- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1. PREP TABLE SURFACE HAS DETERIORATED. SPRAY PAINT PREP TABLE .
Location: Kitchen
Equipment: Prep table
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK SOILED. PLEASE KEEP ALL HAND SINK CLEAN AND USE THE HAND SINKS FOR HAND WASHING ONLY.
Location: Wait staff area
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. FOOD STORED IN THE WALK IN COOLER WAS NOT DATEMARKED. FOOD THAT IS READY TO EAT STORED OVER NIGHT MUST BE DATE MARKED.
Location: Kitchen
Equipment: Walk in cooler
- Warewash solution(s) unclean (corrected)
Warewashing solution(s) at 3 bay soiled.
Correction: Warewashing solution(s) shall be maintained clean.
Comments: 1. THE DISH MACHINE DRAIN COMPARTMENT AND LIFT DOOR ARE MOLD. 2. WAREWASH EQUIPMENT HEAVILY SOILED( 3/4BAY SINK).PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: Dish machine area
- Warewash solution(s) unclean (corrected)
Warewashing solution(s) at 3 bay soiled.
Correction: Warewashing solution(s) shall be maintained clean.
Comments: 1. THE DISH MACHINE DRAIN COMPARTMENT AND LIFT DOOR ARE MOLD. 2. WAREWASH EQUIPMENT HEAVILY SOILED( 3/4BAY SINK).PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT IN HOOD SYSTEM. REPAIR SHORT IN LIGHT.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOXES OF TO GO CONTAINERS AND CUPS STORED ON THE WET FLOOR IN THE BAR.
Location: 2nd bar
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLOOR DRAINS ARE HEAVILY SOIELD. CLEAN THE PLUMBING UNDER THE SINKS PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: Bar
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLOOR DRAINS ARE HEAVILY SOIELD. CLEAN THE PLUMBING UNDER THE SINKS PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR HEAVILY SOILED UNDER THE DISH MACHINE. ALSO THROUGH OUT THE KITCHEN AND BAR.PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: Dish machine area
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. OBSERVED STANDING WATER IN THE BEER COOLER. ALSO OBSERVED A THICK SUBSTANCE IN THE BOTTOM OF THE BEER COOLERS IN THE MAIN BAR.
Location: Bar
Equipment: Keg cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE MOLDY SEAL AND RECAULK TO WALL IN THE DISH MACHINE AREA.
Location: Dish machine area
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD STORED IN THE TWO DOOR REACH IN FREEZER WAS STORED UNCOVERED.(BISQUIT)
Location: Kitchen
Equipment: True freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE 2 DOOR REACH IN FREEZER IS SOILED ON THE INTERIOR AT THE BOTTOM. ALSO ON THE EXTERIOR SURFACE AT THE BASE .2. THE BUNN TEA AND COFFEE MAKER IS SOILED INTERIOR AND EXTERIOR.3. ICE DOOR IS SOILED ALONG THE INTERIOR OF THE DOOR. 4.-5. ALL THE SODA GUN AND HOLSTERS IN BOTH BARS ARE SOILED AND ARE NOT BEING ADEQUATELY CLEAN.PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: Kitchen
Equipment: True freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE 2 DOOR REACH IN FREEZER IS SOILED ON THE INTERIOR AT THE BOTTOM. ALSO ON THE EXTERIOR SURFACE AT THE BASE .2. THE BUNN TEA AND COFFEE MAKER IS SOILED INTERIOR AND EXTERIOR.3. ICE DOOR IS SOILED ALONG THE INTERIOR OF THE DOOR. 4.-5. ALL THE SODA GUN AND HOLSTERS IN BOTH BARS ARE SOILED AND ARE NOT BEING ADEQUATELY CLEAN.PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: Kitchen
Equipment: -
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE 2 DOOR REACH IN FREEZER IS SOILED ON THE INTERIOR AT THE BOTTOM. ALSO ON THE EXTERIOR SURFACE AT THE BASE .2. THE BUNN TEA AND COFFEE MAKER IS SOILED INTERIOR AND EXTERIOR.3. ICE DOOR IS SOILED ALONG THE INTERIOR OF THE DOOR. 4.-5. ALL THE SODA GUN AND HOLSTERS IN BOTH BARS ARE SOILED AND ARE NOT BEING ADEQUATELY CLEAN.PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: Walk-in cooler
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE 2 DOOR REACH IN FREEZER IS SOILED ON THE INTERIOR AT THE BOTTOM. ALSO ON THE EXTERIOR SURFACE AT THE BASE .2. THE BUNN TEA AND COFFEE MAKER IS SOILED INTERIOR AND EXTERIOR.3. ICE DOOR IS SOILED ALONG THE INTERIOR OF THE DOOR. 4.-5. ALL THE SODA GUN AND HOLSTERS IN BOTH BARS ARE SOILED AND ARE NOT BEING ADEQUATELY CLEAN.PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE 2 DOOR REACH IN FREEZER IS SOILED ON THE INTERIOR AT THE BOTTOM. ALSO ON THE EXTERIOR SURFACE AT THE BASE .2. THE BUNN TEA AND COFFEE MAKER IS SOILED INTERIOR AND EXTERIOR.3. ICE DOOR IS SOILED ALONG THE INTERIOR OF THE DOOR. 4.-5. ALL THE SODA GUN AND HOLSTERS IN BOTH BARS ARE SOILED AND ARE NOT BEING ADEQUATELY CLEAN.PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: 2nd bar
Equipment: Soda gun & holster
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SEVERAL PAIRS OF TONG WERE HANGING FROM THE FIRE SUPPRESSION SYSTEM. DISCONTINUE THIS PRECESS. cos
Location: Cook line
|
08/08/2014 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1. PREP TABLE SURFACE HAS DETERIORATED. SPRAY PAINT PREP TABLE .
Location: Kitchen
Equipment: Prep table
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK SOILED. PLEASE KEEP ALL HAND SINK CLEAN AND USE THE HAND SINKS FOR HAND WASHING ONLY.
Location: Wait staff area
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. FOOD STORED IN THE WALK IN COOLER WAS NOT DATEMARKED. FOOD THAT IS READY TO EAT STORED OVER NIGHT MUST BE DATE MARKED.
Location: Kitchen
Equipment: Walk in cooler
- Warewash solution(s) unclean
Warewashing solution(s) at 3 bay soiled.
Correction: Warewashing solution(s) shall be maintained clean.
Comments: 1. THE DISH MACHINE DRAIN COMPARTMENT AND LIFT DOOR ARE MOLD. 2. WAREWASH EQUIPMENT HEAVILY SOILED( 3/4BAY SINK).PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: Dish machine area
- Warewash solution(s) unclean
Warewashing solution(s) at 3 bay soiled.
Correction: Warewashing solution(s) shall be maintained clean.
Comments: 1. THE DISH MACHINE DRAIN COMPARTMENT AND LIFT DOOR ARE MOLD. 2. WAREWASH EQUIPMENT HEAVILY SOILED( 3/4BAY SINK).PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT IN HOOD SYSTEM. REPAIR SHORT IN LIGHT.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOXES OF TO GO CONTAINERS AND CUPS STORED ON THE WET FLOOR IN THE BAR.
Location: 2nd bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLOOR DRAINS ARE HEAVILY SOIELD. CLEAN THE PLUMBING UNDER THE SINKS PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLOOR DRAINS ARE HEAVILY SOIELD. CLEAN THE PLUMBING UNDER THE SINKS PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR HEAVILY SOILED UNDER THE DISH MACHINE. ALSO THROUGH OUT THE KITCHEN AND BAR.PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: Dish machine area
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. OBSERVED STANDING WATER IN THE BEER COOLER. ALSO OBSERVED A THICK SUBSTANCE IN THE BOTTOM OF THE BEER COOLERS IN THE MAIN BAR.
Location: Bar
Equipment: Keg cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE MOLDY SEAL AND RECAULK TO WALL IN THE DISH MACHINE AREA.
Location: Dish machine area
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD STORED IN THE TWO DOOR REACH IN FREEZER WAS STORED UNCOVERED.(BISQUIT)
Location: Kitchen
Equipment: True freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE 2 DOOR REACH IN FREEZER IS SOILED ON THE INTERIOR AT THE BOTTOM. ALSO ON THE EXTERIOR SURFACE AT THE BASE .2. THE BUNN TEA AND COFFEE MAKER IS SOILED INTERIOR AND EXTERIOR.3. ICE DOOR IS SOILED ALONG THE INTERIOR OF THE DOOR. 4.-5. ALL THE SODA GUN AND HOLSTERS IN BOTH BARS ARE SOILED AND ARE NOT BEING ADEQUATELY CLEAN.PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: Kitchen
Equipment: True freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE 2 DOOR REACH IN FREEZER IS SOILED ON THE INTERIOR AT THE BOTTOM. ALSO ON THE EXTERIOR SURFACE AT THE BASE .2. THE BUNN TEA AND COFFEE MAKER IS SOILED INTERIOR AND EXTERIOR.3. ICE DOOR IS SOILED ALONG THE INTERIOR OF THE DOOR. 4.-5. ALL THE SODA GUN AND HOLSTERS IN BOTH BARS ARE SOILED AND ARE NOT BEING ADEQUATELY CLEAN.PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: Kitchen
Equipment: -
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE 2 DOOR REACH IN FREEZER IS SOILED ON THE INTERIOR AT THE BOTTOM. ALSO ON THE EXTERIOR SURFACE AT THE BASE .2. THE BUNN TEA AND COFFEE MAKER IS SOILED INTERIOR AND EXTERIOR.3. ICE DOOR IS SOILED ALONG THE INTERIOR OF THE DOOR. 4.-5. ALL THE SODA GUN AND HOLSTERS IN BOTH BARS ARE SOILED AND ARE NOT BEING ADEQUATELY CLEAN.PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: Walk-in cooler
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE 2 DOOR REACH IN FREEZER IS SOILED ON THE INTERIOR AT THE BOTTOM. ALSO ON THE EXTERIOR SURFACE AT THE BASE .2. THE BUNN TEA AND COFFEE MAKER IS SOILED INTERIOR AND EXTERIOR.3. ICE DOOR IS SOILED ALONG THE INTERIOR OF THE DOOR. 4.-5. ALL THE SODA GUN AND HOLSTERS IN BOTH BARS ARE SOILED AND ARE NOT BEING ADEQUATELY CLEAN.PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE 2 DOOR REACH IN FREEZER IS SOILED ON THE INTERIOR AT THE BOTTOM. ALSO ON THE EXTERIOR SURFACE AT THE BASE .2. THE BUNN TEA AND COFFEE MAKER IS SOILED INTERIOR AND EXTERIOR.3. ICE DOOR IS SOILED ALONG THE INTERIOR OF THE DOOR. 4.-5. ALL THE SODA GUN AND HOLSTERS IN BOTH BARS ARE SOILED AND ARE NOT BEING ADEQUATELY CLEAN.PLEASE CLEAN AREAS MORE FREQUENTLY.
Location: 2nd bar
Equipment: Soda gun & holster
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SEVERAL PAIRS OF TONG WERE HANGING FROM THE FIRE SUPPRESSION SYSTEM. DISCONTINUE THIS PRECESS. cos
Location: Cook line
|
07/29/2014 | Routine |
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE MACHINE HAS MOLD INSIDE. PLEASE DRAIN, CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Ice machine
|
06/27/2014 | Non-Illness Complaint Recheck |
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE MACHINE HAS MOLD INSIDE. PLEASE DRAIN, CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Ice machine
|
06/20/2014 | Non-Illness Complaint |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies present in the utility room and in the back bar. Contact a license pest control operator for treatment.
Location: Utility room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies present in the utility room and in the back bar. Contact a license pest control operator for treatment.
Location: 2nd bar
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Front garage door style windows are open. All open windows and doors must be protected from pest entry by a screen or air curtain.
Location: Dining room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Boxes of single service cups stored on the floor in the back of the kitchen. Store all single service food or beverage containers at least 6 inches above the floor.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood vent covers observed soiled.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometer provided in the cook line cold top cooler.
Location: Cook line
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Mold growth observed in the soda gun holsters. Clean holsters and ensure that they are draining properly to prevent future mold build up.
Location: Bar
Equipment: Soda gun & holster
|
10/15/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies present in the utility room and in the back bar. Contact a license pest control operator for treatment.
Location: Utility room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies present in the utility room and in the back bar. Contact a license pest control operator for treatment.
Location: 2nd bar
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Front garage door style windows are open. All open windows and doors must be protected from pest entry by a screen or air curtain.
Location: Dining room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Boxes of single service cups stored on the floor in the back of the kitchen. Store all single service food or beverage containers at least 6 inches above the floor.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood vent covers observed soiled.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometer provided in the cook line cold top cooler.
Location: Cook line
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Mold growth observed in the soda gun holsters. Clean holsters and ensure that they are draining properly to prevent future mold build up.
Location: Bar
Equipment: Soda gun & holster
|
10/08/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLES OF CHEMICALS OBSERVED ON THE BACK LEDGE OF THE PREP TABLE. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED LESS THAN 10 PPM DUE TO CHEMICAL NOT BEING PULLED THROUGH THE TUBING. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. CONTACT SERVICE TECHNICIAN FOR REPAIRS. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE DISH MACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE BLADE OF THE SLICER ON THE BACK PREP TABLE. CLEAN AND SANITIZE IN-USE EQUIPMENT EVERY 4 HOURS.
Location: Prep area
Equipment: Slicer
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXCESSIVE BUILD-UP OBSERVED IN THE EXHAUST HOOD FILTERS. CLEAN THOROUGHLY. NOTE: MANAGER STATES HOOD SYSTEM TO BE PROFESSIONALLY CLEANED WITHIN THE NEXT 2 WEEKS.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: HOLES OBSERVED IN WALL NEAR THE SOILED DISH PASS-THRU WHERE FIRE EXTINGUISHER WAS PREVIOUSLY LOCATED. SEAL HOLES. NOTE: CONSTRUCTION SERVICE HAS BEEN CONTACTED TO REPAIR HOLES PER MANAGER.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: GREASE BUILD-UP OBSERVED ON THE FLOORS UNDER THE FRYERS. CLEAN THOROUGHLY.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HANDLE OBSERVED MISSING FROM THE LOWER DOOR OF THE ICE MACHINE. REPLACE. NOTE: MISTER ICE CONTACTED AND TO FABRICATE NEW HANDLE PER INVOICE VIEWED ON PREMISES.
Location: Emp restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HANDLE OBSERVED MISSING FROM THE LOWER DOOR OF THE ICE MACHINE. REPLACE. NOTE: MISTER ICE CONTACTED AND TO FABRICATE NEW HANDLE PER INVOICE VIEWED ON PREMISES.
Location: Wait staff area
Equipment: Ice machine
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: EMPLOYEE DRINKS OBSERVED INSIDE THE ICE BIN AT THE END OF THE BAR NEAREST THE KITCHEN. ICED USED AS AN EXTERIOR COOLANT SHALL NOT BE USED FOR CONSUMPTION.
Location: Main bar
Equipment: Ice bin
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) INTERIORS AND LIDS OF BOTH REACH-IN COOLERS ON THE COOK LINE OBSERVED SOILED. CLEAN AND SANITIZE.(2) GREASE BUILD-UP OBSERVED UNDER THE FLAT TOP GRILL. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) INTERIORS AND LIDS OF BOTH REACH-IN COOLERS ON THE COOK LINE OBSERVED SOILED. CLEAN AND SANITIZE.(2) GREASE BUILD-UP OBSERVED UNDER THE FLAT TOP GRILL. CLEAN AND SANITIZE.
Equipment: Flat grill
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) BLACK BUILD-UP OBSERVED ON THE INTERIOR METAL PANEL OF THE ICE MACHINE (LOWER DOOR). CLEAN AND SANITIZE.(2) BUILD-UP AND STANDING WATER OBSERVED IN THE SODA GUN HOLSTERS AT THE MAIN BAR. CLEAN AND SANITIZE.(3) EXCESSIVE BUILD-UP OBSERVED INSIDE THE BEER COOLER UNDER THE LIQUOR BOTTLES AT THE FAR END OF THE BAR (NEAREST BROAD RIPPLE AVE.). CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) BLACK BUILD-UP OBSERVED ON THE INTERIOR METAL PANEL OF THE ICE MACHINE (LOWER DOOR). CLEAN AND SANITIZE.(2) BUILD-UP AND STANDING WATER OBSERVED IN THE SODA GUN HOLSTERS AT THE MAIN BAR. CLEAN AND SANITIZE.(3) EXCESSIVE BUILD-UP OBSERVED INSIDE THE BEER COOLER UNDER THE LIQUOR BOTTLES AT THE FAR END OF THE BAR (NEAREST BROAD RIPPLE AVE.). CLEAN AND SANITIZE.
Location: Main bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) BLACK BUILD-UP OBSERVED ON THE INTERIOR METAL PANEL OF THE ICE MACHINE (LOWER DOOR). CLEAN AND SANITIZE.(2) BUILD-UP AND STANDING WATER OBSERVED IN THE SODA GUN HOLSTERS AT THE MAIN BAR. CLEAN AND SANITIZE.(3) EXCESSIVE BUILD-UP OBSERVED INSIDE THE BEER COOLER UNDER THE LIQUOR BOTTLES AT THE FAR END OF THE BAR (NEAREST BROAD RIPPLE AVE.). CLEAN AND SANITIZE.
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN OBSERVED CLOGGED UNDER THE FOUR-COMPARTMENT SINK IN THE BACK BAR. UNCLOG DRAIN.
Location: 2nd bar
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED FOR THE EMPLOYEE RESTROOM. PROVIDE.
Location: Emp restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER OR CHLORINE SANITIZER TEST KITS AVAILABLE FOR USE. PROVIDE BOTH TYPES OF TEST KITS.
|
04/22/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLES OF CHEMICALS OBSERVED ON THE BACK LEDGE OF THE PREP TABLE. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED LESS THAN 10 PPM DUE TO CHEMICAL NOT BEING PULLED THROUGH THE TUBING. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. CONTACT SERVICE TECHNICIAN FOR REPAIRS. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE DISH MACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE BLADE OF THE SLICER ON THE BACK PREP TABLE. CLEAN AND SANITIZE IN-USE EQUIPMENT EVERY 4 HOURS.
Location: Prep area
Equipment: Slicer
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXCESSIVE BUILD-UP OBSERVED IN THE EXHAUST HOOD FILTERS. CLEAN THOROUGHLY. NOTE: MANAGER STATES HOOD SYSTEM TO BE PROFESSIONALLY CLEANED WITHIN THE NEXT 2 WEEKS.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: HOLES OBSERVED IN WALL NEAR THE SOILED DISH PASS-THRU WHERE FIRE EXTINGUISHER WAS PREVIOUSLY LOCATED. SEAL HOLES.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: GREASE BUILD-UP OBSERVED ON THE FLOORS UNDER THE FRYERS. CLEAN THOROUGHLY.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) TOILET LID IN THE EMPLOYEE RESTROOM OBSERVED BROKEN. REPLACE.(2) HANDLE OBSERVED MISSING FROM THE LOWER DOOR OF THE ICE MACHINE. REPLACE.
Location: Emp restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) TOILET LID IN THE EMPLOYEE RESTROOM OBSERVED BROKEN. REPLACE.(2) HANDLE OBSERVED MISSING FROM THE LOWER DOOR OF THE ICE MACHINE. REPLACE.
Location: Wait staff area
Equipment: Ice machine
- Ice reuse
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: EMPLOYEE DRINKS OBSERVED INSIDE THE ICE BIN AT THE END OF THE BAR NEAREST THE KITCHEN. ICED USED AS AN EXTERIOR COOLANT SHALL NOT BE USED FOR CONSUMPTION.
Location: Main bar
Equipment: Ice bin
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) INTERIORS AND LIDS OF BOTH REACH-IN COOLERS ON THE COOK LINE OBSERVED SOILED. CLEAN AND SANITIZE.(2) GREASE BUILD-UP OBSERVED UNDER THE FLAT TOP GRILL. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) INTERIORS AND LIDS OF BOTH REACH-IN COOLERS ON THE COOK LINE OBSERVED SOILED. CLEAN AND SANITIZE.(2) GREASE BUILD-UP OBSERVED UNDER THE FLAT TOP GRILL. CLEAN AND SANITIZE.
Equipment: Flat grill
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) BLACK BUILD-UP OBSERVED ON THE INTERIOR METAL PANEL OF THE ICE MACHINE (LOWER DOOR). CLEAN AND SANITIZE.(2) BUILD-UP AND STANDING WATER OBSERVED IN THE SODA GUN HOLSTERS AT THE MAIN BAR. CLEAN AND SANITIZE.(3) EXCESSIVE BUILD-UP OBSERVED INSIDE THE BEER COOLER UNDER THE LIQUOR BOTTLES AT THE FAR END OF THE BAR (NEAREST BROAD RIPPLE AVE.). CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) BLACK BUILD-UP OBSERVED ON THE INTERIOR METAL PANEL OF THE ICE MACHINE (LOWER DOOR). CLEAN AND SANITIZE.(2) BUILD-UP AND STANDING WATER OBSERVED IN THE SODA GUN HOLSTERS AT THE MAIN BAR. CLEAN AND SANITIZE.(3) EXCESSIVE BUILD-UP OBSERVED INSIDE THE BEER COOLER UNDER THE LIQUOR BOTTLES AT THE FAR END OF THE BAR (NEAREST BROAD RIPPLE AVE.). CLEAN AND SANITIZE.
Location: Main bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) BLACK BUILD-UP OBSERVED ON THE INTERIOR METAL PANEL OF THE ICE MACHINE (LOWER DOOR). CLEAN AND SANITIZE.(2) BUILD-UP AND STANDING WATER OBSERVED IN THE SODA GUN HOLSTERS AT THE MAIN BAR. CLEAN AND SANITIZE.(3) EXCESSIVE BUILD-UP OBSERVED INSIDE THE BEER COOLER UNDER THE LIQUOR BOTTLES AT THE FAR END OF THE BAR (NEAREST BROAD RIPPLE AVE.). CLEAN AND SANITIZE.
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN OBSERVED CLOGGED UNDER THE FOUR-COMPARTMENT SINK IN THE BACK BAR. UNCLOG DRAIN.
Location: 2nd bar
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED FOR THE EMPLOYEE RESTROOM. PROVIDE.
Location: Emp restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER OR CHLORINE SANITIZER TEST KITS AVAILABLE FOR USE. PROVIDE BOTH TYPES OF TEST KITS.
|
04/15/2013 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CARTONS OF RAW SHELL EGGS (3) OBSERVED STORED ABOVE CONDIMENTS AND OTHER READY-TO-EAT FOODS IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION -- CORRECTED ON SITE.
Location: Walk-in cooler
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE A CERTIFIED FOOD HANDLER.
|
12/12/2012 | Non-Illness Complaint Recheck |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CARTONS OF RAW SHELL EGGS (3) OBSERVED STORED ABOVE CONDIMENTS AND OTHER READY-TO-EAT FOODS IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION -- CORRECTED ON SITE.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE A CERTIFIED FOOD HANDLER.
|
11/14/2012 | Non-Illness Complaint Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CARTONS OF RAW SHELL EGGS (3) OBSERVED STORED ABOVE CONDIMENTS AND OTHER READY-TO-EAT FOODS IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION -- CORRECTED ON SITE.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE A CERTIFIED FOOD HANDLER.
|
10/17/2012 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD POTENTIALLY HAZARDOUS FOODS (COOKED TACO MEAT, COOKED CHICKEN WINGS, SLICED TURKEY) IN THE WALK-IN COOLER MEASURED BETWEEN 44-45 DEGREES F. AMBIENT AIR TEMPERATURE OF THE WALK-IN COOLER MEASURED 45 DEGREES F. MOVE POTENTIALLY HAZARDOUS FOODS TO A WORKING COOLER UNTIL UNIT IS REPAIRED. MANAGERS ON DUTY IN PROCESS OF MOVING FOODS TO THE BEER WALK-IN COOLER DURING INSPECTION.
Location: Walk-in cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE OF CITRUS CLEANER OBSERVED STORED ON TOP OF DRAWER COOLER NEXT TO PLASTIC GLOVES AND SPICES ON THE COOK LINE. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CAN OF SPECTRACIDE WASP AND HORNET KILLER OBSERVED STORED ON THE CHEMICAL STORAGE RACK. THIS CHEMICAL IS NOT APPROVED FOR USE INSIDE A COMMERCIAL FOOD ESTABLISHMENT. REMOVE PRODUCT FROM THE PREMISES.
Location: Dry storage
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: (1) FRUIT FLIES (MORE THAN 15) OBSERVED ON THE WALLS NEXT TO THE ICE MACHINE IN THE SERVER AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS.(2) CONTINUE CONTROL MEASURES TO ELIMINATE FRUIT FLIES IN THE BACK BAR.
Location: Wait staff area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: (1) FRUIT FLIES (MORE THAN 15) OBSERVED ON THE WALLS NEXT TO THE ICE MACHINE IN THE SERVER AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS.(2) CONTINUE CONTROL MEASURES TO ELIMINATE FRUIT FLIES IN THE BACK BAR.
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: COVERED DRINK CUP OBSERVED STORED ABOVE NAPKINS ON THE DRY STORAGE SHELVING. STORE COVERED DRINKS BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Dry storage
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK IN THE KITCHEN OBSERVED BEING USED TO DUMP ICE. HAND SINKS MUST BE USED FOR HAND WASHING ONLY.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER SOLUTION ON THE COOK LINE MEASURED 500 PPM DUE TO IMPROPER HAND MIXING. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Cook line
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: PLASTIC RAMEKIN OBSERVED BEING USED AS A SCOOP FOR SALSA IN THE COLD TOP PREP COOLER ON THE COOK LINE. PROVIDE AN APPROVED DISPENSING UTENSIL WITH A HANDLE.
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: WET MOP OBSERVED STORED INSIDE SOILED MOP WATER IN BUCKET IN THE MOP ROOM. HANG WET MOPS TO DRIP DRY TO PREVENT PESTS FROM BREEDING IN THE MOP HEAD.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT DOOR AND OVERHEAD WINDOWS OBSERVED PROPPED OPEN. IF THE DOOR AND WINDOWS ARE TO BE KEPT OPEN THEY MUST BE PROTECTED FROM INSECT AND RODENT ENTRY (SCREENS, ETC.)
Location: Dining room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: UTENSILS IN THE DRAWER UNDER THE PREP TABLE IN THE BACK ROOM OBSERVED STORED JUMBLED. STORE UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: UTENSILS IN THE DRAWER UNDER THE PREP TABLE IN THE BACK ROOM OBSERVED STORED JUMBLED. STORE UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
Location: Prep area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: UTENSILS IN THE DRAWER UNDER THE PREP TABLE IN THE BACK ROOM OBSERVED STORED JUMBLED. STORE UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
Location: Bar
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE BASE MOLDING OBSERVED MISSING IN THE SERVER AREA. INSTALL.
Location: Wait staff area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FRP BOARD OBSERVED INSTALLED ON WALL IN THE SERVER AREA BUT NOT COMPLETELY SEALED. SEAL RIGHT SIDE TO PREVENT GAPS.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FRP BOARD OBSERVED INSTALLED ON WALL IN THE SERVER AREA BUT NOT COMPLETELY SEALED. SEAL RIGHT SIDE TO PREVENT GAPS.
Location: Wait staff area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE CLEANING PROGRESS OF THE FLOOR AREAS UNDER THE ICE MACHINE IN THE SERVER AREA TO PREVENT PEST ATTRACTION.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE CLEANING PROGRESS OF THE FLOOR AREAS UNDER THE ICE MACHINE IN THE SERVER AREA TO PREVENT PEST ATTRACTION.
Location: Wait staff area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE CLEANING PROGRESS OF THE FLOOR AREAS UNDER THE ICE MACHINE IN THE SERVER AREA TO PREVENT PEST ATTRACTION.
Location: Main bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TOILET LID OBSERVED MISSING IN THE EMPLOYEE UNISEX RESTROOM. PROVIDE. NOTE: LID ON ORDER PER MANAGER.
Location: Walk-in cooler
Equipment: Wire shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TOILET LID OBSERVED MISSING IN THE EMPLOYEE UNISEX RESTROOM. PROVIDE. NOTE: LID ON ORDER PER MANAGER.
Location: -
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE MOLD AND SLIME OBSERVED ON THE DRAIN PIPE UNDER THE ICE MACHINE IN THE SERVER AREA. THOROUGHLY CLEAN DRAIN PIPE TO PREVENT PEST ATTRACTION AND HARBORAGE CONDITIONS.
Location: Prep area
Equipment: Mixer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE MOLD AND SLIME OBSERVED ON THE DRAIN PIPE UNDER THE ICE MACHINE IN THE SERVER AREA. THOROUGHLY CLEAN DRAIN PIPE TO PREVENT PEST ATTRACTION AND HARBORAGE CONDITIONS.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE MOLD AND SLIME OBSERVED ON THE DRAIN PIPE UNDER THE ICE MACHINE IN THE SERVER AREA. THOROUGHLY CLEAN DRAIN PIPE TO PREVENT PEST ATTRACTION AND HARBORAGE CONDITIONS.
Location: Wait staff area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: FRUIT FLY LARVAE OBSERVED INSIDE SODA GUN HOLSTERS AT BOTH BARS. INCREASE CLEANING FREQUENCY TO PREVENT PEST ATTRACTION. CLEAN, SANITIZE, AND COVER HOLSTERS AT CLOSING TO PREVENT FRUIT FLIES FROM BREEDING INSIDE.
Location: Wait staff area
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: FRUIT FLY LARVAE OBSERVED INSIDE SODA GUN HOLSTERS AT BOTH BARS. INCREASE CLEANING FREQUENCY TO PREVENT PEST ATTRACTION. CLEAN, SANITIZE, AND COVER HOLSTERS AT CLOSING TO PREVENT FRUIT FLIES FROM BREEDING INSIDE.
Location: Bar
Equipment: Soda gun & holster
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD OBSERVED MISSING FROM FIXTURE ABOVE DRY GOODS NEAR THE OFFICE. PROVIDE.
Location: Dry storage
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE EMPLOYEE UNISEX RESTROOM. PROVIDE.
Location: Restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO TEST KIT AVAILABLE FOR QUAT SANITIZER THAT IS IN USE IN THE ESTABLISHMENT. PROVIDE. NOTE: TEST STRIPS ON ORDER PER MANAGER.
Location: Cook line
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO TEST KIT AVAILABLE FOR QUAT SANITIZER THAT IS IN USE IN THE ESTABLISHMENT. PROVIDE. NOTE: TEST STRIPS ON ORDER PER MANAGER.
Location: Dish machine area
|
09/05/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD POTENTIALLY HAZARDOUS FOODS (COOKED TACO MEAT, COOKED CHICKEN WINGS, SLICED TURKEY) IN THE WALK-IN COOLER MEASURED BETWEEN 44-45 DEGREES F. AMBIENT AIR TEMPERATURE OF THE WALK-IN COOLER MEASURED 45 DEGREES F. MOVE POTENTIALLY HAZARDOUS FOODS TO A WORKING COOLER UNTIL UNIT IS REPAIRED. MANAGERS ON DUTY IN PROCESS OF MOVING FOODS TO THE BEER WALK-IN COOLER DURING INSPECTION.
Location: Walk-in cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE OF CITRUS CLEANER OBSERVED STORED ON TOP OF DRAWER COOLER NEXT TO PLASTIC GLOVES AND SPICES ON THE COOK LINE. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CAN OF SPECTRACIDE WASP AND HORNET KILLER OBSERVED STORED ON THE CHEMICAL STORAGE RACK. THIS CHEMICAL IS NOT APPROVED FOR USE INSIDE A COMMERCIAL FOOD ESTABLISHMENT. REMOVE PRODUCT FROM THE PREMISES.
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: (1) FRUIT FLIES (MORE THAN 15) OBSERVED ON THE WALLS NEXT TO THE ICE MACHINE IN THE SERVER AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS.(2) CONTINUE CONTROL MEASURES TO ELIMINATE FRUIT FLIES IN THE BACK BAR.
Location: Wait staff area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: (1) FRUIT FLIES (MORE THAN 15) OBSERVED ON THE WALLS NEXT TO THE ICE MACHINE IN THE SERVER AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS.(2) CONTINUE CONTROL MEASURES TO ELIMINATE FRUIT FLIES IN THE BACK BAR.
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: COVERED DRINK CUP OBSERVED STORED ABOVE NAPKINS ON THE DRY STORAGE SHELVING. STORE COVERED DRINKS BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Dry storage
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK IN THE KITCHEN OBSERVED BEING USED TO DUMP ICE. HAND SINKS MUST BE USED FOR HAND WASHING ONLY.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER SOLUTION ON THE COOK LINE MEASURED 500 PPM DUE TO IMPROPER HAND MIXING. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Cook line
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: PLASTIC RAMEKIN OBSERVED BEING USED AS A SCOOP FOR SALSA IN THE COLD TOP PREP COOLER ON THE COOK LINE. PROVIDE AN APPROVED DISPENSING UTENSIL WITH A HANDLE.
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: WET MOP OBSERVED STORED INSIDE SOILED MOP WATER IN BUCKET IN THE MOP ROOM. HANG WET MOPS TO DRIP DRY TO PREVENT PESTS FROM BREEDING IN THE MOP HEAD.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT DOOR AND OVERHEAD WINDOWS OBSERVED PROPPED OPEN. IF THE DOOR AND WINDOWS ARE TO BE KEPT OPEN THEY MUST BE PROTECTED FROM INSECT AND RODENT ENTRY (SCREENS, ETC.)
Location: Dining room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: UTENSILS IN THE DRAWER UNDER THE PREP TABLE IN THE BACK ROOM OBSERVED STORED JUMBLED. STORE UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: UTENSILS IN THE DRAWER UNDER THE PREP TABLE IN THE BACK ROOM OBSERVED STORED JUMBLED. STORE UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
Location: Prep area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: UTENSILS IN THE DRAWER UNDER THE PREP TABLE IN THE BACK ROOM OBSERVED STORED JUMBLED. STORE UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
Location: Bar
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE BASE MOLDING OBSERVED MISSING IN THE SERVER AREA. INSTALL.
Location: Wait staff area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FRP BOARD OBSERVED INSTALLED ON WALL IN THE SERVER AREA BUT NOT COMPLETELY SEALED. SEAL RIGHT SIDE TO PREVENT GAPS.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FRP BOARD OBSERVED INSTALLED ON WALL IN THE SERVER AREA BUT NOT COMPLETELY SEALED. SEAL RIGHT SIDE TO PREVENT GAPS.
Location: Wait staff area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE CLEANING PROGRESS OF THE WALLS AND CEILING IN THE BEER WALK-IN COOLER AT THE BACK BAR.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE CLEANING PROGRESS OF THE WALLS AND CEILING IN THE BEER WALK-IN COOLER AT THE BACK BAR.
Location: Wait staff area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE CLEANING PROGRESS OF THE WALLS AND CEILING IN THE BEER WALK-IN COOLER AT THE BACK BAR.
Location: Main bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TOILET LID OBSERVED MISSING IN THE EMPLOYEE UNISEX RESTROOM. PROVIDE. NOTE: LID ON ORDER PER MANAGER.
Location: Walk-in cooler
Equipment: Wire shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TOILET LID OBSERVED MISSING IN THE EMPLOYEE UNISEX RESTROOM. PROVIDE. NOTE: LID ON ORDER PER MANAGER.
Location: -
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE MOLD AND SLIME OBSERVED ON THE DRAIN PIPE UNDER THE ICE MACHINE IN THE SERVER AREA. THOROUGHLY CLEAN DRAIN PIPE TO PREVENT PEST ATTRACTION AND HARBORAGE CONDITIONS.
Location: Prep area
Equipment: Mixer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE MOLD AND SLIME OBSERVED ON THE DRAIN PIPE UNDER THE ICE MACHINE IN THE SERVER AREA. THOROUGHLY CLEAN DRAIN PIPE TO PREVENT PEST ATTRACTION AND HARBORAGE CONDITIONS.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE MOLD AND SLIME OBSERVED ON THE DRAIN PIPE UNDER THE ICE MACHINE IN THE SERVER AREA. THOROUGHLY CLEAN DRAIN PIPE TO PREVENT PEST ATTRACTION AND HARBORAGE CONDITIONS.
Location: Wait staff area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: FRUIT FLY LARVAE OBSERVED INSIDE SODA GUN HOLSTERS AT BOTH BARS. INCREASE CLEANING FREQUENCY TO PREVENT PEST ATTRACTION. CLEAN, SANITIZE, AND COVER HOLSTERS AT CLOSING TO PREVENT FRUIT FLIES FROM BREEDING INSIDE.
Location: Wait staff area
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: FRUIT FLY LARVAE OBSERVED INSIDE SODA GUN HOLSTERS AT BOTH BARS. INCREASE CLEANING FREQUENCY TO PREVENT PEST ATTRACTION. CLEAN, SANITIZE, AND COVER HOLSTERS AT CLOSING TO PREVENT FRUIT FLIES FROM BREEDING INSIDE.
Location: Bar
Equipment: Soda gun & holster
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD OBSERVED MISSING FROM FIXTURE ABOVE DRY GOODS NEAR THE OFFICE. PROVIDE.
Location: Dry storage
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE EMPLOYEE UNISEX RESTROOM. PROVIDE.
Location: Restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO TEST KIT AVAILABLE FOR QUAT SANITIZER THAT IS IN USE IN THE ESTABLISHMENT. PROVIDE. NOTE: TEST STRIPS ON ORDER PER MANAGER.
Location: Cook line
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO TEST KIT AVAILABLE FOR QUAT SANITIZER THAT IS IN USE IN THE ESTABLISHMENT. PROVIDE. NOTE: TEST STRIPS ON ORDER PER MANAGER.
Location: Dish machine area
|
08/29/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD POTENTIALLY HAZARDOUS FOODS (COOKED TACO MEAT, COOKED CHICKEN WINGS, SLICED TURKEY) IN THE WALK-IN COOLER MEASURED BETWEEN 44-45 DEGREES F. AMBIENT AIR TEMPERATURE OF THE WALK-IN COOLER MEASURED 45 DEGREES F. MOVE POTENTIALLY HAZARDOUS FOODS TO A WORKING COOLER UNTIL UNIT IS REPAIRED. MANAGERS ON DUTY IN PROCESS OF MOVING FOODS TO THE BEER WALK-IN COOLER DURING INSPECTION.
Location: Walk-in cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE OF CITRUS CLEANER OBSERVED STORED ON TOP OF DRAWER COOLER NEXT TO PLASTIC GLOVES AND SPICES ON THE COOK LINE. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CAN OF SPECTRACIDE WASP AND HORNET KILLER OBSERVED STORED ON THE CHEMICAL STORAGE RACK. THIS CHEMICAL IS NOT APPROVED FOR USE INSIDE A COMMERCIAL FOOD ESTABLISHMENT. REMOVE PRODUCT FROM THE PREMISES.
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: (1) FRUIT FLIES (MORE THAN 10) OBSERVED ON THE WALLS NEXT TO THE ICE MACHINE IN THE SERVER AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS.(2) CONTINUE CONTROL MEASURES TO ELIMINATE FRUIT FLIES AT THE MAIN BAR BETWEEN THE BEER TAPS AND IN THE BACK BAR.
Location: Wait staff area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: (1) FRUIT FLIES (MORE THAN 10) OBSERVED ON THE WALLS NEXT TO THE ICE MACHINE IN THE SERVER AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS.(2) CONTINUE CONTROL MEASURES TO ELIMINATE FRUIT FLIES AT THE MAIN BAR BETWEEN THE BEER TAPS AND IN THE BACK BAR.
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: COVERED DRINK CUP OBSERVED STORED ABOVE NAPKINS ON THE DRY STORAGE SHELVING. STORE COVERED DRINKS BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Dry storage
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK IN THE KITCHEN OBSERVED BEING USED TO DUMP ICE. HAND SINKS MUST BE USED FOR HAND WASHING ONLY.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER SOLUTION ON THE COOK LINE MEASURED 500 PPM DUE TO IMPROPER HAND MIXING. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Cook line
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: PLASTIC RAMEKIN OBSERVED BEING USED AS A SCOOP FOR SALSA IN THE COLD TOP PREP COOLER ON THE COOK LINE. PROVIDE AN APPROVED DISPENSING UTENSIL WITH A HANDLE.
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: WET MOP OBSERVED STORED INSIDE SOILED MOP WATER IN BUCKET IN THE MOP ROOM. HANG WET MOPS TO DRIP DRY TO PREVENT PESTS FROM BREEDING IN THE MOP HEAD.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT DOOR AND OVERHEAD WINDOWS OBSERVED PROPPED OPEN. IF THE DOOR AND WINDOWS ARE TO BE KEPT OPEN THEY MUST BE PROTECTED FROM INSECT AND RODENT ENTRY (SCREENS, ETC.)
Location: Dining room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: UTENSILS IN THE DRAWER UNDER THE PREP TABLE IN THE BACK ROOM OBSERVED STORED JUMBLED. STORE UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
Location: Back room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: UTENSILS IN THE DRAWER UNDER THE PREP TABLE IN THE BACK ROOM OBSERVED STORED JUMBLED. STORE UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
Location: Prep area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: UTENSILS IN THE DRAWER UNDER THE PREP TABLE IN THE BACK ROOM OBSERVED STORED JUMBLED. STORE UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
Location: Bar
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE BASE MOLDING OBSERVED MISSING IN THE SERVER AREA. INSTALL.
Location: Wait staff area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FRP BOARD OBSERVED INSTALLED ON WALL IN THE SERVER AREA BUT NOT SEALED. SEAL AREA TO PREVENT GAPS.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FRP BOARD OBSERVED INSTALLED ON WALL IN THE SERVER AREA BUT NOT SEALED. SEAL AREA TO PREVENT GAPS.
Location: Wait staff area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE MOLD AND DUST OBSERVED ON THE WALLS, CEILING, AND FAN GUARDS OF THE CONDENSER UNIT IN THE BEER WALK-IN COOLER AT THE BACK BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BUILD-UP.(2) EXCESSIVE BUILD-UP AND SLIME OBSERVED AT THE FLOOR/WALL JUNCTURE AND UNDER/BESIDE THE ICE MACHINE AT THE SERVER AREA. THOROUGHLY CLEAN FLOOR AREAS TO PREVENT PEST ATTRACTION.(3) STANDING WATER OBSERVED ON THE FLOOR AT THE ENTRANCE TO THE MAIN BAR. REMOVE STANDING WATER TO PREVENT PEST ATTRACTION AND HARBORAGE CONDITIONS.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE MOLD AND DUST OBSERVED ON THE WALLS, CEILING, AND FAN GUARDS OF THE CONDENSER UNIT IN THE BEER WALK-IN COOLER AT THE BACK BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BUILD-UP.(2) EXCESSIVE BUILD-UP AND SLIME OBSERVED AT THE FLOOR/WALL JUNCTURE AND UNDER/BESIDE THE ICE MACHINE AT THE SERVER AREA. THOROUGHLY CLEAN FLOOR AREAS TO PREVENT PEST ATTRACTION.(3) STANDING WATER OBSERVED ON THE FLOOR AT THE ENTRANCE TO THE MAIN BAR. REMOVE STANDING WATER TO PREVENT PEST ATTRACTION AND HARBORAGE CONDITIONS.
Location: Wait staff area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE MOLD AND DUST OBSERVED ON THE WALLS, CEILING, AND FAN GUARDS OF THE CONDENSER UNIT IN THE BEER WALK-IN COOLER AT THE BACK BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BUILD-UP.(2) EXCESSIVE BUILD-UP AND SLIME OBSERVED AT THE FLOOR/WALL JUNCTURE AND UNDER/BESIDE THE ICE MACHINE AT THE SERVER AREA. THOROUGHLY CLEAN FLOOR AREAS TO PREVENT PEST ATTRACTION.(3) STANDING WATER OBSERVED ON THE FLOOR AT THE ENTRANCE TO THE MAIN BAR. REMOVE STANDING WATER TO PREVENT PEST ATTRACTION AND HARBORAGE CONDITIONS.
Location: Main bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TOILET LID OBSERVED MISSING IN THE EMPLOYEE UNISEX RESTROOM. PROVIDE.
Location: Walk-in cooler
Equipment: Wire shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TOILET LID OBSERVED MISSING IN THE EMPLOYEE UNISEX RESTROOM. PROVIDE.
Location: -
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE DUST AND GREASE OBSERVED ON THE SHELVING UNDER THE STEAM TABLE ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE GREASE AND FOOD DEBRIS OBSERVED BETWEEN AND UNDER THE GRILLS AND FRYERS ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
Equipment: Mixer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE DUST AND GREASE OBSERVED ON THE SHELVING UNDER THE STEAM TABLE ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE GREASE AND FOOD DEBRIS OBSERVED BETWEEN AND UNDER THE GRILLS AND FRYERS ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: FRUIT FLY LARVAE OBSERVED INSIDE SODA GUN HOLSTERS AT BOTH BARS. INCREASE CLEANING FREQUENCY TO PREVENT PEST ATTRACTION. CLEAN, SANITIZE, AND COVER HOLSTERS AT CLOSING TO PREVENT FRUIT FLIES FROM BREEDING INSIDE.
Location: Wait staff area
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: FRUIT FLY LARVAE OBSERVED INSIDE SODA GUN HOLSTERS AT BOTH BARS. INCREASE CLEANING FREQUENCY TO PREVENT PEST ATTRACTION. CLEAN, SANITIZE, AND COVER HOLSTERS AT CLOSING TO PREVENT FRUIT FLIES FROM BREEDING INSIDE.
Location: Bar
Equipment: Soda gun & holster
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD OBSERVED MISSING FROM FIXTURE ABOVE DRY GOODS NEAR THE OFFICE. PROVIDE.
Location: Dry storage
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE EMPLOYEE UNISEX RESTROOM. PROVIDE.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO TEST KIT AVAILABLE FOR QUAT SANITIZER THAT IS IN USE IN THE ESTABLISHMENT. PROVIDE.
Location: Cook line
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO TEST KIT AVAILABLE FOR QUAT SANITIZER THAT IS IN USE IN THE ESTABLISHMENT. PROVIDE.
Location: Dish machine area
|
08/22/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD POTENTIALLY HAZARDOUS FOODS (COOKED TACO MEAT, COOKED CHICKEN WINGS, SLICED TURKEY) IN THE WALK-IN COOLER MEASURED BETWEEN 44-45 DEGREES F. AMBIENT AIR TEMPERATURE OF THE WALK-IN COOLER MEASURED 45 DEGREES F. MOVE POTENTIALLY HAZARDOUS FOODS TO A WORKING COOLER UNTIL UNIT IS REPAIRED. MANAGERS ON DUTY IN PROCESS OF MOVING FOODS TO THE BEER WALK-IN COOLER DURING INSPECTION.
Location: Walk-in cooler
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE OF CITRUS CLEANER OBSERVED STORED ON TOP OF DRAWER COOLER NEXT TO PLASTIC GLOVES AND SPICES ON THE COOK LINE. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CAN OF SPECTRACIDE WASP AND HORNET KILLER OBSERVED STORED ON THE CHEMICAL STORAGE RACK. THIS CHEMICAL IS NOT APPROVED FOR USE INSIDE A COMMERCIAL FOOD ESTABLISHMENT. REMOVE PRODUCT FROM THE PREMISES.
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: (1) SEVERAL FRUIT FLIES (MORE THAN 15) OBSERVED ON THE WALLS NEXT TO THE ICE MACHINE IN THE SERVER AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS.(2) SEVERAL FRUIT FLIES (MORE THAN 30) OBSERVED ON THE FLOORS AND WALLS AT THE MAIN BAR BETWEEN THE BEER TAPS AND IN THE BACK BAR. TAKE CONTROL MEASURES TO ELIMINATE PESTS.
Location: Wait staff area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: (1) SEVERAL FRUIT FLIES (MORE THAN 15) OBSERVED ON THE WALLS NEXT TO THE ICE MACHINE IN THE SERVER AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS.(2) SEVERAL FRUIT FLIES (MORE THAN 30) OBSERVED ON THE FLOORS AND WALLS AT THE MAIN BAR BETWEEN THE BEER TAPS AND IN THE BACK BAR. TAKE CONTROL MEASURES TO ELIMINATE PESTS.
Location: Bar
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: COVERED DRINK CUP OBSERVED STORED ABOVE NAPKINS ON THE DRY STORAGE SHELVING. STORE COVERED DRINKS BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Dry storage
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK IN THE KITCHEN OBSERVED BEING USED TO DUMP ICE. HAND SINKS MUST BE USED FOR HAND WASHING ONLY.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER SOLUTION ON THE COOK LINE MEASURED 500 PPM DUE TO IMPROPER HAND MIXING. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Cook line
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: PLASTIC RAMEKIN OBSERVED BEING USED AS A SCOOP FOR SALSA IN THE COLD TOP PREP COOLER ON THE COOK LINE. PROVIDE AN APPROVED DISPENSING UTENSIL WITH A HANDLE.
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: WET MOP OBSERVED STORED INSIDE SOILED MOP WATER IN BUCKET IN THE MOP ROOM. HANG WET MOPS TO DRIP DRY TO PREVENT PESTS FROM BREEDING IN THE MOP HEAD.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT DOOR AND OVERHEAD WINDOWS OBSERVED PROPPED OPEN. IF THE DOOR AND WINDOWS ARE TO BE KEPT OPEN THEY MUST BE PROTECTED FROM INSECT AND RODENT ENTRY (SCREENS, ETC.)
Location: Dining room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) CASES OF SINGLE-USE CUPS OBSERVED STORED DIRECTLY ON THE FLOOR NEAR THE LIQUOR STORAGE IN THE BACK ROOM. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) CASE OF PIZZA BOXES OBSERVED STORED DIRECTLY ON THE FLOOR IN THE PREP AREA. STORE BOXES AT LEAST 6 INCHES OFF THE FLOOR.(3) CASES OF SINGLE-USE CUPS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BAR. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(4) UTENSILS IN THE DRAWER UNDER THE PREP TABLE IN THE BACK ROOM OBSERVED STORED JUMBLED. STORE UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
Location: Back room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) CASES OF SINGLE-USE CUPS OBSERVED STORED DIRECTLY ON THE FLOOR NEAR THE LIQUOR STORAGE IN THE BACK ROOM. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) CASE OF PIZZA BOXES OBSERVED STORED DIRECTLY ON THE FLOOR IN THE PREP AREA. STORE BOXES AT LEAST 6 INCHES OFF THE FLOOR.(3) CASES OF SINGLE-USE CUPS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BAR. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(4) UTENSILS IN THE DRAWER UNDER THE PREP TABLE IN THE BACK ROOM OBSERVED STORED JUMBLED. STORE UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
Location: Prep area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) CASES OF SINGLE-USE CUPS OBSERVED STORED DIRECTLY ON THE FLOOR NEAR THE LIQUOR STORAGE IN THE BACK ROOM. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) CASE OF PIZZA BOXES OBSERVED STORED DIRECTLY ON THE FLOOR IN THE PREP AREA. STORE BOXES AT LEAST 6 INCHES OFF THE FLOOR.(3) CASES OF SINGLE-USE CUPS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BAR. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(4) UTENSILS IN THE DRAWER UNDER THE PREP TABLE IN THE BACK ROOM OBSERVED STORED JUMBLED. STORE UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
Location: Bar
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE TILES IN THE SERVER AREA OBSERVED DAMAGED AND MISSING. REPAIR.
Location: Wait staff area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: (1) HOLE IN CEILING OBSERVED ABOVE THE CHEMICAL RACK IN THE BACK STORAGE AREA. SEAL HOLE.(2) CEILING TILES OBSERVED MISSING IN THE HALLWAY ABOVE THE EMPLOYEE UNISEX RESTROOM. PROVIDE/REPLACE.(3) WALL TILES OBSERVED MISSING IN THE SERVER AREA. REPLACE.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: EXCESSIVE MOLD AND DUST OBSERVED ON THE WALLS, CEILINGS, AND FAN GUARDS OF THE CONDENSER UNITS IN THE FOOD WALK-IN COOLER AND BOTH BEER WALK-IN COOLERS. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BUILD-UP.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) AMBIENT AIR TEMPERATURE OF THE FOOD WALK-IN COOLER MEASURED 45 DEGREES F. REPAIR UNIT TO MAINTAIN PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW. (2) WIRE SHELVING IN THE FOOD WALK-IN COOLER OBSERVED SEVERELY RUSTED AND PEELING. SHELVING IS NO LONGER EASILY CLEANABLE AND MUST BE RECOATED OR REPLACED.(3) TOILET LID OBSERVED MISSING IN THE EMPLOYEE UNISEX RESTROOM. PROVIDE.(4) HANDLE OBSERVED MISSING ON LOWER DOOR OF THE ICE MACHINE IN THE SERVER AREA. REPLACE.
Location: Walk-in cooler
Equipment: Wire shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) AMBIENT AIR TEMPERATURE OF THE FOOD WALK-IN COOLER MEASURED 45 DEGREES F. REPAIR UNIT TO MAINTAIN PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW. (2) WIRE SHELVING IN THE FOOD WALK-IN COOLER OBSERVED SEVERELY RUSTED AND PEELING. SHELVING IS NO LONGER EASILY CLEANABLE AND MUST BE RECOATED OR REPLACED.(3) TOILET LID OBSERVED MISSING IN THE EMPLOYEE UNISEX RESTROOM. PROVIDE.(4) HANDLE OBSERVED MISSING ON LOWER DOOR OF THE ICE MACHINE IN THE SERVER AREA. REPLACE.
Location: -
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE DUST AND FOOD DEBRIS OBSERVED ON THE MIXER STORED ON THE BACK AREA PREP TABLE. THOROUGHLY CLEAN AND SANITIZE MIXER OR REMOVE FROM PREMISES.(2) MOLD AND FOOD DEBRIS OBSERVED ON THE DOORS AND DOOR SEALS OF THE 2-DOOR UPRIGHT FREEZER NEAR THE MOP ROOM. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(3) EXCESSIVE DUST AND GREASE OBSERVED ON THE SHELVING UNDER THE STEAM TABLE ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(4) EXCESSIVE GREASE AND FOOD DEBRIS OBSERVED BETWEEN AND UNDER THE GRILLS AND FRYERS ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
Equipment: Mixer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE DUST AND FOOD DEBRIS OBSERVED ON THE MIXER STORED ON THE BACK AREA PREP TABLE. THOROUGHLY CLEAN AND SANITIZE MIXER OR REMOVE FROM PREMISES.(2) MOLD AND FOOD DEBRIS OBSERVED ON THE DOORS AND DOOR SEALS OF THE 2-DOOR UPRIGHT FREEZER NEAR THE MOP ROOM. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(3) EXCESSIVE DUST AND GREASE OBSERVED ON THE SHELVING UNDER THE STEAM TABLE ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(4) EXCESSIVE GREASE AND FOOD DEBRIS OBSERVED BETWEEN AND UNDER THE GRILLS AND FRYERS ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) MOLD OBSERVED AROUND THE INTERIOR CHUTE AND ACCESS DOOR TO THE ICE MACHINE IN THE SERVER AREA. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.(2) FRUIT FLY LARVAE AND MOLD OBSERVED INSIDE SODA GUN HOLSTERS AT BOTH BARS. INCREASE CLEANING FREQUENCY TO PREVENT PEST ATTRACTION AND MOLD GROWTH.
Location: Wait staff area
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) MOLD OBSERVED AROUND THE INTERIOR CHUTE AND ACCESS DOOR TO THE ICE MACHINE IN THE SERVER AREA. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.(2) FRUIT FLY LARVAE AND MOLD OBSERVED INSIDE SODA GUN HOLSTERS AT BOTH BARS. INCREASE CLEANING FREQUENCY TO PREVENT PEST ATTRACTION AND MOLD GROWTH.
Location: Bar
Equipment: Soda gun & holster
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD OBSERVED MISSING FROM FIXTURE ABOVE DRY GOODS NEAR THE OFFICE. PROVIDE.
Location: Dry storage
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE EMPLOYEE UNISEX RESTROOM. PROVIDE.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO TEST KITS AVAILABLE FOR QUAT OR CHLORINE SANITIZERS IN USE IN THE ESTABLISHMENT. PROVIDE BOTH TYPES OF TEST KITS.
Location: Cook line
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO TEST KITS AVAILABLE FOR QUAT OR CHLORINE SANITIZERS IN USE IN THE ESTABLISHMENT. PROVIDE BOTH TYPES OF TEST KITS.
Location: Dish machine area
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08/15/2012 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hand contact with ready to eat wraps.
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Sanitizer over 400 ppm. Please use 200 ppm for your quat sanitizer concentration.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink with no lid stored above food. Employee drinks must have a lid and straw.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink at back bar filled with trash and a lamp's electrical cord is running through it. Hand sink is to be used for handwashing only. Never store anything or clean anything inside a hand sink.
Location: 2nd bar
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Filters soiled on left side of cook line's hood. Registers/vents also have grease built up. Please clean.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Keg cooler has soiled floor. Please remove the contents of the cooler and thoroughly clean.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Please replace missing ceiling tiles throughout kitchen.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Cup used to scoop ice from ice bin. Please use a scoop with a handle and be sure the handle is stored out of the ice.
Location: Bar
Equipment: Ice bin
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. 3 bay sink is soiled.2. Plastic shelving above 3 bay sink is soiled.3. Plastic tubing in keg cooler is soiled.4. 4 bay sink at the back bar is soiled.Please clean and sanitize all of the above.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. 3 bay sink is soiled.2. Plastic shelving above 3 bay sink is soiled.3. Plastic tubing in keg cooler is soiled.4. 4 bay sink at the back bar is soiled.Please clean and sanitize all of the above.
Location: Three bay area
Equipment: Plastic shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. 3 bay sink is soiled.2. Plastic shelving above 3 bay sink is soiled.3. Plastic tubing in keg cooler is soiled.4. 4 bay sink at the back bar is soiled.Please clean and sanitize all of the above.
Location: Kitchen
Equipment: Keg cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. 3 bay sink is soiled.2. Plastic shelving above 3 bay sink is soiled.3. Plastic tubing in keg cooler is soiled.4. 4 bay sink at the back bar is soiled.Please clean and sanitize all of the above.
Location: 2nd bar
Equipment: 4-bay
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Cracked ice scoop still being used. Removed on site.
Location: Wait staff area
Equipment: -
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12/21/2011 | Recheck |
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Sanitizer over 400 ppm. Please use 200 ppm for your quat sanitizer concentration.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink with no lid stored above food. Employee drinks must have a lid and straw.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink at back bar filled with trash and a lamp's electrical cord is running through it. Hand sink is to be used for handwashing only. Never store anything or clean anything inside a hand sink.
Location: 2nd bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Filters soiled on left side of cook line's hood. Registers/vents also have grease built up. Please clean.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Keg cooler has soiled floor, walls, and ceiling. Please remove the contents of the cooler and thoroughly clean.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Please replace missing ceiling tiles throughout kitchen.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Cup used to scoop ice from ice bin. Please use a scoop with a handle and be sure the handle is stored out of the ice.
Location: Bar
Equipment: Ice bin
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. 3 bay sink is soiled.2. Plastic shelving above 3 bay sink is soiled.3. Plastic tubing in keg cooler is soiled.4. 4 bay sink at the back bar is soiled.Please clean and sanitize all of the above.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. 3 bay sink is soiled.2. Plastic shelving above 3 bay sink is soiled.3. Plastic tubing in keg cooler is soiled.4. 4 bay sink at the back bar is soiled.Please clean and sanitize all of the above.
Location: Three bay area
Equipment: Plastic shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. 3 bay sink is soiled.2. Plastic shelving above 3 bay sink is soiled.3. Plastic tubing in keg cooler is soiled.4. 4 bay sink at the back bar is soiled.Please clean and sanitize all of the above.
Location: Kitchen
Equipment: Keg cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. 3 bay sink is soiled.2. Plastic shelving above 3 bay sink is soiled.3. Plastic tubing in keg cooler is soiled.4. 4 bay sink at the back bar is soiled.Please clean and sanitize all of the above.
Location: 2nd bar
Equipment: 4-bay
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Ice scoop cracked. Please discard and replace to prevent contamination.
Location: Wait staff area
Equipment: -
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12/14/2011 | Routine |
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