Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
|
No violation noted during this evaluation.
|
Nov 14, 2006
|
100 |
-
VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
The inside of the juice dispensing wand has some build-up / residue - maintain clean.
The exterior of the cheese grater has residue also - wipe clean after use; wash & sanitize as required.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
|
Feb 12, 2007
|
98 |
-
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:
The interior (especially around the door) of the kitchen dishwasher has a heavy layer of pink / brown slime build-up
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.
-
VIOLATION OF SECTION 4-601.11 *CRITICAL* Food-contact surfaces are not clean, specifically:
Dried food residue observed on the meat & cheese slicer; dried cheese on the wire cheese cutter.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
The inside of the bar black speed gun (juice) has slime build-up.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
-
VIOLATION OF SECTION 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Kitchen high temperature dishwasher not operating properly -- only measured 113-130F internal temperature while running; unsure if final rinse cycle operating.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: 1) immersion for at least 30 seconds in hot water maintained as specified in rule; 2) using mechanical hot water operations that achieve a utensil surface temperature of 160°F (71°C); or 3) using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of temperature, concentration and pH.
-
VIOLATION OF SECTION 6-301.11 *CRITICAL* Soap is not provided at a handwashing lavatory, specifically:
The white sink at the cookline is being used for handwashing, however there is no soap at this sink; employees washing hands here are not using soap (VERY IMPORTANT!!)
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of 2 handwashing lavatories shall be provided with a supply of hand cleaning liquid, powder or bar soap.
|
Nov 20, 2007
|
88 |
|
No violation noted during this evaluation.
|
Jan 3, 2008
|
100 |
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Pans of cooked pork on floor under shelves inside walk-in cooler -- moved immediately.
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.
-
VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
-Shelves inside the kitchen walk-in cooler with some spots of mildew-like residue; area where door closes together on the dishwasher needs cleaning (daily)
-Bar walk-in cooler with spots of dust & mildew on ceiling, keg line exteriors, shelves
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 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Inside bar soda speed gun with black mildew-like residue; fountain soda dispenser nozzles (next to walk-in door) with slime build-up
*Clean & maintain
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
|
Apr 7, 2008
|
93 |
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Bag of onions & bulk pail of salt on the floor in the kitchen, near the slicer
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.
|
Oct 15, 2008
|
98 |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Kitchen prep area sanitizer very cloudy, with 0 chlorine
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.
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Cookline 2 door prep cooler iced over, foods at 43-45F inside and cheese on top at 48F
Blue cheese dressing made here on ice at 44-50F due to low ice level
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.
|
Apr 30, 2009
|
94 |
|
No violation noted during this evaluation.
|
May 12, 2009
|
100 |
-
VIOLATION OF SECTION 2-401.11 *CRITICAL* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Coffee cup needs straw and lid (or handle and lid) in the kitchen
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Onions stored on the floor
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.
-
VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Noodles in walk-in dated 9/6/09, Lunch meat in 2 door reach-in not dated
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.
|
Sep 17, 2009
|
88 |
-
VIOLATION OF SECTION 3-301.11 Food employees do not minimize contact with exposed foods, specifically:
2 dry foods & cooked rice with cups (no handles) for scoops
REQUIRED CORRECTION: Use spatulas, tongs, deli tissue or other dispensing equipment to minimize direct hand contact with food or ice.
-
VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Top shelf over cookline pass-through is dusty, as well as high areas around walls / ceiling vents
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
Jan 12, 2010
|
97 |
-
VIOLATION OF SECTION 2-301.14 *CRITICAL* Food employees are not washing their hands as often as necessary, specifically:
Dishwasher loaded dirty dishes and continued to work at putting clean dishes away without washing his hands
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work; 2) after touching body parts other than clean hands and clean, exposed portions of arms; 3) after using the toilet room; 4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues; 6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; 10) when switching between working with raw foods and working with ready-to-eat foods; or 11) after engaging in other activities that contaminate the hands.
-
VIOLATION OF SECTION 2-401.11 *CRITICAL* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Employees in the kitchen have water bottles and an open cup without a straw
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
-
VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Raw whole shell eggs stored above cooked chicken wings in the walk-in
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 3-304.14 Wiping cloths are not properly used or stored, specifically:
Sanitizer bucket not made up in kitchen
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.
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-Several items in the kitchen prep cooler are holding at 45-46F: tuna, potato salad, deli turkey/ham/pastrami meats, cheese, hard boiled eggs, sausage, salami
-Cooked chicken in hot holding unit is holding at 120F
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 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Bar chemical dishwasher is producing zero ppm of chlorine after several attempts
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 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Left end of bar, the dispensing beverage gun has organic growth
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
-
VIOLATION OF SECTION 6-202.19 Exterior walking and driving surfaces are not graded to drain or properly maintained to prevent the accumulation of water, specifically:
Under bar and equipment at bar is not clean
REQUIRED CORRECTION: Exterior walking and driving surfaces shall be graded to drain if required by law and shall be maintained to prevent the accumulation of water.
|
Sep 29, 2010
|
78 |
|
No violation noted during this evaluation.
|
Oct 14, 2010
|
100 |
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Bag of dried rice & bag of beans stored directly on the floor in storage area between kitchen & bar
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.
-
VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Can opener & blade guard around the slicer with small amount of dried residue; floor up against the wall under / behind some equipment (kitchen dishwasher) also needs cleaning; inside of the left side ice maker (in outside shed) needs to be empty & cleaned (ceiling with blackish build-up) and the scoop holder (plastic container) out there needs to be replaced
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
May 26, 2011
|
97 |
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