GRINDSTONE CHARLEY'S, 5822 CRAWFORDSVILLE RD, Speedway, IN - Restaurant inspection findings and violations

  1. All Cities
  2. IN small cities
  3. IN smaller cities
  4. Indiana
  5. Marion County, IN Restaurants

Business Info

Name: GRINDSTONE CHARLEY'S
Type: Restaurant
Address: 5822 CRAWFORDSVILLE RD, Speedway, IN 46224
County: Marion
License #: 45770
Smoking: Smoke Free
Total inspections: 22
Last inspection: 06/20/2014
Add photo of this business Description:

Restaurant representatives - add corrected or new information about GRINDSTONE CHARLEY'S, 5822 CRAWFORDSVILLE RD, Speedway, IN »


Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 06/20/2014Non-Illness Complaint
  • Harborage conditions (corrected)
    Owner or occupant allowing conditions to exist that cause or produce conditions in which rats, mosquitoes and other vectors have food, shelter and place to breed.
    Correction: Remove any and all items that allow food, shelter or breeding places. Usable items shall be stored in a safe manner at least eighteen inches above the ground.
    Comments: TWO TIRES FOUND IN DUMPSTER AREATHE CURRENT SEASON IS CONDITIONAL FOR MOSQUITO BREEDING
  • 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: DEGREASER-----------------------05/27/14: CORRECTED DURING INSPECTION
    Location: Kitchen (back)
  • 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: OBSERVED FOOD HANDLER TOUCHING LETTUCE. DISCARDED LETTUCE DURING INSPECTIONWARNING GIVEN - REPEAT OBSERVATION WILL RESULT WITH CITATION
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINK X 1
    Location: Kitchen
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: LEAKS BELOW THE HANDSINK - WORK ORDER PLACED FOR REPAIRS
    Location: Bar
    Equipment: Hand sink
  • Hand sanitizers (corrected)
    Hand sanitizer is being used improperly.
    Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
    Comments: NO SOAP PRESENT FOR BAR HANDSINKDISCUSSED WITH BARTENDER ABOUT PROPER HAND SANITIZER USAGE, ONLY OKAY TO USE AFTER PROPER HANDWASHING AND NOT A SUBSITUTE FOR HANDWASHING
  • 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: COATS STORED ON SHELVING FOR FOOD STORE EMPLOYEE PERSONAL BELONGINGS SEPARATE FROM FOOD PREP/FOOD STORAGE AREA
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: TWO LIGHTS OUT IN THE BACK HOOD
    Location: Kitchen (back)
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Location: Mens restroom
    Equipment: Hand sink
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. KITCHEN FRONT REACH IN COOLER (LEMONS)2. KITCHEN COOKLINE GLASS REACH IN COOLER
    Location: Kitchen
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. KITCHEN FRONT REACH IN COOLER (LEMONS)2. KITCHEN COOKLINE GLASS REACH IN COOLER
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WALK IN FREEZER DOOR
    Location: Kitchen
    Equipment: Walk in freezer
  • 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.
    Comments: PLACE TOWELS CLOSER TO HANDSINK FOR EFFECTIVE HANDWASHING
    Location: Kitchen (back)
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARD X 1 - SHOWED KITCHEN MANAGER WHERE MISSINGMANAGER REMOVED BULB DURING INSPECTION
    Location: Kitchen (back)
  • Water pressure (corrected)
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: LEFT HANDSINK
    Location: Mens restroom
    Equipment: Hand sink
 05/27/2014Recheck
  • Harborage conditions
    Owner or occupant allowing conditions to exist that cause or produce conditions in which rats, mosquitoes and other vectors have food, shelter and place to breed.
    Correction: Remove any and all items that allow food, shelter or breeding places. Usable items shall be stored in a safe manner at least eighteen inches above the ground.
    Comments: TWO TIRES FOUND IN DUMPSTER AREATHE CURRENT SEASON IS CONDITIONAL FOR MOSQUITO BREEDING
  • 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: DEGREASER
    Location: Kitchen (back)
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: OBSERVED FOOD HANDLER TOUCHING LETTUCE. DISCARDED LETTUCE DURING INSPECTIONWARNING GIVEN - REPEAT OBSERVATION WILL RESULT WITH CITATION
  • 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: OPEN DRINK X 1
    Location: Kitchen
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: LEAKS BELOW THE HANDSINK - WORK ORDER PLACED FOR REPAIRS
    Location: Bar
    Equipment: Hand sink
  • Hand sanitizers
    Hand sanitizer is being used improperly.
    Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
    Comments: NO SOAP PRESENT FOR BAR HANDSINKDISCUSSED WITH BARTENDER ABOUT PROPER HAND SANITIZER USAGE, ONLY OKAY TO USE AFTER PROPER HANDWASHING AND NOT A SUBSITUTE FOR HANDWASHING
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: COATS STORED ON SHELVING FOR FOOD STORE EMPLOYEE PERSONAL BELONGINGS SEPARATE FROM FOOD PREP/FOOD STORAGE AREA
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: TWO LIGHTS OUT IN THE BACK HOOD
    Location: Kitchen (back)
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Location: Mens restroom
    Equipment: Hand sink
  • 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: 1. KITCHEN FRONT REACH IN COOLER (LEMONS)2. KITCHEN COOKLINE GLASS REACH IN COOLER
    Location: Kitchen
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. KITCHEN FRONT REACH IN COOLER (LEMONS)2. KITCHEN COOKLINE GLASS REACH IN COOLER
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WALK IN FREEZER DOOR
    Location: Kitchen
    Equipment: Walk in freezer
  • Hand sink/soap
    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.
    Comments: PLACE TOWELS CLOSER TO HANDSINK FOR EFFECTIVE HANDWASHING
    Location: Kitchen (back)
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARD X 1 - SHOWED KITCHEN MANAGER WHERE MISSINGMANAGER REMOVED BULB DURING INSPECTION
    Location: Kitchen (back)
  • Water pressure
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: LEFT HANDSINK
    Location: Mens restroom
    Equipment: Hand sink
 05/16/2014Routine
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Inspector provided two (2) signs during inspection.Post on public entrances (all doors are considered public)Ensure employees who smoke, also smoke 8 feet away from all public entrances
  • 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: Sour cream
    Location: Wait staff area
    Equipment: Cold top
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Beef cooling time unknown - "made this morning"
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: Unlabled spray bottle container stored under the handsink in the back waitstaff area
    Location: Wait staff area
  • 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: 1. Observed waitstaff eating inside kitchen walking out.All staff eats outside of kitchen areaREPEAT VIOLATION
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw beef stored above cooked bone in ribsRibs were stored on the bottom shelf in the raw protein section
    Location: Kitchen
    Equipment: Walk in cooler
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: No soap used
    Location: Kitchen
    Equipment: Veg. Sink
  • 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. Bone in ribs2. Cooked chicken
    Location: Kitchen
    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: Leaks in plumbing line - repairRemove black tape and repair appropiately
    Location: Bar
    Equipment: 4-bay
  • Hoods inadequate or unapproved (corrected)
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: Missing filter in the cookline - ensure all vents are in place
  • 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: Personal phones stored in various places on food contact and prep surfaces (phone inside 9" pan)
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 12/11/13:Label flour container
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: Sticky bug strip stored over cup racksEnsure nothing is below sticky bug strips for dead pests to fall into open containers/food
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Sticky bug strip is full of dead pests, need to change
    Location: Kitchen
  • Dumpster drain plugs (corrected)
    Drain plugs for waste handling units not in place.
    Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
    Location: Dumpster area
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3 full shopping carts with paint cans
    Location: Dumpster area
  • 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.
    Comments: 1. Bone in ribs stacked and covered above 41 F. Do not stack foods during coolingDo not cover foods while coolingRibs made 12/03/13 at 3:00 pm. Did not cool to 41 F efficiently and was discarded during the inspection.Explained ways how to cool ribs more effectively during inspection and kitchen manager acknowledged
    Location: Kitchen
    Equipment: Walk in cooler
  • Readable thermometer (corrected)
    Thermometer not designed to be easily readable.
    Correction: Provide easily readable thermometer.
    Comments: Small thermometer in frying cooler is soiled and stem is broken. Replace thermometer and ensure it is clean to be able to read the temperature
    Location: Cook line
    Equipment: Prep Top 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: Open bag of flour not contained in a durable, cleanable container to prevent moisture/rodents/pests.
    Location: Dry storage
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Dead pests found inside alcohol container. Showed bartender to discard
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Large blender used for salsas needs more cleaning, soil build up
    Location: Kitchen
    Equipment: Mixer
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Location: Kitchen
    Equipment: Veg. 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: Pail with water under the sink
    Location: Mens restroom
    Equipment: Hand sink
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Utensils not available to handle bread
    Location: Wait staff area
    Equipment: Warming drawers
 12/18/2013Recheck
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Inspector provided two (2) signs during inspection.Post on public entrances (all doors are considered public)Ensure employees who smoke, also smoke 8 feet away from all public entrances
  • 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: Sour cream
    Location: Wait staff area
    Equipment: Cold top
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Beef cooling time unknown - "made this morning"
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: Unlabled spray bottle container stored under the handsink in the back waitstaff area
    Location: Wait staff area
  • 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: 1. Observed waitstaff eating inside kitchen walking out.All staff eats outside of kitchen areaREPEAT VIOLATION
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw beef stored above cooked bone in ribsRibs were stored on the bottom shelf in the raw protein section
    Location: Kitchen
    Equipment: Walk in cooler
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: No soap used
    Location: Kitchen
    Equipment: Veg. Sink
  • 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. Bone in ribs2. Cooked chicken
    Location: Kitchen
    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: Leaks in plumbing line - repairRemove black tape and repair appropiately
    Location: Bar
    Equipment: 4-bay
  • Hoods inadequate or unapproved (corrected)
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: Missing filter in the cookline - ensure all vents are in place
  • 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: Personal phones stored in various places on food contact and prep surfaces (phone inside 9" pan)
    Location: Kitchen
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 12/11/13:Label flour container
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: Sticky bug strip stored over cup racksEnsure nothing is below sticky bug strips for dead pests to fall into open containers/food
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Sticky bug strip is full of dead pests, need to change
    Location: Kitchen
  • Dumpster drain plugs
    Drain plugs for waste handling units not in place.
    Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
    Location: Dumpster area
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3 full shopping carts with paint cans
    Location: Dumpster area
  • 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.
    Comments: 1. Bone in ribs stacked and covered above 41 F. Do not stack foods during coolingDo not cover foods while coolingRibs made 12/03/13 at 3:00 pm. Did not cool to 41 F efficiently and was discarded during the inspection.Explained ways how to cool ribs more effectively during inspection and kitchen manager acknowledged
    Location: Kitchen
    Equipment: Walk in cooler
  • Readable thermometer (corrected)
    Thermometer not designed to be easily readable.
    Correction: Provide easily readable thermometer.
    Comments: Small thermometer in frying cooler is soiled and stem is broken. Replace thermometer and ensure it is clean to be able to read the temperature
    Location: Cook line
    Equipment: Prep Top 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: Open bag of flour not contained in a durable, cleanable container to prevent moisture/rodents/pests.
    Location: Dry storage
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Dead pests found inside alcohol container. Showed bartender to discard
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Large blender used for salsas needs more cleaning, soil build up
    Location: Kitchen
    Equipment: Mixer
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Location: Kitchen
    Equipment: Veg. Sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Pail with water under the sink
    Location: Mens restroom
    Equipment: Hand sink
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Utensils not available to handle bread
    Location: Wait staff area
    Equipment: Warming drawers
 12/11/2013Recheck
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Rodent droppings found in the back by the beer walk in cooler. Clean
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Clean near rear exit door, could provide hiding places for rodents.Area hard to see and hard to reach areas
    Location: Back room
  • 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: Sweep rodent droppings off floor
    Location: Back room
 12/11/2013Non-Illness Complaint Recheck
  • Smoking distance signage (corrected on site)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Inspector provided two (2) signs during inspection.Post on public entrances (all doors are considered public)Ensure employees who smoke, also smoke 8 feet away from all public entrances
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Sour cream
    Location: Wait staff area
    Equipment: Cold top
  • Cooling time (corrected on site)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Beef cooling time unknown - "made this morning"
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: Unlabled spray bottle container stored under the handsink in the back waitstaff area
    Location: Wait staff area
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Observed waitstaff eating inside kitchen walking out.All staff eats outside of kitchen areaREPEAT VIOLATION
    Location: Kitchen
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw beef stored above cooked bone in ribsRibs were stored on the bottom shelf in the raw protein section
    Location: Kitchen
    Equipment: Walk in cooler
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: No soap used
    Location: Kitchen
    Equipment: Veg. Sink
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Bone in ribs2. Cooked chicken
    Location: Kitchen
    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: Leaks in plumbing line - repairRemove black tape and repair appropiately
    Location: Bar
    Equipment: 4-bay
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: Missing filter in the cookline - ensure all vents are in place
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Personal phones stored in various places on food contact and prep surfaces (phone inside 9" pan)
    Location: Kitchen
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: Sticky bug strip stored over cup racksEnsure nothing is below sticky bug strips for dead pests to fall into open containers/food
    Location: Kitchen
  • Pests/rodents removed (corrected on site)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Sticky bug strip is full of dead pests, need to change
    Location: Kitchen
  • Dumpster drain plugs
    Drain plugs for waste handling units not in place.
    Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
    Location: Dumpster area
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3 full shopping carts with paint cans
    Location: Dumpster area
  • Cooling methods
    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.
    Comments: 1. Bone in ribs stacked and covered above 41 F. Do not stack foods during coolingDo not cover foods while coolingRibs made 12/03/13 at 3:00 pm. Did not cool to 41 F efficiently and was discarded during the inspection.Explained ways how to cool ribs more effectively during inspection and kitchen manager acknowledged
    Location: Kitchen
    Equipment: Walk in cooler
  • Readable thermometer
    Thermometer not designed to be easily readable.
    Correction: Provide easily readable thermometer.
    Comments: Small thermometer in frying cooler is soiled and stem is broken. Replace thermometer and ensure it is clean to be able to read the temperature
    Location: Cook line
    Equipment: Prep Top 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: Open bag of flour not contained in a durable, cleanable container to prevent moisture/rodents/pests.
    Location: Dry storage
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Dead pests found inside alcohol container. Showed bartender to discard
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Large blender used for salsas needs more cleaning, soil build up
    Location: Kitchen
    Equipment: Mixer
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Location: Kitchen
    Equipment: Veg. Sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Pail with water under the sink
    Location: Mens restroom
    Equipment: Hand sink
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Utensils not available to handle bread
    Location: Wait staff area
    Equipment: Warming drawers
 12/04/2013Routine
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Rodent droppings found in the back by the beer walk in cooler. Clean
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Clean near rear exit door, could provide hiding places for rodents.Area hard to see and hard to reach areas
    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: Sweep rodent droppings off floor
    Location: Back room
 12/04/2013Non-Illness Complaint
  • Smoking Distance (corrected on site)
    (a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
    Correction: Ensure there is no smoking withing eight feet of any public entrance.
    Comments: 06/20/13:Employees smoking outside the bar door
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Provide signage on public entrances
  • 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.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard x 1
    Location: Kitchen
    Equipment: Walk in freezer
 06/20/2013Recheck
  • Smoking distance signage (corrected on site)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Provide signage on public entrances
  • 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.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard x 1
    Location: Kitchen
    Equipment: Walk in freezer
 06/13/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Breading station, meat at 45 F. Using iced bag to keep cold
    Location: Cook line
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw beef stored over raw fish.2. Raw eggs stored over cheese and carrots
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Sani bucket stored inside handsink in front waitstaff station
    Location: Wait staff area
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Bar
    Equipment: 4-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Womens restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Mens restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Wait staff area
    Equipment: Hand sink
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: Missing filters in back cookline over stove
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: Garnishings
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Wait staff area
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Used one light guard from freezer and removed bulb from freezer temporarily
    Location: Kitchen
    Equipment: Walk in cooler
 03/04/2013Recheck
  • 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: Breading station, meat at 45 F. Using iced bag to keep cold
    Location: Cook line
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw beef stored over raw fish.2. Raw eggs stored over cheese and carrots
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Sani bucket stored inside handsink in front waitstaff station
    Location: Wait staff area
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Bar
    Equipment: 4-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Womens restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Mens restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Wait staff area
    Equipment: Hand sink
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: Missing filters in back cookline over stove
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: Garnishings
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Wait staff area
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Used one light guard from freezer and removed bulb from freezer temporarily
    Location: Kitchen
    Equipment: Walk in cooler
 03/01/2013Recheck
  • 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: Breading station, meat at 45 F. Using iced bag to keep cold
    Location: Cook line
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw beef stored over raw fish.2. Raw eggs stored over cheese and carrots
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Sani bucket stored inside handsink in front waitstaff station
    Location: Wait staff area
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Bar
    Equipment: 4-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Womens restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Mens restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Wait staff area
    Equipment: Hand sink
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: Missing filters in back cookline over stove
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: Garnishings
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Wait staff area
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Used one light guard from freezer and removed bulb from freezer temporarily
    Location: Kitchen
    Equipment: Walk in cooler
 02/28/2013Recheck
  • 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.
    Comments: Breading station, meat at 45 F. Using iced bag to keep cold
    Location: Cook line
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw beef stored over raw fish.2. Raw eggs stored over cheese and carrots
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Sani bucket stored inside handsink in front waitstaff station
    Location: Wait staff area
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Bar
    Equipment: 4-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Womens restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Mens restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Employee RR handsink leaks with bucket beneath to catch drips2. No hot water in the Bar3. No hot water in the Womens RR x 24. No hot water in the Mens RR x 25. No hot water in the waitstaff handsink x 2WASH BAR THINGS IN THE KITCHEN
    Location: Wait staff area
    Equipment: Hand sink
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: Missing filters in back cookline over stove
  • Self service utensils (corrected on site)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: Garnishings
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Wait staff area
    Equipment: Hand sink
  • Light shields (corrected on site)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Used one light guard from freezer and removed bulb from freezer temporarily
    Location: Kitchen
    Equipment: Walk in cooler
 02/25/2013Routine
  • 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: 2 potatoes for order re-heated to 165 F. Other potatoes were discarded. Potatoes in drawer according to cook was about 2 hours
    Location: Kitchen
    Equipment: Warming drawers
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Beans on cooklineGround steak/dredging station10/22/12:Sliced roast beef sitting on table and vegetables are being weighed and prepped first.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Beans on cooklineGround steak/dredging station10/22/12:Sliced roast beef sitting on table and vegetables are being weighed and prepped first.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Beans on cooklineGround steak/dredging station10/22/12:Sliced roast beef sitting on table and vegetables are being weighed and prepped first.
    Location: Kitchen
    Equipment: Prep table
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 10/18/12:No handwashing before new gloves were put on. Must wash every single time.10/22/12:Prep did not wash hands before putting on gloves.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open cups x 2 10/18/12 YES10/18/12:Plate of two chicken wings found in kitchen prep area. Stop eating in the kitchen prep area, must eat in dining or non prep area
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Ground meat stored over raw fish
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Sanitation bucket, wet towels, and lemon inside handsink10/18/12:Stop using handsink as a dump sink and take out santiizer bucket out of handsink. Cannot wash hands with sanitizer bucket inside.
    Location: Wait staff area
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: 1 cracked egg
    Location: Kitchen
    Equipment: Walk in cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: Fire extinguisher tagged 08/2011
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 10/22/12:Personal medication stored with food (cobblers, potatoes speed rack)
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Sugar for Tea
    Location: Kitchen
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: No utensil for handling garnishings (lemons, cherries,etc...)
    Location: Wait staff area
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Cook line
    Equipment: Reach in cooler (3 door)
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 10/18/12:Washing hands in sanitizer bucket. Discontinue!
    Location: Kitchen
 10/22/2012Recheck
  • 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: 2 potatoes for order re-heated to 165 F. Other potatoes were discarded. Potatoes in drawer according to cook was about 2 hours
    Location: Kitchen
    Equipment: Warming drawers
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Beans on cooklineGround steak/dredging station
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Beans on cooklineGround steak/dredging station
    Location: Cook line
    Equipment: Prep Top Cooler
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 10/18/12:No handwashing before new gloves were put on. Must wash every single time.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open cups x 2 10/18/12 YES10/18/12:Plate of two chicken wings found in kitchen prep area. Stop eating in the kitchen prep area, must eat in dining or non prep area
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Ground meat stored over raw fish
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Sanitation bucket, wet towels, and lemon inside handsink10/18/12:Stop using handsink as a dump sink and take out santiizer bucket out of handsink. Cannot wash hands with sanitizer bucket inside.
    Location: Wait staff area
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: 1 cracked egg
    Location: Kitchen
    Equipment: Walk in cooler
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: Fire extinguisher tagged 08/2011
  • 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: Sugar for Tea
    Location: Kitchen
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: No utensil for handling garnishings (lemons, cherries,etc...)
    Location: Wait staff area
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Cook line
    Equipment: Reach in cooler (3 door)
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 10/18/12:Washing hands in sanitizer bucket. Discontinue!
    Location: Kitchen
 10/18/2012Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 2 potatoes for order re-heated to 165 F. Other potatoes were discarded. Potatoes in drawer according to cook was about 2 hours
    Location: Kitchen
    Equipment: Warming drawers
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Beans on cooklineGround steak/dredging station
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Beans on cooklineGround steak/dredging station
    Location: Cook line
    Equipment: Prep Top Cooler
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open cups x 2
    Location: Kitchen
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Ground meat stored over raw fish
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Sanitation bucket, wet towels, and lemon inside handsink
    Location: Wait staff area
    Equipment: Hand sink
  • Packaging integrity (corrected on site)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: 1 cracked egg
    Location: Kitchen
    Equipment: Walk in cooler
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: Fire extinguisher tagged 08/2011
  • 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: Sugar for Tea
    Location: Kitchen
  • Self service utensils
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: No utensil for handling garnishings (lemons, cherries,etc...)
    Location: Wait staff area
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Cook line
    Equipment: Reach in cooler (3 door)
 10/11/2012Routine
  • 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: DRINK X 1
    Location: Kitchen
    Equipment: Prep table
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: TRASH X 2GREASE X 1
    Location: Dumpster area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Location: Kitchen
    Equipment: Walk in freezer
  • 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.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: WAITSTAFF X 2
    Location: Wait staff area
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: RIGHT FAUCET LEAKS
    Location: Kitchen
    Equipment: 3-bay
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: ORANGE QUAT TEST KIT FOR TABLETS FOR KITCHEN/WAITSTAFFWHITE CHLORINE TEST KIT FOR BAR (POWDER)
    Location: Kitchen
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: ORANGE QUAT TEST KIT FOR TABLETS FOR KITCHEN/WAITSTAFFWHITE CHLORINE TEST KIT FOR BAR (POWDER)
    Location: Bar
    Equipment: 3-bay
 06/27/2012Recheck
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: DRINK X 1
    Location: Kitchen
    Equipment: Prep table
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: TRASH X 2GREASE X 1
    Location: Dumpster area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Location: Kitchen
    Equipment: Walk in freezer
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: WAITSTAFF X 2
    Location: Wait staff area
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: RIGHT FAUCET LEAKS
    Location: Kitchen
    Equipment: 3-bay
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: ORANGE QUAT TEST KIT FOR TABLETS FOR KITCHEN/WAITSTAFFWHITE CHLORINE TEST KIT FOR BAR (POWDER)
    Location: Kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: ORANGE QUAT TEST KIT FOR TABLETS FOR KITCHEN/WAITSTAFFWHITE CHLORINE TEST KIT FOR BAR (POWDER)
    Location: Bar
    Equipment: 3-bay
 06/20/2012Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Ribs stacked on each other, cannot cool properly.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: Plate of soup found
    Location: Kitchen (back)
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Gloves inside handsink
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen (back)
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. Lots of birds inside dumpster2. Grease trap open
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: X-mas tree, rubbish
    Location: Dumpster area
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: Provide forks/tongs for lemon, limes, cherries, etc... for drinks.
    Location: Wait staff area
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: Provide forks/tongs for lemon, limes, cherries, etc... for drinks.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Breading station
    Location: Cook line
    Equipment: Prep Top Cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Breading station
    Location: Kitchen
    Equipment: Walk in freezer
  • 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: Breading station
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Re-seal gaskets, lots of icebuild up around door and food, hard to open and close, fans are getting icy2. 2-Door Reach in cooler, at the end of the cookline (grill side) temperatures are above 41. Top reach in cooler termperature at 47.6 and bottom reach in cooler at 48. Garlic inside bottom reach in cooler, DISCARDED.
    Location: Kitchen
    Equipment: Walk in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Re-seal gaskets, lots of icebuild up around door and food, hard to open and close, fans are getting icy2. 2-Door Reach in cooler, at the end of the cookline (grill side) temperatures are above 41. Top reach in cooler termperature at 47.6 and bottom reach in cooler at 48. Garlic inside bottom reach in cooler, DISCARDED.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Breading station03/07/12: Breading station: sliced green tomatoes
    Location: Cook line
    Equipment: Prep Top 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.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Wait staff area
    Equipment: Hand sink
 03/07/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Ribs stacked on each other, cannot cool properly.
    Location: Kitchen
    Equipment: Walk in cooler
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Plate of soup found
    Location: Kitchen (back)
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Gloves inside handsink
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Drying mop(s) (corrected on site)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen (back)
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. Lots of birds inside dumpster2. Grease trap open
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: X-mas tree, rubbish
    Location: Dumpster area
  • Self service utensils (corrected on site)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: Provide forks/tongs for lemon, limes, cherries, etc... for drinks.
    Location: Wait staff area
  • Self service utensils (corrected on site)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: Provide forks/tongs for lemon, limes, cherries, etc... for drinks.
    Location: Bar
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    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: Breading station
    Location: Cook line
    Equipment: Prep Top Cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Breading station
    Location: Kitchen
    Equipment: Walk in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Re-seal gaskets, lots of icebuild up around door and food, hard to open and close, fans are getting icy2. 2-Door Reach in cooler, at the end of the cookline (grill side) temperatures are above 41. Top reach in cooler termperature at 47.6 and bottom reach in cooler at 48. Garlic inside bottom reach in cooler, DISCARDED.
    Location: Kitchen
    Equipment: Walk in freezer
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Breading station
    Location: Cook line
    Equipment: Prep Top 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.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Wait staff area
    Equipment: Hand sink
 02/29/2012Routine
  • 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.
    Location: Kitchen (back)
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Island Oasis draining in bar hand sink. Use 4-bay dump bay to drain fluid.
    Location: Bar
    Equipment: Hand sink
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: Two (2) cooks observed prepping food without hats.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: One (1) light out in grill. Replace bulb
    Location: Kitchen (back)
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cook line reach in cooler Large ice build up. Defrost2. Water pooling in bottom of prep top cooler. Drain.
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: soiled bulk lids. Clean
    Location: Kitchen (back)
    Equipment: Bulk food containers
 11/30/2011Routine

Do you have any questions you'd like to ask about GRINDSTONE CHARLEY'S? Post them here so others can see them and respond.

×
GRINDSTONE CHARLEY'S respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend GRINDSTONE CHARLEY'S to others? (optional)
  
Add photo of GRINDSTONE CHARLEY'S (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
LONG JOHN SILVERS #26Speedway, IN
SPEEDWAY JR. BASEBALL/SOFTBALLSpeedway, IN
Mr. FrostyIndianapolis, IN
DOMINO'S PIZZA #2568Indianapolis, IN
*
STEAK N SHAKE #255Indianapolis, IN
BURGER KING #5631Indianapolis, IN
**
PIZZA HUTIndianapolis, IN
*****
LA FURIAIndianapolis, IN
*****
J'S FOOD MART OF INDIANA, IN
*****
INDYO FROZEN YOGURTIndianapolis, IN
*****

Restaurants in neighborhood

Name
No 1 Chinese Restaurant
FIREHOUSE SUBS
JORDAN'S FISH & CHICKEN
THORNTON FOOD & GAS MART107
KFC
CANTON EXPRESS
CHOCOLATE GALLERY
JIMMY JOHN'S

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. IN small cities
  3. IN smaller cities
  4. Indiana
  5. Marion County, IN Restaurants