- Non-food contact surfaces clean
Cleaning is needed on: the exterior of equipment, the under sides of the fryers, the shelving, the interior and door gaskets of refrigeration units, and the hood system.
- No cross-connections
G.C. A back flow prevention device rated for continuous pressure is required if the hose and spray nozzle are to remain attached to the spigot below the 2 compartment prep sink.
- Food service equipment and utensils approved
G.C. Both the blender and table top mixer are label or house hold use only. Remove them.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
G.C. One spray bottle of bleach sanitizer was too strong (>50 ppm).
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Lighting levels throughout the main kitchen and dish cleaning areas are too low ranging from 16 to 44 Ftc. In aux. kitchen 1 and at the bar lighting levels range from 5 Ftc to 24 Ftc. The required lighting levels for all of these areas is 50 Ftc. Replace the non working light bulbs in the aux kitchen 2.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Raw beef and fish were found stored above quiche and raw pie dough. Keep all food items in refrigerated storage in order of final cooking temperature. E.G. (from bottom to top shelves) poultry, ground beef, pork, shell eggs, seafood, whole muscle beef, ready to eat, and vegetables. Several food items were found with uncovered in the walk in cooler. Cover all food items in refrigerated storage to prevent contamination.
- Food & non-food contact surfaces easily cleanable & in good repair
Repair or replace: the damaged or rusting wire shelving throughout the facility, the rusting or damaged legs and lower shelves of prep tables, the torn door gaskets of the refrigeration units throughout the facility, the leaks from the faucets of the 3 compartment sink, and all damaged utensils. Repair the condensation leaks in the walk in cooler and the beer cooler in the bar area. No evidence of food contamination was found, but as condensation is considered wastewater do not store food items below the damaged areas until the leaks are repaired. Repair the damaged walls and floors of the walk in cooler and freezer. Repair any equipment with a chipped or corroded finish (the Hobart mixer). The over flow drains on the 2 and 3 compartment sinks must be connected to the pipe going to the floor drain.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repair the damaged floor tiles throughout the facility. Detailed cleaning is needed on the floors below equipment and shelving along baseboards and in corners throughout the facility..
- Food received at proper temperature
- Washing fruits & vegetables
|
03/02/2011 | 95.0 |
- Non-food contact surfaces clean
Detailed cleaning is needed on: the exterior of equipment, the under sides of the fryers, the utensil storage drawers, the shelving throughout, the interior and door gaskets of refrigeration units, and the hood system.
- Thermometers provided and accurate
G.C. One of the two thermometers tested today was out of calibration. Check the calibration daily of each thermometer used for checking food temperatures.
- Doors self-closing where required; all windows screened
G.C. Repair the gap around the rear door to prevent the entrance of pest.
- Proper hot holding temperatures
G.C. Soup was found in the upstairs wait station at 123 F. All food items being held hot must be held at or above 135 F. This item was immediately reheated above 165 F by the manager.
- Food & non-food contact surfaces easily cleanable & in good repair
Repair or replace: the damaged or rusting wire shelving throughout the facility, the rusting or damaged legs and lower shelves of prep tables, the torn door gaskets of the refrigeration units throughout the facility, the leaks from the faucets of the 3 compartment sink, the leak below the steam table on the cook line, the leak below the sanitizing vat of the three compartment sink, and all damaged utensils. Repair the condensation leaks in the walk in cooler and the beer cooler in the bar area. No evidence of food contamination was found, but as condensation is considered wastewater do not store food items below the damaged areas until the leaks are repaired. Repair any equipment with a chipped or corroded finish (the Hobart mixer).
- Floors, walls, ceilings properly constructed, clean, in good repair
Repair the damaged walls and floors of the walk in cooler and freezer. Detailed cleaning is needed on the floors below equipment and shelving along baseboards and in corners throughout the facility.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Several utensils were found dirty. Take more time when cleaning and sanitizing these items. An employee was observed washing dishes improperly at the 3 compartment sink (soaking in the first vat, washing in the second vat, and rinsing and sanitizing in the third vat). The proper way to set up and use the three compartment sink is: rinse excess food then wash in the first vat, rinse in the second vat, and sanitizing in the third vat. Sanitizer in the 3compartment sink was too weak (>50 ppm chlorine) at the time of this inspection. When using any chemical sanitizing agents test strips must be used to check it's strength. Detailed cleaning is needed on the top interior of the ice machine.
- Proper thawing methods used
Shrimp was found thawing improperly (in a bag of standing water) in a prep sink. When thawing food items use the following approved methods: (1) in refrigerated units at a temperature not to exceed 45 F (7 C), (2) under potable running water of a temperature of 70 F (21 C), or below, with sufficient water velocity to agitate and float off loose food particles into the overflow, (3) as a part of the conventional cooking process, or (4) in a microwave oven only when the food will be immediately transferred to conventional cooking equipment as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven.
- Food received at proper temperature
- Shellstock tags retained
- Washing fruits & vegetables
|
09/29/2010 | |
- Proper cold holding temperatures
General Comment. The reach-in cooler in the first floor waitstation was not maintaining safe food temps. The only potentially hazardous items were a carton and half of creamer (50F), and a small amount of milk.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
General comment. The light fixture over the dishmachine was out and the lighting was very low.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repeat. Need to repair the walk-in cooler and freezer floors. Need to repair the walls of the cooler where they are corroded and the repairs need to be coved to the floor. Some ceiling cleaning is needed in the kitchen.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Repeat. There were many cleaned plates with food debris on them. Need to improve cleaning on plates.
- Food & non-food contact surfaces easily cleanable & in good repair
Repeat. There were several split gaskets on coolers including the walk-in cooler and the upright cooler near the handsink. The legs and lower shelves on prep tables are corroded and rusty. Need to replace any rusty wire racks in coolers (especially the bar cooler). Need to refinish any equipment that is chipping or corroded(buffalo chopper and mixer). A few of the plate covers are cracked. The reach-in cooler in the first floor waitstation needs to be repaired to maintain safe food temps.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
|
01/25/2010 | 97.0 |
- Utensils & equipment properly stored, air-dried, handled
Allow pans to air dry before stacking, or stack them so that air can circulate between the pans.
- Proper hot holding temperatures
General Comment. Chicken pie was around 120F, need to keep the pies warmer (at least 135F) during lunch service before they are cooled.
- Original container for storage of milk & shellfish
General Comment. The creamer needs to be stored in the original container until it is dispensed for immediate service.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Need to clean the back sides of the plates more thoroughly. a few pans had food debris on them. The underside of the mixer needs cleaning.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repeat. Need to repair the walk-in cooler and freezer floors. Need to repair the walls of the cooler where they are corroded and the repairs need to be coved to the floor.
- Non-food contact surfaces clean
Repeat. Some general equipment cleaning is needed. Some examples include beneath the grill, lower shelves of prep tables, and the shelves in the walk-in cooler.
- Food & non-food contact surfaces easily cleanable & in good repair
Repeat. There were several split gaskets on coolers including the walk-in cooler and the upright cooler near the handsink. The legs and lower shelves on prep tables are corroded and rusty. Need to replace any rusty wire racks in coolers (especially the bar cooler). Need to refinish any equipment that is chipping or corroded(buffalo chopper and mixer). The ice machine s door does not close completely.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
|
07/06/2009 | |
- Single-use/single-service articles properly stored, handled, used
G.C. Be sure that single service plates are stored inverted so that the food contact surface is protected.
- Proper hot holding temperatures
G.C. Clam chowder was found on the steam table at 128 F. This item was moved to the stove and quickly reheated to 165 F and returned to hot holding. All other temps on the steam table were good.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repeat. Need to repair the walk-in cooler and freezer floors. Need to repair the walls of the cooler where they are corroded and the repairs need to be coved to the floor.
- Food & non-food contact surfaces easily cleanable & in good repair
Repeat. There were several split gaskets on coolers including the walk-in cooler and the upright cooler near the handsink. The legs and lower shelves on prep tables are corroded and rusty. Need to replace any rusty wire racks in coolers (especially the bar cooler). Need to refinish any equipment that is chipping or corroded(buffalo chopper and mixer). The ice machine's door does not close completely and the drain pipe is laying on to the floor. Repair the door and rework the drainage system so that the pipe is over the floor drain with a 2"" air gap between the pipe and the drain it self.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
Several items were found stored on the floor in the dry storage area. All items in storage must either on stationary shelving 12"" above the floor or if on wheels 6"" above the floor.
- Non-food contact surfaces clean
Some general equipment cleaning is needed. Some examples include beneath the grill, lower shelves of prep tables, and the reach in units (interior and exterior).
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
The dish machine was not working properly at the time of the inspection. The wash temp was 125-130 F and the final rinse was 140-150 F. The required wash temp is 160 F and the required final rinse temp is 180 F. The tech was called and has repaired the problem. The sanitizer solution is too strong.
- Food received at proper temperature
- Shellstock tags retained
- Consumer advisory provided
- Washing fruits & vegetables
|
02/26/2009 | 97.0 |
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