- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
All dishes are to be sanitized for 2 minutes when manually sanitizing in the 4 compartment sink. Better cleaning is needed on dough trays, plates, bowls and other utensils. Sanitizer is to be available in the kitchen for use on prep surfaces throughout the day. Sanitizer spray is not needed for cleaning tables. Sanitizer not a cleaner and is to be used on clean surfaces. Do not clean food contact surfaces with degreaser. Food contact surfaces are to be cleaned with soap and water and then sanitized. Tongs for lemons should not be stored on top of the lid, this can contaminate the tongs. Do not store the spoon for the tea by the freezer, it can be come contaminated. Some additional cleaning is needed on the ice machine.
- Linens, cloths & aprons properly used & stored
Aprons are provided to employees to protect their clothing. Employees are not to wipe their hands on their aprons.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
Do not block the back hand sink with a dolly or boxes. The handsink in the bar is to be stocked with paper towels and soap. Good hand washing practice is to wash hands and turn the water off with a paper towel.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Food not protected during storage. Do not store plastic wrapped cheese in containers of food product. Do not store any bottles of sauce in the lettuce. Keep raw product together and way from ready to eat or cooked products. Sprouts are to be stored on a bottom shelf away from other food items. The lemons for customer use are not protected. The lemons are to have a sneeze guard, be dispensed upon request by employees or individually packaged for customers. An empty tray needs to be placed on the top dough tray to protect it from being contaminated.
- Dry food stored properly & labeled accordingly
G.C. Dry food products, once opened, shall be stored in approved, covered (sealed) containers and labeled accordingly. Sugar, cornmeal and salt need to be labeled.
- No cross-connections
G.C. Hose attached to faucet without a backflow prevention device installed. The hose currently has a Watts 8 installed, this device is not designed for continuous pressure. A Watts H7 or 7C for continuous pressure is to be installed between the Y splitter and the hose.
- Thermometers provided and accurate
G.C. Metal stem type thermometers must be readily available for checking cooking and holding temperature of foods. Make sure all employees have access and are using. The dial thermometer was not accurate. Ensure all thermometers are accurate.
- Proper cooling methods used
Improper cooling methods used for potentially hazardous foods observed for the sausage and hamburger. Potentially hazardous foods shall be cooled using one or more of the following methods: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods
- Floors, walls, ceilings properly constructed, clean, in good repair
Some tile damage around baseboards. The threshold need to be properly repaired and installed in the walk-in freezer. Some corner cleaning and wall cleaning by the dish area.
- Food received at proper temperature
- Shellstock tags retained
- Proper thawing methods used
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09/09/2010 | |
- Proper cold holding temperatures
General Comment. There is a container of melted butter on the pizza make line used to brush the pizza crusts. Butter needs to be kept under temperature control or TILT. This butter is disposed of after each shift, but if it was kept 135F+ in a warmer it would not have to be thrown away as often.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
General Comment. There was an open box of avocados sitting on the back stoop ripening. Need to keep all food inside of the restaurant.
- Utensils & equipment properly stored, air-dried, handled
General Comment. There was some lint on a few of the bowls. Be sure to allow pans to air, do not towel dry utensils. Majority of pans were good.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
Need additional shelving in the freezer. There are many boxes of food sitting on buckets. Additional dunnage racks would be helpful for storing bulk items, and would allow for easy cleaning.
- No cross-connections
The backflow prevention device was broken and it needs to be installed between the Y-splitter and where the hose with the spray nozzle is attached. Need to install a pressure rated in-line hose bib vacuum breaker.
- Food & non-food contact surfaces easily cleanable & in good repair
The faucet for the dump sink on the dirty side drain board needs to be replaced-it is corroded. One of the make units was being iced down-be sure this unit can maintain safe food temps before it is used to store potentially hazardous foods.
- Proper thawing methods used
There were a few tubes of ground beef thawing in a prep sink-no running water. Potentially hazardous foods need to be thawed in the cooler, under cool running water (70F or less), or thawed in an uninterrupted cooking process.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
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06/02/2010 | |
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
General Comment. Overall utensil cleaning looks good, there were 3 pans with small amounts of food debris on them. Be sure to change the water and clean the dish machine frequently.
- Food & non-food contact surfaces easily cleanable & in good repair
General Comment. There are a couple of shelves in the walk-in cooler that are starting to chip. Need to seal/paint the inside of the cabinet beneath the soda machine.
- Floors, walls, ceilings properly constructed, clean, in good repair
Need to clean floors more thoroughly beneath and around the legs of equipment. There is some residue on the floor in the dish room.
- Food received at proper temperature
- Shellstock tags retained
- Consumer advisory provided
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02/17/2010 | 101.5 |
- Non-food contact surfaces clean
General Comment. Overall equipment cleaning looks good, but the legs of equipment-especially the prep tables need more thorough cleaning.
- Food & non-food contact surfaces easily cleanable & in good repair
General Comment. Overall equipment repair looks good. There were a couple of wire racks in the make unit on the far right that were starting to chip on the edges.
- Warewashing facilities maintained; test strips used
General Comment. Some of the screws holding the cover for the sanitizer feeder reel on the dish machine were loose.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Need to clean the bottom sides of the soda dispensers where they connect to the soda nozzles. There were several cleaned plates and bowls with oil or food debris on them. CDI-plates were washed again.
- Proper thawing methods used
There were a couple of tubes of ground beef thawing in a prep sink-no running water. Potentially hazardous foods need to be thawed in the cooler, under cool running water (70F or less), or thawed in an uninterrupted cooking process.
- Food received at proper temperature
- Shellstock tags retained
- Consumer advisory provided
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11/23/2009 | |
- Utensils & equipment properly stored, air-dried, handled
Allow pans to air dry before stacking. Storage of clean utensils looks better.
- Non-food contact surfaces clean
General Comment. Need to clean the condenser in the walk-in cooler
- No cross-connections
General Comment. Need to move the back flow prevention device from above the y-splitter to below the splitter and above the open ended hose. The backflow prevention device should be below the lowest shut off valve.
- Floors, walls, ceilings properly constructed, clean, in good repair
Need to clean floors and walls more thoroughly beneath shelving and equipment.
- Food received at proper temperature
- Shellstock tags retained
- Consumer advisory provided
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08/24/2009 | |
- Utensils & equipment properly stored, air-dried, handled
Allow pans to air dry before stacking. Be sure to clean the cups that hold clean utensils, and single service items.
- Non-food contact surfaces clean
General Comment. Be sure to thoroughly detail beneath the covers for the make units. Overall equipment cleaning looks good.
- No cross-connections
General Comment. Need to move the back flow prevention device from above the y-splitter to below the splitter and above the open ended hose.
- Not used for domestic purposes
General Comment. There was a pack of cigarettes in the walk-in freezer.
- Floors, walls, ceilings properly constructed, clean, in good repair
Need to clean floors more thoroughly beneath shelving in the dry storage areas, and beneath equipment. The grout is getting low in the dish washing area.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Repeat. Need to improve utensil cleaning. Several cleaned pans and plates had food debris on them. Need to clean the can opener and the can opener base. Need to clean the sauce and spice containers.
- Warewashing facilities maintained; test strips used
The dish machine needed cleaning. Be sure to clean it as part of routine maintenance.
- Food received at proper temperature
- Shellstock tags retained
- Consumer advisory provided
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05/21/2009 | 97.5 |
- Proper employee beverage or tobacco use
Employee beverages must be kept in cups with lids and straws stored below all food contact surfaces. There was a cup sitting in the top of the make unit, and 2 other cups above food prep surfaces.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
Employee personal items need to be kept stored separately from dry food storage. There were several jackets and shoes mixed in with dry storage. Recommend clearing off the bottom shelf to use for employee items or installing a coat rack.
- Floors, walls, ceilings properly constructed, clean, in good repair
Floor cleaning looks good everywhere except around the dish machine. Need to clean beneath the drain boards and dish machine.
- Single-use/single-service articles properly stored, handled, used
General Comment. Need to keep single service beverage cups stored in the wrappers until they are individually dispensed.
- Non-food contact surfaces clean
General Comment. Overall equipment cleaning looks good, just be sure to remove the covers on the make units and detail clean around the fasteners.
- No cross-connections
General Comment. The spray nozzle needs to be removed from the hose at the can wash. Need to install in in-line vacuum breaker (watts #8) between the lowest shut off valve and the open-ended hose.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Utensil cleaning looks improved from the last inspection, but several cleaned plates and pans had food debris on them. Need to clean utensils more thoroughly.
- Food received at proper temperature
- Shellstock tags retained
- Proper reheating procedures
- Proper hot holding temperatures
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02/26/2009 | 98.5 |
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