Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Dishwasher out of sanitizer upon arrival - changed & primed, now @ 100 ppm
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
-
VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
The rubber holder for the bar soda dispenser has brown slimy residue inside.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
Dec 5, 2006
|
95 |
-
VIOLATION OF SECTION 3-304.11 *CRITICAL* Food is in contact with surfaces of equipment and utensils that are not properly cleaned and sanitized, specifically:
Ice bins in kitchen and bar are soiled / moldy. Soda wand holder in bar is soiled.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
-
VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Some of the metal refrigerator racks are rusty.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
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VIOLATION OF SECTION 6-301.14 A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
Hand sinks in kitchen and restrooms lack hand wash reminder signs
REQUIRED CORRECTION: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing lavatories used by food employees and shall be clearly visible to food employees.
|
May 7, 2007
|
93 |
-
VIOLATION OF SECTION 3-301.11 Food employees do not minimize contact with exposed foods, specifically:
Ice scoop in the bar laying with the handle in contact with the ice
REQUIRED CORRECTION: Use spatulas, tongs, deli tissue or other dispensing equipment to minimize direct hand contact with food or ice.
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The cookline prep cooler is holding food temperatures below (inside reach-in portion) at 45-47F; on top, items holding at 41(very bottom) up to 48F on top inch of inserts filled to the rim.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
-
VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
The prep cooler metal racks and exterior door frame are rusty
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
|
Dec 18, 2007
|
91 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Prep cooler (temp lower) holding at 42F inside & 45F on top; new cooler order expected 7-14 days
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
|
Jan 3, 2008
|
90 |
|
No violation noted during this evaluation.
|
Jan 22, 2008
|
100 |
-
VIOLATION OF SECTION 4-101.111 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
True refrigerator door gasket damaged; some refrigerator racks are rusty; shelving in bar where clean pitchers are stored is not easily cleanable
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
-
VIOLATION OF SECTION 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
Interior of microwave soiled; utensil storage container soiled
REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
-
VIOLATION OF SECTION 6-301.12 *CRITICAL* Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
Paper towel dispenser in bar not working
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of adjacent handwashing lavatories shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.
|
Apr 23, 2008
|
93 |
-
VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Raw chicken being prepared above vegetables / condiments in prep unit refrigerator
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
-
VIOLATION OF SECTION 3-304.11 *CRITICAL* Food is in contact with surfaces of equipment and utensils that are not properly cleaned and sanitized, specifically:
Black mold inside ice machine. Slimy film on ice bin at bar
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
-
VIOLATION OF SECTION 4-101.111 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Shelving in bar soiled and no longer cleanable
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
-
VIOLATION OF SECTION 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
Utensils stored in soiled container. Ice scoop stored on cardboard
REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
-
VIOLATION OF SECTION 5-205.11 *CRITICAL* A handwashing facility is not accessible for employee use at all times, specifically:
Hand sink in bar plugged up with stagnant water. Kitchen handsink soiled
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing facilities shall be accessible at all times for employee use.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Some floor covering damage, base cove missing, walls soiled in bar
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Nov 3, 2008
|
81 |
|
No violation noted during this evaluation.
|
Dec 2, 2008
|
100 |
-
VIOLATION OF SECTION 4-101.111 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
True refrigerator door gasket is damaged. Wood shelf in bar near handsink worn / damaged
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
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VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Two cutting boards are deeply cut and have black stains
REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Some floor covering is missing. Damaged in kitchen and walk-in cooler
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Apr 30, 2009
|
94 |
-
VIOLATION OF SECTION 4-101.111 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
True refrigerator door gasket damaged; wood shelving in bar damaged; rack inside True upright peeling
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Flooring damaged in walk-in & some kitchen areas
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Dec 15, 2009
|
96 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Hamburger and other items in 3-door refrigerator are at 45-46F.
True refrigerator (glass) only capable of keeping food at 50-55F--need to remove milk and other perishable products now..
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
-
VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Alfredo sauce incorrectly dated.
Milk not dated in True (glass) unit; prime rib not dated in Traulsen.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
-
VIOLATION OF SECTION 4-101.111 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Wood shelving damaged in bar. True upright has peeling surface.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
-
VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Light in walk-in not covered.
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Floor damaged in walk-in.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
-
VIOLATION OF SECTION 7-204.11 *CRITICAL* Chemical sanitizers are not approved, specifically:
Wiping cloth solution is too strong (over 200 p.p.m. chlorine).
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010.
|
Apr 11, 2010
|
85 |
|
No violation noted during this evaluation.
|
Jun 1, 2010
|
100 |
-
VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
1) In cookline prep cooler, container of raw chicken sitting on top of package of tortillas on the shelf above containers of ready-to-eat foods
2) In 1 door upright cooler (next to fryer) container of raw fish on the top shelf & raw ground beef on a middle shelf, above cooked meats / chicken
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
1) Walk-in cooler holding food temperatures between 43-44F throughout (note the door latch is broken)
2) The glass door stacked True upright (by meat slicer) is holding milk & other products between 44-45F
3) Hot chicken had been placed to cool in 1 door True upright by the fryer causing all foods in the middle shelves section to warm up between 45-46F -- Employee moved hot chicken to the walk-in -- Use this refrigerator to keep cold food cold (no hot foods)
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
-
VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Some cooked meat (i.e. meatloaf, taco meat),meat salads (i.e. chicken salad), and leftovers (i.e. soup in covered pans) in the coolers without date-marking; note some cut lunchmeat packages dated 9/21 -- good job; note milk & cream not dated if used within 24 hours is okay
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
-
VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Top / exterior surface of dishwasher unclean; exterior of some coolers with food residue especially near handles
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
1) Floor in walk-in damaged (repeat)
2) Wood wall shelves in corner by door of walk-in cooler starting to have mold-like growth -- replace (with non-wood or well-sealed so new mold-like growth does not occur)
3) Door latch on the walk-in cooler is broken & not sealing door to walk-in tightly -- repair ASAP
4) Kitchen handwash sink loose in counter & a lot of water leaking inside cabinet below -- Repair so secure & well-sealed; replace water damaged wood inside (mold-like visual signs & odor)
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Sep 21, 2010
|
88 |
|
No violation noted during this evaluation.
|
Oct 5, 2010
|
100 |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Two wipe cloths stored on cutting board have no sanitizer residual
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
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VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Bag of salt stored on shelf with used garden hose
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
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VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Reach-in and walk-in refrigerator racks starting to rust
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
-
VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
Interior of dishmachine has build-up of grease
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Floor covering damaged in various places
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
-
VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Floor soiled in various places
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
|
May 31, 2011
|
92 |
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