- Thermometer, provided (corrected)
1. Provide a conspicous thermometer in all refrigerators which contain potentially hazardous foods. 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.
- Thermometer, provided (corrected)
1. Provide a conspicous thermometer in all refrigerators which contain potentially hazardous foods. 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.
- Hand sink/soap (corrected)
1. Provide soap at all hand sinks at all times. No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
1. Provide hand drying provisions at all hand sinks at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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05/09/2014 | Recheck |
- Thermometer, provided
1. Provide a conspicous thermometer in all refrigerators which contain potentially hazardous foods. 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.
- Thermometer, provided
1. Provide a conspicous thermometer in all refrigerators which contain potentially hazardous foods. 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.
- Hand sink/soap
1. Provide soap at all hand sinks at all times. No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels
1. Provide hand drying provisions at all hand sinks at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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05/02/2014 | Routine |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Empty and discard the ice in bar ice bin.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair the ceiling where damage has occurred to a smooth easily cleanable condition.
- 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: Clean and sanitize the ice bin in bar before refilling with ice.
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02/13/2014 | Recheck |
- Hand sink improper usage (corrected)
1. Do not use the hand sink for storage. 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.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Walls, floors, etc/soiled (corrected)
1. Clean the fan guards on the walk-in refrigerator refrigeration unit. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Light shields (corrected)
1. Provide a light shield on light in kitchen missing one. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
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01/08/2014 | Recheck |
- Hand sink improper usage (corrected)
1. Do not use the hand sink for storage. 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.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Walls, floors, etc/soiled
1. Clean the fan guards on the walk-in refrigerator refrigeration unit. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Light shields
1. Provide a light shield on light in kitchen missing one. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
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11/25/2013 | Recheck |
- Hand sink improper usage (corrected on site)
1. Do not use the hand sink for storage. 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.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Walls, floors, etc/soiled
1. Clean the fan guards on the walk-in refrigerator refrigeration unit. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Light shields
1. Provide a light shield on light in kitchen missing one. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
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10/23/2013 | Routine |
- Air dry (equipment and/or utensil(s)) (corrected)
1. Do not store clean ware on cloth towels. Store on a clean non porus surface. Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
- Walls, floors, etc/soiled
1. Clean the kitchen door where hands touch of soil. 2. Clean the floor in kitchen under cooking equipment. 3. Clean the fan quards in walk-in refrigerator of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the kitchen door where hands touch of soil. 2. Clean the floor in kitchen under cooking equipment. 3. Clean the fan quards in walk-in refrigerator of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the kitchen door where hands touch of soil. 2. Clean the floor in kitchen under cooking equipment. 3. Clean the fan quards in walk-in refrigerator of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided (corrected)
1. Provide a thermometer in white domestic kitchen refrigerator. 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.
- Non potentially hazardous food contact surface(s) soiled (corrected)
1. Clean the nozzle and holster on drink dispenser in bar. 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.
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04/30/2013 | Recheck |
- Air dry (equipment and/or utensil(s))
1. Do not store clean ware on cloth towels. Store on a clean non porus surface. Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
- Walls, floors, etc/soiled
1. Clean the kitchen door where hands touch of soil. 2. Clean the floor in kitchen under cooking equipment. 3. Clean the fan quards in walk-in refrigerator of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the kitchen door where hands touch of soil. 2. Clean the floor in kitchen under cooking equipment. 3. Clean the fan quards in walk-in refrigerator of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the kitchen door where hands touch of soil. 2. Clean the floor in kitchen under cooking equipment. 3. Clean the fan quards in walk-in refrigerator of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided
1. Provide a thermometer in white domestic kitchen refrigerator. 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.
- Non potentially hazardous food contact surface(s) soiled
1. Clean the nozzle and holster on drink dispenser in bar. 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.
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04/22/2013 | Routine |
- Toxic labeling (corrected)
Label all spray bottles which contain cleaning chemicals with contents. 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.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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10/19/2012 | Recheck |
- Toxic labeling
Label all spray bottles which contain cleaning chemicals with contents. 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.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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10/12/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: 1. Clean the inside of prep. refrigerator where soiled.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the inside of main ice maker ice bin where soiled. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
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04/11/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: 1. Clean the inside of prep. refrigerator where soiled.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the inside of main ice maker ice bin where soiled. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
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04/03/2012 | Routine |
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