- 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 SANITIZER SPRAY BOTTLES THAT ARE NOT LABELED PROPERLY; INCLUDING AT BREWERY PRODUCTION ROOM LOCATION.
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: LABEL CHEMICAL SANITIZER SPRAY BOTTLES THAT ARE NOT LABELED PROPERLY; INCLUDING AT BREWERY PRODUCTION ROOM LOCATION.
Location: Bar
- 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 SANITIZER SPRAY BOTTLES THAT ARE NOT LABELED PROPERLY; INCLUDING AT BREWERY PRODUCTION ROOM LOCATION.
Location: Back room
- 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
- 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: Bar
- Eating, drinking, smoking (corrected)
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: KITCHEN AND BREWERY LOCATION:ALL EMPLOYEE DRINKS MUST CONTAIN A STRAW AND COVER LID. NO OPEN EMPLOYEE DRINKS ARE ALLOWED. DO NOT STORE ANY EMPLOYEE DRINKS OR FOOD ON FOOD PREP SURFACES/TABLES OR WITH FOOD/EQUIPMENT/UTENSIL STORAGE.
Location: Kitchen
- Eating, drinking, smoking (corrected)
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: KITCHEN AND BREWERY LOCATION:ALL EMPLOYEE DRINKS MUST CONTAIN A STRAW AND COVER LID. NO OPEN EMPLOYEE DRINKS ARE ALLOWED. DO NOT STORE ANY EMPLOYEE DRINKS OR FOOD ON FOOD PREP SURFACES/TABLES OR WITH FOOD/EQUIPMENT/UTENSIL STORAGE.
Location: Back room
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BREWERY PRODUCTION ROOM LOCATION.
Location: Back room
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: BREWERY PRODUCTION ROOM LOCATION:DO NOT STORE ITEMS IN HANDSINK OR USE AS A STORAGE.KITCHEN:DO NOT USE KITCHEN HANDSINK AS A DUMPSINK; USE FOR HANDWASHING ONLY (EX. DUMPING DRINKS).
Location: Back room
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: BREWERY PRODUCTION ROOM LOCATION:DO NOT STORE ITEMS IN HANDSINK OR USE AS A STORAGE.KITCHEN:DO NOT USE KITCHEN HANDSINK AS A DUMPSINK; USE FOR HANDWASHING ONLY (EX. DUMPING DRINKS).
Location: Kitchen
Equipment: Hand sink
- 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: QUAT SANITIZER AT KITCHEN 3-BAY SINK NOT DISPENSING PROPERLY; CURRENTLY AT 0 PPM FOR QUAT.REPAIR PROPERLY TO ENSURE THAT QUAT SANITIZER IS MAINTAINED AT 200 PPM FOR QUAT.
Location: Kitchen
Equipment: 3-bay
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE AT KITCHEN LOCATION.
- 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: KITCHEN AND BREWERY PRODUCTION ROOM:EX. EMPLOYEE DRINKS, FOOD, JACKETS, BOOK BAGS, LAPTOP, CELL PHONE, ETC--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: KITCHEN AND BREWERY PRODUCTION ROOM:EX. EMPLOYEE DRINKS, FOOD, JACKETS, BOOK BAGS, LAPTOP, CELL PHONE, ETC--DISCONTINUE THIS BEHAVIOR.
Location: Back room
- 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: 1) KEEP GLASSWARE OR BOXES OF GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP KITCHEN CUPS/GLASSWARE ETC. STORED ON CLEAN SANITARY SURFACES (EX. BAR MATS) THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE AND NOT BARE COUNTER-TOPS OR PREP TABLES.
Location: Kitchen (back)
- 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: 1) KEEP GLASSWARE OR BOXES OF GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP KITCHEN CUPS/GLASSWARE ETC. STORED ON CLEAN SANITARY SURFACES (EX. BAR MATS) THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE AND NOT BARE COUNTER-TOPS OR PREP TABLES.
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: 1) KEEP GLASSWARE OR BOXES OF GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP KITCHEN CUPS/GLASSWARE ETC. STORED ON CLEAN SANITARY SURFACES (EX. BAR MATS) THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE AND NOT BARE COUNTER-TOPS OR PREP TABLES.
Location: Kitchen
- Ventilation soiled (corrected on site)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Restroom
- 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: BREWERY PRODUCTION ROOM:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS WHERE NEEDED.
Location: Back room
- 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
- 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: BREWERY PRODUCTION ROOM:KEEP BAGS OF FOOD (EX. BIG BAGS OF BREWING INGREDIENTS) STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: BREWERY PRODUCTION ROOM LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BREWERY ROOM 3-BAY SINK AND DRAINBOARDS.
Location: Back room
Equipment: 3-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.
Location: Bar
Equipment: 4-bay
|
10/22/2014 | 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: LABEL CHEMICAL SANITIZER SPRAY BOTTLES THAT ARE NOT LABELED PROPERLY; INCLUDING AT BREWERY PRODUCTION ROOM LOCATION.
Location: Kitchen
- 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: LABEL CHEMICAL SANITIZER SPRAY BOTTLES THAT ARE NOT LABELED PROPERLY; INCLUDING AT BREWERY PRODUCTION ROOM LOCATION.
Location: Bar
- 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 SANITIZER SPRAY BOTTLES THAT ARE NOT LABELED PROPERLY; INCLUDING AT BREWERY PRODUCTION ROOM LOCATION.
Location: Back room
- 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
- 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: Bar
- Eating, drinking, smoking
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: KITCHEN AND BREWERY LOCATION:ALL EMPLOYEE DRINKS MUST CONTAIN A STRAW AND COVER LID. NO OPEN EMPLOYEE DRINKS ARE ALLOWED. DO NOT STORE ANY EMPLOYEE DRINKS OR FOOD ON FOOD PREP SURFACES/TABLES OR WITH FOOD/EQUIPMENT/UTENSIL STORAGE.
Location: Kitchen
- Eating, drinking, smoking
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: KITCHEN AND BREWERY LOCATION:ALL EMPLOYEE DRINKS MUST CONTAIN A STRAW AND COVER LID. NO OPEN EMPLOYEE DRINKS ARE ALLOWED. DO NOT STORE ANY EMPLOYEE DRINKS OR FOOD ON FOOD PREP SURFACES/TABLES OR WITH FOOD/EQUIPMENT/UTENSIL STORAGE.
Location: Back room
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BREWERY PRODUCTION ROOM LOCATION.
Location: Back room
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: BREWERY PRODUCTION ROOM LOCATION:DO NOT STORE ITEMS IN HANDSINK OR USE AS A STORAGE.KITCHEN:DO NOT USE KITCHEN HANDSINK AS A DUMPSINK; USE FOR HANDWASHING ONLY (EX. DUMPING DRINKS).
Location: Back room
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: BREWERY PRODUCTION ROOM LOCATION:DO NOT STORE ITEMS IN HANDSINK OR USE AS A STORAGE.KITCHEN:DO NOT USE KITCHEN HANDSINK AS A DUMPSINK; USE FOR HANDWASHING ONLY (EX. DUMPING DRINKS).
Location: Kitchen
Equipment: Hand sink
- 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: QUAT SANITIZER AT KITCHEN 3-BAY SINK NOT DISPENSING PROPERLY; CURRENTLY AT 0 PPM FOR QUAT.REPAIR PROPERLY TO ENSURE THAT QUAT SANITIZER IS MAINTAINED AT 200 PPM FOR QUAT.
Location: Kitchen
Equipment: 3-bay
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE AT KITCHEN LOCATION.
- 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: KITCHEN AND BREWERY PRODUCTION ROOM:EX. EMPLOYEE DRINKS, FOOD, JACKETS, BOOK BAGS, LAPTOP, CELL PHONE, ETC--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: KITCHEN AND BREWERY PRODUCTION ROOM:EX. EMPLOYEE DRINKS, FOOD, JACKETS, BOOK BAGS, LAPTOP, CELL PHONE, ETC--DISCONTINUE THIS BEHAVIOR.
Location: Back room
- 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: 1) KEEP GLASSWARE OR BOXES OF GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP KITCHEN CUPS/GLASSWARE ETC. STORED ON CLEAN SANITARY SURFACES (EX. BAR MATS) THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE AND NOT BARE COUNTER-TOPS OR PREP TABLES.
Location: Kitchen (back)
- 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: 1) KEEP GLASSWARE OR BOXES OF GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP KITCHEN CUPS/GLASSWARE ETC. STORED ON CLEAN SANITARY SURFACES (EX. BAR MATS) THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE AND NOT BARE COUNTER-TOPS OR PREP TABLES.
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: 1) KEEP GLASSWARE OR BOXES OF GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP KITCHEN CUPS/GLASSWARE ETC. STORED ON CLEAN SANITARY SURFACES (EX. BAR MATS) THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE AND NOT BARE COUNTER-TOPS OR PREP TABLES.
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.
Location: Restroom
- 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: BREWERY PRODUCTION ROOM:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS WHERE NEEDED.
Location: Back room
- 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
- 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: BREWERY PRODUCTION ROOM:KEEP BAGS OF FOOD (EX. BIG BAGS OF BREWING INGREDIENTS) STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: BREWERY PRODUCTION ROOM LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BREWERY ROOM 3-BAY SINK AND DRAINBOARDS.
Location: Back room
Equipment: 3-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.
Location: Bar
Equipment: 4-bay
|
10/15/2014 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair leak at faucet of kitchen 3 bay sink.
Location: Kitchen
Equipment: 3-bay
- Mops and brooms
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: Install storage rack for storage of mops, brooms.... near mop water disposal basin unit.
Location: Kitchen
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06/19/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about Rook, 719 VIRGINIA AVE, Indianapolis, IN »