| No violation noted during this evaluation. | 01/20/2016 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certifieed food protection manager on site.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility did not have a thin tipped thermometer.
- Storage and maintenance of wet and dry wiping cloths
Observation: The wiping cloths were setting on counter tops after each use.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: The upright fridge units did not have a thermometer placed in them.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The food contact surfaces in the prep area were not clean to sight. The units were clean prior to me leaving.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan on site. I provided them with one and the facility stated they will copy it and place it into protocol.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non food contact surfaces were not clean to sight.
|
06/29/2015 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw hamburger was being stored above eggs in the walk in cooler.
- Hand drying provided
Observation: The hand sink did not have paper towels stored at the sink unit.
- Manual warewashing sinks requirements
Observation: The three hole sink is unapproved and shall be removed and replaced.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager.
- 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: The fridge unit next to the prep table was operating at 46-48 degrees F. The unit was turned down and working before I left.
- Light bulbs, protective shielding
Observation: Lights were unprotectived in the prep area.
- Dressing areas and lockers
Observation: Coats were being stored on top of the beer coolers.
- Eating, drinking, or using tobacco
Observation: The cook had a drinking cup without a lid and a straw or a screw cap lid.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several cooked products were not date marked.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener was not clean to sight.
|
11/25/2014 | Regular |
- Storage of clean linens, single-service, and single use articles
Observation: Single use cups were not being stored in plastic sleeves behind the bar area.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The vent screen in the walk in cooler was dusty.
- Outer openings are protected
Observation: The back door was not sealed.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin probe thermometer.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dishes under the prep table were not clean to sight.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Demonstration of Knowledge
Observation: The person in charge did not know the cooking temps of chicken, beef, and fish.
- Beverage tubing, cold plates, and ice unit drain lines
Observation: The cold plate in the bar areas are unapproved.
- Maintaining premises free of litter and unnecessary equipment
Observation: The old fridge unit in back is not in use and smells. The unit shall be removed from the facility.
- Food storage containers identified with common name of food
Observation: The flour, ice bucket, and squirt bottles were not labeled.
|
03/26/2014 | Routine |
- Bare hand contact with ready to eat foods
A cook was handling lettuce with his bare hands. Corrected at time of inspection.
|
09/04/2013 | Routine |
- Manual warewashing sinks requirements
The three hole sink is unapproved and shall be replaced. I have given the owner 6 months to replace the unit.
- Foods are cooled using appropriate methods
Several products (chicken, beef, cooked veggies) were cooked the night before and temped out between the temps of 45-49 degrees F. All items were discarded. The items were placed in a steel container and sealed with plastic wrap. The items have a total of 6 hours to cool from 135 to 41 degrees F. Use the freezer and leave the plastic wrap unsealed on one of the sidest.
- Beverage tubing, cold plates, and ice unit drain lines
The hoses and cold plate are unapproved in the ice bins. The can opener was not clean to sight. Several dishes were not clean to sight. The ice machine had some mold spots on the unit.
- Toilet room
receptacle, enclosed, fixtures clean
- Storage and maintenance of wet and dry wiping cloths
Common towels were being left out after each use. The common towels shall be placed in sanitizer after each use. Behind the ice machine was filthy.
- Condiments are protected from contamination by consumers
The ice in the bar area is not protected with an ice cover.
- equipment food contact surfaces and utensils clean to sight and touch.
The hoses and cold plate are unapproved in the ice bins. The can opener was not clean to sight. Several dishes were not clean to sight. The ice machine had some mold spots on the unit. --Common towels were being left out after each use. The common towels shall be placed in sanitizer after each use. Behind the ice machine was filthy.
- Disclosure of menu items offered or served raw or undercooked
- Roasts held at a temperature of 130°F or above
Cheese and cut tomatoes on the cold hold line was 43-44 degrees F. The items shall maintain 41 degrees or below on the cold hold line.
- 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
Several products (chicken, beef, cooked veggies) were cooked the night before and temped out between the temps of 45-49 degrees F. All items were discarded. The items were placed in a steel container and sealed with plastic wrap. The items have a total of 6 hours to cool from 135 to 41 degrees F. Use the freezer and leave the plastic wrap unsealed on one of the sidest.
- Linens- cleaning and storage
The hoses and cold plate are unapproved in the ice bins. The can opener was not clean to sight. Several dishes were not clean to sight. The ice machine had some mold spots on the unit.
- Hand drying provided
The hand sink did not have paper towels at the sink.
- Food temperature measuring devices are provided and readily accessible
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
The precooked meat was not date marked.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
The cooks did not remember the food service 101 requirements and did not have a sick policy in place.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Pre cooked beef was being reheated on the hot hold line. The item shall be reheated on the oven or in the microwave unit. The products were 75-85 degrees. The product was only on the hot hold for one hour so the item was allowed to be placed on the oven and was cooked. The items reached 178 degrees after being cooked.
|
08/21/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
|
04/01/2013 | Routine |
- Food on display is protected from contamination by consumers
The ice in the bar area was not covered.
- Posting of a valid license
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent filters were filthy above the oven/fryer area.
- Linens- cleaning and storage
The cold plates in the ice holding units are unapproved. The scoop's handles were laying in the ice. Dishes by the oven unit had some food spots on them. Sinks were not cleaned in the bar areas.
- Bare hand contact with ready to eat foods
Employees were cutting onions with their bare hands.
- Drying mops
There is two holes in the walls in the back. The waste paper container in the women's restroom was not covered. The cooler doors in the front bar were damaged.
- Beverage tubing, cold plates, and ice unit drain lines
The cold plates in the ice holding units are unapproved. The scoop's handles were laying in the ice. Dishes by the oven unit had some food spots on them. Sinks were not cleaned in the bar areas.
- Poisonous or toxic materials used and applied
The sanitizer in the bar area tested out to 0 ppm. The quat shall be at 200 ppm.
- Outer openings are protected
The back door was not sealed.
- Food temperature measuring devices are provided and readily accessible
Thermometers were not present in all the fridge units. The facility did not have a thin probe thermometer on site.
- Duties of PIC
The person in charge did not know all the cooking and cooling requirements. The facility did not have a sick policy on hand.
- Light bulbs, protective shielding
The lights in the prep area were not protected.
- Designated areas for employees
use of designated areas by employees
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
The cooked foods in the chest fridge were not labeled with a date mark.
- Food employees hair is effectively restrained
The employee was not wearing a hair restraint while prepping or serving food.
- When to wash
The employee did not wash hands prior to placing gloves on.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Beef was being stored above salsa in the walk in cooler in back.
- Manual warewashing sinks requirements
The three hole sink in the prep area is not approved. No test kit was on site to test sanitizer with.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
The person in charge did not know all the cooking and cooling requirements. The facility did not have a sick policy on hand.
- equipment food contact surfaces and utensils clean to sight and touch.
The microwave units were filthy. The door in the walk in cooler was wood and considered uncleanable. --The cold plates in the ice holding units are unapproved. The scoop's handles were laying in the ice. Dishes by the oven unit had some food spots on them. Sinks were not cleaned in the bar areas.
|
03/14/2013 | Routine |
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