- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE AN EMPLOYEE BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION ON THE RECHECK INSPECTION DATE (EX. RECEIPT).*FOOD HANDLER CERTIFICATION INFO WAS GIVEN TO MANAGEMENT*
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE LINEN NAPKIN LINING FROM UNDER BAR GLASSWARE; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES ONLY (EX. BAR MATS).
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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND BAR FLOOR DRAINS.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING.1) PROVIDE PROPER BAR DISHMACHINE SWITCH BUTTONS THAT ARE MISSING--CORRECTED.2) REATTACH/SEAL EXTERIOR VENTS OF BAR REACH-IN-COOLER WHERE NEEDED--IN PROGRESS.
Location: Bar
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING.1) PROVIDE PROPER BAR DISHMACHINE SWITCH BUTTONS THAT ARE MISSING--CORRECTED.2) REATTACH/SEAL EXTERIOR VENTS OF BAR REACH-IN-COOLER WHERE NEEDED--IN PROGRESS.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING WHERE NEEDED; IN ADDITION, EXTERIOR VENTS.
Location: Bar
Equipment: Reach in cooler
|
08/28/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE AN EMPLOYEE BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION ON THE RECHECK INSPECTION DATE (EX. RECEIPT).*FOOD HANDLER CERTIFICATION INFO WAS GIVEN TO MANAGEMENT*
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE LINEN NAPKIN LINING FROM UNDER BAR GLASSWARE; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES ONLY (EX. BAR MATS).
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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND BAR FLOOR DRAINS.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING.1) PROVIDE PROPER BAR DISHMACHINE SWITCH BUTTONS THAT ARE MISSING.2) REATTACH/SEAL EXTERIOR VENTS OF BAR REACH-IN-COOLER WHERE NEEDED.
Location: Bar
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING.1) PROVIDE PROPER BAR DISHMACHINE SWITCH BUTTONS THAT ARE MISSING.2) REATTACH/SEAL EXTERIOR VENTS OF BAR REACH-IN-COOLER WHERE NEEDED.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING WHERE NEEDED; IN ADDITION, EXTERIOR VENTS.
Location: Bar
Equipment: Reach in cooler
|
07/28/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE AN EMPLOYEE BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION ON THE RECHECK INSPECTION DATE (EX. RECEIPT).*FOOD HANDLER CERTIFICATION INFO WAS GIVEN TO MANAGEMENT*
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE LINEN NAPKIN LINING FROM UNDER BAR GLASSWARE; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES ONLY (EX. BAR MATS).
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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND BAR FLOOR DRAINS.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING.1) PROVIDE PROPER BAR DISHMACHINE SWITCH BUTTONS THAT ARE MISSING.2) REATTACH/SEAL EXTERIOR VENTS OF BAR REACH-IN-COOLER WHERE NEEDED.
Location: Bar
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING.1) PROVIDE PROPER BAR DISHMACHINE SWITCH BUTTONS THAT ARE MISSING.2) REATTACH/SEAL EXTERIOR VENTS OF BAR REACH-IN-COOLER WHERE NEEDED.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING WHERE NEEDED; IN ADDITION, EXTERIOR VENTS.
Location: Bar
Equipment: Reach in cooler
|
07/21/2014 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE AN EMPLOYEE BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION ON THE RECHECK INSPECTION DATE (EX. RECEIPT).*FOOD HANDLER CERTIFICATION INFO WAS GIVEN TO MANAGEMENT*
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE LINEN NAPKIN LINING FROM UNDER BAR GLASSWARE; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES ONLY (EX. BAR MATS).
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND BAR FLOOR DRAINS.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER BAR DISHMACHINE SWITCH BUTTONS THAT ARE MISSING.
Location: Bar
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING WHERE NEEDED; IN ADDITION, EXTERIOR VENTS.
Location: Bar
Equipment: Reach in cooler
|
07/14/2014 | Routine |
| No violation noted during this evaluation. | 12/03/2013 | Routine |
- 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 ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND FLOOR DRAINS.
Location: Bar
|
07/24/2013 | Recheck |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND FLOOR DRAINS.
Location: Bar
|
07/10/2013 | Recheck |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND FLOOR DRAINS.
Location: Bar
|
06/25/2013 | Routine |
- 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: COATS, JACKETS, ETC. PROVIDE LOCKERS OR COAT RACK/HOOK.
Location: Dry storage
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT DRY STORAGE ROOM PREP SINK.
Location: Dry storage
Equipment: Prep sink
|
02/12/2013 | Recheck |
- 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: COATS, JACKETS, ETC. PROVIDE LOCKERS OR COAT RACK/HOOK.
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT DRY STORAGE ROOM PREP SINK.
Location: Dry storage
Equipment: Prep sink
|
01/25/2013 | Routine |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ITEMS STORED IN BAR HANDSINK--DISCONTINUE THIS BEHAVIOR. DO NOT USE HANDSINK FOR STORAGE.
Location: Bar
Equipment: Hand sink
- 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 CLEAN LINEN/NAPKINS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP CLEAN LINEN/NAPKINS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- 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 AT BAR.
Location: Bar
Equipment: 4-bay
|
09/13/2012 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL STATIONARY EQUIPMENT TO THE WALL: HAND SINK, BLENDER STATIONS, ICE BIN, BAR SINK, 1 COMP SINK
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL STATIONARY EQUIPMENT TO THE WALL: HAND SINK, BLENDER STATIONS, ICE BIN, BAR SINK, 1 COMP SINK
Location: Back room
- 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: WOOD SIDE PANELS, DOOR AND BRACE WILL BE SEALED.
Location: Bar
|
08/28/2012 | Pre-Licensing |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: The end sink of the four bay sink will be used as a hand sink.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
01/31/2012 | Super Bowl Routine |
- 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: CHEMICAL SANITIZER CONCENTRATION FOR CHLORINE AT BAR DISHMACHINE TOO LOW--REPAIR AND/OR ADJUST PROPERLY TO ENSURE CHLORINE SANITIZER CONCENTRATION IS AT 50 - 100 PPM. ESTABLISHMENT TOOK CORRECTIVE ACTION WITH ECOLAB CONTACT--IN PROGRESS.
Location: Bar
Equipment: Dishmachine
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: IN PROGRESS: INSTALL A HANDSINK AT THE BAR. INSTALL BY 1/19/12.
Location: Bar
Equipment: Hand sink
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: BAR DISHMACHINE WASH AND RINSE TEMP MUST BE AT 140 F ACCORDING TO DATA PLATE--REPAIR.
Location: Bar
Equipment: Dishmachine
- 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.
Location: Bar
Equipment: 4-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.
Location: Bar
Equipment: Hand sink
|
12/22/2011 | Recheck |
- 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: CHEMICAL SANITIZER CONCENTRATION FOR CHLORINE AT BAR DISHMACHINE TOO LOW--REPAIR AND/OR ADJUST PROPERLY TO ENSURE CHLORINE SANITIZER CONCENTRATION IS AT 50 - 100 PPM. ESTABLISHMENT TOOK CORRECTIVE ACTION WITH ECOLAB CONTACT--IN PROGRESS.
Location: Bar
Equipment: Dishmachine
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: IN PROGRESS: INSTALL A HANDSINK AT THE BAR. INSTALL BY 1/19/12.
Location: Bar
Equipment: Hand sink
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: BAR DISHMACHINE WASH AND RINSE TEMP MUST BE AT 140 F ACCORDING TO DATA PLATE--REPAIR.
Location: Bar
Equipment: Dishmachine
- 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.
Location: Bar
Equipment: 4-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.
Location: Bar
Equipment: Hand sink
|
12/19/2011 | Recheck |
- 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: CHEMICAL SANITIZER CONCENTRATION FOR CHLORINE AT BAR DISHMACHINE TOO LOW--REPAIR AND/OR ADJUST PROPERLY TO ENSURE CHLORINE SANITIZER CONCENTRATION IS AT 50 - 100 PPM. ESTABLISHMENT TOOK CORRECTIVE ACTION WITH ECOLAB CONTACT--IN PROGRESS.
Location: Bar
Equipment: Dishmachine
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL A HANDSINK AT THE BAR.
Location: Bar
Equipment: Hand sink
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: BAR DISHMACHINE WASH AND RINSE TEMP MUST BE AT 140 F ACCORDING TO DATA PLATE--REPAIR.
Location: Bar
Equipment: Dishmachine
- 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.
Location: Bar
Equipment: 4-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.
Location: Bar
Equipment: Hand sink
|
12/12/2011 | Recheck |
- 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.
Location: Bar
Equipment: 4-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.
Location: Bar
Equipment: Hand sink
|
12/05/2011 | Routine |
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