- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 7/30/2014: MAINTAIN SLICED LUNCH MEATS AT 41 DEGREES OR BELOW. CURRENTLY, SLICED HAM AND ROAST BEEF AT 46 DEGREES FAHRENHEIT. MOVE TO COOLER AND REPLACE WITH COLD PRODUCT (41 DEGREES OR BELOW). DO NOT OVERFILL CONTAINERS. SUGGEST USING METAL PANS INSTEAD OF PLASTIC. ADJUST COOLER AS NEEDED TO MAINTAIN ITEMS HELD IN COLD-TOP AT 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Sandwich make table
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 7/30/2014: MOVE ALL ITEMS AWAY FROM HAND SINK FOR QUICK ACCESS. KEEP SINK AREA FREE AND CLEAR.
Location: Kitchen
Equipment: Hand sink
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08/07/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 7/30/2014: MAINTAIN SLICED LUNCH MEATS AT 41 DEGREES OR BELOW. CURRENTLY, SLICED HAM AND ROAST BEEF AT 46 DEGREES FAHRENHEIT. MOVE TO COOLER AND REPLACE WITH COLD PRODUCT (41 DEGREES OR BELOW). DO NOT OVERFILL CONTAINERS. SUGGEST USING METAL PANS INSTEAD OF PLASTIC. ADJUST COOLER AS NEEDED TO MAINTAIN ITEMS HELD IN COLD-TOP AT 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Sandwich make table
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 7/30/2014: MOVE ALL ITEMS AWAY FROM HAND SINK FOR QUICK ACCESS. KEEP SINK AREA FREE AND CLEAR.
Location: Kitchen
Equipment: Hand sink
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07/30/2014 | Routine |
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE GLASS DOORS OF WALK-IN COOLER. IMPROVE REGULAR ROUTINE CLEANINGS OF EQUIPMENT. 2. CLEAN INTERIORS AND EXTERIORS OF COOLERS AND FREEZERS.
Location: Kitchen
Equipment: Walk in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN AND SANITIZE FLOORS AND WALLS IN KITCHEN.
Location: Kitchen
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03/06/2014 | Non-Illness Complaint Recheck |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE GLASS DOORS OF WALK-IN COOLER. IMPROVE REGULAR ROUTINE CLEANINGS OF EQUIPMENT. 2. CLEAN INTERIORS AND EXTERIORS OF COOLERS AND FREEZERS.
Location: Kitchen
Equipment: Walk in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN AND SANITIZE FLOORS AND WALLS IN KITCHEN.
Location: Kitchen
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02/27/2014 | Non-Illness Complaint |
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: MAINTAIN HAND SINK CLEAR AND ACCESSIBLE. REMOVE MOP BUCKET AND OTHER ITEMS ON COUNTER AROUND HAND SINK. REPEAT VIOLATION.
Location: Kitchen
Equipment: Hand sink
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS LAYING ON SANDWICH MAKE TABLE. STORE WET CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE or PLACE IN SOILED LINEN STORAGE.
Location: Kitchen
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12/17/2013 | Recheck |
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: MAINTAIN HAND SINK CLEAR AND ACCESSIBLE. REMOVE MOP BUCKET AND OTHER ITEMS ON COUNTER AROUND HAND SINK. REPEAT VIOLATION.
Location: Kitchen
Equipment: Hand sink
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS LAYING ON SANDWICH MAKE TABLE. STORE WET CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE or PLACE IN SOILED LINEN STORAGE.
Location: Kitchen
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12/09/2013 | Routine |
| No violation noted during this evaluation. | 06/20/2013 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: DISCARD GLOVES, WASH HANDS AND PUT ON NEW SET OF GLOVES WHEN LEAVING SANDWICH MAKE LINE. SET UP SANDWICH MAKE AREA SO LINE DOES NOT HAVE TO BE LEFT SO OFTEN TO ACQUIRE FOOD.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: CLEAR MOP BUCKET FROM IN FRONT OF HAND SINK. MAINTAIN.
Location: Kitchen
Equipment: Hand sink
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06/20/2013 | Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: DISCARD GLOVES, WASH HANDS AND PUT ON NEW SET OF GLOVES WHEN LEAVING SANDWICH MAKE LINE. SET UP SANDWICH MAKE AREA SO LINE DOES NOT HAVE TO BE LEFT SO OFTEN TO ACQUIRE FOOD.
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: CLEAR MOP BUCKET FROM IN FRONT OF HAND SINK. MAINTAIN.
Location: Kitchen
Equipment: Hand sink
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06/14/2013 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WHEN RUNNING WATER IN ONE SINK, WATER FILLS UP IN THE OTHER 3 SINKS. REPAIR.
Location: 2nd bar
Equipment: 4-bay
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01/16/2013 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WHEN RUNNING WATER IN ONE SINK, WATER FILLS UP IN THE OTHER 3 SINKS. REPAIR.
Location: 2nd bar
Equipment: 4-bay
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01/04/2013 | Routine |
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Remove duct tape from ice machineit is not considered cleanable
Location: Kitchen
Equipment: Ice machine
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Remove condensate line from hand sink and drain into floor drain under ice bin
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Table mounted can opener rusted and soiledreplace
Location: Kitchen
Equipment: Can opener
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Current grease trap unit is too smallreplace with 40 pounds or larger
Location: Kitchen
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11/19/2012 | Pre-Licensing |
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