O'Reilly's Irish Bar & Rstrnt, 36 S PENNSYLVANIA ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: O'Reilly's Irish Bar & Rstrnt
Type: Restaurant
Address: 36 S PENNSYLVANIA ST, Indianapolis, IN 46204
County: Marion
License #: 200073
Smoking: Smoke Free
Total inspections: 19
Last inspection: 05/05/2014
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Inspection findings

Inspection Date

Type
  • 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: DO NOT STORE READY-TO- EAT FOODS DIRECTLY ON TOP OF RAW FOODS AT KITCHEN REACH-IN-COOLER.
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN TRUE COOLER WHERE RAW MEATS ARE STORED (INTERIOR AND EXTERIOR) SURFACES.
    Location: Kitchen
    Equipment: True cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER FOR QUAT EXCEEDING ABOVE 500 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.CONTACT PROFESSIONAL SERVICE PROVIDER TO REPAIR QUAT DISPENSER AT KITCHEN 3-BAY SINK.*CORRECTIVE ACTION* ESTABLISHMENT WILL USE BLEACH/WATER SANITIZER BUCKET METHOD UNTIL QUAT SANITIZER DISPENSER IS REPAIRED PROPERLY.MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL FOOD STORED AT KITCHEN TRUE COOLER WHERE RAW MEATS ARE STORED; DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT BACK DRY STORAGE LOCATION CEILING.
    Location: Back room
  • 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.
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: ON ORDER.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DUSTY KITCHEN SHELVING WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DUSTY KITCHEN SHELVING WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.
    Location: Bar
    Equipment: Reach in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Mens restroom
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE NEEDED AT KITCHEN AND BACK DRY STORAGE ROOM CEILING.
    Location: Kitchen
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE NEEDED AT KITCHEN AND BACK DRY STORAGE ROOM CEILING.
    Location: Back room
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE NEEDED AT KITCHEN AND BACK DRY STORAGE ROOM CEILING.
    Location: Dry storage
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BACK KITCHEN HANDSINK NOT DRAINING PROPERLY--REPAIR.
    Location: Kitchen (back)
    Equipment: Hand sink
 05/05/2014Recheck
  • 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: DO NOT STORE READY-TO- EAT FOODS DIRECTLY ON TOP OF RAW FOODS AT KITCHEN REACH-IN-COOLER.
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN TRUE COOLER WHERE RAW MEATS ARE STORED (INTERIOR AND EXTERIOR) SURFACES.
    Location: Kitchen
    Equipment: True cooler
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER FOR QUAT EXCEEDING ABOVE 500 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.CONTACT PROFESSIONAL SERVICE PROVIDER TO REPAIR QUAT DISPENSER AT KITCHEN 3-BAY SINK.*CORRECTIVE ACTION* ESTABLISHMENT WILL USE BLEACH/WATER SANITIZER BUCKET METHOD UNTIL QUAT SANITIZER DISPENSER IS REPAIRED PROPERLY.MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL RED BULL STORED AT KITCHEN TRUE COOLER WHERE RAW MEATS ARE STORED.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT BACK DRY STORAGE LOCATION CEILING.
    Location: Back room
  • 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.
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: ON ORDER.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DUSTY KITCHEN SHELVING WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DUSTY KITCHEN SHELVING WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.
    Location: Bar
    Equipment: Reach in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Mens restroom
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE NEEDED AT KITCHEN AND BACK DRY STORAGE ROOM CEILING.
    Location: Kitchen
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE NEEDED AT KITCHEN AND BACK DRY STORAGE ROOM CEILING.
    Location: Back room
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE NEEDED AT KITCHEN AND BACK DRY STORAGE ROOM CEILING.
    Location: Dry storage
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BACK KITCHEN HANDSINK NOT DRAINING PROPERLY--REPAIR.
    Location: Kitchen (back)
    Equipment: Hand sink
 04/24/2014Recheck
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: DO NOT STORE READY-TO- EAT FOODS DIRECTLY ON TOP OF RAW FOODS AT KITCHEN REACH-IN-COOLER.
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN TRUE COOLER WHERE RAW MEATS ARE STORED (INTERIOR AND EXTERIOR) SURFACES.
    Location: Kitchen
    Equipment: True cooler
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER FOR QUAT EXCEEDING ABOVE 500 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL GALLON JUICE STORED AT KITCHEN TRUE COOLER WHERE RAW MEATS ARE STORED.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT BACK DRY STORAGE LOCATION CEILING.
    Location: Back room
  • 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.
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DUSTY KITCHEN SHELVING WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DUSTY KITCHEN SHELVING WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Mens restroom
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE NEEDED AT KITCHEN AND BACK DRY STORAGE ROOM CEILING.
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE NEEDED AT KITCHEN AND BACK DRY STORAGE ROOM CEILING.
    Location: Back room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE NEEDED AT KITCHEN AND BACK DRY STORAGE ROOM CEILING.
    Location: Dry storage
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BACK KITCHEN HANDSINK NOT DRAINING PROPERLY--REPAIR.
    Location: Kitchen (back)
    Equipment: Hand sink
 04/16/2014Routine
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Kitchen (back)
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Dry storage
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR TO ENSURE DISHMACHINE IS SANITIZING AT 50 - 100 PPM FOR CHLORINE.***CORRECTIVE ACTION***SERVICE TECH WAS CONTACTED ON-SITE DURING ROUTINE INSPECTION.ESTABLISHMENT WILL BE USING MANUAL WAREWASHING WASH/RINSE/SANITIZE METHOD AT KITCHEN 3-BAY SINK UNTIL DISHMACHINE IS REPAIRED.
    Location: Kitchen
    Equipment: Dishmachine
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BULK FOOD INGREDIENT BINS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING/PREP TABLES WHERE NEEDED.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BULK FOOD INGREDIENT BINS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING/PREP TABLES WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BULK FOOD INGREDIENT BINS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING/PREP TABLES WHERE NEEDED.
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BULK FOOD INGREDIENT BINS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING/PREP TABLES WHERE NEEDED.
    Location: Kitchen
    Equipment: Cold top
  • 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: 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.
    Location: Kitchen
    Equipment: Microwave 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: Slicer
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: DO NOT USE BACK KITCHEN HANDSINK FOR STORAGE.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: IN PROGRESS:REPLACE CURRENT BULK FOOD CONTAINER BINS WITH FOOD GRADE APPROVED BULK FOOD INGREDIENT BINS (EX. NSF APPROVED).
    Location: Kitchen
    Equipment: Bulk food containers
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS.
    Location: Back room
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: INVERT CLEAN DISHWARE/UTENSILS PROPERLY (EX. STORE UTENSILS WITH HANDLE UP).
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
    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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND WALL SURFACES (INCLUDING SOILED BEVERAGE TUBING/WRAPPING).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES INCLUDING HOOD SYSTEM LOCATION STAINLESS-STEEL WALLS (EX. DISHMACHINE AREA SOILED WALL PANELS--RECOMMEND TO REPLACE)--CORRECTED.
    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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND WALL SURFACES (INCLUDING SOILED BEVERAGE TUBING/WRAPPING).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES INCLUDING HOOD SYSTEM LOCATION STAINLESS-STEEL WALLS (EX. DISHMACHINE AREA SOILED WALL PANELS--RECOMMEND TO REPLACE)--CORRECTED.
    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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND WALL SURFACES (INCLUDING SOILED BEVERAGE TUBING/WRAPPING).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES INCLUDING HOOD SYSTEM LOCATION STAINLESS-STEEL WALLS (EX. DISHMACHINE AREA SOILED WALL PANELS--RECOMMEND TO REPLACE)--CORRECTED.
    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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND WALL SURFACES (INCLUDING SOILED BEVERAGE TUBING/WRAPPING).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES INCLUDING HOOD SYSTEM LOCATION STAINLESS-STEEL WALLS (EX. DISHMACHINE AREA SOILED WALL PANELS--RECOMMEND TO REPLACE)--CORRECTED.
    Location: Dish machine area
  • 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.
    Location: Kitchen
    Equipment: Prep sink
  • 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: KEEP FOOD BOXES OF FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN SHELVING.2) SOILED KITCHEN FAN STORED ABOVE KITCHEN DISHMACHINE; CLEAN BEFORE USAGE--CORRECTED.3) CHANGE OUT SOILED KITCHEN SHELF/GLASS LINERS ROUTINELY.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN SHELVING.2) SOILED KITCHEN FAN STORED ABOVE KITCHEN DISHMACHINE; CLEAN BEFORE USAGE--CORRECTED.3) CHANGE OUT SOILED KITCHEN SHELF/GLASS LINERS ROUTINELY.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN SHELVING.2) SOILED KITCHEN FAN STORED ABOVE KITCHEN DISHMACHINE; CLEAN BEFORE USAGE--CORRECTED.3) CHANGE OUT SOILED KITCHEN SHELF/GLASS LINERS ROUTINELY.
    Location: Dish machine area
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND BACK DRY STORAGE ROOM WHERE MISSING.
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND BACK DRY STORAGE ROOM WHERE MISSING.
    Location: Back room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND BACK DRY STORAGE ROOM WHERE MISSING.
    Location: Dry storage
 11/05/2013Recheck
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Kitchen (back)
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Dry storage
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR TO ENSURE DISHMACHINE IS SANITIZING AT 50 - 100 PPM FOR CHLORINE.***CORRECTIVE ACTION***SERVICE TECH WAS CONTACTED ON-SITE DURING ROUTINE INSPECTION.ESTABLISHMENT WILL BE USING MANUAL WAREWASHING WASH/RINSE/SANITIZE METHOD AT KITCHEN 3-BAY SINK UNTIL DISHMACHINE IS REPAIRED.
    Location: Kitchen
    Equipment: Dishmachine
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BULK FOOD INGREDIENT BINS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING/PREP TABLES WHERE NEEDED.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BULK FOOD INGREDIENT BINS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING/PREP TABLES WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BULK FOOD INGREDIENT BINS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING/PREP TABLES WHERE NEEDED.
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BULK FOOD INGREDIENT BINS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING/PREP TABLES WHERE NEEDED.
    Location: Kitchen
    Equipment: Cold top
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    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.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: DO NOT USE BACK KITCHEN HANDSINK FOR STORAGE.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: REPLACE CURRENT BULK FOOD CONTAINER BINS WITH FOOD GRADE APPROVED BULK FOOD INGREDIENT BINS (EX. NSF APPROVED).
    Location: Kitchen
    Equipment: Bulk food containers
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS.
    Location: Back room
  • Improper storage of clean equipment (corrected on site)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: INVERT CLEAN DISHWARE/UTENSILS PROPERLY (EX. STORE UTENSILS WITH HANDLE UP).
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
    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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND WALL SURFACES (INCLUDING SOILED BEVERAGE TUBING/WRAPPING).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES INCLUDING HOOD SYSTEM LOCATION STAINLESS-STEEL WALLS (EX. DISHMACHINE AREA SOILED WALL PANELS--RECOMMEND TO REPLACE).
    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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND WALL SURFACES (INCLUDING SOILED BEVERAGE TUBING/WRAPPING).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES INCLUDING HOOD SYSTEM LOCATION STAINLESS-STEEL WALLS (EX. DISHMACHINE AREA SOILED WALL PANELS--RECOMMEND TO REPLACE).
    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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND WALL SURFACES (INCLUDING SOILED BEVERAGE TUBING/WRAPPING).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES INCLUDING HOOD SYSTEM LOCATION STAINLESS-STEEL WALLS (EX. DISHMACHINE AREA SOILED WALL PANELS--RECOMMEND TO REPLACE).
    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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND WALL SURFACES (INCLUDING SOILED BEVERAGE TUBING/WRAPPING).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES INCLUDING HOOD SYSTEM LOCATION STAINLESS-STEEL WALLS (EX. DISHMACHINE AREA SOILED WALL PANELS--RECOMMEND TO REPLACE).
    Location: Dish machine area
  • Thawing (corrected on site)
    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.
    Location: Kitchen
    Equipment: Prep sink
  • 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: KEEP FOOD BOXES OF FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN SHELVING.2) SOILED KITCHEN FAN STORED ABOVE KITCHEN DISHMACHINE; CLEAN BEFORE USAGE--CORRECTED.3) CHANGE OUT SOILED KITCHEN SHELF/GLASS LINERS ROUTINELY.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN SHELVING.2) SOILED KITCHEN FAN STORED ABOVE KITCHEN DISHMACHINE; CLEAN BEFORE USAGE--CORRECTED.3) CHANGE OUT SOILED KITCHEN SHELF/GLASS LINERS ROUTINELY.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN SHELVING.2) SOILED KITCHEN FAN STORED ABOVE KITCHEN DISHMACHINE; CLEAN BEFORE USAGE--CORRECTED.3) CHANGE OUT SOILED KITCHEN SHELF/GLASS LINERS ROUTINELY.
    Location: Dish machine area
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND BACK DRY STORAGE ROOM WHERE MISSING.
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND BACK DRY STORAGE ROOM WHERE MISSING.
    Location: Back room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND BACK DRY STORAGE ROOM WHERE MISSING.
    Location: Dry storage
 10/29/2013Recheck
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Kitchen (back)
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Dry storage
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR TO ENSURE DISHMACHINE IS SANITIZING AT 50 - 100 PPM FOR CHLORINE.***CORRECTIVE ACTION***SERVICE TECH WAS CONTACTED ON-SITE DURING ROUTINE INSPECTION.ESTABLISHMENT WILL BE USING MANUAL WAREWASHING WASH/RINSE/SANITIZE METHOD AT KITCHEN 3-BAY SINK UNTIL DISHMACHINE IS REPAIRED.
    Location: Kitchen
    Equipment: Dishmachine
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BULK FOOD INGREDIENT BINS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING/PREP TABLES WHERE NEEDED.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BULK FOOD INGREDIENT BINS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING/PREP TABLES WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BULK FOOD INGREDIENT BINS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING/PREP TABLES WHERE NEEDED.
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BULK FOOD INGREDIENT BINS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING/PREP TABLES WHERE NEEDED.
    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: 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.
    Location: Kitchen
    Equipment: Microwave 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: Slicer
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: DO NOT USE BACK KITCHEN HANDSINK FOR STORAGE.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: REPLACE CURRENT BULK FOOD CONTAINER BINS WITH FOOD GRADE APPROVED BULK FOOD INGREDIENT BINS (EX. NSF APPROVED).
    Location: Kitchen
    Equipment: Bulk food containers
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS.
    Location: Back room
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: INVERT CLEAN DISHWARE/UTENSILS PROPERLY (EX. STORE UTENSILS WITH HANDLE UP).
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
    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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND WALL SURFACES (INCLUDING SOILED BEVERAGE TUBING/WRAPPING).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES INCLUDING HOOD SYSTEM LOCATION STAINLESS-STEEL WALLS (EX. DISHMACHINE AREA SOILED WALL PANELS--RECOMMEND TO REPLACE).
    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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND WALL SURFACES (INCLUDING SOILED BEVERAGE TUBING/WRAPPING).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES INCLUDING HOOD SYSTEM LOCATION STAINLESS-STEEL WALLS (EX. DISHMACHINE AREA SOILED WALL PANELS--RECOMMEND TO REPLACE).
    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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND WALL SURFACES (INCLUDING SOILED BEVERAGE TUBING/WRAPPING).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES INCLUDING HOOD SYSTEM LOCATION STAINLESS-STEEL WALLS (EX. DISHMACHINE AREA SOILED WALL PANELS--RECOMMEND TO REPLACE).
    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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND WALL SURFACES (INCLUDING SOILED BEVERAGE TUBING/WRAPPING).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES INCLUDING HOOD SYSTEM LOCATION STAINLESS-STEEL WALLS (EX. DISHMACHINE AREA SOILED WALL PANELS--RECOMMEND TO REPLACE).
    Location: Dish machine area
  • 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: KEEP FOOD BOXES OF FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN SHELVING.2) SOILED KITCHEN FAN STORED ABOVE KITCHEN DISHMACHINE; CLEAN BEFORE USAGE.3) CHANGE OUT SOILED KITCHEN SHELF/GLASS LINERS ROUTINELY.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN SHELVING.2) SOILED KITCHEN FAN STORED ABOVE KITCHEN DISHMACHINE; CLEAN BEFORE USAGE.3) CHANGE OUT SOILED KITCHEN SHELF/GLASS LINERS ROUTINELY.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN SHELVING.2) SOILED KITCHEN FAN STORED ABOVE KITCHEN DISHMACHINE; CLEAN BEFORE USAGE.3) CHANGE OUT SOILED KITCHEN SHELF/GLASS LINERS ROUTINELY.
    Location: Dish machine area
  • 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
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND BACK DRY STORAGE ROOM WHERE MISSING.
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND BACK DRY STORAGE ROOM WHERE MISSING.
    Location: Back room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND BACK DRY STORAGE ROOM WHERE MISSING.
    Location: Dry storage
 10/22/2013Routine
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: BEEF STEW AND CHILI NOT PROPERLY REHEATED TO 165 F BEFORE PLACING ON HOT-HOLDING STEAM TABLE.
    Location: Kitchen
    Equipment: Steam table
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE.
    Location: Back room
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE.
    Location: Dry storage
  • 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: MINOR GNAT ACTIVITY PRESENT AT BAR LOCATION.
    Location: Bar
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: SEVERAL OPEN EMPLOYEE DRINKS STORED ON KITCHEN FRONT COUNTER-TOP PREP TABLES--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE A COVER LID AND A STRAW AND STORE AWAY FROM FOOD/SINGLE-SERVICE ITEMS AND FOOD PREP LOCATIONS.
    Location: Kitchen
  • 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) TURKEY NOODLE SOUP2) MEAT LOAF3) PASTA SALAD*FOOD WAS DISCARDED
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE REFRIGERATION/FREEZER UNITS IN KITCHEN (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE REFRIGERATION/FREEZER UNITS IN KITCHEN (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE REFRIGERATION/FREEZER UNITS IN KITCHEN (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Cold top
  • 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: 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.
    Location: Kitchen
    Equipment: Slicer
  • 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: Microwave oven
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: ICE BEING DUMPED AT KITCHEN HANDSINK--DISCONTINUE THIS BEHAVIOR.DO NOT STORE ITEMS OR TOWELS IN BACK KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: ICE BEING DUMPED AT KITCHEN HANDSINK--DISCONTINUE THIS BEHAVIOR.DO NOT STORE ITEMS OR TOWELS IN BACK KITCHEN HANDSINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PAPER BOWL/CUP WITHOUT HANDLE BEING USED TO DISPENSE FOODS OUT OF CONTAINER AT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR (EX. PASTA SALAD)
    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: PLEASE ENSURE THAT CERTIFICATE IS LEGIBLE.CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYED AT THIS ESTABLISHMENT. PROVIDE UPDATED CERTIFIED FOOD HANDLER INFORMATION ON RECHECK INSPECTION DATE OR HAVE AN EMPLOYEE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE AND PROVIDE PROOF OF REGISTRATION (EX. RECEIPT).HAVE FOOD HANDLER EMAIL (tgrant@hhcorp.org) OR FAX (317) 221-3070 ME A COPY OF THE FOOD HANDLER CERTIFICATION CERTIFICATE BY 12 NOON ON 3/15/13.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS, CELL PHONES, ETC.
    Location: Back room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS, CELL PHONES, ETC.
    Location: Dry storage
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS, CELL PHONES, ETC.
    Location: Kitchen
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS.
    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.
    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.
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Chest freezer
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: ENSURE ROUTINE DETAILED CLEANING AND SANITIZNG OF INTERIOR DOORS OF KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: RAW FOODS UNCOVERED AT KITCHEN REFRIGERATION UNITS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: BEER BOTTLES STORED IN BAR ICE BIN WITH CONSUMER DRINKING ICE--DISCONTINUE THIS BEHAVIOR.KEEP CONSUMER DRINKING ICE AND ICE USED AS A COOLING MEDIUM STORED SEPERATELY.
    Location: Bar
    Equipment: Ice bin
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR VENTS.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR VENTS.
    Location: Kitchen
    Equipment: Ice machine
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS AT KITCHEN CEILING WHERE NEEDED.
    Location: Kitchen
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
 03/25/2013Recheck
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: BEEF STEW AND CHILI NOT PROPERLY REHEATED TO 165 F BEFORE PLACING ON HOT-HOLDING STEAM TABLE.
    Location: Kitchen
    Equipment: Steam table
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE.
    Location: Back room
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE.
    Location: Dry storage
  • 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: MINOR GNAT ACTIVITY PRESENT AT BAR LOCATION.
    Location: Bar
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: SEVERAL OPEN EMPLOYEE DRINKS STORED ON KITCHEN FRONT COUNTER-TOP PREP TABLES--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE A COVER LID AND A STRAW AND STORE AWAY FROM FOOD/SINGLE-SERVICE ITEMS AND FOOD PREP LOCATIONS.
    Location: Kitchen
  • 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) TURKEY NOODLE SOUP2) MEAT LOAF3) PASTA SALAD*FOOD WAS DISCARDED
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE REFRIGERATION/FREEZER UNITS IN KITCHEN (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE REFRIGERATION/FREEZER UNITS IN KITCHEN (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE REFRIGERATION/FREEZER UNITS IN KITCHEN (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Cold top
  • 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: 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.
    Location: Kitchen
    Equipment: Slicer
  • 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: Microwave oven
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: ICE BEING DUMPED AT KITCHEN HANDSINK--DISCONTINUE THIS BEHAVIOR.DO NOT STORE ITEMS OR TOWELS IN BACK KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: ICE BEING DUMPED AT KITCHEN HANDSINK--DISCONTINUE THIS BEHAVIOR.DO NOT STORE ITEMS OR TOWELS IN BACK KITCHEN HANDSINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PAPER BOWL/CUP WITHOUT HANDLE BEING USED TO DISPENSE FOODS OUT OF CONTAINER AT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR (EX. PASTA SALAD)
    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: PLEASE ENSURE THAT CERTIFICATE IS LEGIBLE.CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYED AT THIS ESTABLISHMENT. PROVIDE UPDATED CERTIFIED FOOD HANDLER INFORMATION ON RECHECK INSPECTION DATE OR HAVE AN EMPLOYEE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE AND PROVIDE PROOF OF REGISTRATION (EX. RECEIPT).HAVE FOOD HANDLER EMAIL (tgrant@hhcorp.org) OR FAX (317) 221-3070 ME A COPY OF THE FOOD HANDLER CERTIFICATION CERTIFICATE BY 12 NOON ON 3/15/13.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS, CELL PHONES, ETC.
    Location: Back room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS, CELL PHONES, ETC.
    Location: Dry storage
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS, CELL PHONES, ETC.
    Location: Kitchen
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS.
    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.
    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.
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Chest freezer
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: ENSURE ROUTINE DETAILED CLEANING AND SANITIZNG OF INTERIOR DOORS OF KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: RAW FOODS UNCOVERED AT KITCHEN REFRIGERATION UNITS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: BEER BOTTLES STORED IN BAR ICE BIN WITH CONSUMER DRINKING ICE--DISCONTINUE THIS BEHAVIOR.KEEP CONSUMER DRINKING ICE AND ICE USED AS A COOLING MEDIUM STORED SEPERATELY.
    Location: Bar
    Equipment: Ice bin
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR VENTS.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR VENTS.
    Location: Kitchen
    Equipment: Ice machine
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS AT KITCHEN CEILING WHERE NEEDED.
    Location: Kitchen
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
 03/22/2013Recheck
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: BEEF STEW AND CHILI NOT PROPERLY REHEATED TO 165 F BEFORE PLACING ON HOT-HOLDING STEAM TABLE.
    Location: Kitchen
    Equipment: Steam table
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE.
    Location: Back room
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE.
    Location: Dry storage
  • 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: MINOR GNAT ACTIVITY PRESENT AT BAR LOCATION.
    Location: Bar
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS STORED ON KITCHEN FRONT COUNTER-TOP PREP TABLES--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE A COVER LID AND A STRAW AND STORE AWAY FROM FOOD/SINGLE-SERVICE ITEMS AND FOOD PREP LOCATIONS.
    Location: Kitchen
  • 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) TURKEY NOODLE SOUP2) MEAT LOAF3) PASTA SALAD*FOOD WAS DISCARDED
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE REFRIGERATION/FREEZER UNITS IN KITCHEN (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE REFRIGERATION/FREEZER UNITS IN KITCHEN (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE REFRIGERATION/FREEZER UNITS IN KITCHEN (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Cold top
  • 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: 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.
    Location: Kitchen
    Equipment: Slicer
  • 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: Microwave oven
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: ICE BEING DUMPED AT KITCHEN HANDSINK--DISCONTINUE THIS BEHAVIOR.DO NOT STORE ITEMS OR TOWELS IN BACK KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: ICE BEING DUMPED AT KITCHEN HANDSINK--DISCONTINUE THIS BEHAVIOR.DO NOT STORE ITEMS OR TOWELS IN BACK KITCHEN HANDSINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PAPER BOWL/CUP WITHOUT HANDLE BEING USED TO DISPENSE FOODS OUT OF CONTAINER AT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR (EX. PASTA SALAD)
    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: CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYED AT THIS ESTABLISHMENT. PROVIDE UPDATED CERTIFIED FOOD HANDLER INFORMATION ON RECHECK INSPECTION DATE OR HAVE AN EMPLOYEE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE AND PROVIDE PROOF OF REGISTRATION (EX. RECEIPT).HAVE FOOD HANDLER EMAIL (tgrant@hhcorp.org) OR FAX (317) 221-3070 ME A COPY OF THE FOOD HANDLER CERTIFICATION CERTIFICATE BY 12 NOON ON 3/15/13.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS, CELL PHONES, ETC.
    Location: Back room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS, CELL PHONES, ETC.
    Location: Dry storage
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS, CELL PHONES, ETC.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS.
    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.
    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.
    Location: Kitchen
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Chest freezer
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: ENSURE ROUTINE DETAILED CLEANING AND SANITIZNG OF INTERIOR DOORS OF KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: RAW FOODS UNCOVERED AT KITCHEN REFRIGERATION UNITS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: BEER BOTTLES STORED IN BAR ICE BIN WITH CONSUMER DRINKING ICE--DISCONTINUE THIS BEHAVIOR.KEEP CONSUMER DRINKING ICE AND ICE USED AS A COOLING MEDIUM STORED SEPERATELY.
    Location: Bar
    Equipment: Ice bin
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR VENTS.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR VENTS.
    Location: Kitchen
    Equipment: Ice machine
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS AT KITCHEN CEILING WHERE NEEDED.
    Location: Kitchen
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
 03/14/2013Recheck
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: BEEF STEW AND CHILI NOT PROPERLY REHEATED TO 165 F BEFORE PLACING ON HOT-HOLDING STEAM TABLE.
    Location: Kitchen
    Equipment: Steam table
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE.
    Location: Back room
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE.
    Location: Dry storage
  • 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: MINOR GNAT ACTIVITY PRESENT AT BAR LOCATION.
    Location: Bar
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS STORED ON KITCHEN FRONT COUNTER-TOP PREP TABLES--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE A COVER LID AND A STRAW AND STORE AWAY FROM FOOD/SINGLE-SERVICE ITEMS AND FOOD PREP LOCATIONS.
    Location: Kitchen
  • 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) TURKEY NOODLE SOUP2) MEAT LOAF3) PASTA SALAD*FOOD WAS DISCARDED
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE REFRIGERATION/FREEZER UNITS IN KITCHEN (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE REFRIGERATION/FREEZER UNITS IN KITCHEN (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE REFRIGERATION/FREEZER UNITS IN KITCHEN (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Cold top
  • 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: 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.
    Location: Kitchen
    Equipment: Slicer
  • 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: Microwave oven
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: ICE BEING DUMPED AT KITCHEN HANDSINK--DISCONTINUE THIS BEHAVIOR.DO NOT STORE ITEMS OR TOWELS IN BACK KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: ICE BEING DUMPED AT KITCHEN HANDSINK--DISCONTINUE THIS BEHAVIOR.DO NOT STORE ITEMS OR TOWELS IN BACK KITCHEN HANDSINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PAPER BOWL/CUP WITHOUT HANDLE BEING USED TO DISPENSE FOODS OUT OF CONTAINER AT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR (EX. PASTA SALAD)
    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: CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYED AT THIS ESTABLISHMENT. PROVIDE UPDATED CERTIFIED FOOD HANDLER INFORMATION ON RECHECK INSPECTION DATE OR HAVE AN EMPLOYEE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE AND PROVIDE PROOF OF REGISTRATION (EX. RECEIPT).
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS, CELL PHONES, ETC.
    Location: Back room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS, CELL PHONES, ETC.
    Location: Dry storage
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS, CELL PHONES, ETC.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS AND KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS AND KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
    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.
    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.
    Location: Kitchen
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Chest freezer
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: ENSURE ROUTINE DETAILED CLEANING AND SANITIZNG OF INTERIOR DOORS OF KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: RAW FOODS UNCOVERED AT KITCHEN REFRIGERATION UNITS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: BEER BOTTLES STORED IN BAR ICE BIN WITH CONSUMER DRINKING ICE--DISCONTINUE THIS BEHAVIOR.KEEP CONSUMER DRINKING ICE AND ICE USED AS A COOLING MEDIUM STORED SEPERATELY.
    Location: Bar
    Equipment: Ice bin
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.
    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.
    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.
    Location: Kitchen
    Equipment: Ice machine
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
 03/07/2013Recheck
  • Improper reheating (corrected on site)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: BEEF STEW AND CHILI NOT PROPERLY REHEATED TO 165 F BEFORE PLACING ON HOT-HOLDING STEAM TABLE.
    Location: Kitchen
    Equipment: Steam table
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE.
    Location: Back room
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE.
    Location: Dry storage
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MINOR GNAT ACTIVITY PRESENT AT BAR LOCATION.
    Location: Bar
  • 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) TURKEY NOODLE SOUP2) MEAT LOAF3) PASTA SALAD*FOOD WAS DISCARDED
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE REFRIGERATION/FREEZER UNITS IN KITCHEN (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE REFRIGERATION/FREEZER UNITS IN KITCHEN (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE REFRIGERATION/FREEZER UNITS IN KITCHEN (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Cold top
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    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.
    Location: Kitchen
    Equipment: Slicer
  • 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: Microwave oven
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: ICE BEING DUMPED AT KITCHEN HANDSINK--DISCONTINUE THIS BEHAVIOR.DO NOT STORE ITEMS OR TOWELS IN BACK KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: ICE BEING DUMPED AT KITCHEN HANDSINK--DISCONTINUE THIS BEHAVIOR.DO NOT STORE ITEMS OR TOWELS IN BACK KITCHEN HANDSINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PAPER BOWL/CUP WITHOUT HANDLE BEING USED TO DISPENSE FOODS OUT OF CONTAINER AT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR (EX. PASTA SALAD)
    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: CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYED AT THIS ESTABLISHMENT. PROVIDE UPDATED CERTIFIED FOOD HANDLER INFORMATION ON RECHECK INSPECTION DATE OR HAVE AN EMPLOYEE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE AND PROVIDE PROOF OF REGISTRATION (EX. RECEIPT).
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS, CELL PHONES, ETC.
    Location: Back room
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS, CELL PHONES, ETC.
    Location: Dry storage
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS, CELL PHONES, ETC.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS AND KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS AND KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
    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.
    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.
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Chest freezer
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: ENSURE ROUTINE DETAILED CLEANING AND SANITIZNG OF INTERIOR DOORS OF KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: RAW FOODS UNCOVERED AT KITCHEN REFRIGERATION UNITS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.
    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.
    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.
    Location: Kitchen
    Equipment: Ice machine
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
 02/28/2013Routine
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: REMOVE EXCESS ELECTRICAL EXTENSION CORDS AT KITCHEN.
  • 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: FLIES/GNATS HARBORING ON KITCHEN SOILED PIPING AND DRAINS.REMOVED SOILED TOWELS FROM KITCHEN DRAIN PIPINGS AND CLEAN/SANITIZE. CONSULT PROFESSIONAL PEST CONTROL PROVIDER AND PROVIDE INVOICE ON RECHECK INSPECTION DATE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND DEFROST KITCHEN HAIER CHEST FREEZER ROUTINELY.-SOILED KITCHEN COLD-TOP COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN 3-DOOR TRUE COOLER SURFACES (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Chest freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND DEFROST KITCHEN HAIER CHEST FREEZER ROUTINELY.-SOILED KITCHEN COLD-TOP COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN 3-DOOR TRUE COOLER SURFACES (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND DEFROST KITCHEN HAIER CHEST FREEZER ROUTINELY.-SOILED KITCHEN COLD-TOP COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN 3-DOOR TRUE COOLER SURFACES (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True cooler
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • 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: Can opener
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CLEAN ALL HANDSINKS INCLUDING SOAP AND PAPER TOWEL DISPENSERS ROUTINELY.
    Location: Kitchen
    Equipment: Hand sink
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER NO LONGER EMPLOYEED AT ESTABLISHMENT. PROVIDE UPDATED FOOD HANDLER CERTIFICATION ON RECHECK INSPECTION DATE OR HAVE SOMEONE BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (EX. RECEIPT).
  • 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: ICE BUCKETS STORED IN KITCHEN FLOOR; KEEP STORED OFF FLOOR AT LEAST 6 INCHES.KEEP GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: ICE BUCKETS STORED IN KITCHEN FLOOR; KEEP STORED OFF FLOOR AT LEAST 6 INCHES.KEEP GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Back room
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: FRONT DOOR OPEN. KEEP FRONT DOOR CLOSED.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK CHEMICAL STORAGE ROOM CEILING VENTS/TILES.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK CHEMICAL STORAGE ROOM CEILING VENTS/TILES.
    Location: Back room
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK CHEMICAL STORAGE ROOM CEILING VENTS/TILES.
    Location: Chemical room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS/NEW THRESHOLD TO BE INSTALLED:REPAIR DAMAGED WALK-IN-COOLER FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BAR FLOORS AND ALL SOILED DRAIN PIPING AND FLOOR DRAINS AT KITCHEN AND BAR (ESPECIALLY AT KITCHEN DISHMACHINE LOCATION).WHEN WAS THE LAST TIME THE GREASE TRAP WAS CLEANED??? PROVIDE INFO ON RECHECK INSPECTION DATE.
    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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BAR FLOORS AND ALL SOILED DRAIN PIPING AND FLOOR DRAINS AT KITCHEN AND BAR (ESPECIALLY AT KITCHEN DISHMACHINE LOCATION).WHEN WAS THE LAST TIME THE GREASE TRAP WAS CLEANED??? PROVIDE INFO ON RECHECK INSPECTION DATE.
    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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BAR FLOORS AND ALL SOILED DRAIN PIPING AND FLOOR DRAINS AT KITCHEN AND BAR (ESPECIALLY AT KITCHEN DISHMACHINE LOCATION).WHEN WAS THE LAST TIME THE GREASE TRAP WAS CLEANED??? PROVIDE INFO ON RECHECK INSPECTION DATE.
    Location: Dish machine area
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN HAIER CHEST FREEZER.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE VENT COVER WHERE MISSING AT BACK CHEMICAL STORAGE ROOM CEILING AND CLEAN VENT.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE VENT COVER WHERE MISSING AT BACK CHEMICAL STORAGE ROOM CEILING AND CLEAN VENT.
    Location: Kitchen
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE VENT COVER WHERE MISSING AT BACK CHEMICAL STORAGE ROOM CEILING AND CLEAN VENT.
    Location: Back room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE VENT COVER WHERE MISSING AT BACK CHEMICAL STORAGE ROOM CEILING AND CLEAN VENT.
    Location: Chemical room
  • 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: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Kitchen
    Equipment: True cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Chemical room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT BACK STORAGE ROOM CEILING.
    Location: Back room
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: SOILED KITCHEN 2-BAY SINK.
    Location: Kitchen
    Equipment: 2-bay
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT.
    Location: Kitchen
  • 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: ICE SCOOP BURIED AND LAYING DOWN IN ICE BIN AT SODA MACHINE IN KITCHEN.
    Location: Kitchen
    Equipment: Ice bin
 09/21/2012Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: REMOVE EXCESS ELECTRICAL EXTENSION CORDS AT KITCHEN.
  • 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: FLIES/GNATS HARBORING ON KITCHEN SOILED PIPING AND DRAINS.REMOVED SOILED TOWELS FROM KITCHEN DRAIN PIPINGS AND CLEAN/SANITIZE. CONSULT PROFESSIONAL PEST CONTROL PROVIDER AND PROVIDE INVOICE ON RECHECK INSPECTION DATE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND DEFROST KITCHEN HAIER CHEST FREEZER ROUTINELY.-SOILED KITCHEN COLD-TOP COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN 3-DOOR TRUE COOLER SURFACES (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Chest freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND DEFROST KITCHEN HAIER CHEST FREEZER ROUTINELY.-SOILED KITCHEN COLD-TOP COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN 3-DOOR TRUE COOLER SURFACES (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND DEFROST KITCHEN HAIER CHEST FREEZER ROUTINELY.-SOILED KITCHEN COLD-TOP COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN 3-DOOR TRUE COOLER SURFACES (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True cooler
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • 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: Can opener
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CLEAN ALL HANDSINKS INCLUDING SOAP AND PAPER TOWEL DISPENSERS ROUTINELY.
    Location: Kitchen
    Equipment: Hand sink
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER NO LONGER EMPLOYEED AT ESTABLISHMENT. PROVIDE UPDATED FOOD HANDLER CERTIFICATION ON RECHECK INSPECTION DATE OR HAVE SOMEONE BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (EX. RECEIPT).
  • 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: ICE BUCKETS STORED IN KITCHEN FLOOR; KEEP STORED OFF FLOOR AT LEAST 6 INCHES.KEEP GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: ICE BUCKETS STORED IN KITCHEN FLOOR; KEEP STORED OFF FLOOR AT LEAST 6 INCHES.KEEP GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Back room
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: FRONT DOOR OPEN. KEEP FRONT DOOR CLOSED.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK CHEMICAL STORAGE ROOM CEILING VENTS/TILES.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK CHEMICAL STORAGE ROOM CEILING VENTS/TILES.
    Location: Back room
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK CHEMICAL STORAGE ROOM CEILING VENTS/TILES.
    Location: Chemical room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS/NEW THRESHOLD TO BE INSTALLED:REPAIR DAMAGED WALK-IN-COOLER FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BAR FLOORS AND ALL SOILED DRAIN PIPING AND FLOOR DRAINS AT KITCHEN AND BAR (ESPECIALLY AT KITCHEN DISHMACHINE LOCATION).WHEN WAS THE LAST TIME THE GREASE TRAP WAS CLEANED??? PROVIDE INFO ON RECHECK INSPECTION DATE.
    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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BAR FLOORS AND ALL SOILED DRAIN PIPING AND FLOOR DRAINS AT KITCHEN AND BAR (ESPECIALLY AT KITCHEN DISHMACHINE LOCATION).WHEN WAS THE LAST TIME THE GREASE TRAP WAS CLEANED??? PROVIDE INFO ON RECHECK INSPECTION DATE.
    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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BAR FLOORS AND ALL SOILED DRAIN PIPING AND FLOOR DRAINS AT KITCHEN AND BAR (ESPECIALLY AT KITCHEN DISHMACHINE LOCATION).WHEN WAS THE LAST TIME THE GREASE TRAP WAS CLEANED??? PROVIDE INFO ON RECHECK INSPECTION DATE.
    Location: Dish machine area
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN HAIER CHEST FREEZER.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE VENT COVER WHERE MISSING AT BACK CHEMICAL STORAGE ROOM CEILING AND CLEAN VENT.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE VENT COVER WHERE MISSING AT BACK CHEMICAL STORAGE ROOM CEILING AND CLEAN VENT.
    Location: Kitchen
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE VENT COVER WHERE MISSING AT BACK CHEMICAL STORAGE ROOM CEILING AND CLEAN VENT.
    Location: Back room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE VENT COVER WHERE MISSING AT BACK CHEMICAL STORAGE ROOM CEILING AND CLEAN VENT.
    Location: Chemical room
  • 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: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Kitchen
    Equipment: True cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Chemical room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT BACK STORAGE ROOM CEILING.
    Location: Back room
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: SOILED KITCHEN 2-BAY SINK.
    Location: Kitchen
    Equipment: 2-bay
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT.
    Location: Kitchen
  • 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: ICE SCOOP BURIED AND LAYING DOWN IN ICE BIN AT SODA MACHINE IN KITCHEN.
    Location: Kitchen
    Equipment: Ice bin
 09/18/2012Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: REMOVE EXCESS ELECTRICAL EXTENSION CORDS AT KITCHEN.
  • 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: FLIES/GNATS HARBORING ON KITCHEN SOILED PIPING AND DRAINS.REMOVED SOILED TOWELS FROM KITCHEN DRAIN PIPINGS AND CLEAN/SANITIZE. CONSULT PROFESSIONAL PEST CONTROL PROVIDER AND PROVIDE INVOICE ON RECHECK INSPECTION DATE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND DEFROST KITCHEN HAIER CHEST FREEZER ROUTINELY.-SOILED KITCHEN COLD-TOP COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN 3-DOOR TRUE COOLER SURFACES (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Chest freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND DEFROST KITCHEN HAIER CHEST FREEZER ROUTINELY.-SOILED KITCHEN COLD-TOP COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN 3-DOOR TRUE COOLER SURFACES (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND DEFROST KITCHEN HAIER CHEST FREEZER ROUTINELY.-SOILED KITCHEN COLD-TOP COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN 3-DOOR TRUE COOLER SURFACES (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True cooler
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • 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: Can opener
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CLEAN ALL HANDSINKS INCLUDING SOAP AND PAPER TOWEL DISPENSERS ROUTINELY.
    Location: Kitchen
    Equipment: Hand sink
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER NO LONGER EMPLOYEED AT ESTABLISHMENT. PROVIDE UPDATED FOOD HANDLER CERTIFICATION ON RECHECK INSPECTION DATE OR HAVE SOMEONE BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (EX. RECEIPT).
  • 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: ICE BUCKETS STORED IN KITCHEN FLOOR; KEEP STORED OFF FLOOR AT LEAST 6 INCHES.KEEP GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: ICE BUCKETS STORED IN KITCHEN FLOOR; KEEP STORED OFF FLOOR AT LEAST 6 INCHES.KEEP GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Back room
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: FRONT DOOR OPEN.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK CHEMICAL STORAGE ROOM CEILING VENTS/TILES.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK CHEMICAL STORAGE ROOM CEILING VENTS/TILES.
    Location: Back room
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK CHEMICAL STORAGE ROOM CEILING VENTS/TILES.
    Location: Chemical room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS/NEW THRESHOLD TO BE INSTALLED:REPAIR DAMAGED WALK-IN-COOLER FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BAR FLOORS AND ALL SOILED DRAIN PIPING AND FLOOR DRAINS AT KITCHEN AND BAR (ESPECIALLY AT KITCHEN DISHMACHINE LOCATION).WHEN WAS THE LAST TIME THE GREASE TRAP WAS CLEANED??? PROVIDE INFO ON RECHECK INSPECTION DATE.
    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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BAR FLOORS AND ALL SOILED DRAIN PIPING AND FLOOR DRAINS AT KITCHEN AND BAR (ESPECIALLY AT KITCHEN DISHMACHINE LOCATION).WHEN WAS THE LAST TIME THE GREASE TRAP WAS CLEANED??? PROVIDE INFO ON RECHECK INSPECTION DATE.
    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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BAR FLOORS AND ALL SOILED DRAIN PIPING AND FLOOR DRAINS AT KITCHEN AND BAR (ESPECIALLY AT KITCHEN DISHMACHINE LOCATION).WHEN WAS THE LAST TIME THE GREASE TRAP WAS CLEANED??? PROVIDE INFO ON RECHECK INSPECTION DATE.
    Location: Dish machine area
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN HAIER CHEST FREEZER.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE VENT COVER WHERE MISSING AT BACK CHEMICAL STORAGE ROOM CEILING AND CLEAN VENT.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE VENT COVER WHERE MISSING AT BACK CHEMICAL STORAGE ROOM CEILING AND CLEAN VENT.
    Location: Kitchen
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE VENT COVER WHERE MISSING AT BACK CHEMICAL STORAGE ROOM CEILING AND CLEAN VENT.
    Location: Back room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE VENT COVER WHERE MISSING AT BACK CHEMICAL STORAGE ROOM CEILING AND CLEAN VENT.
    Location: Chemical room
  • 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: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Kitchen
    Equipment: True cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Chemical room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT BACK STORAGE ROOM CEILING.
    Location: Back room
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: SOILED KITCHEN 2-BAY SINK.
    Location: Kitchen
    Equipment: 2-bay
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT.
    Location: Kitchen
  • 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: ICE SCOOP BURIED AND LAYING DOWN IN ICE BIN AT SODA MACHINE IN KITCHEN.
    Location: Kitchen
    Equipment: Ice bin
 09/10/2012Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: REMOVE EXCESS ELECTRICAL EXTENSION CORDS AT KITCHEN.
  • 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: FLIES/GNATS HARBORING ON KITCHEN SOILED PIPING AND DRAINS.REMOVED SOILED TOWELS FROM KITCHEN DRAIN PIPINGS AND CLEAN/SANITIZE. CONSULT PROFESSIONAL PEST CONTROL PROVIDER AND PROVIDE INVOICE ON RECHECK INSPECTION DATE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND DEFROST KITCHEN HAIER CHEST FREEZER ROUTINELY.-SOILED KITCHEN COLD-TOP COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN 3-DOOR TRUE COOLER SURFACES (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Chest freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND DEFROST KITCHEN HAIER CHEST FREEZER ROUTINELY.-SOILED KITCHEN COLD-TOP COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN 3-DOOR TRUE COOLER SURFACES (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND DEFROST KITCHEN HAIER CHEST FREEZER ROUTINELY.-SOILED KITCHEN COLD-TOP COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN 3-DOOR TRUE COOLER SURFACES (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True cooler
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • 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: Can opener
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CLEAN ALL HANDSINKS INCLUDING SOAP AND PAPER TOWEL DISPENSERS ROUTINELY.
    Location: Kitchen
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER NO LONGER EMPLOYEED AT ESTABLISHMENT. PROVIDE UPDATED FOOD HANDLER CERTIFICATION ON RECHECK INSPECTION DATE OR HAVE SOMEONE BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (EX. RECEIPT).
  • 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: ICE BUCKETS STORED IN KITCHEN FLOOR; KEEP STORED OFF FLOOR AT LEAST 6 INCHES.KEEP GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: ICE BUCKETS STORED IN KITCHEN FLOOR; KEEP STORED OFF FLOOR AT LEAST 6 INCHES.KEEP GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Back room
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: FRONT DOOR OPEN.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK CHEMICAL STORAGE ROOM CEILING VENTS/TILES.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK CHEMICAL STORAGE ROOM CEILING VENTS/TILES.
    Location: Back room
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK CHEMICAL STORAGE ROOM CEILING VENTS/TILES.
    Location: Chemical room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS/NEW THRESHOLD TO BE INSTALLED:REPAIR DAMAGED WALK-IN-COOLER FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BAR FLOORS AND ALL SOILED DRAIN PIPING AND FLOOR DRAINS AT KITCHEN AND BAR (ESPECIALLY AT KITCHEN DISHMACHINE LOCATION).WHEN WAS THE LAST TIME THE GREASE TRAP WAS CLEANED??? PROVIDE INFO ON RECHECK INSPECTION DATE.
    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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BAR FLOORS AND ALL SOILED DRAIN PIPING AND FLOOR DRAINS AT KITCHEN AND BAR (ESPECIALLY AT KITCHEN DISHMACHINE LOCATION).WHEN WAS THE LAST TIME THE GREASE TRAP WAS CLEANED??? PROVIDE INFO ON RECHECK INSPECTION DATE.
    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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BAR FLOORS AND ALL SOILED DRAIN PIPING AND FLOOR DRAINS AT KITCHEN AND BAR (ESPECIALLY AT KITCHEN DISHMACHINE LOCATION).WHEN WAS THE LAST TIME THE GREASE TRAP WAS CLEANED??? PROVIDE INFO ON RECHECK INSPECTION DATE.
    Location: Dish machine area
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN HAIER CHEST FREEZER.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS/WORK ORDER:REPAIR OR REPLACE DAMAGED HOOD SYSTEM KITCHEN FILTERS WHERE NEEDED.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS/WORK ORDER:REPAIR OR REPLACE DAMAGED HOOD SYSTEM KITCHEN FILTERS WHERE NEEDED.
    Location: Kitchen
    Equipment: Cold top
  • 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: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Kitchen
    Equipment: True cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Chemical room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR MATS AND SHELVING.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT BACK STORAGE ROOM CEILING.
    Location: Back room
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: SOILED KITCHEN 2-BAY SINK.
    Location: Kitchen
    Equipment: 2-bay
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT.
    Location: Kitchen
  • 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: ICE SCOOP BURIED AND LAYING DOWN IN ICE BIN AT SODA MACHINE IN KITCHEN.
    Location: Kitchen
    Equipment: Ice bin
 08/30/2012Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: REMOVE EXCESS ELECTRICAL EXTENSION CORDS AT KITCHEN.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FLIES/GNATS HARBORING ON KITCHEN SOILED PIPING AND DRAINS.REMOVED SOILED TOWELS FROM KITCHEN DRAIN PIPINGS AND CLEAN/SANITIZE. CONSULT PROFESSIONAL PEST CONTROL PROVIDER AND PROVIDE INVOICE ON RECHECK INSPECTION DATE.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND DEFROST KITCHEN HAIER CHEST FREEZER ROUTINELY.-SOILED KITCHEN COLD-TOP COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN 3-DOOR TRUE COOLER SURFACES (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Chest freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND DEFROST KITCHEN HAIER CHEST FREEZER ROUTINELY.-SOILED KITCHEN COLD-TOP COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN 3-DOOR TRUE COOLER SURFACES (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND DEFROST KITCHEN HAIER CHEST FREEZER ROUTINELY.-SOILED KITCHEN COLD-TOP COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN 3-DOOR TRUE COOLER SURFACES (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True 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: Kitchen
    Equipment: Slicer
  • 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: Can opener
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CLEAN ALL HANDSINKS INCLUDING SOAP AND PAPER TOWEL DISPENSERS ROUTINELY.
    Location: Kitchen
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER NO LONGER EMPLOYEED AT ESTABLISHMENT. PROVIDE UPDATED FOOD HANDLER CERTIFICATION ON RECHECK INSPECTION DATE OR HAVE SOMEONE BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (EX. RECEIPT).
  • 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: ICE BUCKETS STORED IN KITCHEN FLOOR; KEEP STORED OFF FLOOR AT LEAST 6 INCHES.KEEP GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: ICE BUCKETS STORED IN KITCHEN FLOOR; KEEP STORED OFF FLOOR AT LEAST 6 INCHES.KEEP GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Back room
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: FRONT DOOR OPEN.
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BACK CHEMICAL STORAGE ROOM CEILING VENTS/TILES AND INTERIOR AND EXTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND FILTERS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BACK CHEMICAL STORAGE ROOM CEILING VENTS/TILES AND INTERIOR AND EXTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND FILTERS.
    Location: Back room
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BACK CHEMICAL STORAGE ROOM CEILING VENTS/TILES AND INTERIOR AND EXTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND FILTERS.
    Location: Chemical room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR DAMAGED WALK-IN-COOLER FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BAR FLOORS AND ALL SOILED DRAIN PIPING AND FLOOR DRAINS AT KITCHEN AND BAR (ESPECIALLY AT KITCHEN DISHMACHINE LOCATION).WHEN WAS THE LAST TIME THE GREASE TRAP WAS CLEANED??? PROVIDE INFO ON RECHECK INSPECTION DATE.CLEAN AND SANITIZE ALL KITCHEN WALLS ROUTINELY.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BAR FLOORS AND ALL SOILED DRAIN PIPING AND FLOOR DRAINS AT KITCHEN AND BAR (ESPECIALLY AT KITCHEN DISHMACHINE LOCATION).WHEN WAS THE LAST TIME THE GREASE TRAP WAS CLEANED??? PROVIDE INFO ON RECHECK INSPECTION DATE.CLEAN AND SANITIZE ALL KITCHEN WALLS ROUTINELY.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BAR FLOORS AND ALL SOILED DRAIN PIPING AND FLOOR DRAINS AT KITCHEN AND BAR (ESPECIALLY AT KITCHEN DISHMACHINE LOCATION).WHEN WAS THE LAST TIME THE GREASE TRAP WAS CLEANED??? PROVIDE INFO ON RECHECK INSPECTION DATE.CLEAN AND SANITIZE ALL KITCHEN WALLS ROUTINELY.
    Location: Dish machine area
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN HAIER CHEST FREEZER.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR OR REPLACE DAMAGED HOOD SYSTEM KITCHEN FILTERS WHERE NEEDED.REPLACE OR REPAIR KITCHEN COLD-TOP COOLER HANDLE.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR OR REPLACE DAMAGED HOOD SYSTEM KITCHEN FILTERS WHERE NEEDED.REPLACE OR REPAIR KITCHEN COLD-TOP COOLER HANDLE.
    Location: Kitchen
    Equipment: Cold top
  • 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: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN FANS; FANS MUST BE CLEAN BEFORE USE.-SOILED BAR MATS AND SHELVING.-SOILED KITCHEN SHELVING.-SOILED KITCHEN TRUE REFRIGERATION FANGUARDS.-CLEAN AND ORGANIZE BACK CHEMICAL STORAGE ROOM.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN FANS; FANS MUST BE CLEAN BEFORE USE.-SOILED BAR MATS AND SHELVING.-SOILED KITCHEN SHELVING.-SOILED KITCHEN TRUE REFRIGERATION FANGUARDS.-CLEAN AND ORGANIZE BACK CHEMICAL STORAGE ROOM.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN FANS; FANS MUST BE CLEAN BEFORE USE.-SOILED BAR MATS AND SHELVING.-SOILED KITCHEN SHELVING.-SOILED KITCHEN TRUE REFRIGERATION FANGUARDS.-CLEAN AND ORGANIZE BACK CHEMICAL STORAGE ROOM.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN FANS; FANS MUST BE CLEAN BEFORE USE.-SOILED BAR MATS AND SHELVING.-SOILED KITCHEN SHELVING.-SOILED KITCHEN TRUE REFRIGERATION FANGUARDS.-CLEAN AND ORGANIZE BACK CHEMICAL STORAGE ROOM.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Kitchen
    Equipment: True cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN FANS; FANS MUST BE CLEAN BEFORE USE.-SOILED BAR MATS AND SHELVING.-SOILED KITCHEN SHELVING.-SOILED KITCHEN TRUE REFRIGERATION FANGUARDS.-CLEAN AND ORGANIZE BACK CHEMICAL STORAGE ROOM.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Chemical room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN FANS; FANS MUST BE CLEAN BEFORE USE.-SOILED BAR MATS AND SHELVING.-SOILED KITCHEN SHELVING.-SOILED KITCHEN TRUE REFRIGERATION FANGUARDS.-CLEAN AND ORGANIZE BACK CHEMICAL STORAGE ROOM.-SOILED WALK-IN-COOLER BEVERAGE TUBING AND INSULATION WRAPPING.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT BACK STORAGE ROOM CEILING.
    Location: Back room
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: SOILED KITCHEN 2-BAY SINK.
    Location: Kitchen
    Equipment: 2-bay
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT.
    Location: Kitchen
  • 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: ICE SCOOP BURIED AND LAYING DOWN IN ICE BIN AT SODA MACHINE IN KITCHEN.
    Location: Kitchen
    Equipment: Ice bin
 08/15/2012Routine
  • Toxic material(s) separation (corrected on site)
    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: Chemical stored over towels
    Location: Kitchen
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Cooked meat with raw meat x 1
    Location: Kitchen
 01/31/2012Super Bowl Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: SAUERKRAUT AT 43 F.TOMATOES AT 45 F.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: SAUERKRAUT AT 43 F.TOMATOES AT 45 F.
    Location: Kitchen
    Equipment: Cold top
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: SEVERAL CHEMICAL SPRAY BOTTLES NOT LABELED.
    Location: Kitchen
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: SEVERAL CHEMICAL SPRAY BOTTLES NOT LABELED.
    Location: Back room
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: SEVERAL CHEMICAL SPRAY BOTTLES NOT LABELED.
    Location: Dining room
  • 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: CONTINUE TO WORK ON AND MONITOR:BEEF STEW STORED IN KITCHEN REFRIGERATION UNIT NOT DATED.OPEN POTENTIAL HAZARDOUS SALAD DRESSINGS NOT DATE-MARKED; DATE-MAKE POTENTIALLY HAZARDOUS DRESSINGS ONCE OPEN.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen (back)
    Equipment: True cooler
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Bar
    Equipment: Hand sink
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Location: Kitchen
    Equipment: Prep table
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Location: Prep area
  • 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 IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER IN KITCHEN TOO STRONG FOR QUAT; MAINTAIN AT 200 PPM--USE TEST STRIPS.IN-PLACE SANITIZER AT BAR TOO LOW FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE--USE TEST STRIPS.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER IN KITCHEN TOO STRONG FOR QUAT; MAINTAIN AT 200 PPM--USE TEST STRIPS.IN-PLACE SANITIZER AT BAR TOO LOW FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE--USE TEST STRIPS.
    Location: Bar
  • 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: KITCHEN ICE MACHINE ICE SCOOP MUST BE STORED ON CLEAN SANITARY SURFACE OR IN CLEAN SANITARY ICE SCOOP HOLDER.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT CEILING AT BACK ROOM WHERE MOP SINK IS LOCATED.
    Location: Back room
  • 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED KITCHEN CEILING VENTS/TILES AND FILTERS AT INTERIOR OF KITCHEN HOOD SYSTEM.
    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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED KITCHEN CEILING VENTS/TILES AND FILTERS AT INTERIOR OF KITCHEN HOOD SYSTEM.
    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: CONTINUE TO WORK ON AND MONITOR:BIMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALLS; ESPECIALLY AT DISHMACHINE WALLS LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT WALK-IN-BEER COOLER AND AT BAR FLOORS.
    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: CONTINUE TO WORK ON AND MONITOR:BIMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALLS; ESPECIALLY AT DISHMACHINE WALLS LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT WALK-IN-BEER COOLER AND AT BAR FLOORS.
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR:BIMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALLS; ESPECIALLY AT DISHMACHINE WALLS LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT WALK-IN-BEER COOLER AND AT BAR FLOORS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR:BIMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALLS; ESPECIALLY AT DISHMACHINE WALLS LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT WALK-IN-BEER COOLER AND AT BAR FLOORS.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR KITCHEN COLD-TOP REFRIGERATION UNIT BROKEN HANDLE ON LID.PROVIDE NEW FILTERS WHERE MISSING AT EXPOSED OPENING AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
    Equipment: Cold top
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR KITCHEN COLD-TOP REFRIGERATION UNIT BROKEN HANDLE ON LID.PROVIDE NEW FILTERS WHERE MISSING AT EXPOSED OPENING AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR KITCHEN COLD-TOP REFRIGERATION UNIT BROKEN HANDLE ON LID.PROVIDE NEW FILTERS WHERE MISSING AT EXPOSED OPENING AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR (SLIDING DOORS) REACH IN COOLER INTERIOR/EXTERIOR SURFACES--ENSURE ALL BROKEN GLASS IS OUT OF UNITS.
    Location: Bar
    Equipment: Reach 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF KITCHEN ICE MACHINE.
    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.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF KITCHEN ICE MACHINE.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE CRACKED LIGHT GUARD SHIELDS AT KITCHEN CEILING WHERE NEEDED.
    Location: Kitchen
  • Linens food contact (corrected)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE OFF FOOD OUT OF COLD-TOP REFRIGERATION UNIT IN KITCHEN.
    Location: Kitchen
    Equipment: Cold top
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
 01/25/2012Recheck
  • 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: SAUERKRAUT AT 43 F.TOMATOES AT 45 F.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: SAUERKRAUT AT 43 F.TOMATOES AT 45 F.
    Location: Kitchen
    Equipment: Cold top
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: SEVERAL CHEMICAL SPRAY BOTTLES NOT LABELED.
    Location: Kitchen
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: SEVERAL CHEMICAL SPRAY BOTTLES NOT LABELED.
    Location: Back room
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: SEVERAL CHEMICAL SPRAY BOTTLES NOT LABELED.
    Location: Dining room
  • 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: BEEF STEW STORED IN KITCHEN REFRIGERATION UNIT NOT DATED.OPEN POTENTIAL HAZARDOUS SALAD DRESSINGS NOT DATE-MARKED; DATE-MAKE POTENTIALLY HAZARDOUS DRESSINGS ONCE OPEN.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen (back)
    Equipment: True cooler
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Bar
    Equipment: Hand sink
  • Food contacting soiled utensils/equipment
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Location: Kitchen
    Equipment: Prep table
  • Food contacting soiled utensils/equipment
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contacting soiled utensils/equipment
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Location: Prep area
  • 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 IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER IN KITCHEN TOO STRONG FOR QUAT; MAINTAIN AT 200 PPM--USE TEST STRIPS.IN-PLACE SANITIZER AT BAR TOO LOW FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE--USE TEST STRIPS.
    Location: Kitchen
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER IN KITCHEN TOO STRONG FOR QUAT; MAINTAIN AT 200 PPM--USE TEST STRIPS.IN-PLACE SANITIZER AT BAR TOO LOW FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE--USE TEST STRIPS.
    Location: Bar
  • 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: KITCHEN ICE MACHINE ICE SCOOP MUST BE STORED ON CLEAN SANITARY SURFACE OR IN CLEAN SANITARY ICE SCOOP HOLDER.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT CEILING AT BACK ROOM WHERE MOP SINK IS LOCATED.
    Location: Back room
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED KITCHEN CEILING VENTS/TILES AND FILTERS AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED KITCHEN CEILING VENTS/TILES AND FILTERS AT INTERIOR OF KITCHEN HOOD SYSTEM.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALLS; ESPECIALLY AT DISHMACHINE WALLS LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT WALK-IN-BEER COOLER AND AT BAR FLOORS.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALLS; ESPECIALLY AT DISHMACHINE WALLS LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT WALK-IN-BEER COOLER AND AT BAR FLOORS.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALLS; ESPECIALLY AT DISHMACHINE WALLS LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT WALK-IN-BEER COOLER AND AT BAR FLOORS.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALLS; ESPECIALLY AT DISHMACHINE WALLS LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT WALK-IN-BEER COOLER AND AT BAR FLOORS.
    Location: Bar
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR KITCHEN COLD-TOP REFRIGERATION UNIT BROKEN HANDLE ON LID.PROVIDE NEW FILTERS WHERE MISSING AT EXPOSED OPENING AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR KITCHEN COLD-TOP REFRIGERATION UNIT BROKEN HANDLE ON LID.PROVIDE NEW FILTERS WHERE MISSING AT EXPOSED OPENING AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR KITCHEN COLD-TOP REFRIGERATION UNIT BROKEN HANDLE ON LID.PROVIDE NEW FILTERS WHERE MISSING AT EXPOSED OPENING AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR (SLIDING DOORS) REACH IN COOLER INTERIOR/EXTERIOR SURFACES.
    Location: Bar
    Equipment: Reach 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: IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF KITCHEN ICE MACHINE.
    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.
    Comments: IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF KITCHEN ICE MACHINE.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE CRACKED LIGHT GUARD SHIELDS AT KITCHEN CEILING WHERE NEEDED.
    Location: Kitchen
  • Linens food contact (corrected on site)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE OFF FOOD OUT OF COLD-TOP REFRIGERATION UNIT IN KITCHEN.
    Location: Kitchen
    Equipment: Cold top
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
 01/18/2012Routine

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