HACCP: Hand washing. Discussed ensuring all sinks are stocked with soap, warm water, and paper towels at all times.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
Note: Kitchen is open Monday-Friday, 10 am - 2 pm and 5 - 8 pm.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Chest freezer lid in three compartment sink room is in disrepair and held together with duct tape. Hobart prep cooler in kitchen is not working. Repair or re place lid to provide an easily cleanable surface. Repair or remove Hobart cooler. Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Single service articles not re-used
Large sour cream containers are being reused to store brown gravy and cheese sauce in Frigidaire kitchen coolers. Do not reuse single-service items.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
1) Various areas of flooring are in disrepair, including walk in cooler and underneath equipment in the kitchen. 2) Floors behind bar and beneath equipment are soiled. Repair flooring. Clean floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents in restrooms are soiled. 2) Walls and ceiling in walk in cooler are damaged.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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12/15/2014 | Routine | 95 |
HACCP: Discussed proper glove use and proper hand washing. Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves. Gloves used to handle ready-to-eat food, shall be single-use gloves (used for only one task). Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations. Food service employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation which includes working with: exposed food, clean equipment and utensils, unwrapped single-service articles, and after any type of activity that contaminates the hands. Provided Hand washing bulletin.
Frozen foods are frozen.
Foods were being prepared to order, no hot holding during this inspection.
Chlorine bleach is the sanitizer used in the establishment.
Note: The establishment is in operation while seeking buyers for the establishment, ensure that the appropriate Change of Ownership paperwork and fees have been provided to this department prior to the new owners taking ownership, at least 2 weeks prior to the change in ownership in order to ensure a smooth transition and to ensure that all appropriate licenses are obtained. These can be found at www.pcchd.org.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Cardboard box lids are being used for the storage of frozen foods in the side by side cooler. 2) Cardboard liners are being used for the shelving in the walk in cooler.
Replace the cardboard lids with containers that are smooth, easily cleanable and non absorbent.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The chest freezer in the back room has a seal that is repaired with duct tape. 2) Cardboard box lids are being re-used for the storage of equipment and utensils in the cooking area.
1) Provide appropriate seals for the doors and ensure that they are maintained in good repair. Repair or replace as needed. 2) Provide plastic or metal bins that can be easily cleaned and sanitized.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Single service items properly stored, handled, dispensed
A box of single service portion cups was found stored on the floor of the back storage room.
Corrected
- Floors properly constructed, clean, drained
The floors of the walk in cooler are in disrepair. The floor under the bar equipment is soiled.
Repair all floors and clean all floors routinely.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material and maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the walk in cooler and the door of the walk in cooler are in disrepair. There are visible wood beams in the cooler and there is also damage at the seams of the wall coverings.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable and maintained in good repair.
- Lighting provided as required. Fixtures shielded
There is no light bulb shield in the walk in cooler light.
Provide a shield or shatter resistant bulb for the fixture.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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8/29/2014 | Routine | 93 |
HACCP: Discussed proper procedures for boil orders. Provided HACCP bulletin and proper temporary sink setup.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: The establishment is still operating, the owners are seeking buyers, ensure that the appropriate Change of Ownership paperwork and fees for the new owners are obtained to ensure a smooth transition and to ensure that all appropriate licenses are obtained. These can be found at www.pccchd.org.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cardboard boxes are being utilized for the storage of tenderloin in the freezer and also for other foods/spices in the establishment as well as in the walk in cooler.
Remove all cardboard boxes that are not the original boxes that the food items were delivered in. Provide plastic or metal tubs or other appropriate containers that can be cleaned and sanitized routinely.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) There are cardboard lids being used for the storage of utensils. 2) The chest freezer seal is repaired with duct tape.
Remove or replace the cardboard lids and provide plastic or metal tubs or other appropriate containers that can be cleaned and sanitized routinely. Repair or otherwise replace the seals of the freezer with appropriate seals.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces clean
The area under the griddle is heavily soiled. The sides of the fryers are heavily soiled.
Clean all non food contact surface routinely and maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
The floors in the walk in cooler are in disrepair. The floor behind the stove and cooking areas are heavily soiled.
Repair/replace damaged flooring and clean routinely.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall seams and door jamb of the walk in cooler are in disrepair, wooden beams are visible and seams are soiled.
Clean and sanitize all walls and repair all walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Lighting provided as required. Fixtures shielded
The light bulb in the walk in cooler does not have a light shield. The light shield in the kitchen above the stove is in disrepair.
Provide light shields or shatter resistant bulbs.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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4/1/2014 | Routine | 93 |
HACCP: Ensure all employee drinks are stored with a lid covering them to prevent the potential for contamination of food and food surfaces by splashing.
cl- sanitizer is used in the establishment.
frozen foods were frozen.
Note: Establishment is Cat I due to the preparation and storage of coleslaw and baked potatoes that are held for 24 hours or more. All other foods are made to order and are not kept longer than 24 hours.
- Critical: Foods properly cooled
Opened package of shredded cheese and sliced cheese in walk-in cooler were not labeled with the date that they were opened. Corrected by education.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
- No Certified Manager Present
Establishment has recently hired a new cook and does not have a person on staff that is a FSSM at this time. Check for enrollment in a FSSM course during next inspection.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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12/2/2013 | Routine | 95 |
HACCP: Discussed food preperation. Prep small portions at at time so that they are not left in the temperature danger zone for long peroids of time.
Sanitizer is Chlorine.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Fish in the stand up cooler in the kitchen was at a temperature of 48 degrees F.
Corrected by an employee discarding the fish.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The freezer lid in the back room is in disrepair.
Replace the cooler lid.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
The upper interior of the microwave across from the back door is soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Floors properly constructed, clean, drained
1) The vinyl floor in the kitchen is torn in a few spots.2) The floor behind cooking equipment is soiled with grease.
1)Floors must be maintained in good repair.2) Clean and maintain clean floors
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
1)The walls in the beer cooler are soiled. 2)The ceiling is plywood which is not sealed.
1) Clean and maintain clean all walls. 2) Paint the plywood so that it is smooth, easily cleanable and non-absorbent.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings of garbage or refuse storage rooms shall be constructed of easily cleanable, non-absorbent material.
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8/7/2013 | Routine | 90 |
HACCP DISCUSSION: MAINTENANCE OF ESTABLISHMENT
No violation noted during this evaluation. | 3/26/2013 | Routine | 100 |
HACCP DISCUSSION: DATE MARKING CHLORINE USED AS SANITIZER.
- Critical: Foods properly cooled
Containers of block cheese in the kitchen refrigerator not labeled. Label all ready to eat potentially hazardous food with date taken out of original pack and don't keep for more than seven days. First day being the day food is taken out of original pack. Education and labeling.
- Floors properly constructed, clean, drained
Soiled floor between deep freezer and Tru Cold refrigerator. Clean and maintain clean floors.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Various unecessary items stored by the Tru Cold refrigerator.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises to prevent clutter and habor for pests.
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11/12/2012 | Routine | 93 |
HACCP DISCUSSION: DATE MARKING CHLORINE USED AS SANITIZER.
- Critical: Foods properly cooled
Portioned coslaw and dressings in the refrigerator not labeled with date.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Labeled,
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces clean
Dust accumulation on window box fans.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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6/22/2012 | Routine | 90 |
HACCP: DISCUSSED STRUCTURAL ISSUES CHLORINE USED AS SANITIZER
- Foods handled with minimal manual contact
Bowl with no handle used as scoop in the bulk food container
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of white Panasonic microwave
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
Green substance (calcium) build-up around hand sink faucets in both bathrooms
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
.Chipping floor carpet in the walk-in cooler. Repair to provide smooth easily cleaned floor.
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3/14/2012 | Routine | 94 |
HACCP: DICUSSED PREVENTION OF CROSS CONTAMINATION OF FOOD. CHLORINE USED AS SANITIZER.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces clean
Peeling paints on wooden storage shelves. Repair to provide smooth and easily cleanable surface.
- Floors properly constructed, clean, drained
Soiled floor by deep freezer in the back, and under utilities at the bar area. Clean and maintain clean floors.
Chipping floor in the back storage area. Repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Cracked brick walls by kitchen entrance. Repair to eliminate crack.
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12/14/2011 | Routine | 93 |
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