- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen (back)
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Dry storage
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE AT BAR WITH OPEN DRINK; ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
Location: Bar
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SPANISH BURGERS ARE NOT DATE-MARKED AT KITCHEN COOLER--DISCARDED.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BOTTLED GLASS DRINKS STORED IN BAR ICE BIN AT BAR; CONSUMER ICE MUST BE STORED SEPERATELY FROM ICE USED AS A COOLING MEDIUM.
Location: Bar
Equipment: Ice bin
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SEE-THRU COOLER AND KITCHEN REACH-IN-COOLER AND BOTTOM SHELVING, DOOR TRACKS, ETC. WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SEE-THRU COOLER AND KITCHEN REACH-IN-COOLER AND BOTTOM SHELVING, DOOR TRACKS, ETC. WHERE NEEDED.
Location: Bar
Equipment: Reach in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ITEMS STORED IN BAR HANDSINK. DO NOT STORE ITEM IN HANDSINK. KEEP FREE AND ACCESSIBLE.
Location: Bar
Equipment: Hand sink
- 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: SANITIZER BAY AT BAR 4-BAY SINK UNDER 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE WHEN NEEDED.
Location: Bar
Equipment: 4-bay
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. CLOTHING, ETC.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. CLOTHING, ETC.
Location: Back room
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. CLOTHING, ETC.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Bar
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: RESURFACE OR REPLACE DAMAGED CUTTING BOARDS AT KITCHEN.
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE BETTER DOOR SWEEP AT BOTTOM OF BACK KITCHEN DOOR SO THAT ALL GAPS AND OPENINGS AT THE BOTTOM OF THE DOOR. YOU SHOULD NOT BE ABLE TO SEE OUTSIDE WHEN DOOR IS COMPLETELY CLOSED.
Location: Kitchen (back)
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED AND INSPECTED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2013)
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED CEILING AT WOMENS RESTROOM; ENSURE THAT ALL CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Womens restroom
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS; ESPECIALLY UNDERNEATH, AROUND AND BEHIND EQUIPEMENT.
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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE NEW SANITARY ICE SCOOP HOLDER FOR ICE MACHINE.2) REPLACE OR RESURFACE RUSTED SHELVING AT BAR SEE-THRU LIQUOR STORAGE COOLER.3) PROVIDE BOTTOM PANEL THAT IS MISSING OFF BAR SEE-THUR COOLER.
Location: Back room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE NEW SANITARY ICE SCOOP HOLDER FOR ICE MACHINE.2) REPLACE OR RESURFACE RUSTED SHELVING AT BAR SEE-THRU LIQUOR STORAGE COOLER.3) PROVIDE BOTTOM PANEL THAT IS MISSING OFF BAR SEE-THUR COOLER.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE NEW SANITARY ICE SCOOP HOLDER FOR ICE MACHINE.2) REPLACE OR RESURFACE RUSTED SHELVING AT BAR SEE-THRU LIQUOR STORAGE COOLER.3) PROVIDE BOTTOM PANEL THAT IS MISSING OFF BAR SEE-THUR COOLER.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE NEW SANITARY ICE SCOOP HOLDER FOR ICE MACHINE.2) REPLACE OR RESURFACE RUSTED SHELVING AT BAR SEE-THRU LIQUOR STORAGE COOLER.3) PROVIDE BOTTOM PANEL THAT IS MISSING OFF BAR SEE-THUR COOLER.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING (SOILED/DUSTY).2) CLEAN FANS BEFORE USING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING (SOILED/DUSTY).2) CLEAN FANS BEFORE USING.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES INCLUDING EXTERIOR VENTS.DO NOT STORE ITEMS ON ICE MACHINE.
Location: Back room
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES INCLUDING EXTERIOR VENTS.DO NOT STORE ITEMS ON ICE MACHINE.
Location: Dry storage
|
08/15/2014 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Bar
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen (back)
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Dry storage
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE AT BAR WITH OPEN DRINK; ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
Location: Bar
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SPANISH BURGERS ARE NOT DATE-MARKED AT KITCHEN COOLER--DISCARDED.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BOTTLED GLASS DRINKS STORED IN BAR ICE BIN AT BAR; CONSUMER ICE MUST BE STORED SEPERATELY FROM ICE USED AS A COOLING MEDIUM.
Location: Bar
Equipment: Ice bin
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SEE-THRU COOLER AND KITCHEN REACH-IN-COOLER AND BOTTOM SHELVING, DOOR TRACKS, ETC. WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SEE-THRU COOLER AND KITCHEN REACH-IN-COOLER AND BOTTOM SHELVING, DOOR TRACKS, ETC. WHERE NEEDED.
Location: Bar
Equipment: Reach in cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ITEMS STORED IN BAR HANDSINK. DO NOT STORE ITEM IN HANDSINK. KEEP FREE AND ACCESSIBLE.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER BAY AT BAR 4-BAY SINK UNDER 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE WHEN NEEDED.
Location: Bar
Equipment: 4-bay
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. CLOTHING, ETC.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. CLOTHING, ETC.
Location: Back room
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. CLOTHING, ETC.
Location: Dry storage
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Bar
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: RESURFACE OR REPLACE DAMAGED CUTTING BOARDS AT KITCHEN.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE BETTER DOOR SWEEP AT BOTTOM OF BACK KITCHEN DOOR SO THAT ALL GAPS AND OPENINGS AT THE BOTTOM OF THE DOOR. YOU SHOULD NOT BE ABLE TO SEE OUTSIDE WHEN DOOR IS COMPLETELY CLOSED.
Location: Kitchen (back)
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED AND INSPECTED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2013)
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED CEILING AT WOMENS RESTROOM; ENSURE THAT ALL CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Womens restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS; ESPECIALLY UNDERNEATH, AROUND AND BEHIND EQUIPEMENT.
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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE NEW SANITARY ICE SCOOP HOLDER FOR ICE MACHINE.2) REPLACE OR RESURFACE RUSTED SHELVING AT BAR SEE-THRU LIQUOR STORAGE COOLER.3) PROVIDE BOTTOM PANEL THAT IS MISSING OFF BAR SEE-THUR COOLER.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE NEW SANITARY ICE SCOOP HOLDER FOR ICE MACHINE.2) REPLACE OR RESURFACE RUSTED SHELVING AT BAR SEE-THRU LIQUOR STORAGE COOLER.3) PROVIDE BOTTOM PANEL THAT IS MISSING OFF BAR SEE-THUR COOLER.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE NEW SANITARY ICE SCOOP HOLDER FOR ICE MACHINE.2) REPLACE OR RESURFACE RUSTED SHELVING AT BAR SEE-THRU LIQUOR STORAGE COOLER.3) PROVIDE BOTTOM PANEL THAT IS MISSING OFF BAR SEE-THUR COOLER.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE NEW SANITARY ICE SCOOP HOLDER FOR ICE MACHINE.2) REPLACE OR RESURFACE RUSTED SHELVING AT BAR SEE-THRU LIQUOR STORAGE COOLER.3) PROVIDE BOTTOM PANEL THAT IS MISSING OFF BAR SEE-THUR COOLER.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING (SOILED/DUSTY).2) CLEAN FANS BEFORE USING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING (SOILED/DUSTY).2) CLEAN FANS BEFORE USING.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES INCLUDING EXTERIOR VENTS.DO NOT STORE ITEMS ON ICE MACHINE.
Location: Back room
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES INCLUDING EXTERIOR VENTS.DO NOT STORE ITEMS ON ICE MACHINE.
Location: Dry storage
|
08/02/2014 | Routine |
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PURSES, JACKETS, DRINKS, ETC.
Location: Bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PURSES, JACKETS, DRINKS, ETC.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS
Location: Womens restroom
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS
Location: Mens restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:REPAIR RESTROOM CEILING SURFACES WHERE DAMAGED TO ENSURE THAT CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Restroom
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER VENT COVER AT WOMENS RESTROOM--IN PROGRESS.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT INTERIOR OF BAR REACH-IN SEE THRU COOLER.3) PROVIDE PROPER BAR REACH-IN SEE THRU COOLER EXTERIOR BOTTOM PANEL THAT IS MISSING--CORRECTED.
Location: Mens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER VENT COVER AT WOMENS RESTROOM--IN PROGRESS.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT INTERIOR OF BAR REACH-IN SEE THRU COOLER.3) PROVIDE PROPER BAR REACH-IN SEE THRU COOLER EXTERIOR BOTTOM PANEL THAT IS MISSING--CORRECTED.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER VENT COVER AT WOMENS RESTROOM--IN PROGRESS.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT INTERIOR OF BAR REACH-IN SEE THRU COOLER.3) PROVIDE PROPER BAR REACH-IN SEE THRU COOLER EXTERIOR BOTTOM PANEL THAT IS MISSING--CORRECTED.
Location: Bar
Equipment: Reach in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1) SEAL KITCHEN 3-BAY SINK LOOSE FAUCET HEAD SO THAT IT IS NOT MOVABLE.2) SEAL AND/OR ANCHOR KITCHEN PREP SINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1) SEAL KITCHEN 3-BAY SINK LOOSE FAUCET HEAD SO THAT IT IS NOT MOVABLE.2) SEAL AND/OR ANCHOR KITCHEN PREP SINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Prep sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BAR REACH-IN SEE THRU COOLER FANGUARDS/INTERIOR SURFACES.2) SOILED EXTERIOR SURFACES OF BACK KITCHEN ICE MACHINE VENTS.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BAR REACH-IN SEE THRU COOLER FANGUARDS/INTERIOR SURFACES.2) SOILED EXTERIOR SURFACES OF BACK KITCHEN ICE MACHINE VENTS.
Location: Kitchen (back)
Equipment: Ice machine
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL DOOR AT MENS RESTROOM ENTRANCE.
Location: Mens restroom
|
11/15/2013 | Recheck |
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PURSES, JACKETS, DRINKS, ETC.
Location: Bar
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PURSES, JACKETS, DRINKS, ETC.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Womens restroom
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Mens restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR RESTROOM CEILING SURFACES WHERE DAMAGED TO ENSURE THAT CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Restroom
- 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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER VENT COVERS AT RESTROOMS.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT INTERIOR OF BAR REACH-IN SEE THRU COOLER.3) PROVIDE PROPER BAR REACH-IN SEE THRU COOLER EXTERIOR BOTTOM PANEL THAT IS MISSING.
Location: Mens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER VENT COVERS AT RESTROOMS.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT INTERIOR OF BAR REACH-IN SEE THRU COOLER.3) PROVIDE PROPER BAR REACH-IN SEE THRU COOLER EXTERIOR BOTTOM PANEL THAT IS MISSING.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER VENT COVERS AT RESTROOMS.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT INTERIOR OF BAR REACH-IN SEE THRU COOLER.3) PROVIDE PROPER BAR REACH-IN SEE THRU COOLER EXTERIOR BOTTOM PANEL THAT IS MISSING.
Location: Bar
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1) SEAL KITCHEN 3-BAY SINK LOOSE FAUCET HEAD SO THAT IT IS NOT MOVABLE.2) SEAL AND/OR ANCHOR KITCHEN PREP SINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1) SEAL KITCHEN 3-BAY SINK LOOSE FAUCET HEAD SO THAT IT IS NOT MOVABLE.2) SEAL AND/OR ANCHOR KITCHEN PREP SINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Prep sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BAR REACH-IN SEE THRU COOLER FANGUARDS/INTERIOR SURFACES.2) SOILED EXTERIOR SURFACES OF BACK KITCHEN ICE MACHINE VENTS.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BAR REACH-IN SEE THRU COOLER FANGUARDS/INTERIOR SURFACES.2) SOILED EXTERIOR SURFACES OF BACK KITCHEN ICE MACHINE VENTS.
Location: Kitchen (back)
Equipment: Ice machine
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL DOOR AT MENS RESTROOM ENTRANCE.
Location: Mens restroom
|
11/07/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: THERE IS A BOTTLE OF DEGREASER STORED ON A PREP TABLE IN THE KITCHEN. PLEASE STORE ALL CHEMICALS SEPERATE AND/OR UNDER ALL FOOD, EQUIPMENT, AND PREP AREAS.ALL CHEMICALS ARE STORED PROPERLY.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THERE ARE RAW EGGS AND BACON STORED OVER READY TO EAT COLESLAW AND TOMATOES. PLEASE DO NOT STORE ANT RAW PRODUCT OVER READY TO EAT. ALL RAW PRODUCT IS STORED PROPERLY.
Location: Kitchen
Equipment: Cooler/freezer combo
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: THERE ARE COOKED HAMBURGERS AND A CONTAINER OF CHILI IN THE COOLER WITH NO DATE MARKING. PLEASE DATE MARK THESE ITEMS.ALL PHF's ARE PROPERLY DATE MARKED.
Location: Kitchen
Equipment: Cooler/freezer combo
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: THERE ARE BAGGIES OF DELI MEAT AND A CONTAINER OF SAUSAGE DATE MARKED 2/11. THIS DATE MARK IS OLDER THAN 7 DAYS PLEASE DISCARD.THERE IS NOTHING DATE MARKED 7 DAYS OR OLDER.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: THE EXHAUST FAN OVER THE 3-BAY SINK IS SOILED. PLEASE CLEAN.THEY CLEANED THE FAN A LITTLE BUT NEEDS MORE WORK. PLEASE CLEAN MORE THOROUGHLY.
Location: Kitchen
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: THE MEN'S RESTROOM DOOR HAS BEEN TAKEN OFF OF THE HINGES AND STORED IN THE BASEMENT. PLEASE PUT DOOR BACK IN PLACE.THE DOOR HAS BEEN REINSTALLED.
Location: Mens restroom
|
02/26/2013 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: THERE IS A BOTTLE OF DEGREASER STORED ON A PREP TABLE IN THE KITCHEN. PLEASE STORE ALL CHEMICALS SEPERATE AND/OR UNDER ALL FOOD, EQUIPMENT, AND PREP AREAS.
Location: Kitchen
- 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: THERE ARE RAW EGGS AND BACON STORED OVER READY TO EAT COLESLAW AND TOMATOES. PLEASE DO NOT STORE ANT RAW PRODUCT OVER READY TO EAT.
Location: Kitchen
Equipment: Cooler/freezer combo
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: THERE ARE COOKED HAMBURGERS AND A CONTAINER OF CHILI IN THE COOLER WITH NO DATE MARKING. PLEASE DATE MARK THESE ITEMS.
Location: Kitchen
Equipment: Cooler/freezer combo
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: THERE ARE BAGGIES OF DELI MEAT AND A CONTAINER OF SAUSAGE DATE MARKED 2/11. THIS DATE MARK IS OLDER THAN 7 DAYS PLEASE DISCARD.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: THE EXHAUST FAN OVER THE 3-BAY SINK IS SOILED. PLEASE CLEAN.
Location: Kitchen
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: THE MEN'S RESTROOM DOOR HAS BEEN TAKEN OFF OF THE HINGES AND STORED IN THE BASEMENT. PLEASE PUT DOOR BACK IN PLACE.
Location: Mens restroom
|
02/19/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Potentially hazardous foods (chili, burgers) made before 3/8/12 discarded
Location: Kitchen
Equipment: Reach in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Potentially hazardous foods (chili, burgers) made before 3/8/12 discarded
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Raise soda lines and carborator and clean
Location: Bar
- Drainage system design/installation (corrected)
Establishment drainage systems not properly designed or installed.
Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
Comments: Update 10 lb grease trap to 40 lb grease trap
Location: Kitchen (back)
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Chlorine test strips
Location: Kitchen
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Chlorine test strips
Location: Bar
Equipment: 4-bay
- Self service utensils (corrected)
Utensil(s) for ready to eat food(s) at self service operation not provided.
Correction: Provide suitable utensil(s) or other effective dispensing method(s).
Comments: Lemons, cherries, limes
Location: Bar
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Fan above 3-bay dusty and soiled
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: Wall behind fryer
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Reach in cooler
|
10/08/2012 | Pre-Licensing Recheck |
| No violation noted during this evaluation. | 04/24/2012 | Non-Illness Complaint |
- 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.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Unlabeled spray bottle on mop sink
Location: Chemical room
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness""Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certina medical conditions."
- Unsafe food (Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: Cracked eggs x 2
Location: Kitchen
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sani too low
Location: Back room
Equipment: 4-bay
|
03/30/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle on mop sink
Location: Chemical room
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness""Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certina medical conditions."
- Unsafe food (Critical) (corrected on site)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: Cracked eggs x 2
Location: Kitchen
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sani too low
Location: Back room
Equipment: 4-bay
|
03/23/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Potentially hazardous foods (chili, burgers) made before 3/8/12 discarded
Location: Kitchen
Equipment: Reach in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Potentially hazardous foods (chili, burgers) made before 3/8/12 discarded
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Raise soda lines and carborator and clean
Location: Bar
- Drainage system design/installation
Establishment drainage systems not properly designed or installed.
Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
Comments: Update 10 lb grease trap to 40 lb grease trap
Location: Kitchen (back)
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Chlorine test strips
Location: Kitchen
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Chlorine test strips
Location: Bar
Equipment: 4-bay
- Self service utensils (corrected)
Utensil(s) for ready to eat food(s) at self service operation not provided.
Correction: Provide suitable utensil(s) or other effective dispensing method(s).
Comments: Lemons, cherries, limes
Location: Bar
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Fan above 3-bay dusty and soiled
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: Wall behind fryer
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Reach in cooler
|
03/19/2012 | Pre-Licensing Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Potentially hazardous foods (chili, burgers) made before 3/8/12 discarded
Location: Kitchen
Equipment: Reach in cooler
- 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: Potentially hazardous foods (chili, burgers) made before 3/8/12 discarded
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Raise soda lines and carborator and clean
Location: Bar
- Drainage system design/installation
Establishment drainage systems not properly designed or installed.
Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
Comments: Update 10 lb grease trap to 40 lb grease trap
Location: Kitchen (back)
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Chlorine test strips
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Chlorine test strips
Location: Bar
Equipment: 4-bay
- Self service utensils (corrected on site)
Utensil(s) for ready to eat food(s) at self service operation not provided.
Correction: Provide suitable utensil(s) or other effective dispensing method(s).
Comments: Lemons, cherries, limes
Location: Bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Fan above 3-bay dusty and soiled
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: Wall behind fryer
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Bar
- 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.
Location: Bar
Equipment: Reach in cooler
|
03/08/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about MIKE'S SPEEDWAY LOUNGE, 3701 W 16TH ST, Indianapolis, IN »