- Toxic labeling (corrected on site)
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: The bottle of windex in the bar had no label identifying the contents inside.CORRECTED ON SITE.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The vegetable slicer and potato slicer were soiled. 2. The can opener was soiled. Clean and saniztize food contact equipment thoroughly to ensure cleanliness.10/23 RECHECK:SOME PROGRESS MADE ON THE POTATO SLICER, STILL NEEDS TO BE CLEANED AND SCRUBBED MORE THOROUGLY.
Location: Kitchen (back)
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The vegetable slicer and potato slicer were soiled. 2. The can opener was soiled. Clean and saniztize food contact equipment thoroughly to ensure cleanliness.10/23 RECHECK:SOME PROGRESS MADE ON THE POTATO SLICER, STILL NEEDS TO BE CLEANED AND SCRUBBED MORE THOROUGLY.
Location: Kitchen (back)
Equipment: Slicer
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 10/23 RECHECK:THERE ARE TILES MISSING IN THE BACK BAR AREA UNDER THE BOXES OF SODA SYRUP. REPAIR FLOOR SO THAT IT IS SMOOTH, AND EASILY CLEANABLE.
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: The floors in the back bar area, near the ice machine and dishmachine, was soiled with debris. Clean floors and area thoroughly to ensure cleanliness.10/23 RECHECK:SOME PROGRESS MADE, FLOOR STILL NEEDS MORE CLEANING OF ENTIRE AREA.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. The reach in cooler in the back kitchen area has ice build up and pooling of water from ice melting. Repair. Do not store food and food related items in cooler until repaired.10/23 RECHECK:THE REACH IN COOLER (3 DOOR) WAS REPAIRED TEMPORARILY, ALLOWING FOOD STORAGE. MANAGEMENT IS WAITING ON A QUOTE FROM REPAIR SERVICE TO COMPLETELY FIX THE COILS INSIDE OF COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Dessert cups were stored in the walk in cooler uncovered. CORRECTED ON SITE.
Location: Walk-in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no paper towels provided at the hansink at the server's station. CORRECTED ON SITE.
Location: Service counter
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The handsink at the bar is draining slowly. Repair and/or clear out drain so handsink can drain properly.
Location: Bar
Equipment: Hand sink
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10/23/2014 | Recheck |
- Toxic labeling (corrected on site)
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: The bottle of windex in the bar had no label identifying the contents inside.CORRECTED ON SITE.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The vegetable slicer and potato slicer were soiled. 2. The can opener was soiled. Clean and saniztize food contact equipment thoroughly to ensure cleanliness.
Location: Kitchen (back)
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The vegetable slicer and potato slicer were soiled. 2. The can opener was soiled. Clean and saniztize food contact equipment thoroughly to ensure cleanliness.
Location: Kitchen (back)
Equipment: Slicer
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floors in the back bar area, near the ice machine and dishmachine, was soiled with debris. Clean floors and area thoroughly to ensure cleanliness.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. The reach in cooler in the back kitchen area has ice build up and pooling of water from ice melting. Repair. Do not store food and food related items in cooler until repaired.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Dessert cups were stored in the walk in cooler uncovered. CORRECTED ON SITE.
Location: Walk-in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no paper towels provided at the hansink at the server's station. CORRECTED ON SITE.
Location: Service counter
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The handsink at the bar is draining slowly. Repair and/or clear out drain so handsink can drain properly.
Location: Bar
Equipment: Hand sink
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10/16/2014 | Routine |
- 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: There is no electrical outlet plate in the bar near the handsink. Provide a outlet plate to prevent any electrical danger and electrical issues.
- 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: Evidence of dumping drinks in the handsink in the side counter station (near the bar).
Location: Service counter
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The dishmachine is data plate/and or pipe is dripping and leaking onto the floor. Repair issue so that there is no leakage.
Location: Bar
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Cold top (without food) is soiled inside. Clean and santize inside cold top after removing food containers.
Location: Prep area
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: A soda gun holster is soiled with mold inside. Clean and sanitize soda gun frequently and holster to ensure cleanliness and prevent mold.
Location: Bar
Equipment: Soda gun & holster
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05/28/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The soda gun nozzles in the service station near the bar and in the bar. Clean and sanitizer soda gun nozzles regularly and throughly to ensure cleanliness and prevent build up.
Location: Service counter
Equipment: Soda gun & holster
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The soda gun nozzles in the service station near the bar and in the bar. Clean and sanitizer soda gun nozzles regularly and throughly to ensure cleanliness and prevent build up.
Location: Bar
Equipment: Soda gun & holster
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Eating utensils are presented inapproriately with the handles down. Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.2/6 RECHECK:ALWAYS STORE EATING UTENSILS WITH THE HANDLE UP, EVEN WHEN POLISHING.
- Removable hood filters (corrected)
Ventilation hood filters not easily removable.
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: The removable hood filters over the ovens in the cook line area are soiled with build up. Clean regularly and thoroughly to prevent build up.
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: The mop was stored on the floor near the mop sink. Store mop hangling off the floor to dry.
Location: Kitchen
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Cases/boxes of liquor is stored in the back room of the kitchen. Store all food related items 6 inches off the floor.
Location: Back room
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: The low temperature chemical dishmachine in the bar was at 115 degree F. Contact Ecolab for maintanence repair to resolve temperature issue. Wash temperature must be at 120 degrees F or above.2/7 RECHECK:THE DISHMACHINE TEMP. IS NOW AT 124 DEGREES F. (RUN CYCLE, REFILL DISHMACHINE, WAIT FOR 5 MINUTES, RUN CYCLE)
Location: Bar
Equipment: Dishmachine
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: A box of corn starch was stored open on the dry storage shelf. The manager corrected the issue on site and covered/closed the box.
Location: Dry storage
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: There is no soap in the bar handsink. Provide soap at all handsinks at all times.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no paper towels provided at the handsink in the side service station. The manager corrected the issue on site and provided dry paper towels
Location: Service counter
Equipment: Hand sink
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02/07/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The soda gun nozzles in the service station near the bar and in the bar. Clean and sanitizer soda gun nozzles regularly and throughly to ensure cleanliness and prevent build up.
Location: Service counter
Equipment: Soda gun & holster
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The soda gun nozzles in the service station near the bar and in the bar. Clean and sanitizer soda gun nozzles regularly and throughly to ensure cleanliness and prevent build up.
Location: Bar
Equipment: Soda gun & holster
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Eating utensils are presented inapproriately with the handles down. Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
- Removable hood filters
Ventilation hood filters not easily removable.
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: The removable hood filters over the ovens in the cook line area are soiled with build up. Clean regularly and thoroughly to prevent build up.
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: The mop was stored on the floor near the mop sink. Store mop hangling off the floor to dry.
Location: Kitchen
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Cases/boxes of liquor is stored in the back room of the kitchen. Store all food related items 6 inches off the floor.
Location: Back room
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: The low temperature chemical dishmachine in the bar was at 115 degree F. Contact Ecolab for maintanence repair to resolve temperature issue. Wash temperature must be at 120 degrees F or above.
Location: Bar
Equipment: Dishmachine
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: A box of corn starch was stored open on the dry storage shelf. The manager corrected the issue on site and covered/closed the box.
Location: Dry storage
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: There is no soap in the bar handsink. Provide soap at all handsinks at all times.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no paper towels provided at the handsink in the side service station. The manager corrected the issue on site and provided dry paper towels
Location: Service counter
Equipment: Hand sink
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02/04/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The soda gun nozzles in the service station near the bar and in the bar. Clean and sanitizer soda gun nozzles regularly and throughly to ensure cleanliness and prevent build up.
Location: Service counter
Equipment: Soda gun & holster
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The soda gun nozzles in the service station near the bar and in the bar. Clean and sanitizer soda gun nozzles regularly and throughly to ensure cleanliness and prevent build up.
Location: Bar
Equipment: Soda gun & holster
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Eating utensils are presented inapproriately with the handles down. Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
- Removable hood filters
Ventilation hood filters not easily removable.
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: The removable hood filters over the ovens in the cook line area are soiled with build up. Clean regularly and thoroughly to prevent build up.
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: The mop was stored on the floor near the mop sink. Store mop hangling off the floor to dry.
Location: Kitchen
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Cases/boxes of liquor is stored in the back room of the kitchen. Store all food related items 6 inches off the floor.
Location: Back room
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: The low temperature chemical dishmachine in the bar was at 115 degree F. Contact Ecolab for maintanence repair to resolve temperature issue. Wash temperature must be at 120 degrees F or above.
Location: Bar
Equipment: Dishmachine
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: A box of corn starch was stored open on the dry storage shelf. The manager corrected the issue on site and covered/closed the box.
Location: Dry storage
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: There is no soap in the bar handsink. Provide soap at all handsinks at all times.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no paper towels provided at the handsink in the side service station. The manager corrected the issue on site and provided dry paper towels
Location: Service counter
Equipment: Hand sink
|
01/23/2014 | Routine |
- 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: Several gnats were present in the bar. Exterminate all pests using approved pest removal methods immediately.
Location: Bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The sanitizer concentration level in the dishmachine in the bar was too high. Correct the sanitizer concentration. The chlorine sanitizer concentration should be at 50 PPM minimum.
Location: Bar
Equipment: Dishmachine
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10/04/2013 | 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: Several gnats were present in the bar. Exterminate all pests using approved pest removal methods immediately.
Location: Bar
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The sanitizer concentration level in the dishmachine in the bar was too high. Correct the sanitizer concentration. The chlorine sanitizer concentration should be at 50 PPM minimum.
Location: Bar
Equipment: Dishmachine
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09/27/2013 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.Floor tiles in back server station are broken in several areas. Replace.
Correction: The physical facility shall be maintained in good repair.
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.Beverage spills observed on black shelving in back wait staff area.
Correction: Clean and sanitize.
Location: Wait staff area
Equipment: Plastic shelving
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02/26/2013 | Routine |
- Pests/rodents (corrected)
Five fruit flies observed in bar near soda gun area.
Correction: Exterminate pests using approved methods and elimination harborage conditions.
Location: Bar
- Equipment repair (corrected)
Repair dishmachine so that water does not collect on floor beneath machine.
Correction: Equipment shall be maintained in good repair and condition.Water is mopped up frequently by facility until machine can be repaired.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.Liquor shelving in bar have spills left overnight.
Correction: Clean and sanitize.Clean liquor shelving and bottles daily before close of business.
Location: Bar
Equipment: Metal shelving
|
09/25/2012 | Recheck |
- Pests/rodents
Five fruit flies observed in bar near soda gun area.
Correction: Exterminate pests using approved methods and elimination harborage conditions.
Location: Bar
- Equipment repair
Repair dishmachine so that water does not collect on floor beneath machine.
Correction: Equipment shall be maintained in good repair and condition.Water is mopped up frequently by facility until machine can be repaired.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.Liquor shelving in bar have spills left overnight.
Correction: Clean and sanitize.Clean liquor shelving and bottles daily before close of business.
Location: Bar
Equipment: Metal shelving
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09/18/2012 | Routine |
| No violation noted during this evaluation. | 04/03/2012 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.Bread container in back hand sink.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen (back)
Equipment: Hand sink
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01/30/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about RUTH'S CHRIS STEAK HOUSE, 49 W MARYLAND ST, Indianapolis, IN »