Mousetrap Bar & Grill, 5565 N KEYSTONE AVE, Indianapolis, IN - Bar inspection findings and violations

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Business Info

Name: Mousetrap Bar & Grill
Type: Tavern
Address: 5565 N KEYSTONE AVE, Indianapolis, IN 46220
County: Marion
License #: 102267
Smoking: Smoke Free
Total inspections: 20
Last inspection: 08/26/2014
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Inspection findings

Inspection Date

Type
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Can open and base are soiled. Please clean the can open after use.
    Location: Kitchen
    Equipment: Can opener
  • 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 in the kitchen Please move cooking equipment an clean the floor.
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Several bags of flour were stored on the floor. COS
    Location: Kitchen
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Flat bread stored in the chest freezer is open. Store food covered. COS
    Location: Kitchen
    Equipment: Chest freezer
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: The press grill is soiled. Please clean more frequently.
    Location: Kitchen
 08/26/2014Routine
No violation noted during this evaluation. 04/09/2014Non-Illness Complaint
  • 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: A CARTON OF EGGS IS STORED ON THE TOP SHELF ABOVE A CONTAINER OF DELI MEAT IN THE REACH IN COOLER.
    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: SEVERAL CONTAINER OF FOOD ARE STORED IN THE WALK IN COOLER WITH NO LABEL TO INDICATE THE DATES THE ITEMS WERE MADE.
    Location: Kitchen
    Equipment: Reach in cooler
  • Discarding datemarking (corrected)
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Comments: A CONTAINER OF BLACK BEAN SALSA IS STORED IN THE REACH IN COOLER DATED 3/4/14
    Location: Kitchen
    Equipment: Reach in cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: PLASTIC CONTAINER OF FLOUR IS NOT LABELED.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOOR IS HEAVILY SOILED FROM TRASH AND FOOD DEBRIS THOUGHTOUT THE KITCHEN. PULL EQUIPMENT FROM WALL THEN CLEAN.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: LARGE CUT OF MEAT STORED ON THE CHEST FREEZER IS THAWING IMPROPERLY. PLEASE USE ONE OF THE ABOVE CORRECTIVE ACTION.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE CHEST FREEZER DOOR IS IN NEED OF REPIAR. PLEASE HAVE DOOR REPAIR TO ENSURE EQUIPMENT IS HOLD TEMPEATURE. GETTING NEW EQUIPMENT OR REPAIRING OLD.3/28/14
    Location: Kitchen
    Equipment: Chest freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: BAGS OF FLOUR STORED ON THE FLOOR IN THE DRY STORAGE AREA.
    Location: Dry storage
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: OPEN PACKAGE OF PEPPERONI AND CORN DOG ARE STORED IN THE CHEST FREEZER NEXT TO THE HAND SINK
    Location: Kitchen
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1-3. FLAT GRILL , CHAR-GRILL , AND DEEP FRIER ARE SOILLED FROM AN ACCUMULATION OF GREASE AND FOOD DEBRIS.4. METAL ROLLING CART HEAVILY SOILED FROM FLOUR AND REMNANT OF CHICKEN.5. REMOVE THE FLOUL FROM THE PREP TABLE THEN CLEAN AND SANITIZE..
    Location: Cook line
    Equipment: Flat grill
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1-3. FLAT GRILL , CHAR-GRILL , AND DEEP FRIER ARE SOILLED FROM AN ACCUMULATION OF GREASE AND FOOD DEBRIS.4. METAL ROLLING CART HEAVILY SOILED FROM FLOUR AND REMNANT OF CHICKEN.5. REMOVE THE FLOUL FROM THE PREP TABLE THEN CLEAN AND SANITIZE..
    Location: Cook line
    Equipment: Char-grill
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1-3. FLAT GRILL , CHAR-GRILL , AND DEEP FRIER ARE SOILLED FROM AN ACCUMULATION OF GREASE AND FOOD DEBRIS.4. METAL ROLLING CART HEAVILY SOILED FROM FLOUR AND REMNANT OF CHICKEN.5. REMOVE THE FLOUL FROM THE PREP TABLE THEN CLEAN AND SANITIZE..
    Location: Cook line
    Equipment: Deep fryer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1-3. FLAT GRILL , CHAR-GRILL , AND DEEP FRIER ARE SOILLED FROM AN ACCUMULATION OF GREASE AND FOOD DEBRIS.4. METAL ROLLING CART HEAVILY SOILED FROM FLOUR AND REMNANT OF CHICKEN.5. REMOVE THE FLOUL FROM THE PREP TABLE THEN CLEAN AND SANITIZE..
    Location: Cook line
    Equipment: Rolling cart
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1-3. FLAT GRILL , CHAR-GRILL , AND DEEP FRIER ARE SOILLED FROM AN ACCUMULATION OF GREASE AND FOOD DEBRIS.4. METAL ROLLING CART HEAVILY SOILED FROM FLOUR AND REMNANT OF CHICKEN.5. REMOVE THE FLOUL FROM THE PREP TABLE THEN CLEAN AND SANITIZE..
    Location: Cook line
    Equipment: Prep table
  • 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 HOLSTER AND DRAIN TUBE ARE SOILED.2. FLOUR CONTAIN LID IS SOILED FROM FOOD DEBRIS .CLEAN AND SANITIZE MORE FREQUENTLY.
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1.THE HOLSTER AND DRAIN TUBE ARE SOILED.2. FLOUR CONTAIN LID IS SOILED FROM FOOD DEBRIS .CLEAN AND SANITIZE MORE FREQUENTLY.
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: PLEASE CLEAN THE MICROWAVES INTERIOR CAVITY AT LEAST EVERY 24 HR.
    Location: Kitchen
    Equipment: Microwave oven
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Location: Bar
    Equipment: 3-bay
 03/28/2014Recheck
  • 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: A CARTON OF EGGS IS STORED ON THE TOP SHELF ABOVE A CONTAINER OF DELI MEAT IN THE REACH IN COOLER.
    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: SEVERAL CONTAINER OF FOOD ARE STORED IN THE WALK IN COOLER WITH NO LABEL TO INDICATE THE DATES THE ITEMS WERE MADE.
    Location: Kitchen
    Equipment: Reach in cooler
  • Discarding datemarking
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Comments: A CONTAINER OF BLACK BEAN SALSA IS STORED IN THE REACH IN COOLER DATED 3/4/14
    Location: Kitchen
    Equipment: Reach in cooler
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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: PLASTIC CONTAINER OF FLOUR IS NOT LABELED.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOOR IS HEAVILY SOILED FROM TRASH AND FOOD DEBRIS THOUGHTOUT THE KITCHEN. PULL EQUIPMENT FROM WALL THEN CLEAN.
    Location: Kitchen
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: LARGE CUT OF MEAT STORED ON THE CHEST FREEZER IS THAWING IMPROPERLY. PLEASE USE ONE OF THE ABOVE CORRECTIVE ACTION.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE CHEST FREEZER DOOR IS IN NEED OF REPIAR. PLEASE HAVE DOOR REPAIR TO ENSURE EQUIPMENT IS HOLD TEMPEATURE.
    Location: Kitchen
    Equipment: Chest freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: BAGS OF FLOUR STORED ON THE FLOOR IN THE DRY STORAGE AREA.
    Location: Dry storage
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: OPEN PACKAGE OF PEPPERONI AND CORN DOG ARE STORED IN THE CHEST FREEZER NEXT TO THE HAND SINK
    Location: Kitchen
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1-3. FLAT GRILL , CHAR-GRILL , AND DEEP FRIER ARE SOILLED FROM AN ACCUMULATION OF GREASE AND FOOD DEBRIS.4. METAL ROLLING CART HEAVILY SOILED FROM FLOUR AND REMNANT OF CHICKEN.5. REMOVE THE FLOUL FROM THE PREP TABLE THEN CLEAN AND SANITIZE..
    Location: Cook line
    Equipment: Flat grill
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1-3. FLAT GRILL , CHAR-GRILL , AND DEEP FRIER ARE SOILLED FROM AN ACCUMULATION OF GREASE AND FOOD DEBRIS.4. METAL ROLLING CART HEAVILY SOILED FROM FLOUR AND REMNANT OF CHICKEN.5. REMOVE THE FLOUL FROM THE PREP TABLE THEN CLEAN AND SANITIZE..
    Location: Cook line
    Equipment: Char-grill
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1-3. FLAT GRILL , CHAR-GRILL , AND DEEP FRIER ARE SOILLED FROM AN ACCUMULATION OF GREASE AND FOOD DEBRIS.4. METAL ROLLING CART HEAVILY SOILED FROM FLOUR AND REMNANT OF CHICKEN.5. REMOVE THE FLOUL FROM THE PREP TABLE THEN CLEAN AND SANITIZE..
    Location: Cook line
    Equipment: Deep fryer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1-3. FLAT GRILL , CHAR-GRILL , AND DEEP FRIER ARE SOILLED FROM AN ACCUMULATION OF GREASE AND FOOD DEBRIS.4. METAL ROLLING CART HEAVILY SOILED FROM FLOUR AND REMNANT OF CHICKEN.5. REMOVE THE FLOUL FROM THE PREP TABLE THEN CLEAN AND SANITIZE..
    Location: Cook line
    Equipment: Rolling cart
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1-3. FLAT GRILL , CHAR-GRILL , AND DEEP FRIER ARE SOILLED FROM AN ACCUMULATION OF GREASE AND FOOD DEBRIS.4. METAL ROLLING CART HEAVILY SOILED FROM FLOUR AND REMNANT OF CHICKEN.5. REMOVE THE FLOUL FROM THE PREP TABLE THEN CLEAN AND SANITIZE..
    Location: Cook line
    Equipment: Prep table
  • 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 HOLSTER AND DRAIN TUBE ARE SOILED.2. FLOUR CONTAIN LID IS SOILED FROM FOOD DEBRIS .CLEAN AND SANITIZE MORE FREQUENTLY.
    Location: Bar
    Equipment: Soda gun & holster
  • 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 HOLSTER AND DRAIN TUBE ARE SOILED.2. FLOUR CONTAIN LID IS SOILED FROM FOOD DEBRIS .CLEAN AND SANITIZE MORE FREQUENTLY.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: PLEASE CLEAN THE MICROWAVES INTERIOR CAVITY AT LEAST EVERY 24 HR.
    Location: Kitchen
    Equipment: Microwave oven
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Location: Bar
    Equipment: 3-bay
 03/18/2014Routine
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HAND SINK SOILED
    Location: Kitchen
    Equipment: Hand sink
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CLEAN THE DUST AND GREASE DEPOSITS FROM THE HOOD. HOOD SCHEDULED FOR PROFESSIONAL CLEAN ON 11/01/13
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. METAL WALL NEXT TO THE STOVE AND WALL BEHIND THE COOKING EQUIPMENT ARE SOILED WITH GREASE AND FOOD DEBRIS.2. FLOOR IS HEAVILY SOILED FROM A N ACCUMULATION FOOD GREASE AND DIRT. ( PULL OUT EQUIPMENT AND CLEAN UNDERNEATH).3. WALL NEAR HAND SINK SOILED 4. WALL NEXT VENTS HEAVILY SOILED FROM ACCUMULATED DUST.5. NEAR THE PREP TABLES SOILED.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. METAL WALL NEXT TO THE STOVE AND WALL BEHIND THE COOKING EQUIPMENT ARE SOILED WITH GREASE AND FOOD DEBRIS.2. FLOOR IS HEAVILY SOILED FROM A N ACCUMULATION FOOD GREASE AND DIRT. ( PULL OUT EQUIPMENT AND CLEAN UNDERNEATH).3. WALL NEAR HAND SINK SOILED 4. WALL NEXT VENTS HEAVILY SOILED FROM ACCUMULATED DUST.5. NEAR THE PREP TABLES SOILED.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. METAL WALL NEXT TO THE STOVE AND WALL BEHIND THE COOKING EQUIPMENT ARE SOILED WITH GREASE AND FOOD DEBRIS.2. FLOOR IS HEAVILY SOILED FROM A N ACCUMULATION FOOD GREASE AND DIRT. ( PULL OUT EQUIPMENT AND CLEAN UNDERNEATH).3. WALL NEAR HAND SINK SOILED 4. WALL NEXT VENTS HEAVILY SOILED FROM ACCUMULATED DUST.5. NEAR THE PREP TABLES SOILED.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WATER IS LEAKING A THE BOTTOM OF THE COLD T OP COOLER. HAVE REPAIRED.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: AREA IN BETWEEN THE FRIERS AND STOVE IS HEAVILY SOILED
    Location: Kitchen
    Equipment: Deep fryer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: AREA IN BETWEEN THE FRIERS AND STOVE IS HEAVILY SOILED
    Location: Kitchen
    Equipment: Stove
  • 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. COLD TOP INTERIOR BOTTOM SURFACE SOILED FROM FOOD DEBRIS AND WATER ACCUMULATION.2. REMOVE SOILED FOIL FROM THE BOTOM OF PREP TABLES AN CLEAN AND SANTIZE.3. METAL ROLLING CART
    Location: Kitchen
    Equipment: Cold top
  • 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. COLD TOP INTERIOR BOTTOM SURFACE SOILED FROM FOOD DEBRIS AND WATER ACCUMULATION.2. REMOVE SOILED FOIL FROM THE BOTOM OF PREP TABLES AN CLEAN AND SANTIZE.3. METAL ROLLING CART
    Location: Kitchen
    Equipment: Prep table
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
    Equipment: Microwave oven
 11/04/2013Recheck
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HAND SINK SOILED
    Location: Kitchen
    Equipment: Hand sink
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CLEAN THE DUST AND GREASE DEPOSITS FROM THE HOOD. HOOD SCHEDULED FOR PROFESSIONAL CLEAN ON 11/01/13
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. METAL WALL NEXT TO THE STOVE AND WALL BEHIND THE COOKING EQUIPMENT ARE SOILED WITH GREASE AND FOOD DEBRIS.2. FLOOR IS HEAVILY SOILED FROM A N ACCUMULATION FOOD GREASE AND DIRT. ( PUL OUT EQUIPMENT AND CLEAN UNDERNEATH).3. WALL NEAR HAND SINK SOILED 4. WALL NEXT VENTS HEAVILY SOILED FROM ACCUMULATED DUST.5. NEAR THE PREP TABLES SOILED.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. METAL WALL NEXT TO THE STOVE AND WALL BEHIND THE COOKING EQUIPMENT ARE SOILED WITH GREASE AND FOOD DEBRIS.2. FLOOR IS HEAVILY SOILED FROM A N ACCUMULATION FOOD GREASE AND DIRT. ( PUL OUT EQUIPMENT AND CLEAN UNDERNEATH).3. WALL NEAR HAND SINK SOILED 4. WALL NEXT VENTS HEAVILY SOILED FROM ACCUMULATED DUST.5. NEAR THE PREP TABLES SOILED.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. METAL WALL NEXT TO THE STOVE AND WALL BEHIND THE COOKING EQUIPMENT ARE SOILED WITH GREASE AND FOOD DEBRIS.2. FLOOR IS HEAVILY SOILED FROM A N ACCUMULATION FOOD GREASE AND DIRT. ( PUL OUT EQUIPMENT AND CLEAN UNDERNEATH).3. WALL NEAR HAND SINK SOILED 4. WALL NEXT VENTS HEAVILY SOILED FROM ACCUMULATED DUST.5. NEAR THE PREP TABLES SOILED.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WATER IS LEAKING A THE BOTTOM OF THE COLD T OP COOLER. HAVE REPAIRED.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: AREA IN BETWEEN THE FRIERS AND STOVE IS HEAVILY SOILED
    Location: Kitchen
    Equipment: Deep fryer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: AREA IN BETWEEN THE FRIERS AND STOVE IS HEAVILY SOILED
    Location: Kitchen
    Equipment: Stove
  • 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. COLD TOP INTERIOR BOTTOM SURFACE SOILED FROM FOOD DEBRIS AND WATER ACCUMULATION.2. REMOVE SOILED FOIL FROM THE BOTOM OF PREP TABLES AN CLEAN AND SANTIZE.3. METAL ROLLING CART
    Location: Kitchen
    Equipment: Cold top
  • 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. COLD TOP INTERIOR BOTTOM SURFACE SOILED FROM FOOD DEBRIS AND WATER ACCUMULATION.2. REMOVE SOILED FOIL FROM THE BOTOM OF PREP TABLES AN CLEAN AND SANTIZE.3. METAL ROLLING CART
    Location: Kitchen
    Equipment: Prep table
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
    Equipment: Microwave oven
 10/23/2013Routine
  • 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. OBSEVERED EMPLOYEE TOUCHING A HOT DOG BUN WITH HIS BARE HANDS. DISCARD HOT DOG BUN AND USE TONGS OR PAPER WRAP TO HANDLE READY TO EAT FOOD.
  • 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. SOUP STORED IN THE WALK IN WAS NOT DATED.2. COOKED FOOD NOT DATED IN 3 DOOR REACH IN COOLER.COOKED FOOD LEFT OVER NIGHT MUST BE DATED WHEN STORED IN THE COOLER
    Location: Kitchen
    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: 1. SOUP STORED IN THE WALK IN WAS NOT DATED.2. COOKED FOOD NOT DATED IN 3 DOOR REACH IN COOLER.COOKED FOOD LEFT OVER NIGHT MUST BE DATED WHEN STORED IN THE COOLER
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • 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.
    Comments: ICE MACHINE KICK PLATE AND DOOR ARE MOLDY.PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.
    Location: Kitchen
    Equipment: Ice machine
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: FOOD WAS STORED IN THE WALK UNCOVERED.
    Location: Kitchen
    Equipment: 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.
    Comments: 1. ROLLING CART HEAVILY SOILED.REMOVE SOILED FOIL AND CLEAN AND SANITIZE.2. PREP TABLE IS SOILEDCLEAN PREP TABLE WHERE THE PIZZA OVEN IS STORED.3. BOTTOM SURFACE ON THE 3 DOOR REACH IN COOLER IS SOILED WITH FOOD DEBRIS PLEASE CLEAN
    Location: Kitchen
    Equipment: Rolling cart
  • 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. ROLLING CART HEAVILY SOILED.REMOVE SOILED FOIL AND CLEAN AND SANITIZE.2. PREP TABLE IS SOILEDCLEAN PREP TABLE WHERE THE PIZZA OVEN IS STORED.3. BOTTOM SURFACE ON THE 3 DOOR REACH IN COOLER IS SOILED WITH FOOD DEBRIS PLEASE CLEAN
    Location: Kitchen
    Equipment: Prep table
  • 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. ROLLING CART HEAVILY SOILED.REMOVE SOILED FOIL AND CLEAN AND SANITIZE.2. PREP TABLE IS SOILEDCLEAN PREP TABLE WHERE THE PIZZA OVEN IS STORED.3. BOTTOM SURFACE ON THE 3 DOOR REACH IN COOLER IS SOILED WITH FOOD DEBRIS PLEASE CLEAN
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSIL WERE STORED IN COOKED FOOD CONTAINER THAT WERE STORED IN THE WALK IN AND REACH IN COOLERS.
    Location: Kitchen
    Equipment: Walk in cooler
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSIL WERE STORED IN COOKED FOOD CONTAINER THAT WERE STORED IN THE WALK IN AND REACH IN COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
 07/02/2013Recheck
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1. OBSEVERED EMPLOYEE TOUCHING A HOT DOG BUN WITH HIS BARE HANDS. DISCARD HOT DOG BUN AND USE TONGS OR PAPER WRAP TO HANDLE READY TO EAT FOOD.
  • 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. SOUP STORED IN THE WALK IN WAS NOT DATED.2. COOKED FOOD NOT DATED IN 3 DOOR REACH IN COOLER.COOKED FOOD LEFT OVER NIGHT MUST BE DATED WHEN STORED IN THE COOLER
    Location: Kitchen
    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: 1. SOUP STORED IN THE WALK IN WAS NOT DATED.2. COOKED FOOD NOT DATED IN 3 DOOR REACH IN COOLER.COOKED FOOD LEFT OVER NIGHT MUST BE DATED WHEN STORED IN THE COOLER
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Food contact cleaning frequency
    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.
    Comments: ICE MACHINE KICK PLATE AND DOOR ARE MOLDY.PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.
    Location: Kitchen
    Equipment: Ice machine
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: FOOD WAS STORED IN THE WALK UNCOVERED.
    Location: Kitchen
    Equipment: 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.
    Comments: 1. ROLLING CART HEAVILY SOILED.REMOVE SOILED FOIL AND CLEAN AND SANITIZE.2. PREP TABLE IS SOILEDCLEAN PREP TABLE WHERE THE PIZZA OVEN IS STORED.3. BOTTOM SURFACE ON THE 3 DOOR REACH IN COOLER IS SOILED WITH FOOD DEBRIS PLEASE CLEAN
    Location: Kitchen
    Equipment: Rolling cart
  • 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. ROLLING CART HEAVILY SOILED.REMOVE SOILED FOIL AND CLEAN AND SANITIZE.2. PREP TABLE IS SOILEDCLEAN PREP TABLE WHERE THE PIZZA OVEN IS STORED.3. BOTTOM SURFACE ON THE 3 DOOR REACH IN COOLER IS SOILED WITH FOOD DEBRIS PLEASE CLEAN
    Location: Kitchen
    Equipment: Prep table
  • 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. ROLLING CART HEAVILY SOILED.REMOVE SOILED FOIL AND CLEAN AND SANITIZE.2. PREP TABLE IS SOILEDCLEAN PREP TABLE WHERE THE PIZZA OVEN IS STORED.3. BOTTOM SURFACE ON THE 3 DOOR REACH IN COOLER IS SOILED WITH FOOD DEBRIS PLEASE CLEAN
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSIL WERE STORED IN COOKED FOOD CONTAINER THAT WERE STORED IN THE WALK IN AND REACH IN COOLERS.
    Location: Kitchen
    Equipment: Walk in cooler
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSIL WERE STORED IN COOKED FOOD CONTAINER THAT WERE STORED IN THE WALK IN AND REACH IN COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
 06/21/2013Routine
  • 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: DRAIN FLIERS
    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.
    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.
    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.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER 2. DEEP FRIERS 3. CHAR GRILL4. FLAT GRILL5. CAN OPENERPLEASE CLEAN AND SANITIZE
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER 2. DEEP FRIERS 3. CHAR GRILL4. FLAT GRILL5. CAN OPENERPLEASE CLEAN AND SANITIZE
    Location: Kitchen
    Equipment: Deep fryer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER 2. DEEP FRIERS 3. CHAR GRILL4. FLAT GRILL5. CAN OPENERPLEASE CLEAN AND SANITIZE
    Location: Kitchen
    Equipment: Char-grill
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER 2. DEEP FRIERS 3. CHAR GRILL4. FLAT GRILL5. CAN OPENERPLEASE CLEAN AND SANITIZE
    Location: Kitchen
    Equipment: Flat grill
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER 2. DEEP FRIERS 3. CHAR GRILL4. FLAT GRILL5. CAN OPENERPLEASE CLEAN AND SANITIZE
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: COLD TOP COOLER SOILED AND LEAKING WATER INSIDE THE EQUIPMENT.
    Location: Kitchen
    Equipment: Cold top
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • 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.
    Location: Kitchen
    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.
    Location: Kitchen
    Equipment: Cold top
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: OBSERVED COPY OF REGISTRATION FORM FOR FOOD HANDLER CLASS SCHEDULED 2/20/13 COOK SCHEDULED TO TAKE CLASS MARCH 5TH
  • 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: CLEAN PAN SOILED FROM ANIMAL BLOOD DRIPPING DOWM FROM THE TABLE
    Location: Prep area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: HOOD LIGHT.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WALL IN BAD REPAIR.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. WALL BEHIND COOKING EQUIPMENT IS SOILED.2. FLOOR IN KITCHEN ARE IS HEAVILY SOILED 3. FLOOR IN BAR
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. WALL BEHIND COOKING EQUIPMENT IS SOILED.2. FLOOR IN KITCHEN ARE IS HEAVILY SOILED 3. FLOOR IN BAR
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. WALL BEHIND COOKING EQUIPMENT IS SOILED.2. FLOOR IN KITCHEN ARE IS HEAVILY SOILED 3. FLOOR IN BAR
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: METAL CART NEAR COOK LINE IS HEAVILY SOILED.
    Location: Cook line
    Equipment: Rolling cart
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: METAL CART NEAR COOK LINE IS HEAVILY SOILED.
    Location: Kitchen
    Equipment: Prep table
  • 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. ALL SODA GUN AND HOLSTER WERE SOILED2. BEER DRAIN CATCH PLATE HEAVILY SOI;LED .3. BEER TUBES AND BEVERAGE TUBE WERE HEAVILY SOILED.
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. ALL SODA GUN AND HOLSTER WERE SOILED2. BEER DRAIN CATCH PLATE HEAVILY SOI;LED .3. BEER TUBES AND BEVERAGE TUBE WERE HEAVILY SOILED.
    Location: 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. ALL SODA GUN AND HOLSTER WERE SOILED2. BEER DRAIN CATCH PLATE HEAVILY SOI;LED .3. BEER TUBES AND BEVERAGE TUBE WERE HEAVILY SOILED.
    Location: Bar
 04/08/2013Recheck
  • 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: DRAIN FLIERS
    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.
    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.
    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.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER 2. DEEP FRIERS 3. CHAR GRILL4. FLAT GRILL5. CAN OPENERPLEASE CLEAN AND SANITIZE
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER 2. DEEP FRIERS 3. CHAR GRILL4. FLAT GRILL5. CAN OPENERPLEASE CLEAN AND SANITIZE
    Location: Kitchen
    Equipment: Deep fryer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER 2. DEEP FRIERS 3. CHAR GRILL4. FLAT GRILL5. CAN OPENERPLEASE CLEAN AND SANITIZE
    Location: Kitchen
    Equipment: Char-grill
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER 2. DEEP FRIERS 3. CHAR GRILL4. FLAT GRILL5. CAN OPENERPLEASE CLEAN AND SANITIZE
    Location: Kitchen
    Equipment: Flat grill
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER 2. DEEP FRIERS 3. CHAR GRILL4. FLAT GRILL5. CAN OPENERPLEASE CLEAN AND SANITIZE
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: COLD TOP COOLER SOILED AND LEAKING WATER INSIDE THE EQUIPMENT.
    Location: Kitchen
    Equipment: Cold top
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • 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.
    Location: Kitchen
    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.
    Location: Kitchen
    Equipment: Cold top
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: OBSERVED COPY OF REGISTRATION FORM FOR FOOD HANDLER CLASS SCHEDULED 2/20/13 COOK SCHEDULED TO TAKE CLASS MARCH 5TH
  • 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: CLEAN PAN SOILED FROM ANIMAL BLOOD DRIPPING DOWM FROM THE TABLE
    Location: Prep area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: HOOD LIGHT.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WALL IN BAD REPAIR.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. WALL BEHIND COOKING EQUIPMENT IS SOILED.2. FLOOR IN KITCHEN ARE IS HEAVILY SOILED 3. FLOOR IN BAR
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. WALL BEHIND COOKING EQUIPMENT IS SOILED.2. FLOOR IN KITCHEN ARE IS HEAVILY SOILED 3. FLOOR IN BAR
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. WALL BEHIND COOKING EQUIPMENT IS SOILED.2. FLOOR IN KITCHEN ARE IS HEAVILY SOILED 3. FLOOR IN BAR
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: METAL CART NEAR COOK LINE IS HEAVILY SOILED.
    Location: Cook line
    Equipment: Rolling cart
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: METAL CART NEAR COOK LINE IS HEAVILY SOILED.
    Location: Kitchen
    Equipment: Prep table
  • 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. ALL SODA GUN AND HOLSTER WERE SOILED2. BEER DRAIN CATCH PLATE HEAVILY SOI;LED .3. BEER TUBES AND BEVERAGE TUBE WERE HEAVILY SOILED.
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. ALL SODA GUN AND HOLSTER WERE SOILED2. BEER DRAIN CATCH PLATE HEAVILY SOI;LED .3. BEER TUBES AND BEVERAGE TUBE WERE HEAVILY SOILED.
    Location: 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. ALL SODA GUN AND HOLSTER WERE SOILED2. BEER DRAIN CATCH PLATE HEAVILY SOI;LED .3. BEER TUBES AND BEVERAGE TUBE WERE HEAVILY SOILED.
    Location: Bar
 02/20/2013Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: DRAIN FLIERS
    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.
    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.
    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.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER 2. DEEP FRIERS 3. CHAR GRILL4. FLAT GRILL5. CAN OPENERPLEASE CLEAN AND SANITIZE
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER 2. DEEP FRIERS 3. CHAR GRILL4. FLAT GRILL5. CAN OPENERPLEASE CLEAN AND SANITIZE
    Location: Kitchen
    Equipment: Deep fryer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER 2. DEEP FRIERS 3. CHAR GRILL4. FLAT GRILL5. CAN OPENERPLEASE CLEAN AND SANITIZE
    Location: Kitchen
    Equipment: Char-grill
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER 2. DEEP FRIERS 3. CHAR GRILL4. FLAT GRILL5. CAN OPENERPLEASE CLEAN AND SANITIZE
    Location: Kitchen
    Equipment: Flat grill
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER 2. DEEP FRIERS 3. CHAR GRILL4. FLAT GRILL5. CAN OPENERPLEASE CLEAN AND SANITIZE
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency
    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.
    Comments: COLD TOP COOLER SOILED AND LEAKING WATER INSIDE THE EQUIPMENT.
    Location: Kitchen
    Equipment: Cold top
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • 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.
    Location: Kitchen
    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.
    Location: Kitchen
    Equipment: Cold top
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: COOK SCHEDULED TO TAKE CLASS MARCH 5TH
  • 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: CLEAN PAN SOILED FROM ANIMAL BLOOD DRIPPING DOWM FROM THE TABLE
    Location: Prep area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: HOOD LIGHT.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WALL IN BAD REPAIR.
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. WALL BEHIND COOKING EQUIPMENT IS SOILED.2. FLOOR IN KITCHEN ARE IS HEAVILY SOILED 3. FLOOR IN BAR
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. WALL BEHIND COOKING EQUIPMENT IS SOILED.2. FLOOR IN KITCHEN ARE IS HEAVILY SOILED 3. FLOOR IN BAR
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. WALL BEHIND COOKING EQUIPMENT IS SOILED.2. FLOOR IN KITCHEN ARE IS HEAVILY SOILED 3. FLOOR IN BAR
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: METAL CART NEAR COOK LINE IS HEAVILY SOILED.
    Location: Cook line
    Equipment: Rolling cart
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: METAL CART NEAR COOK LINE IS HEAVILY SOILED.
    Location: Kitchen
    Equipment: Prep table
  • 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. ALL SODA GUN AND HOLSTER WERE SOILED2. BEER DRAIN CATCH PLATE HEAVILY SOI;LED .3. BEER TUBES AND BEVERAGE TUBE WERE HEAVILY SOILED.
    Location: Bar
    Equipment: Soda gun & holster
  • 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. ALL SODA GUN AND HOLSTER WERE SOILED2. BEER DRAIN CATCH PLATE HEAVILY SOI;LED .3. BEER TUBES AND BEVERAGE TUBE WERE HEAVILY SOILED.
    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.
    Comments: 1. ALL SODA GUN AND HOLSTER WERE SOILED2. BEER DRAIN CATCH PLATE HEAVILY SOI;LED .3. BEER TUBES AND BEVERAGE TUBE WERE HEAVILY SOILED.
    Location: Bar
 02/12/2013Routine
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: MUST BE ENROLLED IN A FOOD HANDLER COURSE OR A FINE MAY BE IMPOSED BY 11/16/12
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 2 bay deep frier no being used. Please keep equipment clean or remove from kitchen.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Hood vent soiled.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Wall behind cooking equipment is heavily soiled from grease and food debris.
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Both metal rolling carts were soiled.
    Location: Kitchen
    Equipment: Pizza oven
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Both metal rolling carts were soiled.
    Location: Kitchen
    Equipment: Rolling cart
  • 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: Moldy kick plate
    Location: Kitchen
    Equipment: Ice machine
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
    Equipment: Microwave oven
 12/06/2012Recheck
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: MUST BE ENROLLED IN A FOOD HANDLER COURSE OR A FINE MAY BE IMPOSED BY 11/16/12
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 2 bay deep frier no being used. Please keep equipment clean or remove from kitchen.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Hood vent soiled.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Wall behind cooking equipment is heavily soiled from grease and food debris.
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Both metal rolling carts were soiled.
    Location: Kitchen
    Equipment: Pizza oven
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Both metal rolling carts were soiled.
    Location: Kitchen
    Equipment: Rolling cart
  • 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: Moldy kick plate
    Location: Kitchen
    Equipment: Ice machine
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
    Equipment: Microwave oven
 11/27/2012Recheck
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: MUST BE ENROLLED IN A FOOD HANDLER COURSE OR A FINE MAY BE IMPOSED BY 11/16/12
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 2 bay deep frier no being used. Please keep equipment clean or remove from kitchen.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Hood vent soiled.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Wall behind cooking equipment is heavily soiled from grease and food debris.
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Both metal rolling carts were soiled.
    Location: Kitchen
    Equipment: Pizza oven
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Both metal rolling carts were soiled.
    Location: Kitchen
    Equipment: Rolling cart
  • 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: Moldy kick plate
    Location: Kitchen
    Equipment: Ice machine
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
    Equipment: Microwave oven
 11/16/2012Recheck
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: MUST BE ENROLLED IN A FOOD HANDLER COURSE OR A FINE MAY BE IMPOSED BY 11/16/12
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 2 bay deep frier no being used. Please keep equipment clean or remove from kitchen.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Hood vent soiled.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Wall behind cooking equipment is heavily soiled from grease and food debris.
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Both metal rolling carts were soiled.
    Location: Kitchen
    Equipment: Pizza oven
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Both metal rolling carts were soiled.
    Location: Kitchen
    Equipment: Rolling cart
  • 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: Moldy kick plate
    Location: Kitchen
    Equipment: Ice machine
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
    Equipment: Microwave oven
 11/02/2012Recheck
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 2 bay deep frier no being used. Please keep equipment clean or remove from kitchen.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Hood vent soiled.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Wall behind cooking equipment is heavily soiled from grease and food debris.
    Location: Cook line
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Both metal rolling carts were soiled.
    Location: Kitchen
    Equipment: Pizza oven
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Both metal rolling carts were soiled.
    Location: Kitchen
    Equipment: Rolling cart
  • 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: Moldy kick plate
    Location: Kitchen
    Equipment: Ice machine
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
    Equipment: Microwave oven
 10/22/2012Routine
  • 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: Label cooked food held in the cooler for more than 24 hour with a discard datew.
    Location: Kitchen
    Equipment: Delfield cooler
  • 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.
    Comments: Ice machine kick plate and door
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Ice machine kick plate and door
    Location: Kitchen (back)
    Equipment: Ice machine
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Wall behind the cooking equipment is heavily soiled on the cooks line.
    Location: Cook line
  • 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: Remove foil from prep table then clean and sanitize.
    Location: Kitchen
    Equipment: Prep table
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
    Equipment: Deep fryer
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
    Equipment: Pizza oven
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
    Equipment: Flat grill
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Spoon stored in a pot of chilli in the cooler.
    Location: Kitchen
    Equipment: Delfield cooler
 06/28/2012Recheck
  • 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: Label cooked food held in the cooler for more than 24 hour with a discard datew.
    Location: Kitchen
    Equipment: Delfield cooler
  • Food contact cleaning frequency
    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.
    Comments: Ice machine kick plate and door
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency
    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.
    Comments: Ice machine kick plate and door
    Location: Kitchen (back)
    Equipment: Ice machine
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Wall behind the cooking equipment is heavily soiled on the cooks line.
    Location: Cook line
  • 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: Remove foil from prep table then clean and sanitize.
    Location: Kitchen
    Equipment: Prep table
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
    Equipment: Deep fryer
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
    Equipment: Pizza oven
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
    Equipment: Flat grill
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Spoon stored in a pot of chilli in the cooler.
    Location: Kitchen
    Equipment: Delfield cooler
 06/21/2012Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Please have repaired.
    Location: Kitchen
    Equipment: Cold top
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Deep fryer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Char-grill
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Pizza oven
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Delfield cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Bar
    Equipment: Soda gun & holster
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1.Wall behide cooking equipment was heavily soiled.2. Floor heavily soiled with grease and debris.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1.Wall behide cooking equipment was heavily soiled.2. Floor heavily soiled with grease and debris.
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: All the prep tables were soiled in the kitchen.Beverage in a box connecters and tubbing were heavily soiled
    Location: Kitchen
    Equipment: Rolling cart
  • 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: All the prep tables were soiled in the kitchen.Beverage in a box connecters and tubbing were heavily soiled
    Location: Kitchen
    Equipment: Prep table
  • 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: All the prep tables were soiled in the kitchen.Beverage in a box connecters and tubbing were heavily soiled
    Location: Kitchen
    Equipment: Prep table
  • 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: All the prep tables were soiled in the kitchen.Beverage in a box connecters and tubbing were heavily soiled
    Location: Kitchen
    Equipment: Prep table
  • 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: All the prep tables were soiled in the kitchen.Beverage in a box connecters and tubbing were heavily soiled
    Location: Bar
    Equipment: Soda machine
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Tongs spoons and other utensil stored in container of food store in the coolers.
    Location: Kitchen
    Equipment: Cold top
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Tongs spoons and other utensil stored in container of food store in the coolers.
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
 03/08/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Please have repaired.
    Location: Kitchen
    Equipment: Cold top
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Deep fryer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Char-grill
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Pizza oven
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Delfield cooler
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Bar
    Equipment: Soda gun & holster
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1.Wall behide cooking equipment was heavily soiled.2. Floor heavily soiled with grease and debris.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1.Wall behide cooking equipment was heavily soiled.2. Floor heavily soiled with grease and debris.
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: All the prep tables were soiled in the kitchen.Beverage in a box connecters and tubbing were heavily soiled
    Location: Kitchen
    Equipment: Rolling cart
  • 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: All the prep tables were soiled in the kitchen.Beverage in a box connecters and tubbing were heavily soiled
    Location: Kitchen
    Equipment: Prep table
  • 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: All the prep tables were soiled in the kitchen.Beverage in a box connecters and tubbing were heavily soiled
    Location: Kitchen
    Equipment: Prep table
  • 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: All the prep tables were soiled in the kitchen.Beverage in a box connecters and tubbing were heavily soiled
    Location: Kitchen
    Equipment: Prep table
  • 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: All the prep tables were soiled in the kitchen.Beverage in a box connecters and tubbing were heavily soiled
    Location: Bar
    Equipment: Soda machine
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Tongs spoons and other utensil stored in container of food store in the coolers.
    Location: Kitchen
    Equipment: Cold top
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Tongs spoons and other utensil stored in container of food store in the coolers.
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
 02/28/2012Routine

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PIZZA HUTIndianapolis, IN
*****
LA FURIAIndianapolis, IN
*****
INDYO FROZEN YOGURTIndianapolis, IN
*****
CENTRAL CATHOLIC SCHOOLIndianapolis, IN
*
SPEEDWAY #6135Indianapolis, IN
*•
CHIN HILL ASIAN GROCERYIndianapolis, IN

Restaurants in neighborhood

Name
Mousetrap Bar & Grill
SUBWAY SANDWICHES & SALADS
KEYSTONE SPORTS REVIEW
THE DONUT SHOP
Wendy's
JS GARDEN ASIAN RESTAURANT

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