- 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).
Comments: CLEANING SPRAY BOTTLES HANGING ON SHELF WITH SINGLE USE BEVERAGE CUPS AND STRAWS.STORE CLEANING PRODUCTS AWAY FROM SINGLE USE ITEMS TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BULK HAM STORED NEXT TO RAW CHICKEN AND BEEF ON BOTTOM SHELF INSIDE WALK IN COOLER.STORE READY TO EAT FOOD ABOVE RAW TO PROTECT FROM CROSS CONTAMINATION.
Location: Walk-in cooler
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER ON FILE EXPIRED. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SINGLE USE CONTAINERS REUSED STORED INSIDE REACH IN COOLER.SINGLE USE CONTAINERS MAY NOT BE REUSED. PROVIDE FOOD GRADE CONTAINERS CAPABLE OF USING MORE THAN ONCE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: DIM LIGHTING IN KITCHEN AREA. INOPERABLE BULBS IN LIGHT FIXTURES.REPLACE INOPERABLE BULBS TO INCREASE LIGHT INTENSITY.
Location: Kitchen
- 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: CEILING TILES MISSING ABOVE WALK IN KEG COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ICE BUILD UP ON BOTTOM REACH IN FREEZER.
Location: Kitchen
Equipment: reach in freezer
- 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: KICK TRAY INSIDE ICE MACHINE SOILED WITH CALCIUM AND MOLD BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Ice machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT SHIELDS OVER EXPOSED BULBS IN KITCHEN AREA.
Location: Kitchen
|
09/25/2014 | Recheck |
- 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).
Comments: CLEANING SPRAY BOTTLES HANGING ON SHELF WITH SINGLE USE BEVERAGE CUPS AND STRAWS.STORE CLEANING PRODUCTS AWAY FROM SINGLE USE ITEMS TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BULK HAM STORED NEXT TO RAW CHICKEN AND BEEF ON BOTTOM SHELF INSIDE WALK IN COOLER.STORE READY TO EAT FOOD ABOVE RAW TO PROTECT FROM CROSS CONTAMINATION.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER ON FILE EXPIRED. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SINGLE USE CONTAINERS REUSED STORED INSIDE REACH IN COOLER.SINGLE USE CONTAINERS MAY NOT BE REUSED. PROVIDE FOOD GRADE CONTAINERS CAPABLE OF USING MORE THAN ONCE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: DIM LIGHTING IN KITCHEN AREA. INOPERABLE BULBS IN LIGHT FIXTURES.REPLACE INOPERABLE BULBS TO INCREASE LIGHT INTENSITY.
Location: Kitchen
- 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: CEILING TILES MISSING ABOVE WALK IN KEG COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ICE BUILD UP ON BOTTOM REACH IN FREEZER.
Location: Kitchen
Equipment: reach in freezer
- 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: KICK TRAY INSIDE ICE MACHINE SOILED WITH CALCIUM AND MOLD BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT SHIELDS OVER EXPOSED BULBS IN KITCHEN AREA.
Location: Kitchen
|
09/16/2014 | Routine |
- 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: UNLABELED SPRAY BOTTLES CONTAINING CLEANING CHEMICALS STORED IN THE BAR AND BACK KITCHEN AREA.LABEL CLEANING PRODUCTS WITH CONTENTS.
Location: Kitchen (back)
- 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: UNLABELED SPRAY BOTTLES CONTAINING CLEANING CHEMICALS STORED IN THE BAR AND BACK KITCHEN AREA.LABEL CLEANING PRODUCTS WITH CONTENTS.
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).
Comments: CLEANING SPRAY BOTTLES HANGING ON SHELF WITH ON COOK LINE AND IN THE BAR.STORE CLEANING PRODUCTS IN APPROPRIATE AREA AWAY FROM FOOD STORAGE.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CLEANING SPRAY BOTTLES HANGING ON SHELF WITH ON COOK LINE AND IN THE BAR.STORE CLEANING PRODUCTS IN APPROPRIATE AREA AWAY FROM FOOD STORAGE.
Location: Bar
- No hand washing (when) (corrected)
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: 1, FOOD HANDLER ON COOK LINE TOUCHED FACE AND DID NOT WASH HANDS TO ELIMINATE CONTAMINATION.2. FOOD HANDLERS DID NOT WASH HANDS BEFORE APPLYING GLOVESENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION AND BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES AND IN BETWEEN CHANGES.
- 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: EMPLOYEE BEVERAGE STORED IN PREP AREA WITHOUT A LID AND STRAW. BOTTLED WATER STORED IN PREP AREA AS WELL.STORE ALL EMPLOYEE BEVERAGES IN CONTAINERS WITH LIDS AND STRAWS IN PREP AREAS.
Location: Kitchen
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SINGLE USE SOUR CREAM CONTAINERS UTILIZED TO STORE FOOD INSIDE WALK AND REACH IN COOLERS.THESE CONTAINERS ARE SINGLE USE ONLY. PROVIDE REUSABLE STORAGE CONTAINERS TO STORE FOOD.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON COUNTER TOP ON COOK LINE.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, HEAVY LIME BUILD UP ON THE INTERIOR SURFACE OF THE DISH MACHINE.2. GLASS CHILLER SOILED ON THE INTERIOR LOCATED IN THE BAR.3. FAN GUARDS HEAVILY SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER ON COOK LINE.CLEAN THOROUGHLY TO REMOVE BUILD UP.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, HEAVY LIME BUILD UP ON THE INTERIOR SURFACE OF THE DISH MACHINE.2. GLASS CHILLER SOILED ON THE INTERIOR LOCATED IN THE BAR.3. FAN GUARDS HEAVILY SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER ON COOK LINE.CLEAN THOROUGHLY TO REMOVE BUILD UP.
Location: Bar
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PIZZA SCREENS STORED SOILED WITH CARBON, GREASE, AND FOOD RESIDUE ON SURFACE.CLEAN SCREENS ON A DAILY BASIS.
Location: Cook line
|
02/07/2014 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED SPRAY BOTTLES CONTAINING CLEANING CHEMICALS STORED IN THE BAR AND BACK KITCHEN AREA.LABEL CLEANING PRODUCTS WITH CONTENTS.
Location: Kitchen (back)
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED SPRAY BOTTLES CONTAINING CLEANING CHEMICALS STORED IN THE BAR AND BACK KITCHEN AREA.LABEL CLEANING PRODUCTS WITH CONTENTS.
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).
Comments: CLEANING SPRAY BOTTLES HANGING ON SHELF WITH ON COOK LINE AND IN THE BAR.STORE CLEANING PRODUCTS IN APPROPRIATE AREA AWAY FROM FOOD STORAGE.
Location: Kitchen
- 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).
Comments: CLEANING SPRAY BOTTLES HANGING ON SHELF WITH ON COOK LINE AND IN THE BAR.STORE CLEANING PRODUCTS IN APPROPRIATE AREA AWAY FROM FOOD STORAGE.
Location: Bar
- No hand washing (when)
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: 1, FOOD HANDLER ON COOK LINE TOUCHED FACE AND DID NOT WASH HANDS TO ELIMINATE CONTAMINATION.2. FOOD HANDLERS DID NOT WASH HANDS BEFORE APPLYING GLOVESENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION AND BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES AND IN BETWEEN CHANGES.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN PREP AREA WITHOUT A LID AND STRAW. BOTTLED WATER STORED IN PREP AREA AS WELL.STORE ALL EMPLOYEE BEVERAGES IN CONTAINERS WITH LIDS AND STRAWS IN PREP AREAS.
Location: Kitchen
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SINGLE USE SOUR CREAM CONTAINERS UTILIZED TO STORE FOOD INSIDE WALK AND REACH IN COOLERS.THESE CONTAINERS ARE SINGLE USE ONLY. PROVIDE REUSABLE STORAGE CONTAINERS TO STORE FOOD.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON COUNTER TOP ON COOK LINE.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, HEAVY LIME BUILD UP ON THE INTERIOR SURFACE OF THE DISH MACHINE.2. GLASS CHILLER SOILED ON THE INTERIOR LOCATED IN THE BAR.3. FAN GUARDS HEAVILY SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER ON COOK LINE.CLEAN THOROUGHLY TO REMOVE BUILD UP.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, HEAVY LIME BUILD UP ON THE INTERIOR SURFACE OF THE DISH MACHINE.2. GLASS CHILLER SOILED ON THE INTERIOR LOCATED IN THE BAR.3. FAN GUARDS HEAVILY SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER ON COOK LINE.CLEAN THOROUGHLY TO REMOVE BUILD UP.
Location: Bar
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PIZZA SCREENS STORED SOILED WITH CARBON, GREASE, AND FOOD RESIDUE ON SURFACE.CLEAN SCREENS ON A DAILY BASIS.
Location: Cook line
|
01/30/2014 | Routine |
- 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 ...
Comments: CO2 TANKS UNRESTRAINED IN THE BACK KITCHEN AREA.RESTRAIN CO2 TANKS WITH AN EFFECTIVE RESTRAINT.
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. FOOD HANLDER TOUCHING FOOD WITH BARE HANDS ON COOK LINE.READY TO EAT FOODS SHOULD NEVER BE TOUCHED WITH BARE HANDS. USE GLOVES, UTENSILS, OR DELI TISSUE TO PREVENT BARE HAND CONTACT.2. SOUFLEE CUPS STORED INSIDE SALSA AND COTTAGE CHEESE.PROVIDE UTENSILS WITH HANDLES TO DISPENSE FOOD.
- 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: NO HAND WASHING BEFORE GLOVE USE.HANDS SHOULD BE WASHED BEFORE APPLYING FOOD SERVICE GLOVES AND IN BETWEEN CHANGES.
- 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: DISH MACHINE NOT SANITIZING DISHES AFTER CYCLING.REPAIR MACHINE TO SANITIZE BETWEEN 50 AND 100 PPM.NOTE: EXCESSIVE AMOUNT OF SOAP SUDS REMAINING AT THE END OF THE CYCLE. PROVIDE REPAIR IF NECESSARY.REHECK 6/25: NOT CORRECTED. DISH MACHINE NOT SANITIZING. PROVIDE REPAIR TO SANITIZE BETWEEN 50 AND 100 PPM CHLORINE.
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: PLATE OF HALF EATEN FOOD AND BEVERAGE STORED ON PREP TABLE IN KITCHEN NEAR COOK LINE.EMPLOYEES SHOULD NOT IN FOOD SERVICE, PREP, OR STORAGE AREAS. BEVERAGES SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD SERVICE AND PREP AREAS.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: TUB OF RAW PORK STORED ABOVE READY TO EAT FOODS INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TOP OF DISHMACHINE AND DRAIN SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
Equipment: Dishmachine
- 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: GLASS CHILLER SOILED ON THE INTERIOR LOCATED IN THE BAR.
Location: Bar
|
07/02/2013 | 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 ...
Comments: CO2 TANKS UNRESTRAINED IN THE BACK KITCHEN AREA.RESTRAIN CO2 TANKS WITH AN EFFECTIVE RESTRAINT.
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. FOOD HANLDER TOUCHING FOOD WITH BARE HANDS ON COOK LINE.READY TO EAT FOODS SHOULD NEVER BE TOUCHED WITH BARE HANDS. USE GLOVES, UTENSILS, OR DELI TISSUE TO PREVENT BARE HAND CONTACT.2. SOUFLEE CUPS STORED INSIDE SALSA AND COTTAGE CHEESE.PROVIDE UTENSILS WITH HANDLES TO DISPENSE FOOD.
- 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: NO HAND WASHING BEFORE GLOVE USE.HANDS SHOULD BE WASHED BEFORE APPLYING FOOD SERVICE GLOVES AND IN BETWEEN CHANGES.
- 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: DISH MACHINE NOT SANITIZING DISHES AFTER CYCLING.REPAIR MACHINE TO SANITIZE BETWEEN 50 AND 100 PPM.NOTE: EXCESSIVE AMOUNT OF SOAP SUDS REMAINING AT THE END OF THE CYCLE. PROVIDE REPAIR IF NECESSARY.REHECK 6/25: NOT CORRECTED. DISH MACHINE NOT SANITIZING. PROVIDE REPAIR TO SANITIZE BETWEEN 50 AND 100 PPM CHLORINE.
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: PLATE OF HALF EATEN FOOD AND BEVERAGE STORED ON PREP TABLE IN KITCHEN NEAR COOK LINE.EMPLOYEES SHOULD NOT IN FOOD SERVICE, PREP, OR STORAGE AREAS. BEVERAGES SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD SERVICE AND PREP AREAS.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: TUB OF RAW PORK STORED ABOVE READY TO EAT FOODS INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TOP OF DISHMACHINE AND DRAIN SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
Equipment: Dishmachine
- 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: GLASS CHILLER SOILED ON THE INTERIOR LOCATED IN THE BAR.
Location: Bar
|
06/25/2013 | Recheck |
- CO2 tanks unrestrained
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 ...
Comments: CO2 TANKS UNRESTRAINED IN THE BACK KITCHEN AREA.RESTRAIN CO2 TANKS WITH AN EFFECTIVE RESTRAINT.
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. FOOD HANLDER TOUCHING FOOD WITH BARE HANDS ON COOK LINE.READY TO EAT FOODS SHOULD NEVER BE TOUCHED WITH BARE HANDS. USE GLOVES, UTENSILS, OR DELI TISSUE TO PREVENT BARE HAND CONTACT.2. SOUFLEE CUPS STORED INSIDE SALSA AND COTTAGE CHEESE.PROVIDE UTENSILS WITH HANDLES TO DISPENSE FOOD.
- 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: NO HAND WASHING BEFORE GLOVE USE.HANDS SHOULD BE WASHED BEFORE APPLYING FOOD SERVICE GLOVES AND IN BETWEEN CHANGES.
- 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: DISH MACHINE NOT SANITIZING DISHES AFTER CYCLING.REPAIR MACHINE TO SANITIZE BETWEEN 50 AND 100 PPM.NOTE: EXCESSIVE AMOUNT OF SOAP SUDS REMAINING AT THE END OF THE CYCLE. PROVIDE REPAIR IF NECESSARY.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PLATE OF HALF EATEN FOOD AND BEVERAGE STORED ON PREP TABLE IN KITCHEN NEAR COOK LINE.EMPLOYEES SHOULD NOT IN FOOD SERVICE, PREP, OR STORAGE AREAS. BEVERAGES SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD SERVICE AND PREP AREAS.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: TUB OF RAW PORK STORED ABOVE READY TO EAT FOODS INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TOP OF DISHMACHINE AND DRAIN SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
Equipment: Dishmachine
- 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: GLASS CHILLER SOILED ON THE INTERIOR LOCATED IN THE BAR.
Location: Bar
|
06/18/2013 | Routine |
- 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: PROVIDE LIDS ON EMPLOYEE BEVERAGE CUPS STORED IN FOOD PREP AREAS.
Location: Kitchen
- 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: PROVIDE LIGHT SHIELD OVER EXPOSED BULBS LOCATED IN BACK KITCHEN AREA.
Location: Kitchen (back)
- 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: 1. FLOOR HEAVILY SOILED WITH DRIED FOOD RESIDUE UNDER SHELVING INSIDE WALK IN COOLER. 2. VENT HEAVILY SOILED WITH DUST ON SURFACE LOCATED IN BACK KITCHEN.
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BOTTLE OF BEER STORED IN ICE DESIGNATED FOR CONSUMPTION. ENSURE BOTTLED BEVERAGES ARE NOT STORED IN ICE DESIGNATED FOR DRINKS TO PREVENT CONTAMINATION.
Location: Bar
|
12/03/2012 | Routine |
| No violation noted during this evaluation. | 09/06/2012 | Non-Illness Complaint |
- 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: COOK REMOVED RAW CHICKEN FROM COOLER AND PUT ON GRILL AND CHANGED GLOVES WITHOUT WASHING HANDS. ENSURE HANDS ARE WASHED THOROUGHLY AFTER HANDLING RAW FOODS AND THEN REMOVING AND PUTTING ON A FRESH PAIR OF GLOVES.
- 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: BLEACH SANITIZING SOLUTION TOO STRONG IN SPRAY BOTTLE (GREATER THAN 200 PPM). MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
Location: Kitchen
- 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: FLOOR AND WALL BELOW DISH MACHINE AND AREA UNDER SPRAYER SINK SOILED AND SPLATTERED WITH DRIED FOOD RESIDUE. CLEAN THOROUGHLY
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED ABOUT ONE FOOT OR LESS AT THE BOTTOM OF THE BEER GLASS COOLER. CLEAR DRAIN LINE TO PREVENT WATER POOL.
Location: Bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULK/SEALANT MILDEWED BETWEEN WALL AND DISH MACHINE. PROVIDE FRESH SEALANT.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BEER COOLER SOILED WITH SYRUP AND BUILD UP ON THE INTERIOR LOCATED IN THE BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: 1. BLACK KICK TRAY INSIDE ICE MACHINE SOILED LOCATED IN KITCHEN AREA. CLEAN AND SANITIZE THOROUGHLY.2. SODA GUN HOLSTERS SOILED WITH BUILD UP. CLEAN AND SANITIZE DAILY.
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: 1. BLACK KICK TRAY INSIDE ICE MACHINE SOILED LOCATED IN KITCHEN AREA. CLEAN AND SANITIZE THOROUGHLY.2. SODA GUN HOLSTERS SOILED WITH BUILD UP. CLEAN AND SANITIZE DAILY.
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: CHLORINE TEST STRIPS NOT AVAILABLE TO MEASURE SANITIZER CONCENTRATION IN SOLUTIONS IN SPRAY BOTTLE AND DISH MACHINE. PROVIDE CHLORINE PH TEST STRIPS (WHITE).
Location: Dish machine area
- 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 STRIPS NOT AVAILABLE TO MEASURE SANITIZER CONCENTRATION IN SOLUTIONS IN SPRAY BOTTLE AND DISH MACHINE. PROVIDE CHLORINE PH TEST STRIPS (WHITE).
Location: Kitchen
|
05/22/2012 | Recheck |
- 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: COOK REMOVED RAW CHICKEN FROM COOLER AND PUT ON GRILL AND CHANGED GLOVES WITHOUT WASHING HANDS. ENSURE HANDS ARE WASHED THOROUGHLY AFTER HANDLING RAW FOODS AND THEN REMOVING AND PUTTING ON A FRESH PAIR OF GLOVES.
- 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: BLEACH SANITIZING SOLUTION TOO STRONG IN SPRAY BOTTLE (GREATER THAN 200 PPM). MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
Location: Kitchen
- 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: FLOOR AND WALL BELOW DISH MACHINE AND AREA UNDER SPRAYER SINK SOILED AND SPLATTERED WITH DRIED FOOD RESIDUE. CLEAN THOROUGHLY
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED ABOUT ONE FOOT OR LESS AT THE BOTTOM OF THE BEER GLASS COOLER. CLEAR DRAIN LINE TO PREVENT WATER POO.
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULK/SEALANT MILDEWED BETWEEN WALL AND DISH MACHINE. PROVIDE FRESH SEALANT.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BEER COOLER SOILED WITH SYRUP AND BUILD UP ON THE INTERIOR LOCATED IN THE BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: 1. BLACK KICK TRAY INSIDE ICE MACHINE SOILED LOCATED IN KITCHEN AREA. CLEAN AND SANITIZE THOROUGHLY.2. SODA GUN HOLSTERS SOILED WITH BUILD UP. CLEAN AND SANITIZE DAILY.
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: 1. BLACK KICK TRAY INSIDE ICE MACHINE SOILED LOCATED IN KITCHEN AREA. CLEAN AND SANITIZE THOROUGHLY.2. SODA GUN HOLSTERS SOILED WITH BUILD UP. CLEAN AND SANITIZE DAILY.
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: CHLORINE TEST STRIPS NOT AVAILABLE TO MEASURE SANITIZER CONCENTRATION IN SOLUTIONS IN SPRAY BOTTLE AND DISH MACHINE. PROVIDE CHLORINE PH TEST STRIPS (WHITE).
Location: Dish machine area
- 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 STRIPS NOT AVAILABLE TO MEASURE SANITIZER CONCENTRATION IN SOLUTIONS IN SPRAY BOTTLE AND DISH MACHINE. PROVIDE CHLORINE PH TEST STRIPS (WHITE).
Location: Kitchen
|
05/15/2012 | Routine |
Restaurant representatives - add corrected or new information about WHISKEY BUSINESS, 11915 PENDLETON PIKE, Lawrence, IN »