SAZON CATRACHO, 5250 W 10TH ST, Speedway, IN - Restaurant inspection findings and violations

  1. All Cities
  2. IN small cities
  3. IN smaller cities
  4. Indiana
  5. Marion County, IN Restaurants

Business Info

Name: SAZON CATRACHO
Type: Restaurant
Address: 5250 W 10TH ST, Speedway, IN 46224
County: Marion
License #: 202145
Smoking: Smoke Free
Total inspections: 26
Last inspection: 08/02/2014
Add photo of this business Description:

Restaurant representatives - add corrected or new information about SAZON CATRACHO, 5250 W 10TH ST, Speedway, IN »


Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 08/02/2014Recheck
No violation noted during this evaluation. 06/14/2014Routine
  • 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: PROVIDE PROPER OUTLET COVERS FOR EXPOSED OUTLETS WHERE NEEDED IN ESTABLISHMENT.
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: POT OF TAMALES STORED ON KITCHEN PREP TABLE AT ROOM TEMPERATURE OF 82 F.
    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: FOOD HANDLER CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • 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: STORE ALL RAW FOODS BELOW COOKED AND READY-TO-EAT FOODS AT KITCHEN REACH-IN-COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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.
    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 ALL BAR AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Bar
    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 ALL BAR AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • 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
  • 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: 1) NO IN-PLACE SANITIZER BUCKET SET-UP AT BAR; MAINTAIN AT ALL TIMES AND ENSURE THAT SANITIZER CONCENTRATION IS MAINTAINED AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE. CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.2) IN-PLACE SANITIZER BUCKET AT KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT ALL TIMES AND ENSURE THAT SANITIZER CONCENTRATION IS MAINTAINED AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE. CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.
    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: 1) NO IN-PLACE SANITIZER BUCKET SET-UP AT BAR; MAINTAIN AT ALL TIMES AND ENSURE THAT SANITIZER CONCENTRATION IS MAINTAINED AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE. CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.2) IN-PLACE SANITIZER BUCKET AT KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT ALL TIMES AND ENSURE THAT SANITIZER CONCENTRATION IS MAINTAINED AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE. CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: ENSURE THAT ALL DISHES, UTENSILS, PLATES, POTS, PANS, GLASSWARE, ETC AT BAR AND KITCHEN IS BEING PROPERLY WASHED, RINSED AND SANITIZED.
    Location: Bar
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: ENSURE THAT ALL DISHES, UTENSILS, PLATES, POTS, PANS, GLASSWARE, ETC AT BAR AND KITCHEN IS BEING PROPERLY WASHED, RINSED AND SANITIZED.
    Location: Kitchen
  • 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: DISCONTINUE USE OF ALL NON-FOOD GRADE STORAGE CONTAINERS AND REPLACE WITH APPROVED FOOD GRADE STORAGE CONTAINERS (EX. NSF APPROVED).
    Location: Kitchen
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BRACELET IN KITCHEN--REMOVE.
  • 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. PURSES, CELL PHONES, JACKETS, ETC.
    Location: Bar
  • 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. PURSES, CELL PHONES, JACKETS, ETC.
    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: EX. PURSES, CELL PHONES, JACKETS, 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. PURSES, CELL PHONES, JACKETS, ETC.
    Location: Dry storage
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE ALUMINUM FOR ALL KITCHEN/BAR SHELVING, EQUIPMENT, ETC. ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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.
    Location: Womens restroom
  • 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: Mens restroom
  • 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: IN PROGRESS:REPAIR WALL HOLE AT BAR.
    Location: Bar
  • 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.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL KITCHEN AND BAR REFRIGERATION/FREEZER UNITS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • 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 THERMOMETERS AT ALL KITCHEN AND BAR REFRIGERATION/FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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 THERMOMETERS AT ALL KITCHEN AND BAR REFRIGERATION/FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: reach in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS--CORRECTED.2) PROVIDE PROPER 3-BAY SINK STOPPERS AT KITCHEN AND BAR SINKS--CORRECTED.3) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.4) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN--CORRECTED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS--CORRECTED.2) PROVIDE PROPER 3-BAY SINK STOPPERS AT KITCHEN AND BAR SINKS--CORRECTED.3) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.4) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN--CORRECTED.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS--CORRECTED.2) PROVIDE PROPER 3-BAY SINK STOPPERS AT KITCHEN AND BAR SINKS--CORRECTED.3) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.4) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN--CORRECTED.
    Location: Womens restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS--CORRECTED.2) PROVIDE PROPER 3-BAY SINK STOPPERS AT KITCHEN AND BAR SINKS--CORRECTED.3) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.4) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN--CORRECTED.
    Location: Mens restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS--CORRECTED.2) PROVIDE PROPER 3-BAY SINK STOPPERS AT KITCHEN AND BAR SINKS--CORRECTED.3) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.4) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN--CORRECTED.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS--CORRECTED.2) PROVIDE PROPER 3-BAY SINK STOPPERS AT KITCHEN AND BAR SINKS--CORRECTED.3) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.4) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN--CORRECTED.
    Location: Bar
    Equipment: 3-bay
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM.
    Location: Dry storage
  • 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 DETAILED CLEANING AND SANITIZING OF DINING ROOM INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Dining room
    Equipment: Ice machine
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Comments: IN PROGRESS
    Location: Womens restroom
  • 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 OR CHLORINE; DEPENDING ON WHICH SANITIZER ESTABLISHMENT CHOOSES TO USE.
    Location: Bar
  • 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 OR CHLORINE; DEPENDING ON WHICH SANITIZER ESTABLISHMENT CHOOSES TO USE.
    Location: Kitchen
 02/27/2014Recheck
  • 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: PROVIDE PROPER OUTLET COVERS FOR EXPOSED OUTLETS WHERE NEEDED IN ESTABLISHMENT.
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: POT OF TAMALES STORED ON KITCHEN PREP TABLE AT ROOM TEMPERATURE OF 82 F.
    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: FOOD HANDLER CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • 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: STORE ALL RAW FOODS BELOW COOKED AND READY-TO-EAT FOODS AT KITCHEN REACH-IN-COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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.
    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 ALL BAR AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Bar
    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 ALL BAR AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • 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
  • 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: 1) NO IN-PLACE SANITIZER BUCKET SET-UP AT BAR; MAINTAIN AT ALL TIMES AND ENSURE THAT SANITIZER CONCENTRATION IS MAINTAINED AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE. CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.2) IN-PLACE SANITIZER BUCKET AT KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT ALL TIMES AND ENSURE THAT SANITIZER CONCENTRATION IS MAINTAINED AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE. CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.
    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: 1) NO IN-PLACE SANITIZER BUCKET SET-UP AT BAR; MAINTAIN AT ALL TIMES AND ENSURE THAT SANITIZER CONCENTRATION IS MAINTAINED AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE. CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.2) IN-PLACE SANITIZER BUCKET AT KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT ALL TIMES AND ENSURE THAT SANITIZER CONCENTRATION IS MAINTAINED AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE. CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: ENSURE THAT ALL DISHES, UTENSILS, PLATES, POTS, PANS, GLASSWARE, ETC AT BAR AND KITCHEN IS BEING PROPERLY WASHED, RINSED AND SANITIZED.
    Location: Bar
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: ENSURE THAT ALL DISHES, UTENSILS, PLATES, POTS, PANS, GLASSWARE, ETC AT BAR AND KITCHEN IS BEING PROPERLY WASHED, RINSED AND SANITIZED.
    Location: Kitchen
  • 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: DISCONTINUE USE OF ALL NON-FOOD GRADE STORAGE CONTAINERS AND REPLACE WITH APPROVED FOOD GRADE STORAGE CONTAINERS (EX. NSF APPROVED).
    Location: Kitchen
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BRACELET IN KITCHEN--REMOVE.
  • 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. PURSES, CELL PHONES, JACKETS, ETC.
    Location: Bar
  • 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. PURSES, CELL PHONES, JACKETS, ETC.
    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: EX. PURSES, CELL PHONES, JACKETS, 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. PURSES, CELL PHONES, JACKETS, ETC.
    Location: Dry storage
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE ALUMINUM FOR ALL KITCHEN/BAR SHELVING, EQUIPMENT, ETC. ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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.
    Location: Womens restroom
  • 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: Mens restroom
  • 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: IN PROGRESS:REPAIR WALL HOLE AT BAR.
    Location: Bar
  • 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.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL KITCHEN AND BAR REFRIGERATION/FREEZER UNITS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • 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 THERMOMETERS AT ALL KITCHEN AND BAR REFRIGERATION/FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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 THERMOMETERS AT ALL KITCHEN AND BAR REFRIGERATION/FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: reach in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS.2) PROVIDE PROPER 3-BAY SINK STOPPERS AT KITCHEN AND BAR SINKS.3) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.4) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN--CORRECTED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS.2) PROVIDE PROPER 3-BAY SINK STOPPERS AT KITCHEN AND BAR SINKS.3) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.4) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN--CORRECTED.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS.2) PROVIDE PROPER 3-BAY SINK STOPPERS AT KITCHEN AND BAR SINKS.3) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.4) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN--CORRECTED.
    Location: Womens restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS.2) PROVIDE PROPER 3-BAY SINK STOPPERS AT KITCHEN AND BAR SINKS.3) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.4) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN--CORRECTED.
    Location: Mens restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS.2) PROVIDE PROPER 3-BAY SINK STOPPERS AT KITCHEN AND BAR SINKS.3) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.4) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN--CORRECTED.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS.2) PROVIDE PROPER 3-BAY SINK STOPPERS AT KITCHEN AND BAR SINKS.3) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.4) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN--CORRECTED.
    Location: Bar
    Equipment: 3-bay
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM.
    Location: Dry storage
  • 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 DETAILED CLEANING AND SANITIZING OF DINING ROOM INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Dining room
    Equipment: Ice machine
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Comments: IN PROGRESS
    Location: Womens restroom
  • 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 OR CHLORINE; DEPENDING ON WHICH SANITIZER ESTABLISHMENT CHOOSES TO USE.
    Location: Bar
  • 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 OR CHLORINE; DEPENDING ON WHICH SANITIZER ESTABLISHMENT CHOOSES TO USE.
    Location: Kitchen
 02/14/2014Recheck
  • 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: PROVIDE PROPER OUTLET COVERS FOR EXPOSED OUTLETS WHERE NEEDED IN ESTABLISHMENT.
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: POT OF TAMALES STORED ON KITCHEN PREP TABLE AT ROOM TEMPERATURE OF 82 F.
    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: FOOD HANDLER CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • 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: STORE ALL RAW FOODS BELOW COOKED AND READY-TO-EAT FOODS AT KITCHEN REACH-IN-COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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.
    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 ALL BAR AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Bar
    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 ALL BAR AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • 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
  • 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: 1) NO IN-PLACE SANITIZER BUCKET SET-UP AT BAR; MAINTAIN AT ALL TIMES AND ENSURE THAT SANITIZER CONCENTRATION IS MAINTAINED AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE. CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.2) IN-PLACE SANITIZER BUCKET AT KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT ALL TIMES AND ENSURE THAT SANITIZER CONCENTRATION IS MAINTAINED AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE. CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.
    Location: Bar
  • 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: 1) NO IN-PLACE SANITIZER BUCKET SET-UP AT BAR; MAINTAIN AT ALL TIMES AND ENSURE THAT SANITIZER CONCENTRATION IS MAINTAINED AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE. CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.2) IN-PLACE SANITIZER BUCKET AT KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT ALL TIMES AND ENSURE THAT SANITIZER CONCENTRATION IS MAINTAINED AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE. CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: ENSURE THAT ALL DISHES, UTENSILS, PLATES, POTS, PANS, GLASSWARE, ETC AT BAR AND KITCHEN IS BEING PROPERLY WASHED, RINSED AND SANITIZED.
    Location: Bar
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: ENSURE THAT ALL DISHES, UTENSILS, PLATES, POTS, PANS, GLASSWARE, ETC AT BAR AND KITCHEN IS BEING PROPERLY WASHED, RINSED AND SANITIZED.
    Location: Kitchen
  • 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: DISCONTINUE USE OF ALL NON-FOOD GRADE STORAGE CONTAINERS AND REPLACE WITH APPROVED FOOD GRADE STORAGE CONTAINERS (EX. NSF APPROVED).
    Location: Kitchen
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BRACELET IN KITCHEN--REMOVE.
  • 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. PURSES, CELL PHONES, JACKETS, ETC.
    Location: Bar
  • 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. PURSES, CELL PHONES, JACKETS, ETC.
    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: EX. PURSES, CELL PHONES, JACKETS, 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. PURSES, CELL PHONES, JACKETS, ETC.
    Location: Dry storage
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE ALUMINUM FOR ALL KITCHEN/BAR SHELVING, EQUIPMENT, ETC. ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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.
    Location: Womens restroom
  • 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: Mens restroom
  • 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: IN PROGRESS:REPAIR WALL HOLE AT BAR.
    Location: Bar
  • 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.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL KITCHEN AND BAR REFRIGERATION/FREEZER UNITS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • 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 THERMOMETERS AT ALL KITCHEN AND BAR REFRIGERATION/FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL KITCHEN AND BAR REFRIGERATION/FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: reach in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS.2) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.3) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN--CORRECTED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS.2) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.3) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN--CORRECTED.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS.2) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.3) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN--CORRECTED.
    Location: Womens restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS.2) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.3) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN--CORRECTED.
    Location: Mens restroom
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM.
    Location: Dry storage
  • 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 DETAILED CLEANING AND SANITIZING OF DINING ROOM INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Dining room
    Equipment: Ice machine
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Comments: IN PROGRESS
    Location: Womens restroom
  • 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 OR CHLORINE; DEPENDING ON WHICH SANITIZER ESTABLISHMENT CHOOSES TO USE.
    Location: Bar
  • 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 OR CHLORINE; DEPENDING ON WHICH SANITIZER ESTABLISHMENT CHOOSES TO USE.
    Location: Kitchen
 02/07/2014Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: POT OF TAMALES STORED ON KITCHEN PREP TABLE AT ROOM TEMPERATURE OF 82 F.
    Location: Kitchen
  • 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: FOOD HANDLER CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • 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: STORE ALL RAW FOODS BELOW COOKED AND READY-TO-EAT FOODS AT KITCHEN REACH-IN-COOLERS.
    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 ALL BAR AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Bar
    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 ALL BAR AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • 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
  • 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: 1) NO IN-PLACE SANITIZER BUCKET SET-UP AT BAR; MAINTAIN AT ALL TIMES AND ENSURE THAT SANITIZER CONCENTRATION IS MAINTAINED AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE. CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.2) IN-PLACE SANITIZER BUCKET AT KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT ALL TIMES AND ENSURE THAT SANITIZER CONCENTRATION IS MAINTAINED AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE. CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.
    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: 1) NO IN-PLACE SANITIZER BUCKET SET-UP AT BAR; MAINTAIN AT ALL TIMES AND ENSURE THAT SANITIZER CONCENTRATION IS MAINTAINED AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE. CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.2) IN-PLACE SANITIZER BUCKET AT KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT ALL TIMES AND ENSURE THAT SANITIZER CONCENTRATION IS MAINTAINED AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE. CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: ENSURE THAT ALL DISHES, UTENSILS, PLATES, POTS, PANS, GLASSWARE, ETC AT BAR AND KITCHEN IS BEING PROPERLY WASHED, RINSED AND SANITIZED.
    Location: Bar
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: ENSURE THAT ALL DISHES, UTENSILS, PLATES, POTS, PANS, GLASSWARE, ETC AT BAR AND KITCHEN IS BEING PROPERLY WASHED, RINSED AND SANITIZED.
    Location: Kitchen
  • 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: DISCONTINUE USE OF ALL NON-FOOD GRADE STORAGE CONTAINERS AND REPLACE WITH APPROVED FOOD GRADE STORAGE CONTAINERS (EX. NSF APPROVED).
    Location: Kitchen
  • Jewelry prohibition (corrected on site)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BRACELET IN KITCHEN--REMOVE.
  • 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. PURSES, CELL PHONES, JACKETS, ETC.
    Location: Bar
  • 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. PURSES, CELL PHONES, JACKETS, ETC.
    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: EX. PURSES, CELL PHONES, JACKETS, ETC.
    Location: Back room
  • 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. PURSES, CELL PHONES, JACKETS, ETC.
    Location: Dry storage
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE ALUMINUM FOR ALL KITCHEN/BAR SHELVING, EQUIPMENT, ETC. ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: Womens restroom
  • 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: Mens restroom
  • 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: REPAIR WALL HOLE AT BAR.
    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
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL KITCHEN AND BAR REFRIGERATION/FREEZER UNITS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • 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 THERMOMETERS AT ALL KITCHEN AND BAR REFRIGERATION/FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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 THERMOMETERS AT ALL KITCHEN AND BAR REFRIGERATION/FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: reach in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS.2) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER.3) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN.
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS.2) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER.3) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT INTERIOR OF BAR AND KITCHEN REACH-IN-COOLERS.2) REPAIR MENS RESTROOM PAPERTOWEL DISPENSER.3) REPAIR WOMENS RESTROOM CEILING VENT THAT IS HANGING DOWN.
    Location: Womens restroom
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM.
    Location: Dry storage
  • 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 DETAILED CLEANING AND SANITIZING OF DINING ROOM INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Dining room
    Equipment: Ice machine
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Womens restroom
  • 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 OR CHLORINE; DEPENDING ON WHICH SANITIZER ESTABLISHMENT CHOOSES TO USE.
    Location: Bar
  • 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 OR CHLORINE; DEPENDING ON WHICH SANITIZER ESTABLISHMENT CHOOSES TO USE.
    Location: Kitchen
 01/25/2014Routine
  • 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. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN COOLER UNTIL REPAIRED.
    Location: Cook line
    Equipment: Make table cooler
  • 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. OPEN EMPLOYEE DRINKS IN TWO COOLERS. REMOVE/DISCONTINUE PRACTICE.
    Location: Cook line
    Equipment: Make table cooler
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. 1) PAN OF COOKED PEPPERS AND PAN OF COOKED BEANS ON TOP OF COOLER SINCE DAY BEFORE, PERSON IN CHARGE DISCARDED. VALUE OF $5. 6/28 CORRECTED 2) PAN OF PREPARED FOOD WITH CONDENSATE WATER FROM REFRIGERATOR ON IT. PERSON IN CHARGE DISCARDED. VALUE OF $5.
    Location: Cook line
    Equipment: Make table cooler
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. 1) PAN OF COOKED PEPPERS AND PAN OF COOKED BEANS ON TOP OF COOLER SINCE DAY BEFORE, PERSON IN CHARGE DISCARDED. VALUE OF $5. 6/28 CORRECTED 2) PAN OF PREPARED FOOD WITH CONDENSATE WATER FROM REFRIGERATOR ON IT. PERSON IN CHARGE DISCARDED. VALUE OF $5.
    Location: Cook line
    Equipment: Upright cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. COOK'S LINE HAND SINK DOES NOT DRAIN. MOP SINK MAY TEMPORARILY BE USED TO WASH HANDS ADJACENT TO COOK'S LINE. REPAIR IMMEDIATELY.
    Location: Cook line
    Equipment: Hand sink
  • 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. HOOD CLEANING DUE PER TAG - FEBRUARY 2013.
    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.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) REPAIR OR REPLACE MAKE TABLE COOLER TO HOLD FOOD AT 41 AND BELOW. FILL PANS ALL THE WAY ACROSS THE TOP - CURRENTLY FILLED HALF-WAY. 6/28 CORRECTED. 2) UPRIGHT COOLER CONDENSATE DRIPPING ON FOOD CONTAINERS. DO NOT STORE FOOD ON RIGHT SIDE OF COOLER. PLEASE REPAIR.
    Location: Cook line
    Equipment: Make table cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) REPAIR OR REPLACE MAKE TABLE COOLER TO HOLD FOOD AT 41 AND BELOW. FILL PANS ALL THE WAY ACROSS THE TOP - CURRENTLY FILLED HALF-WAY. 6/28 CORRECTED. 2) UPRIGHT COOLER CONDENSATE DRIPPING ON FOOD CONTAINERS. DO NOT STORE FOOD ON RIGHT SIDE OF COOLER. PLEASE REPAIR.
    Location: Cook line
    Equipment: Upright cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Cook line
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Cook line
    Equipment: Prep sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN 3-BAY SINK FAUCET. PLEASE REPLAIR. 2) STRING HOLDING UP PIPE OF 2-BAY SINK. PLEASE REMOVE/REPAIR.
    Location: Cook line
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN 3-BAY SINK FAUCET. PLEASE REPLAIR. 2) STRING HOLDING UP PIPE OF 2-BAY SINK. PLEASE REMOVE/REPAIR.
    Location: Cook line
    Equipment: Prep sink
  • 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.
 07/18/2013Recheck
  • 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. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN COOLER UNTIL REPAIRED.
    Location: Cook line
    Equipment: Make table cooler
  • 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. OPEN EMPLOYEE DRINKS IN TWO COOLERS. REMOVE/DISCONTINUE PRACTICE.
    Location: Cook line
    Equipment: Make table cooler
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. 1) PAN OF COOKED PEPPERS AND PAN OF COOKED BEANS ON TOP OF COOLER SINCE DAY BEFORE, PERSON IN CHARGE DISCARDED. VALUE OF $5. 6/28 CORRECTED 2) PAN OF PREPARED FOOD WITH CONDENSATE WATER FROM REFRIGERATOR ON IT. PERSON IN CHARGE DISCARDED. VALUE OF $5.
    Location: Cook line
    Equipment: Make table cooler
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. 1) PAN OF COOKED PEPPERS AND PAN OF COOKED BEANS ON TOP OF COOLER SINCE DAY BEFORE, PERSON IN CHARGE DISCARDED. VALUE OF $5. 6/28 CORRECTED 2) PAN OF PREPARED FOOD WITH CONDENSATE WATER FROM REFRIGERATOR ON IT. PERSON IN CHARGE DISCARDED. VALUE OF $5.
    Location: Cook line
    Equipment: Upright cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. COOK'S LINE HAND SINK DOES NOT DRAIN. MOP SINK MAY TEMPORARILY BE USED TO WASH HANDS ADJACENT TO COOK'S LINE. REPAIR IMMEDIATELY.
    Location: Cook line
    Equipment: Hand sink
  • 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. HOOD CLEANING DUE PER TAG - FEBRUARY 2013.
    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.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) REPAIR OR REPLACE MAKE TABLE COOLER TO HOLD FOOD AT 41 AND BELOW. FILL PANS ALL THE WAY ACROSS THE TOP - CURRENTLY FILLED HALF-WAY. 6/28 CORRECTED. 2) UPRIGHT COOLER CONDENSATE DRIPPING ON FOOD CONTAINERS. DO NOT STORE FOOD ON RIGHT SIDE OF COOLER. PLEASE REPAIR.
    Location: Cook line
    Equipment: Make table cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) REPAIR OR REPLACE MAKE TABLE COOLER TO HOLD FOOD AT 41 AND BELOW. FILL PANS ALL THE WAY ACROSS THE TOP - CURRENTLY FILLED HALF-WAY. 6/28 CORRECTED. 2) UPRIGHT COOLER CONDENSATE DRIPPING ON FOOD CONTAINERS. DO NOT STORE FOOD ON RIGHT SIDE OF COOLER. PLEASE REPAIR.
    Location: Cook line
    Equipment: Upright cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Cook line
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Cook line
    Equipment: Prep sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN 3-BAY SINK FAUCET. PLEASE REPLAIR. 2) STRING HOLDING UP PIPE OF 2-BAY SINK. PLEASE REMOVE/REPAIR.
    Location: Cook line
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN 3-BAY SINK FAUCET. PLEASE REPLAIR. 2) STRING HOLDING UP PIPE OF 2-BAY SINK. PLEASE REMOVE/REPAIR.
    Location: Cook line
    Equipment: Prep sink
  • 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.
 07/05/2013Recheck
  • 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. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN COOLER UNTIL REPAIRED.
    Location: Cook line
    Equipment: Make table cooler
  • 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. OPEN EMPLOYEE DRINKS IN TWO COOLERS. REMOVE/DISCONTINUE PRACTICE.
    Location: Cook line
    Equipment: Make table cooler
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. 1) PAN OF COOKED PEPPERS AND PAN OF COOKED BEANS ON TOP OF COOLER SINCE DAY BEFORE, PERSON IN CHARGE DISCARDED. VALUE OF $5. 6/28 CORRECTED 2) PAN OF PREPARED FOOD WITH CONDENSATE WATER FROM REFRIGERATOR ON IT. PERSON IN CHARGE DISCARDED. VALUE OF $5.
    Location: Cook line
    Equipment: Make table cooler
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. 1) PAN OF COOKED PEPPERS AND PAN OF COOKED BEANS ON TOP OF COOLER SINCE DAY BEFORE, PERSON IN CHARGE DISCARDED. VALUE OF $5. 6/28 CORRECTED 2) PAN OF PREPARED FOOD WITH CONDENSATE WATER FROM REFRIGERATOR ON IT. PERSON IN CHARGE DISCARDED. VALUE OF $5.
    Location: Cook line
    Equipment: Upright cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. COOK'S LINE HAND SINK DOES NOT DRAIN. MOP SINK MAY TEMPORARILY BE USED TO WASH HANDS ADJACENT TO COOK'S LINE. REPAIR IMMEDIATELY.
    Location: Cook line
    Equipment: Hand sink
  • 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. HOOD CLEANING DUE PER TAG - FEBRUARY 2013.
    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.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) REPAIR OR REPLACE MAKE TABLE COOLER TO HOLD FOOD AT 41 AND BELOW. FILL PANS ALL THE WAY ACROSS THE TOP - CURRENTLY FILLED HALF-WAY. 6/28 CORRECTED. 2) UPRIGHT COOLER CONDENSATE DRIPPING ON FOOD CONTAINERS. DO NOT STORE FOOD ON RIGHT SIDE OF COOLER. PLEASE REPAIR.
    Location: Cook line
    Equipment: Make table cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) REPAIR OR REPLACE MAKE TABLE COOLER TO HOLD FOOD AT 41 AND BELOW. FILL PANS ALL THE WAY ACROSS THE TOP - CURRENTLY FILLED HALF-WAY. 6/28 CORRECTED. 2) UPRIGHT COOLER CONDENSATE DRIPPING ON FOOD CONTAINERS. DO NOT STORE FOOD ON RIGHT SIDE OF COOLER. PLEASE REPAIR.
    Location: Cook line
    Equipment: Upright cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Cook line
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Cook line
    Equipment: Prep sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN 3-BAY SINK FAUCET. PLEASE REPLAIR. 2) STRING HOLDING UP PIPE OF 2-BAY SINK. PLEASE REMOVE/REPAIR.
    Location: Cook line
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN 3-BAY SINK FAUCET. PLEASE REPLAIR. 2) STRING HOLDING UP PIPE OF 2-BAY SINK. PLEASE REMOVE/REPAIR.
    Location: Cook line
    Equipment: Prep sink
  • 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.
 06/28/2013Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN COOLER UNTIL REPAIRED.
    Location: Cook line
    Equipment: Make table cooler
  • 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. OPEN EMPLOYEE DRINKS IN TWO COOLERS. REMOVE/DISCONTINUE PRACTICE.
    Location: Cook line
    Equipment: Make table cooler
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. PAN OF COOKED PEPPERS AND PAN OF COOKED BEANS ON TOP OF COOLER SINCE DAY BEFORE, PERSON IN CHARGE DISCARDED. VALUE OF $5.
    Location: Cook line
    Equipment: Make table cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. COOK'S LINE HAND SINK DOES NOT DRAIN. MOP SINK MAY TEMPORARILY BE USED TO WASH HANDS ADJACENT TO COOK'S LINE. REPAIR IMMEDIATELY.
    Location: Cook line
    Equipment: Hand sink
  • 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. HOOD CLEANING DUE PER TAG - FEBRUARY 2013.
    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: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. REPAIR OR REPLACE MAKE TABLE COOLER TO HOLD FOOD AT 41 AND BELOW. FILL PANS ALL THE WAY ACROSS THE TOP - CURRENTLY FILLED HALF-WAY.
    Location: Cook line
    Equipment: Make table cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Cook line
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Cook line
    Equipment: Prep sink
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN 3-BAY SINK FAUCET. PLEASE REPLAIR. 2) STRING HOLDING UP PIPE OF 2-BAY SINK. PLEASE REMOVE/REPAIR.
    Location: Cook line
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN 3-BAY SINK FAUCET. PLEASE REPLAIR. 2) STRING HOLDING UP PIPE OF 2-BAY SINK. PLEASE REMOVE/REPAIR.
    Location: Cook line
    Equipment: Prep sink
  • 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.
 06/26/2013Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN COOLER UNTIL REPAIRED.
    Location: Cook line
    Equipment: Make table cooler
  • 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. OPEN EMPLOYEE DRINKS IN TWO COOLERS. REMOVE/DISCONTINUE PRACTICE.
    Location: Cook line
    Equipment: Make table cooler
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. PAN OF COOKED PEPPERS AND PAN OF COOKED BEANS ON TOP OF COOLER SINCE DAY BEFORE, PERSON IN CHARGE DISCARDED. VALUE OF $5.
    Location: Cook line
    Equipment: Make table cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. COOK'S LINE HAND SINK DOES NOT DRAIN. MOP SINK MAY TEMPORARILY BE USED TO WASH HANDS ADJACENT TO COOK'S LINE. REPAIR IMMEDIATELY.
    Location: Cook line
    Equipment: Hand sink
  • 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. HOOD CLEANING DUE PER TAG - FEBRUARY 2013.
    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: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. REPAIR OR REPLACE MAKE TABLE COOLER TO HOLD FOOD AT 41 AND BELOW. FILL PANS ALL THE WAY ACROSS THE TOP - CURRENTLY FILLED HALF-WAY.
    Location: Cook line
    Equipment: Make table cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Cook line
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Cook line
    Equipment: Prep sink
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN 3-BAY SINK FAUCET. PLEASE REPLAIR. 2) STRING HOLDING UP PIPE OF 2-BAY SINK. PLEASE REMOVE/REPAIR.
    Location: Cook line
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN 3-BAY SINK FAUCET. PLEASE REPLAIR. 2) STRING HOLDING UP PIPE OF 2-BAY SINK. PLEASE REMOVE/REPAIR.
    Location: Cook line
    Equipment: Prep sink
  • 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.
 06/25/2013Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN COOLER UNTIL REPAIRED.
    Location: Cook line
    Equipment: Make table cooler
  • 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. OPEN EMPLOYEE DRINKS IN TWO COOLERS. REMOVE/DISCONTINUE PRACTICE.
    Location: Cook line
    Equipment: Make table cooler
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. PAN OF COOKED PEPPERS AND PAN OF COOKED BEANS ON TOP OF COOLER SINCE DAY BEFORE, PERSON IN CHARGE DISCARDED. VALUE OF $5.
    Location: Cook line
    Equipment: Make table cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. COOK'S LINE HAND SINK DOES NOT DRAIN. MOP SINK MAY TEMPORARILY BE USED TO WASH HANDS ADJACENT TO COOK'S LINE. REPAIR IMMEDIATELY.
    Location: Cook line
    Equipment: Hand sink
  • 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. HOOD CLEANING DUE PER TAG - FEBRUARY 2013.
    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: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. REPAIR OR REPLACE MAKE TABLE COOLER TO HOLD FOOD AT 41 AND BELOW. FILL PANS ALL THE WAY ACROSS THE TOP - CURRENTLY FILLED HALF-WAY.
    Location: Cook line
    Equipment: Make table cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Cook line
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Cook line
    Equipment: Prep sink
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN 3-BAY SINK FAUCET. PLEASE REPLAIR. 2) STRING HOLDING UP PIPE OF 2-BAY SINK. PLEASE REMOVE/REPAIR.
    Location: Cook line
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN 3-BAY SINK FAUCET. PLEASE REPLAIR. 2) STRING HOLDING UP PIPE OF 2-BAY SINK. PLEASE REMOVE/REPAIR.
    Location: Cook line
    Equipment: Prep sink
  • 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.
 06/21/2013Routine
  • 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. TWIST TOP BOTTLES DO NOT PREVENT CONTAMINATION OF HANDS.
    Location: Cook line
    Equipment: Make table cooler
  • 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. EX. HOT DOGS, SALSA, ETC..
    Location: Cook line
    Equipment: Delfield cooler
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • Eating utensils presentation (corrected)
    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.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair. WATER DAMAGED CEILING TILES. PLEASE ASSESS FOR LEAKS AND THEN CHANGE OUT TILES. 2/20 LANDLORD HAS ASSESSED LEAK.
    Location: Dining room
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining. ROUTE PVC DRAIN LINES TO DRAIN SO THAT IT DOES NOT FLOOD THE FLOOR.
    Location: Dining room
    Equipment: Ice machine
  • 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. TACO PRESS.
    Location: Cook line
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN WATER HEATER AND ICE MACHINE. PLEASE REPAIR. 2) HAND SINK AT COOK'S LINE IS SLOW TO DRAIN.
    Location: Utility room
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN WATER HEATER AND ICE MACHINE. PLEASE REPAIR. 2) HAND SINK AT COOK'S LINE IS SLOW TO DRAIN.
    Location: Dining room
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN WATER HEATER AND ICE MACHINE. PLEASE REPAIR. 2) HAND SINK AT COOK'S LINE IS SLOW TO DRAIN.
    Location: Cook line
    Equipment: Hand sink
  • Single Service Storage (corrected)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner LARGE ROLL OF PLASTIC WRAP STORED ON FLOOR AND IS SOILED. PERSON IN CHARGE DISCARDED.
    Location: Cook line
 02/20/2013Recheck
  • 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. TWIST TOP BOTTLES DO NOT PREVENT CONTAMINATION OF HANDS.
    Location: Cook line
    Equipment: Make table cooler
  • 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. EX. HOT DOGS, SALSA, ETC..
    Location: Cook line
    Equipment: Delfield cooler
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • 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.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair. WATER DAMAGED CEILING TILES. PLEASE ASSESS FOR LEAKS AND THEN CHANGE OUT TILES.
    Location: Dining room
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining. ROUTE PVC DRAIN LINES TO DRAIN SO THAT IT DOES NOT FLOOD THE FLOOR.
    Location: Dining room
    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. TACO PRESS.
    Location: Cook line
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN WATER HEATER AND ICE MACHINE. PLEASE REPAIR. 2) HAND SINK AT COOK'S LINE IS SLOW TO DRAIN.
    Location: Utility room
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN WATER HEATER AND ICE MACHINE. PLEASE REPAIR. 2) HAND SINK AT COOK'S LINE IS SLOW TO DRAIN.
    Location: Dining room
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN WATER HEATER AND ICE MACHINE. PLEASE REPAIR. 2) HAND SINK AT COOK'S LINE IS SLOW TO DRAIN.
    Location: Cook line
    Equipment: Hand sink
  • Single Service Storage (corrected on site)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner LARGE ROLL OF PLASTIC WRAP STORED ON FLOOR AND IS SOILED. PERSON IN CHARGE DISCARDED.
    Location: Cook line
 02/19/2013Recheck
  • 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. TWIST TOP BOTTLES DO NOT PREVENT CONTAMINATION OF HANDS.
    Location: Cook line
    Equipment: Make table cooler
  • 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. EX. HOT DOGS, SALSA, ETC..
    Location: Cook line
    Equipment: Delfield cooler
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • 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.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair. WATER DAMAGED CEILING TILES. PLEASE ASSESS FOR LEAKS AND THEN CHANGE OUT TILES.
    Location: Dining room
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining. ROUTE PVC DRAIN LINES TO DRAIN SO THAT IT DOES NOT FLOOD THE FLOOR.
    Location: Dining room
    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. TACO PRESS.
    Location: Cook line
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN WATER HEATER AND ICE MACHINE. PLEASE REPAIR. 2) HAND SINK AT COOK'S LINE IS SLOW TO DRAIN.
    Location: Utility room
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN WATER HEATER AND ICE MACHINE. PLEASE REPAIR. 2) HAND SINK AT COOK'S LINE IS SLOW TO DRAIN.
    Location: Dining room
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN WATER HEATER AND ICE MACHINE. PLEASE REPAIR. 2) HAND SINK AT COOK'S LINE IS SLOW TO DRAIN.
    Location: Cook line
    Equipment: Hand sink
  • Single Service Storage (corrected on site)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner LARGE ROLL OF PLASTIC WRAP STORED ON FLOOR AND IS SOILED. PERSON IN CHARGE DISCARDED.
    Location: Cook line
 02/07/2013Routine
  • 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 AT BAR.
    Location: Bar
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Dining 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: Bar
  • 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 FOODS STORED UP TOP AT KITCHEN COLD-TOP REFRIGERATION UNIT--DISCONTINUE AND STORE ALL RAW FOODS LOW BELOW READY-TO-EAT/COOKED FOODS AT ALL TIMES TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
    Location: Kitchen
    Equipment: Cold top
  • 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.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR & EXTERIOR SURFACES):-SOILED INTERIOR SURFACES OF DINING ROOM SEE-THRU TRUE COOLER.
    Location: Dining room
    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 FOLLOWING (INTERIOR & EXTERIOR SURFACES):-SOILED INTERIOR SURFACES OF DINING ROOM SEE-THRU TRUE COOLER.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR & EXTERIOR SURFACES):-SOILED INTERIOR SURFACES OF DINING ROOM SEE-THRU TRUE COOLER.
    Location: Kitchen
    Equipment: Rolling cart
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR MOP SINK AND WITH PROPER HANDLES AND HOT & COLD RUNNING WATER.
    Location: Chemical room
    Equipment: Mop 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES AT KITCHEN AND BAR LOCATION DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN CHLORINE SANITIZER AT 50 - 100 PPM.
    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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES AT KITCHEN AND BAR LOCATION DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN CHLORINE SANITIZER AT 50 - 100 PPM.
    Location: Bar
  • 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: EMPLOYEE COAT STORED ON FOOD/BEVERAGE PRODUCTS AT DRY STORAGE STOCK ROOM.
    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: EMPLOYEE COAT STORED ON FOOD/BEVERAGE PRODUCTS AT DRY STORAGE STOCK ROOM.
    Location: Dry storage
  • 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: KEEP ALL SINGLE SERVICE ITEMS/EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Bar
  • Dumpster lids / missing (corrected)
    Outside dumpster has no lids and/or doors.
    Correction: Provide lids and/or doors.
    Comments: CONTACT YOUR SERVICE PROVIDER TO PROVIDE ESTABLISHMENT WITH NEW DUMPSTER WITH LIDS.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: CLEAN-UP TRASH DUMPSTER LOCATION.
    Location: Dumpster area
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE KITCHEN FIRE SUPPRESSION SYSTEM AND ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED, REPAIRED AND RE-TAGGED PROPERLY.(LAST INSPECTED IN APRIL OF 2009)PROVIDE HOOD SYSTEM INTERIOR FILTERS AT KITCHEN HOOD SYSTEM WHERE MISSING.
    Location: Kitchen
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE KITCHEN FIRE SUPPRESSION SYSTEM AND ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED, REPAIRED AND RE-TAGGED PROPERLY.(LAST INSPECTED IN APRIL OF 2009)PROVIDE HOOD SYSTEM INTERIOR FILTERS AT KITCHEN HOOD SYSTEM WHERE MISSING.
    Location: Dining room
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE KITCHEN FIRE SUPPRESSION SYSTEM AND ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED, REPAIRED AND RE-TAGGED PROPERLY.(LAST INSPECTED IN APRIL OF 2009)PROVIDE HOOD SYSTEM INTERIOR FILTERS AT KITCHEN HOOD SYSTEM WHERE MISSING.
    Location: Bar
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE AND/OR REPAIR DAMAGED CEILING TILES WHERE NEEDED AT WOMENS RESTROOM AND DINING ROOM CEILING.
    Location: Womens restroom
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE AND/OR REPAIR DAMAGED CEILING TILES WHERE NEEDED AT WOMENS RESTROOM AND DINING ROOM CEILING.
    Location: Dining room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR/REPLACE DAMAGED FLOORS/FLOOR TILES WHERE NEEDED UNDER DINING ROOM ICE MACHINE.
    Location: Dining room
  • 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: IMPROVE KITCHEN WALL CLEANING AND SANITIZING ROUTINELY.
    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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REFRIGERATION UNITS AND AT KITCHEN KENMORE FREEZER UNIT WHERE MISSING.
    Location: Bar
    Equipment: ----------------- Coolers ----------------
  • 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 THERMOMETERS AT BAR REFRIGERATION UNITS AND AT KITCHEN KENMORE FREEZER UNIT WHERE MISSING.
    Location: Kitchen
    Equipment: reach in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN DELFIELD COOLER.REMOVE HANGING SEAL AT INTERIOR OF KITCHEN HOOD SYSTEM; RESEAL PROPERLY AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED WHERE SEAL NEEDS TO BE REPLACED OR WHERE MISSING--CORRECTED.
    Location: Kitchen
    Equipment: Delfield cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN DELFIELD COOLER.REMOVE HANGING SEAL AT INTERIOR OF KITCHEN HOOD SYSTEM; RESEAL PROPERLY AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED WHERE SEAL NEEDS TO BE REPLACED OR WHERE MISSING--CORRECTED.
    Location: Dining room
    Equipment: True cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN DELFIELD COOLER.REMOVE HANGING SEAL AT INTERIOR OF KITCHEN HOOD SYSTEM; RESEAL PROPERLY AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED WHERE SEAL NEEDS TO BE REPLACED OR WHERE MISSING--CORRECTED.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN DELFIELD COOLER.REMOVE HANGING SEAL AT INTERIOR OF KITCHEN HOOD SYSTEM; RESEAL PROPERLY AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED WHERE SEAL NEEDS TO BE REPLACED OR WHERE MISSING--CORRECTED.
    Location: Cook line
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR ALL LEAKS AT BOTTOM OF ICE MACHINE AND OR PLACE ICE MACHINE OVER PROPER FLOOR DRAIN TO ALLOW PROPER DRAINAGE AT ICE MACHINE; REPAIR FLOOR DRAINS AND LEVEL FLOOR AREA UNDER ICE MACHINE PROPERLY. PROVIDE PIPE EXTENSION TO FLOOR DRAIN IF NEEDED.
    Location: Dining room
    Equipment: True cooler
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR ALL LEAKS AT BOTTOM OF ICE MACHINE AND OR PLACE ICE MACHINE OVER PROPER FLOOR DRAIN TO ALLOW PROPER DRAINAGE AT ICE MACHINE; REPAIR FLOOR DRAINS AND LEVEL FLOOR AREA UNDER ICE MACHINE PROPERLY. PROVIDE PIPE EXTENSION TO FLOOR DRAIN IF NEEDED.
    Location: Dining room
    Equipment: Ice machine
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL KITCHEN 2-BAY SINK LOOSE FAUCET.
    Location: Kitchen
    Equipment: 2-bay
  • 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 ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.KEEP FOOD COVERED PROPERLY AT DINING ROOM SEE-THRU TRUE COOLER UNIT AND AT COOLER UNITS IN KITCHEN (ALSO COVER TORTILLA CHIPS IN KITCHEN).
    Location: Bar
  • 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 ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.KEEP FOOD COVERED PROPERLY AT DINING ROOM SEE-THRU TRUE COOLER UNIT AND AT COOLER UNITS IN KITCHEN (ALSO COVER TORTILLA CHIPS IN KITCHEN).
    Location: Dining 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 ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.KEEP FOOD COVERED PROPERLY AT DINING ROOM SEE-THRU TRUE COOLER UNIT AND AT COOLER UNITS IN KITCHEN (ALSO COVER TORTILLA CHIPS IN KITCHEN).
    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 INTERIOR AND EXTERIOR ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM ICE MACHINE.
    Location: Dining room
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SWITCH HOT AND COLD WATER AT MENS RESTROOM HANDSINK (EX. HOT=LEFT/COLD=RIGHT).
    Location: Mens restroom
    Equipment: Hand sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • 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. YOU CAN PURCHASE TEST STRIPS AT ANY RESTAURANT SUPPLY LOCATION OR GORDON'S FOOD SERVICE (GFS).
    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 CHLORINE. YOU CAN PURCHASE TEST STRIPS AT ANY RESTAURANT SUPPLY LOCATION OR GORDON'S FOOD SERVICE (GFS).
    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 SCOOP LAYING DOWN IN ICE INSIDE ICE MACHINE; MAINTAIN ICE SCOOP IN PROPER FOOD-GRADE ICE SCOOP HOLDER, IN ICE MACHINE WITH ICE SCOOP HANDLE OUT OR ON SANITARY CLEAN SURFACE.
    Location: Dining room
    Equipment: Ice machine
 11/16/2012Recheck
  • 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 AT BAR.
    Location: Bar
  • 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: Dining 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: Bar
  • 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 FOODS STORED UP TOP AT KITCHEN COLD-TOP REFRIGERATION UNIT--DISCONTINUE AND STORE ALL RAW FOODS LOW BELOW READY-TO-EAT/COOKED FOODS AT ALL TIMES TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
    Location: Kitchen
    Equipment: Cold top
  • 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.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR & EXTERIOR SURFACES):-SOILED INTERIOR SURFACES OF DINING ROOM SEE-THRU TRUE COOLER.
    Location: Dining room
    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 FOLLOWING (INTERIOR & EXTERIOR SURFACES):-SOILED INTERIOR SURFACES OF DINING ROOM SEE-THRU TRUE COOLER.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR & EXTERIOR SURFACES):-SOILED INTERIOR SURFACES OF DINING ROOM SEE-THRU TRUE COOLER.
    Location: Kitchen
    Equipment: Rolling cart
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR MOP SINK AND WITH PROPER HANDLES AND HOT & COLD RUNNING WATER.
    Location: Chemical room
    Equipment: Mop 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES AT KITCHEN AND BAR LOCATION DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN CHLORINE SANITIZER AT 50 - 100 PPM.
    Location: Kitchen
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES AT KITCHEN AND BAR LOCATION DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN CHLORINE SANITIZER AT 50 - 100 PPM.
    Location: Bar
  • 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: EMPLOYEE COAT STORED ON FOOD/BEVERAGE PRODUCTS AT DRY STORAGE STOCK ROOM.
    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: EMPLOYEE COAT STORED ON FOOD/BEVERAGE PRODUCTS AT DRY STORAGE STOCK ROOM.
    Location: Dry storage
  • 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: KEEP ALL SINGLE SERVICE ITEMS/EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Bar
  • Dumpster lids / missing
    Outside dumpster has no lids and/or doors.
    Correction: Provide lids and/or doors.
    Comments: CONTACT YOUR SERVICE PROVIDER TO PROVIDE ESTABLISHMENT WITH NEW DUMPSTER WITH LIDS.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: REMOVE DUMPSTER OFF DIRT/GRASS LOCATION AND PLACE ON CONCRETE OR GRAVEL SURFACES ONLY.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: REMOVE DUMPSTER OFF DIRT/GRASS LOCATION AND PLACE ON CONCRETE OR GRAVEL SURFACES ONLY.
    Location: Outdoor storage
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE KITCHEN FIRE SUPPRESSION SYSTEM AND ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED, REPAIRED AND RE-TAGGED PROPERLY.(LAST INSPECTED IN APRIL OF 2009)PROVIDE HOOD SYSTEM INTERIOR FILTERS AT KITCHEN HOOD SYSTEM WHERE MISSING.
    Location: Kitchen
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE KITCHEN FIRE SUPPRESSION SYSTEM AND ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED, REPAIRED AND RE-TAGGED PROPERLY.(LAST INSPECTED IN APRIL OF 2009)PROVIDE HOOD SYSTEM INTERIOR FILTERS AT KITCHEN HOOD SYSTEM WHERE MISSING.
    Location: Dining room
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE KITCHEN FIRE SUPPRESSION SYSTEM AND ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED, REPAIRED AND RE-TAGGED PROPERLY.(LAST INSPECTED IN APRIL OF 2009)PROVIDE HOOD SYSTEM INTERIOR FILTERS AT KITCHEN HOOD SYSTEM WHERE MISSING.
    Location: Bar
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE AND/OR REPAIR DAMAGED CEILING TILES WHERE NEEDED AT WOMENS RESTROOM AND DINING ROOM CEILING.
    Location: Womens restroom
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE AND/OR REPAIR DAMAGED CEILING TILES WHERE NEEDED AT WOMENS RESTROOM AND DINING ROOM CEILING.
    Location: Dining room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR/REPLACE DAMAGED FLOORS/FLOOR TILES WHERE NEEDED UNDER DINING ROOM ICE MACHINE.
    Location: Dining room
  • 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: IMPROVE KITCHEN WALL CLEANING AND SANITIZING ROUTINELY.
    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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REFRIGERATION UNITS AND AT KITCHEN KENMORE FREEZER UNIT WHERE MISSING.
    Location: Bar
    Equipment: ----------------- Coolers ----------------
  • 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 THERMOMETERS AT BAR REFRIGERATION UNITS AND AT KITCHEN KENMORE FREEZER UNIT WHERE MISSING.
    Location: Kitchen
    Equipment: reach in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN DELFIELD COOLER AND AT DINING ROOM SEE-THRU TRUE COOLER NEAR BAR LOCATION BOTTOM RUSTED SHELVING.REMOVE HANGING SEAL AT INTERIOR OF KITCHEN HOOD SYSTEM; RESEAL PROPERLY AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED WHERE SEAL NEEDS TO BE REPLACED OR WHERE MISSING--COS.
    Location: Kitchen
    Equipment: Delfield cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN DELFIELD COOLER AND AT DINING ROOM SEE-THRU TRUE COOLER NEAR BAR LOCATION BOTTOM RUSTED SHELVING.REMOVE HANGING SEAL AT INTERIOR OF KITCHEN HOOD SYSTEM; RESEAL PROPERLY AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED WHERE SEAL NEEDS TO BE REPLACED OR WHERE MISSING--COS.
    Location: Dining room
    Equipment: True cooler
  • Equipment repair (corrected on site)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN DELFIELD COOLER AND AT DINING ROOM SEE-THRU TRUE COOLER NEAR BAR LOCATION BOTTOM RUSTED SHELVING.REMOVE HANGING SEAL AT INTERIOR OF KITCHEN HOOD SYSTEM; RESEAL PROPERLY AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED WHERE SEAL NEEDS TO BE REPLACED OR WHERE MISSING--COS.
    Location: Kitchen
  • Equipment repair (corrected on site)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN DELFIELD COOLER AND AT DINING ROOM SEE-THRU TRUE COOLER NEAR BAR LOCATION BOTTOM RUSTED SHELVING.REMOVE HANGING SEAL AT INTERIOR OF KITCHEN HOOD SYSTEM; RESEAL PROPERLY AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED WHERE SEAL NEEDS TO BE REPLACED OR WHERE MISSING--COS.
    Location: Cook line
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR CONDENSATION LEAKS AT DINING ROOM LOCATION SEE-THRU REFRIGERATION UNIT (COOLER IS POOLING WATER AT BOTTOM SHELVING).REPAIR ALL LEAKS AT BOTTOM OF ICE MACHINE AND OR PLACE ICE MACHINE OVER PROPER FLOOR DRAIN TO ALLOW PROPER DRAINAGE AT ICE MACHINE; REPAIR FLOOR DRAINS AND LEVEL FLOOR AREA UNDER ICE MACHINE PROPERLY. PROVIDE PIPE EXTENSION TO FLOOR DRAIN IF NEEDED.
    Location: Dining room
    Equipment: True cooler
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR CONDENSATION LEAKS AT DINING ROOM LOCATION SEE-THRU REFRIGERATION UNIT (COOLER IS POOLING WATER AT BOTTOM SHELVING).REPAIR ALL LEAKS AT BOTTOM OF ICE MACHINE AND OR PLACE ICE MACHINE OVER PROPER FLOOR DRAIN TO ALLOW PROPER DRAINAGE AT ICE MACHINE; REPAIR FLOOR DRAINS AND LEVEL FLOOR AREA UNDER ICE MACHINE PROPERLY. PROVIDE PIPE EXTENSION TO FLOOR DRAIN IF NEEDED.
    Location: Dining room
    Equipment: Ice machine
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL KITCHEN 2-BAY SINK LOOSE FAUCET.
    Location: Kitchen
    Equipment: 2-bay
  • 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 ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.KEEP FOOD COVERED PROPERLY AT DINING ROOM SEE-THRU TRUE COOLER UNIT AND AT COOLER UNITS IN KITCHEN (ALSO COVER TORTILLA CHIPS IN KITCHEN).
    Location: Bar
  • 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 ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.KEEP FOOD COVERED PROPERLY AT DINING ROOM SEE-THRU TRUE COOLER UNIT AND AT COOLER UNITS IN KITCHEN (ALSO COVER TORTILLA CHIPS IN KITCHEN).
    Location: Dining 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 ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.KEEP FOOD COVERED PROPERLY AT DINING ROOM SEE-THRU TRUE COOLER UNIT AND AT COOLER UNITS IN KITCHEN (ALSO COVER TORTILLA CHIPS IN KITCHEN).
    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.
    Comments: IMPROVE INTERIOR AND EXTERIOR ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM ICE MACHINE.
    Location: Dining room
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SWITCH HOT AND COLD WATER AT MENS RESTROOM HANDSINK (EX. HOT=LEFT/COLD=RIGHT).
    Location: Mens restroom
    Equipment: Hand sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • 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. YOU CAN PURCHASE TEST STRIPS AT ANY RESTAURANT SUPPLY LOCATION OR GORDON'S FOOD SERVICE (GFS).
    Location: Kitchen
  • 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. YOU CAN PURCHASE TEST STRIPS AT ANY RESTAURANT SUPPLY LOCATION OR GORDON'S FOOD SERVICE (GFS).
    Location: Bar
  • In use utensil storage (corrected on site)
    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 LAYING DOWN IN ICE INSIDE ICE MACHINE; MAINTAIN ICE SCOOP IN PROPER FOOD-GRADE ICE SCOOP HOLDER, IN ICE MACHINE WITH ICE SCOOP HANDLE OUT OR ON SANITARY CLEAN SURFACE.
    Location: Dining room
    Equipment: Ice machine
 11/02/2012Recheck
  • 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 AT BAR.
    Location: Bar
  • 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: Dining 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: Bar
  • 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 FOODS STORED UP TOP AT KITCHEN COLD-TOP REFRIGERATION UNIT--DISCONTINUE AND STORE ALL RAW FOODS LOW BELOW READY-TO-EAT/COOKED FOODS AT ALL TIMES TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
    Location: Kitchen
    Equipment: Cold top
  • 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.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR & EXTERIOR SURFACES):-SOILED INTERIOR SURFACES OF DINING ROOM SEE-THRU TRUE COOLER.
    Location: Dining room
    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 FOLLOWING (INTERIOR & EXTERIOR SURFACES):-SOILED INTERIOR SURFACES OF DINING ROOM SEE-THRU TRUE COOLER.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR & EXTERIOR SURFACES):-SOILED INTERIOR SURFACES OF DINING ROOM SEE-THRU TRUE COOLER.
    Location: Kitchen
    Equipment: Rolling cart
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR MOP SINK AND WITH PROPER HANDLES AND HOT & COLD RUNNING WATER.
    Location: Chemical room
    Equipment: Mop 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES AT KITCHEN AND BAR LOCATION DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN CHLORINE SANITIZER AT 50 - 100 PPM.
    Location: Kitchen
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES AT KITCHEN AND BAR LOCATION DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN CHLORINE SANITIZER AT 50 - 100 PPM.
    Location: Bar
  • 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: EMPLOYEE COAT STORED ON FOOD/BEVERAGE PRODUCTS AT DRY STORAGE STOCK ROOM.
    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: EMPLOYEE COAT STORED ON FOOD/BEVERAGE PRODUCTS AT DRY STORAGE STOCK ROOM.
    Location: Dry storage
  • 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: KEEP ALL SINGLE SERVICE ITEMS/EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Bar
  • Dumpster lids / missing
    Outside dumpster has no lids and/or doors.
    Correction: Provide lids and/or doors.
    Comments: CONTACT YOUR SERVICE PROVIDER TO PROVIDE ESTABLISHMENT WITH NEW DUMPSTER WITH LIDS.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: REMOVE DUMPSTER OFF DIRT/GRASS LOCATION AND PLACE ON CONCRETE OR GRAVEL SURFACES ONLY.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: REMOVE DUMPSTER OFF DIRT/GRASS LOCATION AND PLACE ON CONCRETE OR GRAVEL SURFACES ONLY.
    Location: Outdoor storage
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE KITCHEN FIRE SUPPRESSION SYSTEM AND ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED, REPAIRED AND RE-TAGGED PROPERLY.(LAST INSPECTED IN APRIL OF 2009)PROVIDE HOOD SYSTEM INTERIOR FILTERS AT KITCHEN HOOD SYSTEM WHERE MISSING.
    Location: Kitchen
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE KITCHEN FIRE SUPPRESSION SYSTEM AND ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED, REPAIRED AND RE-TAGGED PROPERLY.(LAST INSPECTED IN APRIL OF 2009)PROVIDE HOOD SYSTEM INTERIOR FILTERS AT KITCHEN HOOD SYSTEM WHERE MISSING.
    Location: Dining room
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE KITCHEN FIRE SUPPRESSION SYSTEM AND ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED, REPAIRED AND RE-TAGGED PROPERLY.(LAST INSPECTED IN APRIL OF 2009)PROVIDE HOOD SYSTEM INTERIOR FILTERS AT KITCHEN HOOD SYSTEM WHERE MISSING.
    Location: Bar
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE AND/OR REPAIR DAMAGED CEILING TILES WHERE NEEDED AT WOMENS RESTROOM.
    Location: Womens restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR/REPLACE DAMAGED FLOORS/FLOOR TILES WHERE NEEDED UNDER DINING ROOM ICE MACHINE.
    Location: Dining room
  • 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: IMPROVE KITCHEN WALL CLEANING AND SANITIZING ROUTINELY.
    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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REFRIGERATION UNITS AND AT KITCHEN KENMORE FREEZER UNIT WHERE MISSING.
    Location: Bar
    Equipment: ----------------- Coolers ----------------
  • 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 THERMOMETERS AT BAR REFRIGERATION UNITS AND AT KITCHEN KENMORE FREEZER UNIT WHERE MISSING.
    Location: Kitchen
    Equipment: reach in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN DELFIELD COOLER AND AT DINING ROOM SEE-THRU TRUE COOLER NEAR BAR LOCATION BOTTOM RUSTED SHELVING.REMOVE HANGING SEAL AT INTERIOR OF KITCHEN HOOD SYSTEM; RESEAL PROPERLY AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED WHERE SEAL NEEDS TO BE REPLACED OR WHERE MISSING.
    Location: Kitchen
    Equipment: Delfield cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN DELFIELD COOLER AND AT DINING ROOM SEE-THRU TRUE COOLER NEAR BAR LOCATION BOTTOM RUSTED SHELVING.REMOVE HANGING SEAL AT INTERIOR OF KITCHEN HOOD SYSTEM; RESEAL PROPERLY AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED WHERE SEAL NEEDS TO BE REPLACED OR WHERE MISSING.
    Location: Dining room
    Equipment: True cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN DELFIELD COOLER AND AT DINING ROOM SEE-THRU TRUE COOLER NEAR BAR LOCATION BOTTOM RUSTED SHELVING.REMOVE HANGING SEAL AT INTERIOR OF KITCHEN HOOD SYSTEM; RESEAL PROPERLY AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED WHERE SEAL NEEDS TO BE REPLACED OR WHERE MISSING.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN DELFIELD COOLER AND AT DINING ROOM SEE-THRU TRUE COOLER NEAR BAR LOCATION BOTTOM RUSTED SHELVING.REMOVE HANGING SEAL AT INTERIOR OF KITCHEN HOOD SYSTEM; RESEAL PROPERLY AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED WHERE SEAL NEEDS TO BE REPLACED OR WHERE MISSING.
    Location: Cook line
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR CONDENSATION LEAKS AT DINING ROOM LOCATION SEE-THRU REFRIGERATION UNIT (COOLER IS POOLING WATER AT BOTTOM SHELVING).REPAIR ALL LEAKS AT BOTTOM OF ICE MACHINE AND OR PLACE ICE MACHINE OVER PROPER FLOOR DRAIN TO ALLOW PROPER DRAINAGE AT ICE MACHINE; REPAIR FLOOR DRAINS AND LEVEL FLOOR AREA UNDER ICE MACHINE PROPERLY. PROVIDE PIPE EXTENSION TO FLOOR DRAIN IF NEEDED.
    Location: Dining room
    Equipment: True cooler
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR CONDENSATION LEAKS AT DINING ROOM LOCATION SEE-THRU REFRIGERATION UNIT (COOLER IS POOLING WATER AT BOTTOM SHELVING).REPAIR ALL LEAKS AT BOTTOM OF ICE MACHINE AND OR PLACE ICE MACHINE OVER PROPER FLOOR DRAIN TO ALLOW PROPER DRAINAGE AT ICE MACHINE; REPAIR FLOOR DRAINS AND LEVEL FLOOR AREA UNDER ICE MACHINE PROPERLY. PROVIDE PIPE EXTENSION TO FLOOR DRAIN IF NEEDED.
    Location: Dining room
    Equipment: Ice machine
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL KITCHEN 2-BAY SINK LOOSE FAUCET.
    Location: Kitchen
    Equipment: 2-bay
  • 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 ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.KEEP FOOD COVERED PROPERLY AT DINING ROOM SEE-THRU TRUE COOLER UNIT AND AT COOLER UNITS IN KITCHEN (ALSO COVER TORTILLA CHIPS IN KITCHEN).
    Location: Bar
  • 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 ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.KEEP FOOD COVERED PROPERLY AT DINING ROOM SEE-THRU TRUE COOLER UNIT AND AT COOLER UNITS IN KITCHEN (ALSO COVER TORTILLA CHIPS IN KITCHEN).
    Location: Dining 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 ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.KEEP FOOD COVERED PROPERLY AT DINING ROOM SEE-THRU TRUE COOLER UNIT AND AT COOLER UNITS IN KITCHEN (ALSO COVER TORTILLA CHIPS IN KITCHEN).
    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.
    Comments: IMPROVE INTERIOR AND EXTERIOR ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM ICE MACHINE.
    Location: Dining room
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SWITCH HOT AND COLD WATER AT MENS RESTROOM HANDSINK (EX. HOT=LEFT/COLD=RIGHT).
    Location: Mens restroom
    Equipment: Hand sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • 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. YOU CAN PURCHASE TEST STRIPS AT ANY RESTAURANT SUPPLY LOCATION OR GORDON'S FOOD SERVICE (GFS).
    Location: Kitchen
  • 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. YOU CAN PURCHASE TEST STRIPS AT ANY RESTAURANT SUPPLY LOCATION OR GORDON'S FOOD SERVICE (GFS).
    Location: Bar
  • In use utensil storage (corrected on site)
    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 LAYING DOWN IN ICE INSIDE ICE MACHINE; MAINTAIN ICE SCOOP IN PROPER FOOD-GRADE ICE SCOOP HOLDER, IN ICE MACHINE WITH ICE SCOOP HANDLE OUT OR ON SANITARY CLEAN SURFACE.
    Location: Dining room
    Equipment: Ice machine
 10/26/2012Recheck
  • 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 SPRAY BOTTLE AT BAR.
    Location: Bar
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • 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 FOODS STORED UP TOP AT KITCHEN COLD-TOP REFRIGERATION UNIT--DISCONTINUE AND STORE ALL RAW FOODS LOW BELOW READY-TO-EAT/COOKED FOODS AT ALL TIMES TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
    Location: Kitchen
    Equipment: Cold top
  • 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.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR & EXTERIOR SURFACES):-SOILED INTERIOR SURFACES OF DINING ROOM SEE-THRU TRUE COOLER.
    Location: Dining room
    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 FOLLOWING (INTERIOR & EXTERIOR SURFACES):-SOILED INTERIOR SURFACES OF DINING ROOM SEE-THRU TRUE COOLER.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR & EXTERIOR SURFACES):-SOILED INTERIOR SURFACES OF DINING ROOM SEE-THRU TRUE COOLER.
    Location: Kitchen
    Equipment: Rolling cart
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR MOP SINK AND WITH PROPER HANDLES AND HOT & COLD RUNNING WATER.
    Location: Chemical room
    Equipment: Mop sink
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES AT KITCHEN AND BAR LOCATION DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN CHLORINE SANITIZER AT 50 - 100 PPM.
    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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES AT KITCHEN AND BAR LOCATION DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN CHLORINE SANITIZER AT 50 - 100 PPM.
    Location: Bar
  • 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 COAT STORED ON FOOD/BEVERAGE PRODUCTS AT DRY STORAGE STOCK ROOM.
    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: EMPLOYEE COAT STORED ON FOOD/BEVERAGE PRODUCTS AT DRY STORAGE STOCK ROOM.
    Location: Dry storage
  • 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: KEEP ALL SINGLE SERVICE ITEMS/EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Bar
  • Dumpster lids / missing
    Outside dumpster has no lids and/or doors.
    Correction: Provide lids and/or doors.
    Comments: CONTACT YOUR SERVICE PROVIDER TO PROVIDE ESTABLISHMENT WITH NEW DUMPSTER WITH LIDS.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: REMOVE DUMPSTER OFF DIRT/GRASS LOCATION AND PLACE ON CONCRETE OR GRAVEL SURFACES ONLY.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: REMOVE DUMPSTER OFF DIRT/GRASS LOCATION AND PLACE ON CONCRETE OR GRAVEL SURFACES ONLY.
    Location: Outdoor storage
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE KITCHEN FIRE SUPPRESSION SYSTEM AND ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED, REPAIRED AND RE-TAGGED PROPERLY.(LAST INSPECTED IN APRIL OF 2009)PROVIDE HOOD SYSTEM INTERIOR FILTERS AT KITCHEN HOOD SYSTEM WHERE MISSING.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE KITCHEN FIRE SUPPRESSION SYSTEM AND ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED, REPAIRED AND RE-TAGGED PROPERLY.(LAST INSPECTED IN APRIL OF 2009)PROVIDE HOOD SYSTEM INTERIOR FILTERS AT KITCHEN HOOD SYSTEM WHERE MISSING.
    Location: Dining room
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE KITCHEN FIRE SUPPRESSION SYSTEM AND ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED, REPAIRED AND RE-TAGGED PROPERLY.(LAST INSPECTED IN APRIL OF 2009)PROVIDE HOOD SYSTEM INTERIOR FILTERS AT KITCHEN HOOD SYSTEM WHERE MISSING.
    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 KITCHEN WALL CLEANING AND SANITIZING ROUTINELY.
    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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REFRIGERATION UNITS AND AT KITCHEN KENMORE FREEZER UNIT WHERE MISSING.
    Location: Bar
    Equipment: ----------------- Coolers ----------------
  • 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.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REFRIGERATION UNITS AND AT KITCHEN KENMORE FREEZER UNIT WHERE MISSING.
    Location: Kitchen
    Equipment: reach in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN DELFIELD COOLER.
    Location: Kitchen
    Equipment: Delfield cooler
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR CONDENSATION LEAKS AT DINING ROOM LOCATION SEE-THRU REFRIGERATION UNIT (COOLER IS POOLING WATER AT BOTTOM SHELVING).
    Location: Dining room
    Equipment: True cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL KITCHEN 2-BAY SINK LOOSE FAUCET.
    Location: Kitchen
    Equipment: 2-bay
  • 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 ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.KEEP FOOD COVERED PROPERLY AT DINING ROOM SEE-THRU TRUE COOLER UNIT AND AT COOLER UNITS IN KITCHEN (ALSO COVER TORTILLA CHIPS IN KITCHEN).
    Location: Bar
  • 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 ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.KEEP FOOD COVERED PROPERLY AT DINING ROOM SEE-THRU TRUE COOLER UNIT AND AT COOLER UNITS IN KITCHEN (ALSO COVER TORTILLA CHIPS IN KITCHEN).
    Location: Dining room
  • 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 ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.KEEP FOOD COVERED PROPERLY AT DINING ROOM SEE-THRU TRUE COOLER UNIT AND AT COOLER UNITS IN KITCHEN (ALSO COVER TORTILLA CHIPS IN KITCHEN).
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SWITCH HOT AND COLD WATER AT MENS RESTROOM HANDSINK (EX. HOT=LEFT/COLD=RIGHT).
    Location: Mens restroom
    Equipment: Hand sink
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • 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. YOU CAN PURCHASE TEST STRIPS AT ANY RESTAURANT SUPPLY LOCATION OR GORDON'S FOOD SERVICE (GFS).
    Location: Kitchen
  • 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. YOU CAN PURCHASE TEST STRIPS AT ANY RESTAURANT SUPPLY LOCATION OR GORDON'S FOOD SERVICE (GFS).
    Location: Bar
  • In use utensil storage (corrected on site)
    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 LAYING DOWN IN ICE INSIDE ICE MACHINE; MAINTAIN ICE SCOOP IN PROPER FOOD-GRADE ICE SCOOP HOLDER, IN ICE MACHINE WITH ICE SCOOP HANDLE OUT OR ON SANITARY CLEAN SURFACE.
    Location: Dining room
    Equipment: Ice machine
 10/11/2012Routine
  • 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: Need to have food stored at 41 F and below. Move potentially hazardous foods to a cooler at 41 F or on ice to keep cold. Keeping foods on ice is a temporary measure until the cooler can be repaired to cold hold at 41 F.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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: Too strong (black), 50-100 ppm
    Location: Bar
    Equipment: 3-bay
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: No hot water in womens RR
    Location: Womens restroom
    Equipment: Hand sink
  • 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.
    Comments: Beef, chicken (cooked and raw), and seafood04/20/12: Lengua
    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: Chlorine test strip (white)
    Location: Kitchen
    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: Chlorine test strip (white)
    Location: Bar
    Equipment: 3-bay
  • 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.
    Location: Dining room
    Equipment: Ice bin
 05/04/2012Recheck
  • 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: Need to have food stored at 41 F and below. Move potentially hazardous foods to a cooler at 41 F or on ice to keep cold. Keeping foods on ice is a temporary measure until the cooler can be repaired to cold hold at 41 F.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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: Too strong (black), 50-100 ppm
    Location: Bar
    Equipment: 3-bay
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: No hot water in womens RR
    Location: Womens restroom
    Equipment: Hand sink
  • 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.
    Comments: Beef, chicken (cooked and raw), and seafood04/20/12: Lengua
    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: Chlorine test strip (white)
    Location: Kitchen
    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: Chlorine test strip (white)
    Location: Bar
    Equipment: 3-bay
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Location: Dining room
    Equipment: Ice bin
 04/20/2012Recheck
  • 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.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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: Too strong (black), 50-100 ppm
    Location: Bar
    Equipment: 3-bay
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: No hot water in womens RR
    Location: Womens restroom
    Equipment: Hand sink
  • 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.
    Comments: Beef, chicken (cooked and raw), and seafood
    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: Chlorine test strip (white)
    Location: Kitchen
    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: Chlorine test strip (white)
    Location: Bar
    Equipment: 3-bay
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Location: Dining room
    Equipment: Ice bin
 04/13/2012Routine
  • Consumer advisory (corrected)
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: Items containing oysters and eggs made to order need a Consumer Advisory. Provide either on menu (spanish and/or english) or a sign where customers can see it.
  • 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.
    Location: Cook line
    Equipment: Prep table
  • 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: Dates labeled "Date/Month/Year"
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: 1. Single use bags storing food. Use a food grade approved bags.2. #10 can in glass reach in cooler. Transfer food to a food grade container.
    Location: Dining room
    Equipment: Reach in cooler
  • 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: 1. Single use bags storing food. Use a food grade approved bags.2. #10 can in glass reach in cooler. Transfer food to a food grade container.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Cook line
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Under handsink and 3-bay.
    Location: Kitchen (back)
  • 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.
    Comments: Two meats thawing inside 2-bay at room temperature. Do not thaw at room temperature. Thaw in reach in cooler or under cool running water.
    Location: Kitchen (back)
    Equipment: 2-bay
  • 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: Cook line
    Equipment: Prep Top Cooler
  • 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: Dry storage
    Equipment: reach in freezer
  • 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: Dining room
    Equipment: Reach in cooler
  • 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: 1. Nesting in prep top cooler bottom and reach in cooler. Nesting = storing food containers inside other food containers. Do not nest!2. Canned food stored on floor. Store on shelving.
    Location: Cook line
    Equipment: Prep Top Cooler
  • 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: 1. Nesting in prep top cooler bottom and reach in cooler. Nesting = storing food containers inside other food containers. Do not nest!2. Canned food stored on floor. Store on shelving.
    Location: Dry storage
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Water dripping into cooked shrimp in reach in cooler. Cover to protect.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Water dripping into cooked shrimp in reach in cooler. Cover to protect.
    Equipment: Prep Top Cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Water dripping into cooked shrimp in reach in cooler. Cover to protect.
    Location: Dining room
    Equipment: Reach 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.
    Location: Cook line
 12/30/2011Recheck
  • Consumer advisory
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: Items containing oysters and eggs made to order need a Consumer Advisory. Provide either on menu (spanish and/or english) or a sign where customers can see it.
  • 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.
    Location: Cook line
    Equipment: Prep table
  • 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: Dates labeled "Date/Month/Year"
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: 1. Single use bags storing food. Use a food grade approved bags.2. #10 can in glass reach in cooler. Transfer food to a food grade container.
    Location: Dining room
    Equipment: Reach in cooler
  • 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: 1. Single use bags storing food. Use a food grade approved bags.2. #10 can in glass reach in cooler. Transfer food to a food grade container.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Cook line
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Under handsink and 3-bay.
    Location: Kitchen (back)
  • 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.
    Comments: Two meats thawing inside 2-bay at room temperature. Do not thaw at room temperature. Thaw in reach in cooler or under cool running water.
    Location: Kitchen (back)
    Equipment: 2-bay
  • 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: Cook line
    Equipment: Prep Top Cooler
  • 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: Dry storage
    Equipment: reach in freezer
  • 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: Dining room
    Equipment: Reach in cooler
  • 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: 1. Nesting in prep top cooler bottom and reach in cooler. Nesting = storing food containers inside other food containers. Do not nest!2. Canned food stored on floor. Store on shelving.
    Location: Cook line
    Equipment: Prep Top Cooler
  • 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: 1. Nesting in prep top cooler bottom and reach in cooler. Nesting = storing food containers inside other food containers. Do not nest!2. Canned food stored on floor. Store on shelving.
    Location: Dry storage
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Water dripping into cooked shrimp in reach in cooler. Cover to protect.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Water dripping into cooked shrimp in reach in cooler. Cover to protect.
    Equipment: Prep Top Cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Water dripping into cooked shrimp in reach in cooler. Cover to protect.
    Location: Dining room
    Equipment: Reach 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.
    Location: Cook line
 12/19/2011Recheck
  • Consumer advisory
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: Items containing oysters and eggs made to order need a Consumer Advisory. Provide either on menu (spanish and/or english) or a sign where customers can see it.
  • 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.
    Location: Cook line
    Equipment: Prep table
  • 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: Dates labeled "Date/Month/Year"
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: 1. Single use bags storing food. Use a food grade approved bags.2. #10 can in glass reach in cooler. Transfer food to a food grade container.
    Location: Dining room
    Equipment: Reach in cooler
  • 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: 1. Single use bags storing food. Use a food grade approved bags.2. #10 can in glass reach in cooler. Transfer food to a food grade container.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Cook line
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Under handsink and 3-bay.
    Location: Kitchen (back)
  • 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.
    Comments: Two meats thawing inside 2-bay at room temperature. Do not thaw at room temperature. Thaw in reach in cooler or under cool running water.
    Location: Kitchen (back)
    Equipment: 2-bay
  • 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: Cook line
    Equipment: Prep Top Cooler
  • 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: Dry storage
    Equipment: reach in freezer
  • 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: Dining room
    Equipment: Reach in cooler
  • 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: 1. Nesting in prep top cooler bottom and reach in cooler. Nesting = storing food containers inside other food containers. Do not nest!2. Canned food stored on floor. Store on shelving.
    Location: Cook line
    Equipment: Prep Top Cooler
  • 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: 1. Nesting in prep top cooler bottom and reach in cooler. Nesting = storing food containers inside other food containers. Do not nest!2. Canned food stored on floor. Store on shelving.
    Location: Dry storage
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Water dripping into cooked shrimp in reach in cooler. Cover to protect.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Water dripping into cooked shrimp in reach in cooler. Cover to protect.
    Equipment: Prep Top Cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Water dripping into cooked shrimp in reach in cooler. Cover to protect.
    Location: Dining room
    Equipment: Reach 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.
    Location: Cook line
 12/12/2011Recheck
  • Consumer advisory
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: Items containing oysters and eggs made to order need a Consumer Advisory. Provide either on menu (spanish and/or english) or a sign where customers can see it.
  • 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.
    Location: Cook line
    Equipment: Prep table
  • 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.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: 1. Single use bags storing food. Use a food grade approved bags.2. #10 can in glass reach in cooler. Transfer food to a food grade container.
    Location: Dining room
    Equipment: Reach in cooler
  • 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: 1. Single use bags storing food. Use a food grade approved bags.2. #10 can in glass reach in cooler. Transfer food to a food grade container.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Bulk labeling (corrected on site)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Cook line
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Under handsink and 3-bay.
    Location: Kitchen (back)
  • 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.
    Comments: Two meats thawing inside 2-bay at room temperature. Do not thaw at room temperature. Thaw in reach in cooler or under cool running water.
    Location: Kitchen (back)
    Equipment: 2-bay
  • 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: Cook line
    Equipment: Prep Top Cooler
  • 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: Dry storage
    Equipment: reach in freezer
  • 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: Dining room
    Equipment: Reach in cooler
  • 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: 1. Nesting in prep top cooler bottom and reach in cooler. Nesting = storing food containers inside other food containers. Do not nest!2. Canned food stored on floor. Store on shelving.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Food storage (corrected on site)
    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: 1. Nesting in prep top cooler bottom and reach in cooler. Nesting = storing food containers inside other food containers. Do not nest!2. Canned food stored on floor. Store on shelving.
    Location: Dry storage
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Water dripping into cooked shrimp in reach in cooler. Cover to protect.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Water dripping into cooked shrimp in reach in cooler. Cover to protect.
    Equipment: Prep Top Cooler
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Water dripping into cooked shrimp in reach in cooler. Cover to protect.
    Location: Dining room
    Equipment: Reach in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Cook line
 12/02/2011Routine

Do you have any questions you'd like to ask about SAZON CATRACHO? Post them here so others can see them and respond.

×
SAZON CATRACHO respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend SAZON CATRACHO to others? (optional)
  
Add photo of SAZON CATRACHO (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
LONG JOHN SILVERS #26Speedway, IN
SPEEDWAY JR. BASEBALL/SOFTBALLSpeedway, IN
Mr. FrostyIndianapolis, IN
DOMINO'S PIZZA #2568Indianapolis, IN
*
STEAK N SHAKE #255Indianapolis, IN
BURGER KING #5631Indianapolis, IN
**
PIZZA HUTIndianapolis, IN
*****
LA FURIAIndianapolis, IN
*****
J'S FOOD MART OF INDIANA, IN
*****
INDYO FROZEN YOGURTIndianapolis, IN
*****

Restaurants in neighborhood

Name
SPEEDWAY #1018
GRACE VARIETY STORE
THORNTON OIL #402
LITTLE CAESARS PIZZA
NEW CHINA WOK
MUG N BUN
FRIENDLY MARKET
MUG N BUN PIZZA

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. IN small cities
  3. IN smaller cities
  4. Indiana
  5. Marion County, IN Restaurants