- When to wash
Observation: Employee washing dishes handled dirty dishes then changed to putting away clean dishes without first washing their hands. Person in charge was informed. Employee washed hands. More training will be given to the employee.
- Reduced oxygen packaging conducted under a properly prepared HACCP plan, HACCP plan submitted to the Department, and records maintained and available to the regulatory authority
Observation: Three bags of vacuumed sauteed Mire Poix 11/17 stored in the reach in freezer downstairs. Establishment does not have an approved HACCP plan to vacuum seal foods. Only raw meats are exempt. Person in charge discarded the mire poix.
- Sanitization methods - hot water, chemical
Observation: High temp dish machine is not reaching minimal sanitizing surface temperature of 160F. A service call was made at time of inspection. Tech came onsite to repair the washer. The heater temperature was adjusted. Machine tested correctly.
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11/18/2015 | Regular |
| No violation noted during this evaluation. | 06/12/2015 | Physical Recheck |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Chicken stock(57F) cooked 6/4/15 was not cooled as required by the Food Code. Soup discarded by person in charge.
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06/05/2015 | Physical Recheck |
- When to wash
Observation: Employees changing disposable gloves without first washing hands. Person in charge had cooks first wash hands and then put on new gloves.
- Disclosure of menu items offered or served raw or undercooked
Observation: Current menu did not have all food items correctly marked under a disclosure for items served cooked to order or under cooked. Person in charge corrected the menu onsite and will begin printing to replace all lunch and dinner menus.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Potato Parm soup prepared today was not cooled as required by the food code. Soup was prepared per cook at 9:00am. Soup had an internal temperature of 103F at 2:00pm. Person in charge discarded the soup.
- Bare hand contact with ready to eat foods
Observation: Cook handled ready to eat food items with bare hands. Person in charge discussed violation with cook and discarded the food items.
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05/21/2015 | Regular |
- Eating, drinking, or using tobacco
Observation: Employee drinks with no lids stored in the kitchen. Drinks removed and discarded.
- Handwashing signage
Observation: No hand washing reminder sign posted at the kitchen hand washing sink by the door. Post.
- In-use utensils, between-use storage
Observation: Ice cream scoops stored in cups of room temperature water by the walk in cooler door. Ice scoop stored on a speed rack with bags of dry foods downstairs. Both items were removed and stored correctly.
- Foods are cooled using appropriate methods
Observation: Recently cooked potato parm sauce(134F) was stored in a large plastic container with a tight fitting lid and placed in the walk in cooler without being properly cooler. PIC removed the food and placed in an ice bath for rapid cooling in the two bay kitchen sink.
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11/18/2014 | Regular |
| No violation noted during this evaluation. | 05/09/2014 | Physical Recheck |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Ranch dressing(58F), roasted tomato paste(48F), ambient(48F) of the large main prep cooler was not able to maintain proper cold holding of 41F or below. Fresh salsa(55F), ambient(50F) of the small Superior reach in cooler was not able to maintain proper cold holding of 41F or below. PIC discarded all foods and called a service person at time of inspection. Service person was onsite at time of inspection.
- Handwashing signage
Observation: Hand washing reminder signs missing in the employee restrooms downstairs. Bar hand sign is posted behind towel dispenser and needs to be moved so it is visible.
- Light bulbs, protective shielding
Observation: Missing bulb cover over light in the walk in cooler.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometers not available in all kitchen and bar reach in coolers.
- Food employees hair is effectively restrained
Observation: Observed employees working in the kitchen with facial hair and no beard restraint. This is a repeat violation.
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05/07/2014 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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07/16/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Preventing contamination from equipment, utensils, and linens
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04/26/2013 | Routine |
- Food employees hair is effectively restrained
Observed no beard restraints on food employees.
- Using a handwashing sink- operation and maintenance
Observed hand sink at the bar used as a dump sink for drink items such as straws.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed Tuna and raw pork stored above food items such as cut vegetables in the reach in refrigeration under the grill. Corrected at time of inspection.
- Food storage containers identified with common name of food
Observed ingredient containers such as squirt bottles without the common name of the product. Corrected at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed pop residue had sprayed on the wall, ceiling, and floor next to the basement walk in cooler. Observed behind the grill and stove grease residue build up along the plumbing fixtures.
- Separation from food, equipment, utensils, linens, and single service
Observed Quat sanitizer spray bottle stored next to salad misxing bowls above the make top refrigeration unit across from fryers. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
Observed milk at the front bar refrigeration at 44*F and half & half at 42*F. Corrected at time of inspection. Observed cut tomatoes and butter between the temperatures of 42-44*F at the make top refrigeration unit across from fryers. Person in charge stated they have contacted maintenance to service refrigeration equipment and lowered the temperature of the temperature at time of inspection. Observed cut tomatoes at a temperature of 41*F and observed the butter at a temperature of 44*F at the end of inspection.
- Cleaning procedure
Observed food employee wash their hands at the hand sink and turned off the faucet handle with bare hands prior to drying hands with a paper towel.
- Eating, drinking, or using tobacco
Observed an open beverage behind the bar. Corrected at time of inspection.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Sanitization of food contact surfaces - before use and after cleaning
Observed no sanitizer in the mechanical dish machine. Person in charge changed the chlorine based sanitizer container and contacted maintenance to service dish machine. Corrected at time of inspection.
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04/18/2013 | Routine |
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