- Personnel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Open beverage containers were observed. All employee beverages must be in closed containers to prevent mouth to hand contamination
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8/5/2010 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
1) True pizza prep cooler was not holding potentially hazardous foods at 41 degrees or less. Food was temped at 43.7 degrees. All potentially hazardous food in the cooler must be discarded. The unit cannot be used until necessary repairs are made.
- Personnel
- Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
According to owner, for chlorine sanitizer, she is looking for a concentration of 50 ppm or less. Chlorine sanitizer must be maintained at 50 to 100 ppm.
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
An open beverage container was observed in the bar area. All employee beverages must be in closed containers to prevent mouth to hand contamination.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Open containers of juice were observed in the bar area that were not datemarked. Open container of sliced ham that was not datemarked was observed in the reach-in cooler next to the grill. Canadian bacon, sausage, and other cooked meats for pizza toppings were observed in the pizza prep cooler that were not datemarked. All ready-to-eat potentially hazardous foods must be dated on the day opened or prepared and used within seven days or be discarded.
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Several boxes of food were observed on the floor of the walk-in cooler and freezer. All food items must be stored at least six inches off the floor to prevent contamination and allow for cleaning. REPEAT VIOLATION
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
The mechanical dishwasher did not register any sanitizer. According to owner, they are out of sanitizer and more is to be ordered today. The dishwasher cannot be used until more sanitizer is obtained and it is registering the correct chlorine concentration (50 to 100 ppm). All dishes must be washed, rinsed, and sanitized in the three compartment sink until dishwasher has adequate sanitation.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Handwashing signs were not posted at any of the handwashing sinks in the kitchen, bar area, or restrooms. "Food employees must wash hands" signs must be posted at all handwashing sinks. REPEAT VIOLATION
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
- Facility/Equipment Requirements
- Equipment adequate to maintain temperature (Cold & hot holding equip, inadequate in number & design 4-301.11, p 117)
1) The reach-in beer cooler next to popcorn machine in bar area has water standing in bottom of cooler. Temperature was at less than 41 degrees. Make sure top of bottles is not submerged in water. Make necessary repairs to equipment. 2) The walk-in freezer in kitchen has significant ice buildup on and below condenser, indicating equipment is not operating correctly. Temperature in freezer was less than 32 degrees, keeping food frozen. Make necessary repairs to equipment.
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
1) The cutting board on the food prep cooler adjacent to grill has scoring and staining. Use other side of cutting board, resurface, or replace. 2) The microwave had significant food buildup and must be cleaned. 3) The meat slicer had food buildup and must be cleaned. 4) The pizza pans above pizza oven had food buildup and must be cleaned.
- Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
1) The top of the pizza oven has food buildup and must be cleaned. 2) The food prep sink has buildup and must be cleaned.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
- License posted/maintained (License not posted/displayed 8-304.11, p 200)
- Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
1) Official no smoking signs must be posted at all entrances. 2) Ashtrays were observed in outdoor seating area. Smoking is prohibited in these areas.
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7/19/2010 | Routine |
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Few boxes of food are stored on the floor in the walkin cooler. All food needs to be stored at least 6 inches off the floor.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Need to post a sign at each handwashing sink that notifies employees they must wash their hands.
- Facility/Equipment Requirements
- Food contact surfaces (Equipment: location/installation/repair/adjustment 4-401, 4-402, 4-501.11, p 120-123)
Gaskets are loose on both doors of the True reachin freezer. Need to repair/replace the gaskets.
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11/2/2009 | Routine |
| No violation noted during this evaluation. | 10/27/2008 | Routine |
- Personnel
- Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
Still need to send at least one person to a food safety certification course. The information sheet for the April 11th class was left, as they plan to send someone to this class.
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3/8/2007 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Grendadine and other drik mixes were being kept out at room temperature, and indicate "refrigerate after opening" on the label. These mixes were discarded.
- Personnel
- Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
At least 1 person must be sent to a food safety certification class w/in the next 90 days.
- Plumbing/Water/Sewage
- Back flow/back siphonage protection (Air gap, design: 1" minimum or 2 X supply inlet, whichever is greater 5-202.13, p 149)
1) The ice machine's small discharge hose leading to the adjacent floor sink, and 2) The soda gun holder at the bar discharge line are not backflow prevented. These lines need to have a 1" air gap from the bottom of the pipe to the flood level of the floor sink.
- Facility/Equipment Requirements
- Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
The cutting board on the prep cooler is overused and cannot be properly cleaned. A new cutting board has been ordered.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
The microwave is unclean on the inside and must be cleaned.
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12/13/2006 | Routine |
- Personnel
- Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
At least 1 person must be sent to a food safety certification course within 90 days.
- Warewashing
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
They plan on using quat santiizer. Quat test strips will be needed to test the concentration. Make sure the concentration is kept at 200ppm.
- Facility/Equipment Requirements
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
1) A few tiles under the cook line are chipping and need to be replaced to make the floor easily cleanable. 2) Some racks throughout the establishment have bottom shelving that is too close to the floor. Raise the bottom shelving so that they provide a 6" clearance to the floor.
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
Daylight can be seen along the edge of the back door. Install a gasket so that no daylight can be seen around the edges of this door when shut.
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10/20/2006 | Routine |
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