- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL ON SURFACE OF CAN OPENER BLADE AND CAKED ON VEGETABLE DICER BLADE.CLEAN AND SANITIZE SURFACES IN BETWEEN USE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL ON SURFACE OF CAN OPENER BLADE AND CAKED ON VEGETABLE DICER BLADE.CLEAN AND SANITIZE SURFACES IN BETWEEN USE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: LINE COOK PREPARING FOOD NOT WEARING A HAIR RESTRAINT.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PRE-SET TABLE WARE ON TABLES OUTSIDE MUST BE PREWRAPPED TO PREVENT CONTAMINATION.
- 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: THERMOMETER MISSING INSIDE MINI FRIDGE LOCATED IN THE BAR.
Location: Bar
Equipment: Mini-fridge
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRY STORAGE SHELF SOILED WITH RUST IN KITCHEN AREA.RESURFACE OR REPLACE SHELF.
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 SCOOPS STORED ON ICE BIN LID LOCATED IN THE BAR.STORE SCOOPS ON A SANITARY SURFACE IN BETWEEN USE.
Location: Bar
|
06/10/2014 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: RESURFACE THE RUSTED SHELVES IN THE 2 REACH IN COOLERS.
Location: Kitchen
Equipment: Reach in cooler
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL THE WHITE FREEZER ON HEAVY DUTY WHEELS OR ROLLERS.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE DOOR FRAMES AND DOOR SEALS WALK IN COOLER AND WALK IN FREEZER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE DOOR FRAMES AND DOOR SEALS WALK IN COOLER AND WALK IN FREEZER.
Location: Walk-in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FINISH THE LINE ON THE SUBMERGED INLET. ENSURE THAT IT HAS A VACUUM BREAKER.
Location: Dish machine area
|
05/05/2014 | Pre-Licensing |
| No violation noted during this evaluation. | 11/20/2013 | Routine |
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: PROVIDE A HANDWASHING STATION BEHIND THE BAR.
Location: Bar
- 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 CREAM SCOOP WITH COLE SLAW ON IT STORED IN STANDING WATER IN SANITIZER BUCKET. COLE SLAW AND POTATO SALAD WILL NO LONGER BE ALLOWED TO BE SCOOPED INTO INDIVIDUAL CONTAINERS. IF DESIRED, PURCHASED PREPACKAGED SIDE ITEMS.
Location: Kitchen
- Non sewage liquid drainage (corrected)
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
Comments: PROPERLY DISPOSE OF ICE DRAINAGE FROM DRINK COOLERS.
|
08/01/2013 | Pre-Licensing Recheck |
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: PROVIDE A HANDWASHING STATION BEHIND THE BAR.
Location: Bar
- 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 CREAM SCOOP WITH COLE SLAW ON IT STORED IN STANDING WATER IN SANITIZER BUCKET. COLE SLAW AND POTATO SALAD WILL NO LONGER BE ALLOWED TO BE SCOOPED INTO INDIVIDUAL CONTAINERS. IF DESIRED, PURCHASED PREPACKAGED SIDE ITEMS.
Location: Kitchen
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
Comments: PROPERLY DISPOSE OF ICE DRAINAGE FROM DRINK COOLERS.
|
07/24/2013 | Pre-Licensing |
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
- Plan approval
Establishment did not submit plans and specifications prior to construction or remodel.
Correction: Submit plans and specifications as required.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: ENTIRE INTERIOR OF THE FACILITY DAMAGED BY WATER AND SOOT DUE TO A FIRE THAT OCCURRED ON THE PATIO.ENTIRE FACILITY WILL BE RECONSTRUCTED AND IS CURRENTLY IN THE PROCESS OF DRYING OUT.
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.
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE BOTTLED BEVERAGES STORED ON SHELF WITH FOOD USED IN OPERATIONS.STORE EMPLOYEE BEVERAGES SEPARATE, ON LOWEST SHELF INSIDE COOLER, AWAY FROM USED IN OPERATIONS.
Location: Kitchen
|
07/17/2013 | Recheck |
- 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: CONTAINER OF RAW BEEF PATTIES WERE STORED ABOVE READY TO EAT INSIDE LINE COOLER.STORE RAW PRODUCT BELOW READY TO EAT TO PREVENT CROSS CONTAMINATION.
Location: Cook line
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: BOTTLE OF NYQUIL MEDICINE STORED ON SHELF ABOVE COOK LINE.STORE MEDICINES IN APPROPRIATE AREA AWAY FROM FOOD PREP AREAS.
Location: Cook line
- 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: THERMOMETERS NOT AVAILABLE INSIDE TWO MINI REFRIGERATORS.PROVIDE THERMOMETERS INSIDE BOTH REFRIGERATORS.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1, CAN OPENER HANDLE AND MOUNT SOILED WITH BUILD UP.2. PERIMETER OF DOOR AND SEALS SOILED WITH MOLD AND FOOD RESIDUE3. INTERIOR REACH IN DESSERT COOLER SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Can opener
|
04/10/2013 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: HANDS NOT WASHED BEFORE LEAVING MENS RESTROOM. ENSURE HANDS ARE WASHED THOROUGHLY BEFORE LEAVING RESTROOM.
|
10/05/2012 | Non-Illness Complaint |
- 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: GNATS FLYING IN THE BAR AREA. ELIMINATE BREEDING GROUNDS. SEAL TRASH, ELIMINATE LEAKS, WATER POOLS, TREAT DRAINS, KEEP AREA CLEAN AND SANITIZED INCLUDING FLOORS. HANG UP WET MOPS.
Location: Bar
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: CHEF HANDLING FOOD WITH BARE HANDS. USE GLOVES OR UTENSILS TO AVOID BARE HAND CONTACT WITH READY TO EAT FOODS.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: HANDS NOT WASHED BEFORE GLOVE USE. ENSURE HANDS ARE WASHED BEFORE PUTTING ON A FRESH PAIR OF GLOVES AND IN BETWEEN CHANGES.
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISHMACHINE REACHING A MAXIMUM FINAL RINSE TEMPERATURE OF 120 DEGREES F (WASH 150 F). REPAIR MACHINE TO HAVE A FINAL RINSE TEMPERATURE OF 180 DEGREES F. SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK UNTIL REPAIR HAS BEEN MADE TO MACHINE.
Location: Dish machine area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF, STEAK, AND CHICKEN STORED ABOVE READY TO EAT FOOD INSIDE REACH IN COOLER ON COOK LINE AND WALK IN. STORE RAW ANIMAL PRODUCTS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.RECHECK: TRAY OF BEEF STORED ABOVE READY TO EAT FOODS. OTHER RAW ANIMAL PRODUCT STORED NEXT TO READY TO EAT FOOD (SOUR CREAM, ETC). STORE ALL RAW FOODS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION. REPEAT VIOLATION.
Location: Cook line
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF, STEAK, AND CHICKEN STORED ABOVE READY TO EAT FOOD INSIDE REACH IN COOLER ON COOK LINE AND WALK IN. STORE RAW ANIMAL PRODUCTS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.RECHECK: TRAY OF BEEF STORED ABOVE READY TO EAT FOODS. OTHER RAW ANIMAL PRODUCT STORED NEXT TO READY TO EAT FOOD (SOUR CREAM, ETC). STORE ALL RAW FOODS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION. REPEAT VIOLATION.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MOLD GROWTH ON COOLER DOOR GASKETS ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY. 2. INTERIOR ICE MACHINE SOILED WITH RUST. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.3. INTEIOR LINING OF THE SILVER REACH IN REFRIGERATOR MISSING. LINING INSIDE DOUGH FREEZER PARTIALLY MISSING. PROVIDE A SURFACE THAT IS SMOOTH AND EASILY CLEANABLE.RECHECK: #1 NOT COMPLETED. ALSO, LINING INSIDE DOUGH FREEZER PARTIALLY MISSING.RECHECK: #2 LINING INSIDE DOUGH FREEZER PARTIALLY MISSING. PROVIDE REPAIR BY NEXT FOLLOW UP DATE.
Location: Kitchen
- 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: CUTTING BOARD AND KNIFE STORED INSIDE HAND SINK LOCATED IN THE BAR. KEEP HAND SINK CLEAR AT ALL TIMES. DO NOT USE FOR STORAGE PURPOSES.
Location: Bar
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR FAUCET LEAK LOCATED AT THE BAR HAND SINK.RECHECK: NOT COMPLETED.RECHECK #2: NOT COMPLETED.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES PREPARING FOOD WITHOUT WEARING HAIR RESTAINTS.
- 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: FLOOR SOILED IN THE BAR AND ADJACENT GRILL AREA. CLEAN THOROUGHLY.
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.
Comments: PROVIDE A THERMOMETER INSIDE MINI FRIDGE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KEG COOLER HEAVILY SOILED ON THE BOTTOM INTERIOR. CLEAN AND SANITIZE THOROUGHLY.2. GLASS CHILLER SOILED LOCATED IN THE BAR. CLEAN AND SANITIZE 3. DOOR TRACKS SOILED LOCATED ON BEVERAGE COOLER IN THE BAR.RECHECK: ITEMS #2 AND #3 NOT COMPLETED.
Location: Bar
|
10/03/2012 | Recheck |
- 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: GNATS FLYING IN THE BAR AREA. ELIMINATE BREEDING GROUNDS. SEAL TRASH, ELIMINATE LEAKS, WATER POOLS, TREAT DRAINS, KEEP AREA CLEAN AND SANITIZED INCLUDING FLOORS. HANG UP WET MOPS.
Location: Bar
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: CHEF HANDLING FOOD WITH BARE HANDS. USE GLOVES OR UTENSILS TO AVOID BARE HAND CONTACT WITH READY TO EAT FOODS.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: HANDS NOT WASHED BEFORE GLOVE USE. ENSURE HANDS ARE WASHED BEFORE PUTTING ON A FRESH PAIR OF GLOVES AND IN BETWEEN CHANGES.
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISHMACHINE REACHING A MAXIMUM FINAL RINSE TEMPERATURE OF 120 DEGREES F (WASH 150 F). REPAIR MACHINE TO HAVE A FINAL RINSE TEMPERATURE OF 180 DEGREES F. SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK UNTIL REPAIR HAS BEEN MADE TO MACHINE.
Location: Dish machine area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF, STEAK, AND CHICKEN STORED ABOVE READY TO EAT FOOD INSIDE REACH IN COOLER ON COOK LINE AND WALK IN. STORE RAW ANIMAL PRODUCTS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.RECHECK: TRAY OF BEEF STORED ABOVE READY TO EAT FOODS. OTHER RAW ANIMAL PRODUCT STORED NEXT TO READY TO EAT FOOD (SOUR CREAM, ETC). STORE ALL RAW FOODS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION. REPEAT VIOLATION.
Location: Cook line
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF, STEAK, AND CHICKEN STORED ABOVE READY TO EAT FOOD INSIDE REACH IN COOLER ON COOK LINE AND WALK IN. STORE RAW ANIMAL PRODUCTS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.RECHECK: TRAY OF BEEF STORED ABOVE READY TO EAT FOODS. OTHER RAW ANIMAL PRODUCT STORED NEXT TO READY TO EAT FOOD (SOUR CREAM, ETC). STORE ALL RAW FOODS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION. REPEAT VIOLATION.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MOLD GROWTH ON COOLER DOOR GASKETS ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY. 2. INTERIOR ICE MACHINE SOILED WITH RUST. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.3. INTEIOR LINING OF THE SILVER REACH IN REFRIGERATOR MISSING. LINING INSIDE DOUGH FREEZER PARTIALLY MISSING. PROVIDE A SURFACE THAT IS SMOOTH AND EASILY CLEANABLE.RECHECK: #1 NOT COMPLETED. ALSO, LINING INSIDE DOUGH FREEZER PARTIALLY MISSING.RECHECK: #2 LINING INSIDE DOUGH FREEZER PARTIALLY MISSING. PROVIDE REPAIR BY NEXT FOLLOW UP DATE.
Location: Kitchen
- 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: CUTTING BOARD AND KNIFE STORED INSIDE HAND SINK LOCATED IN THE BAR. KEEP HAND SINK CLEAR AT ALL TIMES. DO NOT USE FOR STORAGE PURPOSES.
Location: Bar
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR FAUCET LEAK LOCATED AT THE BAR HAND SINK.RECHECK: NOT COMPLETED.RECHECK #2: NOT COMPLETED.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES PREPARING FOOD WITHOUT WEARING HAIR RESTAINTS.
- 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: FLOOR SOILED IN THE BAR AND ADJACENT GRILL AREA. CLEAN THOROUGHLY.
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.
Comments: PROVIDE A THERMOMETER INSIDE MINI FRIDGE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KEG COOLER HEAVILY SOILED ON THE BOTTOM INTERIOR. CLEAN AND SANITIZE THOROUGHLY.2. GLASS CHILLER SOILED LOCATED IN THE BAR. CLEAN AND SANITIZE 3. DOOR TRACKS SOILED LOCATED ON BEVERAGE COOLER IN THE BAR.RECHECK: ITEMS #2 AND #3 NOT COMPLETED.
Location: Bar
|
09/27/2012 | Recheck |
- 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: GNATS FLYING IN THE BAR AREA. ELIMINATE BREEDING GROUNDS. SEAL TRASH, ELIMINATE LEAKS, WATER POOLS, TREAT DRAINS, KEEP AREA CLEAN AND SANITIZED INCLUDING FLOORS. HANG UP WET MOPS.
Location: Bar
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: CHEF HANDLING FOOD WITH BARE HANDS. USE GLOVES OR UTENSILS TO AVOID BARE HAND CONTACT WITH READY TO EAT FOODS.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: HANDS NOT WASHED BEFORE GLOVE USE. ENSURE HANDS ARE WASHED BEFORE PUTTING ON A FRESH PAIR OF GLOVES AND IN BETWEEN CHANGES.
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISHMACHINE REACHING A MAXIMUM FINAL RINSE TEMPERATURE OF 120 DEGREES F (WASH 150 F). REPAIR MACHINE TO HAVE A FINAL RINSE TEMPERATURE OF 180 DEGREES F. SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK UNTIL REPAIR HAS BEEN MADE TO MACHINE.
Location: Dish machine area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF, STEAK, AND CHICKEN STORED ABOVE READY TO EAT FOOD INSIDE REACH IN COOLER ON COOK LINE AND WALK IN. STORE RAW ANIMAL PRODUCTS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.RECHECK: TRAY OF BEEF STORED ABOVE READY TO EAT FOODS. OTHER RAW ANIMAL PRODUCT STORED NEXT TO READY TO EAT FOOD (SOUR CREAM, ETC). STORE ALL RAW FOODS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION. REPEAT VIOLATION.
Location: Cook line
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF, STEAK, AND CHICKEN STORED ABOVE READY TO EAT FOOD INSIDE REACH IN COOLER ON COOK LINE AND WALK IN. STORE RAW ANIMAL PRODUCTS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.RECHECK: TRAY OF BEEF STORED ABOVE READY TO EAT FOODS. OTHER RAW ANIMAL PRODUCT STORED NEXT TO READY TO EAT FOOD (SOUR CREAM, ETC). STORE ALL RAW FOODS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION. REPEAT VIOLATION.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MOLD GROWTH ON COOLER DOOR GASKETS ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY. 2. INTERIOR ICE MACHINE SOILED WITH RUST. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.3. INTEIOR LINING OF THE SILVER REACH IN REFRIGERATOR MISSING. LINING INSIDE DOUGH FREEZER PARTIALLY MISSING. PROVIDE A SURFACE THAT IS SMOOTH AND EASILY CLEANABLE.RECHECK: #2 NOT COMPLETED. ALSO, LINING INSIDE DOUGH FREEZER PARTIALLY MISSING.
Location: Kitchen
- 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: CUTTING BOARD AND KNIFE STORED INSIDE HAND SINK LOCATED IN THE BAR. KEEP HAND SINK CLEAR AT ALL TIMES. DO NOT USE FOR STORAGE PURPOSES.
Location: Bar
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR FAUCET LEAK LOCATED AT THE BAR HAND SINK.RECHECK: NOT COMPLETED.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES PREPARING FOOD WITHOUT WEARING HAIR RESTAINTS.
- 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: FLOOR SOILED IN THE BAR AND ADJACENT GRILL AREA. CLEAN THOROUGHLY.
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.
Comments: PROVIDE A THERMOMETER INSIDE MINI FRIDGE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KEG COOLER HEAVILY SOILED ON THE BOTTOM INTERIOR. CLEAN AND SANITIZE THOROUGHLY.2. GLASS CHILLER SOILED LOCATED IN THE BAR. CLEAN AND SANITIZE 3. DOOR TRACKS SOILED LOCATED ON BEVERAGE COOLER IN THE BAR.RECHECK: ITEMS #2 AND #3 NOT COMPLETED.
Location: Bar
|
09/21/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS FLYING IN THE BAR AREA. ELIMINATE BREEDING GROUNDS. SEAL TRASH, ELIMINATE LEAKS, WATER POOLS, TREAT DRAINS, KEEP AREA CLEAN AND SANITIZED INCLUDING FLOORS. HANG UP WET MOPS.
Location: Bar
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: CHEF HANDLING FOOD WITH BARE HANDS. USE GLOVES OR UTENSILS TO AVOID BARE HAND CONTACT WITH READY TO EAT FOODS.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: HANDS NOT WASHED BEFORE GLOVE USE. ENSURE HANDS ARE WASHED BEFORE PUTTING ON A FRESH PAIR OF GLOVES AND IN BETWEEN CHANGES.
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISHMACHINE REACHING A MAXIMUM FINAL RINSE TEMPERATURE OF 120 DEGREES F (WASH 150 F). REPAIR MACHINE TO HAVE A FINAL RINSE TEMPERATURE OF 180 DEGREES F. SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK UNTIL REPAIR HAS BEEN MADE TO MACHINE.
Location: Dish machine area
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF, STEAK, AND CHICKEN STORED ABOVE READY TO EAT FOOD INSIDE REACH IN COOLER ON COOK LINE AND WALK IN. STORE RAW ANIMAL PRODUCTS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF, STEAK, AND CHICKEN STORED ABOVE READY TO EAT FOOD INSIDE REACH IN COOLER ON COOK LINE AND WALK IN. STORE RAW ANIMAL PRODUCTS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MOLD GROWTH ON COOLER DOOR GASKETS ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY. 2. INTERIOR ICE MACHINE SOILED WITH RUST. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.3. INTEIOR LINING OF THE SILVER REACH IN REFRIGERATOR MISSING. LINGING INSIDE DOUGH FREEZER PARTIALLY MISSING. PROVIDE A SURFACE THAT IS SMOOTH AND EASILY CLEANABLE.4. ICE CREAM FREEZER SOILED ON THE INTERIOR. CLEAN AND SANITIZE.
Location: Kitchen
- 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: CUTTING BOARD AND KNIFE STORED INSIDE HAND SINK LOCATED IN THE BAR. KEEP HAND SINK CLEAR AT ALL TIMES. DO NOT USE FOR STORAGE PURPOSES.
Location: Bar
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR FAUCET LEAK LOCATED AT THE BAR HAND SINK.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR SOILED IN THE BAR AND ADJACENT GRILL AREA. CLEAN THOROUGHLY.
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.
Comments: PROVIDE A THERMOMETER INSIDE MINI FRIDGE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KEG COOLER HEAVILY SOILED ON THE BOTTOM INTERIOR. CLEAN AND SANITIZE THOROUGHLY.2. GLASS CHILLER SOILED LOCATED IN THE BAR. CLEAN AND SANITIZE 3. DOOR TRACKS SOILED LOCATED ON BEVERAGE COOLER IN THE BAR.
Location: Bar
|
09/14/2012 | Routine |
- 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: SLICED CHEESE STORED IN FRONT OF CONTAINER OF RAW FISH IN COOLER DRAWER ON COOK LINE. STORE CHEESE ON OPPOSITE SIDE OF COOLER DRAWER TO PROTECT FROM CROSS CONTAMINATION.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF CONTAINING RAW MEAT LOCATED IN DOWN STAIRS WALK IN COOLER SOILED WITH MOLD AND DRIED FOOD RESIDUE. CLEAN THOROUGHLY.
Location: Walk-in cooler
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER ON FILE EXPIRED. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER,RECHECK: CHEF SCHEDULED TO TAKE EXAM MARCH 23, 2012
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: PROVIDE CEILING TILE MISSING ABOVE SMALL WALK IN COOLER (RIGHT SIDE) LOCATED IN KITCHEN AREA.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: BASE PLATE OF THE WALK IN COOLER DOOR DAMAGED AND DETERIORATED LOCATED IN THE DOWN STAIRS DRY STORAGE AREA. PROVIDE REPAIR.
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: WALK IN COOLERS AND FREEZER EXTERIOR SOILED WITH MOLD GROWTH AND RUST BUILD UP. CLEAN THOROUGHLY TO REMOVE ALL MOLD GROWTH AND RUST BUILD UP.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: FOUR LIGHT FIXTURES MISSING GUARDS OVER EXPOSED BULBS. SHIELD ALL EXPOSED BULBS IN KITCHEN AREA.
Location: Kitchen
|
04/27/2012 | Recheck |
- 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: SLICED CHEESE STORED IN FRONT OF CONTAINER OF RAW FISH IN COOLER DRAWER ON COOK LINE. STORE CHEESE ON OPPOSITE SIDE OF COOLER DRAWER TO PROTECT FROM CROSS CONTAMINATION.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF CONTAINING RAW MEAT LOCATED IN DOWN STAIRS WALK IN COOLER SOILED WITH MOLD AND DRIED FOOD RESIDUE. CLEAN THOROUGHLY.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER ON FILE EXPIRED. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER,RECHECK: CHEF SCHEDULED TO TAKE EXAM MARCH 23, 2012
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: PROVIDE CEILING TILE MISSING ABOVE SMALL WALK IN COOLER (RIGHT SIDE) LOCATED IN KITCHEN AREA.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: BASE PLATE OF THE WALK IN COOLER DOOR DAMAGED AND DETERIORATED LOCATED IN THE DOWN STAIRS DRY STORAGE AREA. PROVIDE REPAIR.
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: WALK IN COOLERS AND FREEZER EXTERIOR SOILED WITH MOLD GROWTH AND RUST BUILD UP. CLEAN THOROUGHLY TO REMOVE ALL MOLD GROWTH AND RUST BUILD UP.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: FOUR LIGHT FIXTURES MISSING GUARDS OVER EXPOSED BULBS. SHIELD ALL EXPOSED BULBS IN KITCHEN AREA.
Location: Kitchen
|
03/09/2012 | Recheck |
- 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: SLICED CHEESE STORED IN FRONT OF CONTAINER OF RAW FISH IN COOLER DRAWER ON COOK LINE. STORE CHEESE ON OPPOSITE SIDE OF COOLER DRAWER TO PROTECT FROM CROSS CONTAMINATION.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF CONTAINING RAW MEAT LOCATED IN DOWN STAIRS WALK IN COOLER SOILED WITH MOLD AND DRIED FOOD RESIDUE. CLEAN THOROUGHLY.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER ON FILE EXPIRED. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER,RECHECK: CHEF SCHEDULED TO TAKE EXAM MARCH 23, 2012
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: PROVIDE CEILING TILE MISSING ABOVE SMALL WALK IN COOLER (RIGHT SIDE) LOCATED IN KITCHEN AREA.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: BASE PLATE OF THE WALK IN COOLER DOOR DAMAGED AND DETERIORATED LOCATED IN THE DOWN STAIRS DRY STORAGE AREA. PROVIDE REPAIR.
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: WALK IN COOLERS AND FREEZER EXTERIOR SOILED WITH MOLD GROWTH AND RUST BUILD UP. CLEAN THOROUGHLY TO REMOVE ALL MOLD GROWTH AND RUST BUILD UP.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: FOUR LIGHT FIXTURES MISSING GUARDS OVER EXPOSED BULBS. SHIELD ALL EXPOSED BULBS IN KITCHEN AREA.
Location: Kitchen
|
02/29/2012 | Recheck |
- 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: SLICED CHEESE STORED IN FRONT OF CONTAINER OF RAW FISH IN COOLER DRAWER ON COOK LINE. STORE CHEESE ON OPPOSITE SIDE OF COOLER DRAWER TO PROTECT FROM CROSS CONTAMINATION.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF CONTAINING RAW MEAT LOCATED IN DOWN STAIRS WALK IN COOLER SOILED WITH MOLD AND DRIED FOOD RESIDUE. CLEAN THOROUGHLY.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER ON FILE EXPIRED. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER,
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: PROVIDE CEILING TILE MISSING ABOVE SMALL WALK IN COOLER (RIGHT SIDE) LOCATED IN KITCHEN AREA.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: BASE PLATE OF THE WALK IN COOLER DOOR DAMAGED AND DETERIORATED LOCATED IN THE DOWN STAIRS DRY STORAGE AREA. PROVIDE REPAIR.
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: WALK IN COOLERS AND FREEZER EXTERIOR SOILED WITH MOLD GROWTH AND RUST BUILD UP. CLEAN THOROUGHLY TO REMOVE ALL MOLD GROWTH AND RUST BUILD UP.
Location: Walk-in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: FOUR LIGHT FIXTURES MISSING GUARDS OVER EXPOSED BULBS. SHIELD ALL EXPOSED BULBS IN KITCHEN AREA.
Location: Kitchen
|
02/15/2012 | Routine |
Restaurant representatives - add corrected or new information about OLD OAKLAND GOLF CLUB, 11611 E 75TH ST, Lawrence, IN »