Discussed the following with the PIC: clean air vents in restrooms, make sure serving utensils are not stored in a manner that the handle is not stored in contact with the food, bar shelves, beer cooler bottom surfaces and soda gun are in need of cleaning, refrigerate all food items as needed (open jar of pickles not refrigerated).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the storage area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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03/30/2016 | Risk Factor | |
Discussed the menu with the PIC. Manager informed the inspector that the steaks and burgers on the menu were fully cooked. If the facility begins to cook these foods to various temperatures, then a consumer advisory would need to be placed on the menu. Permit issued.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food items 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the ice machine, bar ice bin, metal shelving behind bar, bar sinks, bar soda gun and interior of beer coolers have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors and walls in the backroom stoarage area are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts in the employee restroom are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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12/30/2015 | Routine | |
permit issued
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior of ice machine and cup holding coffee stirrers need cleaning
Correction: Clean the surfaces 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 inside of bar coolers and shelves storing flour/sugar containers need cleaning
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following is not maintained in good repair:
-the tiles on walls in both restrooms are buckled
-cove tile not sealed to wall by blue shelving in kitchen
-floor tile damaged in back room
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/04/2015 | Routine | |
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior of ice machine needs cleaning
Correction: clean and sanitize
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The glasses at 3 compartment sink at bar are being washed/rinsed but not 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.
- Physical Facilities in Good Repair
Observation: floor at bar has some cracks/damage
Correction: repair/replace to maintain structure as smooth, durable,and easily cleanable
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09/09/2014 | Routine | |
Permit issued
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following need cleaning:
-exterior and drip tray of stove
-blue shelf with tv in kitchen
Correction: Clean
- Physical Facilities in Good Repair
Observation: Holes in wall at handsink in back and lightswitch in poor repair
Correction: Repair/Replace to maintain structures as smooth ,durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in corner of store room need cleaning
Correction: Clean
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04/07/2014 | Routine | |
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-service items were observed reused, chop sticks.
Correction: Discontinue the reuse of single-usechop sticks. Provide approved reusable plastic forks or spoons.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bulk food containers, small mesh strainer, inside beer boxes, soda dispenser, and the stove.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface 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.
- Plumbing System Maintained in Good Repair
Observation: 3-Compartment sink faucet is in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the back storage area
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: Men's room vent fan, and wooden shelves in back storage area are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the back room, in the bar, behind the fryer, the wall behind the fryer, and under the bar sink were 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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11/12/2013 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Chest freezer
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Pot and pans
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Stove, bulk containers..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.Ice machine
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Physical Facilities in Good Repair
Observation: Floor in men's room is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.Replace floor tiles.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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07/10/2013 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the beer boxes has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Exhaust vent in men"s room is not maintained in good repair;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 and walls by the stove and in back storage room 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters and the hood system are not being maintained in a clean condition.
Correction: Maintain hood system and vent filters in a clean condition.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working container (spray bottle) of cleaning agent is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/16/2013 | Routine | |
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