- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods were cold holding at improper temperatures in the make table: sour cream- 49-56*F, feta- 50*F, ham-45*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration units are not properly dated for disposition: chicken salad, beans, green beans and gravy.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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 - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The following non-potentially hazardous food surfaces were observed soiled with accumulations of grime and debris Ice machine inner dividing plate, beer gun nozzles.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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03/25/2016 | Risk Factor | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) salad with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) lunch meat in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the specials menu board indicates that there is no consumer advisory for the tuna that may be served raw and/or undercooked. The menu board does say cooked to order, but the consumer advisory warning statement is missing.
Correction: Provide a warning statement on the menu board that states: Consuming raw or undercooked tuna may increase your risk of foodborne illness.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The ice machine interior divider is heavily soiled with a black colored growth. The breading sifter is soiled with residue and not cleaned daily after being used.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave ovens was observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the men's restroom.
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 (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (men's restroom).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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11/05/2015 | Risk Factor | |
All food temperatures taken were internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the make table are cold holding at improper temperatures: Chicken salad- 45*F, tomatoes- 45*F and ham- 45*F. The rest of the foods were at proper temperatures, but were just taken out of the reach-in refrigerator. The ambient air temp of the unit is 45*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discontinue using this unit for the storage of PHF's until it is repaired.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the reach in refrigerator are not properly dated for disposition: Lunch meat, BBQ, and baked potatoes.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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 Compartments, Drainage
Observation: The bar keg cooler waste collection compartment drains to the floor where a heavily soiled beer soaked towel lays on the floor collecting the drainage.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. The drainage should extend to a drain of some sort or have a sanitary method of draining.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:make table and reach-in refrigerator door gaskets, door to chest freezer broke off, can opener blade worn, cabinet door in restroom broken, closet door in restroom broken, light switch plate in mens restroom missing, 3 compartment sink seal deteriorated, pressboard shelves not sealed.
Correction: Repair the or replace equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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: meat slicer food grip is not being cleaned in between uses and has a large amount of residue built up on it.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The ice machine and inside of the microwave had debris build-up.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: doors, vent hood (heavy grease accumulation), sides of cooking equipment, and lower prep table shelves.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb at bar above coffee machine is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: The screen mesh on the ventilation fan in the storage room is too large and the back door is not tight fitting and has gaps around the bottom and the side of the 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. Ensure mesh is <16 mesh in 1 inch to protect against the entry of insects.
- 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: The following physical structures are not maintained in good repair: holes in some kitchen floor tiles, light wall damage behind meat slicer, wall damage on wall beside three compartment sink (needs to be sealed), ceiling tile missing in women's restroom,
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: Floors under the three compartment sink, prep table, cookline and around ice machine are 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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06/12/2015 | Routine | |
All food temperatures taken were internal. Ensure food bought from the grocery store remains cold during transport.Do not use paper towels or linens in contact with food or utensils.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the three compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers and squeeze bottles.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly used.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose and not set on cutting board in contact with in use knives etc.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken in three compartment sink left setting out at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Individually portioned butter at 72*F setting gout at room temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) deli meats, beans, green beans, gravy, baked potatoes, cooked pork in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. The statement that is missing should go at the bottom where the star is and indicate the steaks, burgers (etc) on the menu may be served undercooked. Ensure all menu items that may be cooked to order have the star next to them.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsinks and three compartment sinks throughout facility are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: gaskets torn on reach-in refrigerator, keg cooler floor rusted, bar cooler kick plates missing or left off, condiment storage shelf by kitchen door is not easily cleanable due to it being made of partical board (seal surface), rust on can opener lid, shield missing to lights in kitchen, restroom, and bar, paint worn on bar toe/foot board, can opener blade worn, paint peeling from cookline hood, some lower shelves corroded, interior cabinet floor worn in restrooms and at bar.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make table and small table top cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: Some containers with lids are pitted and worn, hot plates are burnt with surface worn off and in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: deli slicer, sandwich saw, knives in soiled container.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the ice machine and beverage dispenser gun are in contact with non-potentially hazardous food items.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of thefollowing equipment is noted in need of cleaning: inside of keg cooler and beer cooler soiled, evian refrigerator has soiled shelves, beer cooler filter dusty, back of handsink soiled, home style freezer interior soiled, shelving in kitchen and at bar soiled, hood over cookline has extreme grease build up, lower shelves of prep tables soiled, outside of food containers soiled (and pan they sit on), gaskets to some refrigerator doors soiled, and inside of utensil storage containers soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Sink - Service Sink (repeated violation)
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. This sink available is not hooked up to a water source and is blocked with items stored in it.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in kitchen above clean dish racks and at bar above coffee station are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening in the front and back of the food establishment is not protected against entry of insects and rodents. There are gaps under the 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
Observation: The following physical structure are not maintained in good repair: ceiling tiles stained and missing in kitchen
Correction: the floor and wall and ceiling and wall junctre is not sealed in a few areas of kitchen, restrooms and bar.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures in the kitchen are noted in need of cleaning: Floors under equipment (shelving units, refrigerators, cookline and prep tables), floors at bar and in bar storage room.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
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.
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02/02/2015 | Routine | |
All food temperatures taken were internal.
Slicer was observed soiled to sight and touch, ensure it is cleaned and sanitized in between uses. Thermometer not in keg cooler where milk is stored. Mop not being hung up to air dry left in bucket. There is a leak in ceiling in the ladies restroom and in the kitchen from an unknown source (possibly seeping under outside wall). Mop room cluttered and does not promote easy cleaning. Ensure all food containers are labeled and cleaned in between uses.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, a mopsink, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
Note: Steaks are hand cut at facility.
- Person in Charge
Observation: The certified food manager (CFM) certificate is out of date and expired 7/19/2014.
Correction: Obtain a new CFM certificate by bringing in the expired certificate into the Environmental Health Office at 1320 LaSalle Ave with $10.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes (52*F), Chicken Salad (47*F), Cheese (49,46*F) and Ham (44*F) cold holding at improper temperatures. A chicken salad was made approx an hour ago and was still at 52*F. A turkey club had been recently made as well. The cheese is staked too high in the top of the make table and the tomato was sitting on top of the rail where the cold air does not reach it enough to achieve proper cold holding temperatures.
Correction: Properly cold hold foods at 41*F. Ensure that foods are not filled above the fill line in containers on the top of make table. When preparing foods only remove ingredients from the refrigerator long enough to get what you need and place back in refrigerator immediately. Keeping foods setting out for too long, for instance while preparing a sandwich, can allow them to grow harmful bacteria if the temperatures enter the temperature danger zone, which is anything above 41*F and below 135*F. The tomatoes were discarded.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Ice machine interior ice divider and beverage dispenser nozzle is soiled
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used to store soiled rags and the bar handsink was filled with rubber beer mats.
Correction: The handwash facility identified above is to be used for washing hands only and is not to be blocked, or used for any other reason, so it is always accessible for handwashing.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottles of bleach cleaner are not properly stored to prevent the contamination of food and equipment. One spray bottle was on table with coffee in coffee pot and the other spray bottle was next to beer taps.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals were relocated to chemical storage cabinet at bar.
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09/11/2014 | Risk Factor | |
The owner has bought weather strips for both outer opening doors and will have them in place in the next few days. The light fixtures have been replaced except for one unshielded light bulb which will be replaced in the next few days. The floor tile and coving in the restrooms are damaged and will be repaired soon. The majority of the cleaning has been completed, although there are still paint flakes hanging from the hood over the cookline. The owner stated that the dumpster is on asphalt, but grass is growing over the asphalt and he will remove weeds.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the make table in the kitchen, the white stand up freezer at the bar and bar wine display refrigerator are ripped.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Back door knob is broken off (corrected, a metal plate was placed on the interior of door to cover hole, but not the exterior)
>>Particle board on the back side of TV shelving above kitchen prep table is not sealed (corrected)
>>Cover to the beer cooler's fan/compressor is missing
>>Water heater door broken in women's restroom (corrected)
>>Sink cabinet door hinge broken
>>Water damage noted under sinks in cabinet
>>Particle board shelving unit outside of kitchen door not sealed
>>Light fixture at bar under counter is broken (corrected- removed)
>>Light fixture in kitchen non-functioning (corrected)
>>Paint peeling off of hood above cookline
Correction: Repair , or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in restrooms and back of kitchen are not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The front door has a gap under door that is wide enough to let in rodents and insects.
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: The following physical structures are not maintained in good repair:
>>Ceiling tile missing in women's restroom (corrected)
>>Roof is leaking in the women's restroom (corrected)
>>Wall paint ripped in womens restroom where a picure or some other object was hung (corrected)
>>Door frame to women's restroom casing missing on the top (corrected)
>>Multiple ceiling tiles are stained from water damage in restrooms/other areas of facility
>>Floor tiles in kitchen have popped up in a few locations and some are damaged
>>The bar floor has peeling paint
>>Wall tile coving missing in men's restroom
>>Paint peeling/plaster damaged in a few areas of facility (corrected)
>>Walls/ceilings have been repaired in several areas of facility, but not painted (correcting)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/21/2014 | Follow-up | |
The facility is working hard to gain compliance. A drop ceiling is being added to kitchen and new wall board is being placed. The rest-rooms will be repaired after the kitchen is finished being worked on. Ensure a routine cleaning schedule is in place to maintain facility clean.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of a few bowls are heavily pitted and the plastic material can now be scraped off by applying light pressure due to the material deteriorating.
Correction: Replace the bowls to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the bar beer cooler.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Back door knob is broken off
>>Particle board on the back side of TV shelving above kitchen prep table is not sealed
>>Cover to the beer cooler's fan/compressor is missing
>>Water heater door broken in women's restroom
>>Sink cabinet door hinge broken
>>Water damage noted under sinks in cabinet
>>Particle board shelving unit outside of kitchen door not sealed
>>Light fixture at bar under counter is broken
>>Light fixture in kitchen non-functioning
Correction: Repair , or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the make table in the kitchen, the white stand up freezer at the bar and bar wine display refrigerator are ripped.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The can opener blade is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: (REPEAT) Surfaces of the interior of ice machine observed soiled.
Correction: Clean the surface of interior of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Lower shelves of prep tables
>>Lower shelf under cookline
>>Wire racks for storage
>>Grease build up on stoves exterior
>>Shelving above the three compartment sink
>>Grease and paint flakes hanging from stove hood system
>>Under restroom sink cabinets soiled
>>Can opener blade and arm soiled
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Sink - Service Sink (repeated violation)
Observation: Utility sink designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes is non-operational.
Correction: Repair, or replace utility/mop sink for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The following indoor floor, wall or ceiling material does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent:
>>Ceiling in kitchen above three compartment sink
>>Wall above kitchen entrance door and restroom walls (patched, but not repainted)
>>Floor at bar
Correction: Refinish or replace the wall, ceiling or floor material at the area designated so it is: 1. smooth, durable, non-absorbent and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in restrooms and back of kitchen are not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Several light bulbs in kitchen and at bar not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The front door has a gap under door that is wide enough to let in rodents and insects.
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: The following physical structures are not maintained in good repair:
>>Ceiling tile missing in women's restroom
>>Roof is leaking in the women's restroom
>>Wall paint ripped in womens restroom where a picure or some other object was hung
>>Door frame to women's restroom casing missing on the top
>>Multiple ceiling tiles are stained from water damage in restrooms/other areas of facility
>>Floor tiles in kitchen have popped up in a few locations and some are damaged
>>The bar floor has peeling paint
>>Wall tile coving missing in men's restroom
>>Paint peeling/plaster damaged in a few areas of facility
>>Walls/ceilings have been repaired in several areas of facility, but not painted
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: The following physical structures noted in need of cleaning:
>>Floors under all equipment and shelving units at the bar, kitchen, and DJ booth
>>Walls throughout kitchen
>>Ceiling has a film build-up in kitchen and has a black substance growing on ceiling above three compartment sink where there seems to be water damage
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained at the kitchen and bar.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Toilet room doors are being kept open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead rats (2) were found on the premises under prep table and under shelving unit in kitchen. Rodent droppings were noted during inspection as well, on floors and in pots on prep table lower shelf. Many dead insects were noted on devices and on floor.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
07/14/2014 | Follow-up | |
This is a follow-up inspection to verify the correction of repeat violations. Due to the lack of abatement of the previously documented alleged violations
, a
second
Notice of Alleged Violation for
continuing and repeated violations is being issued
.
- Person in Charge
Observation: When asked where the employees dump the mop water since the mop sink can not be used, the employee said they use the sinks and sometimes they dump the water outside. The only sinks they have are the three compartment sink and hand sinks.
Correction: Ensure employees dispose of mop water in an approved location. Until mop sink is fully repaired and operational employees can dispose mop water in the toilet.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Improper use of wet wiping cloths. A wet wiping cloth is set on prep table not stored in a wiping cloth bucket with sanitizer.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of a few bowls are heavily pitted and the plastic material can now be scraped off by applying light pressure due to the material deteriorating.
Correction: Replace the bowls to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the bar beer cooler.
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.
- Equipment Compartments, Drainage (repeated violation)
Observation: The bar beer cooler has frozen standing water and beer is submerged and stuck in the ice.
Correction: Ensure the unit is draining properly so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Back door knob is broken off
>>Particle board on the back side of TV shelving above kitchen prep table is not sealed
>>Cover to the beer cooler's fan/compressor is missing
>>Water heater door broken in women's restroom
>>Sink cabinet door hinge broken
>>Water damage noted under sinks in cabinet
>>Particle board shelving unit outside of kitchen door not sealed
>>Light fixture at bar under counter is broken
>>Light fixture in kitchen non-functioning
Correction: Repair , or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises. In the hallway closet outside of the restrooms and in the mop sink room there are so many items stored that it is inaccessible for cleaning and inspection.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the make table in the kitchen, the white stand up freezer at the bar and bar wine display refrigerator are ripped.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The can opener blade is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- 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: the slicer used to cut deli meat and vegetables has a heavy build up of soil on the grip that holds food in place and minimal build-up was observed on the underside of the blade. Some cups had a light residue built up in the bottom of cup.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: (REPEAT) Surfaces of the interior of ice machine observed soiled.
Correction: Clean the surface of interior of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Lower shelves of prep tables
>>Lower shelf under cookline
>>Wire racks for storage
>>Grease build up on stoves exterior
>>Shelving above the three compartment sink
>>Grease and paint flakes hanging from stove hood system
>>Under restroom sink cabinets soiled
>>Can opener blade and arm soiled
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Linens - Storage of Soiled Linens (repeated violation)
Observation: Soiled linens were found stored on the floor in a pile in contact with single service items and at the hadnsink.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cups at bar were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Several food utensils and pans have fallen in different locations in the kitchen and left stored on the floor.
Correction: Store utensils and pans in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Sink - Service Sink (repeated violation)
Observation: Utility sink designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes is non-operational.
Correction: Repair, or replace utility/mop sink for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The following indoor floor, wall or ceiling material does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent:
>>Ceiling in kitchen above three compartment sink
>>Wall above kitchen entrance door and restroom walls (patched, but not repainted)
>>Floor at bar
Correction: Refinish or replace the wall, ceiling or floor material at the area designated so it is: 1. smooth, durable, non-absorbent and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in restrooms and back of kitchen are not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Several light bulbs in kitchen and at bar not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The front door has a gap under door that is wide enough to let in rodents and insects.
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: The following physical structures are not maintained in good repair:
>>Ceiling tile missing in women's restroom
>>Roof is leaking in the women's restroom
>>Wall paint ripped in womens restroom where a picure or some other object was hung
>>Door frame to women's restroom casing missing on the top
>>Multiple ceiling tiles are stained from water damage in restrooms/other areas of facility
>>Floor tiles in kitchen have popped up in a few locations and some are damaged
>>The bar floor has peeling paint
>>Wall tile coving missing in men's restroom
>>Paint peeling/plaster damaged in a few areas of facility
>>Walls/ceilings have been repaired in several areas of facility, but not painted
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: The following physical structures noted in need of cleaning:
>>Floors under all equipment and shelving units at the bar, kitchen, and DJ booth
>>Walls throughout kitchen
>>Ceiling has a film build-up in kitchen and has a black substance growing on ceiling above three compartment sink where there seems to be water damage
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained at the kitchen and bar.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Toilet room doors are being kept open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead rats (2) were found on the premises under prep table and under shelving unit in kitchen. Rodent droppings were noted during inspection as well, on floors and in pots on prep table lower shelf. Many dead insects were noted on devices and on floor.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
06/20/2014 | Follow-up | |
All food temperatures taken were internal. NOV is being issued for repeat violations.
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of wet wiping cloths. A wet wiping cloth is set on prep table not stored in a wiping cloth bucket with sanitizer.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of a few bowls are heavily pitted and the plastic material can now be scraped off by applying light pressure due to the material deteriorating.
Correction: Replace the bowls to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the bar beer cooler.
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.
- Equipment Compartments, Drainage
Observation: The bar beer cooler has frozen standing water and beer is submerged and stuck in the ice.
Correction: Ensure the unit is draining properly so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Back door knob is broken off
>>Particle board on the back side of TV shelving above kitchen prep table is not sealed
>>Cover to the beer cooler's fan/compressor is missing
>>Water heater door broken in women's restroom
>>Sink cabinet door hinge broken
>>Water damage noted under sinks in cabinet
>>Particle board shelving unit outside of kitchen door not sealed
>>Light fixture at bar under counter is broken
>>Light fixture in kitchen non-functioning
Correction: Repair , or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises. In the hallway closet outside of the restrooms and in the mop sink room there are so many items stored that it is inaccessible for cleaning and inspection.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the make table in the kitchen, the white stand up freezer at the bar and bar wine display refrigerator are ripped.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The can opener blade is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the slicer used to cut deli meat and vegetables has a heavy build up of soil on the grip that holds food in place and minimal build-up was observed on the underside of the blade. Some cups had a light residue built up in the bottom of cup.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: (REPEAT) Surfaces of the interior of ice machine observed soiled.
Correction: Clean the surface of interior of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Lower shelves of prep tables
>>Lower shelf under cookline
>>Wire racks for storage
>>Grease build up on stoves exterior
>>Shelving above the three compartment sink
>>Grease and paint flakes hanging from stove hood system
>>Under restroom sink cabinets soiled
>>Can opener blade and arm soiled
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Linens - Storage of Soiled Linens (repeated violation)
Observation: Soiled linens were found stored on the floor in a pile in contact with single service items and at the hadnsink.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cups at bar were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Several food utensils and pans have fallen in different locations in the kitchen and left stored on the floor.
Correction: Store utensils and pans in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service containers stored on the floor.
Correction: Store single service containers at least 6 inches off the floor.
- Sink - Service Sink (repeated violation)
Observation: Utility sink designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes is non-operational.
Correction: Repair, or replace utility/mop sink for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The following indoor floor, wall or ceiling material does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent:
>>Ceiling in kitchen above three compartment sink
>>Wall above kitchen entrance door and restroom walls (patched, but not repainted)
>>Floor at bar
Correction: Refinish or replace the wall, ceiling or floor material at the area designated so it is: 1. smooth, durable, non-absorbent and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in restrooms and back of kitchen are not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Several light bulbs in kitchen and at bar not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The front door has a gap under door that is wide enough to let in rodents and insects.
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
Observation: The following physical structures are not maintained in good repair:
>>Ceiling tile missing in women's restroom
>>Roof is leaking in the women's restroom
>>Wall paint ripped in womens restroom where a picure or some other object was hung
>>Door frame to women's restroom casing missing on the top
>>Multiple ceiling tiles are stained from water damage in restrooms/other areas of facility
>>Floor tiles in kitchen have popped up in a few locations and some are damaged
>>The bar floor has peeling paint
>>Wall tile coving missing in men's restroom
>>Paint peeling/plaster damaged in a few areas of facility
>>Walls/ceilings have been repaired in several areas of facility, but not painted
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: The following physical structures noted in need of cleaning:
>>Floors under all equipment and shelving units at the bar, kitchen, and DJ booth
>>Walls throughout kitchen
>>Ceiling has a film build-up in kitchen and has a black substance growing on ceiling above three compartment sink where there seems to be water damage
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained at the kitchen and bar.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead rats (2) were found on the premises under prep table and under shelving unit in kitchen. Rodent droppings were noted during inspection as well, on floors and in pots on prep table lower shelf. Many dead insects were noted on devices and on floor.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
05/19/2014 | Routine | |
All food temperatures taken were internal. NOV is being issued for repeat violations.
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of wet wiping cloths. A wet wiping cloth is set on prep table not stored in a wiping cloth bucket with sanitizer.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of a few bowls are heavily pitted and the plastic material can now be scraped off by applying light pressure due to the material deteriorating.
Correction: Replace the bowls to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the bar beer cooler.
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.
- Equipment Compartments, Drainage
Observation: The bar beer cooler has frozen standing water and beer is submerged and stuck in the ice.
Correction: Ensure the unit is draining properly so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Back door knob is broken off
>>Particle board on the back side of TV shelving above kitchen prep table is not sealed
>>Cover to the beer cooler's fan/compressor is missing
>>Water heater door broken in women's restroom
>>Sink cabinet door hinge broken
>>Water damage noted under sinks in cabinet
>>Particle board shelving unit outside of kitchen door not sealed
>>Light fixture at bar under counter is broken
>>Light fixture in kitchen non-functioning
Correction: Repair , or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises. In the hallway closet outside of the restrooms and in the mop sink room there are so many items stored that it is inaccessible for cleaning and inspection.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the make table in the kitchen, the white stand up freezer at the bar and bar wine display refrigerator are ripped.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The can opener blade is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the slicer used to cut deli meat and vegetables has a heavy build up of soil on the grip that holds food in place and minimal build-up was observed on the underside of the blade. Some cups had a light residue built up in the bottom of cup.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: (REPEAT) Surfaces of the interior of ice machine observed soiled.
Correction: Clean the surface of interior of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Lower shelves of prep tables
>>Lower shelf under cookline
>>Wire racks for storage
>>Grease build up on stoves exterior
>>Shelving above the three compartment sink
>>Grease and paint flakes hanging from stove hood system
>>Under restroom sink cabinets soiled
>>Can opener blade and arm soiled
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Linens - Storage of Soiled Linens (repeated violation)
Observation: Soiled linens were found stored on the floor in a pile in contact with single service items and at the hadnsink.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cups at bar were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Several food utensils and pans have fallen in different locations in the kitchen and left stored on the floor.
Correction: Store utensils and pans in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service containers stored on the floor.
Correction: Store single service containers at least 6 inches off the floor.
- Sink - Service Sink (repeated violation)
Observation: Utility sink designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes is non-operational.
Correction: Repair, or replace utility/mop sink for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The following indoor floor, wall or ceiling material does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent:
>>Ceiling in kitchen above three compartment sink
>>Wall above kitchen entrance door and restroom walls (patched, but not repainted)
>>Floor at bar
Correction: Refinish or replace the wall, ceiling or floor material at the area designated so it is: 1. smooth, durable, non-absorbent and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in restrooms and back of kitchen are not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Several light bulbs in kitchen and at bar not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The front door has a gap under door that is wide enough to let in rodents and insects.
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
Observation: The following physical structures are not maintained in good repair:
>>Ceiling tile missing in women's restroom
>>Roof is leaking in the women's restroom
>>Wall paint ripped in womens restroom where a picure or some other object was hung
>>Door frame to women's restroom casing missing on the top
>>Multiple ceiling tiles are stained from water damage in restrooms/other areas of facility
>>Floor tiles in kitchen have popped up in a few locations and some are damaged
>>The bar floor has peeling paint
>>Wall tile coving missing in men's restroom
>>Paint peeling/plaster damaged in a few areas of facility
>>Walls/ceilings have been repaired in several areas of facility, but not painted
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: The following physical structures noted in need of cleaning:
>>Floors under all equipment and shelving units at the bar, kitchen, and DJ booth
>>Walls throughout kitchen
>>Ceiling has a film build-up in kitchen and has a black substance growing on ceiling above three compartment sink where there seems to be water damage
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained at the kitchen and bar.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead rats (2) were found on the premises under prep table and under shelving unit in kitchen. Rodent droppings were noted during inspection as well, on floors and in pots on prep table lower shelf. Many dead insects were noted on devices and on floor.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
05/19/2014 | Routine | |
All food temperatures taken were internal.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs and raw bacon stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed an employee using the same utensil for handling raw hamburger patties put on the grill to remove the cooked hamburger patties.
Correction: Use separate utensils for handling raw foods and cooked foods. Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the tuna that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the concrete blocks used to lift beer cooler is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. The blocks can be painted.
- Nonfood Contact Surfaces
Observation: Napkins are used to line utensil containers. Napkins are not designed or constructed to be easily cleanable/non-absorbant.
Correction: Replace this item to provide a surface that is smooth, easily cleanable and non-absorbant.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the keg and beer coolers that store potentially hazardous foods.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>light fixture under bar counter not intact
>>bulbs missing from light fixtures in kitchen
>>bottom of frigidaire freezer rusting
>>dish drain rusting
>>bar beer cooler exhaust fan not covered
Correction: Repair or restore to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Ice machine (mold), make table cutting board and meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>shelving above 3 compartment sink
>>shelving in the back of kitchen
>>shelving by make table
>>top of hood (burnt grease)
>>shelving below microwaves
>>grease dripping from hood
>>under prep table of the front kitchen room
>>sides of stove
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: clean dishes are not being washed, rinsed, and sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Linens - Storage of Soiled Linens
Observation: Very soiled linens were found stored at the handsink and throughout the facility.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container for the dumpster and grease container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor wall material located in kitchen above microwave/prep table (backside of tv shelving) is made of particle board and does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: >>Floor and wall juncture in kitchen not sealed
>>Floor juncture at kitchen step down
>>Ceiling wall juncture not sealed throughout
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in behind coffee machines at bar not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>tile popping up beside 3 compartment sink
>>many small holes in the wall of utility room
>>wall by entrance of kitchen repaired, but not repainted
>>gaps exist in wall that need to be sealed
>>holes in wall behind cookline need to be sealed
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: The following physical structures are noted in need of cleaning:
>>floor behind refrigeration line
>>wall behind prep table
>>floor below cookline
>>walls behind cookline
>>bar floor below equipment
>>wall above three compartment sink
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.
|
12/17/2013 | Routine | |
all food temperatures are internal.
2013 permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Breading in two bowls not sifted.
Correction: Sift the breading at least once every 4 hours and return to a clean container for storage.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The consumer advisory is missing the disclosure statements for the burgers and steaks advising the patron these items may be cooked to their specifications (cooked to order).
Correction: When printing new menus, provide the disclosure statements.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Food contact surfaces on at least four plastic food containers were melted/pitted.
Correction: Discard and replace the containers since they are no longer easily cleanable.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the keg cooler storing dairy.
Correction: Provide a thermometer inside the unit at the front by the door.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Digital food thermometer could not be located.
Correction: Provide a digital food thermometer to measure the internal cooking temperatures of thin-massed, patty-like foods.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets are torn:
1) make table
2) reach in refrigerator door gaskets
Correction: Repair/replace the gaskets.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board at the bar is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Interior panel of ice machine has MINIMAL build up.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) vent hood filter housing of vent hood system, upper interior vent hood, and fire suppression lines
3) table tops below the flat top grill and fryers
4) prep table shelf
5) exterior breading containers
6) can opener blade
7) right side of stove
8) bottom interior of the homestyle freezer
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic cups at the bar are stacked wet.
Correction: Allow cups to air dry after cleaning and sanitizing before stacking.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Sleeve of styrofoam clam shells stored on the floor.
Correction: Corrected. Store single service elevated up off the floor at least 6 inches.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: Waste grease container is on absorbent material.
Correction: Remove the grass and organic debris from around and under the unit OR relocate the unit to the asphalt.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster door is open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The drain plug is missing on the dumpster.
Correction: Replace the drain plug.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The ceiling tiles in the both restrooms are not washable (several tiles in the women's restroom are moisture damaged).
Correction: As the tiles become damaged, replace them with washable tiles.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation:
The upper walls of the kitchen and the ceiling over the three compartment sink are not finished to provide a smooth, easily cleanable, and non-absorbent surface.
Correction: Paint/resurface to finish the walls and ceiling to provide a smooth, easily cleanable, and non-absorbent surface.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed:
1) below cookline prep table and right side of make table
2) below the electrical panel to the meat slicer
3) below the equipment/chemical rack
4) in the restrooms
5) to the right of the mop sink
Correction: Seal the floor-wall junctures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The following light bulbs are not shielded or shatter proof:
1) above storage rack in back area of kitchen
2) ight cover missing at cook line
3) light cover cracked above food storage/shelving next to make tab
4) light bulb not shatterproof or shielded in the Frigidaire freezer
Correction: Install shatterproof light bulbs, new intact light lenses, OR plastic light tubes over each bulb with end caps on each end.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not self-closing.
Correction: Provide a self-closer for the toilet room doors. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: Gaps exist below the front door and gaps exist at the bottom of the back door (to patio).
Correction: Eliminate gaps to prevent pest entry.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen at the cookline and at the meat slicer table.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where
employee safety is a factor. Replace the light bulbs that have burned out.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall above 3 compartment sink
2) wall-ceiling juncture in cooking area
3) wall peeling/damaged right of make table
5) upper door in women's restroom damaged
6) base tiles missing in the men's restroom
7) wall torn in men's restroom
8) several ceiling tiles are water damaged in the women's restroom
9) gap not completely sealed in wall below kitchen hand sink
10) wall corner junctures right of men's restroom handsink are peeling
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall at trash can between make table and prep table
2) wall behind and around the prep table
3) wall behind and the cookline
4) floor below the cookline along back wall
5) walls around/behind/below the back prep table
6) wall left of stove
Correction: Clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Mop sink not accessible due to items being stored in it.
Correction: Remove the items from the sink so mop water may properly be disposed.
|
01/11/2013 | Routine | |
All food temperatures are internal.
There are multiple repeat violations. Failure to correct these may prohibit the 2013 permit from being issued. Correct these repeat violations no later than 12/31/12.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Case of bacon stored above case of lettuce in reach in refrigerator.
Correction: Store raw animal products BELOW ready to eat food such as produce.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Uncovered container of raw chicken wings observed in the refrigerator.
Correction: Store food covered while in storage.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Cup used to dispense ice at the bar.
Correction: Corrected. Provide a handled scoop/cup/utensil to dispense ice and store the handle out of the ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bag of cut tomatoes stored nesting on top of mushrooms on make table rail are cold holding at improper temperatures (44-46*).
Correction: Corrected by discarding. Cold hold potentially hazardous foods at or below 41*. Discontinue nesting on top of other food items.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Two containers of breading from night before are not sifted.
Correction: Corrected by discarding. If breading is to be held over, sift the breading at least once every 4 hours and store in a clean dry container at end of use. Label for use within 7 days.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Food contact surfaces on at least two plastic food containers were melted/pitted.
Correction: Discard and replace the containers since they are no longer easily cleanable.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Food thermometer could not be located.
Correction: Provide a digital food thermometer and ensure all staff can locate it.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink is not sealed to the wall.
Correction: Seal the three compartment sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: ): The door gaskets are torn:
1) make table
2) reach in refrigerator door gaskets
Correction: Repair/replace the gaskets.
- Equipment - Cutting Surfaces
Observation: The cutting board at the bar is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Interior panel of ice machine is not clean due to mold build-up.
Correction: Clean and sanitize the interior panel.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) vent hood filter housing of vent hood system, upper interior vent hood, and fire suppression lines
3) table tops below the flat top grill and fryers
4) exterior surfaces of the make table refrigerator
5) shelf liner lining shelves of food storage rack
6) can opener blade
7) right side of stove
8) stove drip pan
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the breading containers was not observed sanitized after cleaning.
Correction: Corrected. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups at the bar are stacked wet.
Correction: Allow cups to air dry after cleaning and sanitizing before stacking.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cased portion cups stored on the floor next to the hand sink.
Correction: Store the portion cups elevated up off the floor at least 6 inches.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: Waste grease container is on absorbent material.
Correction: Remove the grass and organic debris from around and under the unit OR relocate the unit to the asphalt.
- Refuse - Covering Receptacles
Observation: Dumpster door is open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The drain plug is missing on the dumpster.
Correction: Replace the drain plug.
- Indoor Areas - Surface Characteristics
Observation: The ceiling tiles in the both restrooms are not washable (several tiles in the women's restroom are moisture damaged).
Correction: As the tiles become damaged, replace them with washable tiles.
- Indoor Areas - Surface Characteristics
Observation: The upper walls of the kitchen and the ceiling over the three compartment sink are not finished to provide a smooth, easily cleanable, and non-absorbent surface.
Correction: Paint/resurface to finish the walls and ceiling to provide a smooth, easily cleanable, and non-absorbent surface.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed:
1) below cookline prep table and right side of make table
2) below the electrical panel to the meat slicer
3) below the equipment/chemical rack
4) in the restrooms
Correction: Seal the floor-wall junctures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The following light bulbs are not shielded or shatter proof:
1) above storage rack in back area of kitchen
2) ight cover missing at cook line
3) light cover cracked above food storage/shelving next to make table
4) light bulb not shatterproof or shielded in the Frigidaire freezer
Correction: Install shatterproof light bulbs, new intact light lenses, OR plastic light tubes over each bulb with end caps on each end.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not self-closing doors.
Correction: Provide a self-closer for the toilet room doors. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: Gaps exist below the front door and gaps exist at the bottom of the back door (to patio).
Correction: Eliminate gaps to prevent pest entry.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the hand sink.
Correction: Corrected. Ensure hand sinks are stocked with a supply of paper towels.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen at the cookline and at the meat slicer table.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where
employee safety is a factor. Replace the light bulbs that have burned out.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall above 3 compartment sink
2) wall-ceiling juncture in cooking area
3) wall peeling/damaged right of make table
5) upper door in women's restroom damaged
6) base tiles missing in the men's restroom
7) wall torn in men's restroom
8) several ceiling tiles are water damaged in the women's restroom
9) gap not completely sealed in wall below kitchen hand sink
10) wall corner junctures right of men's restroom handsink are peeling
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall at trash can between make table and prep table
2) wall behind and around the prep table
3) wall behind and the cookline
4) floor below the cookline and prep table
5) walls around/behind/below the back prep table
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Stainless steel cleaner stored with food equipment and single service.
Correction: Corrected. Store cleaners separate and below food, food contact surfaces, and equipment.
|
10/15/2012 | Routine | |
All temperatures are internal unless otherwise noted.
Items noted on this inspection as well as those noted on the 3/9/12 inspection must be corrected by or before 12/31/12. By failing to correct noted issues, the 2013 health permit may not be issued. It is very important that all issues are corrected in a timely manor.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Shell eggs stored above ready-to-eat food in Maxx cold refrigeration unit.
Correction: Store shell eggs below all ready-to-eat foods.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Plastic cup used as an ice scoop at the bar.
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. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: following in need of repair/replacing
>>multiple plastic food containers melted inside
Correction: Replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>beer mug freezer gasket torn
>>front beer cooler not working
>>make table gasket torn
>>reach-in refrigerator door gasket torn
>>slicer not in use and/or not working
Correction: Repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
>>plastic guard plate dirty ice machine
>>black and decker slicer hanging by prep table
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>cookline prep table shelf
>>table surface and shelf under flat top grill
>>hood and hood filters
>>multiple fridge and freezer gaskets
>>base reach-in freezer
>>stove drip trays
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food containers stacked wet 3-vat sink.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single serve clam shells stored on floor by utility room.
Correction: All single serve items need to be stored in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- 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.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed
>>below cookline prep table and right side of make table
>>below the electrical panel to the meat slicer
>>below rack by utility room
Correction: Seal floor-wall junctures
- Light Bulbs Protective Shielding (repeated violation)
Observation: The following light bulbs are not shielded or shatter proof
>>light cover missing cookline
>>above storage/chemical rack by utility room
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: Gap present under door exit door heading to back patio.
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.
- Lighting, Intensity (repeated violation)
Observation: following area observed with light burnt out
>>light out kitchen
>>light out women's rest-room
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>light shield cracked over prep table
>>holes in wall above 3-vat
>>several ceiling tiles are water damaged in women's rest-room
>>wall torn to the right of door frame in men's rest-room
>>base tiles missing in the men's rest-room
>>upper door in women's rest-room damaged
>>wall peeling/damaged right of make table
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>lower wall behind the cookline
>>wall below 3-vat sink
>>wall behind utility sink
>>wall below kitchen handsink
>>wall left of stove
>>walls around and below table with meat slicer
>>floor below deep fryer and grill
>>wall behind kitchen prep table
Correction: clean
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
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.
|
06/24/2012 | Routine | |
all food temperatures observed are internal.
CONTINUE TO REPAIR ADDRESS REPEAT VIOLATIONS. FAILURE TO CORRECT REPEAT VIOLATIONS PRIOR TO 12/31/12 MAY RESULT IN 2013 PERMIT NOT BEING ISSUED.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Shell eggs stored above ready to eat food in the reach-in refrigerator.
Correction: Store shell eggs BELOW ready to eat food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Sliced tomatoes and open package of turkey in the make table is not labeled with a use-by date (not tracked on the posted chart).
Correction: Track/label the product with an open date on the posted chart or for use within 7 days of opening.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The consumer advisory on the menu is incomplete.
Correction: Disclose on the menu that burgers are cooked to specification.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surfaces of wo 2 quart cambros on the storage rack are in poor repair (pitted).
Correction: Discard and/or replace equipment when they are no longer in good repair.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets are torn:
1) make table
2) reach in refrigerator door gaskets
Correction: Repair/replace the gaskets.
- Equipment - Good Repair and Proper Adjustment
Observation: Meat slicer not operational (and is dirty)--it is covered with a trash a bag.
Correction: Per person in charge, meat slicer is not used and shall be replaced. The screw can not be loosened
- Single-Service and Single-Use Articles, Use Limitation
Observation: Bacon bits stored in bread crumb container.
Correction: Once the original contents are emptied, discard the container. Provide approved multi-use food containers.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Interior of ice machine is not clean.
Correction: Clean.
- Equipment - Cooking and Baking Equipment
Observation: The interior of the microwave oven is not clean.
Correction: Clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) vent hood filter housing of vent hood system
3) surface and shelf below the flat top grill
4) cookline prep table shelf
5) top of GE microwave oven
6) can opener blade and holder attached to prep table
7) right side of stove
8) stove drip pan
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Styrofoam clam shells not stored protected.
Correction: Corrected. Store the clam shells inverted or in original plastic packaging to prevent contamination of the food contact surfaces.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: Waste grease container is on absorbent material.
Correction: Remove the grass and organic debris from around and under the unit OR relocate the unit to the asphalt.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The drain plug is missing on the dumpster.
Correction: Replace the drain plug.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed:
1) below cookline prep table and right side of make table
2) below the electrical panel to the meat slicer
3) below the equipment/chemical rack
4) in the restrooms
Correction: Seal the floor-wall junctures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The following light bulbs are not shielded or shatter proof:
1) above storage rack in back area of kitchen
2) ight cover missing at cook line
3) light cover cracked above food storage/shelving next to make table
4) light bulb not shatterproof or shielded in the Frigidaire freezer
Correction: Install shatterproof light bulbs, new intact light lenses, OR plastic light tubes over each bulb with end caps on each end.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not provided with self-closing doors.
Correction: Provide a self-closer for the toilet room doors. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: Gaps exist below the front door and gaps exist at the bottom of the back door (to patio).
Correction: Eliminate gaps to prevent pest entry.
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Exterior driving surfaces are not draining properly around the dumpster.
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen at the cookline and at the meat slicer table.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where empl oyee safety is a factor. Replace the light bulbs that have burned out.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall above 3 compartment sink
2) wall-ceiling juncture in cooking area
3) wall peeling/damaged right of make table
5) upper door in women's restroom damaged
6) base tiles missing in the men's restroom
7) wall torn to the right of door frame in men's restroom
8) several ceiling tiles are water damaged in the women's restroom
9) ap not completely sealed in wall below kitchen hand sink
10) wall corner junctures right of men's restroom handsink are peeling
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) lower wall behind the cookline
2) wall below three compartment sink
3) electric outlet box behind flat top grill
4) wall at kitchen prep table
5) floor below fryer and grill
6) floor below electrical panel to the wall adjacent to meat slicer
7) walls around and below meat slicer table
8) floor below make table (minimal)
9) floor below meat slicer
10) wall left of stove
Correction: Clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Items stored in/blocking the mop sink and unnecessary items are in the mop room.
Correction: Remove the items from the mop sink and mop closet for the disposal of mop water.
|
03/09/2012 | Routine | |
all food temperatures observed are internal.
No orders filled at time of evaluation.
FAILURE TO CORRECT REPEAT VIOLATIONS PRIOR TO 12/31/11 MAY RESULT IN 2012 PERMIT NOT BEING ISSUED.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use knife is stored wedged between the wall and the make table.
Correction: Discontinue storing in-use utensils wedged between equipment as this space is not easily or readily cleanable and contamination of the food contact surface can occur. Store in-use utensils on a clean surface (i.e. cutting board, magnetic knife rack, etc) and ensure in-use utensils are cleaned and sanitized once every 4 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Open package of ham in the make table is not labeled with a use-by date (not tracked on the posted chart).
Correction: Track/label the product with an open date on the posted chart or for use within 7 days of opening.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Bare wood supporting the bar three-compartment sink.
Correction: Paint to seal the wood so it is smooth, easily cleanable, and non-absorbent.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard flat/box storing surplus food containers on equipment rack adjacent to the hand sink in the kitchen.
Correction: Discontinue using cardboard for storage since it is not washable and may contribute to pest harborage. Provide approved washable containers for storage.
- Temperature Measuring Devices
Observation: Thermometer not provided/evident inside the bar low boy storing dairy.
Correction: Provide a thermometer inside the unit where it can be easily monitored.
- Equipment Compartments, Drainage
Observation: Water pooling on the bottom interior of the make table.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Digital thermometer could not be located.
Correction: Provide at least one digital food thermometer to measure the internal temperatures of thin-massed, patty-like foods.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The three compartment sink is not sealed to the wall.
Correction: Seal the sink to the wall since it is subject to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets are torn:
1) make table
2) reach in refrigerator door gaskets
Correction: Repair/replace the gaskets.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The interior panel of the ice machine is not clean.
Correction: Clean and sanitize.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: The meat slicer blade and underside of the blade has moderate to heavy food debris--it is not clean.
Correction: Clean and sanitize the food contact surfaces of the meat slicer after each use or once every 4 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) vent hood filter housing of vent hood system
3) surface and shelf below the flat top grill
4) cookline prep tabel shelf
5) top of GE microwave oven
6) can opener blade and holder attached to prep table
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic cups at the bar were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: Bar handsink is blocked with bar brushes in a pan.
Correction: Corrected. Hand sinks shall be accessible at all times. Do not block the handsink or store items in the hand sink.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash can not provided at the bar hand sink.
Correction: Provide a trash can in the immediate area of the hand sinks.
- Refuse - Covering Receptacles (repeated violation)
Observation: The dumpster door and lid are open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The drain plug is missing on the dumpster.
Correction: Replace the drain plug.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: 1) Ceiling tiles in restrooms are not washable and some have moisture damage
2) Ceiling in back kitchen area not finished
3) Wall juncture above kitchen entry is not sealed and not finished
4) Drop ceiling above cook line prep table not washable
Correction: Properly seal or finish these surfaces to provide a smooth, cleanable and nonabsorbent surface
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed:
1) below cookline prep table and right side of make table
2) below the electrical panel to the meat slicer
3) below the equipment/chemical rack
4) in the restrooms
Correction: Seal the floor-wall junctures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The following light bulbs are not shielded or shatter proof:
1) above storage rack in back area of kitchen
2) ight cover missing at cook line
3) light cover cracked above food storage/shelving next to make table
4) light bulb not shatterproof or shielded in the Frigidaire freezer
Correction: Install shatterproof light bulbs, new intact light lenses, OR plastic light tubes over each bulb with end caps on each end.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not provided with self-closing doors.
Correction: Provide a self-closer for the toilet room doors. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: A SUBSTANTIAL gap exist below the front door and gaps exist at the bottom of the back door (to patio).
Correction: Eliminate gaps to prevent pest entry.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the men's restroom hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen at the cookline and at the meat slicer table.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where empl oyee safety is a factor. Replace the light bulbs that have burned out.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall above 3 compartment sink
2) wall-ceiling juncture in cooking area
3) wall peeling/damaged right of make table
5) upper door in women's restroom damaged
6) base tiles missing in the men's restroom
7) wall torn to the right of door frame in men's restroom
8) several ceiling tiles are water damaged in the women's restroom
9) bottom of front door is damaged
10) wall corner junctures right of men's restroom handsink are peeling
11) gap not completely sealed in wall below kitchen hand sink
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) lower wall below the cookline
2) wall below three compartment sink
3) electric outlet box behind flat top grill
4) wall at kitchen prep table
5) floor below fryer and grill
6) floor below electrical panel to the wall adjacent to meat slicer
7) walls around and below meat slicer table (minimal)
8) floor below make table (minimal)
9) floor below meat slicer (potatoes are sprouting)
10) wall left of stove
Correction: Clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Items stored in/blocking the mop sink and unnecessary items are in the mop room.
Correction: Remove the items from the mop sink and mop closet for the disposal of mop water.
|
11/21/2011 | Routine | |
all food temperatures observed are internal.
provided date labeling chart since staff are not consistent as to how the ready to eat foods are being labeled (e.g one person labeling dates sliced and other person labeling use by date).
no orders filled at time of evaluation.
Failure to correct repeat violations prior to 12/31/11 may result in 2012 permit not being issued.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bare wood supporting the bar three-compartment sink.
Correction: Paint to seal the wood so it is smooth, easily cleanable, and non-absorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The three compartment sink is not sealed to the wall.
Correction: Seal the sink to the wall since it is subject to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The make table door gasket is torn.
Correction: Repair/replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board at the bar is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The interior panel of the ice machine is not clean.
Correction: Clean and sanitize.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The meat slicer blade and underside of the blade has moderate to heavy food debris--it is not clean.
Correction: Clean and sanitize the food contact surfaces of the meat slicer after each use or once every 4 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) vent hood filter housing of vent hood system
3) surface and shelf below the flat top grill
4) vent hood fire suppression lines above flat top grill
5) domed light globe above flat top grill
6) can opener blade
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic cups at the bar were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Minor leak at waste drain line of far left basin of three-comparment sink.
Correction: Repair.
- 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. Relocate to asphalt.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided at bar hand sink.
Correction: Provide a trash can in the immediate area of the bar hand sink.
- Refuse - Using Drain Plugs
Observation: The drain plug is missing on the dumpster.
Correction: Replace the drain plug.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: 1) Ceiling tiles in restrooms are not washable and some have moisture damage
2) Ceiling in back kitchen area not finished
3) Wall juncture above kitchen entry is not sealed and not finished
4) Drop ceiling above cook line prep table not washable
Correction: Properly seal or finish these surfaces to provide a smooth, cleanable and nonabsorbent surface
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed:
1) below cookline prep table
2) below the electrical panel to the meat slicer
3) below the equipment/chemical rack
4) in the restrooms
Correction: Seal the floor-wall junctures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The following light bulbs are not shielded or shatter proof:
1) above storage rack in back area of kitchen
2) ight cover missing at cook line
3) light cover cracked above food storage/shelving next to make table
Correction: Install shatterproof light bulbs, new intact light lenses, OR plastic light tubes over each bulb with end caps on each end.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not provided with self-closing doors.
Correction: Provide a self-closer for the toilet room doors. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: A SUBSTANTIAL gap exist below the front door and gaps exist at the bottom of the back door (to patio).
Correction: Eliminate gaps to prevent pest entry.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen at the cookline and at the meat slicer table.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where empl oyee safety is a factor. Replace the light bulbs that have burned out.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall above 3 compartment sink
2) wall-ceiling juncture in cooking area
3) wall peeling/damaged right of make table
5) upper door in women's restroom damaged
6) base tiles not sealed to the wall in the men's restroom
7) wall torn to the right of door frame in men's restroom
8) several ceiling tiles are water damaged in the women's restroom
9) bottom of front door is damaged
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) lower wall below the cookline
2) wall below three compartment sink
3) electric outlet box behind flat top grill
4) wall at kitchen prep table
5) floor along back wall behind fryer and grill
6) floor below electrical panel to the wall adjacent to meat slicer
7) walls around meat slicer (minimal)
Correction: Clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Items stored in/blocking the mop sink and unnecessary items are in the mop room.
Correction: Remove the items from the mop sink and mop closet for the disposal of mop water.
|
08/22/2011 | Routine | |
No orders filled during evaluation. All food temperatures observed are internal.
- Person in Charge
Observation: Hampton Certified Food Manager (CFM) lacking.
Correction: Register current CFM certificate with the Hampton Health Department ($10 fee, office is closed from 12 to 12:30 pm).
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Container of chicken wings stored above ready to eat tomatoes.
Correction: Store raw animal food BELOW ready to eat food or food that requires a lower cooking temperature for the destruction of disease causing organisms.
- Utensils - In-Use - Between-Use Storage
Observation: Knife stored wedged between wall and make table.
Correction: Relocate knife to surface that is smooth, easily cleanable, and non-absobent. Do not wedge utensils between equipment.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous foods (PHFS)in and on the make table are cold holding at improper temperatures:
1) sliced tomatoes on top insert 44*
2) chicken salad 45*
3) feta cheese 45*
Correction: Cold hold phfs at or below 41*. Items relocated to reach-in refrigerator.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the keg cooler (dairy stored inside).
Correction: Provide a thermometer inside the unit at the front by the door.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The three-compartment sink is not sealed to the wall.
Correction: Seal the sink to the adjoining wall since it is exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Fan inside make table is beginning to ice up.
Correction: Defrost the unit/service and prior to stocking, ensure temperature is at or below 41*.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) The make table door gaskets are torn.
2) upper interior of one of the microwave ovens is in poor repair
Correction: Repair/replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) Interior panel of ice machine
2) meat slicer blade
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) vent hood filter housing of vent hood system
3) surface below the flat top grill
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups at bar were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Minor leak at waste drain line of three compartment sink as well as one of the basins.
Correction: Repair.
- Refuse - Covering Receptacles (repeated violation)
Observation: One of the lids is open on the outside dumspter.
Correction: Ensure all lids/doors are closed except during times of continuous use.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: 1) Ceiling tiles in restrooms are not washable and some have moisture damage
2) Ceiling in back kitchen area not finished
3) Wall juncture above kitchen entry is not sealed and not finished
4) Drop ceiling above cook line prep table not washable
Correction: Properly seal or finish these surfaces to provide a smooth, cleanable and nonabsorbent surface
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed:
1) below cookline prep table
2) behind the reach-in refrigerator and homestyle freezer
3) below the equipment/chemical rack
4) in the restrooms
Correction: Seal the floor-wall junctures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The following light bulbs are not shielded or shatter proof:
1) above storage rack in back area of kitchen
2) ight cover missing at cook line
3) light cover cracked above food storage/shelving next to make table
Correction: Install shatterproof light bulbs, new intact light lenses, OR plastic light tubes over each bulb with end caps on each end.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not provided with self-closing doors.
Correction: Provide a self-closer for the toilet room doors. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: A SUBSTANTIAL gap exist below the front door and gaps exist around the back door.
Correction: Eliminate gaps to prevent pest entry.
- Handwashing Cleanser - Availability
Observation: Soap not provided at the bar handsink.
Correction: Ensurea handsinks are supplied with a supply of soap.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the men's restroom hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: than 50 foot candles of light was noted in the kitchen at the cookline and at the meat slicer table.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where empl oyee safety is a factor. Replace the light bulbs that have burned out.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall above 3 compartment sink
2) wall-ceiling juncture in cooking area
3) wall peeling/damaged right of make table
5) upper door in women's restroom damaged
6) base tiles not sealed to the wall in the men's restroom
7) wall torn to the right of door frame in men's restroom
8) several ceiling tiles are water damaged in the women's restroom
9) bottom of front door is damaged
10) small section of wall pitted at make table
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor and wall below the cookline
2) wall below three compartment sink
3) floor at bar (bottle caps)
4) wall at kitchen prep table
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Few rodent droppings observed on floor:
1) below storage rack
2) behind reach in refrigerator
3) storeroom corner
Correction: Clean to remove and monitor these areas for new activity.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Items stored/blocking the mop sink.
Correction: Remove the items from the mop sink for the disposal of mop water.
|
04/18/2011 | Routine | |
All food temperatures observed are internal.
No orders filled during evaluation.
As menus are reprinted, place asterisk at tuna items since they are prepared to guest specification.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloth stored on the make table cutting board.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use or place in laundry hamper.
- Cooling Methods
Observation: The methods used for cooling chili prepared yesterday were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Open can of cheese sauce on prep table holding at 52*.
Correction: Corrected. Cold hold potentially hazardous foods at or below 41*.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Digital food thermometer could not be located.
Correction: Provide at least one digital food thermometer to measure the internal temperature of thin-massed, patty-like foods.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The three-compartment sink is not sealed to the wall.
Correction: Seal the sink to the adjoining wall since it is exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The make table door gaskets are torn.
Correction: Repair/replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards at the bar and kitchen three-compartment sink are heavily scratched and scored.
Correction: Resurface or replace the boards to provide a surface that is smooth, easily cleanable, and non-absorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The meat slicer blade and undercarriage are not clean.
Correction: Clean and sanitize before and after use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) table top below fryer and flat top grill
Correction: Clean.
- Refuse - Covering Receptacles
Observation: One of the lids is open on the outside dumspter.
Correction: Ensure all lids/doors are closed except during times of continuous use.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: 1) Ceiling tiles in restrooms are not washable and some have moisture damage
2) Ceiling in back kitchen area not finished
3) Wall juncture above kitchen entry is not sealed and not finished
4) Drop ceiling above cook line prep table not washable
Correction: Properly seal or finish these surfaces to provide a smooth, cleanable and nonabsorbent surface
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed:
1) below cookline prep table
2) behind the reach-in refrigerator and homestyle freezer
3) below the equipment/chemical rack
4) in the restrooms
Correction: Seal the floor-wall junctures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The following light bulbs are not shielded or shatter proof:
1) above storage rack in back area of kitchen
2) ight cover missing at cook line
3) light cover cracked above food storage/shelving next to make table
Correction: Install shatterproof light bulbs, new intact light lenses, OR plastic light tubes over each bulb with end caps on each end.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not provided with self-closing doors.
Correction: Provide a self-closer for the toilet room doors. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: A gap exist below the front door and gaps exist around the back door.
Correction: Eliminate gaps to prevent pest entry.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen at the cookline and at the meat slicer table.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where empl oyee safety is a factor. Replace the light bulbs that have burned out.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall above 3 compartment sink
2) wall-ceiling juncture in cooking area
3) wall peeling/damaged right of make table
5) upper door in women's restroom damaged
6) base tiles not sealed to the wall in the men's restroom
7) wall torn to the right of door frame in men's restroom
8) several ceiling tiles are water damaged in the women's restroom
9) bottom of front door is damaged
10) small section of wall pitted at make table
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: 1) The ventilation hood system is not clean, primarily the vent filter housing and fire supression lines
2) the walls are not clean behind the cookline equipment (lower wall)
3) the wall is not clean at the meat slicer
4) MINIMAL food debris observed on floor below cookline equipment, back meat slicer table, and gap at floor-wall juncture next to make table
Correction: Clean.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead or trapped mice were found in the glue board below the equipment storage rack.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Items stored/blocking the mop sink.
Correction: Remove the items from the mop sink for the disposal of mop water.
|
01/18/2011 | Routine | |
Food temperatures observed are internal. No orders filled during evaluation. Typed report not provided at time of evaluation. Report to be delivered next business day.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Facility lacks current Certified Food Manager.
Correction: At least one full time employee shall successfully complete an approved food safety course and register the certificate with the Hampton Health Dept. Failure to provide proof of registration in an approved course or course completion no later than 12/31/10 may prevent 2011 permit to operate being issued.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw chicken stored above tomatoes and ground beef in the refrigerator.
Correction: Advised to store raw chicken BELOW ready to eat food (e.g. tomatoes) and food that requires lower cooking temperatures to destroy disease causing bacteria.
- Beverage Tubing, Separation
Observation: A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption. Also, the soda wand drain line was draining in this office.
Correction: Maintain the ice for consumption separate from the ice in the bin by storing the ice in preforated container/colander or installing a sufficient guard around the cold plate or relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Tip sensitive/digitial food thermometer not provided.
Correction: Provide at least one digital thermometer to measure the inetrnal food temperatures of thin-massed, patty-like foods.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 compartment sink and the men's restroom sink are not sealed to the wall
Correction: Seal sinks to wall
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The gaskets on the make table refrigerator are torn
Correction: Repair/replace
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards at the bar and kitchen three-compartment sink are heavily scratched and scored.
Correction: Resurface or replace the boards to provide a surface that is smooth, easily cleanable, and non-absorbent.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer inside the beer low boy (also storing dairy) is broken.
Correction: Replace the thermometer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The interior panel of the ice machine adjacent to the bar is not clean.
Correction: Clean and sanitize the panel.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) right side of stove
2) table/surface below fryers and grill
3) can opener blade
4) shelf liners lining equipment shelves
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: The bar handsink is slow to drain.
Correction: Adjust the stopper to allow the water to drain.
- Plumbing System Maintained in Good Repair
Observation: Minor leak observed on drain line of far left basin of three-compartment sink.
Correction: Repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash can not provided at the bar handsink.
Correction: Provide a trash can in the immediate area of the handsink.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: 1) Ceiling tiles in restrooms are not washable and some have moisture damage
2) Ceiling in back kitchen area not finished
3) Wall juncture above kitchen entry is not sealed and not finished
4) Drop ceiling above cook line prep table not washable
Correction: Properly seal or finish these surfaces to provide a smooth, cleanable and nonabsorbent surface
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed:
1) below cookline prep table
2) behind the reach-in refrigerator and homestyle freezer
3) below the equipment/chemical rack
4) in the restrooms
Correction: Seal the floor-wall junctures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The following light bulbs are not shielded or shatter proof:
1) above storage rack in back area of kitchen
2) ight cover missing at cook line
3) light cover cracked above food storage/shelving next to make table
Correction: Replace damaged and missing light covers or use plastic light tubes over each bulb with end caps on each end
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not provided with self-closing doors.
Correction: Provide a self-closer for the toilet room doors. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: A gap exist below the front door and gaps exist around the back door.
Correction: Eliminate gaps to prevent pest entry.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at the kitchen handsink.
Correction: Ensure all handsinks are stocked with a supply of paper towels.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen--two lights are barely on.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Replace the light bulbs that are burning out.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: One dented can (top seam) of french onion soup observed stored with undamaged food.
Correction: Corrected. Store damaged/dented food physically separate from undamaged food if being returned for credit or discard if not.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall above 3 compartment sink
2) wall-ceiling juncture in cooking area
3) wall peeling/damaged right of make table
5) upper door in women's restroom damaged
6) base tiles not sealed to the wall in the men's restroom
7) wall torn to the right of door frame in men's restroom
8) several ceiling tiles are water damaged in the women's restroom
9) bottom of front door is damaged
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) vent hood filter housing and vent hood system
2) wall below three-compartment sink
3) wall behind/below fryers and grills
4) floor below prep table adjacent to the three-compartment sink (minimal)
5) floor below ice machine and soda syrup rack in beer storage area
Correction: Clean.
- Mops - Drying Mops
Observation: Mop not hung up to dry at bar beer storeroom.
Correction: Hang mops to air dry.
- Pests - Controlling Pests* (repeated violation)
Observation: Rodent droppings observed in the maintenance/mop closet.
Correction: Clean to remove the droppings and monitor for new activity. Use approved methods to control pests. Droppings did exhibit a color change indicating bait ingested.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Items stored/blocking the mop sink.
Correction: Remove the items from the mop sink for the disposal of mop water.
- Toxics - Separation of Toxics
Observation: Chemicals improperly stored:
1) on clean dish drainboard
2) prep table shelf with food
Correction: Corrected. Store chemicals BELOW and physically separate from food, utensils, equipment, linens, and single-service.
|
10/13/2010 | Routine | |
All food temperatures observed are internal. Typed report to be delivered next business day.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Facility lacks current Certified Food Manager.
Correction: At least one full time employee shall successfully complete an approved food safety course and register the certificate with the Hampton Health Dept.
- Critical: Demonstration of Knowledge*
Observation: When asked, the person in charge (PIC) stated barware is washed and rinsed in the three-compartment sink.
Correction: Instructed PIC to wash, rinse, and then sanitize barware utilizing each sink basin.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes on top insert of make table cold holding at 48*.
Correction: Corrected by discarding. Cold hold cut tomatoes at or below 41*. Discontinue storing on top of portioned sauce since it is above the level of cold holding.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Bare wood planks used to support bar 3 compartment sink
Correction: Use material that is smooth, cleanable, and nonabsorbent (paint to seal)
- Temperature Measuring Devices
Observation: Thermometer not provided inside the beer low boy at the bar storing dairy.
Correction: Provide a thermometer inside the unit.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The food thermometer could not be located.
Correction: Provide at least one digital food thermometer.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 compartment sink and the men's restroom sink are not sealed to the wall
Correction: Seal sinks to wall
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The gaskets on the make table refrigerator are torn
Correction: Repair/replace
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards at the bar and kitchen three-compartment sink are heavily scratched and scored.
Correction: Resurface or replace the boards to provide a surface that is smooth, easily cleanable, and non-absorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) side of stove adjacent to fryer
2) can opener blade
3) surface below fryers
Correction: Maintain non-food contact surfaces clean.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash can not provided at the bar handsink.
Correction: Provide a trash can in the immediate area of the handsinks.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor -wall junctures in the ktichen and the restrooms are not sealed.
Correction: Seal floor- wall junctures
- Light Bulbs Protective Shielding (repeated violation)
Observation: The following light bulbs are not shielded or shatter proof:
-above storage rack in back area of kitchen
-light cover missing at cook line
-light cover cracked above make table
Correction: Replace damaged and missing light covers or use plastic light tubes over each bulb with end caps on each end
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not provided with self-closing doors.
Correction: Provide a self-closer for the toilet room doors. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: A gap exist below the front door and gaps exist around the back door.
Correction: Eliminate gaps to prevent pest entry
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at the kitchen handsink.
Correction: Corrected. Ensure paper towels are provided at all handsinks.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen--two lights are barely on.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Replace the light bulbs that are burning out.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall above 3 compartment sink
2) wall ceiling juncture in cooking area
3) wall peeling/damaged right of make table
5) upper door in women's restroom damaged
6) base tiles not sealed to the wall in the men's restroom
7) wall torn to the right of door frame in men's restroom
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls are not clean behind the cookline and below the three-compartment sink.
Correction: Clean.
- Pests - Controlling Pests*
Observation: Rodent droppings observed in the maintenance/mop closet.
Correction: Clean to remove the droppings and monitor for new activity. Use approved methods to control pests. Droppings did exhibit a color change indicating bait ingested.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped mice were found on the glue trap below storage rack in the back kitchen.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Items stored/blocking the mop sink.
Correction: Remove the items from the mop sink for the disposal of mop water.
|
07/07/2010 | Routine | |
Restaurant representatives - add corrected or new information about Josh's Bar & Grill, 1938 E Pembroke Ave., Hampton, VA 23663 »