- Drying mops
Observation: Several mops were being stored directly in dry mop bucket. Mops must be stored in a way to allow air drying, this includes either hanging the mop or draping it over the mop bucket.
- Plumbing system maintained in good repair
Observation: Plumbing connected to ice cream cart is cut and separated. Must be fixed so it properly drains into floor sink. Plumbing must be maintained in good repair.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Bar dish machine did not have available testing strips. All chemical dish machines must have available testing strips to properly maintain that they have the proper strength of sanitizer in contact with the dishes being washed.
- Common name-working containers
Observation: Employees used two separate buckets for sanitizer and soapy water. Red buckets are used for sanitizer and green were used for soapy water. Containers must be labeled with common name of material placed within. COS
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1)Can opener had excessive food buildup along cutting edge and other areas. 2) Ice machines had buildup along corners and edges inside machine. Must be cleaned and sanitized. All equipment food contact surfaces and utensils must be clean to sight and touch.
- Multiuse food contact surfaces are cleanable
Observation: Multiple lids for food storage containers were cut or cracked. Multiuse food contact surfaces must be smooth and easily cleanable. Lids to be replaced and discarded.
- Equipment location, installation, repair, and adjustment
Observation: Dish machine at bar was not properly injecting sanitizer into sanitizing water. Sanitizer must be maintained at proper levels to maintain proper disinfection of dishes.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Duct tape was covering part of vent hood above grill area. Duct tape was removed at time of inspection. Surfaces of vent area must be smooth and easily cleanable using non absorbent material.
- Food storage containers identified with common name of food
Observation: Several containers with oil and sauces were not labeled with common name of contents. All food storage containers must be labeled with the common name of the food within.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed multiple gallons of milk without dates of opening. Any food containers not used within 24 hours of opening must be date marked and discarded after 7 days from opening. All containers which date of opening was not known by chef were discarded. COS 2)Deli meats not date marked with opening date. Chef knew dates which items were opening and marked them as so during time of inspection. COS
- Safe, unadulterated, honestly presented
Observation: Adulterated foods found in walk in cooler including: Sour cream, grapes, and zucchini. Items were discarded at time of inspection.
|
06/23/2015 | Regular |
| No violation noted during this evaluation. | 09/05/2014 | Follow Up LOC |
| No violation noted during this evaluation. | 09/03/2014 | Follow Up LOC |
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- 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:Roast beef for buffet at 127 degrees F, will be reheated to 165, now before served.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has cartons of half in half at bar and buffet coolers that are not used within 24 hours, must date mark.
- When to wash
Observation:Observed dishmachine worker handling clean items after dirty items, must wash hands after handling dirty items, corrected on site.
- Hand drying provided
Observation:Out of paper towels at handsink in bar and at buffet area, will restock now.
- Storage of clean equipment and utensils
Observation:Ice paddle in contact with walk in freezer racks and other packaging, provide some form of protection, ie bucket or other means to keep clean for upcoming usage.
- Material characteristics of non-food contact surfaces
Observation:One part of lower dishmachine equipment covered yet with shipping paper, remove to aid cleaning.
- Sanitization methods - hot water, chemical
Observation:Bar dishmachine is not registering any iodine concentration, service has been called, all glassware to be cleaned in kitchen area until problem has been repaired.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Has coleslaw that has exceeded the use by date on container, discarding now.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Handsink has been disconneted for repair in buffet area, must repair to restore handwashing capacity at this station.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:All ice machines have a small buildup on chute and/or ceiling edges, must clean and sanitize the surfaces.
- In-use utensils, between-use storage
Observation:Ice scoop on soda machine grate, store on a cleanable surface, corrected.
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08/27/2014 | Routine |
- Posting inspection reports
Observation:Has a prior year's inspection posted, must post most recent inspection within public view.
- Food storage containers identified with common name of food
Observation:Has several squeeze bottles of oils not labeled with common name, must label all food working containers to help prevent confusion.
- Miscellaneous sources of contamination
Observation:Ice bin at wait station for dining room is left open, does have lid available, keep covered when not serving ice, during low use times.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Bar-dishmachine is not registering any iodine sanitizer, was able to clear line and now is registering 12.5 ppm iodine, monitor this machine closely since this is a repeat violation.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has undated open cartons of heavy cream, half and half, and gallons of milk, must date when opened and use within 7 days unless uses whole carton is used in first 24 hours.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Ice machine has some buildup on sidewall near chute on right side, empty, wash, rinse, sanitize and let air dry before allow to refill. 2)Flat griddle tilt unit has some food debris on back rim and lid area, clean more thoroughly. Cleaning both units now.
- Toilet room
receptacle, enclosed, fixtures clean
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12/26/2013 | Routine |
- Stored frozen foods shall be maintained frozen
- Shellstock, maintaining identification
- Manual warewashing equipment, hot water sanitizing temperatures
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
05/23/2013 | Routine |
- Responsibilities of Permit Holder
Has license and inspections posted in closed supply area, moved to area accessible by public. Corrected on site.
- Plumbing
materials, design, construction and installation
- Posting of a valid license
Has license and inspections posted in closed supply area, moved to area accessible by public. Corrected on site.
- Bare hand contact with ready to eat foods
Observed bare hand contact with sandwich bread and scooped ice for beverages, discarded and gloves used now. Must use barrier method when handling any ready to eat items. Corrected on site, review with all staff.
- In-use utensils, between-use storage
1) Cornelius ice machine gasket is loose, reattach. 2) Store ice scoop on trays proviced by the bin to protect or store inverted in ice. 3) Clean Vulcan cook ovens some buildup present, 4) Clean fry pan, left in oven.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has deli sliced meats and open containers of dairy products that are not dated as to when opened. Any PHF must be dated as to when opened thawed or prepped, and used within 7 days or discarded, unless will use entire amount in first 24 hours.
- Toilet room
receptacle, enclosed, fixtures clean
- Sanitization of food contact surfaces - before use and after cleaning
Bar dishmachine is not registering any iodine concentration, service called now. Must santitze at 12.5 ppm per machine instructions. Can use dishmachine in kitchen until unit serviced.
- Food on display is protected from contamination by consumers
Has baskets of bread and plated desserts on display at buffet line not under the sneeze guard, provide a means to protect these items from contamination.
- Food storage containers identified with common name of food
Has squeeze bottles of oil and container of sugar not labeled with common name, label to help identify product.
- When to wash
Need to wash hands when put on gloves and when remove them, will discuss with staff.
- Drying mops
1) Employee RR needs a covered waste receptacle for feminine hygiene products. 2) Wet mops left in bucket, must hang on hook or position to allow to air dry.
- Cleanability of floors, walls, and ceilings
Some tile missing from the floor wall juncture in walk in cooler and at entrance for walk in freezer, both areas need repaired to make smooth, cleanable surfaces.
- Cleaning of cooking and baking equipment
1) Cornelius ice machine gasket is loose, reattach. 2) Store ice scoop on trays proviced by the bin to protect or store inverted in ice. 3) Clean Vulcan cook ovens some buildup present, 4) Clean fry pan, left in oven.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Has small amount of cooked Italian sausage that is date marked for use until yesterday, discarded now. Must follow dates and discard after the 7 days. Corrected on site.
- Food temperature measuring devices are provided and readily accessible
Thermometer needed for the small cooler used for the room service area.
- Laundry facilities
requirement, location, and use
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05/20/2013 | Routine |
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