- CO2 tanks unrestrained (corrected)
Owner or operator allowing a health or safety hazard on premises.
Correction: Correct the health or safety hazard. Restrain CO2 tanks.
Comments: Restrain full and in-use CO2 tanks with chain or bungee cord
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Ecolab Fiotto and wood polish stored on same shelf as liquor; store on separate shelves.2. Kitchen storage: peroxide and box with various non-food substances on same shelf as olives, cherries, etc. Store all non-food items separately.
Location: Bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Ecolab Fiotto and wood polish stored on same shelf as liquor; store on separate shelves.2. Kitchen storage: peroxide and box with various non-food substances on same shelf as olives, cherries, etc. Store all non-food items separately.
Location: Back room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies at back end of bar. Use profesional pest contolr, also clean all drains to eliminate harborage conditions.
Location: Bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No sanitizer reading from dish machine; it is not drawing up any sanitizer from bottle. Call for service ASAP. Dip all dishes, glassware, utensils, etc, in sanitizer in 3 bay until dish machine is repaired.
Location: Kitchen
Equipment: Dishmachine
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Cooler extremely dark, difficult to see items that are not next to door. Increase lighting intensity.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Deep clean entire kitchen floor, especially area under microwave.2. Clean floor under 4 bays and hand sink in bar, especially corners.
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. Deep clean entire kitchen floor, especially area under microwave.2. Clean floor under 4 bays and hand sink in bar, especially corners.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean exterior of South Bend oven of dust and crumbs.2. Soil built up on cooler walls behind metal shelf with cheeses and deli meats. Clean,
Location: Kitchen
Equipment: Oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean exterior of South Bend oven of dust and crumbs.2. Soil built up on cooler walls behind metal shelf with cheeses and deli meats. Clean,
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. Sugar sludge inside all bar soda gun nozzles; clean; schedule regular cleaning.2. Mold inside ice machine, particularly top side of interior bin. Clean. Schedule regular cleaning.
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. Sugar sludge inside all bar soda gun nozzles; clean; schedule regular cleaning.2. Mold inside ice machine, particularly top side of interior bin. Clean. Schedule regular cleaning.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrected on site, thank you.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Real paper towels, not napkins, thanks.
Location: Bar
Equipment: Hand sink
|
10/10/2014 | Recheck |
- CO2 tanks unrestrained
Owner or operator allowing a health or safety hazard on premises.
Correction: Correct the health or safety hazard. Restrain CO2 tanks.
Comments: Restrain full and in-use CO2 tanks with chain or bungee cord
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Ecolab Fiotto and wood polish stored on same shelf as liquor; store on separate shelves.2. Kitchen storage: peroxide and box with various non-food substances on same shelf as olives, cherries, etc. Store all non-food items separately.
Location: Bar
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Ecolab Fiotto and wood polish stored on same shelf as liquor; store on separate shelves.2. Kitchen storage: peroxide and box with various non-food substances on same shelf as olives, cherries, etc. Store all non-food items separately.
Location: Back room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies at back end of bar. Use profesional pest contolr, also clean all drains to eliminate harborage conditions.
Location: Bar
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No sanitizer reading from dish machine; it is not drawing up any sanitizer from bottle. Call for service ASAP. Dip all dishes, glassware, utensils, etc, in sanitizer in 3 bay until dish machine is repaired.
Location: Kitchen
Equipment: Dishmachine
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Cooler extremely dark, difficult to see items that are not next to door. Increase lighting intensity.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Deep clean entire kitchen floor, especially area under microwave.2. Clean floor under 4 bays and hand sink in bar, especially corners.
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. Deep clean entire kitchen floor, especially area under microwave.2. Clean floor under 4 bays and hand sink in bar, especially corners.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean exterior of South Bend oven of dust and crumbs.2. Soil built up on cooler walls behind metal shelf with cheeses and deli meats. Clean,
Location: Kitchen
Equipment: Oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean exterior of South Bend oven of dust and crumbs.2. Soil built up on cooler walls behind metal shelf with cheeses and deli meats. Clean,
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. Sugar sludge inside all bar soda gun nozzles; clean; schedule regular cleaning.2. Mold inside ice machine, particularly top side of interior bin. Clean. Schedule regular cleaning.
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. Sugar sludge inside all bar soda gun nozzles; clean; schedule regular cleaning.2. Mold inside ice machine, particularly top side of interior bin. Clean. Schedule regular cleaning.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrected on site, thank you.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Real paper towels, not napkins, thanks.
Location: Bar
Equipment: Hand sink
|
10/03/2014 | Routine |
- Non potentially hazardous food contact surface(s) soiled
1. Clean the inside of ice maker ice bin where 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.
- Plumbing system/ repair (Non-Critical)
1. Drink dispenser holster located in middle of bar is clogged. Unclog drain. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
10/10/2013 | Routine |
- CO2 tanks unrestrained (corrected on site)
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 ...
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding. COVE MOLDING PEELING FROM WALL IN BAR. PLEASE REPAIR.
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.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. PLEASE PROVIDE FOR ALL TYPES - BAR AND DISHMACHINE.
|
01/16/2013 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Floor repair of wood base support for ice machine in kitchen.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor area under dish machine in kitchen.
Location: Dish machine area
- Fixed equipment spacing/sealing
Fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Reseal 2 bay sink to wall as needed.to seal up small opening between sink and wall.
Location: Kitchen
Equipment: 2-bay
|
07/30/2012 | Routine |
| No violation noted during this evaluation. | 02/01/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about NICKY BLAINE'S, 20 N MERIDIAN ST, Indianapolis, IN »