- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Beer cheese, Bud sauce in drawers cold holding for more than four hours voluntarily discarded, milk in W.I.C. 2 out of temperature for more than four hours voluntarily discarded had been defrosted and milk in bar cooler cold holding at improper temperatures voluntarily discarded. Chicken in the meat cooler out of temperature less than 4 hours moved to walk in cooler and person in charge agreed to use the drawer to cold hold the chicken and meat until the meat cooler is repaired.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Bar cooler and meat cooler need repaired. Person in charge will send the inspector refrigeration repair invoice and temperature logs for the next two Monday's.
- Temperature Measuring Devices (repeated violation)
Observation: There was no working temperature measuring device located in the W.I.C .
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
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03/21/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Boiled piled to high in prep top cold holding at improper temperatures for 2 hours.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria Boiled eggs were put in the Walk-in.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ticket machine 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front kichen.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Mop sink noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/16/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic aoli and salsa in the prep top 2 cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Garlica aoli and salsa in prep top 2 were voluntarily discarded and any other potentially hazardous food that was out of temperature for more than four hours in the prep top 2.
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03/24/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Tomatoes were voluntarily discarded.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep unit and draws.
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 - Cutting Surfaces
Observation: The cutting board(s) in the kitchen 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.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: A condensate drain line servicing expo line cooler was emptying liquid waste directly onto the bottom of expo line cooler.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the bottom of the expo line cooler.
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12/10/2013 | Routine | |
Equipment and product temperatures observed to be within appropriate ranges.
Sanitary controls in place: quaternary ammonium sanitizer tested at an acceptable concentration of 150-200 ppm in three bay sink and wiping cloth buckets
No violation noted during this evaluation. | 01/09/2013 | Risk Factor | |
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