- Floors, walls, ceilings properly constructed, clean, in good repair
Clean floors under equipment, floor covering is in poor repair however, some floor tiles have been replaced. Walls in walk in need to be cleaned and evaluated. Clean and paint floor and wall of can wash.
- Insects, rodents, and animals not present
Flies present in kitchen today.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Ice machine has black build up and needs to be cleaned and sanitized. The ice scoop holder has pink mold and needs to be cleaned and sanitized. One bottle of Quat. sanitizer had 0ppm Quat. The proper concentration is 200ppm Quat.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Lights out under hood and in one fixture at main make unit. Replace all lights that are not working properly.
- Garbage properly handled & disposed; containers properly maintained
One dumpster door was not completely closed, make sure staff knows dumpster door must be closed at all times.
- Non-food contact surfaces clean
The following items need cleaning: wire shelving in walk in, old bread drawers, oven, rails of refrigeration drawers, dry storage wire shelving, gaskets, flip tops, and sides of fryers.
- Food & non-food contact surfaces easily cleanable & in good repair
The front of one refrigeration drawer is missing , reattach. Flip top liner on pizza make unit is in poor repair and must be repaired or replaced. The cover for the compressor on the pizza make unit must be properly reattach. Repair two leaking faucets. There is a drill bit being use as a pin in the hinge of the ice machine lid, repair this lid properly. Condensate leak in walk in freezer , a large mound of ice covers the floor in this unit, have this problem repaired. Replace split refrigeration gaskets. Check all wire shelving and recoat or replaced rusty wire shelving.
- Food received at proper temperature
- Shellstock tags retained
- Proper reheating procedures
- Time as a public health control; procedures & records
- Proper thawing methods used
- Washing fruits & vegetables
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03/22/2011 | 95.0 |
- Non-food contact surfaces clean
Clean drawers, refrigerators, around make units, equipment, wire racks, gaskets and counter tops.
- Proper thawing methods used
Do not thaw meat in sink with no running water. Place frozen meat in a container and run water 70F or less to thaw meat properly. You may also thaw over night in the refrigerator.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
GC : Do not set ice bucket on floor when filling from ice machine. Place bucket on a clean surface not on the floor when filling.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
GC : Replace the burned out light bulbs in the hoods.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
GC : Small amount of growth found on ice machine and on two drink machine nozzles. Nozzles cleaned and sanitized during inspection. Empty ice machine to clean and sanitize.
- Thermometers provided and accurate
GC: Make sure you use a thermometer in the make unit and the refrigeration stand drawers.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
No hand soap or paper towels at the bar hand sink.
- Food & non-food contact surfaces easily cleanable & in good repair
Split gaskets need to be replaced in refrigeration including the walk in. This is a repeat violation.Wire shelving in some areas is rusting and needs to be replaced. This is a repeat violation. The front of several refrigeration stand drawers are missing and need to be replaced. Replace table top can opener. There is a drip from the piping in the cooler, fix this drip. There is a leaking drain pipe at one of the prep. sinks. Several faucets are dripping, at the prep sink and, the 3-compartment sink.
- Floors, walls, ceilings properly constructed, clean, in good repair
The floor covering is some type of sheet floor covering that has be placed over a tile floor. There a many cracks and holes in the floor and baseboard. Under the missing vinyl are floor tiles that are missing and holding water and grease. Please submit a plan on how you will correct this violation. The floor must be replaced only altering contacting Clark Sizemore at 703-3128 or Nathan Ward at 703-3134.
- Proper employee beverage or tobacco use
Two employee cups found on food contact surfaces. All employee drinks must have a lid and a cover and be stored below a food contact surface.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooling
- Proper cooling methods used
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08/27/2010 | |
- In-use utensils properly stored
Do not store tongs on the cooking line on drawer handles to avoid contamination, these tongs can be stored on top of the grill just fine.
- Proper reheating procedures
GC- one pan of rice was 100 F in the hot holding steam table and should have been at least 135 F or higher in hot holding. The employee stated that the pan was just placed in the unit indicating that the pan was not reheated properly to 165 F within two hours before placing in the unit. These hot holding units are not to be used for reheating product as they are only engineered and authorized to hold at a certain temperature. An employee removed the rice and reheated on the stove to 165 F. Next time this will be deduction.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
GC- the meat slicer needs better cleaning around the area where the sharpener attachment affixes. An employee cleaned the meat slicer.
- No cross-connections
GC- the sprayer nozzle at the dish machine needs to be elevated so that the bottom of the sprayer nozzle is at least 2"" above the flood rim of the sink. Try switching the spring around.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repair all ceiling, wall, baseboard and floor damage in the kitchen and walk in coolers. The floor needs to be replaced. Clean ceilings, walls and floors and clean floor drain. Repeat violation.
- Food & non-food contact surfaces easily cleanable & in good repair
Replace all split/worn door gaskets and wire shelving and any cracked dishware or utensils. Remove heavy carbon buildup on sheet pans and equipment to facilitate better cleaning. Have any mixers or other similar equipment painted that have damaged paint. Reattach and reseal all sinks to the wall if the sealant is damaged or cannot come clean. There is a somewhat large amount of frozen condensate on the walk in cooler ceiling and the drain lines for the condensation unit. Contact maintenance about problem. Repaint door to the walk in cooler or reinstall the diamond plating. Repaint doors or other surfaces in the kitchen or storage rooms. Repeat violation.
- Garbage properly handled & disposed; containers properly maintained
The cardboard dumpster needs to be replaced and the general area needs to be cleaned. Repeat violation.
- Non-food contact surfaces clean
Thoroughly clean all line equipment, coolers, door gaskets, wire shelving and prep tables in the kitchen. Repeat violation.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Time as a public health control; procedures & records
- Consumer advisory provided
- Washing fruits & vegetables
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12/08/2009 | |
- Thermometers provided and accurate
All coolers should have a working thermometer inside of the units.
- Non-food contact surfaces clean
Clean all line equipment thoroughly and clean door gaskets, wire shelving, hood vents and underneath prep tables.
- In-use utensils properly stored
Do not store tongs with the handles down in salad mixing bowls. Either store them with the handles out of the bowls or on a clean dry surface. Do not store dry food scoops with the handles down in the product. Store these scoops with the handles sticking out of the product.
- Proper cold holding temperatures
GC- lemons and sliced fruit were in an improperly constructed ice bath on the server line. Add enough water to ice bath so that the pans will set completely down in the ice. Also, use lids on the pans to trap cold air inside of them. However, all other cold temperatures looked good today.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
GC- the upper region of the ice machine needs to be cleaned. Employees have cleaned the entire unit during the inspection.
- No cross-connections
GC-. do not leave the hose at the can wash sink pressurized as the backflow prevention device is not rated for continuous pressure. If this is not possible, install an approved backflow prevention device rated for continuous pressure.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repair any ceiling, wall, baseboard and floor damage (the entire floor needs to be redone) and properly seal. Clean floors and walls behind and underneath equipment and clean floor drains. Clean floors at the bar. Repaint any metal surfaces such as doors in the kitchen.
- Food & non-food contact surfaces easily cleanable & in good repair
Replace all damaged/split door gaskets on coolers, wire shelving and damaged/worn dishware or utensils. The walk in freezer has a lot of frozen condensate on the ceiling that can leak down into food during a defrost cycle. This presents a contamination risk, however, all food was in cases or covered. This needs to be repaired immediately. Reseal sinks to the wall if the sealant is damaged or cannot come clean. The hobart mixer needs to be repainted at the factory with paint approved for kitchen use. Reverse the spring on the sprayer arm for the dish machine to elevate the nozzle more than two inches above the flood rim of the sink.
- Garbage properly handled & disposed; containers properly maintained
Replace the rusted out cardboard dumpster and clean the dumpster area.
- Utensils & equipment properly stored, air-dried, handled
Some improvement is needed on air drying pans.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Time as a public health control; procedures & records
- Washing fruits & vegetables
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08/18/2009 | |
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