| No violation noted during this evaluation. | 02/09/2016 | Illness Complaint |
- Reminder statement
Observation:Food that is offered/served under-cooked (hamburger or eggs to order) are not disclosed with an asterisk correlating to reminder statement. This is a repeating violation.
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02/09/2016 | Physical Recheck |
- Food storage - preventing contamination from the premises
Observation: Shelving in basement is not 6" off the floor.This is a repeat violation.
- Equipment location, installation, repair, and adjustment
Observation: Both doors of reach-in kitchen cooler across the fryers have torn gaskets.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established written procedures for responding to vomiting and diarrheal events. Provided forms to post it, corrected.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Using chlorine sanitizes but have no chlorine test kit in the bars.
- Posting inspection reports
Observation: Most recent inspection report was not posted for public view.
- Food storage containers identified with common name of food
Observation: Labeling is good, but several squeeze bottles with oil and different seasonings have no label in the kitchen. Labeled and corrected.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent hoods in kitchen area have grease buildup on screens and around on the wall.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths found wet on the cutting board counter. Removed and corrected on site. This is a repeating violation.
- Disclosure of menu items offered or served raw or undercooked
Observation: Under-cooked food (raw hamburgers or eggs to order) have not been disclosed with an asterisk correlating to reminder statement on the menu.
- Posting of a valid license
Observation: Most recent license was not posted for public view.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:The following food prepared on-site or from opened commercial container were being held for more then 7 days:several plastic bags of cooked chopped chicken and black beans in a plastic container in walk-in basement cooler. Manager discarded voluntarily. Corrected.
- Eating, drinking, or using tobacco
Observation: Employee beverage with no cover or lid being stored on food contact surface in the second bar. Covered and corrected on site.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1) Visible pink slime inside of the ice machine, 2) Build up on all pop dispenser guns and around holders of guns in the bars.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Several plastic containers containing the food prepared on site (hot dogs,cooked chicken,soup,cooked vegetable,mushrooms and other cooked meat) were not date marked or date marked incorrectly (1/22-2/22). Manager date marked correctly and voluntarily discarded food with unknown date or suspicious. Corrected on site.
- Outer openings are protected
Observation: Light showing through the back doors in the kitchen.
- Food temperature measuring devices are provided and readily accessible
Observation: Have no thermometer in reach-in prep cooler in the kitchen. Provided and corrected.
- In-use utensils, between-use storage
Observation:1)Ice scoop was stored on top of the dusty ice machine Corrected.2)Handle of scoop submerged in ice in the bar.Corrected.
- Food employees hair is effectively restrained
Observation: One food employee without hair restraints while preparing food and touching cheese.
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01/27/2016 | Regular |
- Posting inspection reports
Observation:Must post license in area that is readily viewed by the public.
- Posting of a valid license
Observation: Must post inspection in area readily viewed by the public.
- Food storage - preventing contamination from the premises
Observation: 1) Condenser in ceiling in kitchen is leaking on to food prep cooler. All food contact surfaces and equipment must be protected from contamination. Cooler moved during inspection. Change filter and replace ceiling tiles. 2) Shelving in basement is not 6" off the floor. All food and food items must be stored a minimum of 6" off the floor. Adjust shelving as needed.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths being stored on cutting board. In between uses wiping cloths must be stored in sanitizer. Buckets located during inspection.
- Food employees hair is effectively restrained
Observation: Kitchen employees are not wearing hair restraints. When cooking or prepping food must wear an effective hair restraint.
- Cleanability of floors, walls, and ceilings
Observation: Tiling in kitchen is broken and missing sections. All flooring installed must be non absorbent and easily cleanable. Replace tiling.
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05/13/2014 | Non Illness Complaint |
- Use of absorbent materials on floors
Observation: Carpet in closet for servers that is storing condiments. Food is not allowed to be stored where carpet is. Remove carpet or move required items.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths laying on counters. All wiping towels must be stored in sanitizer in between uses. Store towels in bucket of sanitizer.
- Bare hand contact with ready to eat foods
Observation: When inspection began observed employee prepping veggies without gloves. When handling ready to eat foods all food must not be handled with bare hands. Employee put on gloves and education given during inspection.
- Food storage - preventing contamination from the premises
Observation: Must provide ice bin covers to protect ice from contamination during storage
- Physical facilities maintained in good repair
Observation: Stair going to basement in back bar area are becoming detached and are a hazard. Repair as soon as possible to prevent injury.
- Disclosure of menu items offered or served raw or undercooked
Observation: All items offered under cooked on breakfast and lunch menu must be identified with asterisk. f burgers and eggs are cooked to order they must be identified.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shelled eggs being stored over bread in reach-in cooler. All food must be stored in a manner to prevent cross contamination. Raw eggs must be stored on bottom shelve.
- Handwashing signage
Observation: Every hand sink to be used by employees must have sign reminding employees to wash their hands. Given during inspection. Post at required sinks.
- Miscellaneous sources of contamination
Observation: Beer can chute in basement could contaminate dry storage items. All food must be protected from contamination. Install a cleanable separator for items on shelve
- Common name-working containers
Observation: Spray bottle of bleach water, sanitizer, and unidentified chemical were not labeled. Working containers of chemicals must be labeled with common name of product. Spray bottles were labeled and unknown chemical was emptied. CORRECTED.
- Backflow protection
air gap, device standard, when required
- Posting of a valid license
Observation: Most recent inspection must be posted.
- In-use utensils, between-use storage
Observation: Disposal ramekins being used as scoops in dry products. In use utensils must be stored with handle inverted. Removed during inspection. CORRECTED.
- Posting inspection reports
Observation: Must post license in area readily viewed by the public.
- When to wash
Observation: Glove change does not replace hand washing. All food employees must wash their hands in between glove changes and switching tasks. Educated manager on needed training and hand out given during inspection.
- Cleanability of floors, walls, and ceilings
Observation: Walls in walk-in freezer are peeling and exposed brick is under. Walls must be smooth, nonabsorbent, and easily cleanable. Repaint as needed.
- Cutting surfaces maintained
Observation: Cutting boards on kitchen line are scored and deeply stained. Food contact surfaces must be smooth and easily cleanable. Resurface or replace as needed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Slamander has excessive cheese melted on shelve. 2) Shelving next to griddle has accumulation of grease build up. Non food contact surfaces must be cleaned at frequency to prevent build-up. Remove shelving and replace with cleanable surfaces and clean salamander more frequently.
- Handwashing cleanser, availability
Observation: No soap provided at basement hand sink next to ice machine in back bar area. Every hand sink must be provided soap. Remove ice machine as is only food handling area in back bar area of basement or keep stocked with soap.
- Reminder statement
Observation: No disclosure statement on breakfast or lunch menu. Must have disclosure statement included on menu.
- Outer openings are protected
Observation: Outer door to alley has light shining through bottom. All outer openings must be protected from the entry of bugs and rodents. Replace weather stripping.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Dairy products in bar must be dated when opened. Date milk and half and half.
- 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: Box of hash browns that were reconstituted where temped at 70 degrees. All potentially hazardous foods (PHF) must be maintained at 41 degrees or 135 degrees. Food discarded during inspection. CORRECTED
- Using a handwashing sink- operation and maintenance
Observation: Observed ice in hand sink at back bar. Hand sink is to be used for hand washing only. If hand sink continues to be used for a dump sink a garnish drain will be required to be installed.
|
04/16/2014 | Routine |
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