- Smoking Distance
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: DESIGNATE 2 OUTSIDE TABLES BY DOORWAY AS NON--SMOKING. THESE WERE NOT BEING USED AT THIS TIME.
|
05/13/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 04/17/2014 | Illness Complaint |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE SAUTE' PREP. COOLER CUTTING BOARD WAS SOMEWHAT SOILED, THEN WAS CLEANED AND SANITIZED. -- OK'D.
Location: Cook line
Equipment: Prep Top Cooler
- 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: BOTH ICE MACHINE SCOOPS SHOULD BE STORED IN A CLEAN CONTAINER BETWEEN USE. ( CORRECTED -- OK ).
Location: Kitchen
- 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: BOTH ICE MACHINE SCOOPS SHOULD BE STORED IN A CLEAN CONTAINER BETWEEN USE. ( CORRECTED -- OK ).
Location: Basement
|
04/04/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: NUMEROUS FRUIT FLIES/GNATS IN MAIN BAR ICE BIN AREA. TREAT AS NEEDED.
Location: Bar
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.GLOVES NEEDED AT SANDWICH AND WRAP STATION -- CORRECTED ON SITE -- OK'D.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE SOME UPPER-- INTERIOR SURFACES OF THE ICE MACHINE DOWNSTAIRS.
Location: Basement
Equipment: Ice machine
- 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 ACCUMULATED DUST FROM INSIDE SURFACES OF HOOD ABOVE DISHMACHINE.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.-- OUTSIDE BAR -- CLEAN/SANITIZE (REMOVE DEAD FLY) FROM SINK -- BY BAR ENTRANCE.
Location: 2nd bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: RESUPPLY SOAP AND TOWELS AT BAR HAND SINK.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
|
10/01/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: NUMEROUS FRUIT FLIES/GNATS IN MAIN BAR ICE BIN AREA. TREAT AS NEEDED.
Location: Bar
- 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.GLOVES NEEDED AT SANDWICH AND WRAP STATION -- CORRECTED ON SITE -- OK'D.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE SOME UPPER-- INTERIOR SURFACES OF THE ICE MACHINE DOWNSTAIRS.
Location: Basement
Equipment: Ice machine
- 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 ACCUMULATED DUST FROM INSIDE SURFACES OF HOOD ABOVE DISHMACHINE.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.-- OUTSIDE BAR -- CLEAN/SANITIZE (REMOVE DEAD FLY) FROM SINK -- BY BAR ENTRANCE.
Location: 2nd bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: RESUPPLY SOAP AND TOWELS AT BAR HAND SINK.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
|
09/24/2013 | Routine |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: ONE MOIST WIPING CLOTH SETTING ON A ONE COMPARTMENT SINK SHOULD BE RETURNED TO SANITIZER WATER BETWEEN USE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: RUSTY LOWER SHELF OF A SMALL TABLE (AT END OF SALAD PREP. STATION) SHOULD BE RESURFACED/PAINTED.
Location: Kitchen
Equipment: Metal shelving
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: THE SMALLER OF TWO ICE BINS AT THE BAR HAD TWO WINE BOTTLES SETTING IN IT ON THE ICE (MAY BE DRINK ICE).
Location: Bar
Equipment: Ice bin
|
04/02/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE BREADING COOLER LOWER COMPARTMENT MEASURED 54 DEGREES. ADJUST OR REPAIR TO HOLD 41 F OR LESS.
Location: Cook line
- Thermometer durability (corrected)
Thermometer(s) are not durable.
Correction: Thermometer(s) may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating, such as candy thermometers, may be used.
Comments: IN THE BEVERAGE AIR REACH--IN COOLER ON COOK--LINE REPLACE THE THERMOMETER.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: IN THE 1--DOOR REACH-IN COOLER CLOSEST TO FRYERS (BEVERAGE AIR) SOME OF THE WHITE METAL SHELVES HAVE CHIPPED/PEELING PAINT OR ENAMEL. REPLACE SHELVES AS NEEDED.
Location: Cook line
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: IN OR AROUND THE MOP SINK AREA ONE MOP SHOULD BE HUNG UP TO AIR--DRY BETWEEN USE.
Location: Main kitchen
- 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: IN THE DAIRY WALK--IN COOLER CLEAN A COUPLE SPOTS ON THE CEILING WHERE SOME PAINT, CAULKING, ETC. IS FLAKING OFF (VERY MINOR).
Location: Walk-in cooler
|
10/19/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE BREADING COOLER LOWER COMPARTMENT MEASURED 54 DEGREES. ADJUST OR REPAIR TO HOLD 41 F OR LESS.
Location: Cook line
- Thermometer durability
Thermometer(s) are not durable.
Correction: Thermometer(s) may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating, such as candy thermometers, may be used.
Comments: IN THE BEVERAGE AIR REACH--IN COOLER ON COOK--LINE REPLACE THE THERMOMETER.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: IN THE 1--DOOR REACH-IN COOLER CLOSEST TO FRYERS (BEVERAGE AIR) SOME OF THE WHITE METAL SHELVES HAVE CHIPPED/PEELING PAINT OR ENAMEL. REPLACE SHELVES AS NEEDED.
Location: Cook line
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: IN OR AROUND THE MOP SINK AREA ONE MOP SHOULD BE HUNG UP TO AIR--DRY BETWEEN USE.
Location: Main kitchen
- 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: IN THE DAIRY WALK--IN COOLER CLEAN A COUPLE SPOTS ON THE CEILING WHERE SOME PAINT, CAULKING, ETC. IS FLAKING OFF (VERY MINOR).
Location: Walk-in cooler
|
10/15/2012 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: CLUB SANDWICH. DISCARDED BY CHEF. CHEF REMINDED KITCHEN STAFF GLOVE USAGE WITH READY TO EAT FOODS AND PROPER HANDWASHING.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: HATS x 4
|
07/27/2012 | Non-Illness Complaint Recheck |
- 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: CLUB SANDWICH. DISCARDED BY CHEF. CHEF REMINDED KITCHEN STAFF GLOVE USAGE WITH READY TO EAT FOODS AND PROPER HANDWASHING.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: HATS x 4
|
07/26/2012 | Non-Illness Complaint |
- Maintaining shellfish tags
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Location: Kitchen
- Pests/rodents removed (corrected on site)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Sticky fly traps x 2
Location: Kitchen
|
04/24/2012 | Routine |
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Prep Top Cooler
|
04/12/2012 | Illness Complaint Recheck |
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Sunday Brunch menu. Eggs made to order (eggs over easy, sunny side up, poached, etc)
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Prep Top Cooler
|
04/03/2012 | Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Pizza make table
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Prep top cooler x 2
Location: Cook line
Equipment: Prep Top Cooler
- 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: 1. Raw beef over red onions. Stored on vegetable side.2. Raw beef stored over raw fish
Location: Kitchen
Equipment: Walk in cooler
- 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: 1. Raw beef over red onions. Stored on vegetable side.2. Raw beef stored over raw fish
Location: Cook line
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected)
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: Sanitizer dispenser concentration at 500 ppm. Too strong! Need to dilute with water until repairs can be corrected.
Location: Kitchen
Equipment: Mop sink
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Prep top coolers x 3 (lemons, salad, and pizza)
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Foods ranged from 48-51 F
Location: Cook line
Equipment: Pizza make table
- Beverage tubing (corrected)
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: Soda gun holster x 2
Location: Bar
Equipment: Soda gun & holster
- Food storage (corrected)
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: Meat container nesting in another meat container. Store seperate. Nesting = storing food containers on top of other food containers.
Location: Cook line
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: Soda gun holster x 2
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand sink by white wine cooler
Location: Kitchen
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: White wine cooler
Location: Kitchen
Equipment: Walk in 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: 1. Ice cream scoop in water, store in hot water at all times2. Tongs, spatula, etc... in 70 F water on grills, store on hot part of grill to boil to keep water hot.
Location: Kitchen
Equipment: Flat grill
- 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: 1. Ice cream scoop in water, store in hot water at all times2. Tongs, spatula, etc... in 70 F water on grills, store on hot part of grill to boil to keep water hot.
Location: Kitchen
Equipment: Char-grill
- 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: 1. Ice cream scoop in water, store in hot water at all times2. Tongs, spatula, etc... in 70 F water on grills, store on hot part of grill to boil to keep water hot.
Location: Kitchen
Equipment: Prep Top Cooler
|
02/08/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Pizza make table
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Prep top cooler x 2
Location: Cook line
Equipment: Prep Top Cooler
- 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: 1. Raw beef over red onions. Stored on vegetable side.2. Raw beef stored over raw fish
Location: Kitchen
Equipment: Walk in cooler
- 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: 1. Raw beef over red onions. Stored on vegetable side.2. Raw beef stored over raw fish
Location: Cook line
Equipment: Reach in cooler
- Chemical sanitizer concentration
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: Sanitizer dispenser concentration at 500 ppm. Too strong! Need to dilute with water until repairs can be corrected.
Location: Kitchen
Equipment: Mop sink
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Prep top coolers x 3 (lemons, salad, and pizza)
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Foods ranged from 48-51 F
Location: Cook line
Equipment: Pizza make table
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: Soda gun holster x 2
Location: Bar
Equipment: Soda gun & holster
- 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: Meat container nesting in another meat container. Store seperate. Nesting = storing food containers on top of other food containers.
Location: Cook line
Equipment: Prep Top Cooler
- 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: Soda gun holster x 2
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: White wine cooler
Equipment: Walk in 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: 1. Ice cream scoop in water, store in hot water at all times2. Tongs, spatula, etc... in 70 F water on grills, store on hot part of grill to boil to keep water hot.
Location: Kitchen
Equipment: Flat grill
- 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: 1. Ice cream scoop in water, store in hot water at all times2. Tongs, spatula, etc... in 70 F water on grills, store on hot part of grill to boil to keep water hot.
Location: Kitchen
Equipment: Char-grill
- 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: 1. Ice cream scoop in water, store in hot water at all times2. Tongs, spatula, etc... in 70 F water on grills, store on hot part of grill to boil to keep water hot.
Location: Kitchen
Equipment: Prep Top Cooler
|
01/25/2012 | Routine |
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