| No violation noted during this evaluation. | 12/17/2015 | Follow Up LOC |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Various potentially hazardous foods held longer than 24 hours not date marked. Foods were date marked during inspection. Corrected.
- Cutting surfaces maintained
Observation: Cutting board in bar area not smooth and easily cleanable.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vent system not clean to sight or touch.
- Physical facilities maintained in good repair
Observation: Flooring not maintained in good repair.
- Food storage - preventing contamination from the premises
Observation: Bag of flour stored directly on the floor.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Countertops in bar area not clean to sight or touch. Various areas throughout the facility not clean to sight or touch. This includes floor in kitchen area.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No designated hand sink in kitchen area. Person in charge designated a hand sink during the inspection. Inspector provided a sign during inspection. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: Person in charge unable to provide procedures for clean up of vomiting and diarrhea events.
- Use of absorbent materials on floors
Observation: No base board or sealant along floor/wall junctures in kitchen area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Microwave and utensil not clean to sight or touch. Utensil was removed to be re-washed during inspection.
|
11/12/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation: Observed ice in front bar hand sink. Employee was instructed not to dump ice in hand sink. Corrected.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Observed cut tomatoes temped at 46*. Tomatoes were voluntarily discarded. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed build up on food contact surfaces. Utensils were removed to be re-washed. Corrected.
|
11/20/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
09/16/2013 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods held in the establishment for longer than 24 hours not date marked.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed tile floors in disrepair.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed ice machine not clean to sight or touch. Observed batter container not clean to sight or touch. --Observed build up in storage drawer.
- Roasts held at a temperature of 130°F or above
Observed raw hamburger temped temped at 46*.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed ventilation system above fryers with build up.
- Designated areas for employees
use of designated areas by employees
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
|
08/29/2013 | Routine |
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