MAX & ERMA'S 333031, 8817 US 31, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: MAX & ERMA'S 333031
Type: Restaurant
Address: 8817 US 31, Indianapolis, IN 46227
County: Marion
License #: 203001
Smoking: Smoke Free
Total inspections: 23
Last inspection: 07/23/2014
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Inspection findings

Inspection Date

Type
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. CORRECTED 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. CORRECTED 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 51 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. CORRECTED 4. Large cold top cooler in salad prep area holding food items at 45 to 47 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 46 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS TO AID IN COOLING. CORRECTED 6. Bags of corn beef at 64 deg. F on top of small cold top cooler. Hold at 41 deg. F or below. CORRECTED
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. CORRECTED 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. CORRECTED 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 51 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. CORRECTED 4. Large cold top cooler in salad prep area holding food items at 45 to 47 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 46 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS TO AID IN COOLING. CORRECTED 6. Bags of corn beef at 64 deg. F on top of small cold top cooler. Hold at 41 deg. F or below. CORRECTED
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. CORRECTED 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. CORRECTED 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 51 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. CORRECTED 4. Large cold top cooler in salad prep area holding food items at 45 to 47 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 46 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS TO AID IN COOLING. CORRECTED 6. Bags of corn beef at 64 deg. F on top of small cold top cooler. Hold at 41 deg. F or below. CORRECTED
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. CORRECTED 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. CORRECTED 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 51 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. CORRECTED 4. Large cold top cooler in salad prep area holding food items at 45 to 47 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 46 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS TO AID IN COOLING. CORRECTED 6. Bags of corn beef at 64 deg. F on top of small cold top cooler. Hold at 41 deg. F or below. CORRECTED
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. CORRECTED 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. CORRECTED 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 51 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. CORRECTED 4. Large cold top cooler in salad prep area holding food items at 45 to 47 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 46 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS TO AID IN COOLING. CORRECTED 6. Bags of corn beef at 64 deg. F on top of small cold top cooler. Hold at 41 deg. F or below. CORRECTED
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. CORRECTED 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. CORRECTED 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 51 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. CORRECTED 4. Large cold top cooler in salad prep area holding food items at 45 to 47 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 46 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS TO AID IN COOLING. CORRECTED 6. Bags of corn beef at 64 deg. F on top of small cold top cooler. Hold at 41 deg. F or below. CORRECTED
    Location: Kitchen
    Equipment: Cold top
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: 1. Toxic spray bottle not labeled in dish machine area. label all bottles.
    Location: Dish machine area
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw hamburger in plastic sitting on top of clean and sanitized plastic pans in back prep area of kitchen. Do not place any raw meats on top of clean and sanitized pans or utensils. Remove hamburger and clean and sanitize pans that hamburger was sititng. NOTE > HAD MANAGER MOVE HAMBURGER AND TAKE PANS BACK TO BE RE WASHED AND SANITIZED AT TIME OF INSPECTION. 2. Tong used to grab hamburger patties sititng on tray that hamburger was stored inside of reach in cooler. Do not place tongs in with hamburger. Handle of toung was contacting where hamburger was sititng. Store tongs in approved manner so that cooks can use toungs to grab hamburgers without contaminating gloves that are used to handle ready to eat food items. 3. Food handler touched raw meat with gloves and placed on grill then removed gloves and put on gloves without washing hands before putting on new gloves to handle ready to eat food items. You must wash hands at hand sink with soap and water before putting on gloves to handle food items.
    Location: Kitchen (back)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw hamburger in plastic sitting on top of clean and sanitized plastic pans in back prep area of kitchen. Do not place any raw meats on top of clean and sanitized pans or utensils. Remove hamburger and clean and sanitize pans that hamburger was sititng. NOTE > HAD MANAGER MOVE HAMBURGER AND TAKE PANS BACK TO BE RE WASHED AND SANITIZED AT TIME OF INSPECTION. 2. Tong used to grab hamburger patties sititng on tray that hamburger was stored inside of reach in cooler. Do not place tongs in with hamburger. Handle of toung was contacting where hamburger was sititng. Store tongs in approved manner so that cooks can use toungs to grab hamburgers without contaminating gloves that are used to handle ready to eat food items. 3. Food handler touched raw meat with gloves and placed on grill then removed gloves and put on gloves without washing hands before putting on new gloves to handle ready to eat food items. You must wash hands at hand sink with soap and water before putting on gloves to handle food items.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Can opener
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Drink mixer blocking access to hand sink in bar. Move mixer so as to provide easy access for hand washing.
    Location: Bar
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putitng on gloves to handle food items. You must wash hands with soap and water before putting on gloves to handle food items.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Boxes of single service items on floor in dry stock room. Remove and store in approved manner.
    Location: Dry storage
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall and cove base molding in poor repair in back kitchen area by baking oven. Repair. 2. Floor tiles misisng / poor repair in dish machine area. Repair and replace all missng dammaged floor tiles. CORRECTED
    Location: Kitchen (back)
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall and cove base molding in poor repair in back kitchen area by baking oven. Repair. 2. Floor tiles misisng / poor repair in dish machine area. Repair and replace all missng dammaged floor tiles. CORRECTED
    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: 1. Wall and floor junctions soiled inside of beer walk in cooler. Clean all soiled floor space.
    Location: Walk-in cooler
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels stored inside of two bay vegetable prep sink, inside of three bay sink in dish machine area and sitting out on prep tables throughout kitchen. Do not store wet towels in sinks or on prep tables. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometers misisng inside of several reach in coolers / cold tops in kitchen area. Provide working thermometers. Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Foil on shelf on cooks line .Remove foil. Do not line any shelving with foil.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Walk-in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Kitchen (back)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Bar
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Metal pan of ribs sitting on top of box of raw bacon inside of walk in cooler. Do not place pans of food on top of other food items.
    Location: Walk-in cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Baking oven soiled in back kitchen area. Clean.
    Location: Kitchen (back)
    Equipment: Oven
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink in back kitchen area. Provide hand soap at all times. 2. No hand soap at hand sink in dish machine area. Provide hand soap at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink in back kitchen area. Provide hand soap at all times. 2. No hand soap at hand sink in dish machine area. Provide hand soap at all times.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in bar. Provide.
    Location: Bar
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Walk-in cooler
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Wait staff area
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water not working at front hand sink in kitchen area. Repair. NOTE > MANAGER TURNED COLD WATER BACK ON AT TIME OF INSPECTION.
    Location: Kitchen (front)
    Equipment: Hand sink
 07/23/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. CORRECTED 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. CORRECTED 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 51 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. CORRECTED 4. Large cold top cooler in salad prep area holding food items at 45 to 47 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 46 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS TO AID IN COOLING. CORRECTED 6. Bags of corn beef at 64 deg. F on top of small cold top cooler. Hold at 41 deg. F or below. CORRECTED
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. CORRECTED 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. CORRECTED 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 51 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. CORRECTED 4. Large cold top cooler in salad prep area holding food items at 45 to 47 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 46 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS TO AID IN COOLING. CORRECTED 6. Bags of corn beef at 64 deg. F on top of small cold top cooler. Hold at 41 deg. F or below. CORRECTED
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. CORRECTED 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. CORRECTED 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 51 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. CORRECTED 4. Large cold top cooler in salad prep area holding food items at 45 to 47 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 46 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS TO AID IN COOLING. CORRECTED 6. Bags of corn beef at 64 deg. F on top of small cold top cooler. Hold at 41 deg. F or below. CORRECTED
    Location: Kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. CORRECTED 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. CORRECTED 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 51 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. CORRECTED 4. Large cold top cooler in salad prep area holding food items at 45 to 47 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 46 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS TO AID IN COOLING. CORRECTED 6. Bags of corn beef at 64 deg. F on top of small cold top cooler. Hold at 41 deg. F or below. CORRECTED
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. CORRECTED 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. CORRECTED 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 51 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. CORRECTED 4. Large cold top cooler in salad prep area holding food items at 45 to 47 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 46 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS TO AID IN COOLING. CORRECTED 6. Bags of corn beef at 64 deg. F on top of small cold top cooler. Hold at 41 deg. F or below. CORRECTED
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. CORRECTED 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. CORRECTED 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 51 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. CORRECTED 4. Large cold top cooler in salad prep area holding food items at 45 to 47 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 46 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS TO AID IN COOLING. CORRECTED 6. Bags of corn beef at 64 deg. F on top of small cold top cooler. Hold at 41 deg. F or below. CORRECTED
    Location: Kitchen
    Equipment: Cold top
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: 1. Toxic spray bottle not labeled in dish machine area. label all bottles.
    Location: Dish machine area
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw hamburger in plastic sitting on top of clean and sanitized plastic pans in back prep area of kitchen. Do not place any raw meats on top of clean and sanitized pans or utensils. Remove hamburger and clean and sanitize pans that hamburger was sititng. NOTE > HAD MANAGER MOVE HAMBURGER AND TAKE PANS BACK TO BE RE WASHED AND SANITIZED AT TIME OF INSPECTION. 2. Tong used to grab hamburger patties sititng on tray that hamburger was stored inside of reach in cooler. Do not place tongs in with hamburger. Handle of toung was contacting where hamburger was sititng. Store tongs in approved manner so that cooks can use toungs to grab hamburgers without contaminating gloves that are used to handle ready to eat food items. 3. Food handler touched raw meat with gloves and placed on grill then removed gloves and put on gloves without washing hands before putting on new gloves to handle ready to eat food items. You must wash hands at hand sink with soap and water before putting on gloves to handle food items.
    Location: Kitchen (back)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw hamburger in plastic sitting on top of clean and sanitized plastic pans in back prep area of kitchen. Do not place any raw meats on top of clean and sanitized pans or utensils. Remove hamburger and clean and sanitize pans that hamburger was sititng. NOTE > HAD MANAGER MOVE HAMBURGER AND TAKE PANS BACK TO BE RE WASHED AND SANITIZED AT TIME OF INSPECTION. 2. Tong used to grab hamburger patties sititng on tray that hamburger was stored inside of reach in cooler. Do not place tongs in with hamburger. Handle of toung was contacting where hamburger was sititng. Store tongs in approved manner so that cooks can use toungs to grab hamburgers without contaminating gloves that are used to handle ready to eat food items. 3. Food handler touched raw meat with gloves and placed on grill then removed gloves and put on gloves without washing hands before putting on new gloves to handle ready to eat food items. You must wash hands at hand sink with soap and water before putting on gloves to handle food items.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Can opener
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Drink mixer blocking access to hand sink in bar. Move mixer so as to provide easy access for hand washing.
    Location: Bar
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putitng on gloves to handle food items. You must wash hands with soap and water before putting on gloves to handle food items.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Boxes of single service items on floor in dry stock room. Remove and store in approved manner.
    Location: Dry storage
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall and cove base molding in poor repair in back kitchen area by baking oven. Repair. 2. Floor tiles misisng / poor repair in dish machine area. Repair and replace all missng dammaged floor tiles. CORRECTED
    Location: Kitchen (back)
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall and cove base molding in poor repair in back kitchen area by baking oven. Repair. 2. Floor tiles misisng / poor repair in dish machine area. Repair and replace all missng dammaged floor tiles. CORRECTED
    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: 1. Wall and floor junctions soiled inside of beer walk in cooler. Clean all soiled floor space.
    Location: Walk-in cooler
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels stored inside of two bay vegetable prep sink, inside of three bay sink in dish machine area and sitting out on prep tables throughout kitchen. Do not store wet towels in sinks or on prep tables. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometers misisng inside of several reach in coolers / cold tops in kitchen area. Provide working thermometers. Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Foil on shelf on cooks line .Remove foil. Do not line any shelving with foil.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Bar
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Metal pan of ribs sitting on top of box of raw bacon inside of walk in cooler. Do not place pans of food on top of other food items.
    Location: Walk-in cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Baking oven soiled in back kitchen area. Clean.
    Location: Kitchen (back)
    Equipment: Oven
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink in back kitchen area. Provide hand soap at all times. 2. No hand soap at hand sink in dish machine area. Provide hand soap at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink in back kitchen area. Provide hand soap at all times. 2. No hand soap at hand sink in dish machine area. Provide hand soap at all times.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in bar. Provide.
    Location: Bar
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Walk-in cooler
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Wait staff area
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water not working at front hand sink in kitchen area. Repair. NOTE > MANAGER TURNED COLD WATER BACK ON AT TIME OF INSPECTION.
    Location: Kitchen (front)
    Equipment: Hand sink
 07/15/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. CORRECTED 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. CORRECTED 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 51 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 49 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. CORRECTED 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 46 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS TO AID IN COOLING. 6. Bags of corn beef at 64 deg. F on top of small cold top cooler. Hold at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. CORRECTED 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. CORRECTED 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 51 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 49 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. CORRECTED 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 46 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS TO AID IN COOLING. 6. Bags of corn beef at 64 deg. F on top of small cold top cooler. Hold at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. CORRECTED 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. CORRECTED 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 51 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 49 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. CORRECTED 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 46 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS TO AID IN COOLING. 6. Bags of corn beef at 64 deg. F on top of small cold top cooler. Hold at 41 deg. F or below.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. CORRECTED 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. CORRECTED 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 51 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 49 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. CORRECTED 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 46 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS TO AID IN COOLING. 6. Bags of corn beef at 64 deg. F on top of small cold top cooler. Hold at 41 deg. F or below.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. CORRECTED 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. CORRECTED 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 51 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 49 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. CORRECTED 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 46 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS TO AID IN COOLING. 6. Bags of corn beef at 64 deg. F on top of small cold top cooler. Hold at 41 deg. F or below.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. CORRECTED 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. CORRECTED 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 51 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 49 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. CORRECTED 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 46 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS TO AID IN COOLING. 6. Bags of corn beef at 64 deg. F on top of small cold top cooler. Hold at 41 deg. F or below.
    Location: Kitchen
    Equipment: Cold top
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: 1. Toxic spray bottle not labeled in dish machine area. label all bottles.
    Location: Dish machine area
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw hamburger in plastic sitting on top of clean and sanitized plastic pans in back prep area of kitchen. Do not place any raw meats on top of clean and sanitized pans or utensils. Remove hamburger and clean and sanitize pans that hamburger was sititng. NOTE > HAD MANAGER MOVE HAMBURGER AND TAKE PANS BACK TO BE RE WASHED AND SANITIZED AT TIME OF INSPECTION. 2. Tong used to grab hamburger patties sititng on tray that hamburger was stored inside of reach in cooler. Do not place tongs in with hamburger. Handle of toung was contacting where hamburger was sititng. Store tongs in approved manner so that cooks can use toungs to grab hamburgers without contaminating gloves that are used to handle ready to eat food items. 3. Food handler touched raw meat with gloves and placed on grill then removed gloves and put on gloves without washing hands before putting on new gloves to handle ready to eat food items. You must wash hands at hand sink with soap and water before putting on gloves to handle food items.
    Location: Kitchen (back)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw hamburger in plastic sitting on top of clean and sanitized plastic pans in back prep area of kitchen. Do not place any raw meats on top of clean and sanitized pans or utensils. Remove hamburger and clean and sanitize pans that hamburger was sititng. NOTE > HAD MANAGER MOVE HAMBURGER AND TAKE PANS BACK TO BE RE WASHED AND SANITIZED AT TIME OF INSPECTION. 2. Tong used to grab hamburger patties sititng on tray that hamburger was stored inside of reach in cooler. Do not place tongs in with hamburger. Handle of toung was contacting where hamburger was sititng. Store tongs in approved manner so that cooks can use toungs to grab hamburgers without contaminating gloves that are used to handle ready to eat food items. 3. Food handler touched raw meat with gloves and placed on grill then removed gloves and put on gloves without washing hands before putting on new gloves to handle ready to eat food items. You must wash hands at hand sink with soap and water before putting on gloves to handle food items.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Can opener
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Drink mixer blocking access to hand sink in bar. Move mixer so as to provide easy access for hand washing.
    Location: Bar
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putitng on gloves to handle food items. You must wash hands with soap and water before putting on gloves to handle food items.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Boxes of single service items on floor in dry stock room. Remove and store in approved manner.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall and cove base molding in poor repair in back kitchen area by baking oven. Repair. 2. Floor tiles misisng / poor repair in dish machine area. Repair and replace all missng dammaged floor tiles. CORRECTED
    Location: Kitchen (back)
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall and cove base molding in poor repair in back kitchen area by baking oven. Repair. 2. Floor tiles misisng / poor repair in dish machine area. Repair and replace all missng dammaged floor tiles. CORRECTED
    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: 1. Wall and floor junctions soiled inside of beer walk in cooler. Clean all soiled floor space.
    Location: Walk-in cooler
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels stored inside of two bay vegetable prep sink, inside of three bay sink in dish machine area and sitting out on prep tables throughout kitchen. Do not store wet towels in sinks or on prep tables. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometers misisng inside of several reach in coolers / cold tops in kitchen area. Provide working thermometers. Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Foil on shelf on cooks line .Remove foil. Do not line any shelving with foil.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Bar
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Metal pan of ribs sitting on top of box of raw bacon inside of walk in cooler. Do not place pans of food on top of other food items.
    Location: Walk-in cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Baking oven soiled in back kitchen area. Clean.
    Location: Kitchen (back)
    Equipment: Oven
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink in back kitchen area. Provide hand soap at all times. 2. No hand soap at hand sink in dish machine area. Provide hand soap at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink in back kitchen area. Provide hand soap at all times. 2. No hand soap at hand sink in dish machine area. Provide hand soap at all times.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in bar. Provide.
    Location: Bar
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Walk-in cooler
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Wait staff area
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water not working at front hand sink in kitchen area. Repair. NOTE > MANAGER TURNED COLD WATER BACK ON AT TIME OF INSPECTION.
    Location: Kitchen (front)
    Equipment: Hand sink
 07/08/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 50 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 49 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 48 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 50 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 49 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 48 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 50 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 49 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 48 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below
    Location: Kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 50 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 49 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 48 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below
    Location: Kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 50 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 49 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 48 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below
    Location: Kitchen
    Equipment: Cold top
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: 1. Toxic spray bottle not labeled in dish machine area. label all bottles.
    Location: Dish machine area
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw hamburger in plastic sitting on top of clean and sanitized plastic pans in back prep area of kitchen. Do not place any raw meats on top of clean and sanitized pans or utensils. Remove hamburger and clean and sanitize pans that hamburger was sititng. NOTE > HAD MANAGER MOVE HAMBURGER AND TAKE PANS BACK TO BE RE WASHED AND SANITIZED AT TIME OF INSPECTION. 2. Tong used to grab hamburger patties sititng on tray that hamburger was stored inside of reach in cooler. Do not place tongs in with hamburger. Handle of toung was contacting where hamburger was sititng. Store tongs in approved manner so that cooks can use toungs to grab hamburgers without contaminating gloves that are used to handle ready to eat food items. 3. Food handler touched raw meat with gloves and placed on grill then removed gloves and put on gloves without washing hands before putting on new gloves to handle ready to eat food items. You must wash hands at hand sink with soap and water before putting on gloves to handle food items.
    Location: Kitchen (back)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw hamburger in plastic sitting on top of clean and sanitized plastic pans in back prep area of kitchen. Do not place any raw meats on top of clean and sanitized pans or utensils. Remove hamburger and clean and sanitize pans that hamburger was sititng. NOTE > HAD MANAGER MOVE HAMBURGER AND TAKE PANS BACK TO BE RE WASHED AND SANITIZED AT TIME OF INSPECTION. 2. Tong used to grab hamburger patties sititng on tray that hamburger was stored inside of reach in cooler. Do not place tongs in with hamburger. Handle of toung was contacting where hamburger was sititng. Store tongs in approved manner so that cooks can use toungs to grab hamburgers without contaminating gloves that are used to handle ready to eat food items. 3. Food handler touched raw meat with gloves and placed on grill then removed gloves and put on gloves without washing hands before putting on new gloves to handle ready to eat food items. You must wash hands at hand sink with soap and water before putting on gloves to handle food items.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Can opener
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Drink mixer blocking access to hand sink in bar. Move mixer so as to provide easy access for hand washing.
    Location: Bar
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putitng on gloves to handle food items. You must wash hands with soap and water before putting on gloves to handle food items.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Boxes of single service items on floor in dry stock room. Remove and store in approved manner.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall and cove base molding in poor repair in back kitchen area by baking oven. Repair. 2. Floor tiles misisng / poor repair in dish machine area. Repair and replace all missng dammaged floor tiles.
    Location: Kitchen (back)
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall and cove base molding in poor repair in back kitchen area by baking oven. Repair. 2. Floor tiles misisng / poor repair in dish machine area. Repair and replace all missng dammaged floor tiles.
    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: 1. Wall and floor junctions soiled inside of beer walk in cooler. Clean all soiled floor space.
    Location: Walk-in cooler
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels stored inside of two bay vegetable prep sink, inside of three bay sink in dish machine area and sitting out on prep tables throughout kitchen. Do not store wet towels in sinks or on prep tables. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometers misisng inside of several reach in coolers / cold tops in kitchen area. Provide working thermometers. Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Foil on shelf on cooks line .Remove foil. Do not line any shelving with foil.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Kitchen (back)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Bar
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Metal pan of ribs sitting on top of box of raw bacon inside of walk in cooler. Do not place pans of food on top of other food items.
    Location: Walk-in cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Baking oven soiled in back kitchen area. Clean.
    Location: Kitchen (back)
    Equipment: Oven
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink in back kitchen area. Provide hand soap at all times. 2. No hand soap at hand sink in dish machine area. Provide hand soap at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink in back kitchen area. Provide hand soap at all times. 2. No hand soap at hand sink in dish machine area. Provide hand soap at all times.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in bar. Provide.
    Location: Bar
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Walk-in cooler
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Wait staff area
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water not working at front hand sink in kitchen area. Repair. NOTE > MANAGER TURNED COLD WATER BACK ON AT TIME OF INSPECTION.
    Location: Kitchen (front)
    Equipment: Hand sink
 07/03/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 50 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 49 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 48 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 50 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 49 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 48 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 50 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 49 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 48 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below
    Location: Kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 50 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 49 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 48 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below
    Location: Kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 50 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 49 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. NOTE > USE LIDS ON PANS TO AID IN COOLING. 5. Small cold top cooler across from lage salad prep top cooler holding potentially hazardous foods at 48 deg. F. due to pans missing in top of unit. Do not leave empty spots on top of unit. Hold all cold foods at 41 deg. F or below
    Location: Kitchen
    Equipment: Cold top
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: 1. Toxic spray bottle not labeled in dish machine area. label all bottles.
    Location: Dish machine area
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw hamburger in plastic sitting on top of clean and sanitized plastic pans in back prep area of kitchen. Do not place any raw meats on top of clean and sanitized pans or utensils. Remove hamburger and clean and sanitize pans that hamburger was sititng. NOTE > HAD MANAGER MOVE HAMBURGER AND TAKE PANS BACK TO BE RE WASHED AND SANITIZED AT TIME OF INSPECTION. 2. Tong used to grab hamburger patties sititng on tray that hamburger was stored inside of reach in cooler. Do not place tongs in with hamburger. Handle of toung was contacting where hamburger was sititng. Store tongs in approved manner so that cooks can use toungs to grab hamburgers without contaminating gloves that are used to handle ready to eat food items. 3. Food handler touched raw meat with gloves and placed on grill then removed gloves and put on gloves without washing hands before putting on new gloves to handle ready to eat food items. You must wash hands at hand sink with soap and water before putting on gloves to handle food items.
    Location: Kitchen (back)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw hamburger in plastic sitting on top of clean and sanitized plastic pans in back prep area of kitchen. Do not place any raw meats on top of clean and sanitized pans or utensils. Remove hamburger and clean and sanitize pans that hamburger was sititng. NOTE > HAD MANAGER MOVE HAMBURGER AND TAKE PANS BACK TO BE RE WASHED AND SANITIZED AT TIME OF INSPECTION. 2. Tong used to grab hamburger patties sititng on tray that hamburger was stored inside of reach in cooler. Do not place tongs in with hamburger. Handle of toung was contacting where hamburger was sititng. Store tongs in approved manner so that cooks can use toungs to grab hamburgers without contaminating gloves that are used to handle ready to eat food items. 3. Food handler touched raw meat with gloves and placed on grill then removed gloves and put on gloves without washing hands before putting on new gloves to handle ready to eat food items. You must wash hands at hand sink with soap and water before putting on gloves to handle food items.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Can opener
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Drink mixer blocking access to hand sink in bar. Move mixer so as to provide easy access for hand washing.
    Location: Bar
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putitng on gloves to handle food items. You must wash hands with soap and water before putting on gloves to handle food items.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Boxes of single service items on floor in dry stock room. Remove and store in approved manner.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall and cove base molding in poor repair in back kitchen area by baking oven. Repair. 2. Floor tiles misisng / poor repair in dish machine area. Repair and replace all missng dammaged floor tiles.
    Location: Kitchen (back)
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall and cove base molding in poor repair in back kitchen area by baking oven. Repair. 2. Floor tiles misisng / poor repair in dish machine area. Repair and replace all missng dammaged floor tiles.
    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: 1. Wall and floor junctions soiled inside of beer walk in cooler. Clean all soiled floor space.
    Location: Walk-in cooler
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels stored inside of two bay vegetable prep sink, inside of three bay sink in dish machine area and sitting out on prep tables throughout kitchen. Do not store wet towels in sinks or on prep tables. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometers misisng inside of several reach in coolers / cold tops in kitchen area. Provide working thermometers. Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Foil on shelf on cooks line .Remove foil. Do not line any shelving with foil.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Kitchen (back)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Bar
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Metal pan of ribs sitting on top of box of raw bacon inside of walk in cooler. Do not place pans of food on top of other food items.
    Location: Walk-in cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Baking oven soiled in back kitchen area. Clean.
    Location: Kitchen (back)
    Equipment: Oven
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink in back kitchen area. Provide hand soap at all times. 2. No hand soap at hand sink in dish machine area. Provide hand soap at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink in back kitchen area. Provide hand soap at all times. 2. No hand soap at hand sink in dish machine area. Provide hand soap at all times.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in bar. Provide.
    Location: Bar
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Walk-in cooler
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Wait staff area
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water not working at front hand sink in kitchen area. Repair. NOTE > MANAGER TURNED COLD WATER BACK ON AT TIME OF INSPECTION.
    Location: Kitchen (front)
    Equipment: Hand sink
 06/26/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 50 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 48 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 50 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 48 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 50 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 48 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 50 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 48 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below.
    Location: Kitchen
    Equipment: Cold top
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: 1. Toxic spray bottle not labeled in dish machine area. label all bottles.
    Location: Dish machine area
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw hamburger in plastic sitting on top of clean and sanitized plastic pans in back prep area of kitchen. Do not place any raw meats on top of clean and sanitized pans or utensils. Remove hamburger and clean and sanitize pans that hamburger was sititng. NOTE > HAD MANAGER MOVE HAMBURGER AND TAKE PANS BACK TO BE RE WASHED AND SANITIZED AT TIME OF INSPECTION. 2. Tong used to grab hamburger patties sititng on tray that hamburger was stored inside of reach in cooler. Do not place tongs in with hamburger. Handle of toung was contacting where hamburger was sititng. Store tongs in approved manner so that cooks can use toungs to grab hamburgers without contaminating gloves that are used to handle ready to eat food items. 3. Food handler touched raw meat with gloves and placed on grill then removed gloves and put on gloves without washing hands before putting on new gloves to handle ready to eat food items. You must wash hands at hand sink with soap and water before putting on gloves to handle food items.
    Location: Kitchen (back)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw hamburger in plastic sitting on top of clean and sanitized plastic pans in back prep area of kitchen. Do not place any raw meats on top of clean and sanitized pans or utensils. Remove hamburger and clean and sanitize pans that hamburger was sititng. NOTE > HAD MANAGER MOVE HAMBURGER AND TAKE PANS BACK TO BE RE WASHED AND SANITIZED AT TIME OF INSPECTION. 2. Tong used to grab hamburger patties sititng on tray that hamburger was stored inside of reach in cooler. Do not place tongs in with hamburger. Handle of toung was contacting where hamburger was sititng. Store tongs in approved manner so that cooks can use toungs to grab hamburgers without contaminating gloves that are used to handle ready to eat food items. 3. Food handler touched raw meat with gloves and placed on grill then removed gloves and put on gloves without washing hands before putting on new gloves to handle ready to eat food items. You must wash hands at hand sink with soap and water before putting on gloves to handle food items.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Can opener
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Drink mixer blocking access to hand sink in bar. Move mixer so as to provide easy access for hand washing.
    Location: Bar
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putitng on gloves to handle food items. You must wash hands with soap and water before putting on gloves to handle food items.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Boxes of single service items on floor in dry stock room. Remove and store in approved manner.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall and cove base molding in poor repair in back kitchen area by baking oven. Repair. 2. Floor tiles misisng / poor repair in dish machine area. Repair and replace all missng dammaged floor tiles.
    Location: Kitchen (back)
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall and cove base molding in poor repair in back kitchen area by baking oven. Repair. 2. Floor tiles misisng / poor repair in dish machine area. Repair and replace all missng dammaged floor tiles.
    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: 1. Wall and floor junctions soiled inside of beer walk in cooler. Clean all soiled floor space.
    Location: Walk-in cooler
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels stored inside of two bay vegetable prep sink, inside of three bay sink in dish machine area and sitting out on prep tables throughout kitchen. Do not store wet towels in sinks or on prep tables. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometers misisng inside of several reach in coolers / cold tops in kitchen area. Provide working thermometers. Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Foil on shelf on cooks line .Remove foil. Do not line any shelving with foil.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. CORRECTED 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide. CORRECTED
    Location: Bar
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Metal pan of ribs sitting on top of box of raw bacon inside of walk in cooler. Do not place pans of food on top of other food items.
    Location: Walk-in cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Baking oven soiled in back kitchen area. Clean.
    Location: Kitchen (back)
    Equipment: Oven
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink in back kitchen area. Provide hand soap at all times. 2. No hand soap at hand sink in dish machine area. Provide hand soap at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink in back kitchen area. Provide hand soap at all times. 2. No hand soap at hand sink in dish machine area. Provide hand soap at all times.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in bar. Provide.
    Location: Bar
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Wait staff area
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water not working at front hand sink in kitchen area. Repair. NOTE > MANAGER TURNED COLD WATER BACK ON AT TIME OF INSPECTION.
    Location: Kitchen (front)
    Equipment: Hand sink
 06/19/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End cold top on cooks line across from gas stove holding following food items above 41 deg. F . a. Cheese 48 deg. F . b. Bagged chicken 52 deg. F c. Pork 52 deg. F. NOTE > HOLD ALL COLD FOODS AT 41 DEG. F. OR BELOW. 2. Cold top cooler across from flat top grill holding food items at 50 and 51 deg. F . Repair unit so as to hold at 41 deg. F or bellow. 3. Pizza on top of pans on top of cold top in salad prep area, Pizza was at 50 deg. F. Do not place food items on top of pans, Food will not stay at proper temperature. Hold all cold foods at 41 deg. F or below. 4. Large cold top cooler in salad prep area holding food items at 46 to 48 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: 1. Toxic spray bottle not labeled in dish machine area. label all bottles.
    Location: Dish machine area
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw hamburger in plastic sitting on top of clean and sanitized plastic pans in back prep area of kitchen. Do not place any raw meats on top of clean and sanitized pans or utensils. Remove hamburger and clean and sanitize pans that hamburger was sititng. NOTE > HAD MANAGER MOVE HAMBURGER AND TAKE PANS BACK TO BE RE WASHED AND SANITIZED AT TIME OF INSPECTION. 2. Tong used to grab hamburger patties sititng on tray that hamburger was stored inside of reach in cooler. Do not place tongs in with hamburger. Handle of toung was contacting where hamburger was sititng. Store tongs in approved manner so that cooks can use toungs to grab hamburgers without contaminating gloves that are used to handle ready to eat food items. 3. Food handler touched raw meat with gloves and placed on grill then removed gloves and put on gloves without washing hands before putting on new gloves to handle ready to eat food items. You must wash hands at hand sink with soap and water before putting on gloves to handle food items.
    Location: Kitchen (back)
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw hamburger in plastic sitting on top of clean and sanitized plastic pans in back prep area of kitchen. Do not place any raw meats on top of clean and sanitized pans or utensils. Remove hamburger and clean and sanitize pans that hamburger was sititng. NOTE > HAD MANAGER MOVE HAMBURGER AND TAKE PANS BACK TO BE RE WASHED AND SANITIZED AT TIME OF INSPECTION. 2. Tong used to grab hamburger patties sititng on tray that hamburger was stored inside of reach in cooler. Do not place tongs in with hamburger. Handle of toung was contacting where hamburger was sititng. Store tongs in approved manner so that cooks can use toungs to grab hamburgers without contaminating gloves that are used to handle ready to eat food items. 3. Food handler touched raw meat with gloves and placed on grill then removed gloves and put on gloves without washing hands before putting on new gloves to handle ready to eat food items. You must wash hands at hand sink with soap and water before putting on gloves to handle food items.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Can opener
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Drink mixer blocking access to hand sink in bar. Move mixer so as to provide easy access for hand washing.
    Location: Bar
    Equipment: Hand sink
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putitng on gloves to handle food items. You must wash hands with soap and water before putting on gloves to handle food items.
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Boxes of single service items on floor in dry stock room. Remove and store in approved manner.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall and cove base molding in poor repair in back kitchen area by baking oven. Repair. 2. Floor tiles misisng / poor repair in dish machine area. Repair and replace all missng dammaged floor tiles.
    Location: Kitchen (back)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall and cove base molding in poor repair in back kitchen area by baking oven. Repair. 2. Floor tiles misisng / poor repair in dish machine area. Repair and replace all missng dammaged floor tiles.
    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: 1. Wall and floor junctions soiled inside of beer walk in cooler. Clean all soiled floor space.
    Location: Walk-in cooler
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels stored inside of two bay vegetable prep sink, inside of three bay sink in dish machine area and sitting out on prep tables throughout kitchen. Do not store wet towels in sinks or on prep tables. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometers misisng inside of several reach in coolers / cold tops in kitchen area. Provide working thermometers. Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Foil on shelf on cooks line .Remove foil. Do not line any shelving with foil.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair to a sound working conditon. Remove ice. 2. Lights not working in back kitchen area. Repair. 3. Vent filter in exhaust hood misisng above cooking equipment. Replace. 4. Drink guns misisng drain lines in bar. Provide.
    Location: Bar
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Metal pan of ribs sitting on top of box of raw bacon inside of walk in cooler. Do not place pans of food on top of other food items.
    Location: Walk-in cooler
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Baking oven soiled in back kitchen area. Clean.
    Location: Kitchen (back)
    Equipment: Oven
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink in back kitchen area. Provide hand soap at all times. 2. No hand soap at hand sink in dish machine area. Provide hand soap at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink in back kitchen area. Provide hand soap at all times. 2. No hand soap at hand sink in dish machine area. Provide hand soap at all times.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in bar. Provide.
    Location: Bar
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Kitchen (back)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Kitchen (back)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng inside of beer walk in cooler. Provide light guard. 2. Light guard misisng in exhaust hood above Back " Blodget " oven and soup cookers. Provide light guard. 3. Light guards missing on serveral lights in back kitchen area. Provide light guards. 4. Light guard missing on light in wait staff area. Provide light guard.
    Location: Wait staff area
  • 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: 1. Cold water not working at front hand sink in kitchen area. Repair. NOTE > MANAGER TURNED COLD WATER BACK ON AT TIME OF INSPECTION.
    Location: Kitchen (front)
    Equipment: Hand sink
 06/12/2014Routine
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: NO HOT WATER AVAILABLE AND MANAGEMENT DID NOT CLOSE
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: NO HOT WATER AVAILABLE
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Location: Kitchen
    Equipment: Hand sink
 04/19/2014Recheck
No violation noted during this evaluation. 12/18/2013Non-Illness Complaint
  • 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 ...
    Comments: 1. C02 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Minimize contact (Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. Food handler on cooks line not washing hands after handling raw meat with gloves then changing gloves to handle ready to eat food items. You must remove gloves and wash hands at approved hand sink with soap and water before putting on new gloves to handle reaady to eat food items.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. No hand washing observed in kitchen and prep areas. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 1. Dish machine not sanitizing at final rinse. Repair machine to a sound working condition.
    Location: Dish machine area
    Equipment: Dishmachine
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw hamburger stored above ready to eat food items inside of small reach in cooler on end of cooks line. Store all raw meats below and away from all other food items.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of large three door prep top cooler in salad prep area soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Make table cooler
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Access to hand sink blocked by large black cart in salad / sandwich prep area of kitchen. Remove cart from in front of hand sink so as to provide easy access to hand sink.
    Location: Kitchen
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. Food handlers placing soiled knives in sanitizer water and wiping off with towel in salad / sandwich prep area. You must Wash ---- Rinse ---- Sanitize knives when cleaning. Soiled knives may sit out for 4 hours before they have to be washed and sanitized.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Boxes of single service items on floor of dry stock area. Remove and store in approved manner.
    Location: Dry storage
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. Bulk food containers not labeled. Working containers holding food items shall be labeled with the common name of the food item.
    Location: Dry storage
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tile missing on cooks lline. Replace.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Heat vents and ceiling tiles soiled on cooks line. Clean all soiled heat vents and ceiling tiles. 2. Floor drain soiled below dish machine. Clean. 3. Floor soiled inside of beer walk in cooler. Clean floor. 4. Floor soiled by large bulk grease holding unit. Clean floor.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Heat vents and ceiling tiles soiled on cooks line. Clean all soiled heat vents and ceiling tiles. 2. Floor drain soiled below dish machine. Clean. 3. Floor soiled inside of beer walk in cooler. Clean floor. 4. Floor soiled by large bulk grease holding unit. Clean floor.
    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: 1. Heat vents and ceiling tiles soiled on cooks line. Clean all soiled heat vents and ceiling tiles. 2. Floor drain soiled below dish machine. Clean. 3. Floor soiled inside of beer walk in cooler. Clean floor. 4. Floor soiled by large bulk grease holding unit. Clean floor.
    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: 1. Heat vents and ceiling tiles soiled on cooks line. Clean all soiled heat vents and ceiling tiles. 2. Floor drain soiled below dish machine. Clean. 3. Floor soiled inside of beer walk in cooler. Clean floor. 4. Floor soiled by large bulk grease holding unit. Clean floor.
    Location: Kitchen (back)
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Wiping cloths / clean (corrected)
    Wet / Dry wiping clothes soiled.
    Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
    Comments: 1. Soiled wiping towels on cooks line. Keep all wiping towels clean.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Coolilng unit leaking inside of walk in freezer. Repair to a sound working condition and remove ice. 2. Lights not working in back kitchen area. Repair all non working lights. 3. Gaps in filters in exhaust hood above cooking equipment. Repair so that there are no gaps in filters.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Coolilng unit leaking inside of walk in freezer. Repair to a sound working condition and remove ice. 2. Lights not working in back kitchen area. Repair all non working lights. 3. Gaps in filters in exhaust hood above cooking equipment. Repair so that there are no gaps in filters.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Coolilng unit leaking inside of walk in freezer. Repair to a sound working condition and remove ice. 2. Lights not working in back kitchen area. Repair all non working lights. 3. Gaps in filters in exhaust hood above cooking equipment. Repair so that there are no gaps in filters.
    Location: Cook line
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Lids off of bulk food containers in dry stock room. Keep lids on bulk food containers when not in use.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelf above one bay sink by " Blodget " oven soiled. Clean. 2. Metal shelving above prep table with slicer soiled. Clean.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelf above one bay sink by " Blodget " oven soiled. Clean. 2. Metal shelving above prep table with slicer soiled. Clean.
    Location: Kitchen (back)
    Equipment: Metal shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in front kitchen area. Provide hand towels at all times. 2. Hand towels misisng at hand sink in wait staff area. Provide hand towels.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in front kitchen area. Provide hand towels at all times. 2. Hand towels misisng at hand sink in wait staff area. Provide hand towels.
    Location: Wait staff area
    Equipment: Hand sink
 12/18/2013Recheck
  • 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 ...
    Comments: 1. C02 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Minimize contact (Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. Food handler on cooks line not washing hands after handling raw meat with gloves then changing gloves to handle ready to eat food items. You must remove gloves and wash hands at approved hand sink with soap and water before putting on new gloves to handle reaady to eat food items.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. No hand washing observed in kitchen and prep areas. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Chemical sanitizing exposure time and concentration
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 1. Dish machine not sanitizing at final rinse. Repair machine to a sound working condition.
    Location: Dish machine area
    Equipment: Dishmachine
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw hamburger stored above ready to eat food items inside of small reach in cooler on end of cooks line. Store all raw meats below and away from all other food items.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of large three door prep top cooler in salad prep area soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Make table cooler
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Access to hand sink blocked by large black cart in salad / sandwich prep area of kitchen. Remove cart from in front of hand sink so as to provide easy access to hand sink.
    Location: Kitchen
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. Food handlers placing soiled knives in sanitizer water and wiping off with towel in salad / sandwich prep area. You must Wash ---- Rinse ---- Sanitize knives when cleaning. Soiled knives may sit out for 4 hours before they have to be washed and sanitized.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Boxes of single service items on floor of dry stock area. Remove and store in approved manner.
    Location: Dry storage
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. Bulk food containers not labeled. Working containers holding food items shall be labeled with the common name of the food item.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tile missing on cooks lline. Replace.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Heat vents and ceiling tiles soiled on cooks line. Clean all soiled heat vents and ceiling tiles. 2. Floor drain soiled below dish machine. Clean. 3. Floor soiled inside of beer walk in cooler. Clean floor. 4. Floor soiled by large bulk grease holding unit. Clean floor.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Heat vents and ceiling tiles soiled on cooks line. Clean all soiled heat vents and ceiling tiles. 2. Floor drain soiled below dish machine. Clean. 3. Floor soiled inside of beer walk in cooler. Clean floor. 4. Floor soiled by large bulk grease holding unit. Clean floor.
    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: 1. Heat vents and ceiling tiles soiled on cooks line. Clean all soiled heat vents and ceiling tiles. 2. Floor drain soiled below dish machine. Clean. 3. Floor soiled inside of beer walk in cooler. Clean floor. 4. Floor soiled by large bulk grease holding unit. Clean floor.
    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: 1. Heat vents and ceiling tiles soiled on cooks line. Clean all soiled heat vents and ceiling tiles. 2. Floor drain soiled below dish machine. Clean. 3. Floor soiled inside of beer walk in cooler. Clean floor. 4. Floor soiled by large bulk grease holding unit. Clean floor.
    Location: Kitchen (back)
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Wiping cloths / clean
    Wet / Dry wiping clothes soiled.
    Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
    Comments: 1. Soiled wiping towels on cooks line. Keep all wiping towels clean.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Coolilng unit leaking inside of walk in freezer. Repair to a sound working condition and remove ice. 2. Lights not working in back kitchen area. Repair all non working lights. 3. Gaps in filters in exhaust hood above cooking equipment. Repair so that there are no gaps in filters.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Coolilng unit leaking inside of walk in freezer. Repair to a sound working condition and remove ice. 2. Lights not working in back kitchen area. Repair all non working lights. 3. Gaps in filters in exhaust hood above cooking equipment. Repair so that there are no gaps in filters.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Coolilng unit leaking inside of walk in freezer. Repair to a sound working condition and remove ice. 2. Lights not working in back kitchen area. Repair all non working lights. 3. Gaps in filters in exhaust hood above cooking equipment. Repair so that there are no gaps in filters.
    Location: Cook line
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Lids off of bulk food containers in dry stock room. Keep lids on bulk food containers when not in use.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelf above one bay sink by " Blodget " oven soiled. Clean. 2. Metal shelving above prep table with slicer soiled. Clean.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelf above one bay sink by " Blodget " oven soiled. Clean. 2. Metal shelving above prep table with slicer soiled. Clean.
    Location: Kitchen (back)
    Equipment: Metal shelving
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in front kitchen area. Provide hand towels at all times. 2. Hand towels misisng at hand sink in wait staff area. Provide hand towels.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in front kitchen area. Provide hand towels at all times. 2. Hand towels misisng at hand sink in wait staff area. Provide hand towels.
    Location: Wait staff area
    Equipment: Hand sink
 12/11/2013Routine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Cold top / reach in cooler accross from flat top grill soiled inside, door seals, fan guard. Clean and sanitize. 2. Blue knife rack soiled. Clean and saniitze. 3. Door seals soiled on large salad cold top make table. Clean and sanitize. 4. Three door reach in cooler soiledl in bar. Clean and sanitize.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Cold top / reach in cooler accross from flat top grill soiled inside, door seals, fan guard. Clean and sanitize. 2. Blue knife rack soiled. Clean and saniitze. 3. Door seals soiled on large salad cold top make table. Clean and sanitize. 4. Three door reach in cooler soiledl in bar. Clean and sanitize.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Cold top / reach in cooler accross from flat top grill soiled inside, door seals, fan guard. Clean and sanitize. 2. Blue knife rack soiled. Clean and saniitze. 3. Door seals soiled on large salad cold top make table. Clean and sanitize. 4. Three door reach in cooler soiledl in bar. Clean and sanitize.
    Location: Bar
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Cove base molding in poor repair by wall gong to dish machine area. Repair. 2. Broken floor tiles on cooks line and below deep fry unit. Replace all broken floor tiles.
    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: 1. Floor soiled inside of beer walk in cooler under shelving and along wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled below all cooking equipment and along wall and floor junctions. Clean all soiled floor space. 3. Ceiling tiles and heat vents soiled in kitchen areas of store. Clean all soiled ceiling tiles and heat vents. 4. Light shields soiled in kitchen and dish machine areas. Clean. 5. Floor space soiled below equipment in bar area. Clean all soiled floor space.
    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: 1. Floor soiled inside of beer walk in cooler under shelving and along wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled below all cooking equipment and along wall and floor junctions. Clean all soiled floor space. 3. Ceiling tiles and heat vents soiled in kitchen areas of store. Clean all soiled ceiling tiles and heat vents. 4. Light shields soiled in kitchen and dish machine areas. Clean. 5. Floor space soiled below equipment in bar area. Clean all soiled floor space.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled inside of beer walk in cooler under shelving and along wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled below all cooking equipment and along wall and floor junctions. Clean all soiled floor space. 3. Ceiling tiles and heat vents soiled in kitchen areas of store. Clean all soiled ceiling tiles and heat vents. 4. Light shields soiled in kitchen and dish machine areas. Clean. 5. Floor space soiled below equipment in bar area. Clean all soiled floor space.
    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: 1. Floor soiled inside of beer walk in cooler under shelving and along wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled below all cooking equipment and along wall and floor junctions. Clean all soiled floor space. 3. Ceiling tiles and heat vents soiled in kitchen areas of store. Clean all soiled ceiling tiles and heat vents. 4. Light shields soiled in kitchen and dish machine areas. Clean. 5. Floor space soiled below equipment in bar area. Clean all soiled floor space.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking into plastic pan inside of walk in freezer. Repair unit to a sound working conditon. 2. Lights not working in dish machine area. Replace / repair all non workking lights. 3. Space between filters in exhaust hood above cooking equipment on cooks line. Repair so that there are no gaps between exhaust filters.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking into plastic pan inside of walk in freezer. Repair unit to a sound working conditon. 2. Lights not working in dish machine area. Replace / repair all non workking lights. 3. Space between filters in exhaust hood above cooking equipment on cooks line. Repair so that there are no gaps between exhaust filters.
    Location: Dish machine area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking into plastic pan inside of walk in freezer. Repair unit to a sound working conditon. 2. Lights not working in dish machine area. Replace / repair all non workking lights. 3. Space between filters in exhaust hood above cooking equipment on cooks line. Repair so that there are no gaps between exhaust filters.
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled above two bay prep sink. Clean. 2. Metal shelf above one bay sink by baking oven soiled. Clean. 3. Metal shelving above dish machine work tables soiled. Clean. 4. Space below hand sink in wait staff area soiled. Clean.
    Location: Kitchen
    Equipment: 2-bay
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled above two bay prep sink. Clean. 2. Metal shelf above one bay sink by baking oven soiled. Clean. 3. Metal shelving above dish machine work tables soiled. Clean. 4. Space below hand sink in wait staff area soiled. Clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled above two bay prep sink. Clean. 2. Metal shelf above one bay sink by baking oven soiled. Clean. 3. Metal shelving above dish machine work tables soiled. Clean. 4. Space below hand sink in wait staff area soiled. Clean.
    Location: Wait staff area
    Equipment: Hand sink
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Baking oven soiled inside. Clean. 2. Sides of flat top grill soiled. Clean.
    Location: Kitchen
    Equipment: Oven
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Baking oven soiled inside. Clean. 2. Sides of flat top grill soiled. Clean.
    Location: Cook line
    Equipment: Flat grill
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light shiled missing in dry stock area. Replace. NOTE > MANAGER HAS NEW GUARDS TO INSTAL.
    Location: Dry storage
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet leaking below two bay vegetable prep sink. Repair.
    Location: Kitchen
 08/01/2013Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Cold top / reach in cooler accross from flat top grill soiled inside, door seals, fan guard. Clean and sanitize. 2. Blue knife rack soiled. Clean and saniitze. 3. Door seals soiled on large salad cold top make table. Clean and sanitize. 4. Three door reach in cooler soiledl in bar. Clean and sanitize.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Cold top / reach in cooler accross from flat top grill soiled inside, door seals, fan guard. Clean and sanitize. 2. Blue knife rack soiled. Clean and saniitze. 3. Door seals soiled on large salad cold top make table. Clean and sanitize. 4. Three door reach in cooler soiledl in bar. Clean and sanitize.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Cold top / reach in cooler accross from flat top grill soiled inside, door seals, fan guard. Clean and sanitize. 2. Blue knife rack soiled. Clean and saniitze. 3. Door seals soiled on large salad cold top make table. Clean and sanitize. 4. Three door reach in cooler soiledl in bar. Clean and sanitize.
    Location: Bar
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Cove base molding in poor repair by wall gong to dish machine area. Repair. 2. Broken floor tiles on cooks line and below deep fry unit. Replace all broken floor tiles.
    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: 1. Floor soiled inside of beer walk in cooler under shelving and along wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled below all cooking equipment and along wall and floor junctions. Clean all soiled floor space. 3. Ceiling tiles and heat vents soiled in kitchen areas of store. Clean all soiled ceiling tiles and heat vents. 4. Light shields soiled in kitchen and dish machine areas. Clean. 5. Floor space soiled below equipment in bar area. Clean all soiled floor space.
    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: 1. Floor soiled inside of beer walk in cooler under shelving and along wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled below all cooking equipment and along wall and floor junctions. Clean all soiled floor space. 3. Ceiling tiles and heat vents soiled in kitchen areas of store. Clean all soiled ceiling tiles and heat vents. 4. Light shields soiled in kitchen and dish machine areas. Clean. 5. Floor space soiled below equipment in bar area. Clean all soiled floor space.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled inside of beer walk in cooler under shelving and along wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled below all cooking equipment and along wall and floor junctions. Clean all soiled floor space. 3. Ceiling tiles and heat vents soiled in kitchen areas of store. Clean all soiled ceiling tiles and heat vents. 4. Light shields soiled in kitchen and dish machine areas. Clean. 5. Floor space soiled below equipment in bar area. Clean all soiled floor space.
    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: 1. Floor soiled inside of beer walk in cooler under shelving and along wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled below all cooking equipment and along wall and floor junctions. Clean all soiled floor space. 3. Ceiling tiles and heat vents soiled in kitchen areas of store. Clean all soiled ceiling tiles and heat vents. 4. Light shields soiled in kitchen and dish machine areas. Clean. 5. Floor space soiled below equipment in bar area. Clean all soiled floor space.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking into plastic pan inside of walk in freezer. Repair unit to a sound working conditon. 2. Lights not working in dish machine area. Replace / repair all non workking lights. 3. Space between filters in exhaust hood above cooking equipment on cooks line. Repair so that there are no gaps between exhaust filters.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking into plastic pan inside of walk in freezer. Repair unit to a sound working conditon. 2. Lights not working in dish machine area. Replace / repair all non workking lights. 3. Space between filters in exhaust hood above cooking equipment on cooks line. Repair so that there are no gaps between exhaust filters.
    Location: Dish machine area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking into plastic pan inside of walk in freezer. Repair unit to a sound working conditon. 2. Lights not working in dish machine area. Replace / repair all non workking lights. 3. Space between filters in exhaust hood above cooking equipment on cooks line. Repair so that there are no gaps between exhaust filters.
    Location: Cook line
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled above two bay prep sink. Clean. 2. Metal shelf above one bay sink by baking oven soiled. Clean. 3. Metal shelving above dish machine work tables soiled. Clean. 4. Space below hand sink in wait staff area soiled. Clean.
    Location: Kitchen
    Equipment: 2-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled above two bay prep sink. Clean. 2. Metal shelf above one bay sink by baking oven soiled. Clean. 3. Metal shelving above dish machine work tables soiled. Clean. 4. Space below hand sink in wait staff area soiled. Clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled above two bay prep sink. Clean. 2. Metal shelf above one bay sink by baking oven soiled. Clean. 3. Metal shelving above dish machine work tables soiled. Clean. 4. Space below hand sink in wait staff area soiled. Clean.
    Location: Wait staff area
    Equipment: Hand sink
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Baking oven soiled inside. Clean. 2. Sides of flat top grill soiled. Clean.
    Location: Kitchen
    Equipment: Oven
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Baking oven soiled inside. Clean. 2. Sides of flat top grill soiled. Clean.
    Location: Cook line
    Equipment: Flat grill
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light shiled missing in dry stock area. Replace.
    Location: Dry storage
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet leaking below two bay vegetable prep sink. Repair.
    Location: Kitchen
 07/25/2013Routine
  • 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 ...
    Comments: 1. Small C02 tanks not restrained. 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: 1. End cold top unit across from flat top grill holding food items at 54 deg. F on top of unit. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Discarding datemarking (corrected)
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Comments: 1. Plastic pan of chicken salad dated to be used by 2-4-13 inside of walk in cooler. Discard.
    Location: Walk-in cooler
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1.. Food handlers are not washing hands before putting on gloves to handle food items. Wash hands with soap and water before putting on gloves to handle food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Clean knives stored in container of sanitizer water in kitchen area. Do not store knives in sanitzer water or just water. Store knives in approved manner and clean and sanitize every 4 hours during use.
    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: 1. Floor soiled below equipment in bar area. Clean floor.
    Location: Bakery area
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometer missing inside of bottom section of end cold top on cooks line. Provide.
    Location: Cook line
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Walk in freezer door in poor repair, door will not close. Repair door to a sound working condition. 2. Gap between filters in exhaust hood above cooking equipment on cooks line. Repair.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Walk in freezer door in poor repair, door will not close. Repair door to a sound working condition. 2. Gap between filters in exhaust hood above cooking equipment on cooks line. Repair.
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Reach in cooler has ice built up inside of unit. Remove ice and repair unit if needed.
    Location: Bar
    Equipment: Reach in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet in poor repair at 4 bay sink in bar. Repair to a sound working condition. 2. Toilet in poor working condition in mens restroom. Repair.
    Location: Bar
    Equipment: 4-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet in poor repair at 4 bay sink in bar. Repair to a sound working condition. 2. Toilet in poor working condition in mens restroom. Repair.
    Location: Mens restroom
 02/13/2013Recheck
  • 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 ...
    Comments: 1. Small C02 tanks not restrained. 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: 1. End cold top unit across from flat top grill holding food items at 54 deg. F on top of unit. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Discarding datemarking
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Comments: 1. Plastic pan of chicken salad dated to be used by 2-4-13 inside of walk in cooler. Discard.
    Location: Walk-in cooler
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1.. Food handlers are not washing hands before putting on gloves to handle food items. Wash hands with soap and water before putting on gloves to handle food items.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Clean knives stored in container of sanitizer water in kitchen area. Do not store knives in sanitzer water or just water. Store knives in approved manner and clean and sanitize every 4 hours during use.
    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: 1. Floor soiled below equipment in bar area. Clean floor.
    Location: Bakery area
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometer missing inside of bottom section of end cold top on cooks line. Provide.
    Location: Cook line
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Walk in freezer door in poor repair, door will not close. Repair door to a sound working condition. 2. Gap between filters in exhaust hood above cooking equipment on cooks line. Repair.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Walk in freezer door in poor repair, door will not close. Repair door to a sound working condition. 2. Gap between filters in exhaust hood above cooking equipment on cooks line. Repair.
    Location: Cook line
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Reach in cooler has ice built up inside of unit. Remove ice and repair unit if needed.
    Location: Bar
    Equipment: Reach in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet in poor repair at 4 bay sink in bar. Repair to a sound working condition. 2. Toilet in poor working condition in mens restroom. Repair.
    Location: Bar
    Equipment: 4-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet in poor repair at 4 bay sink in bar. Repair to a sound working condition. 2. Toilet in poor working condition in mens restroom. Repair.
    Location: Mens restroom
 02/06/2013Routine
  • 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 ...
    Comments: 1. C02 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Soup at small steam unit in kitchen at 125 deg. F due to improper re-heating. Reheat soup to 165 deg. F then hold at 135 deg. F or above. Had manager re- heat soup at time of inspection.
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Two door " McCall " reach in cooler holding food at 49 to 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. f or below.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Extra salad container sitting on floor by hand sink. Remove. Do not store on floor.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One lilght not working inside of walk in freezer. Repair.
    Location: Walk-in freezer
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Metal plate on floor to walk in cooler in poor repair. Repair to a sound condiiton.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Filter missing in exhaust hood on cooks line. Replace missing filter. 2. Water in bottom of two door reach in cooler in bar. Remove water and repair unit.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Filter missing in exhaust hood on cooks line. Replace missing filter. 2. Water in bottom of two door reach in cooler in bar. Remove water and repair unit.
    Location: Bar
    Equipment: Reach in cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink by slicer in back kitchen area. Provide hand towels at all times. 2. No hand towels at hand sink in wait staff area. Provide. 3. No hand towels at hand sink in bar area. Provide.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink by slicer in back kitchen area. Provide hand towels at all times. 2. No hand towels at hand sink in wait staff area. Provide. 3. No hand towels at hand sink in bar area. Provide.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink by slicer in back kitchen area. Provide hand towels at all times. 2. No hand towels at hand sink in wait staff area. Provide. 3. No hand towels at hand sink in bar area. Provide.
    Location: Bar
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard missing inside of wak in freezer. Replace.
    Location: Walk-in cooler
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: 1. No chemical test strips for checking sanitizer at dish machine. Provide chlorine test strips.
 10/05/2012Recheck
No violation noted during this evaluation. 09/28/2012Non-Illness Complaint
  • 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 ...
    Comments: 1. C02 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Soup at small steam unit in kitchen at 125 deg. F due to improper re-heating. Reheat soup to 165 deg. F then hold at 135 deg. F or above. Had manager re- heat soup at time of inspection.
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Two door " McCall " reach in cooler holding food at 49 to 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. f or below.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Extra salad container sitting on floor by hand sink. Remove. Do not store on floor.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One lilght not working inside of walk in freezer. Repair.
    Location: Walk-in freezer
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Metal plate on floor to walk in cooler in poor repair. Repair to a sound condiiton.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Filter missing in exhaust hood on cooks line. Replace missing filter. 2. Water in bottom of two door reach in cooler in bar. Remove water and repair unit.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Filter missing in exhaust hood on cooks line. Replace missing filter. 2. Water in bottom of two door reach in cooler in bar. Remove water and repair unit.
    Location: Bar
    Equipment: Reach in cooler
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink by slicer in back kitchen area. Provide hand towels at all times. 2. No hand towels at hand sink in wait staff area. Provide. 3. No hand towels at hand sink in bar area. Provide.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink by slicer in back kitchen area. Provide hand towels at all times. 2. No hand towels at hand sink in wait staff area. Provide. 3. No hand towels at hand sink in bar area. Provide.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink by slicer in back kitchen area. Provide hand towels at all times. 2. No hand towels at hand sink in wait staff area. Provide. 3. No hand towels at hand sink in bar area. Provide.
    Location: Bar
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard missing inside of wak in freezer. Replace.
    Location: Walk-in cooler
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: 1. No chemical test strips for checking sanitizer at dish machine. Provide chlorine test strips.
 09/28/2012Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Food in the top refrigerated drawer is 47-48 F.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Knives in the holder are soiled.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Ceiling tiles are missing in the dish machine area.
    Location: Dish machine area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: There is a metal pan below the stove. Replace missing wheel.
    Location: Cook line
    Equipment: Stove
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The shelf below the prep table in the back of kitchen is soiled.
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: There is a leak below the dish machine.
    Location: Dish machine area
 05/30/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Food in the top refrigerated drawer is 47-48 F.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Knives in the holder are soiled.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Ceiling tiles are missing in the dish machine area.
    Location: Dish machine area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: There is a metal pan below the stove. Replace missing wheel.
    Location: Cook line
    Equipment: Stove
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The shelf below the prep table in the back of kitchen is soiled.
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: There is a leak below the dish machine.
    Location: Dish machine area
 05/22/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Food in the top refrigerated drawer is 47-48 F.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Knives in the holder are soiled.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Ceiling tiles are missing in the dish machine area.
    Location: Dish machine area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: There is a metal pan below the stove. Replace missing wheel.
    Location: Cook line
    Equipment: Stove
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The shelf below the prep table in the back of kitchen is soiled.
    Location: Kitchen (back)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: There is a leak below the dish machine.
    Location: Dish machine area
 05/15/2012Routine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) There is a soiled knife in the holder (pantry area).2) The slicer is soiled.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) There is a soiled knife in the holder (pantry area).2) The slicer is soiled.
    Location: Kitchen (back)
    Equipment: Slicer
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: A tray of glasses were in front of the hand Sink. Never store any thing in front of the hand sink.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Some sanitizer buckets have no sanitizer. Change frequently.
    Location: Kitchen
  • Extension cords/utility lines exposed (corrected)
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: Some of the each in coolers are connected to an extension cord (Pantry). Discontinue & connect to an outlet.
    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: 1) There is water on the floor in several areas. Keep the floors dry.2) The floor is soiled in the bar below the equipment.
    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: 1) There is water on the floor in several areas. Keep the floors dry.2) The floor is soiled in the bar below the equipment.
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: The plumbing below the hand sink leaks.
    Location: Dish machine area
    Equipment: Hand sink
 01/26/2012Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) There is a soiled knife in the holder (pantry area).2) The slicer is soiled.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) There is a soiled knife in the holder (pantry area).2) The slicer is soiled.
    Location: Kitchen (back)
    Equipment: Slicer
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: A tray of glasses were in front of the hand Sink. Never store any thing in front of the hand sink.
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Some sanitizer bushels have no sanitizer. Change frequently.
    Location: Kitchen
  • Extension cords/utility lines exposed
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: Some of the each in coolers are connected to an extension cord (Pantry). Discontinue & connect to an outlet.
    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: 1) There is water on the floor in several areas. Keep the floors dry.2) The floor is soiled in the bar below the equipment.
    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: 1) There is water on the floor in several areas. Keep the floors dry.2) The floor is soiled in the bar below the equipment.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: The plumbing below the hand sink leaks.
    Location: Dish machine area
    Equipment: Hand sink
 01/24/2012Routine

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