|Sysco on site during arrival to drop off product. Hood system scheduled for cleaning by Tidewater Pressure Washing next week. Informed by manager that two middle bars will be taken out for more table space.|
No violation noted during this evaluation.
|Consumer advisory frequently changes depending on menu items to be served. Manager will update consumer advisory and add to current menu. Application sent in for permit renewal. Facility recommended for permit renewal. Food permit will be issued once application is processed.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
Correction: 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.
|Bars are clean. Facility not open for lunch anymore. Facility opens on Friday and Saturdays from 9pm till 2am. Hood system cleaned by Tidewater Pressure Washing LLC on 5-15-14 and next service date on 11-15-14. Have certified food manager to keep temperature logs available for viewing. Facility recommended for permit. Food permit, copy of receipt and copy of food handler training information given to manager.|
No violation noted during this evaluation.
|Spoke with managers concerning inspection. Food handler class schedule and 1B Form given to manager for all staff to attend food handler class to obtain a food handler card and sign 1B form to keep on file at facility. Product is cooked per order. Informed manager to post certified food manager certificate where it is visible. Viewed temperature logs. Manager to continue to monitor and record temps during hours of operation. Bars were clean during time of inspection.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor under shelving.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
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.
|Spoke with certified food manager concerning inspection and posting of cfm certificate. Opening and closing checklist is posted for Bartenders and cooks. Product is cooked per order. Refrigeration is holding at proper temperatures. Product is holding at proper temperatures. Food temp log given to cfm for recording of temps daily. Facility is open for lunch Monday through Friday 11am till 2:30pm and Saturday, 8pm till closing.
- Ventilation Hood Systems; Filters
Observation: Hood system due for cleaning.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. Hood system to be cleaned and sanitized and have servicer place a current sticker on hood system with cleaning dates.
|Spoke with Operational manager concerning use of additional ice bend where cans of red bull stored inside with ice. Copy of 2013 class schedules left with Operational manager. Informed Operational manager to contact Dept. of utilities concerning program for the grease trap. Facility is open on Friday and Saturday nights. Will follow back up with Operational manager concerning classes. Management change within last two weeks. Facility recommended for permit. Permit and copy of receipt issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Pipe underneath hand sink at side bar in need of repair.
Correction: Repair the pipe underneath hand sink at side bar to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the pipe underneath hand sink at side bar, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The catch tray under stove had accumulations of food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of food debris that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grease observed on floor under fryer.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: holster for soda nozzles at all bar areas.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment (corrected on site)
Observation: Storing equipment that is not used for the business.
Correction: Remove equipment that cannot or is not used for the business.