- 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: Cream cheese and butter at 69.6 deg F to 70 deg F at buffet. Hold at 41 deg F or below. CORRECTED
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Provide consumer advisories for all menus.
- 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 eggs on top of prep top cooler. Store below ready to eat foods. Store in refrigeration. CORRECTED
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Vegetable (salad lettuce) draining in three bay sink with sanitizer bucket and raw chicken thawing 2 bays over. Discontinue. Use vegetable prep 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: Knife stored between prep tables. Store on cleaned and sanitized surface.
|
11/07/2014 | Recheck |
- 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: Cream cheese and butter at 69.6 deg F to 70 deg F at buffet. Hold at 41 deg F or below. CORRECTED
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Provide consumer advisories for all menus.
- 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 eggs on top of prep top cooler. Store below ready to eat foods. Store in refrigeration. CORRECTED
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Vegetable (salad lettuce) draining in three bay sink with sanitizer bucket and raw chicken thawing 2 bays over. Discontinue. Use vegetable prep 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: Knife stored between prep tables. Store on cleaned and sanitized surface.
|
10/30/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cream cheese and butter at 69.6 deg F to 70 deg F at buffet. Hold at 41 deg F or below. CORRECTED
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Provide consumer advisories for all menus.
- 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 eggs on top of prep top cooler. Store below ready to eat foods. Store in refrigeration. CORRECTED
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Vegetable (salad lettuce) draining in three bay sink with sanitizer bucket and raw chicken thawing 2 bays over. Discontinue. Use vegetable prep sink.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knife stored between prep tables. Store on cleaned and sanitized surface.
|
10/23/2014 | Routine |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Air conditioning leaking in kitchen and customer area. Repair.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Pitcher in drink ice at bar. Burn ice and clean and sanitize well before next use. CORRECTED
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Please clean fan guards in walk in cooler.
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: Pitcher in drink ice at bar. Burn ice and clean and sanitize well before next use. CORRECTED
Location: Bar
|
07/15/2014 | Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Air conditioning leaking in kitchen and customer area. Repair.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Pitcher in drink ice at bar. Burn ice and clean and sanitize well before next use. CORRECTED
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Please clean fan guards in walk in cooler.
- Ice reuse (corrected on site)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: Pitcher in drink ice at bar. Burn ice and clean and sanitize well before next use. CORRECTED
Location: Bar
|
06/30/2014 | Routine |
- 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: Bare hand contact with ready to eat foods (tomatoes). Always use a utensil to handle ready to eat foods. CORRECTED
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on gloves without hand washing. Always 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: Employee drink with no lid in kitchen. Provide lids and straws.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Cut citrus and luncheon meat on raw eggs. Discontinue. CORRECTED AT TIME OF INSPECTION
- 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: Purse on microwave. Store in approved area.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Front cutting baords soiled. Clean or resurface.
- 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: Corn chowder from yesterday at 47.3 deg F. Disposed of at time of inspection. Cool foods from 135 deg F to 70 deg F in 2 hours. Cool foods from 70 deg F to 41 deg F in additional 4 hrs or dispose of foods.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Sausage thawing at room temperature. Discontinue. Store in refigerator or thaw under running cold water.
|
03/05/2014 | Recheck |
- 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: Bare hand contact with ready to eat foods (tomatoes). Always use a utensil to handle ready to eat foods. COORECTED
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on gloves without hand washing. Always wash hands before putting on gloves.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink with no lid in kitchen. Provide lids and straws.
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Cut citrus and luncheon meat on raw eggs. Discontinue. CORRECTED AT TIME OF INSPECTION
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Purse on microwave. Store in approved area.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Front cutting baords soiled. Clean or resurface.
- 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: Corn chowder from yesterday at 47.3 deg F. Disposed of at time of inspection. Cool foods from 135 deg F to 70 deg F in 2 hours. Cool foods from 70 deg F to 41 deg F in additional 4 hrs or dispose of foods.
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Sausage thawing at room temperature. Discontinue. Store in refigerator or thaw under running cold water.
|
02/25/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Bottom of prep top cooler at holding foods at 45-47 deg F. Repair to hold foods at 41 deg F or below. Disposed of raw chicken, pasta salad, and potaotes at time of inspection.2. Cream cheese and butter at room temperature. Hold at 41 deg F or below. Note: disposed of butter and cream cheese at time of inspection.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Bottom of prep top cooler at holding foods at 45-47 deg F. Repair to hold foods at 41 deg F or below. Disposed of raw chicken, pasta salad, and potaotes at time of inspection.2. Cream cheese and butter at room temperature. Hold at 41 deg F or below. Note: disposed of butter and cream cheese at time of inspection.
Location: Buffet
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Water pooling in bottom of prep top cooler. Remove water and repair.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Foil lining grill. Discontinue. Clean as needed.
|
10/07/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Bottom of prep top cooler at holding foods at 45-47 deg F. Repair to hold foods at 41 deg F or below. Disposed of raw chicken, pasta salad, and potaotes at time of inspection.2. Cream cheese and butter at room temperature. Hold at 41 deg F or below. Note: disposed of butter and cream cheese at time of inspection.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Water pooling in bottom of prep top cooler. Remove water and repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Foil lining grill. Discontinue. Clean as needed.
|
09/30/2013 | Routine |
- 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: 6 potaotes at room temperature in warmer that was turned off from the night before at 74 deg F. Discontinue. Disposed of at time of inspection. CORRECTED
Location: Buffet
Equipment: Steam table
- 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: Cooked sausage and ham on top of ice at omelet station. Have product surrounded by ice to keep all of product at 41 deg F or below. Note: moved to prep top cooler at time of inspection. CORRECTED
Location: Kitchen
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cooling cooked potatoes covered in walk in cooler at 90 deg F. Uncover until cooled to 41 deg F or below then cover foods. CORRECTED
Location: Kitchen
Equipment: Walk in cooler
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee washed gloved hands. Discontinue. Remove gloves and wash hands as needed. Do not wash gloved hands. CORRECTED
- 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: Employee washed gloved hands. Discontinue. CORRECTED
Location: Kitchen
Equipment: Hand sink
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Label bulk food containers.
Location: Dry storage
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Thawing raw sauage in rinse bay of three bay sink. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration. CORRECTED2. Thawing raw chicken in vegetable prep sink. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration.Clean and sanitize vegetable prep sink. CORRECTED3. Thawing raw egg packets at room temperature. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration. CORRECTED
Location: Kitchen
Equipment: 3-bay
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Thawing raw sauage in rinse bay of three bay sink. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration. CORRECTED2. Thawing raw chicken in vegetable prep sink. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration.Clean and sanitize vegetable prep sink. CORRECTED3. Thawing raw egg packets at room temperature. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration. CORRECTED
Location: Kitchen
Equipment: 2-bay
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Thawing raw sauage in rinse bay of three bay sink. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration. CORRECTED2. Thawing raw chicken in vegetable prep sink. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration.Clean and sanitize vegetable prep sink. CORRECTED3. Thawing raw egg packets at room temperature. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration. CORRECTED
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Clean front prep top cooler cutting board.
Location: Kitchen
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: Soda syrup bag on the floor. Store 6 inches off the floor.
Location: Kitchen
|
04/26/2013 | Recheck |
- 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: 6 potaotes at room temperature in warmer that was turned off from the night before at 74 deg F. Discontinue. Disposed of at time of inspection. CORRECTED
Location: Buffet
Equipment: Steam table
- 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: Cooked sausage and ham on top of ice at omelet station. Have product surrounded by ice to keep all of product at 41 deg F or below. Note: moved to prep top cooler at time of inspection. CORRECTED
Location: Kitchen
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cooling cooked potatoes covered in walk in cooler at 90 deg F. Uncover until cooled to 41 deg F or below then cover foods. CORRECTED
Location: Kitchen
Equipment: Walk in cooler
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee washed gloved hands. Discontinue. Remove gloves and wash hands as needed. Do not wash gloved hands. CORRECTED
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee washed gloved hands. Discontinue. CORRECTED
Location: Kitchen
Equipment: Hand sink
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Label bulk food containers.
Location: Dry storage
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Thawing raw sauage in rinse bay of three bay sink. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration. CORRECTED2. Thawing raw chicken in vegetable prep sink. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration.Clean and sanitize vegetable prep sink. CORRECTED3. Thawing raw egg packets at room temperature. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration. CORRECTED
Location: Kitchen
Equipment: 3-bay
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Thawing raw sauage in rinse bay of three bay sink. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration. CORRECTED2. Thawing raw chicken in vegetable prep sink. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration.Clean and sanitize vegetable prep sink. CORRECTED3. Thawing raw egg packets at room temperature. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration. CORRECTED
Location: Kitchen
Equipment: 2-bay
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Thawing raw sauage in rinse bay of three bay sink. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration. CORRECTED2. Thawing raw chicken in vegetable prep sink. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration.Clean and sanitize vegetable prep sink. CORRECTED3. Thawing raw egg packets at room temperature. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration. CORRECTED
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Clean front prep top cooler cutting board.
Location: Kitchen
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: Soda syrup bag on the floor. Store 6 inches off the floor.
Location: Kitchen
|
04/19/2013 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide one employee with food borne illness prevention training. Note: scheduling large groupNote: scheduled for class Feb 12, 2013.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Please clean, resurface, or replace cutting boards.
Location: Kitchen
|
03/05/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide one employee with food borne illness prevention training. Note: scheduling large groupNote: scheduled for class Feb 12, 2013.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Please clean, resurface, or replace cutting boards.
Location: Kitchen
|
01/17/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide one employee with food borne illness prevention training. Note: scheduling large group
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Please clean, resurface, or replace cutting boards.
Location: Kitchen
|
01/03/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide one employee with food borne illness prevention training.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Please clean, resurface, or replace cutting boards.
Location: Kitchen
|
12/19/2012 | Routine |
- 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: Make sure all employee drinks have lids and straws. CORRECTED
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Pitcher in bar hand sink. Remove. Do not store anything in hand sink. CORRECTED
Location: Bar
Equipment: Hand sink
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface, or replace prep top cooler cutting board. Note: new cutting board ordered.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Please clean fan guards in walk in cooler.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for hand sink at bar.
Location: Bar
Equipment: Hand sink
|
08/28/2012 | Routine |
- Medicines (corrected on site)
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Comments: Do not store personal medicines in the kitchen. CORRECTED
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Make sure all employee drinks have lids and straws. CORRECTED
Location: Kitchen
- 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: Pitcher removed from bar hand sink. Do not put items in hand sinks. CORRECTED
Location: Main bar
|
03/13/2012 | Routine |
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