| No violation noted during this evaluation. | 01/19/2016 | Risk Factor | |
| No violation noted during this evaluation. | 11/02/2015 | Risk Factor | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the upstairs kitchen was used for thawing a cheese sauce.
Correction: The handwash facility identified above is to be used for washing hands only
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10/02/2015 | Complaint | |
| No violation noted during this evaluation. | 07/15/2015 | Risk Factor | |
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the shelf above the soft drink beverage station has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Baseboard in the basement near basement entrance, and door frame around door to beer room are not sealed.
Correction: Seal or paint the baseboard and door frame with a food grade paint. This will provide a smooth, impervious and easily cleanable surface.
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04/20/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter and Shredded Cheese observed cold holding at improper temperature in the Delfield reach in refrigerator outside the office area.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/22/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese and Meatballs observed cold holding at improper temperature in food prep reach in refrigerator #4.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/21/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Delfield Reach in Refrig: Sliced Tomatoes: 40. Walk in Refrig. Provolone Cheese: 34.
No violation noted during this evaluation. | 07/16/2014 | Risk Factor | |
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the basement outside the beer walk in refrigerator has an accumulation of grime and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/15/2014 | Routine | |
| No violation noted during this evaluation. | 01/15/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F) Cold Holding: Walk in Refrig.: Ham, Sliced: 39, Pasta Sauce:: 36
No violation noted during this evaluation. | 09/09/2013 | Risk Factor | |
- Light Bulbs Protective Shielding
Observation: Light tubes in florescent light fixtures in the downstairs single service items/dry storage area observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or install protective sleeves over the light tubes.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees: sign missing at the lavatory in the bar.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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06/07/2013 | Routine | |
Approved to operate.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk in and reach in refrigerators. .
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Thermometers for all refrigeration units will be in on next restaurant supplies delivery.
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05/06/2013 | Routine | |
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