Employees knowledgeable to exclusions and restrictions
discussed glove use and handwashing procedures
ready to eat foods were handled with proper glove, utensil use
Employees knoweldgeable to food safety questions
Food products received from approved sources
- PHF's were cold holding between 46F and 52F in the cooler drawers.
PHF's shall be cold held at or below 41F to minimize microbial growth
PHF's were hot held, cooled and date marked properly. Discussed cooking. thawing and reheating
raw animal foods were properly stored in a manner to prevent cross contamination
consumer advisory observed in menu
chemicals were properly stored in a manner to prevent chemical contamination
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12/14/2015 | Critical Control Point Inspection |
- Observed the facility using or serving raw fruit and or vegetables without properly washing them. Observed employees using potato slicer without washing potatoes.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=deli meat, cooked potatoes, raw meats, mozzarella sticks, dtc.) were holding at 46F to 50F in the cooler drawers.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Several items voluntarily discarded and bags of ice were placed on other items.
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair or adjust cooler drawers to maintain PHF's at or below 41F.
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair prep line reach-in cooler across from cookline to prevent standing water
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Both LTDM's had a chlorine concentration of 0ppm.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. Repair LTDM to have chlorine concentration of 50-200ppm.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Ensure the food prep area handwashing sink has an air gap when disposing of water down the drain to prevent possible back siphonage of water.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Observed celing of food prep area in basement with piping exposed.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
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12/14/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Manager found to be knowledgeable when answering food safety questions.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Toxic materials are properly identified and stored.
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05/27/2015 | Critical Control Point Inspection |
- Standing water was observed on the lower shelf of the small beverage air cooler in the basement.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Eliminate source of standing water inside of the small, beverage air cooler in the basement and clean.
- Non-food contact surfaces of equipment are dirty (mold growth observed on the walls of the walk-in cooler).
Nonfood-contact surfaces of equipment shall be kept clean. Wash interior walls of walk-in cooler to eliminate mold growth. Maintain clean.
- The following areas were observed to contain a build up of dust/debris: 1. Hard to reach areas in the kitchen, such as, underneath and behind equipment in the kitchen. 2. Basement dry food storaeg area floor and walls.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Perform a general cleaning of the following areas. 1. Floor and walls of the kitchen, including but not limited to, underneath and behind equipment. 2. Floor and walls in the basement dry storage room, including exterior of equipment.
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05/27/2015 | Standard Inspection |
- Observed improper storage of food items. Observed ice wand laying on floor of walk-in freezer.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
provide chlorine test strips to monitor sanitizer concentration (50-200ppm)
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Observed opened ceiling in the basement where food prep occurs.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- The physical facilities are not being maintained in good repair. Observed leak from piping in downstairs dry storage area.
The physical facilities shall be maintained in good repair. Repair leak to prevent dripping water and to prevent possible contamination to food products.
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01/29/2015 | Standard Inspection |
Employees knowledgeable to exclusions and restrictions
Discussed glove use and handwashing procedures with employees
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
PHF's were cold held, hot held, cooled and date marked properly. Discussed cooking, thawing and reheating
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
Chemicals were properly stored in a manner to prevent chemical contamination
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01/29/2015 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature. PHF's (ex=cheese, deli meats, raw meats, etc.) were holding at 46F to 48F in the cooler drawers.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Bags of ice placed on items.
- The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Bar area LTDM had a chlorine concentration of 0ppm.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. Repair LTDM to have a minimum chlorine concentration of 50-200ppm. Until repaired, use alternate HTDM
- The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair. Repair or replace ceiling tiles in basement to maintain a smooth and easily cleanable surface.
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10/02/2014 | Other Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Critical: The identity of the source of shellstock being served or sold was not retained.
To prevent illness, the identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for ninety calendar days from the date that is recorded on the tag or label by using an approved record keeping system as required by this rule.
- In-use utensils are improperly stored.
Discontinue using non-handled scoops in food products to prevent possible cross contamination.
- Critical: Raw animal food was not being cooked to the required temperature. Raw beef patty had an internal cooking temperature of 144F.
Raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time that complies with the requirements described in this rule to prevent illness. Raw ground meat shall be cooked to a minimum temperature of 155F unless otherwise specified. Item placed back on grill to reach a temperature of 158F.
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=cheese, chip dip, hardboiled eggs, spinach dip, cooked roast, etc.) were holding at 44F to 54F in the prep line reach-in coolers and walk-in cooler.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Items 50F and above were voluntarily discarded. Temperature of coolers adjusted during inspection,
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Bar area LTDM had a chlorine concentration of 0ppm.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. Repair LTDM to have a chlorine concentration of 50-200ppm. Until repaired, manually sanitize dishes and utensils.
- Floors, walls, and/or ceilings were not smooth and easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair or replace ceiling in basement with a smooth and easlily cleanable surface.
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09/09/2014 | Standard Inspection |
Employees are knowldgeable to exclusions and restrictions
Employees washed hands as needed and changed gloves as necessary
Ready to eat foods were handled with proper glove, utensil use
- Employees were not knowledgaeble to food safety questions
Ensure employees are knowledgeable to proper temperatures, procedures and food handling
Food products received from approved sources
- PHF's in coolers were not date marked.
PHF's shall be date marked to ensure a one week rotation if product is not used within 24 hours.
- PHF's were cold holding at 44F to 54F in the coolers.
PHF's shall be cold held at or below 41F to minimize microbial growth.
- Beef patty was cooked to 144F.
Ensure ground meat products are cooked to a minimum temperature of 155F to minimize microbial growth.
PHF's were properly hot held. Discussed thawing, cooling and reheating.
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
Chemicals were properly stored in a manner to prevent chemical contamination
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09/09/2014 | Critical Control Point Inspection |
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