All temperatures were taken internally unless otherwise noted.
- Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat food ( bread and lettuce) 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: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Chicken wings that were stored at deep fat in which temperature is being being used as a public health control was observed hot holding at 89*F
Correction: Potentially hazardous foods are required to be hot held at 135*F. EHS will issue a time time poilcy.
|
03/09/2016 | Risk Factor | |
All temperatures were taken internally unless otherwise noted.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled spice containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: The following dispensing utensils were improperly stored between uses:
>> Ice scoop located at the bar.
>> Rice spoon stored in water at 70*F
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Fried chicken wings (118*F-120*F) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. A four time for public health control policy may be used, in which the chicken must be labeled with a time to be discard (4hrs) from the time it was prepared If chicken is par cooked they must be cooled down and held at 41*F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Paper was observed being used to line a food pan with in use knives.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue using paper in this manner.
- 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 the hand washing sink in the kitchen.
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 food prep area.
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
- 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.
|
10/26/2015 | Routine | |
All temperatures were taken internally unless otherwise noted. Chicken wings that are being parcooked and stored at the grill for future cooking will need to be cooked all the way and hot held, stored in the reach-in cooler at 41*F or below , or a time as a public health control policy will have to to be implemented.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food container/ spice containers on the cookline.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Undercook eggs that was served with one of the main courses was observed cooked to a guest specification but what was not identified on the menu with a consumer advisor.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to both two door reach-in are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) 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.
- Lighting, Intensity (repeated violation)
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
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Male rest-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.
- Critical: Toxics - Conditions of Use* (repeated violation)
Observation: Pesticides are not being applied by a certified applicator. Raid found on the premises.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
|
06/04/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw chicken was stored above yagi mondu beef product observed with a potential contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled spice containers not labeled at the grill.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoops in the ice maker and bar ice cooler was stored with handles in contact with ice.
Correction: Store in-use utensils or dispensing utensils in the ice with their handles above the top of the ice.
- Equipment - Good Repair and Proper Adjustment
Observation: Gaskets on reach-in coolers are torn.
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple 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.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand washing lavatory in the kitchen.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- 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.
- Critical: Toxics - Conditions of Use* (repeated violation)
Observation: Pesticides are not being applied by a certified applicator. Raid bug spray was found on the premises in the kitchen and behind the bar area.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. Discontinue the use of home use pesticides.
|
02/11/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands in between task and before donning a new pair of gloves
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, before donning a new pair of gloves, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage Containers - Identified with Common Name of Food
Observation: Spices that were strored beside the deep fat fryer cannot easily be identified they were unlabeled.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard being used to line shelving located under the microwave.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cardboard.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) 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.
- Plumbing System Maintained in Good Repair
Observation: Kitchen handsink was observed slow draining.
Correction: Repair.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the kitchen handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- 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
- Critical: Toxics - Conditions of Use* (corrected on site) (repeated violation)
Observation: Home based pesticides were found on the premises.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. Home based pesticides may not be used in a commercial facility.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 ( less than 50 ppm)
Correction: Ensure chlorine sanitizing solutions meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. ( 50ppm-100ppm)
|
11/06/2014 | Routine | |
All temperatures were taken internally.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, and before donning a new pair of gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Always wash hands before donning a new pair of gloves.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils. Large mug with a straw was uncovered sitting on the table beside food in the kitchen.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
>> Scoop handle in contact with flour
>> Ice scoop at bar ice bin handle in contact with ice.
>> Rice utensils stored in container of water that is not at 135*F
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use on preparation counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice on the cooking range hot holding at improper temperatures. 112*F-122*F
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used inside of the beer cooler located at the bar.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of card board.
- Equipment - Good Repair and Proper Adjustment
Observation: Three compartment sink edges are sealed with duct tape.
Correction: Remove tape and ensure edges are smoothly sealed with the proper material.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) observed 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of foods.
Correction: Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside surface of the ice maker observed soiled.
Correction: Clean.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the bar.
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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides used for home use purposes found in multiple locations inside the facility.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine sanitizer solution in bar sanitizing sink was measured at 200ppm
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
07/02/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the mens bathroom is not properly sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The soda wand at the bar is in need of cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning
>>canned goods tops
>>juice cans lids
>>bar shelving and cabinetry
>>lower shelving of the wood shelving
Correction: Clean
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: There are currently cracked tiles at the floor of the bar.
Correction: Repair/replace tiles.
|
04/04/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed the soda/syrup gun wand is dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: >>canned goods tops
>>juice cans lids
>>bar shelving and cabinetry
>>lower shelving of the wood shelving
Correction: clean
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed cracks in tiles at the bar floor.
Correction: Repair/Replace cracked tiles.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The bar floor is 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.
|
02/05/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The soda wand at the abr is in need of cleaning.
Correction: Clean
- Non-Food Contact Surfaces (repeated violation)
Observation: Canned goods in kitchen have an accumulation of dust on the surface of the cans.
Correction: clean
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Bar floors are in need of cleaning
Correction: clean
|
11/02/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in kitchen are 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 soda wand and cholster were dirty.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
>>Observed large amounts of dust on canned goods in kitchen
>>Bar shelving and cabinetry
Correction: Clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed several cracks in the floor at the bar
Correction: Repair cracks in the floor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor at the bar is in need of cleaning
Correction: clean
|
07/31/2012 | Routine | |
All food temperatures are internal unless otherwise noted. The owner of the facility has made several improvements to the ceiling that has improved the overall condition of the kitchen.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink in the kitchen is not smoothly sealed to the wall.
Correction: Re-seal hand sink to wall.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards used 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed the soda/syrup gun wand is dirty
Correction: Clean
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
>>canned goods tops
>>juice cans lids
>>bar shelving and cabinetry
>>lower shelving of the wood shelving
Correction: Clean
- Physical Facilities in Good Repair
Observation: Observed cracks in tiles at the bar floor.
Correction: Repait/replace the tiles in the bar floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The bar floor is in need of cleaning.
Correction: Clean
|
05/01/2012 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverage , uncovered , located on work table
Correction: personal beverages are to be non breakable & covered and stored only on lower level of work table --never on or over an active work surface
- Food Storage Containers - Identified with Common Name of Food
Observation: dry good container ( sugar ? ) not labeled as to contents
Correction: label as to contents
- Utensils - In-Use - Between-Use Storage
Observation: >> bowls used for rice
>> paddles in water at the rice steamer --not mechanically
Correction: >> use only handled scoops to dispense product and maintain the handle upright
>> paddles are to be in a dry container
- Cooling Methods
Observation: fried wontons made earlier in morning were placed warm in double paper bag folded over in bar under counter refrigeration unit
Correction: advised to take out and place in single layer on tray and put into freezer to rapidly cool them ---then place in bag and put into refrigeration .
- Food Contact Surfaces - Cleanability*
Observation: knife bucket is damaged
Correction: replace damaged bucket / container
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handsink-- kitchen --is not smoothly sealed with the wall
Correction: seal in a smooth manner the sink with the wall
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>the divider wall at the bar 3 compartment sink and handsink edges are sealed with fraying duct tape
>> soda syrup box cabinetry seperated
Correction: >>remove tape and insure edges are smoothly sealed with materials that are smooth -durable -non absorbant and easily cleanable
>> the soda syrup cabinetry is to be smooth -durable -non absorbant and easily cleanable
- Equipment - Cutting Surfaces
Observation: cutting board stained / scored
Correction: bleach out stained cutting board . Plane to smooth condition
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> interior level panel of ice machine is dirty
>> soda syrup gun / mixer wand is dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: canned goods tops are dusty
juice cans lids are dusty
bar shelving and cabinetry are dusty
lower shelving of the wood shelving entry to kitchen dusty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: large bowls located under drainline of the 3 compartment sink
Correction: do not store bowls under the drainline ==relocate
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: single service stored incorrectly
Correction: store single service with food contact side down
- Lighting, Intensity (repeated violation)
Observation: light fixture ceiling out ( where roof leak has damaged ceiling )
vent hood lacks lighting
Correction: >>repair roof then repair ceiling and restore light
>>in the event of a changoe of owner or remodel install lighting equal to 50 footcandles in the vent hood
- Physical Facilities in Good Repair
Observation: >>floor tile in the bar is cracked
>>ceiilng at light fixture water damaged / split
>> ceiling right of the vent hood is bulging / bloated
Correction: >> replace floor tile that is damaged in the bar
>> restore ceiling where damaged in the kitchen to smooth - durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor dirty bar ( under mats and cabinetry )
walls dirty kitchen under wok line and right of vent hood
Correction: clean
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: sanitizer too strong in the bar 3 compartment sink 200 ppm
Correction: sanitizer dliuted to 100 ppm at the time of the inspection
|
12/14/2011 | Routine | |
All temperatures are recorded internally unless otherwise noted.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink in kitchen is not properly sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Multiple utensil containers dirty in food prep area.
-Clean interior of ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
-Bar glass shleves
-Spice shelves
-buckets used to store kim chi
Correction: clean
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device is located over food prep/storage rack for styrofoam take-out containers in the kitchen where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
-The floor is damaged under CO2 tank
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: Walls throughout the kitchen are dirty and stained.
-walls in male and female bathrooms are dirty
Correction: clean
|
09/07/2011 | Routine | |
please include the consumer advisory ( present at the bottom of the lunch menu ) on the bottom of the dinner menu . Persons may not read the lunch menu ( which is behind the dinner menu ) if they are present at dinner
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: containers of food stacked one on atop of another without a food grade cover to seperate
Correction: do not stack containers of food one on atop of another . Have a lid or plastic wrap or foil to cover containers .
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: fried meat and vegetable filled folded wontons made 5=23 in upright refrigeration unit in large plastic tub mass was on edges 46 and in the center 56
Correction: throw out. Product did not meet the cooling requirement of having product cool from 135 to 70 degrees in 2 hours and from 70 to 41 in the following 4 hours
- Temperature Measuring Devices
Observation: thermometer not present at the lid of the bar chest refrigeration unit opposite the 3 compartment sink
Correction: provide thermometer accurate to 2 degrees by the lid of the unit ( milk within)
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: the handsinks in both restrooms and in the kitchen the sealant with the wall is cracked/ seperated
>
Correction: recaulk the handsinks with the walls in a smoothly sealed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the paneling at the bar to the left of the MEGA MAX video machine
>> painted wood shelving with the soda syrup boxes in bar the surface is worn / damaged
Correction: replace the damaged paneling
>> repaint the wood shelving in the bar . In the event of a change of owner or remodel replace the wood shelving with wire rack
- Equipment and Utensils - Good Repair and Calibration
Observation: >> the stoppers / wood plugs are missing from the ends of multiple kitchen utensils
Correction: restore the wood plugs or replace the utensil
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>the bar soda mixer gun is dirty
>> the various containers of misc. utensil containers in the prep island are dirty
>> the interior panel of the ice machine in corners is dirty
Correction: >>clean mixer gun dirty
>> clean the dry good / spice container exteriors
>> clean the ice machine interior panel
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> drip tray under cookline dirty
>> the surface / table under the flat top grill are dirty
>> the souffle cup and lid container is dirty
>> the shelving with the spices and liquid seasonings are dirty
( under the microwave oven )
>>the exterior of the dry good buckets are dirty
>> the bar glass shelving is dirty ( under mats )
>> the bar keg refrigeration unit gaskets and the interior are dirty
Correction: clean
- Lighting, Intensity (repeated violation)
Observation: lack of lighting under vent hood
light fixture out over prep island
Correction: >> in the event of a change of owner or remodel install lighting equal to 50 footcandles in the vent hood
>> restore out light fixture over the prep island
- Physical Facilities in Good Repair (repeated violation)
Observation: >> the ceiling right of the vent hood is swollen / blistered
>> the ceiling at the light fixture over the rice cooker - misc. shelving is damaged
>> the beauty ring is not present at the drainline of the 3 compartment sink and wall
>> the floor surface is damaged at the CO2 tank in the bar
>> surface of men
Correction: s restroom under mirror is damaged / cracked -peeling
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> walls in the kitchen are dirty / stained in multiple areas
>> floor under grill at legs of grill and adjacent equipment is dirty
>> wall behind the rack with spices - seasonings ( where the rice cooker is located ) is dirty
>> wall behind the ice bin in the bar is dirty
>> floor mats in the bar is dirty
>> ceiling fan paddles in the dining room is dirty
>> wall in the men's restroom over urinal is dirty / stained
>> ac vent panle over handsink is dirty
Correction: clean clean clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: RAID aerosol container observed stored with general cleaners under 3 compartment sink. Per owner used for outside the building and should be stored in the shed outside
Correction: store RAID / any insecticide outside in the shed. They cannot be stored with general cleaners and cannot be applied inside the building
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: sanitizer at the bar 3 compartment sink was observed to be > 200 ppm
Correction: chlorine concentration is to be 50 -100 ppm . Reduced to 100 ppm at the time of the inspection
|
05/24/2011 | Routine | |
All food temperatures are internal.
- Critical: Cooling*
Observation: Chili stored in reach in (42* outside circumference 45* middle of container).
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Splitting contents into smaller containers, freezing, or using ice bath or ice wand will help cool.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following food was observed cold holding at improper temperatures:
-milk in 3 door bar area cooler 45*
-beef dumpling in 3 door bar area cooler 44-46*
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The men's restroom sink 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Inside of ice machine needs cleaning
Correction: Clean/Sanitize
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
-racks holding condiments under kim chee
-bottom racks to right of cook line
-piping under utility and 3 compartment sink in kitchen
-soda holster at bar
-inside keg cooler at bar
-drip trays at stove
-burners and surface of stove top
-back screen door
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-tile missing from men's restroom wall
-bar area floor seems to some paint peeling/staining in areas
Correction: Repair/Replace
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following structures are in need of cleaning:
-floor at bar under mats
-wall around flat top grill
Correction: Clean
|
02/14/2011 | Routine | |
Restaurant representatives - add corrected or new information about Tide Mill Cafe Sports Lounge, 2706 N Armistead Ave. C, Hampton, VA 23666 »