Manager certification expires next month. Class schedule provided.
- Jewelry - Prohibition (corrected on site)
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook has an open drink, canned drink, and poptart in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may @PERSONNEL ACTION@ so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Utensils - In-Use - Between-Use Storage
Observation: In-use stem thermometer improperly stored between uses: sitting in pan of sanitizer.
Correction: Store in-use chef's thermometer in its holder or on a clean portion of the food preparation table. Sanitize before each use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The foods in the hot holding unit were not reheated to 165F to eliminate pathogenic bacteria before placing in the unit.
Correction: Rapidly reheat food for hot holding to 165°F or above.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Install a device that produces an audible or visual warning when more chemical sanitizer needs to be added.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment observed in a state of disrepair:cracked plastic lids, folded cook pot.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: entire outside bar, low bar racks, crusty pans, shelf over microwaves,
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination in the outdoor bar.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse containers outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: broken floor tiles in bar, rusty sink counter in ladies' room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Exhaust hood, kitchen door, floors under equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Numerous flies observed in outside bar area.
Correction: Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of hazardous products (sanitizer, sterno, insecticides) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/21/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food containers(breaders?).
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Marinara hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Sanitizing Solutions, Testing Devices
Observation: There is no chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution at the warewashing machine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in a state of disrepair and damaged: 1. rusty scale, 2. rusty red cart.
Correction: Repair/remove the noted damaged items.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to one sandwich unit are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution dispensed at warewashing machine was not at an acceptable concentration(200ppm today).
Correction: Adjust the chlorine sanitizing solution level to 50-100 parts per million with a water temperature of 100°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: all beer boxes, bar racks, all equipment in outdoor bar, rolling rack in walk in, ice makers, timer, microwave, underside of wall mounted shelves in kitchen,...
Correction: Clean and sanitize these surfaces.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: The temperature measuring device probe was not observed sanitized before use and/or storage.
Correction: Clean and sanitize food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The waste oil container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Walls and Ceilings, Studs, Joists, and Rafters (repeated violation)
Observation: Studs exposed at electrical panel.
Correction: Properly enclose this area to provide a cleanable surface.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some kitchen wall areas, electrical switches, floor fans, ceiling tiles, bar floor noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of cleaners not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/29/2015 | Routine | |
- Food - Frozen Food
Observation: Frozen foods not maintained frozen in one reach in unit.
Correction: Ensure frozen food is maintained frozen.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment observed in a state of disrepair and damaged: 1. numerous damaged food containers and lids, 2. rusty red rolling cart, .
Correction: Remove/repair the noted items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted food deposits or other soil on the following: breader bins, rolling cabinet by water heater, drink guns, kegbox, underside of wall mounted shelving, timer, scale, stereo, ticket printer, True freezers, ice bucket shelf, ... and EVERYTHING in outdoor bar.
Correction: Clean and sanitize these surfaces.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The waste oil container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash, junk, and litter were observed adjacent to the refuse containers outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Wall and Ceiling Coverings and Coatings
Observation: Particle board mounted behind the three compartment sink does not provide a smooth, nonabsorbent, easily cleanable surface.
Correction: Remove the particle board and finish the wall to provide a smooth, nonabsorbent, easily cleanable surface.
- Walls and Ceilings, Studs, Joists, and Rafters
Observation: Wall is unfinished at the new walk in. Studs, wires exposed.
Correction: Properly finish wall and trim where walk in has been installed.
- Physical Facilities in Good Repair (repeated violation)
Observation: Bar floor tiles not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some kitchen wall areas and ceiling tiles, beer cooler and bar floors noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/03/2015 | Routine | |
Recommend establishing equipment temperature logs to be updated each shift.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: A staff member is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses (>500ppm quats today).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (+/- 200ppm quats) between uses.
- Food Storage - Clean and Dry Location
Observation: Food stored on the bar floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the walk in and the refrigerator that the slicer sits on cold holding at improper temperatures
Correction: Discard the potentially hazardous foods and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Sanitizing Solutions, Testing Devices
Observation: The chlorine test strips are water damaged.
Correction: Obtain a new chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Large scale is rusty, in a state of disrepair.
Correction: Repair the the scale to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or remove it.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of mold, food deposits or other soil on the following: slicer, black fan, plastic cart, rack of coffee cups, beer boxes, keg unit, everything in the outside bar, reach in unit door gaskets throughout, ...
Correction: Clean and sanitize these surfaces.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination: on floor in both bars.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor under equipment, wall areas, some ceiling tiles, and the mop sink noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Flies observed in the kitchen by hot holding equipment.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners in kitchen (by breader), in bar (by bottles), in outside bar (with shooter cups) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not with or above food, equipment, utensils, linens or single service items.
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10/15/2014 | Routine | |
Much improvement noted. Health Permit renewed. Maintain all foods in the walk in <41F consistently.
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of dry wiping cloth: finger towel hanging in back pocket.
Correction: Ensure dry cloths are used for wiping food spills from tableware and carryout containers only.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) creamers in the refrigerator, the food should have been discarded weeks ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Several plastic containers and lids observed in a state of disrepair and damaged. One scale is very rusty.
Correction: Remove all damaged equipment.
- Physical Facilities in Good Repair
Observation: Walk in door does not open properly.
Correction: Repair door so that it opens and closes properly. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some kitchen wall and ceiling areas, door, electrical switches noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Construction materials out back.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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06/30/2014 | Follow-up | |
Reinspection in June for Health Permit renewal. Correct all violations noted by that time.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands between removing gloves and putting on new ones.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: In-use ice scoop laying on drip tray under soda nozzles improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chili was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria before placing in hot holding unit.
Correction: Rapidly reheat food for hot holding to 165°F or above.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) yogurt in the refrigerator, the food should have been discarded weeks ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers missing in some refrigerators.
Correction: Provide a temperature measuring device in the front of all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Several plastic containers and lids observed in a state of disrepair and damaged. One scale is very rusty.
Correction: Remove all damaged equipment.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensation leak observed in the walk in cooler.
Correction: Repair condensation leak.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service items were observed reused as a sauce cup in the sandwich unit.
Correction: Discontinue the reuse of single-use containers as food scoops. Provide approved reusable food scoops with a handle.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: kitchen tables, wall mounted shelves, shelves, bar refrigerators, blenders, drink guns, ....
Correction: Clean and sanitize these surfaces for food contact.
- Linens - Storage of Soiled Linens
Observation: Soiled linens were found stored piled around kitchen.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items(aluminum foil pans) observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under one kitchen hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container in the ladies room.
Correction: Install a covered refuse container in the ladies room stalls.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: damaged threshold at back door..
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Employee Accommodations, Designated Areas (repeated violation)
Observation: Employee's purse stored on drinks at bar.
Correction: Use the employee lockers provided for all staff belongings.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: broken bar floor tiles, walls, ceiling in back of kitchen in disrepair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen and bar floor, walls, ceiling vents, tiles,.... noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Maintenance Tools - Cleaning Maintenance Tools - Preventing Contamination*
Observation: Brooms and dust pans observed heavily soiled with food debris and grease.
Correction: Maintain cleaning equipment in a manner that will not create an attractant for pests.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of cleaners not stored separately from insecticides or rodenticides.
Hand soap stored on ice maker.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Store cleaners below/away from food.
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05/13/2014 | Routine | |
Monitor food storage temperatures closely. Develop and enforce a detailed cleaning schedule that covers all surfaces and equipment.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed uncovered pans of cooling chicken wings stacked one on top of the other where bottom of above pan above was touching food in the next below.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in sandwich unit near warmer cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the condiment refrigerator
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:
-Ice makers, ice scoop holders
-pans of utensils
- can opener
- all storage racks and shelving
-refriderator and freezer interior surfaces
- blue dish rack used for drying cleaned equipment
-drink guns
-bottom shelves of all prep tables
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris:
- trash cans
- refrigerators/freezer exteriors and gaskets
- equipment legs and wheels
- all outdoor bar equipment
-
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service plates observed stored less than 6" off the floor.;Store single service items in its original protective packaging and at least 6" off the floor.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair: outdoor mop sink is cloged
Correction: Repair and maintain all plumbing components ans fixtures.
- Refuse - Covering Receptacles
Observation: Dumpster and grease receptacle outside was open and uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility and on the back deck of the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: large gap at bottom of back door
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: moldy ceiling at back kitchen storage area.
Correction: Repair all damaged wall and ceiling areas in the kitchen.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structure noted in need of cleaning:
-Kitchen walls
- floors
- baseboards
-ceiling areas
-pipes
-drains
- entire outdoor bar area
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Hand soap observed stored on top of ice maker
Correction: Do not store any toxic items on top of ice machines to prevent contamination
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of pesticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of pesticides must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
02/13/2014 | Routine | |
Develop and enforce a detailed, written, cleaning schedule that covers all surfaces and equipment. Make all repairs in a timely manner.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed unwrapped pans of cooling chicken stacked one on top of the other.
Correction: Prevent possible contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: Soda observed leaking at the bag in a box system on deck.
Correction: Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service aluminum foil pans observed reused.
Correction: Discontinue the reuse of single-use containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: small ice maker interior, ice bins, drink guns, can opener, all spice shakers, prep tables and shelves, reach in refrigerators, ....
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: trash cans, ticket printer, carts, shelves, all floor fans, all outdoor bar equipment,......
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Hot water to the hand sink in the kitchen has been turned off.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the soiled dishes preventing its use.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine hygiene products in the ladies room stalls.
Correction: Install covered refuse containers in the ladies room stalls.
- Employee Accommodations, Designated Areas
Observation: Employees' belongings observed stored with food.
Correction: Use the employee lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: 1 damaged floor tiles, 2. water damaged ceiling at back door, 3. back door, threshold, and wall in disrepair, 4. light out at three compartment sink, 5. light shields missing end caps by mop sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, walls, ceiling tiles, doors, entire outdoor bar noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Pests-Controlling Pests*
Observation: Observed numerous fruit flies in both bars.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. *CONTACT licensed pest control operator to treat in addition to deep cleaning and minimizing food sources.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleaners not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. *Secure pesticides when not in use.
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10/28/2013 | Routine | |
Health Permit renewed. A walk in cooler, warewashing machine, and water heater are scheduled to be installed in back kitchen area this fall. Provide a layout drawing and specifications on each. Within one week, eliminate gaps at back door(s).
No violation noted during this evaluation. | 07/15/2013 | Follow-up | |
*Health Permit expires this month. Will follow up on repairs at the end of the month for permit renewal.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(200 ppm quats) between uses.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the deck in outside bar.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Some plastic containers observed in a state of disrepair and damaged.
Correction: Remove all damaged plastic containers.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the condiment refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following : label dispenser, liquor shelves, all beer boxes, keg cooler, outdoor ice bin, prep table, can opener, ice maker, ice scoops and holder, ....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the trash can and fan in the outdoor bar have accumulations of grime and debris.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the back kitchen area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: broken bar floor tiles, damaged ceiling tiles at bar, damaged wall at back door frame, floor and baseboard installation incomplete in store room.
Correction: Complete repairs by June 30th. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, wall areas, rest room fans, bar floor, outdoor bar deck,.... noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not woth or above food, equipment, utensils, linens or single service items.
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06/10/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the condiment refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: ice scoop holder, scale, box fans, bar shelves, keg cooler, 2 door freezer.
Correction: Clean and sanitize these surfaces.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: The digital temperature measuring devices observed soiled.
Correction: Clean food thermometers before and after use to prevent cross contamination.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Full trash cans observed on back dock.
Correction: The refuse container storage area and grounds adjacent to the containers are to be maintained clean and sanitary.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Mop sink heavily soiled.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employee's coat not stored in designated area.
Correction: Store employees' personal belongings in a seperate designated area.
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03/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Big Woody's Bar & Grill, 123 Battlefield Blvd. N Ste H, Chesapeake, VA 23321 »