- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee observed cutting cheese into small cubes with bare hands... touched cheese cubes... Corrected during inspection
- Eating, drinking, smoking (corrected on site)
Employee(s) drinking in food service, prep or storage area(s). (Open drink container of counter area)
Correction: Employees shall drink in designated area(s or use a container with lid and straw. An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Corrected during inspection
Location: Kitchen (front)
- Walls, floors, etc/soiled
Physical structure, ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dish machine area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Some wiping towels observed on work surfaces in kitchen. Corrected during inspection
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: A few older reach in cooler units in kitchen with damaged door gaskets; and damaged chest freezer lids on a few old style reach in chest freezers in basement storage area.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: A few older reach in cooler units in kitchen with damaged door gaskets; and damaged chest freezer lids on a few old style reach in chest freezers in basement storage area.
Location: Dry storage
Equipment: Chest freezer
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08/18/2014 | Routine |
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, stored in improper location.
Correction: Store item(s) in an approved location.
Comments: A few pans on the floor under wire rack shelving in dish machine area. Storer clean pans up off the floor. Corrected during inspection
Location: Dish machine area
- Cutting surface(s)
Cutting surface(s) in need of bleach cleaning. Some older cutting boards
Correction: Surfaces, such as older cutting boards need to be bleached clean on a regular basis.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor clean up as needed in basement dry storage area, under wire rack shelving.
Location: Dry storage
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Main bar hand sink. Corrected during inspection
Location: Bar
Equipment: Hand sink
- Thermometer location (corrected on site)
Thermometer not located in the warmest part of the cooler.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
Comments: Make sure thermometers are located where visible in some reach in cooler/cold top units in kitchen, and in upright coolers where exterior thermometers are not operational. Corrected during inspection
Location: Kitchen
Equipment: Upright cooler
- Thermometer location (corrected on site)
Thermometer not located in the warmest part of the cooler.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
Comments: Make sure thermometers are located where visible in some reach in cooler/cold top units in kitchen, and in upright coolers where exterior thermometers are not operational. Corrected during inspection
Location: Kitchen
Equipment: Reach in cooler
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04/24/2014 | Routine |
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Wire rack storage shelving in dishmachine area of kitchen. Corrected during inspection
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dish machine area
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12/30/2013 | Routine |
- Pests/rodents
Presence of pests (Flies) in facility.
Correction: Exterminate flies using approved methods and elimination harborage conditions.
Comments: Bar off to side of dining room. Continue with extermination measures.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean ceiling and wall area in wire rack storage area of dish machine area of kitchen.
Location: Dish machine area
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Fish being thawed in sink basin under warm running water. Corrected during inspection
Location: Three bay area
Equipment: 3-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: Keep ice scoop handle out of contact with drink ice.
Comments: Front bar: Corrected during inspection
Location: Bar
Equipment: Ice bin
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08/13/2013 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Plastic spray bottle with blue liquid in front bar area.. No label.... Corrected during inspection
Location: Bar
- Eating, drinking, smoking (corrected on site)
Employee(s) drinking, in food service, prep or storage area(s).
Correction: An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open plastic cup/drink in use in salad prep area of kitchen. Corrected during inspection
Location: Prep area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Several large pots on table in back kitchen area need to be stored inverted or covered.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink in dining room/bar area men's toilet facility is draining very slowly, partially clogged.
Location: Mens restroom
Equipment: Hand sink
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04/09/2013 | Routine |
| No violation noted during this evaluation. | 12/19/2012 | Illness Complaint |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food. (Handling salad food items at salad prep area)
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Corrected during inspection
- Walls, floors, etc/soiled
Physical structure, ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean mold from ceiling in several locations in dish machine area of the kitchen.
Location: Dish machine area
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: Keep handle of ice scoops out of contact with drink ice at front bar and main bar.
Comments: Corrected during inspection
Location: Bar
Equipment: Ice bin
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12/12/2012 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. (Raw eggs above other foods)
Correction: Food shall be protected from cross contamination.
Comments: Corrected during inspection
Location: Prep area
Equipment: Reach in cooler
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly. (Back prep area)
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: A few bowls etc., on wire rack shelving.
Location: Kitchen (back)
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: A few older cutting boards have deep cuts in the cutting board surface.... Bleach clean cutting boards as needed.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Bag of onions on floor in dry storage area... Corrected during inspection.
Location: Dry storage
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Cook line hand sink in kitchen and dining room back bar hand sink. Corrected during inspection
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Cook line hand sink in kitchen and dining room back bar hand sink. Corrected during inspection
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. Repair water leak at dish machine in kitchen....
Comments: Management has aready arranged for repair work to take place.
Location: Dish machine area
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08/10/2012 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meat stored above other food.
Location: Cook line
Equipment: Reach in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Use to rinse rags, etc.. See above.
Location: Cook line
Equipment: Hand sink
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Beans - ensure properly cooled to 41 before covering and placing in cooler for holding.
Location: Cook line
Equipment: Upright cooler
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knife stored in sanitizer water. Remove.
Location: Prep area
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02/24/2012 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meat stored above other food.
Location: Cook line
Equipment: Reach in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Use to rinse rags, etc.. See above.
Location: Cook line
Equipment: Hand sink
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Beans - ensure properly cooled to 41 before covering and placing in cooler for holding.
Location: Cook line
Equipment: Upright cooler
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knife stored in sanitizer water. Remove.
Location: Prep area
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02/17/2012 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Food on the steam table was 70-110F. Instructed cook to stir foods.
Location: Cook line
- 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: 3 door reach in cooler was 44-45F. Cooler was turned down and reached 32F.
Location: Cook line
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer was at 400-500 ppm. Adjust to 200 ppm.
Location: Kitchen
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02/03/2012 | Super Bowl Routine |
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