- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained in several areas. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. White sauce and chili held at 119 deg. F at small steam unit. Hold all hot foods at 135 deg. F. or above.
Location: Cook line
- 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. Large pan of cooked potatos sititng out at room temperature at 60 deg. F. Do not sit potentially hazardous cooked potatos out at room temperature. Hold at 41 deg. F. or below. NOTE. > DISCARDED AT TIME OF INSPECTION. 2. Combination cold top / reach in cooler on cooks line holding potentially hazardous foods on top of unit between 44 and 51 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > METAL PANS WILL AID IN HOLDING FOODS COLD ON TOP OF UINT. 3. Pull out cooler drawers below cooking equipment holding ham at 48 deg. F. Hold all cold foods at 41 deg. F.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large pan of cooked potatos sititng out at room temperature at 60 deg. F. Do not sit potentially hazardous cooked potatos out at room temperature. Hold at 41 deg. F. or below. NOTE. > DISCARDED AT TIME OF INSPECTION. 2. Combination cold top / reach in cooler on cooks line holding potentially hazardous foods on top of unit between 44 and 51 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > METAL PANS WILL AID IN HOLDING FOODS COLD ON TOP OF UINT. 3. Pull out cooler drawers below cooking equipment holding ham at 48 deg. F. Hold all cold foods at 41 deg. F.
Location: Cook line
Equipment: Make table 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: 1. Large pan of cooked potatos sititng out at room temperature at 60 deg. F. Do not sit potentially hazardous cooked potatos out at room temperature. Hold at 41 deg. F. or below. NOTE. > DISCARDED AT TIME OF INSPECTION. 2. Combination cold top / reach in cooler on cooks line holding potentially hazardous foods on top of unit between 44 and 51 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > METAL PANS WILL AID IN HOLDING FOODS COLD ON TOP OF UINT. 3. Pull out cooler drawers below cooking equipment holding ham at 48 deg. F. Hold all cold foods at 41 deg. F.
Location: Cook line
Equipment: Cooler drawers
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handles touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat food items.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs below and away from all other food items. 2. Raw chicken stored above fish inside of reach in cooler on cooks line. Store raw chicken below fish.
Location: 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: 1. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs below and away from all other food items. 2. Raw chicken stored above fish inside of reach in cooler on cooks line. Store raw chicken below fish.
Location: Cook line
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: 1. Bags of ham and turkey not date marked inside of walk in cooler. 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.
Location: Walk-in cooler
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers put on gloves to handle ready to eat food without washing hands. You must wash hands first at hand sink with soap and water before putting on gloves to handle ready to eat food items.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Sheet trays stored on floor in back kitchen area. Remove, clean and sanitize and store in approved manner.
Location: Kitchen (back)
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Flie strip hanging up in dry stock room. Remove, do not store in food storage area.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tiles out of place in wait staff area. Repair
Location: Wait staff area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below deep fry units. Clean.
Location: Cook line
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. Cloth towel on top of pan of lettuce inside of walk in cooler. Do not use towels on top of food.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over baked potatos wraped in foil in pan inside of walk in cooler. Remove foil from potatos and cut potatos to aid in cooling.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of bar reach in cooler for beer and milk etc. Provide.
Location: Bar
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Milk crates used as a table on end of cooks line. Remove, Provide NSF approved table. 2. Foil on bottom of reach in freezer in back ktichen area. Remove, do not line with foil.
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Milk crates used as a table on end of cooks line. Remove, Provide NSF approved table. 2. Foil on bottom of reach in freezer in back ktichen area. Remove, do not line with foil.
Location: Kitchen (back)
Equipment: reach in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One light not working in exhaust hood. Repair.
Location: Cook line
|
08/08/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained in several areas. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. White sauce and chili held at 119 deg. F at small steam unit. Hold all hot foods at 135 deg. F. or above.
Location: Cook line
- 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. Large pan of cooked potatos sititng out at room temperature at 60 deg. F. Do not sit potentially hazardous cooked potatos out at room temperature. Hold at 41 deg. F. or below. NOTE. > DISCARDED AT TIME OF INSPECTION. 2. Combination cold top / reach in cooler on cooks line holding potentially hazardous foods on top of unit between 44 and 51 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > METAL PANS WILL AID IN HOLDING FOODS COLD ON TOP OF UINT. 3. Pull out cooler drawers below cooking equipment holding ham at 48 deg. F. Hold all cold foods at 41 deg. F.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large pan of cooked potatos sititng out at room temperature at 60 deg. F. Do not sit potentially hazardous cooked potatos out at room temperature. Hold at 41 deg. F. or below. NOTE. > DISCARDED AT TIME OF INSPECTION. 2. Combination cold top / reach in cooler on cooks line holding potentially hazardous foods on top of unit between 44 and 51 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > METAL PANS WILL AID IN HOLDING FOODS COLD ON TOP OF UINT. 3. Pull out cooler drawers below cooking equipment holding ham at 48 deg. F. Hold all cold foods at 41 deg. F.
Location: Cook line
Equipment: Make table 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: 1. Large pan of cooked potatos sititng out at room temperature at 60 deg. F. Do not sit potentially hazardous cooked potatos out at room temperature. Hold at 41 deg. F. or below. NOTE. > DISCARDED AT TIME OF INSPECTION. 2. Combination cold top / reach in cooler on cooks line holding potentially hazardous foods on top of unit between 44 and 51 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > METAL PANS WILL AID IN HOLDING FOODS COLD ON TOP OF UINT. 3. Pull out cooler drawers below cooking equipment holding ham at 48 deg. F. Hold all cold foods at 41 deg. F.
Location: Cook line
Equipment: Cooler drawers
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handles touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat food items.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs below and away from all other food items. 2. Raw chicken stored above fish inside of reach in cooler on cooks line. Store raw chicken below fish.
Location: 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: 1. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs below and away from all other food items. 2. Raw chicken stored above fish inside of reach in cooler on cooks line. Store raw chicken below fish.
Location: Cook line
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: 1. Bags of ham and turkey not date marked inside of walk in cooler. 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.
Location: Walk-in cooler
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers put on gloves to handle ready to eat food without washing hands. You must wash hands first at hand sink with soap and water before putting on gloves to handle ready to eat food items.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Sheet trays stored on floor in back kitchen area. Remove, clean and sanitize and store in approved manner.
Location: Kitchen (back)
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Flie strip hanging up in dry stock room. Remove, do not store in food storage area.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tiles out of place in wait staff area. Repair
Location: Wait staff area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below deep fry units. Clean.
Location: Cook line
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. Cloth towel on top of pan of lettuce inside of walk in cooler. Do not use towels on top of food.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over baked potatos wraped in foil in pan inside of walk in cooler. Remove foil from potatos and cut potatos to aid in cooling.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of bar reach in cooler for beer and milk etc. Provide.
Location: Bar
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Milk crates used as a table on end of cooks line. Remove, Provide NSF approved table. 2. Foil on bottom of reach in freezer in back ktichen area. Remove, do not line with foil.
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Milk crates used as a table on end of cooks line. Remove, Provide NSF approved table. 2. Foil on bottom of reach in freezer in back ktichen area. Remove, do not line with foil.
Location: Kitchen (back)
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One light not working in exhaust hood. Repair.
Location: Cook line
|
07/31/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained in several areas. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. White sauce and chili held at 119 deg. F at small steam unit. Hold all hot foods at 135 deg. F. or above.
Location: Cook line
- 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. Large pan of cooked potatos sititng out at room temperature at 60 deg. F. Do not sit potentially hazardous cooked potatos out at room temperature. Hold at 41 deg. F. or below. NOTE. > DISCARDED AT TIME OF INSPECTION. 2. Combination cold top / reach in cooler on cooks line holding potentially hazardous foods on top of unit between 44 and 51 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > METAL PANS WILL AID IN HOLDING FOODS COLD ON TOP OF UINT. 3. Pull out cooler drawers below cooking equipment holding ham at 47 deg. F. Hold all cold foods at 41 deg. F.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large pan of cooked potatos sititng out at room temperature at 60 deg. F. Do not sit potentially hazardous cooked potatos out at room temperature. Hold at 41 deg. F. or below. NOTE. > DISCARDED AT TIME OF INSPECTION. 2. Combination cold top / reach in cooler on cooks line holding potentially hazardous foods on top of unit between 44 and 51 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > METAL PANS WILL AID IN HOLDING FOODS COLD ON TOP OF UINT. 3. Pull out cooler drawers below cooking equipment holding ham at 47 deg. F. Hold all cold foods at 41 deg. F.
Location: Cook line
Equipment: Make table 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: 1. Large pan of cooked potatos sititng out at room temperature at 60 deg. F. Do not sit potentially hazardous cooked potatos out at room temperature. Hold at 41 deg. F. or below. NOTE. > DISCARDED AT TIME OF INSPECTION. 2. Combination cold top / reach in cooler on cooks line holding potentially hazardous foods on top of unit between 44 and 51 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > METAL PANS WILL AID IN HOLDING FOODS COLD ON TOP OF UINT. 3. Pull out cooler drawers below cooking equipment holding ham at 47 deg. F. Hold all cold foods at 41 deg. F.
Location: Cook line
Equipment: Cooler drawers
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handles touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat food items.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs below and away from all other food items. 2. Raw chicken stored above fish inside of reach in cooler on cooks line. Store raw chicken below fish.
Location: 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: 1. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs below and away from all other food items. 2. Raw chicken stored above fish inside of reach in cooler on cooks line. Store raw chicken below fish.
Location: Cook line
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: 1. Bags of ham and turkey not date marked inside of walk in cooler. 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.
Location: Walk-in cooler
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Sheet trays stored on floor in back kitchen area. Remove, clean and sanitize and store in approved manner.
Location: Kitchen (back)
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Flie strip hanging up in dry stock room. Remove, do not store in food storage area.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tiles out of place in wait staff area. Repair
Location: Wait staff area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below deep fry units. Clean.
Location: Cook line
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. Cloth towel on top of pan of lettuce inside of walk in cooler. Do not use towels on top of food.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over baked potatos wraped in foil in pan inside of walk in cooler. Remove foil from potatos and cut potatos to aid in cooling.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of bar reach in cooler for beer and milk etc. Provide.
Location: Bar
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Milk crates used as a table on end of cooks line. Remove, Provide NSF approved table. 2. Foil on bottom of reach in freezer in back ktichen area. Remove, do not line with foil.
Location: Cook line
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Milk crates used as a table on end of cooks line. Remove, Provide NSF approved table. 2. Foil on bottom of reach in freezer in back ktichen area. Remove, do not line with foil.
Location: Kitchen (back)
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two lights not working in exhaust hood. Repair.
Location: Cook line
|
07/24/2014 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Restrain small C02 tank in bar.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Dish machine work table not sealed to wall. Seal table to wall.
Location: Dish machine area
|
06/11/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about MURPHY'S PUBHOUSE, 6120 E THOMPSON RD, Indianapolis, IN »