- Eating, drinking, or using tobacco
Observation: Cup on the kitchen line did not have lid. All drinks in the kitchen must have a lid to prevent contamination.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Ice machine was moved to location without hand sink. All food handling areas must have hand washing conveniently located. Install hand sink or move ice machine to location with hand sink.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Deli ham dated 12/31, chicken wings dated 1/4, and smoked wings in walk-in dated 1/3. All PHF must be discarded after seven days. Discarded during inspection. CORRECTED
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Baked beans temped at 113 degrees and sauce temped at 102 degrees. All food must be held at 135 or higher. Discarded during inspection, educated staff, and hand out given.
- Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes
Observation: Vacuum packages of cooked beef in the reach-in cooler. Must have an approved variance from the state to reduce oxygen packaging. Remove from establishment.
- Plumbing
materials, design, construction and installation
- Handwashing signage
Observation: Every hand sink to be used by employees must have a sign reminding them to wash their hands. Given during inspection. Post in RR.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Hood filters have visible build up. Clean and maintain cleaning at frequency to prevent future issues.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: All potentially hazardous foods (PHF) must be dated when cooked, prepped and/or cooked or could be discarded. Date chicken when cooked, deli meat when sliced, deli salads when prepared.
- Cleanability of floors, walls, and ceilings
Observation: All surfaces exposed to food and food items must be smooth, easily cleanable, and nonabsorbent. Seal wood under bar matting and liquor shelving.
- Disclosure of menu items offered or served raw or undercooked
Observation: Burgers are offered under cooked but are not identified with asterisk. Identify when new menu is printed.
- Using a handwashing sink- operation and maintenance
Observation: Whisk in kitchen hand sink at start of inspection. Hand sinks are to be for hand washing only. Removed during inspection. CORRECTED.
- Common name-working containers
Observation: Spray bottle of sanitizer on bar was not labeled. All working containers of chemicals must be identified with common name of product. Labeled during inspection. CORRECTED.
- Demonstration of Knowledge
Observation: Outdated food, incorrect hot holding, inadequate date marking and cross contamination were observed during inspection. Person in charge must be able to demonstrate knowledge during inspection. Kitchen staff to be educated prior to recheck.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: 1) Raw chicken in kitchen reach-in being stored over ready to eat food. 2) Raw hambrger in walk-in cooler being stored on top on cooked roast. 3) Raw shell eggs being stored over shredded lettce, cheese, and oranges. All food must be stored in manner that will prevent contamination. Given hand out during inspection. Fix.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths on kitchen line and bar not in sanitizer. In between uses wiping cloths must be maintained in sanitizer.
- Backflow protection
air gap, device standard, when required
- Physical facilities maintained in good repair
Observation: First step going into basement from kitchen is a 9 1/2" drop and a trip hazardous. All licensed establishments must be maintained in good repair. Repair.
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01/14/2015 | Regular |
- Storage and maintenance of wet and dry wiping cloths
1) Cloths in the kitchen were laying on the counter next to prep table. Wiping cloths must be maintained in sanitizer between uses. 2) All wood exposed to food and food items must be cleanable and non absorbent. Seal wood with two coats of light colored paint or clear coat.
- Common name-working containers
Spray bottles of sanitizer were not labeled. All working containers of chemicals must be labled with the common name of the product. Labled during inspection. CORRECTED.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Top guard on deli slicer is missing. All equipment must be maintained in accordance with manufacturer requirements. Replace or repair as needed. 2) Cutting board on kitchen prep table is scored and stained. Cutting boards must be maintained so that they are able to be cleaned and sanitized. Flip, resurface or replace cutting boards. 3) Food debris on can opener blade. All food contact surfaces must be clean to sight and touch. Wash, rinse, and sanitize can opener.
- Light bulbs, protective shielding
1) Flooring in basement is no longer cleanable. Flooring in beer walk-in is buckled. All flooring installed must be cleanable and nonabsorbent. Make repairs as needed. Replace ceiling tiles over dish machine. 2) Cove base is required at floor wall juncture. Install as needed. 3) One light in basement is not shatter proof. All lights in food areas must be shielded or shatter proof. Replace bulb as needed.
- Test kit provided and used to measure sanitizing solution concentration
Establishment has chlorine test strips for checking concentration of sanitizer in dish machines but also using QA sanitizer in spray bottles. Must have test strips for checking contration of QA sanitizer
- Eating, drinking, or using tobacco
Employees must drink from covered drink containers to prevent possible contamination.
- Using a handwashing sink- operation and maintenance
1) Mop bucket was blocking hand sink in kitchen. 2) Shelving unit was propped against hand sink in food prep area. Hand sinks must be maintained for hand washing at all times. Items moved during inspection. CORRECTED.
- Material characteristics of non-food contact surfaces
1) Cloths in the kitchen were laying on the counter next to prep table. Wiping cloths must be maintained in sanitizer between uses. 2) All wood exposed to food and food items must be cleanable and non absorbent. Seal wood with two coats of light colored paint or clear coat.
- Backflow protection
air gap, device standard, when required
- Laundry facilities
requirement, location, and use
- Handwashing signage
Every hand sink to be used by employees must have a sign posted reminding them to wash their hands. Post sign in men's RR.
- Outer openings are protected
There is a tear in the screen door in kitchen. All outer opening must be protected from the entry of bugs or rodents. Repair door or keep outer door shut.
- Roasts held at a temperature of 130°F or above
Cooked chicken in kitchen drawer was temped at 50.4 degrees. All other product temped under 38 degrees. All potentially hazardous foods (PHF) must be maintained under 41 degrees. Chicken dicarded during inspection. Do not place product in that position until able to maintain temp at proper temp.
- Cleanability of floors, walls, and ceilings
1) Flooring in basement is no longer cleanable. Flooring in beer walk-in is buckled. All flooring installed must be cleanable and nonabsorbent. Make repairs as needed. Replace ceiling tiles over dish machine. 2) Cove base is required at floor wall juncture. Install as needed. 3) One light in basement is not shatter proof. All lights in food areas must be shielded or shatter proof. Replace bulb as needed.
- Cutting surfaces maintained
1) Top guard on deli slicer is missing. All equipment must be maintained in accordance with manufacturer requirements. Replace or repair as needed. 2) Cutting board on kitchen prep table is scored and stained. Cutting boards must be maintained so that they are able to be cleaned and sanitized. Flip, resurface or replace cutting boards. 3) Food debris on can opener blade. All food contact surfaces must be clean to sight and touch. Wash, rinse, and sanitize can opener.
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06/06/2013 | Routine |
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