- 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: Co 2 tanks are unrestrained in the bar area.
- 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. Pull pork2. Ham3.Turkey4. Salad dressing 5. Cut tomatoe6. Shredded cheese7. Tarter sauseDiscard all food items at the sandwish cold top cooler. Temperature 47-50 degrees. Please ensure temperatures are mained aat 41 degree.
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. Pull pork2. Ham3.Turkey4. Salad dressing 5. Cut tomatoe6. Shredded cheese7. Tarter sauseDiscard all food items at the sandwish cold top cooler. Temperature 47-50 degrees. Please ensure temperatures are mained aat 41 degree.
Location: Kitchen (front)
Equipment: Cold top
- 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: After gloves are remove and before getting a new pair of glove from the container hand washing must be done.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meat is stored above ready to eat foods in the true cooler. COS
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The wall attached slicer is heavily soiled in the kitchen. Please clean.
Location: Kitchen
Equipment: Slicer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Keep hand sink clean and the area around it. Remove tea container and clean cups from hand sink area to prevent contamination.
Location: 2nd bar
Equipment: Hand sink
- 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: The hand sink is being used as a dump sink and to fill pitches of water to make tea and coffee. The hand sink must be used for hand washing only. Please discontinue using the hand sink for other purposes.
Location: 2nd 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: Employee sweeping the floor and handling food with glove on. Follow above corrective action.
- 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.Clean bowls, and strainers are stored on a soiled metal storage rack. Also togo supplies are stored in a soiled crate on the storage rack. 2. The coffee filter in the coffee bar are not protected from contamination. Please follow the above corrective action.
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.Clean bowls, and strainers are stored on a soiled metal storage rack. Also togo supplies are stored in a soiled crate on the storage rack. 2. The coffee filter in the coffee bar are not protected from contamination. Please follow the above corrective action.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor is heavily soiled from coffee bean and spilled product. Please remove equuipment from floor an clean.
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Remove tea container and clean cups from hand sink area to prevent contamination.
Location: 2nd bar
- 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: 1. The counter top are soiled from spilled coffee and tea in the coffee bar. Please clean under equipment.2. Soda gun holster in the main bar are soiled. Clean when contamination occurs or at least every 24 hours.
Location: Service counter
- 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: 1. The counter top are soiled from spilled coffee and tea in the coffee bar. Please clean under equipment.2. Soda gun holster in the main bar are soiled. Clean when contamination occurs or at least every 24 hours.
Location: Main bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at the hand sink. Provide paper towel at the hand sink at alltimes. COS
Location: Kitchen
Equipment: Hand sink
|
09/09/2014 | Recheck |
- 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: IN PLACE BLEACH SANITIZER TOO STRONG
|
09/04/2014 | 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: Co 2 tanks are unrestrained in the bar area.
- 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. Pull pork2. Ham3.Turkey4. Salad dressing 5. Cut tomatoe6. Shredded cheese7. Tarter sauseDiscard all food items at the sandwish cold top cooler. Temperature 47-50 degrees. Please ensure temperatures are mained aat 41 degree.
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. Pull pork2. Ham3.Turkey4. Salad dressing 5. Cut tomatoe6. Shredded cheese7. Tarter sauseDiscard all food items at the sandwish cold top cooler. Temperature 47-50 degrees. Please ensure temperatures are mained aat 41 degree.
Location: Kitchen (front)
Equipment: Cold top
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: After gloves are remove and before getting a new pair of glove from the container hand washing must be done.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meat is stored above ready to eat foods in the true cooler. COS
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The wall attached slicer is heavily soiled in the kitchen. Please clean.
Location: Kitchen
Equipment: Slicer
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Keep hand sink clean and the area around it. Remove tea container and clean cups from hand sink area to prevent contamination.
Location: 2nd bar
Equipment: Hand sink
- 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: The hand sink is being used as a dump sink and to fill pitches of water to make tea and coffee. The hand sink must be used for hand washing only. Please discontinue using the hand sink for other purposes.
Location: 2nd bar
Equipment: Hand sink
- Glove use (Non-Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee sweeping the floor and handling food with glove on. Follow above corrective action.
- 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.Clean bowls, and strainers are stored on a soiled metal storage rack. Also togo supplies are stored in a soiled crate on the storage rack. 2. The coffee filter in the coffee bar are not protected from contamination. Please follow the above corrective action.
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.Clean bowls, and strainers are stored on a soiled metal storage rack. Also togo supplies are stored in a soiled crate on the storage rack. 2. The coffee filter in the coffee bar are not protected from contamination. Please follow the above corrective action.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor is heavily soiled from coffee bean and spilled product. Please remove equuipment from floor an clean.
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Remove tea container and clean cups from hand sink area to prevent contamination.
Location: 2nd bar
- 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: 1. The counter top are soiled from spilled coffee and tea in the coffee bar. Please clean under equipment.2. Soda gun holster in the main bar are soiled. Clean when contamination occurs or at least every 24 hours.
Location: Service counter
- 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: 1. The counter top are soiled from spilled coffee and tea in the coffee bar. Please clean under equipment.2. Soda gun holster in the main bar are soiled. Clean when contamination occurs or at least every 24 hours.
Location: Main bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at the hand sink. Provide paper towel at the hand sink at alltimes. COS
Location: Kitchen
Equipment: Hand sink
|
08/25/2014 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light bulbs are out in the exhaust hood next to the pizza oven. Replace light bulbs or repair fixtures to good working condition.
Location: Cook line
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Trash and debris on the floor of the basement restroom.
Location: Basement
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: South soda gun holster is clogged and soiled. Clean soda gun holster and clear the drain line.
Location: Bar
Equipment: Soda gun & holster
|
03/12/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies present at the front bar and at the back coffee bar. Contact a licensed pest control operator for removal of flies.
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies present at the front bar and at the back coffee bar. Contact a licensed pest control operator for removal of flies.
Location: 2nd bar
- 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 beverage stored on the cutting board of the cold top cooler in the pizza kitchen. Store employee beverages away from food prep areas.
Location: Kitchen
Equipment: Cold top
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
Comments: Single service cups being reused as scoops for the chicken wing sauces. Use reusable scoops with handles for wing sauces.
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Ceiling coverings missing from the back storage room ceiling.
Location: Back room
- 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: No thermometers provided in the pizza kitchen cold top cooler and the pizza kitchen cooler drawers.
Location: Kitchen
Equipment: Cold top
- 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: No thermometers provided in the pizza kitchen cold top cooler and the pizza kitchen cooler drawers.
Location: Kitchen
Equipment: Cooler drawers
- 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: The surface of the wooden stand for the coffee bar ice bin is not painted or sealed. Repaint or seal the ice bin stand.
Location: 2nd bar
Equipment: Ice bin
|
12/04/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies present at the front bar and at the back coffee bar. Contact a licensed pest control operator for removal of flies.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies present at the front bar and at the back coffee bar. Contact a licensed pest control operator for removal of flies.
Location: 2nd bar
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee beverage stored on the cutting board of the cold top cooler in the pizza kitchen. Store employee beverages away from food prep areas.
Location: Kitchen
Equipment: Cold top
- Single-service reuse (corrected on site)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
Comments: Single service cups being reused as scoops for the chicken wing sauces. Use reusable scoops with handles for wing sauces.
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Ceiling coverings missing from the back storage room ceiling.
Location: Back room
- 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: No thermometers provided in the pizza kitchen cold top cooler and the pizza kitchen cooler drawers.
Location: Kitchen
Equipment: Cold top
- 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: No thermometers provided in the pizza kitchen cold top cooler and the pizza kitchen cooler drawers.
Location: Kitchen
Equipment: Cooler drawers
- 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: The surface of the wooden stand for the coffee bar ice bin is not painted or sealed. Repaint or seal the ice bin stand.
Location: 2nd bar
Equipment: Ice bin
|
11/25/2013 | Routine |
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: 1) Leak observed in the ceiling of the drink walk in cooler. Repair roof/drainage to prevent ceiling leaks. 2) Ceiling in the back room is not finished or sealed. Repair ceiling to good working condition.
- 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: Chicken salad and blue cheese being held on the main kitchen cold top at 47 degrees F. Do not overfill cold top pans and close cooler lids whenever possible to ensure food is held at 41 degrees F or below.
Location: Kitchen
Equipment: Cold top
- Toxic labeling/original containers (corrected)
Label identifying toxic information from manufacturer missing from bottle.
Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
Comments: Spray bottle of cleaner observed without a label by the dish machine.
Location: Dish machine area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs observed stored over ready to eat foods in the outdoor walk in cooler. Store raw eggs below all ready to eat foods.
Location: Walk-in cooler
- 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: Cutting board scored and soiled on the pizza prep cold top. Resurface, replace or flip over if the other side is clean.
Location: Second 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: Back screened door observed propped open. Ensure the screen door remains closed at all times.
Location: Back room
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Section of cove molding observed missing from the wall near the dish machine.
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: Walls near the dish machine observed soiled.
Location: Dish machine area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal around the dump sink in the dish area is deteriorated. Reseal sink to the wall.
Location: Dish machine area
Equipment: Dump sink
|
07/09/2013 | Recheck |
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: 1) Leak observed in the ceiling of the drink walk in cooler. Repair roof/drainage to prevent ceiling leaks. 2) Ceiling in the back room is not finished or sealed. Repair ceiling to good working condition.
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Chicken salad and blue cheese being held on the main kitchen cold top at 47 degrees F. Do not overfill cold top pans and close cooler lids whenever possible to ensure food is held at 41 degrees F or below.
Location: Kitchen
Equipment: Cold top
- Toxic labeling/original containers (corrected on site)
Label identifying toxic information from manufacturer missing from bottle.
Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
Comments: Spray bottle of cleaner observed without a label by the dish machine.
Location: Dish machine area
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs observed stored over ready to eat foods in the outdoor walk in cooler. Store raw eggs below all ready to eat foods.
Location: Walk-in cooler
- 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: Cutting board scored and soiled on the pizza prep cold top. Resurface, replace or flip over if the other side is clean.
Location: Second kitchen
- Protected outer openings (corrected on site)
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: Back screened door observed propped open. Ensure the screen door remains closed at all times.
Location: Back room
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Section of cove molding observed missing from the wall near the dish machine.
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: Walls near the dish machine observed soiled.
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal around the dump sink in the dish area is deteriorated. Reseal sink to the wall.
Location: Dish machine area
Equipment: Dump sink
|
07/01/2013 | Routine |
| No violation noted during this evaluation. | 05/07/2013 | Non-Illness Complaint |
- 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: THERE ARE BOTTLES IN THE FOLLOWING AREAS WITH NO LABELS: (1) BASEMENT (2) BREAKFAST BAR (3) KITCHEN. PLEASE LABEL ALL BOTTLES USED IN ESTABLISHMENT.ALL BOTTLES ARE LABELED PROPERLY.
Location: Basement
- 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: THERE ARE BOTTLES IN THE FOLLOWING AREAS WITH NO LABELS: (1) BASEMENT (2) BREAKFAST BAR (3) KITCHEN. PLEASE LABEL ALL BOTTLES USED IN ESTABLISHMENT.ALL BOTTLES ARE LABELED PROPERLY.
Location: Bar
- 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: THERE ARE BOTTLES IN THE FOLLOWING AREAS WITH NO LABELS: (1) BASEMENT (2) BREAKFAST BAR (3) KITCHEN. PLEASE LABEL ALL BOTTLES USED IN ESTABLISHMENT.ALL BOTTLES ARE LABELED PROPERLY.
Location: Kitchen
- 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 ARE CHEMICAL SEPERATION ISSUES IN THE FOLOWING AREAS:(1) BASEMENT - OVER SINGLE SERVICE ITEMS(2) KITCHEN - OVER THE 3-BAY(3) BAR - OVER PITCHERSPLEASE STORE ALL CHEMICALS SEPERATE OR UNDER FOOD, UTENSILS, AND PREP AREAS.ALL CHEMICALS ARE STORED PROPERLY.
Location: Basement
- 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 ARE CHEMICAL SEPERATION ISSUES IN THE FOLOWING AREAS:(1) BASEMENT - OVER SINGLE SERVICE ITEMS(2) KITCHEN - OVER THE 3-BAY(3) BAR - OVER PITCHERSPLEASE STORE ALL CHEMICALS SEPERATE OR UNDER FOOD, UTENSILS, AND PREP AREAS.ALL CHEMICALS ARE STORED PROPERLY.
Location: Kitchen
- 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 ARE CHEMICAL SEPERATION ISSUES IN THE FOLOWING AREAS:(1) BASEMENT - OVER SINGLE SERVICE ITEMS(2) KITCHEN - OVER THE 3-BAY(3) BAR - OVER PITCHERSPLEASE STORE ALL CHEMICALS SEPERATE OR UNDER FOOD, UTENSILS, AND PREP AREAS.ALL CHEMICALS ARE STORED PROPERLY.
Location: Bar
- 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: THE FOLLOWING UNITS HAVE RAW MEAT STORAGE PROBLEMS:(1) WALK-IN COOLER OUTSIDE - LIQUID EGG OVER MILK(2) WALK-IN COOLER - GROUND BEEF OVER BACONPLEASE DO NOT STORE ANY RAW PRODUCT OVER READY TO EAT PRODUCT, AND USE THE STORAGE ORGANIZATIONAL CHART HANDOUT TO PROPERLY STORE RAW OVER RAW.ALL RAW PRODUCT IS STORED PROPERLY IN THE COOLERS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THE FOLLOWING UNITS HAVE RAW MEAT STORAGE PROBLEMS:(1) WALK-IN COOLER OUTSIDE - LIQUID EGG OVER MILK(2) WALK-IN COOLER - GROUND BEEF OVER BACONPLEASE DO NOT STORE ANY RAW PRODUCT OVER READY TO EAT PRODUCT, AND USE THE STORAGE ORGANIZATIONAL CHART HANDOUT TO PROPERLY STORE RAW OVER RAW.ALL RAW PRODUCT IS STORED PROPERLY IN THE COOLERS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking (corrected on site)
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: THE FOLLOWING UNITS HAVE PHF's THAT ARE NOT DATE MARKED:(1) WALK-IN COOLER - COOKED PASTA(2) REACH-IN COOLER (MAIN KITCHEN) - BBQ PORK, POTATOES, RICE(3) REACH-IN COOLER (2ND KITCHEN) - BBQ PORK, POTATOES, RICEPLEASE DATE MARK ALL OF THESE PRODUCTS.EVERYTHING FROM ROUTINE INSPECTION IS NOW DATE MARKED. THERE WERE 2 HALVED CHICKENS THAT DID NOT HAVE A DATE MARK. MANAGER CORRECTED ON SITE. THEY DO HAVE A LOT BETTER DATE MARKING SYSTEM IN PLACE NOW..
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: THE FOLLOWING UNITS HAVE PHF's THAT ARE NOT DATE MARKED:(1) WALK-IN COOLER - COOKED PASTA(2) REACH-IN COOLER (MAIN KITCHEN) - BBQ PORK, POTATOES, RICE(3) REACH-IN COOLER (2ND KITCHEN) - BBQ PORK, POTATOES, RICEPLEASE DATE MARK ALL OF THESE PRODUCTS.EVERYTHING FROM ROUTINE INSPECTION IS NOW DATE MARKED. THERE WERE 2 HALVED CHICKENS THAT DID NOT HAVE A DATE MARK. MANAGER CORRECTED ON SITE. THEY DO HAVE A LOT BETTER DATE MARKING SYSTEM IN PLACE NOW..
Location: Kitchen
Equipment: Reach in cooler
- 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: THE FOLLOWING UNITS HAVE PHF's THAT ARE NOT DATE MARKED:(1) WALK-IN COOLER - COOKED PASTA(2) REACH-IN COOLER (MAIN KITCHEN) - BBQ PORK, POTATOES, RICE(3) REACH-IN COOLER (2ND KITCHEN) - BBQ PORK, POTATOES, RICEPLEASE DATE MARK ALL OF THESE PRODUCTS.EVERYTHING FROM ROUTINE INSPECTION IS NOW DATE MARKED. THERE WERE 2 HALVED CHICKENS THAT DID NOT HAVE A DATE MARK. MANAGER CORRECTED ON SITE. THEY DO HAVE A LOT BETTER DATE MARKING SYSTEM IN PLACE NOW..
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: ALL OF THE IN-PLACE SANATIZER BUCKETS CONCENTRATION IS TOO HIGH 200 PPM. PLEASE MAKE SURE ALL CONCENTRATIONS ARE BETWEEN 50 - 100 PPM.THE SANATIZERS WERE AT PROPER CONCENTRATIONS.
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: ALL OF THE IN-PLACE SANATIZER BUCKETS CONCENTRATION IS TOO HIGH 200 PPM. PLEASE MAKE SURE ALL CONCENTRATIONS ARE BETWEEN 50 - 100 PPM.THE SANATIZERS WERE AT PROPER CONCENTRATIONS.
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: ALL OF THE IN-PLACE SANATIZER BUCKETS CONCENTRATION IS TOO HIGH 200 PPM. PLEASE MAKE SURE ALL CONCENTRATIONS ARE BETWEEN 50 - 100 PPM.THE SANATIZERS WERE AT PROPER CONCENTRATIONS.
Location: Bar
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE HOODS IN BOTH KITCHENS ARE MISSING FILTERS/SPACERS.(1) MAIN KITCHEN - MANAGER STATES BEND IN THE VENT NEEDS TO BE CLEANED, WHEN ALL THE FILTERS ARE IN KITCHEN AND DINING ROOM GET SMOKEY. PLEASE HAVE A PROFESSIONAL CLEAN SO FILTERS CAN BE RE-INSTALLED.(2) 2ND KITCHEN - MANAGER STATES NEW VENT FAN SO STRONG IT KEEPS SUCKING A FILTER OUT OF PLACE. PLEASE CONSULT WITH PROFESSIONAL TO LOOK IN TO LOCKING FILTERS IN PLACE.THE HOODS ARE SCHEDULED TO BE CLEANED 2/16/13. AFTER THAT A NEW L BRACKET WILL BE INSTALLED IN THE VENTS TO KEEP THEM FROM BEING SUCKED IN BY THE FAN.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: THERE ARE PERSONAL ITEMS (GLOVES AND EAR MUFFS) STORED ON THE DRY STORAGE RACK IN THE KITCHEN.THERE ARE KEYS STORED ON THE SHELVING WITH THE FOOD. MANAGER HUNG THE KEYS ON A COAT RACK WHERE EMPLOYEES ARE TO HANG THEIR PERSONAL ITEMS.
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOP IS STORED ON THE FLOOR TO DRY. PLEASE STORE IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE. THE MOPS ARE STORED IN A PROPER POSITION.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THERE ARE BULK CONTAINERS BEHIND THE BREAKFAST BAR THAT ARE NOT LABELED. PLEASE LABEL ALL BULK CONTAINERS.MOST OF THE BULK CONTAINERS WERE LABELED, BUT NOT ALL OF THEM. MANAGER STATED HE WOULD LABEL THE REST.
Location: Bar
- 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: THE BACK DOOR DOES NOT SEAL COMPLETELY. PLEASE HAVE PROFESSIONAL REPAIR DOOR, AND THEN INSTALL SEALS AND A DOOR SWEEP.THE MANAGER STATES A NEW DOOR AND FRAME HAVE BEEN ORDERED THROUGH SIMON BIDMEAD.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: THE DUMPSTER LIDS ARE OPEN. PLEASE MAKE SURE LIDS ARE CLOSED AT ALL TIMES.THE LIDS ARE STILL OPEN.
Location: Dumpster area
- 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: THE FOLLOWING AREAS HAS SINGLE SEVICE ITEMS/UTENSILS STORED ON THE FLOOR:(1) BASEMENT- SINGLE SERVICE ITEMS (CUPS, BOWLS)(2) BAR - PITCHERSALL SINGLE SERVICE ITEMS ARE STORED UP OFF OF THE FLOOR.
Location: Basement
- 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: THE FOLLOWING AREAS HAS SINGLE SEVICE ITEMS/UTENSILS STORED ON THE FLOOR:(1) BASEMENT- SINGLE SERVICE ITEMS (CUPS, BOWLS)(2) BAR - PITCHERSALL SINGLE SERVICE ITEMS ARE STORED UP OFF OF THE FLOOR.
Location: Bar
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: THERE ARE 2 CEILING TILES MISSING NEXT TO GRILL. PLEASE REPLACE.THE TILES HAVE BEEN REPLACED.
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: THE REACH-IN FREEZER NEXT TO THE WALL IN THE KITCHEN DOES NOT HAVE A THERMOMETER. PLEASE PROVIDE A THERMOMETER.A THERMOMETER HAS BEEN PROVIDED.
Location: Kitchen
Equipment: reach in freezer
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE WOMEN'S RESTRROM DOES NOT PROVIDE A COVERED TRASH CAN. PLEASE PROVIDE A TRASH CAN WITH A LID.A COVERED TRASH CAN HAS BEEN PROVIDED.
Location: Womens restroom
- 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: THERE ARE NO SANATIZER TEST STRIPS. PLEASE PROVIDE CHLORINE TEST STRIPS FOR IN-PLACE AND DISH MACHINE SANATIZER. PLEASE PROVIDE QUAT TEST STRIPS FOR 3-BAY SINKS BEHIND BOTH BARS.TEST STRIPS HAVE BEEN PROVIDED.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: THERE ARE NO SANATIZER TEST STRIPS. PLEASE PROVIDE CHLORINE TEST STRIPS FOR IN-PLACE AND DISH MACHINE SANATIZER. PLEASE PROVIDE QUAT TEST STRIPS FOR 3-BAY SINKS BEHIND BOTH BARS.TEST STRIPS HAVE BEEN PROVIDED.
Location: Bar
- 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: THERE ARE NO SANATIZER TEST STRIPS. PLEASE PROVIDE CHLORINE TEST STRIPS FOR IN-PLACE AND DISH MACHINE SANATIZER. PLEASE PROVIDE QUAT TEST STRIPS FOR 3-BAY SINKS BEHIND BOTH BARS.TEST STRIPS HAVE BEEN PROVIDED.
Location: Bar
|
02/13/2013 | Recheck |
- 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: THERE ARE BOTTLES IN THE FOLLOWING AREAS WITH NO LABELS: (1) BASEMENT (2) BREAKFAST BAR (3) KITCHEN. PLEASE LABEL ALL BOTTLES USED IN ESTABLISHMENT.
Location: Basement
- 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: THERE ARE BOTTLES IN THE FOLLOWING AREAS WITH NO LABELS: (1) BASEMENT (2) BREAKFAST BAR (3) KITCHEN. PLEASE LABEL ALL BOTTLES USED IN ESTABLISHMENT.
Location: Bar
- 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: THERE ARE BOTTLES IN THE FOLLOWING AREAS WITH NO LABELS: (1) BASEMENT (2) BREAKFAST BAR (3) KITCHEN. PLEASE LABEL ALL BOTTLES USED IN ESTABLISHMENT.
Location: Kitchen
- 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 ARE CHEMICAL SEPERATION ISSUES IN THE FOLOWING AREAS:(1) BASEMENT - OVER SINGLE SERVICE ITEMS(2) KITCHEN - OVER THE 3-BAY(3) BAR - OVER PITCHERSPLEASE STORE ALL CHEMICALS SEPERATE OR UNDER FOOD, UTENSILS, AND PREP AREAS.
Location: Basement
- 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 ARE CHEMICAL SEPERATION ISSUES IN THE FOLOWING AREAS:(1) BASEMENT - OVER SINGLE SERVICE ITEMS(2) KITCHEN - OVER THE 3-BAY(3) BAR - OVER PITCHERSPLEASE STORE ALL CHEMICALS SEPERATE OR UNDER FOOD, UTENSILS, AND PREP AREAS.
Location: Kitchen
- 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 ARE CHEMICAL SEPERATION ISSUES IN THE FOLOWING AREAS:(1) BASEMENT - OVER SINGLE SERVICE ITEMS(2) KITCHEN - OVER THE 3-BAY(3) BAR - OVER PITCHERSPLEASE STORE ALL CHEMICALS SEPERATE OR UNDER FOOD, UTENSILS, AND PREP AREAS.
Location: Bar
- 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: THE FOLLOWING UNITS HAVE RAW MEAT STORAGE PROBLEMS:(1) WALK-IN COOLER OUTSIDE - LIQUID EGG OVER MILK(2) WALK-IN COOLER - GROUND BEEF OVER BACONPLEASE DO NOT STORE ANY RAW PRODUCT OVER READY TO EAT PRODUCT, AND USE THE STORAGE ORGANIZATIONAL CHART HANDOUT TO PROPERLY STORE RAW OVER RAW.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: THE FOLLOWING UNITS HAVE RAW MEAT STORAGE PROBLEMS:(1) WALK-IN COOLER OUTSIDE - LIQUID EGG OVER MILK(2) WALK-IN COOLER - GROUND BEEF OVER BACONPLEASE DO NOT STORE ANY RAW PRODUCT OVER READY TO EAT PRODUCT, AND USE THE STORAGE ORGANIZATIONAL CHART HANDOUT TO PROPERLY STORE RAW OVER RAW.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: THE FOLLOWING UNITS HAVE PHF's THAT ARE NOT DATE MARKED:(1) WALK-IN COOLER - COOKED PASTA(2) REACH-IN COOLER (MAIN KITCHEN) - BBQ PORK, POTATOES, RICE(3) REACH-IN COOLER (2ND KITCHEN) - BBQ PORK, POTATOES, RICEPLEASE DATE MARK ALL OF THESE PRODUCTS.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: THE FOLLOWING UNITS HAVE PHF's THAT ARE NOT DATE MARKED:(1) WALK-IN COOLER - COOKED PASTA(2) REACH-IN COOLER (MAIN KITCHEN) - BBQ PORK, POTATOES, RICE(3) REACH-IN COOLER (2ND KITCHEN) - BBQ PORK, POTATOES, RICEPLEASE DATE MARK ALL OF THESE PRODUCTS.
Location: Kitchen
Equipment: Reach in cooler
- 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: THE FOLLOWING UNITS HAVE PHF's THAT ARE NOT DATE MARKED:(1) WALK-IN COOLER - COOKED PASTA(2) REACH-IN COOLER (MAIN KITCHEN) - BBQ PORK, POTATOES, RICE(3) REACH-IN COOLER (2ND KITCHEN) - BBQ PORK, POTATOES, RICEPLEASE DATE MARK ALL OF THESE PRODUCTS.
Location: Kitchen
Equipment: Reach in cooler
- 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: ALL OF THE IN-PLACE SANATIZER BUCKETS CONCENTRATION IS TOO HIGH 200 PPM. PLEASE MAKE SURE ALL CONCENTRATIONS ARE BETWEEN 50 - 100 PPM.
Location: Kitchen
- 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: ALL OF THE IN-PLACE SANATIZER BUCKETS CONCENTRATION IS TOO HIGH 200 PPM. PLEASE MAKE SURE ALL CONCENTRATIONS ARE BETWEEN 50 - 100 PPM.
Location: Kitchen
- 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: ALL OF THE IN-PLACE SANATIZER BUCKETS CONCENTRATION IS TOO HIGH 200 PPM. PLEASE MAKE SURE ALL CONCENTRATIONS ARE BETWEEN 50 - 100 PPM.
Location: Bar
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE HOODS IN BOTH KITCHENS ARE MISSING FILTERS/SPACERS.(1) MAIN KITCHEN - MANAGER STATES BEND IN THE VENT NEEDS TO BE CLEANED, WHEN ALL THE FILTERS ARE IN KITCHEN AND DINING ROOM GET SMOKEY. PLEASE HAVE A PROFESSIONAL CLEAN SO FILTERS CAN BE RE-INSTALLED.(2) 2ND KITCHEN - MANAGER STATES NEW VENT FAN SO STRONG IT KEEPS SUCKING A FILTER OUT OF PLACE. PLEASE CONSULT WITH PROFESSIONAL TO LOOK IN TO LOCKING FILTERS IN PLACE.
- 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: THERE ARE PERSONAL ITEMS (GLOVES AND EAR MUFFS) STORED ON THE DRY STORAGE RACK IN THE KITCHEN.
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOP IS STORED ON THE FLOOR TO DRY. PLEASE STORE IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THERE ARE BULK CONTAINERS BEHIND THE BREAKFAST BAR THAT ARE NOT LABELED. PLEASE LABEL ALL BULK CONTAINERS.
Location: Bar
- 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: THE BACK DOOR DOES NOT SEAL COMPLETELY. PLEASE HAVE PROFESSIONAL REPAIR DOOR, AND THEN INSTALL SEALS AND A DOOR SWEEP.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: THE DUMPSTER LIDS ARE OPEN. PLEASE MAKE SURE LIDS ARE CLOSED AT ALL TIMES.
Location: Dumpster area
- 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: THE FOLLOWING AREAS HAS SINGLE SEVICE ITEMS/UTENSILS STORED ON THE FLOOR:(1) BASEMENT- SINGLE SERVICE ITEMS (CUPS, BOWLS)(2) BAR - PITCHERS
Location: Basement
- 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: THE FOLLOWING AREAS HAS SINGLE SEVICE ITEMS/UTENSILS STORED ON THE FLOOR:(1) BASEMENT- SINGLE SERVICE ITEMS (CUPS, BOWLS)(2) BAR - PITCHERS
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: THERE ARE 2 CEILING TILES MISSING NEXT TO GRILL. PLEASE REPLACE.
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: THE REACH-IN FREEZER NEXT TO THE WALL IN THE KITCHEN DOES NOT HAVE A THERMOMETER. PLEASE PROVIDE A THERMOMETER.
Location: Kitchen
Equipment: reach in freezer
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE WOMEN'S RESTRROM DOES NOT PROVIDE A COVERED TRASH CAN. PLEASE PROVIDE A TRASH CAN WITH A LID.
Location: Womens restroom
- 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: THERE ARE NO SANATIZER TEST STRIPS. PLEASE PROVIDE CHLORINE TEST STRIPS FOR IN-PLACE AND DISH MACHINE SANATIZER. PLEASE PROVIDE QUAT TEST STRIPS FOR 3-BAY SINKS BEHIND BOTH BARS.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: THERE ARE NO SANATIZER TEST STRIPS. PLEASE PROVIDE CHLORINE TEST STRIPS FOR IN-PLACE AND DISH MACHINE SANATIZER. PLEASE PROVIDE QUAT TEST STRIPS FOR 3-BAY SINKS BEHIND BOTH BARS.
Location: Bar
- 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: THERE ARE NO SANATIZER TEST STRIPS. PLEASE PROVIDE CHLORINE TEST STRIPS FOR IN-PLACE AND DISH MACHINE SANATIZER. PLEASE PROVIDE QUAT TEST STRIPS FOR 3-BAY SINKS BEHIND BOTH BARS.
Location: Bar
|
02/06/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. LARGE BAR HAS SMALL FLIES.
Location: Bar
- 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. RAW EGGS STORED ABOVE MELONS.
Location: Kitchen
Equipment: Walk in cooler
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding. OUTSIDE WALK IN COOLER.
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. FLOOR AROUND BRICK OVEN; WALL/CEILING AREA NEAR BLODGETT OVEN; FANGUARD AREA IN OUTSIDE WALK IN COOLER; FLOOR BENEATH ICE BIN (SMALL BAR) 9/18 significant improvement.
Location: Kitchen (front)
- 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. FLOOR AROUND BRICK OVEN; WALL/CEILING AREA NEAR BLODGETT OVEN; FANGUARD AREA IN OUTSIDE WALK IN COOLER; FLOOR BENEATH ICE BIN (SMALL BAR) 9/18 significant improvement.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. SEAL ALL APPLICABLE SINKS TO WALL WITH SILICONE SEALER.
Location: Kitchen
Equipment: -------- Sinks / Warewash ---------
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. LARGE BAR - SURFACES BELOW MATS; WOOD SHELVING.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals. HOLSTERS CLOGGED; ICE MACHINE LID IN KITCHEN (RE-SEAL GASKET).
Location: Bar
Equipment: Soda gun & holster
|
09/19/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. LARGE BAR HAS SMALL FLIES.
Location: Bar
- 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. RAW EGGS STORED ABOVE MELONS.
Location: Kitchen
Equipment: Walk in cooler
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding. OUTSIDE WALK IN COOLER.
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. FLOOR AROUND BRICK OVEN; WALL/CEILING AREA NEAR BLODGETT OVEN; FANGUARD AREA IN OUTSIDE WALK IN COOLER; FLOOR BENEATH ICE BIN (SMALL BAR)
Location: Kitchen (front)
- 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. FLOOR AROUND BRICK OVEN; WALL/CEILING AREA NEAR BLODGETT OVEN; FANGUARD AREA IN OUTSIDE WALK IN COOLER; FLOOR BENEATH ICE BIN (SMALL BAR)
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. SEAL ALL APPLICABLE SINKS TO WALL WITH SILICONE SEALER.
Location: Kitchen
Equipment: -------- Sinks / Warewash ---------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. LARGE BAR - SURFACES BELOW MATS; WOOD SHELVING.
Location: Bar
- 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. HOLSTERS CLOGGED; ICE MACHINE LID IN KITCHEN (RE-SEAL GASKET).
Location: Bar
Equipment: Soda gun & holster
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09/12/2012 | 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.
Location: Second kitchen
Equipment: Cooler drawers
- 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. SPRAY BOTTLES IN LARGE BAR.
Location: Bar
- 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. HAND WERE WIPED ON CLOTH TOWELS INSTEAD OF WASHING HANDS. WASH HANDS.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Equipment: Can opener
- 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. AS APPLICABLE.
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. DISHWASHING AREA AND COOKING AREA, AS APPLICABLE.
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: Wait staff area
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE FOOD IS ALREADY COLD BEFORE PLACING IN DRAWERS. WALK IN COOLER - SEAL AROUND DOOR.
Location: Second kitchen
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE FOOD IS ALREADY COLD BEFORE PLACING IN DRAWERS. WALK IN COOLER - SEAL AROUND DOOR.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
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03/28/2012 | 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: Second kitchen
Equipment: Cooler drawers
- 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. SPRAY BOTTLES IN LARGE BAR.
Location: Bar
- 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. HAND WERE WIPED ON CLOTH TOWELS INSTEAD OF WASHING HANDS. WASH HANDS.
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Equipment: Can opener
- 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. AS APPLICABLE.
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. DISHWASHING AREA AND COOKING AREA, AS APPLICABLE.
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: Wait staff area
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE FOOD IS ALREADY COLD BEFORE PLACING IN DRAWERS. WALK IN COOLER - SEAL AROUND DOOR.
Location: Second kitchen
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE FOOD IS ALREADY COLD BEFORE PLACING IN DRAWERS. WALK IN COOLER - SEAL AROUND DOOR.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
|
03/21/2012 | Routine |
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Sanitizer in kitchen and at the bar in the coffee area (both bleach) are too strong. They register over 400 ppm when you need to be bewteen 50-100 ppm.
- 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: Hand sink filled with cone cups.
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Floor of employee break room is littered and there is clutter in the back that could harborage pests. Please clean out and organize your employee break room/storage.
Location: Employee break room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling tiles in the kitchen above the fryers, surrounding the exhaust, are soiled and damaged. Please 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: Basement women's restroom is soiled in general. Toilets, floor, stalls...please clean.
Location: Emp restroom women
- 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
- 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: 2nd 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: Second kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Metal shelving in kitchen is soiled, especially the one with all of the spices on it.
Location: Kitchen
Equipment: Metal shelving
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: 11/30 - Womens restroom still has no covers on the trash cans.
Location: Womens restroom
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11/30/2011 | Recheck |
Restaurant representatives - add corrected or new information about MOE & JOHNNY'S, 5380 N COLLEGE AVE, Indianapolis, IN »