- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: *CORRECTIVE ACTION* ICE PACKS ADDED.
Location: Service counter
Equipment: Cooler drawers
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: *CORRECTIVE ACTION* ICE PACKS ADDED.
Location: Service counter
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING--IN PROGRESS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER REACH-IN-COOLER INTERIOR SURFACES, DOORS AND DOOR GASKETS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING--IN PROGRESS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER REACH-IN-COOLER INTERIOR SURFACES, DOORS AND DOOR GASKETS.
Location: Service counter
Equipment: Cold top
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
Location: Service counter
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
Location: Kitchen
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: FRONT SERVICE COUNTER HANDSINK NOT DRAINING--REPAIR AND ENSURE THAT ALL HANDSINKS ARE USED FOR HANDWASHING ONLY.
Location: Service counter
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: REMOVE OLD DAMGED SHELVING LINING AT MAIN WALK-IN-COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RESURFACE KITCHEN DISHMACHINE LOCATION WALLS--IN PROGRESS.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RESURFACE KITCHEN DISHMACHINE LOCATION WALLS--IN PROGRESS.
Location: Dish machine area
- 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: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Service counter
- 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: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Chemical 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: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Walk-in cooler
- 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: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Dish machine area
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: MANAGEMENT STATED THAT ECOLAB CAME OUT TODAY TO SERVICE FREEZER UNIT AND DISCOVERED THAT PARTS FOR UNIT WERE NEEDED TO REPAIR UNIT.*DISTRICT INSPECTOR WILL CONTACT THE ECOLAB REP TO DETERMINE THE ETA OF ORDERED PARTS.DISTRICT INSPECTOR CONTACTED ECOLAB REP VIA PHONE. REP STATED THAT CONTROLLER PART WAS ORDERED ON 9/3/14 (EVENING) AND THE ETA IS 9/5/14 WITH PLANS TO INSTALL PART ON 9/5/14 - 9/6/14.
Location: Service counter
Equipment: reach in freezer
- 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: PROVIDE THERMOMETERS WHERE MISSING AT REACH-IN-COOLERS AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
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: PROVIDE THERMOMETERS WHERE MISSING AT REACH-IN-COOLERS AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
Equipment: Cold top
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Location: Kitchen
Equipment: Dishmachine
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: DISHMACHINE DETERGENT CONTAINER IS EMPTY.
Location: Service counter
Equipment: Dishmachine
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Location: Bar
Equipment: Keg cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN PROGRESS
Location: Kitchen
Equipment: Mop sink
- 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: Bar
Equipment: Soda gun & holster
- 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: Bar
Equipment: Soda machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT KITCHEN 3-BAY SINK FAUCET HEAD ATTACHMENT WHEN WATER IS RUNNING.
Location: Kitchen
Equipment: 3-bay
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW HOT WATER PRESSURE THROUGHOUT ENTIRE ESTABLISHMENT.*CORRECTIVE ACTION* MANAGEMENT CONTACTED SERVICE REPAIRMAN TO SERVICE LOW HOT WATER PRESSURE ON-SITE.
Location: Kitchen
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW HOT WATER PRESSURE THROUGHOUT ENTIRE ESTABLISHMENT.*CORRECTIVE ACTION* MANAGEMENT CONTACTED SERVICE REPAIRMAN TO SERVICE LOW HOT WATER PRESSURE ON-SITE.
Location: Service counter
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW HOT WATER PRESSURE THROUGHOUT ENTIRE ESTABLISHMENT.*CORRECTIVE ACTION* MANAGEMENT CONTACTED SERVICE REPAIRMAN TO SERVICE LOW HOT WATER PRESSURE ON-SITE.
Location: Restroom
|
09/11/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: *CORRECTIVE ACTION* ICE PACKS ADDED.
Location: Service counter
Equipment: Cooler drawers
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: *CORRECTIVE ACTION* ICE PACKS ADDED.
Location: Service counter
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING--IN PROGRESS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER REACH-IN-COOLER INTERIOR SURFACES, DOORS AND DOOR GASKETS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING--IN PROGRESS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER REACH-IN-COOLER INTERIOR SURFACES, DOORS AND DOOR GASKETS.
Location: Service counter
Equipment: Cold top
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
Location: Service counter
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
Location: Kitchen
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: FRONT SERVICE COUNTER HANDSINK NOT DRAINING--REPAIR AND ENSURE THAT ALL HANDSINKS ARE USED FOR HANDWASHING ONLY.
Location: Service counter
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: REMOVE OLD DAMGED SHELVING LINING AT MAIN WALK-IN-COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RESURFACE KITCHEN DISHMACHINE LOCATION WALLS--IN PROGRESS.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RESURFACE KITCHEN DISHMACHINE LOCATION WALLS--IN PROGRESS.
Location: Dish machine area
- 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: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Service counter
- 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: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Chemical 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: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Walk-in cooler
- 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: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Dish machine area
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: MANAGEMENT STATED THAT ECOLAB CAME OUT TODAY TO SERVICE FREEZER UNIT AND DISCOVERED THAT PARTS FOR UNIT WERE NEEDED TO REPAIR UNIT.*DISTRICT INSPECTOR WILL CONTACT THE ECOLAB REP TO DETERMINE THE ETA OF ORDERED PARTS.DISTRICT INSPECTOR CONTACTED ECOLAB REP VIA PHONE. REP STATED THAT CONTROLLER PART WAS ORDERED ON 9/3/14 (EVENING) AND THE ETA IS 9/5/14 WITH PLANS TO INSTALL PART ON 9/5/14 - 9/6/14.
Location: Service counter
Equipment: reach in freezer
- 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: PROVIDE THERMOMETERS WHERE MISSING AT REACH-IN-COOLERS AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
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: PROVIDE THERMOMETERS WHERE MISSING AT REACH-IN-COOLERS AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
Equipment: Cold top
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Location: Kitchen
Equipment: Dishmachine
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: DISHMACHINE DETERGENT CONTAINER IS EMPTY.
Location: Service counter
Equipment: Dishmachine
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Location: Bar
Equipment: Keg cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN PROGRESS
Location: Kitchen
Equipment: Mop sink
- 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: Bar
Equipment: Soda gun & holster
- 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: Bar
Equipment: Soda machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT KITCHEN 3-BAY SINK FAUCET HEAD ATTACHMENT WHEN WATER IS RUNNING.
Location: Kitchen
Equipment: 3-bay
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW HOT WATER PRESSURE THROUGHOUT ENTIRE ESTABLISHMENT.*CORRECTIVE ACTION* MANAGEMENT CONTACTED SERVICE REPAIRMAN TO SERVICE LOW HOT WATER PRESSURE ON-SITE.
Location: Kitchen
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW HOT WATER PRESSURE THROUGHOUT ENTIRE ESTABLISHMENT.*CORRECTIVE ACTION* MANAGEMENT CONTACTED SERVICE REPAIRMAN TO SERVICE LOW HOT WATER PRESSURE ON-SITE.
Location: Service counter
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW HOT WATER PRESSURE THROUGHOUT ENTIRE ESTABLISHMENT.*CORRECTIVE ACTION* MANAGEMENT CONTACTED SERVICE REPAIRMAN TO SERVICE LOW HOT WATER PRESSURE ON-SITE.
Location: Restroom
|
09/03/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: *CORRECTIVE ACTION* ICE PACKS ADDED.
Location: Service counter
Equipment: Cooler drawers
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: *CORRECTIVE ACTION* ICE PACKS ADDED.
Location: Service counter
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING--IN PROGRESS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER REACH-IN-COOLER INTERIOR SURFACES, DOORS AND DOOR GASKETS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING--IN PROGRESS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER REACH-IN-COOLER INTERIOR SURFACES, DOORS AND DOOR GASKETS.
Location: Service counter
Equipment: Cold top
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
Location: Service counter
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
Location: Kitchen
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: FRONT SERVICE COUNTER HANDSINK NOT DRAINING--REPAIR AND ENSURE THAT ALL HANDSINKS ARE USED FOR HANDWASHING ONLY.
Location: Service counter
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: REMOVE OLD DAMGED SHELVING LINING AT MAIN WALK-IN-COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RESURFACE KITCHEN DISHMACHINE LOCATION WALLS--IN PROGRESS.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RESURFACE KITCHEN DISHMACHINE LOCATION WALLS--IN PROGRESS.
Location: Dish machine area
- 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: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Service counter
- 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: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Chemical 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: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Walk-in cooler
- 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: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Dish machine area
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Location: Service counter
Equipment: reach in freezer
- 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: PROVIDE THERMOMETERS WHERE MISSING AT REACH-IN-COOLERS AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
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: PROVIDE THERMOMETERS WHERE MISSING AT REACH-IN-COOLERS AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
Equipment: Cold top
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Location: Kitchen
Equipment: Dishmachine
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: DISHMACHINE DETERGENT CONTAINER IS EMPTY.
Location: Service counter
Equipment: Dishmachine
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Location: Bar
Equipment: Keg cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN PROGRESS
Location: Kitchen
Equipment: Mop sink
- 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: Bar
Equipment: Soda gun & holster
- 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: Bar
Equipment: Soda machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT KITCHEN 3-BAY SINK FAUCET HEAD ATTACHMENT WHEN WATER IS RUNNING.
Location: Kitchen
Equipment: 3-bay
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW HOT WATER PRESSURE THROUGHOUT ENTIRE ESTABLISHMENT.*CORRECTIVE ACTION* MANAGEMENT CONTACTED SERVICE REPAIRMAN TO SERVICE LOW HOT WATER PRESSURE ON-SITE.
Location: Kitchen
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW HOT WATER PRESSURE THROUGHOUT ENTIRE ESTABLISHMENT.*CORRECTIVE ACTION* MANAGEMENT CONTACTED SERVICE REPAIRMAN TO SERVICE LOW HOT WATER PRESSURE ON-SITE.
Location: Service counter
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW HOT WATER PRESSURE THROUGHOUT ENTIRE ESTABLISHMENT.*CORRECTIVE ACTION* MANAGEMENT CONTACTED SERVICE REPAIRMAN TO SERVICE LOW HOT WATER PRESSURE ON-SITE.
Location: Restroom
|
08/25/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: *CORRECTIVE ACTION* ICE PACKS ADDED.
Location: Service counter
Equipment: Cooler drawers
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: *CORRECTIVE ACTION* ICE PACKS ADDED.
Location: Service counter
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING--IN PROGRESS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER REACH-IN-COOLER INTERIOR SURFACES, DOORS AND DOOR GASKETS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING--IN PROGRESS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER REACH-IN-COOLER INTERIOR SURFACES, DOORS AND DOOR GASKETS.
Location: Service counter
Equipment: Cold top
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
Location: Service counter
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FRONT SERVICE COUNTER HANDSINK NOT DRAINING--REPAIR AND ENSURE THAT ALL HANDSINKS ARE USED FOR HANDWASHING ONLY.
Location: Service counter
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: REMOVE OLD DAMGED SHELVING LINING AT MAIN WALK-IN-COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RESURFACE KITCHEN DISHMACHINE LOCATION WALLS--IN PROGRESS.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RESURFACE KITCHEN DISHMACHINE LOCATION WALLS--IN PROGRESS.
Location: Dish machine area
- 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: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Service counter
- 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: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Chemical 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: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Walk-in cooler
- 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: IN PROGRESS:INCLUDING AT WALK-IN-BEER STORAGE COOLERS.
Location: Dish machine area
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Location: Service counter
Equipment: reach in freezer
- 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: PROVIDE THERMOMETERS WHERE MISSING AT REACH-IN-COOLERS AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
Equipment: Reach in cooler
- 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: PROVIDE THERMOMETERS WHERE MISSING AT REACH-IN-COOLERS AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
Equipment: Cold top
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Location: Kitchen
Equipment: Dishmachine
- Warewashing No detergent (corrected on site)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: DISHMACHINE DETERGENT CONTAINER IS EMPTY.
Location: Service counter
Equipment: Dishmachine
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Location: Bar
Equipment: Keg cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN PROGRESS
Location: Kitchen
Equipment: Mop sink
- 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: Bar
Equipment: Soda gun & holster
- 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: Bar
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
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: REPAIR ALL LEAKS AT KITCHEN 3-BAY SINK FAUCET HEAD ATTACHMENT WHEN WATER IS RUNNING.
Location: Kitchen
Equipment: 3-bay
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW HOT WATER PRESSURE THROUGHOUT ENTIRE ESTABLISHMENT.*CORRECTIVE ACTION* MANAGEMENT CONTACTED SERVICE REPAIRMAN TO SERVICE LOW HOT WATER PRESSURE ON-SITE.
Location: Kitchen
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW HOT WATER PRESSURE THROUGHOUT ENTIRE ESTABLISHMENT.*CORRECTIVE ACTION* MANAGEMENT CONTACTED SERVICE REPAIRMAN TO SERVICE LOW HOT WATER PRESSURE ON-SITE.
Location: Service counter
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW HOT WATER PRESSURE THROUGHOUT ENTIRE ESTABLISHMENT.*CORRECTIVE ACTION* MANAGEMENT CONTACTED SERVICE REPAIRMAN TO SERVICE LOW HOT WATER PRESSURE ON-SITE.
Location: Restroom
|
08/18/2014 | 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: MAINTAIN PROPER ICE BATH AT BAR FOR CUT FRUIT OR MAINTAIN IN REFRIGERATION UNIT OF 41 F OR BELOW.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER AND BAR WALK-IN-COOLER SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: 2-bay
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
Equipment: Hand sink
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: ENSURE THAT DISHES ARE BEING WASH/RINSED/SANITIZED PROPERLY (SOILED DISHES STORED ON CLEAN DISH RACK IN KITCHEN)--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP DRINKING CUPS ON CLEAN/SANITARY SURFACES AND NOT ON BARE COUNTER-TOPS (EX. USE BAR MATS, TRAYS. OR CUP HOLDERS).
Location: Dining room
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP DRINKING CUPS ON CLEAN/SANITARY SURFACES AND NOT ON BARE COUNTER-TOPS (EX. USE BAR MATS, TRAYS. OR CUP HOLDERS).
Location: Service counter
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN CHEMICAL STORAGE ROOM.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN CHEMICAL STORAGE ROOM.
Location: Chemical room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE WHERE MISSING AT KITCHEN ABOVE WALK-IN-COOLER UNITS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Walk-in freezer
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACINE (INTERIOR AND EXTERIOR SURFACES).DO NOT USE DISHMACHINE FOR STORAGE PURPOSES.
Location: Kitchen
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR DOOR SURFACES.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CONTINUE TO WORK ON:REPAIR LEAKS AT KITCHEN 3-BAY SINK FAUCET HEAD.
Location: Kitchen
Equipment: 3-bay
- 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: 1) DO NOT STORE KNIFE IN BETWEEN LID OF COLD-TOP UNIT TO PREVENT CROSS-CONTAMINATION.2) KEEP BAR ICE SCOOP STORED ICE BIN WITH HANDLE UP OR STORE IN PROPER ICE SCOOP HOLDER.
Location: Cook line
Equipment: Cold top
- 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: 1) DO NOT STORE KNIFE IN BETWEEN LID OF COLD-TOP UNIT TO PREVENT CROSS-CONTAMINATION.2) KEEP BAR ICE SCOOP STORED ICE BIN WITH HANDLE UP OR STORE IN PROPER ICE SCOOP HOLDER.
Location: Bar
Equipment: Ice bin
|
03/10/2014 | Recheck |
- 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: MAINTAIN PROPER ICE BATH AT BAR FOR CUT FRUIT OR MAINTAIN IN REFRIGERATION UNIT OF 41 F OR BELOW.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN WALK-IN-COOLER AND BAR WALK-IN-COOLER SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: 2-bay
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
Equipment: Hand sink
- Food contacting soiled utensils/equipment (corrected on site)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: ENSURE THAT DISHES ARE BEING WASH/RINSED/SANITIZED PROPERLY (SOILED DISHES STORED ON CLEAN DISH RACK IN KITCHEN)--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP DRINKING CUPS ON CLEAN/SANITARY SURFACES AND NOT ON BARE COUNTER-TOPS (EX. USE BAR MATS, TRAYS. OR CUP HOLDERS).
Location: Dining room
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP DRINKING CUPS ON CLEAN/SANITARY SURFACES AND NOT ON BARE COUNTER-TOPS (EX. USE BAR MATS, TRAYS. OR CUP HOLDERS).
Location: Service counter
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN CHEMICAL STORAGE ROOM.
Location: Kitchen
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN CHEMICAL STORAGE ROOM.
Location: Chemical room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE WHERE MISSING AT KITCHEN ABOVE WALK-IN-COOLER UNITS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Walk-in freezer
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACINE (INTERIOR AND EXTERIOR SURFACES).DO NOT USE DISHMACHINE FOR STORAGE PURPOSES.
Location: Kitchen
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR DOOR SURFACES.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT KITCHEN 3-BAY SINK FAUCET HEAD.
Location: Kitchen
Equipment: 3-bay
- 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: 1) DO NOT STORE KNIFE IN BETWEEN LID OF COLD-TOP UNIT TO PREVENT CROSS-CONTAMINATION.2) KEEP BAR ICE SCOOP STORED ICE BIN WITH HANDLE UP OR STORE IN PROPER ICE SCOOP HOLDER.
Location: Cook line
Equipment: Cold top
- 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: 1) DO NOT STORE KNIFE IN BETWEEN LID OF COLD-TOP UNIT TO PREVENT CROSS-CONTAMINATION.2) KEEP BAR ICE SCOOP STORED ICE BIN WITH HANDLE UP OR STORE IN PROPER ICE SCOOP HOLDER.
Location: Bar
Equipment: Ice bin
|
03/03/2014 | Routine |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: -COOK-LINE COOLER DRAWERS AT 45 F (KEEP DRAWERS CLOSED AFTER USE).-ICE BATH AT SERVICE COUNTER COOK-LINE AT 45 F - 50 F; MAINTAIN ICE BATH PROPERLY TO ENSURE FOOD STORAGE CONTAINERS ARE PROPERLY SUBMERGED IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Cook line
Equipment: Cooler drawers
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: -COOK-LINE COOLER DRAWERS AT 45 F (KEEP DRAWERS CLOSED AFTER USE).-ICE BATH AT SERVICE COUNTER COOK-LINE AT 45 F - 50 F; MAINTAIN ICE BATH PROPERLY TO ENSURE FOOD STORAGE CONTAINERS ARE PROPERLY SUBMERGED IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Cook line
- 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.
Location: Bar
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORE CHEMICALS ON HANDSINKS OR SHELVING CONTAINING CONDIMENTS AND SILVERWARE.
Location: Bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORE CHEMICALS ON HANDSINKS OR SHELVING CONTAINING CONDIMENTS AND SILVERWARE.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE PERSONAL FOOD/DRINKS (EX. MT. DEW, BAGELS, SYRUP, ETC.) STORED AT KITCHEN WALK-IN-COOLERS--DISCONTINUE THIS BEHAVIOR.OPEN EMPLOYEE DRINK STORE ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
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: EMPLOYEE PERSONAL FOOD/DRINKS (EX. MT. DEW, BAGELS, SYRUP, ETC.) STORED AT KITCHEN WALK-IN-COOLERS--DISCONTINUE THIS BEHAVIOR.OPEN EMPLOYEE DRINK STORE ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP ALL HANDWASHING STATIONS CLEANED/SANITIZED ROUTINELY (EX. PAPERTOWE AND SOAP DISPENSERS)
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP ALL HANDWASHING STATIONS CLEANED/SANITIZED ROUTINELY (EX. PAPERTOWE AND SOAP DISPENSERS)
Location: Service counter
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP ALL HANDWASHING STATIONS CLEANED/SANITIZED ROUTINELY (EX. PAPERTOWE AND SOAP DISPENSERS)
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP ALL HANDWASHING STATIONS CLEANED/SANITIZED ROUTINELY (EX. PAPERTOWE AND SOAP DISPENSERS)
Location: Bar
Equipment: Hand sink
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER IN KITCHEN WEARING BRACELET---REMOVE.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: -GET RID OF ANY ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE AT KITCHEN CHEMICAL STORAGE ROOM. -REMOVE PAPERTOWEL LINER OUT OF CUP STORAGE HOLDER AT BAR LOCATION; ALL LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE OR JUST STORE ON CLEAN/SANITARY SURFACE.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: -GET RID OF ANY ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE AT KITCHEN CHEMICAL STORAGE ROOM. -REMOVE PAPERTOWEL LINER OUT OF CUP STORAGE HOLDER AT BAR LOCATION; ALL LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE OR JUST STORE ON CLEAN/SANITARY SURFACE.
Location: Chemical room
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: -GET RID OF ANY ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE AT KITCHEN CHEMICAL STORAGE ROOM. -REMOVE PAPERTOWEL LINER OUT OF CUP STORAGE HOLDER AT BAR LOCATION; ALL LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE OR JUST STORE ON CLEAN/SANITARY SURFACE.
Location: Bar
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JUNE OF 2012)
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JUNE OF 2012)
Location: Bar
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JUNE OF 2012)
Location: Dining room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS: NEW CEILING TILE ON ORDER.PROVIDE CEILING TILE WHERE MISSING AT KITCHEN (ENSURE ALL REPAIRS ARE COMPLETED FIRST).
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS; INCLUDING WALK-IN-FREEZER, MAIN WALK-IN-COOLER AND BEER WALK-IN-COOLER.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER WALLS, FLOORS AND CEILING SURFACES.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS; INCLUDING WALK-IN-FREEZER, MAIN WALK-IN-COOLER AND BEER WALK-IN-COOLER.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER WALLS, FLOORS AND CEILING SURFACES.
Location: Chemical 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS; INCLUDING WALK-IN-FREEZER, MAIN WALK-IN-COOLER AND BEER WALK-IN-COOLER.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER WALLS, FLOORS AND CEILING SURFACES.
Location: Walk-in cooler
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS; INCLUDING WALK-IN-FREEZER, MAIN WALK-IN-COOLER AND BEER WALK-IN-COOLER.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER WALLS, FLOORS AND CEILING SURFACES.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: WORK ORDER-REPAIR HEAVY ICE BUILD-UP ON KITCHEN WALK-IN-BEER COOLER PIPING--TECHNICAN SCHEDULED TO COME OUT TODAY FOR SECOND TIME TO COMPLETER REPAIR.-REPLACE OR RESURFACE RUSTED SHELVING AT INTERIOR OF COOK-LINE COLD-TOP COOLERS WHERE NEEDED.
Location: Kitchen
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: WORK ORDER-REPAIR HEAVY ICE BUILD-UP ON KITCHEN WALK-IN-BEER COOLER PIPING--TECHNICAN SCHEDULED TO COME OUT TODAY FOR SECOND TIME TO COMPLETER REPAIR.-REPLACE OR RESURFACE RUSTED SHELVING AT INTERIOR OF COOK-LINE COLD-TOP COOLERS WHERE NEEDED.
Location: Cook line
Equipment: Cold top
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR LEAKS AT BAR KEG COOLER.
Location: Bar
Equipment: Keg 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: -KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN MAIN WALK-IN-COOLER (EX. BUCKETS OF FOOD LIKE PICKLES).-KEEP FOODS COVERED PROPERLY AT WALK-IN-FREEZER (EX. CRAB LEGS).
Location: Kitchen
Equipment: Walk in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: -KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN MAIN WALK-IN-COOLER (EX. BUCKETS OF FOOD LIKE PICKLES).-KEEP FOODS COVERED PROPERLY AT WALK-IN-FREEZER (EX. CRAB LEGS).
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN, SANITIZE AND ORGANIZE KITCHEN CHEMICAL STORAGE ROOM--CORRECTED.-SOILED WALK-IN-COOLER/WALK-IN-BEER COOLER AND DRY STORAGE ROOM SHELVING.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN, SANITIZE AND ORGANIZE KITCHEN CHEMICAL STORAGE ROOM--CORRECTED.-SOILED WALK-IN-COOLER/WALK-IN-BEER COOLER AND DRY STORAGE ROOM SHELVING.
Location: Chemical room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN, SANITIZE AND ORGANIZE KITCHEN CHEMICAL STORAGE ROOM--CORRECTED.-SOILED WALK-IN-COOLER/WALK-IN-BEER COOLER AND DRY STORAGE ROOM SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN, SANITIZE AND ORGANIZE KITCHEN CHEMICAL STORAGE ROOM--CORRECTED.-SOILED WALK-IN-COOLER/WALK-IN-BEER COOLER AND DRY STORAGE ROOM SHELVING.
Location: Dry storage
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO MONITOR AND WORK ON DETAILED CLEANING/SANITIZING.
Location: Bar
Equipment: Soda gun & holster
- 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: -KEEP ICE SCOOP STORED PROPLERY WITH HANDLE UP IF STORED IN ICE BIN.-DO NOT STORE KNIVES IN BETWEEN EQUIPMENT AT COOK-LINE COLD-TOP UNIT LIDS TO PREVENT CROSS-CONTAMINATION.
Location: Bar
Equipment: Ice bin
- 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: -KEEP ICE SCOOP STORED PROPLERY WITH HANDLE UP IF STORED IN ICE BIN.-DO NOT STORE KNIVES IN BETWEEN EQUIPMENT AT COOK-LINE COLD-TOP UNIT LIDS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Knife/utensil rack
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07/17/2013 | 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: -COOK-LINE COOLER DRAWERS AT 45 F (KEEP DRAWERS CLOSED AFTER USE).-ICE BATH AT SERVICE COUNTER COOK-LINE AT 45 F - 50 F; MAINTAIN ICE BATH PROPERLY TO ENSURE FOOD STORAGE CONTAINERS ARE PROPERLY SUBMERGED IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Cook line
Equipment: Cooler 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: -COOK-LINE COOLER DRAWERS AT 45 F (KEEP DRAWERS CLOSED AFTER USE).-ICE BATH AT SERVICE COUNTER COOK-LINE AT 45 F - 50 F; MAINTAIN ICE BATH PROPERLY TO ENSURE FOOD STORAGE CONTAINERS ARE PROPERLY SUBMERGED IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Cook line
- 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.
Location: Bar
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORE CHEMICALS ON HANDSINKS OR SHELVING CONTAINING CONDIMENTS AND SILVERWARE.
Location: Bar
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORE CHEMICALS ON HANDSINKS OR SHELVING CONTAINING CONDIMENTS AND SILVERWARE.
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: EMPLOYEE PERSONAL FOOD/DRINKS (EX. MT. DEW, BAGELS, SYRUP, ETC.) STORED AT KITCHEN WALK-IN-COOLERS--DISCONTINUE THIS BEHAVIOR.OPEN EMPLOYEE DRINK STORE ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
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: EMPLOYEE PERSONAL FOOD/DRINKS (EX. MT. DEW, BAGELS, SYRUP, ETC.) STORED AT KITCHEN WALK-IN-COOLERS--DISCONTINUE THIS BEHAVIOR.OPEN EMPLOYEE DRINK STORE ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP ALL HANDWASHING STATIONS CLEANED/SANITIZED ROUTINELY (EX. PAPERTOWE AND SOAP DISPENSERS)
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP ALL HANDWASHING STATIONS CLEANED/SANITIZED ROUTINELY (EX. PAPERTOWE AND SOAP DISPENSERS)
Location: Service counter
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP ALL HANDWASHING STATIONS CLEANED/SANITIZED ROUTINELY (EX. PAPERTOWE AND SOAP DISPENSERS)
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP ALL HANDWASHING STATIONS CLEANED/SANITIZED ROUTINELY (EX. PAPERTOWE AND SOAP DISPENSERS)
Location: Bar
Equipment: Hand sink
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER IN KITCHEN WEARING BRACELET---REMOVE.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: -GET RID OF ANY ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE AT KITCHEN CHEMICAL STORAGE ROOM. -REMOVE PAPERTOWEL LINER OUT OF CUP STORAGE HOLDER AT BAR LOCATION; ALL LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE OR JUST STORE ON CLEAN/SANITARY SURFACE.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: -GET RID OF ANY ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE AT KITCHEN CHEMICAL STORAGE ROOM. -REMOVE PAPERTOWEL LINER OUT OF CUP STORAGE HOLDER AT BAR LOCATION; ALL LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE OR JUST STORE ON CLEAN/SANITARY SURFACE.
Location: Chemical room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: -GET RID OF ANY ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE AT KITCHEN CHEMICAL STORAGE ROOM. -REMOVE PAPERTOWEL LINER OUT OF CUP STORAGE HOLDER AT BAR LOCATION; ALL LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE OR JUST STORE ON CLEAN/SANITARY SURFACE.
Location: Bar
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JUNE OF 2012)
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JUNE OF 2012)
Location: Bar
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JUNE OF 2012)
Location: Dining room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT KITCHEN (ENSURE ALL REPAIRS ARE COMPLETED FIRST).
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS; INCLUDING WALK-IN-FREEZER, MAIN WALK-IN-COOLER AND BEER WALK-IN-COOLER.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER WALLS, FLOORS AND CEILING SURFACES.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS; INCLUDING WALK-IN-FREEZER, MAIN WALK-IN-COOLER AND BEER WALK-IN-COOLER.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER WALLS, FLOORS AND CEILING SURFACES.
Location: Chemical 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS; INCLUDING WALK-IN-FREEZER, MAIN WALK-IN-COOLER AND BEER WALK-IN-COOLER.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER WALLS, FLOORS AND CEILING SURFACES.
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS; INCLUDING WALK-IN-FREEZER, MAIN WALK-IN-COOLER AND BEER WALK-IN-COOLER.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER WALLS, FLOORS AND CEILING SURFACES.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: -REPAIR HEAVY ICE BUILD-UP ON KITCHEN WALK-IN-BEER COOLER PIPING.-REPLACE OR RESURFACE RUSTED SHELVING AT INTERIOR OF COOK-LINE COLD-TOP COOLERS WHERE NEEDED.
Location: Kitchen
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: -REPAIR HEAVY ICE BUILD-UP ON KITCHEN WALK-IN-BEER COOLER PIPING.-REPLACE OR RESURFACE RUSTED SHELVING AT INTERIOR OF COOK-LINE COLD-TOP COOLERS WHERE NEEDED.
Location: Cook line
Equipment: Cold top
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR LEAKS AT BAR KEG COOLER.
Location: Bar
Equipment: Keg 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: -KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN MAIN WALK-IN-COOLER (EX. BUCKETS OF FOOD LIKE PICKLES).-KEEP FOODS COVERED PROPERLY AT WALK-IN-FREEZER (EX. CRAB LEGS).
Location: Kitchen
Equipment: Walk in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: -KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN MAIN WALK-IN-COOLER (EX. BUCKETS OF FOOD LIKE PICKLES).-KEEP FOODS COVERED PROPERLY AT WALK-IN-FREEZER (EX. CRAB LEGS).
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN, SANITIZE AND ORGANIZE KITCHEN CHEMICAL STORAGE ROOM.-SOILED WALK-IN-COOLER/WALK-IN-BEER COOLER AND DRY STORAGE ROOM SHELVING.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN, SANITIZE AND ORGANIZE KITCHEN CHEMICAL STORAGE ROOM.-SOILED WALK-IN-COOLER/WALK-IN-BEER COOLER AND DRY STORAGE ROOM SHELVING.
Location: Chemical room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN, SANITIZE AND ORGANIZE KITCHEN CHEMICAL STORAGE ROOM.-SOILED WALK-IN-COOLER/WALK-IN-BEER COOLER AND DRY STORAGE ROOM SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN, SANITIZE AND ORGANIZE KITCHEN CHEMICAL STORAGE ROOM.-SOILED WALK-IN-COOLER/WALK-IN-BEER COOLER AND DRY STORAGE ROOM SHELVING.
Location: Dry storage
Equipment: Metal shelving
- 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: Bar
Equipment: Soda gun & holster
- 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: -KEEP ICE SCOOP STORED PROPLERY WITH HANDLE UP IF STORED IN ICE BIN.-DO NOT STORE KNIVES IN BETWEEN EQUIPMENT AT COOK-LINE COLD-TOP UNIT LIDS TO PREVENT CROSS-CONTAMINATION.
Location: Bar
Equipment: Ice bin
- 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: -KEEP ICE SCOOP STORED PROPLERY WITH HANDLE UP IF STORED IN ICE BIN.-DO NOT STORE KNIVES IN BETWEEN EQUIPMENT AT COOK-LINE COLD-TOP UNIT LIDS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Knife/utensil rack
|
07/10/2013 | 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: SOUR CREAM ON ICE BATH AT 49 F ON COOK-LINE; ENSURE ALL OF FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO ENSURE THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Cook line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE LIVE ROACH SEEN BY MOPSINK LOCATION.ESTABLISHMENT RECEIVES ROUTINE PEST CONTROL INSPECTIONS PROVIDED BY ECOLAB. RECENT PEST CONTROL INSPECTION REPORT WAS REVIEWED BY INSPECTOR. MANAGEMENT WAS INSTURCTED TO CONTACT ECOLAB REGARDING THIS VIOLATION FOR RE-INSPECTION. PROVIDE UPDATED DOCUMENTATION ON RECHECK INSPECTION DATE.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE LIVE ROACH SEEN BY MOPSINK LOCATION.ESTABLISHMENT RECEIVES ROUTINE PEST CONTROL INSPECTIONS PROVIDED BY ECOLAB. RECENT PEST CONTROL INSPECTION REPORT WAS REVIEWED BY INSPECTOR. MANAGEMENT WAS INSTURCTED TO CONTACT ECOLAB REGARDING THIS VIOLATION FOR RE-INSPECTION. PROVIDE UPDATED DOCUMENTATION ON RECHECK INSPECTION DATE.
Location: Chemical room
- 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: EMPLOYEE PERSONAL FOOD STORED IN BAR REACH-IN-COOLER (EX. SIMPLAIT YOPLAIT)--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CHEMICAL STORAGE ROOM AND FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CHEMICAL STORAGE ROOM AND FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS.
Location: Chemical 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CHEMICAL STORAGE ROOM AND FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS.
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CHEMICAL STORAGE ROOM AND FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS.
Location: Walk-in freezer
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR EXTERIOR VENT COVER OF RANDELL COLD-TOP COOLER UNIT ON COOK-LINE.
Location: Cook line
Equipment: Cold top
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR LEAKS AT KEG COOLER.
Location: Cook line
Equipment: Keg 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: KEEP FOOD STORED OFF FLOOR AT WALK-IN-COOLER AT LEAST 6 INCHES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED HANDWASHING STATIONS (PAPERTOWEL AND SOAP DISPENSERS).-CLEAN AND ORGANIZE KITCHEN CHEMICAL STORAGE ROOM AND FLOORS.-SOILED WALK-IN-COOLER SHELVING.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED HANDWASHING STATIONS (PAPERTOWEL AND SOAP DISPENSERS).-CLEAN AND ORGANIZE KITCHEN CHEMICAL STORAGE ROOM AND FLOORS.-SOILED WALK-IN-COOLER SHELVING.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED HANDWASHING STATIONS (PAPERTOWEL AND SOAP DISPENSERS).-CLEAN AND ORGANIZE KITCHEN CHEMICAL STORAGE ROOM AND FLOORS.-SOILED WALK-IN-COOLER SHELVING.
Location: Chemical room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED HANDWASHING STATIONS (PAPERTOWEL AND SOAP DISPENSERS).-CLEAN AND ORGANIZE KITCHEN CHEMICAL STORAGE ROOM AND FLOORS.-SOILED WALK-IN-COOLER SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- 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: DO NOT STORE KNIVES IN BETWEEN EQUIPMENT (COLD-TOP UNIT) TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Cold top
|
02/19/2013 | Recheck |
- 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 ON ICE BATH AT 49 F ON COOK-LINE; ENSURE ALL OF FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO ENSURE THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE LIVE ROACH SEEN BY MOPSINK LOCATION.ESTABLISHMENT RECEIVES ROUTINE PEST CONTROL INSPECTIONS PROVIDED BY ECOLAB. RECENT PEST CONTROL INSPECTION REPORT WAS REVIEWED BY INSPECTOR. MANAGEMENT WAS INSTURCTED TO CONTACT ECOLAB REGARDING THIS VIOLATION FOR RE-INSPECTION. PROVIDE UPDATED DOCUMENTATION ON RECHECK INSPECTION DATE.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE LIVE ROACH SEEN BY MOPSINK LOCATION.ESTABLISHMENT RECEIVES ROUTINE PEST CONTROL INSPECTIONS PROVIDED BY ECOLAB. RECENT PEST CONTROL INSPECTION REPORT WAS REVIEWED BY INSPECTOR. MANAGEMENT WAS INSTURCTED TO CONTACT ECOLAB REGARDING THIS VIOLATION FOR RE-INSPECTION. PROVIDE UPDATED DOCUMENTATION ON RECHECK INSPECTION DATE.
Location: Chemical room
- 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: EMPLOYEE PERSONAL FOOD STORED IN BAR REACH-IN-COOLER (EX. SIMPLAIT YOPLAIT)--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CHEMICAL STORAGE ROOM AND FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CHEMICAL STORAGE ROOM AND FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS.
Location: Chemical 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CHEMICAL STORAGE ROOM AND FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS.
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CHEMICAL STORAGE ROOM AND FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS.
Location: Walk-in freezer
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR EXTERIOR VENT COVER OF RANDELL COLD-TOP COOLER UNIT ON COOK-LINE.
Location: Cook line
Equipment: Cold top
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR LEAKS AT KEG COOLER.
Location: Cook line
Equipment: Keg 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: KEEP FOOD STORED OFF FLOOR AT WALK-IN-COOLER AT LEAST 6 INCHES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED HANDWASHING STATIONS (PAPERTOWEL AND SOAP DISPENSERS).-CLEAN AND ORGANIZE KITCHEN CHEMICAL STORAGE ROOM AND FLOORS.-SOILED WALK-IN-COOLER SHELVING.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED HANDWASHING STATIONS (PAPERTOWEL AND SOAP DISPENSERS).-CLEAN AND ORGANIZE KITCHEN CHEMICAL STORAGE ROOM AND FLOORS.-SOILED WALK-IN-COOLER SHELVING.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED HANDWASHING STATIONS (PAPERTOWEL AND SOAP DISPENSERS).-CLEAN AND ORGANIZE KITCHEN CHEMICAL STORAGE ROOM AND FLOORS.-SOILED WALK-IN-COOLER SHELVING.
Location: Chemical room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED HANDWASHING STATIONS (PAPERTOWEL AND SOAP DISPENSERS).-CLEAN AND ORGANIZE KITCHEN CHEMICAL STORAGE ROOM AND FLOORS.-SOILED WALK-IN-COOLER SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- 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: DO NOT STORE KNIVES IN BETWEEN EQUIPMENT (COLD-TOP UNIT) TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Cold top
|
02/12/2013 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE PAPER TOWEL DISPENSER AT KITCHEN HANDSINK LOCATED NEAR WALK-IN-BEER COOLER--IN PROGRESS/ON ORDER.REPLACE DAMAGED DOOR GASKETS ON KITCHEN ICE MACHINE DOORS--CORRECTED.REPAIR KITCHEN AND BAR DISHMACHINE GAUGES IF NOT WORKING PROPERLY TO DETECT CORRECT WASH AND RINSE TEMPERATURES--GOOD.REPLACE DAMAGED RUSTED SHELVING AT INTERIOR OF REACH-IN COLD-TOP UNITS WHERE NEEDED AT COOK/SERVING LOCATION--CORRECTED.
Location: Kitchen
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE PAPER TOWEL DISPENSER AT KITCHEN HANDSINK LOCATED NEAR WALK-IN-BEER COOLER--IN PROGRESS/ON ORDER.REPLACE DAMAGED DOOR GASKETS ON KITCHEN ICE MACHINE DOORS--CORRECTED.REPAIR KITCHEN AND BAR DISHMACHINE GAUGES IF NOT WORKING PROPERLY TO DETECT CORRECT WASH AND RINSE TEMPERATURES--GOOD.REPLACE DAMAGED RUSTED SHELVING AT INTERIOR OF REACH-IN COLD-TOP UNITS WHERE NEEDED AT COOK/SERVING LOCATION--CORRECTED.
Location: Kitchen
Equipment: Ice machine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE PAPER TOWEL DISPENSER AT KITCHEN HANDSINK LOCATED NEAR WALK-IN-BEER COOLER--IN PROGRESS/ON ORDER.REPLACE DAMAGED DOOR GASKETS ON KITCHEN ICE MACHINE DOORS--CORRECTED.REPAIR KITCHEN AND BAR DISHMACHINE GAUGES IF NOT WORKING PROPERLY TO DETECT CORRECT WASH AND RINSE TEMPERATURES--GOOD.REPLACE DAMAGED RUSTED SHELVING AT INTERIOR OF REACH-IN COLD-TOP UNITS WHERE NEEDED AT COOK/SERVING LOCATION--CORRECTED.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE PAPER TOWEL DISPENSER AT KITCHEN HANDSINK LOCATED NEAR WALK-IN-BEER COOLER--IN PROGRESS/ON ORDER.REPLACE DAMAGED DOOR GASKETS ON KITCHEN ICE MACHINE DOORS--CORRECTED.REPAIR KITCHEN AND BAR DISHMACHINE GAUGES IF NOT WORKING PROPERLY TO DETECT CORRECT WASH AND RINSE TEMPERATURES--GOOD.REPLACE DAMAGED RUSTED SHELVING AT INTERIOR OF REACH-IN COLD-TOP UNITS WHERE NEEDED AT COOK/SERVING LOCATION--CORRECTED.
Location: Bar
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE PAPER TOWEL DISPENSER AT KITCHEN HANDSINK LOCATED NEAR WALK-IN-BEER COOLER--IN PROGRESS/ON ORDER.REPLACE DAMAGED DOOR GASKETS ON KITCHEN ICE MACHINE DOORS--CORRECTED.REPAIR KITCHEN AND BAR DISHMACHINE GAUGES IF NOT WORKING PROPERLY TO DETECT CORRECT WASH AND RINSE TEMPERATURES--GOOD.REPLACE DAMAGED RUSTED SHELVING AT INTERIOR OF REACH-IN COLD-TOP UNITS WHERE NEEDED AT COOK/SERVING LOCATION--CORRECTED.
Location: Cook line
Equipment: Cold top
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: INSTALL PROPER DRAINAGE TO NEW STEAM TABLE ON COOK-LINE--CORRECTED.REPAIR INTERIOR BAR KEG COOLER LEAKS AND CLEAN--IN PROGRESS WITH REPAIR WORK ORDER.
Location: Bar
Equipment: Steam table
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: INSTALL PROPER DRAINAGE TO NEW STEAM TABLE ON COOK-LINE--CORRECTED.REPAIR INTERIOR BAR KEG COOLER LEAKS AND CLEAN--IN PROGRESS WITH REPAIR WORK ORDER.
Location: Bar
Equipment: Keg cooler
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE WALL COVERING TILE WHERE MISSING ABOVE KITCHEN WALK-IN-BEER COOLER.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE WALL COVERING TILE WHERE MISSING ABOVE KITCHEN WALK-IN-BEER COOLER.
Location: Walk-in cooler
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: KITCHEN AND BAR DISHMACHINE WASH AND RINSE TEMPERATURES NOT REACHING AT LEAST 120 F ACCORDING TO DATE PLATES--REPAIR.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: KITCHEN AND BAR DISHMACHINE WASH AND RINSE TEMPERATURES NOT REACHING AT LEAST 120 F ACCORDING TO DATE PLATES--REPAIR.
Location: Bar
Equipment: Dishmachine
|
01/30/2013 | Pre-Licensing Recheck |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE PAPER TOWEL DISPENSER AT KITCHEN HANDSINK LOCATED NEAR WALK-IN-BEER COOLER.REPLACE DAMAGED DOOR GASKETS ON KITCHEN ICE MACHINE DOORS.REPAIR KITCHEN AND BAR DISHMACHINE GAUGES IF NOT WORKING PROPERLY TO DETECT CORRECT WASH AND RINSE TEMPERATURES.REPLACE DAMAGED RUSTED SHELVING AT INTERIOR OF REACH-IN COLD-TOP UNITS WHERE NEEDED AT COOK/SERVING LOCATION.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE PAPER TOWEL DISPENSER AT KITCHEN HANDSINK LOCATED NEAR WALK-IN-BEER COOLER.REPLACE DAMAGED DOOR GASKETS ON KITCHEN ICE MACHINE DOORS.REPAIR KITCHEN AND BAR DISHMACHINE GAUGES IF NOT WORKING PROPERLY TO DETECT CORRECT WASH AND RINSE TEMPERATURES.REPLACE DAMAGED RUSTED SHELVING AT INTERIOR OF REACH-IN COLD-TOP UNITS WHERE NEEDED AT COOK/SERVING LOCATION.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE PAPER TOWEL DISPENSER AT KITCHEN HANDSINK LOCATED NEAR WALK-IN-BEER COOLER.REPLACE DAMAGED DOOR GASKETS ON KITCHEN ICE MACHINE DOORS.REPAIR KITCHEN AND BAR DISHMACHINE GAUGES IF NOT WORKING PROPERLY TO DETECT CORRECT WASH AND RINSE TEMPERATURES.REPLACE DAMAGED RUSTED SHELVING AT INTERIOR OF REACH-IN COLD-TOP UNITS WHERE NEEDED AT COOK/SERVING LOCATION.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE PAPER TOWEL DISPENSER AT KITCHEN HANDSINK LOCATED NEAR WALK-IN-BEER COOLER.REPLACE DAMAGED DOOR GASKETS ON KITCHEN ICE MACHINE DOORS.REPAIR KITCHEN AND BAR DISHMACHINE GAUGES IF NOT WORKING PROPERLY TO DETECT CORRECT WASH AND RINSE TEMPERATURES.REPLACE DAMAGED RUSTED SHELVING AT INTERIOR OF REACH-IN COLD-TOP UNITS WHERE NEEDED AT COOK/SERVING LOCATION.
Location: Bar
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE PAPER TOWEL DISPENSER AT KITCHEN HANDSINK LOCATED NEAR WALK-IN-BEER COOLER.REPLACE DAMAGED DOOR GASKETS ON KITCHEN ICE MACHINE DOORS.REPAIR KITCHEN AND BAR DISHMACHINE GAUGES IF NOT WORKING PROPERLY TO DETECT CORRECT WASH AND RINSE TEMPERATURES.REPLACE DAMAGED RUSTED SHELVING AT INTERIOR OF REACH-IN COLD-TOP UNITS WHERE NEEDED AT COOK/SERVING LOCATION.
Location: Cook line
Equipment: Cold top
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: INSTALL PROPER DRAINAGE TO NEW STEAM TABLE ON COOK-LINE.REPAIR INTERIOR BAR KEG COOLER LEAKS AND CLEAN.
Location: Bar
Equipment: Steam table
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: INSTALL PROPER DRAINAGE TO NEW STEAM TABLE ON COOK-LINE.REPAIR INTERIOR BAR KEG COOLER LEAKS AND CLEAN.
Location: Bar
Equipment: Keg cooler
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: KITCHEN AND BAR DISHMACHINE WASH AND RINSE TEMPERATURES NOT REACHING AT LEAST 120 F ACCORDING TO DATE PLATES--REPAIR.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: KITCHEN AND BAR DISHMACHINE WASH AND RINSE TEMPERATURES NOT REACHING AT LEAST 120 F ACCORDING TO DATE PLATES--REPAIR.
Location: Bar
Equipment: Dishmachine
|
01/22/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about HOOTERS, 25 W GEORGIA ST, Indianapolis, IN »