE. ***REPEAT VIOLATION***ALL COOKED FOODS BEING HELD LONGER THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE OF NO LONGER THAN 7 DAYS.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. PREP SINK DOES NOT PROVIDE COLD RUNNING WATER. ONLY HOT WATER IS AVAILABLE.REPAIR SO PREP SINK CAN PROVIDE HOT AND COLD RUNNING WATER.
    Location: Kitchen
    Equipment: Prep sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. MEAT STORED IN TRASH BAG IN UPRIGHT FREEZER.USE ONLY APPROVED FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE. TRASH BAGS ARE NOT APPROVED.
    Location: Kitchen
    Equipment: Upright freezer
  • Minimize contact (Non-Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. BOWL AND CAN BEING USED AS SCOOP FOR UNCOOKED RICE IN BULK STORAGE BIN.PROVIDE SCOOP WITH HANDLES.
  • Preset tableware
    Preset tableware is unprotected.
    Correction: Protect preset tableware from contamination by wrapping, covering, or inverting.
    Comments: 1. EATING UTENSILS ON DINING ROOM TABLES ARE NOT PRESENTED PROPERLY TO PREVENT CONTAMINATION OF THE FOOD CONTACT PORTION.EATING UTENSILS MUST BE WRAPPED, COVERED, OR PRESENTED IN A PROTECTED MANNER TO PREVENT CONTAMINATION.
  • 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: 1. MOP DRYING OUTSIDE OF ESTABLISHMENT WITH MOP HEAD ON GROUND.DO NOT DRY MOPS OUTSIDE. HANG ON MOP RACK OR STORE IN A POSITION THAT FACILITATES DRYING.
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. DOOR IN BACK OF KITCHEN LEFT OPEN. ***REPEAT VIOLATION***KEEP OUTER OPENINGS CLOSED UNLESS A SCREEN IS PROVIDED TO PROTECT AGAINST PEST ENTRY.CORRECTED.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. WALL AND WINDOW IN DINING ROOM STILL IN NEED OF REPAIR AFTER CAR CRASHED INTO FRONT OF THE ESTABLISHMENT. AREA IS CURRENTLY BOARDED UP.REPAIR ACCORDINGLY.NOTE: ESTABLISHMENT IS STILL WAITING ON APPROVAL OF THE REPAIR WORK BY THE LANDLORD.
    Location: Dining room
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. SEVERAL SOILED WIPING CLOTHS STORED ON PREP SURFACES THROUGHOUT KITCHEN.STORE IN SANITIZER BUCKET WHEN NOT IN USE.
    Location: Kitchen
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. PLASTIC WRAP LINING THE TOP OF THE MICROWAVE.2. FOIL LINING THE WALL NEXT TO COOK LINE.REMOVE. THESE AREAS MUST REMAIN SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
    Equipment: Microwave oven
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. PLASTIC WRAP LINING THE TOP OF THE MICROWAVE.2. FOIL LINING THE WALL NEXT TO COOK LINE.REMOVE. THESE AREAS MUST REMAIN SMOOTH AND EASILY CLEANABLE.
    Location: Cook line
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. CAULKING AT DISHMACHINE HAS SOIL AND MOLD BUILD UP. ***REPEAT VIOLATION***REMOVE CAULKING AND RESEAL/CAULK DISHMACHINE TO THE WALL. ENSURE CAULKING IS SMOOTH AND EASILY CLEANABLE.2. HAND SINK IN MENS RESTROOM IS COMING OFF THE WALL.RESEAL/CAULK HAND SINK TO THE WALL.
    Location: Kitchen
    Equipment: Dishmachine
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. CAULKING AT DISHMACHINE HAS SOIL AND MOLD BUILD UP. ***REPEAT VIOLATION***REMOVE CAULKING AND RESEAL/CAULK DISHMACHINE TO THE WALL. ENSURE CAULKING IS SMOOTH AND EASILY CLEANABLE.2. HAND SINK IN MENS RESTROOM IS COMING OFF THE WALL.RESEAL/CAULK HAND SINK TO THE WALL.
    Location: Mens restroom
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. MULTIPLE FOOD CONTAINERS STORED WITHOUT LIDS OR COVERING IN REACH IN COOLER AND WALK IN COOLER. ***REPEAT VIOLATION***PROVIDE LIDS OR COVERING (EX. PLASTIC WRAP) FOR ALL FOODS UNLESS ACTIVELY COOLING. THIS HELPS TO PREVENT AGAINST CONTAMINATION.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. MULTIPLE FOOD CONTAINERS STORED WITHOUT LIDS OR COVERING IN REACH IN COOLER AND WALK IN COOLER. ***REPEAT VIOLATION***PROVIDE LIDS OR COVERING (EX. PLASTIC WRAP) FOR ALL FOODS UNLESS ACTIVELY COOLING. THIS HELPS TO PREVENT AGAINST CONTAMINATION.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED.CLEAN AND SANITIZE.2. CRATE USED TO STORE CLEAN PANS IN KITCHEN IS HEAVILY SOILED. DISCONTINUE USE. PROVIDE AN APPROVED CONTAINER.
    Location: Kitchen
    Equipment: Microwave oven
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED.CLEAN AND SANITIZE.2. CRATE USED TO STORE CLEAN PANS IN KITCHEN IS HEAVILY SOILED. DISCONTINUE USE. PROVIDE AN APPROVED CONTAINER.
    Location: Kitchen
    Equipment: Deep fryer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED.CLEAN AND SANITIZE.2. CRATE USED TO STORE CLEAN PANS IN KITCHEN IS HEAVILY SOILED. DISCONTINUE USE. PROVIDE AN APPROVED CONTAINER.
    Location: Kitchen
    Equipment: Bulk food containers
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED.CLEAN AND SANITIZE.2. CRATE USED TO STORE CLEAN PANS IN KITCHEN IS HEAVILY SOILED. DISCONTINUE USE. PROVIDE AN APPROVED CONTAINER.
    Location: Kitchen
    Equipment: -
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN KITCHEN.PROVIDE.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. PLUMBING FOR THE TOILET IN THE WOMEN'S RESTROOM IS LEAKING INTO A CONTAINER AND ONTO FLOOR.REPAIR ACCORDINGLY TO PREVENT LEAKING.
    Location: Womens restroom
 11/12/2014Recheck
  • 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: 1. VEGETABLE SAMOSAS ON BUFFET MEASURED 125 DEGREES F.2. VEGETABLE PAKORA ON BUFFET LINE MEASURED 130 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
    Location: Buffet
  • Sanitizer criteria
    Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: 1. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM. USE TEST STRIPS TO MONITOR. CHANGE SANITIZER AT LEAST EVERY 4 HOURS.
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1. CHLORINE SANITIZER AT DISHMACHINE MEASURED 0 PPM. DOES NOT APPEAR THAT THE SANITIZER IS DISPENSING PROPERLY.ENSURE CHLORINE SANITIZER AT DISHMACHINE MEASURES 50-100 PPM.CORRECTED - REPAIR TECH FIXED DISHMACHINE. MEAUSURED PROPER CONCENTRATION AT END OF INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • 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. SEVERAL COOKED FOOD ITEMS IN WALK IN COOLER NOT LABELED WITH A DISCARD DATE. ***REPEAT VIOLATION***ALL COOKED FOODS BEING HELD LONGER THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE OF NO LONGER THAN 7 DAYS.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. PREP SINK DOES NOT PROVIDE COLD RUNNING WATER. ONLY HOT WATER IS AVAILABLE.REPAIR SO PREP SINK CAN PROVIDE HOT AND COLD RUNNING WATER.
    Location: Kitchen
    Equipment: Prep sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. MEAT STORED IN TRASH BAG IN UPRIGHT FREEZER.USE ONLY APPROVED FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE. TRASH BAGS ARE NOT APPROVED.
    Location: Kitchen
    Equipment: Upright freezer
  • Minimize contact (Non-Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. BOWL AND CAN BEING USED AS SCOOP FOR UNCOOKED RICE IN BULK STORAGE BIN.PROVIDE SCOOP WITH HANDLES.
  • Preset tableware
    Preset tableware is unprotected.
    Correction: Protect preset tableware from contamination by wrapping, covering, or inverting.
    Comments: 1. EATING UTENSILS ON DINING ROOM TABLES ARE NOT PRESENTED PROPERLY TO PREVENT CONTAMINATION OF THE FOOD CONTACT PORTION.EATING UTENSILS MUST BE WRAPPED, COVERED, OR PRESENTED IN A PROTECTED MANNER TO PREVENT CONTAMINATION.
  • 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: 1. MOP DRYING OUTSIDE OF ESTABLISHMENT WITH MOP HEAD ON GROUND.DO NOT DRY MOPS OUTSIDE. HANG ON MOP RACK OR STORE IN A POSITION THAT FACILITATES DRYING.
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. DOOR IN BACK OF KITCHEN LEFT OPEN. ***REPEAT VIOLATION***KEEP OUTER OPENINGS CLOSED UNLESS A SCREEN IS PROVIDED TO PROTECT AGAINST PEST ENTRY.CORRECTED.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. WALL AND WINDOW IN DINING ROOM STILL IN NEED OF REPAIR AFTER CAR CRASHED INTO FRONT OF THE ESTABLISHMENT. AREA IS CURRENTLY BOARDED UP.REPAIR ACCORDINGLY.NOTE: ESTABLISHMENT IS STILL WAITING ON APPROVAL OF THE REPAIR WORK BY THE LANDLORD.
    Location: Dining room
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. SEVERAL SOILED WIPING CLOTHS STORED ON PREP SURFACES THROUGHOUT KITCHEN.STORE IN SANITIZER BUCKET WHEN NOT IN USE.
    Location: Kitchen
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. PLASTIC WRAP LINING THE TOP OF THE MICROWAVE.2. FOIL LINING THE WALL NEXT TO COOK LINE.REMOVE. THESE AREAS MUST REMAIN SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
    Equipment: Microwave oven
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. PLASTIC WRAP LINING THE TOP OF THE MICROWAVE.2. FOIL LINING THE WALL NEXT TO COOK LINE.REMOVE. THESE AREAS MUST REMAIN SMOOTH AND EASILY CLEANABLE.
    Location: Cook line
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. CAULKING AT DISHMACHINE HAS SOIL AND MOLD BUILD UP. ***REPEAT VIOLATION***REMOVE CAULKING AND RESEAL/CAULK DISHMACHINE TO THE WALL. ENSURE CAULKING IS SMOOTH AND EASILY CLEANABLE.2. HAND SINK IN MENS RESTROOM IS COMING OFF THE WALL.RESEAL/CAULK HAND SINK TO THE WALL.
    Location: Kitchen
    Equipment: Dishmachine
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. CAULKING AT DISHMACHINE HAS SOIL AND MOLD BUILD UP. ***REPEAT VIOLATION***REMOVE CAULKING AND RESEAL/CAULK DISHMACHINE TO THE WALL. ENSURE CAULKING IS SMOOTH AND EASILY CLEANABLE.2. HAND SINK IN MENS RESTROOM IS COMING OFF THE WALL.RESEAL/CAULK HAND SINK TO THE WALL.
    Location: Mens restroom
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. MULTIPLE FOOD CONTAINERS STORED WITHOUT LIDS OR COVERING IN REACH IN COOLER AND WALK IN COOLER. ***REPEAT VIOLATION***PROVIDE LIDS OR COVERING (EX. PLASTIC WRAP) FOR ALL FOODS UNLESS ACTIVELY COOLING. THIS HELPS TO PREVENT AGAINST CONTAMINATION.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. MULTIPLE FOOD CONTAINERS STORED WITHOUT LIDS OR COVERING IN REACH IN COOLER AND WALK IN COOLER. ***REPEAT VIOLATION***PROVIDE LIDS OR COVERING (EX. PLASTIC WRAP) FOR ALL FOODS UNLESS ACTIVELY COOLING. THIS HELPS TO PREVENT AGAINST CONTAMINATION.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED.CLEAN AND SANITIZE.2. CRATE USED TO STORE CLEAN PANS IN KITCHEN IS HEAVILY SOILED. DISCONTINUE USE. PROVIDE AN APPROVED CONTAINER.
    Location: Kitchen
    Equipment: Microwave oven
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED.CLEAN AND SANITIZE.2. CRATE USED TO STORE CLEAN PANS IN KITCHEN IS HEAVILY SOILED. DISCONTINUE USE. PROVIDE AN APPROVED CONTAINER.
    Location: Kitchen
    Equipment: Deep fryer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED.CLEAN AND SANITIZE.2. CRATE USED TO STORE CLEAN PANS IN KITCHEN IS HEAVILY SOILED. DISCONTINUE USE. PROVIDE AN APPROVED CONTAINER.
    Location: Kitchen
    Equipment: Bulk food containers
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED.CLEAN AND SANITIZE.2. CRATE USED TO STORE CLEAN PANS IN KITCHEN IS HEAVILY SOILED. DISCONTINUE USE. PROVIDE AN APPROVED CONTAINER.
    Location: Kitchen
    Equipment: -
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN KITCHEN.PROVIDE.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. PLUMBING FOR THE TOILET IN THE WOMEN'S RESTROOM IS LEAKING INTO A CONTAINER AND ONTO FLOOR.REPAIR ACCORDINGLY TO PREVENT LEAKING.
    Location: Womens restroom
 11/03/2014Recheck
  • 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: 1. VEGETABLE SAMOSAS ON BUFFET MEASURED 125 DEGREES F.2. VEGETABLE PAKORA ON BUFFET MEASURED 130 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
    Location: Buffet
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. CAULKING AT DISHMACHINE HAS SOIL AND MOLD BUILD UP.REMOVE CAULKING AND RESEAL/CAULK DISHMACHINE TO THE WALL.
    Location: Kitchen
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED. CLEAN AND SANITIZE.2. CRATE USED TO STORED CLEAN PANS IS HEAVILY SOILED. DISCONTINUE USE OF CRATE. PROVIDE AN APPROVED CONTAINER.
    Location: Kitchen
    Equipment: Microwave oven
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED. CLEAN AND SANITIZE.2. CRATE USED TO STORED CLEAN PANS IS HEAVILY SOILED. DISCONTINUE USE OF CRATE. PROVIDE AN APPROVED CONTAINER.
    Location: Kitchen
  • Preset tableware
    Preset tableware is unprotected.
    Correction: Protect preset tableware from contamination by wrapping, covering, or inverting.
    Comments: 1. EATING UTENSILS ON DINING ROOM TABLES NOT PRESENTED PROPERLY TO PREVENT CONTAMINATION OF THE FOOD CONTACT PORTION.EATING UTENSILS MUST BE WRAPPED, COVERED, OR PRESENTED IN A PROTECTED MANNER TO PREVENT CONTAMINATION.
 11/03/2014Non-Illness Complaint Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. VEGETABLE SAMOSAS ON BUFFET MEASURED 125 DEGREES F.2. VEGETABLE PAKORA ON BUFFET LINE MEASURED 130 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
    Location: Buffet
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1. CHLORINE SANITIZER AT DISHMACHINE MEASURED 0 PPM. DOES NOT APPEAR THAT THE SANITIZER IS DISPENSING PROPERLY.ENSURE CHLORINE SANITIZER AT DISHMACHINE MEASURES 50-100 PPM.CORRECTED - REPAIR TECH FIXED DISHMACHINE. MEAUSURED PROPER CONCENTRATION AT END OF INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • 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. SEVERAL COOKED FOOD ITEMS IN WALK IN COOLER NOT LABELED WITH A DISCARD DATE. ***REPEAT VIOLATION***ALL COOKED FOODS BEING HELD LONGER THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE OF NO LONGER THAN 7 DAYS.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. PREP SINK DOES NOT PROVIDE COLD RUNNING WATER. ONLY HOT WATER IS AVAILABLE.REPAIR SO PREP SINK CAN PROVIDE HOT AND COLD RUNNING WATER.
    Location: Kitchen
    Equipment: Prep sink
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. MEAT STORED IN TRASH BAG IN UPRIGHT FREEZER.USE ONLY APPROVED FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE. TRASH BAGS ARE NOT APPROVED.
    Location: Kitchen
    Equipment: Upright freezer
  • Minimize contact (Non-Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. BOWLS BEING USED AS SCOOPS FOR FOODS IN WALK IN COOLER. ***REPEAT VIOLATION***2. BOWL BEING USED AS SCOOP FOR UNCOOKED RICE IN BULK STORAGE BIN.PROVIDE SCOOPS WITH HANDLES.
  • Preset tableware
    Preset tableware is unprotected.
    Correction: Protect preset tableware from contamination by wrapping, covering, or inverting.
    Comments: 1. EATING UTENSILS ON DINING ROOM TABLES ARE NOT PRESENTED PROPERLY TO PREVENT CONTAMINATION OF THE FOOD CONTACT PORTION.EATING UTENSILS MUST BE WRAPPED, COVERED, OR PRESENTED IN A PROTECTED MANNER TO PREVENT CONTAMINATION.
  • 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: 1. MOP DRYING OUTSIDE OF ESTABLISHMENT WITH MOP HEAD ON GROUND.DO NOT DRY MOPS OUTSIDE. HANG ON MOP RACK OR STORE IN A POSITION THAT FACILITATES DRYING.
  • Protected outer openings (corrected on site)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. DOOR IN BACK OF KITCHEN LEFT OPEN. ***REPEAT VIOLATION***KEEP OUTER OPENINGS CLOSED UNLESS A SCREEN IS PROVIDED TO PROTECT AGAINST PEST ENTRY.CORRECTED.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. CAR DROVE INTO FRONT OF THE ESTABLISHMENT ON SEPTEMBER 16TH CAUSING STRUCTURAL DAMAGE. DAMAGED AREA IS TEMPORARILY BOARDED UP.REPAIR/REPLACE THE BROKEN WINDOW PANEL, BRICKS/STRUCTURE BELOW THE WINDOW, AND ALL ASSOCIATED AREAS. NOTE: ESTABLISHMENT IS STILL WAITING ON LANDLORD APPROVAL TO HAVE THE NECESSARY WORK DONE.
    Location: Dining room
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. SEVERAL SOILED WIPING CLOTHS STORED ON PREP SURFACES THROUGHOUT KITCHEN.STORE IN SANITIZER BUCKET WHEN NOT IN USE.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. CAULKING AT DISHMACHINE HAS SOIL AND MOLD BUILD UP. ***REPEAT VIOLATION***REMOVE CAULKING AND RESEAL/CAULK DISHMACHINE TO THE WALL. ENSURE CAULKING IS SMOOTH AND EASILY CLEANABLE.2. HAND SINK IN MENS RESTROOM IS COMING OFF THE WALL.RESEAL/CAULK HAND SINK TO THE WALL.
    Location: Kitchen
    Equipment: Dishmachine
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. CAULKING AT DISHMACHINE HAS SOIL AND MOLD BUILD UP. ***REPEAT VIOLATION***REMOVE CAULKING AND RESEAL/CAULK DISHMACHINE TO THE WALL. ENSURE CAULKING IS SMOOTH AND EASILY CLEANABLE.2. HAND SINK IN MENS RESTROOM IS COMING OFF THE WALL.RESEAL/CAULK HAND SINK TO THE WALL.
    Location: Mens restroom
    Equipment: Hand sink
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. MULTIPLE FOOD CONTAINERS STORED WITHOUT LIDS OR COVERING IN REACH IN COOLER AND WALK IN COOLER. ***REPEAT VIOLATION***PROVIDE LIDS OR COVERING (EX. PLASTIC WRAP) FOR ALL FOODS UNLESS ACTIVELY COOLING. THIS HELPS TO PREVENT AGAINST CONTAMINATION.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. MULTIPLE FOOD CONTAINERS STORED WITHOUT LIDS OR COVERING IN REACH IN COOLER AND WALK IN COOLER. ***REPEAT VIOLATION***PROVIDE LIDS OR COVERING (EX. PLASTIC WRAP) FOR ALL FOODS UNLESS ACTIVELY COOLING. THIS HELPS TO PREVENT AGAINST CONTAMINATION.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED.2. CRATE USED TO STORE CLEAN PANS IN KITCHEN IS HEAVILY SOILED.3. EXTERIOR OF DEEP FRYER IN KITCHEN IS HEAVILY SOILED WITH GREASE BUILD UP.4. EXTERIOR OF BULK FOOD STORAGE CONTAINERS ARE SOILED.CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Microwave oven
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED.2. CRATE USED TO STORE CLEAN PANS IN KITCHEN IS HEAVILY SOILED.3. EXTERIOR OF DEEP FRYER IN KITCHEN IS HEAVILY SOILED WITH GREASE BUILD UP.4. EXTERIOR OF BULK FOOD STORAGE CONTAINERS ARE SOILED.CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Deep fryer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED.2. CRATE USED TO STORE CLEAN PANS IN KITCHEN IS HEAVILY SOILED.3. EXTERIOR OF DEEP FRYER IN KITCHEN IS HEAVILY SOILED WITH GREASE BUILD UP.4. EXTERIOR OF BULK FOOD STORAGE CONTAINERS ARE SOILED.CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Bulk food containers
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED.2. CRATE USED TO STORE CLEAN PANS IN KITCHEN IS HEAVILY SOILED.3. EXTERIOR OF DEEP FRYER IN KITCHEN IS HEAVILY SOILED WITH GREASE BUILD UP.4. EXTERIOR OF BULK FOOD STORAGE CONTAINERS ARE SOILED.CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: -
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. PLUMBING FOR THE TOILET IN THE WOMEN'S RESTROOM IS LEAKING INTO A CONTAINER AND ONTO FLOOR.REPAIR ACCORDINGLY TO PREVENT LEAKING.
    Location: Womens restroom
 10/27/2014Routine
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. VEGETABLE SAMOSAS ON BUFFET MEASURED 125 DEGREES F.2. VEGETABLE PAKORA ON BUFFET MEASURED 130 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
    Location: Buffet
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. CAULKING AT DISHMACHINE HAS SOIL AND MOLD BUILD UP.REMOVE CAULKING AND RESEAL/CAULK DISHMACHINE TO THE WALL.
    Location: Kitchen
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR OF MICROWAVE OVEN IN KITCHEN IS SOILED.2. CRATE USED TO STORED CLEAN PANS IS HEAVILY SOILED. 3. EXTERIOR OF DEEP FRYER IN KITCHEN IS HEAVILY SOILED WITH GREASE BUILD UP.4. EXTERIOR OF BULK FOOD STORAGE CONTAINERS SOILED.CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Microwave oven
  • Preset tableware
    Preset tableware is unprotected.
    Correction: Protect preset tableware from contamination by wrapping, covering, or inverting.
    Comments: 1. EATING UTENSILS ON DINING ROOM TABLES NOT PRESENTED PROPERLY TO PREVENT CONTAMINATION OF THE FOOD CONTACT PORTION.EATING UTENSILS MUST BE WRAPPED, COVERED, OR PRESENTED IN A PROTECTED MANNER TO PREVENT CONTAMINATION.
 10/27/2014Non-Illness Complaint Recheck
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: 1. ESTABLISHMENT MUST CEASE ALL OPERATIONS UNTIL BUILDING IS SECURED.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. REPAIR/REPLACE BROKEN WINDOW PANEL, BRICKS/STRUCTURE BELOW WINDOW, AND ALL ASSOCIATED AREAS. MAY TEMPORARILY BOARD UP WINDOW UNTIL REPAIRS CAN BE DONE
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. REMOVE ALL BROKEN GLASS FROM INTERIOR OF ESTABLISHMENT AND FROM PAVEMENT OUTSIDE ESTABLISHMENT. CLEAN FLOOR IN DINING ROOM THOROUGHLY.
    Location: Dining room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE ALL BROKEN GLASS FROM DINING ROOM TABLES, CHAIRS, AND BOOTHS. CLEAN AND SANITIZE ALL DINING ROOM TABLES, CHAIRS, AND BOOTHS THOROUGHLY.
    Location: Dining room
 10/27/2014Recheck
No violation noted during this evaluation. 10/24/2014Non-Illness Complaint
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: 1. ESTABLISHMENT MUST CEASE ALL OPERATIONS UNTIL BUILDING IS SECURED.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. REPAIR/REPLACE BROKEN WINDOW PANEL, BRICKS/STRUCTURE BELOW WINDOW, AND ALL ASSOCIATED AREAS. MAY TEMPORARILY BOARD UP WINDOW UNTIL REPAIRS CAN BE DONE
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. REMOVE ALL BROKEN GLASS FROM INTERIOR OF ESTABLISHMENT AND FROM PAVEMENT OUTSIDE ESTABLISHMENT. CLEAN FLOOR IN DINING ROOM THOROUGHLY.
    Location: Dining room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE ALL BROKEN GLASS FROM DINING ROOM TABLES, CHAIRS, AND BOOTHS. CLEAN AND SANITIZE ALL DINING ROOM TABLES, CHAIRS, AND BOOTHS THOROUGHLY.
    Location: Dining room
 10/10/2014Recheck
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: 1. ESTABLISHMENT MUST CEASE ALL OPERATIONS UNTIL BUILDING IS SECURED.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. REPAIR/REPLACE BROKEN WINDOW PANEL, BRICKS/STRUCTURE BELOW WINDOW, AND ALL ASSOCIATED AREAS. MAY TEMPORARILY BOARD UP WINDOW UNTIL REPAIRS CAN BE DONE
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. REMOVE ALL BROKEN GLASS FROM INTERIOR OF ESTABLISHMENT AND FROM PAVEMENT OUTSIDE ESTABLISHMENT. CLEAN FLOOR IN DINING ROOM THOROUGHLY.
    Location: Dining room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE ALL BROKEN GLASS FROM DINING ROOM TABLES, CHAIRS, AND BOOTHS. CLEAN AND SANITIZE ALL DINING ROOM TABLES, CHAIRS, AND BOOTHS THOROUGHLY.
    Location: Dining room
 09/26/2014Recheck
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: 1. ESTABLISHMENT MUST CEASE ALL OPERATIONS UNTIL BUILDING IS SECURED.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. REPAIR/REPLACE BROKEN WINDOW PANEL, BRICKS/STRUCTURE BELOW WINDOW, AND ALL ASSOCIATED AREAS. MAY TEMPORARILY BOARD UP WINDOW UNTIL REPAIRS CAN BE DONE
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. REMOVE ALL BROKEN GLASS FROM INTERIOR OF ESTABLISHMENT AND FROM PAVEMENT OUTSIDE ESTABLISHMENT. CLEAN FLOOR IN DINING ROOM THOROUGHLY.
    Location: Dining room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE ALL BROKEN GLASS FROM DINING ROOM TABLES, CHAIRS, AND BOOTHS. CLEAN AND SANITIZE ALL DINING ROOM TABLES, CHAIRS, AND BOOTHS THOROUGHLY.
    Location: Dining room
 09/17/2014Recheck
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. CAULKING ALONG DISHMACHINE IS HEAVILY MOLDED AND NOT SMOOTH OR EASILY CLEANABLE.REMOVE CAULKING. CLEAN AREA AND REAPPLY CAULKING SO THAT IT IS SMOOTH AND EASILY CLEANABLE.***REPEAT VIOLATION***
    Location: Dish machine area
    Equipment: Dishmachine
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: 1. BACK DOOR IN KITCHEN IS OPEN.KEEP DOOR CLOSED OR PROVIDE A SCREEN TO PREVENT PEST ENTRY.***REPEAT VIOLATION***
    Location: Kitchen
 09/10/2014Non-Illness Complaint
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: 1. SPRAY BOTTLE WITH YELLOW LIQUID NOT LABELED.LABEL ALL SPRAY BOTTLES AND CHEMICALS AS TO CONTENTS.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBERVED FLIES IN KITCHEN.KEEP DOOR CLOSED OR PROVIDE SCREEN TO PREVENT PEST ENTRY.
    Location: Kitchen
  • 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. MULTIPLE COOKED FOODS WITHOUT DATE MARKING IN WALK IN COOLER.ENSURE ALL FOODS BEING KEPT LONGER THAN 24 HOURS ARE MARKED WITH A DISCARD DATE OF NO LATER THAN 7 DAYS.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.
    Location: Kitchen
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING BOWL AS SCOOP IN COOKED FOOD IN WALK IN COOLER.PROVIDE SCOOP WITH HANDLE.
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: 1.BACK DOOR IN KITCHEN OPEN ALLOWING FLIES INTO ESTABLISHMENT.KEEP DOOR CLOSED OR PROVIDE A SCREEN TO PREVENT PEST ENTRY.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. EXHUAST SYSTEM LAST CLEANED IN JANUARY 2013.SCHEDULE. SHOULD BE CLEANED EVERY 6 MONTHS.
    Location: Cook line
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. CAULKING ALONG DISHMACHINE IS HEAVILY MOLDED AND NOT SMOOTH OR EASILY CLEANABLE.CLEAN OR REMOVE CAULKING. CAULKING MUST BE SMOOTH AND EASILY CLEANABLE.JUNE 27: REPLACED CAULKING ALONG MOST OF DISHMACHINE. LARGE GAP THAT REQUIRES CAULKING/REPAIR.
    Location: Dish machine area
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. MULTIPLE COOKED FOOD ITEMS IN WALK IN COOLER NOT COVERED.ENSURE ALL FOODS ARE COVERED TO PREVENT CONTAMINATION UNLESS ACTIVELY COOLING.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. WATER LEAKING FROM FAUCET AT THREE BAY SINK.REPAIR.JUNE 27: STILL LEAKING. REPAIR.
    Location: Kitchen
    Equipment: 3-bay
 06/27/2014Recheck
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: 1. SPRAY BOTTLE WITH YELLOW LIQUID NOT LABELED.LABEL ALL SPRAY BOTTLES AND CHEMICALS AS TO CONTENTS.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBERVED FLIES IN KITCHEN.KEEP DOOR CLOSED OR PROVIDE SCREEN TO PREVENT PEST ENTRY.
    Location: Kitchen
  • 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. MULTIPLE COOKED FOODS WITHOUT DATE MARKING IN WALK IN COOLER.ENSURE ALL FOODS BEING KEPT LONGER THAN 24 HOURS ARE MARKED WITH A DISCARD DATE OF NO LATER THAN 7 DAYS.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.
    Location: Kitchen
  • Minimize contact (Non-Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING BOWL AS SCOOP IN COOKED FOOD IN WALK IN COOLER.PROVIDE SCOOP WITH HANDLE.
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: 1.BACK DOOR IN KITCHEN OPEN ALLOWING FLIES INTO ESTABLISHMENT.KEEP DOOR CLOSED OR PROVIDE A SCREEN TO PREVENT PEST ENTRY.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. EXHUAST SYSTEM LAST CLEANED IN JANUARY 2013.SCHEDULE. SHOULD BE CLEANED EVERY 6 MONTHS.
    Location: Cook line
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. CAULKING ALONG DISHMACHINE IS HEAVILY MOLDED AND NOT SMOOTH OR EASILY CLEANABLE.CLEAN OR REMOVE CAULKING. CAULKING MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Dish machine area
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. MULTIPLE COOKED FOOD ITEMS IN WALK IN COOLER NOT COVERED.ENSURE ALL FOODS ARE COVERED TO PREVENT CONTAMINATION UNLESS ACTIVELY COOLING.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. WATER LEAKING FROM FAUCET AT THREE BAY SINK.REPAIR.
    Location: Kitchen
    Equipment: 3-bay
 06/19/2014Routine
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Extension cords through out the facility. Remove. Provide permenant electrical conduit or surge protected extension cords.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid or straw. Provide lids and straws.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean bar and kitchen hand sinks.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Chicken in grocery bags in 2 door reach in freezer. Discontinue. Store open foods in food grade bags. CORRECTED2. Bulk open foods stored in non food grade containers. Keep foods in original bags in bulk containers or provide food grade containers. Note: New containers ordered
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: Provide probe thermometer to take food temperatures.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Prep top cooler cutting board is soiled. Clean, resurface or replace.
  • 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: 1. Boxes of single service items on floor in server area by bathrooms. Store 6 inches off the floor.2. Boxes of single service items on floor in bar. Store 6 inches off the floor. (dispose of plastic forks or wash metal forks) CORRECTED
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Pot and pot lids on the floor. Store clean dishes 6 inches off the floor.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Clean and organize shelves in kitchen and server areas. Remove unused equipment/supplies. 2. Clean and organize server area and bar. Remove unused equipment/supplies.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk container.
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide missing cove molding in mop room.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Cove molding and FRP loose from wall by kitchen hand sink. Secure to wall. Provide corner molding.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean ceilings2. Clean walls. Note: Painting walls on Tuesday January 21 20143. Clean light guards. CORRECTEDNote: if unale to clean walls and ceiling completely repaint surfaces white or other light color.Note: Having walls painted January 7, 20144. Clean floor and wall by coke dispenser in sever area. Corner area. CORRECTED
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean ceilings2. Clean walls. Note: Painting walls on Tuesday January 21 20143. Clean light guards. CORRECTEDNote: if unale to clean walls and ceiling completely repaint surfaces white or other light color.Note: Having walls painted January 7, 20144. Clean floor and wall by coke dispenser in sever area. Corner area. CORRECTED
  • Wiping cloths / no other purpose (corrected)
    Wiping cloth(s) used improperly.
    Correction: Cloths used for wiping food spills shall be used for no other purpose.
    Comments: Dry cloth towels lining surfaces. Remove. Clean surfaces as needed.
  • 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 on counter. Store in approved strength sanitizer solution.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on floor in server area. Store 6 inches off the floor.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean electrical conduit and electrical cords over prep top cooler. 2. Clean outside of bulk containers.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at hot water knob on kitchen hand sink. Note: Part ordered2. Leak below kitchen hand sink. Repair. CORRECTED3. Wash from dish sink at bar going onto floor. Provide cove for plumbing to prevent water splash. CORRECTED
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Foil lining bottom prep table shelf. Remove and clean as needed.2. Foil between fryer and equipment and around gas lines. Remove and clean aas needed. 3. Do not store clean dishes in trash bags. 4. Wood board as shelf below prep table. Remove. Use metal or heavy plastic non absorbent easily cleanable shelf.
 01/17/2014Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Extension cords through out the facility. Remove. Provide permenant electrical conduit or surge protected extension cords.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid or straw. Provide lids and straws.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean bar and kitchen hand sinks.
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Chicken in grocery bags in 2 door reach in freezer. Discontinue. Store open foods in food grade bags. CORRECTED2. Bulk open foods stored in non food grade containers. Keep foods in original bags in bulk containers or provide food grade containers. Note: New containers ordered
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Chicken in grocery bags in 2 door reach in freezer. Discontinue. Store open foods in food grade bags. CORRECTED2. Bulk open foods stored in non food grade containers. Keep foods in original bags in bulk containers or provide food grade containers. Note: New containers ordered
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: Provide probe thermometer to take food temperatures.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Prep top cooler cutting board is soiled. Clean, resurface or replace.
  • 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: 1. Boxes of single service items on floor in server area by bathrooms. Store 6 inches off the floor.2. Boxes of single service items on floor in bar. Store 6 inches off the floor. (dispose of plastic forks or wash metal forks) CORRECTED
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Pot and pot lids on the floor. Store clean dishes 6 inches off the floor.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Clean and organize shelves in kitchen and server areas. Remove unused equipment/supplies. 2. Clean and organize server area and bar. Remove unused equipment/supplies.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk container.
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide missing cove molding in mop room.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Cove molding and FRP loose from wall by kitchen hand sink. Secure to wall. Provide corner molding.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean ceilings2. Clean walls. Note: Painting walls3. Clean light guards.Note: if unale to clean walls and ceiling completely repaint surfaces white or other light color.Note: Having walls painted January 7, 20144. Clean floor and wall by coke dispenser in sever area. Corner area
  • Wiping cloths / no other purpose (corrected)
    Wiping cloth(s) used improperly.
    Correction: Cloths used for wiping food spills shall be used for no other purpose.
    Comments: Dry cloth towels lining surfaces. Remove. Clean surfaces as needed.
  • 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 on counter. Store in approved strength sanitizer solution.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on floor in server area. Store 6 inches off the floor.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean electrical conduit and electrical cords over prep top cooler. 2. Clean outside of bulk containers.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at hot water knob on kitchen hand sink. Note: Part ordered2. Leak below kitchen hand sink. Repair. CORRECTED3. Wash from dish sink at bar going onto floor. Provide cove for plumbing to prevent water splash. CORRECTED
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Foil lining bottom prep table shelf. Remove and clean as needed.2. Foil between fryer and equipment and around gas lines. Remove and clean aas needed. 3. Do not store clean dishes in trash bags. 4. Wood board as shelf below prep table. Remove. Use metal or heavy plastic non absorbent easily cleanable shelf.
 01/03/2014Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Extension cords through out the facility. Remove. Provide permenant electrical conduit or surge protected extension cords.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid or straw. Provide lids and straws.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean bar and kitchen hand sinks.
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Chicken in grocery bags in 2 door reach in freezer. Discontinue. Store open foods in food grade bags. 2. Bulk open foods stored in non food grade containers. Keep foods in original bags in bulk containers or provide food grade containers.
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: Provide probe thermometer to take food temperatures.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Prep top cooler cutting board is soiled. Clean, resurface or replace.
  • 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: 1. Boxes of single service items on floor in server area by bathrooms. Store 6 inches off the floor.2. Boxes of single service items on floor in bar. Store 6 inches off the floor. (dispose of plastic forks or wash metal forks) CORRECTED
  • 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: 1. Boxes of single service items on floor in server area by bathrooms. Store 6 inches off the floor.2. Boxes of single service items on floor in bar. Store 6 inches off the floor. (dispose of plastic forks or wash metal forks) CORRECTED
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Pot and pot lids on the floor. Store clean dishes 6 inches off the floor.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Clean and organize shelves in kitchen and server areas. Remove unused equipment/supplies. 2. Clean and organize server area and bar. Remove unused equipment/supplies.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk container.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide missing cove molding in mop room.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Cove molding and FRP loose from wall by kitchen hand sink. Secure to wall. Provide corner molding.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean ceilings2. Clean walls. Note: Painting walls3. Clean light guards.Note: if unale to clean walls and ceiling completely repaint surfaces white or other light color.4. Clean floor and wall by soda unit in sever area.
  • Wiping cloths / no other purpose (corrected)
    Wiping cloth(s) used improperly.
    Correction: Cloths used for wiping food spills shall be used for no other purpose.
    Comments: Dry cloth towels lining surfaces. Remove. Clean surfaces as needed.
  • 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 on counter. Store in approved strength sanitizer solution.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on floor in server area. Store 6 inches off the floor.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean electrical conduit and electrical cords over prep top cooler. 2. Clean outside of bulk containers.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at hot water knob on kitchen hand sink. Note: Part ordered2. Leak below kitchen hand sink. Repair. CORRECTED3. Wash from dish sink at bar going onto floor. Provide cove for plumbing to prevent water splash. CORRECTED
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at hot water knob on kitchen hand sink. Note: Part ordered2. Leak below kitchen hand sink. Repair. CORRECTED3. Wash from dish sink at bar going onto floor. Provide cove for plumbing to prevent water splash. CORRECTED
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Foil lining bottom prep table shelf. Remove and clean as needed.2. Foil between fryer and equipment and around gas lines. Remove and clean aas needed. 3. Do not store clean dishes in trash bags. 4. Wood board as shelf below prep table. Remove. Use metal or heavy plastic non absorbent easily cleanable shelf.
 01/01/2014Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Extension cords through out the facility. Remove. Provide permenant electrical conduit or surge protected extension cords.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid or straw. Provide lids and straws.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean bar and kitchen hand sinks.
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Chicken in grocery bags in 2 door reach in freezer. Discontinue. Store open foods in food grade bags. 2. Bulk open foods stored in non food grade containers. Keep foods in original bags in bulk containers or provide food grade containers.
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: Provide probe thermometer to take food temperatures.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Prep top cooler cutting board is soiled. Clean, resurface or replace.
  • 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: 1. Boxes of single service items on floor in server area by bathrooms. Store 6 inches off the floor.2. Boxes of single service items on floor in bar. Store 6 inches off the floor. (dispose of plastic forks or wash metal forks) CORRECTED
  • 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: 1. Boxes of single service items on floor in server area by bathrooms. Store 6 inches off the floor.2. Boxes of single service items on floor in bar. Store 6 inches off the floor. (dispose of plastic forks or wash metal forks) CORRECTED
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Pot and pot lids on the floor. Store clean dishes 6 inches off the floor.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Clean and organize shelves in kitchen and server areas. Remove unused equipment/supplies. 2. Clean and organize server area and bar. Remove unused equipment/supplies.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk container.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide missing cove molding in mop room.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Cove molding and FRP loose from wall by kitchen hand sink. Secure to wall. Provide corner molding.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean ceilings2. Clean walls. Note: Painting walls3. Clean light guards.Note: if unale to clean walls and ceiling completely repaint surfaces white or other light color.4. Clean floor and wall by soda unit in sever area.
  • Wiping cloths / no other purpose (corrected)
    Wiping cloth(s) used improperly.
    Correction: Cloths used for wiping food spills shall be used for no other purpose.
    Comments: Dry cloth towels lining surfaces. Remove. Clean surfaces as needed.
  • 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 on counter. Store in approved strength sanitizer solution.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on floor in server area. Store 6 inches off the floor.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean electrical conduit and electrical cords over prep top cooler. 2. Clean outside of bulk containers.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at hot water knob on kitchen hand sink. Note: Part ordered2. Leak below kitchen hand sink. Repair. CORRECTED3. Wash from dish sink at bar going onto floor. Provide cove for plumbing to prevent water splash. CORRECTED
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at hot water knob on kitchen hand sink. Note: Part ordered2. Leak below kitchen hand sink. Repair. CORRECTED3. Wash from dish sink at bar going onto floor. Provide cove for plumbing to prevent water splash. CORRECTED
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Foil lining bottom prep table shelf. Remove and clean as needed.2. Foil between fryer and equipment and around gas lines. Remove and clean aas needed. 3. Do not store clean dishes in trash bags. 4. Wood board as shelf below prep table. Remove. Use metal or heavy plastic non absorbent easily cleanable shelf.
 12/18/2013Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Extension cords through out the facility. Remove. Provide permenant electrical conduit or surge protected extension cords.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid or straw. Provide lids and straws.
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean bar and kitchen hand sinks.
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Chicken in grocery bags in 2 door reach in freezer. Discontinue. Store open foods in food grade bags. 2. Bulk open foods stored in non food grade containers. Keep foods in original bags in bulk containers or provide food grade containers.
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: Provide probe thermometer to take food temperatures.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Prep top cooler cutting board is soiled. Clean, resurface or replace.
  • 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: 1. Boxes of single service items on floor in server area. Store 6 inches off the floor.2. Boxes of single service items on floor in bar. Store 6 inches off the floor. (dispose of plastic forks or wash metal forks)
  • 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: Pot and pot lids on the floor. Store clean dishes 6 inches off the floor.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Clean and organize shelves in kitchen and server areas. Remove unused equipment/supplies. 2. Clean and organize server area and bar. Remove unused equipment/supplies.
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk container.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide missing cove molding in mop room.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Cove moldingloose from wall by kitchen hand sink. Secure to wall.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean ceilings2. Clean walls3. Clean light guards.Note: if unale to clean walls and ceiling completely repaint surfaces white or other light color.4. Clean floor and wall by soda unit in sever area.
  • Wiping cloths / no other purpose
    Wiping cloth(s) used improperly.
    Correction: Cloths used for wiping food spills shall be used for no other purpose.
    Comments: Dry cloth towels lining surfaces. Remove. Clean surfaces as needed.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter. Store in approved strength sanitizer solution.
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on floor in server area. Store 6 inches off the floor.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean electrical conduit and electrical cords over prep top cooler. 2. Clean outside of bulk containers.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at hot water knob on kitchen hand sink. 2. Leak below kitchen hand sink. Repair.3. Wash from dish sink at bar going onto floor. Provide cove for plumbing to prevent water splash.
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Foil lining bottom prep table shelf. Remove and clean as needed.2. Foil between fryer and equipment and around gas lines. Remove and clean aas needed. 3. Do not store clean dishes in trash bags. 4. Wood board as shelf below prep table. Remove. Use metal or heavy plastic non absorbent easily cleanable shelf.
 12/11/2013Routine
  • 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.
    Comments: Fried foods on buffet at 115 ensure allfoods are 135 or hotter
    Location: Buffet
  • 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: Cold items on buffet not contacting iceensure cold items hold at 41 or below
    Location: Buffet
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Cook used bare hands to remove naan from oben and place in basket for guestsUse tongs to remove and a utensil, deli wrap or gloves
  • 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: No items held in walk in cooler were marked with date made or disposal dateRepeat Violation
    Location: Walk-in cooler
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 7-24Sanibucket contained no sanitizerensure you test the buckets for ph level
    Location: Wait staff area
  • Linens soiled (corrected)
    Linen(s) are soiled.
    Correction: Linens shall be free from food residues and other soiling matter.
    Comments: Do not store glassware on table cloth linenscloths are soileduse bar matting or a cleanble surface
  • 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: Wet mop drying head down outsideMop sink location in closet appears to never be used
    Location: Dumpster area
  • 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: Hopods due for cleaning - enusre a legible sticker for cleaningall fire extinguishers out of date - have replaced
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towels throughoutstore in sanibucket when not in use
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: No items stored in walk in cooler were covered
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Inside bottom of freezer is soiledclean
    Location: Kitchen
    Equipment: Reach in freezer (2door)
 07/24/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Fried foods on buffet at 115 ensure allfoods are 135 or hotter
    Location: Buffet
  • 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: Cold items on buffet not contacting iceensure cold items hold at 41 or below
    Location: Buffet
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Cook used bare hands to remove naan from oben and place in basket for guestsUse tongs to remove and a utensil, deli wrap or gloves
  • 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: No items held in walk in cooler were marked with date made or disposal dateRepeat Violation
    Location: Walk-in cooler
  • Linens soiled
    Linen(s) are soiled.
    Correction: Linens shall be free from food residues and other soiling matter.
    Comments: Do not store glassware on table cloth linenscloths are soileduse bar matting or a cleanble surface
  • 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: Wet mop drying head down outsideMop sink location in closet appears to never be used
    Location: Dumpster area
  • 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: Hopods due for cleaning - enusre a legible sticker for cleaningall fire extinguishers out of date - have replaced
    Location: Cook line
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towels throughoutstore in sanibucket when not in use
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: No items stored in walk in cooler were covered
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Inside bottom of freezer is soiledclean
    Location: Kitchen
    Equipment: Reach in freezer (2door)
 07/17/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. PERSON IN CHARGE DISCARDED LARGE CONTAINER - APPROXIMATELY $25 WORTH OF FOOD FROM THE DAY BEFORE. MONITOR COOLING AND DOCUMENT.
    Location: Walk-in cooler
  • Toxic use (corrected)
    Poisonous and/or toxic materials used improperly.
    Correction: Follow labels and guidelines for all poisonous and toxic materials. SPRAY PESTICIDE NOT INDICATED FOR USE IN COMMERCIAL FOOD. DISCONTINUE USE.
    Location: Kitchen (back)
  • 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. OPEN EMPLOYEE DRINKS.
    Location: Cook line
    Equipment: Prep table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Mixer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. CLEAN THE INTERIOR OF UPRIGHT FREEZER.
    Location: Kitchen (back)
    Equipment: Upright freezer
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. WATER OVERFLOWS FROM DRAIN. DO NOT USE FRONT AREA UNTIL DRAINS ARE CLEAR. OTHER DRAINS APPEAR TO BE FREE FLOWING.
    Location: Bar
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. WATER OVERFLOWS FROM DRAIN. DO NOT USE FRONT AREA UNTIL DRAINS ARE CLEAR. OTHER DRAINS APPEAR TO BE FREE FLOWING.
    Location: Bar
    Equipment: Hand sink
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. CUTTING BOARD ON MAKE TABLE COOLER.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. THAWING COOKED FOOD IN LARGE CONTAINERS. SEE ABOVE. 4/4 LARGE PAN OF FOOD IN WALK IN COOLER AT IMPROPER TEMPERATURE, PREPARED YESTERDAY.
    Location: Walk-in cooler
  • Thawing (corrected)
    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. THAWING MEAT IN LARGE TUB ON FLOOR WITH WATER; THAWING COOKED FOOD ON COUNTER. SEE ABOVE.
    Location: Cook line
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. APRON USED TO TIE UP SHELVING.
    Location: Dish machine area
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-SEAL MOLDED 3-BAY BACK AREA TO WALL.
    Location: Dish machine area
    Equipment: 3-bay
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. METAL SHELVING, END GAS COOKER BENEATH HOOD.
    Location: Kitchen (back)
  • 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. CLEAN THE SOILED BULK FOOD BINS.
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions. KEEP STOCKED AT ALL TIMES AND MONITOR.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions. KEEP STOCKED AT ALL TIMES AND MONITOR.
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions. KEEP STOCKED AT ALL TIMES AND MONITOR.
    Location: Restroom
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN 3-BAY SINK FAUCET AND PIPE.
    Location: Dish machine area
    Equipment: 3-bay
 04/11/2013Recheck
  • 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. PERSON IN CHARGE DISCARDED LARGE CONTAINER - APPROXIMATELY $25 WORTH OF FOOD FROM THE DAY BEFORE. MONITOR COOLING AND DOCUMENT.
    Location: Walk-in cooler
  • Toxic use (corrected)
    Poisonous and/or toxic materials used improperly.
    Correction: Follow labels and guidelines for all poisonous and toxic materials. SPRAY PESTICIDE NOT INDICATED FOR USE IN COMMERCIAL FOOD. DISCONTINUE USE.
    Location: Kitchen (back)
  • 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. OPEN EMPLOYEE DRINKS.
    Location: Cook line
    Equipment: Prep table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Can opener
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Mixer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. CLEAN THE INTERIOR OF UPRIGHT FREEZER.
    Location: Kitchen (back)
    Equipment: Upright freezer
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. WATER OVERFLOWS FROM DRAIN. DO NOT USE FRONT AREA UNTIL DRAINS ARE CLEAR. OTHER DRAINS APPEAR TO BE FREE FLOWING.
    Location: Bar
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. WATER OVERFLOWS FROM DRAIN. DO NOT USE FRONT AREA UNTIL DRAINS ARE CLEAR. OTHER DRAINS APPEAR TO BE FREE FLOWING.
    Location: Bar
    Equipment: Hand sink
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. CUTTING BOARD ON MAKE TABLE COOLER.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. THAWING COOKED FOOD IN LARGE CONTAINERS. SEE ABOVE. 4/4 LARGE PAN OF FOOD IN WALK IN COOLER AT IMPROPER TEMPERATURE, PREPARED YESTERDAY.
    Location: Walk-in cooler
  • Thawing (corrected)
    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. THAWING MEAT IN LARGE TUB ON FLOOR WITH WATER; THAWING COOKED FOOD ON COUNTER. SEE ABOVE.
    Location: Cook line
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. APRON USED TO TIE UP SHELVING.
    Location: Dish machine area
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-SEAL MOLDED 3-BAY BACK AREA TO WALL.
    Location: Dish machine area
    Equipment: 3-bay
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. METAL SHELVING, END GAS COOKER BENEATH HOOD.
    Location: Kitchen (back)
  • 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. CLEAN THE SOILED BULK FOOD BINS.
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions. KEEP STOCKED AT ALL TIMES AND MONITOR.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions. KEEP STOCKED AT ALL TIMES AND MONITOR.
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions. KEEP STOCKED AT ALL TIMES AND MONITOR.
    Location: Restroom
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN 3-BAY SINK FAUCET AND PIPE.
    Location: Dish machine area
    Equipment: 3-bay
 04/04/2013Recheck
  • Toxic use
    Poisonous and/or toxic materials used improperly.
    Correction: Follow labels and guidelines for all poisonous and toxic materials. SPRAY PESTICIDE NOT INDICATED FOR USE IN COMMERCIAL FOOD. DISCONTINUE USE.
    Location: Kitchen (back)
  • 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. OPEN EMPLOYEE DRINKS.
    Location: Cook line
    Equipment: Prep table
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Can opener
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Mixer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. CLEAN THE INTERIOR OF UPRIGHT FREEZER.
    Location: Kitchen (back)
    Equipment: Upright freezer
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. WATER OVERFLOWS FROM DRAIN. DO NOT USE FRONT AREA UNTIL DRAINS ARE CLEAR. OTHER DRAINS APPEAR TO BE FREE FLOWING.
    Location: Bar
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. WATER OVERFLOWS FROM DRAIN. DO NOT USE FRONT AREA UNTIL DRAINS ARE CLEAR. OTHER DRAINS APPEAR TO BE FREE FLOWING.
    Location: Bar
    Equipment: Hand sink
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. CUTTING BOARD ON MAKE TABLE COOLER.
    Location: Cook line
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. THAWING COOKED FOOD IN LARGE CONTAINERS. SEE ABOVE.
    Location: Walk-in cooler
  • Thawing
    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. THAWING MEAT IN LARGE TUB ON FLOOR WITH WATER; THAWING COOKED FOOD ON COUNTER. SEE ABOVE.
    Location: Cook line
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. APRON USED TO TIE UP SHELVING.
    Location: Dish machine area
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-SEAL MOLDED 3-BAY BACK AREA TO WALL.
    Location: Dish machine area
    Equipment: 3-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. METAL SHELVING, END GAS COOKER BENEATH HOOD.
    Location: Kitchen (back)
  • 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. CLEAN THE SOILED BULK FOOD BINS.
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions. KEEP STOCKED AT ALL TIMES AND MONITOR.
    Location: Cook line
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions. KEEP STOCKED AT ALL TIMES AND MONITOR.
    Location: Bar
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions. KEEP STOCKED AT ALL TIMES AND MONITOR.
    Location: Restroom
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN 3-BAY SINK FAUCET AND PIPE.
    Location: Dish machine area
    Equipment: 3-bay
 03/27/2013Routine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soiled knife returned to magnetic rackclean and sanitize prior to storage
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: Please invert or hang wet mops to dry
    Location: Back room
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floors under and around shelving and cooler near back door of kitchen10/29Improved could do more / remove items from floors to clean
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) soiled (corrected on site)
    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: Ice shoot soiled on soda machineclean in and around ice shoot10/29Improved - needs more work
    Location: Wait staff area
    Equipment: Soda machine
 10/29/2012Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soiled knife returned to magnetic rackclean and sanitize prior to storage
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: Please invert or hang wet mops to dry
    Location: Back room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floors under and around shelving and cooler near back door of kitchen
    Location: Kitchen
  • 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: Ice shoot soiled on soda machineclean in and around ice shoot
    Location: Wait staff area
    Equipment: Soda machine
 10/22/2012Routine
  • Unapproved use of two bay
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: Please do not put dishes in or around prep sinkREPEAT VIOLATION
    Location: Kitchen
    Equipment: Prep sink
 08/20/2012Non-Illness Complaint
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Ensure sanitizer buckets are set for kitchen and dining roomensure there is chlorine in the buckets5-9Watch ph levels aim for 50-100ppm
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Ensure sanitizer buckets are set for kitchen and dining roomensure there is chlorine in the buckets5-9Watch ph levels aim for 50-100ppm
    Location: Dining room
  • 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: Wet mop stored out side head down invert or hang to dry
    Location: Outdoor storage
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: All cutting boards are heavily scored and blackenedresurface or replace
    Location: Kitchen
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: If you desire to keep back door open a screened door must be used to manage pests5-9Screened door purchased5-16Door still not installed
    Location: Kitchen (back)
  • Mop sink (corrected)
    No available mop sink.
    Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
    Comments: Mop sink in closet has completely blocked and obviously not being usedmop sink must be used to dump water from cleaning
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Fan covers in walk in cooler developing dustclean
    Location: Walk-in cooler
 05/16/2012Recheck
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Ensure sanitizer buckets are set for kitchen and dining roomensure there is chlorine in the buckets5-9Watch ph levels aim for 50-100ppm
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Ensure sanitizer buckets are set for kitchen and dining roomensure there is chlorine in the buckets5-9Watch ph levels aim for 50-100ppm
    Location: Dining room
  • 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: Wet mop stored out side head down invert or hang to dry
    Location: Outdoor storage
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: All cutting boards are heavily scored and blackenedresurface or replace
    Location: Kitchen
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: If you desire to keep back door open a screened door must be used to manage pests
    Location: Kitchen (back)
  • Mop sink (corrected)
    No available mop sink.
    Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
    Comments: Mop sink in closet has completely blocked and obviously not being usedmop sink must be used to dump water from cleaning
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Fan covers in walk in cooler developing dustclean
    Location: Walk-in cooler
 05/09/2012Recheck
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Ensure sanitizer buckets are set for kitchen and dining roomensure there is chlorine in the buckets
    Location: Kitchen
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Ensure sanitizer buckets are set for kitchen and dining roomensure there is chlorine in the buckets
    Location: Dining room
  • 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: Wet mop stored out side head down invert or hang to dry
    Location: Outdoor storage
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: All cutting boards are heavily scored and blackenedresurface or replace
    Location: Kitchen
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: If you desire to keep back door open a screened door must be used to manage pests
    Location: Kitchen (back)
  • Mop sink
    No available mop sink.
    Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
    Comments: Mop sink in closet has completely blocked and obviously not being usedmop sink must be used to dump water from cleaning
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Fan covers in walk in cooler developing dustclean
    Location: Walk-in cooler
 05/02/2012Routine
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: blue liquid in awesome bottle not labelled with content namelabe all chemicals1-20Label all toxins
    Location: Wait staff area
  • 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: Facility does not consistantly maked cooked held foods with date made or discard date
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and scrub all bustubs holding foods as well as bulk containers holding foodsthey are all very soiled
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and scrub all bustubs holding foods as well as bulk containers holding foodsthey are all very soiled
    Location: Kitchen
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Dish machine racks still very soiledclean
    Location: Three bay area
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No sanitizer set anywhere1-20Watch bleach ph levelstoo strong
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: Cook rinsing pots and putting awayno three bay set up for proper wash, rinse and sanitizing of dishes
    Location: Three bay area
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Do not store clothing on food or equipment shelving
    Location: Kitchen
  • 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: Invert or hang mopsdo not store head down on 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: Hoods appear to have date of cleaning changes by hand with a penhave hood system cleaned and stickered by company
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: No sajitizer set for storage of soiled towelssome towels overly soileddo not use these towels on food surfaces
  • Wiping cloths / clean
    Wet / Dry wiping clothes soiled.
    Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
    Comments: Cloth towels used with spray bottle are not stored in sanibucketyou must use disposable towels with spray bottlescloth towels require a sanitizer bucket1-20Do not use cloth towels with spray bottlesthey require a sanitizer bucket
    Location: Wait staff area
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: provide thermometer to server area mini fridge1-20provide
    Location: Wait staff area
    Equipment: Mini-fridge
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Items held in walk in cooler are not covered
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Grease trap and area around are soiledclean more regularly
    Location: Three bay area
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: Facility continually stores soiled dishes in veg. prep sinkfacility does have three bay available for dirty dishes but, does not use it
    Location: Kitchen
    Equipment: Prep sink
 01/20/2012Recheck
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: blue liquid in awesome bottle not labelled with content namelabe all chemicals
    Location: Wait staff area
  • 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: Facility does not consistantly maked cooked held foods with date made or discard date
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and scrub all bustubs holding foods as well as bulk containers holding foodsthey are all very soiled
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and scrub all bustubs holding foods as well as bulk containers holding foodsthey are all very soiled
    Location: Kitchen
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Dish machine racks still very soiledclean
    Location: Three bay area
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No sanitizer set anywhere
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: Cook rinsing pots and putting awayno three bay set up for proper wash, rinse and sanitizing of dishes
    Location: Three bay area
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Do not store clothing on food or equipment shelving
    Location: Kitchen
  • 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: Invert or hang mopsdo not store head down on 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: Hoods appear to have date of cleaning changes by hand with a penhave hood system cleaned and stickered by company
    Location: Cook line
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: No sajitizer set for storage of soiled towelssome towels overly soileddo not use these towels on food surfaces
  • Wiping cloths / clean
    Wet / Dry wiping clothes soiled.
    Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
    Comments: Cloth towels used with spray bottle are not stored in sanibucketyou must use disposable towels with spray bottlescloth towels require a sanitizer bucket
    Location: Wait staff area
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: provide thermometer to server area mini fridge
    Location: Wait staff area
    Equipment: Mini-fridge
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Items held in walk in cooler are not covered
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Grease trap and area around are soiledclean more regularly
    Location: Three bay area
  • Unapproved use of two bay
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: Facility continually stores soiled dishes in veg. prep sinkfacility does have three bay available for dirty dishes but, does not use it
    Location: Kitchen
    Equipment: Prep sink
 01/12/2012Routine

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