- Smoking Distance (corrected)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: CUSTOMERS SMOKING ON PATIO WITHIN 8 FEET OF PUBLIC ENTRANCE.ENSURE CUSTOMERS DO NOT SMOKE WITHIN 8 FEET OF THE PUBLIC ENTRANCE.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNMARKED BOTTLE OF WINDEX STORED ON THREE BAY SINK.LABEL BOTTLE WITH CONTENTS.
Location: Kitchen
- 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: BOTTLES OF CONCENTRATED BLEACH STORED ON 3 BAY DRAIN BOARD.STORE CHEMICALS IN A DESIGNATED AREA.
Location: Kitchen
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: CONDIMENT AND SAUCES STORED IN SINGLE USE CONTAINERS PREVIOUSLY CONTAINING SOUR CREAM.PROVIDE CONTAINERS DESIGNED FOR MULTIPLE USE.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE BOOK BAG STORED ON TOP OF CHEST FREEZER IN KITCHEN.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: UNMARKED BOTTLES OF WATER USED IN FOOD SERVICE STORED ON PREP TABLE.LABEL BOTTLES WITH CONTENTS.
Location: Prep area
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: TOP OF GREASE DUMP SOILED WITH WASTE.MAINTAIN IN A CLEAN CONDITION.
Location: Dumpster area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SURFACE OF WALL PEELING LOCATED IN THE MOP SINK AREA.REPAIR TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WALL AT THE BASE NEAR MOP SINK DAMAGED.PROVIDE REPAIR.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. SURFACE OF LARGE PIZZA SCREEN DAMAGED.DISCONTINUE USE OF DAMAGED SCREEN. MANAGER DISCARDED.2. WATER POOLED AT THE BOTTOM OF THE PREP TOP COOLER ON COOK LINE.CLEAR DRAIN LINE.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BUCKET DESIGNATED FOR GREASE WASTE TO BE DISPOSED OUTSIDE IN RECEPTACLE STORED UNDER PREP TABLE WITH CONTAINERS OF CONDIMENTS AND SAUCES.MAINTAIN BUCKET DESIGNATED FOR GREASE DUMP IN A CLEAN CONDITION AND STORE AWAY FROM FOOD.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KEG COOLERS HEAVILY SOILED WITH BEER AND OTHER BEVERAGE RESIDUES LOCATED IN THE BAR. 2. BROKEN GLASS AT THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.3. DOOR TRACKS HEAVILY SOILED LOCATED IN THE BAR SLIDING DOOR COOLER.4. GREASE AND FRIED FOOD RESIDUES ON SURFACES, SHELVING, AND FLOOR BENEATH FLAT TOP GRILL ON COOK LINE.5. CLEAN STORAGE SHELF BELOW PREP TABLE IN KITCHEN AREA THOROUGHLY.6. CLEAN EXTERIOR GREASE TRAP.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.
Location: Bar
Equipment: Keg cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KEG COOLERS HEAVILY SOILED WITH BEER AND OTHER BEVERAGE RESIDUES LOCATED IN THE BAR. 2. BROKEN GLASS AT THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.3. DOOR TRACKS HEAVILY SOILED LOCATED IN THE BAR SLIDING DOOR COOLER.4. GREASE AND FRIED FOOD RESIDUES ON SURFACES, SHELVING, AND FLOOR BENEATH FLAT TOP GRILL ON COOK LINE.5. CLEAN STORAGE SHELF BELOW PREP TABLE IN KITCHEN AREA THOROUGHLY.6. CLEAN EXTERIOR GREASE TRAP.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KEG COOLERS HEAVILY SOILED WITH BEER AND OTHER BEVERAGE RESIDUES LOCATED IN THE BAR. 2. BROKEN GLASS AT THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.3. DOOR TRACKS HEAVILY SOILED LOCATED IN THE BAR SLIDING DOOR COOLER.4. GREASE AND FRIED FOOD RESIDUES ON SURFACES, SHELVING, AND FLOOR BENEATH FLAT TOP GRILL ON COOK LINE.5. CLEAN STORAGE SHELF BELOW PREP TABLE IN KITCHEN AREA THOROUGHLY.6. CLEAN EXTERIOR GREASE TRAP.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.
Location: Bar
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KEG COOLERS HEAVILY SOILED WITH BEER AND OTHER BEVERAGE RESIDUES LOCATED IN THE BAR. 2. BROKEN GLASS AT THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.3. DOOR TRACKS HEAVILY SOILED LOCATED IN THE BAR SLIDING DOOR COOLER.4. GREASE AND FRIED FOOD RESIDUES ON SURFACES, SHELVING, AND FLOOR BENEATH FLAT TOP GRILL ON COOK LINE.5. CLEAN STORAGE SHELF BELOW PREP TABLE IN KITCHEN AREA THOROUGHLY.6. CLEAN EXTERIOR GREASE TRAP.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.
Location: Cook line
Equipment: Flat grill
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KEG COOLERS HEAVILY SOILED WITH BEER AND OTHER BEVERAGE RESIDUES LOCATED IN THE BAR. 2. BROKEN GLASS AT THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.3. DOOR TRACKS HEAVILY SOILED LOCATED IN THE BAR SLIDING DOOR COOLER.4. GREASE AND FRIED FOOD RESIDUES ON SURFACES, SHELVING, AND FLOOR BENEATH FLAT TOP GRILL ON COOK LINE.5. CLEAN STORAGE SHELF BELOW PREP TABLE IN KITCHEN AREA THOROUGHLY.6. CLEAN EXTERIOR GREASE TRAP.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.
Location: Kitchen
- 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: BUILD UP ON INTERIOR SURFACE OF SODA GUN NOZZLE LOCATED IN THE BAR.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PIZZA SCREENS STORED WITH ENCRUSTED FOOD DEPOSITS ON SURFACE.CLEAN SCREENS ON A DAILY BASIS.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- 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: ICE SCOOP STORED INSIDE WELL BETWEEN BOTTLES OF LIQUOR.STORE SCOOP ON A CLEAN AND SANITARY SURFACE OR INSIDE ICE BIN WITH HANDLE ABOVE ICE IN BETWEEN USE.
Location: Bar
|
08/27/2014 | Recheck |
- Smoking Distance
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: CUSTOMERS SMOKING ON PATIO WITHIN 8 FEET OF PUBLIC ENTRANCE.ENSURE CUSTOMERS DO NOT SMOKE WITHIN 8 FEET OF THE PUBLIC ENTRANCE.
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNMARKED BOTTLE OF WINDEX STORED ON THREE BAY SINK.LABEL BOTTLE WITH CONTENTS.
Location: Kitchen
- 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: BOTTLES OF CONCENTRATED BLEACH STORED ON 3 BAY DRAIN BOARD.STORE CHEMICALS IN A DESIGNATED AREA.
Location: Kitchen
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: CONDIMENT AND SAUCES STORED IN SINGLE USE CONTAINERS PREVIOUSLY CONTAINING SOUR CREAM.PROVIDE CONTAINERS DESIGNED FOR MULTIPLE USE.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE BOOK BAG STORED ON TOP OF CHEST FREEZER IN KITCHEN.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: UNMARKED BOTTLES OF WATER USED IN FOOD SERVICE STORED ON PREP TABLE.LABEL BOTTLES WITH CONTENTS.
Location: Prep area
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: TOP OF GREASE DUMP SOILED WITH WASTE.MAINTAIN IN A CLEAN CONDITION.
Location: Dumpster area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SURFACE OF WALL PEELING LOCATED IN THE MOP SINK AREA.REPAIR TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WALL AT THE BASE NEAR MOP SINK DAMAGED.PROVIDE REPAIR.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. SURFACE OF LARGE PIZZA SCREEN DAMAGED.DISCONTINUE USE OF DAMAGED SCREEN. MANAGER DISCARDED.2. WATER POOLED AT THE BOTTOM OF THE PREP TOP COOLER ON COOK LINE.CLEAR DRAIN LINE.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BUCKET DESIGNATED FOR GREASE WASTE TO BE DISPOSED OUTSIDE IN RECEPTACLE STORED UNDER PREP TABLE WITH CONTAINERS OF CONDIMENTS AND SAUCES.MAINTAIN BUCKET DESIGNATED FOR GREASE DUMP IN A CLEAN CONDITION AND STORE AWAY FROM FOOD.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KEG COOLERS HEAVILY SOILED WITH BEER AND OTHER BEVERAGE RESIDUES LOCATED IN THE BAR. 2. BROKEN GLASS AT THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.3. DOOR TRACKS HEAVILY SOILED LOCATED IN THE BAR SLIDING DOOR COOLER.4. GREASE AND FRIED FOOD RESIDUES ON SURFACES, SHELVING, AND FLOOR BENEATH FLAT TOP GRILL ON COOK LINE.5. CLEAN STORAGE SHELF BELOW PREP TABLE IN KITCHEN AREA THOROUGHLY.6. CLEAN EXTERIOR GREASE TRAP.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.
Location: Bar
Equipment: Keg cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KEG COOLERS HEAVILY SOILED WITH BEER AND OTHER BEVERAGE RESIDUES LOCATED IN THE BAR. 2. BROKEN GLASS AT THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.3. DOOR TRACKS HEAVILY SOILED LOCATED IN THE BAR SLIDING DOOR COOLER.4. GREASE AND FRIED FOOD RESIDUES ON SURFACES, SHELVING, AND FLOOR BENEATH FLAT TOP GRILL ON COOK LINE.5. CLEAN STORAGE SHELF BELOW PREP TABLE IN KITCHEN AREA THOROUGHLY.6. CLEAN EXTERIOR GREASE TRAP.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KEG COOLERS HEAVILY SOILED WITH BEER AND OTHER BEVERAGE RESIDUES LOCATED IN THE BAR. 2. BROKEN GLASS AT THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.3. DOOR TRACKS HEAVILY SOILED LOCATED IN THE BAR SLIDING DOOR COOLER.4. GREASE AND FRIED FOOD RESIDUES ON SURFACES, SHELVING, AND FLOOR BENEATH FLAT TOP GRILL ON COOK LINE.5. CLEAN STORAGE SHELF BELOW PREP TABLE IN KITCHEN AREA THOROUGHLY.6. CLEAN EXTERIOR GREASE TRAP.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.
Location: Bar
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KEG COOLERS HEAVILY SOILED WITH BEER AND OTHER BEVERAGE RESIDUES LOCATED IN THE BAR. 2. BROKEN GLASS AT THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.3. DOOR TRACKS HEAVILY SOILED LOCATED IN THE BAR SLIDING DOOR COOLER.4. GREASE AND FRIED FOOD RESIDUES ON SURFACES, SHELVING, AND FLOOR BENEATH FLAT TOP GRILL ON COOK LINE.5. CLEAN STORAGE SHELF BELOW PREP TABLE IN KITCHEN AREA THOROUGHLY.6. CLEAN EXTERIOR GREASE TRAP.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.
Location: Cook line
Equipment: Flat grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KEG COOLERS HEAVILY SOILED WITH BEER AND OTHER BEVERAGE RESIDUES LOCATED IN THE BAR. 2. BROKEN GLASS AT THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.3. DOOR TRACKS HEAVILY SOILED LOCATED IN THE BAR SLIDING DOOR COOLER.4. GREASE AND FRIED FOOD RESIDUES ON SURFACES, SHELVING, AND FLOOR BENEATH FLAT TOP GRILL ON COOK LINE.5. CLEAN STORAGE SHELF BELOW PREP TABLE IN KITCHEN AREA THOROUGHLY.6. CLEAN EXTERIOR GREASE TRAP.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.
Location: Kitchen
- 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: BUILD UP ON INTERIOR SURFACE OF SODA GUN NOZZLE LOCATED IN THE BAR.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PIZZA SCREENS STORED WITH ENCRUSTED FOOD DEPOSITS ON SURFACE.CLEAN SCREENS ON A DAILY BASIS.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- 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: ICE SCOOP STORED INSIDE WELL BETWEEN BOTTLES OF LIQUOR.STORE SCOOP ON A CLEAN AND SANITARY SURFACE OR INSIDE ICE BIN WITH HANDLE ABOVE ICE IN BETWEEN USE.
Location: Bar
|
08/20/2014 | Routine |
| No violation noted during this evaluation. | 05/01/2014 | Illness Complaint |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL LARGE BOTTLE OF CONCENTRATED CLEANING PRODUCT
Location: Kitchen
- 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: CLEANING CHEMICALS STORED WITH FOOD ITEMS IN KITCHEN AERA.STORE CLEANING PRODUCTS IN APPROPRIATE AREA AWAY FROM FOOD.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL INDIVIDUALS PREPARING FOOD MUST WEAR HAIR RESTRAINTS.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SAUCES STORED IN SINGLE USE STORAGE CONTAINERS IN KITCHEN AREA.PROVIDE REUSABLE STORAGE CONTAINERS
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL BOTTLES OF WATER USED TO CLEAN GRILL IN KITCHEN AREA.
Location: Kitchen
- 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: HOOD SYSTEM MOST RECENT EXHAUST CLEANING SERVICE DATE JANUARY 2013. SYSTEM SHOULD BE CLEANED EVERY SIX MONTHS. PROVIDE SERVICE TO HAVE EXHAUST CLEANED.RECHECK: NOT CORRECTED. SCHEDULE SERVICE TO HAVE EXHAUST CLEANED ON THE HOOD.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON CUTTING BOARD.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEVERAL PIZZA SCREENS DAMAGED.REPLACE DAMAGED SCREENS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COOLER BOTTLED BEER AND GALLON MILK SOILED ON THE INTERIOR.CLEAN THOROUGHLY.
Location: Bar
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PIZZA SCREENS STORED SOILED WITH FOOD RESIDUE.CLEAN SCREENS ON A DAILY BASIS.
Location: Kitchen
|
02/05/2014 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL LARGE BOTTLE OF CONCENTRATED CLEANING PRODUCT
Location: Kitchen
- 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: CLEANING CHEMICALS STORED WITH FOOD ITEMS IN KITCHEN AERA.STORE CLEANING PRODUCTS IN APPROPRIATE AREA AWAY FROM FOOD.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL INDIVIDUALS PREPARING FOOD MUST WEAR HAIR RESTRAINTS.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SAUCES STORED IN SINGLE USE STORAGE CONTAINERS IN KITCHEN AREA.PROVIDE REUSABLE STORAGE CONTAINERS
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL BOTTLES OF WATER USED TO CLEAN GRILL IN KITCHEN AREA.
Location: Kitchen
- 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: HOOD SYSTEM MOST RECENT EXHAUST CLEANING SERVICE DATE JANUARY 2013. SYSTEM SHOULD BE CLEANED EVERY SIX MONTHS. PROVIDE SERVICE TO HAVE EXHAUST CLEANED.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON CUTTING BOARD.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEVERAL PIZZA SCREENS DAMAGED.REPLACE DAMAGED SCREENS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COOLER BOTTLED BEER AND GALLON MILK SOILED ON THE INTERIOR.CLEAN THOROUGHLY.
Location: Bar
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PIZZA SCREENS STORED SOILED WITH FOOD RESIDUE.CLEAN SCREENS ON A DAILY BASIS.
Location: Kitchen
|
01/29/2014 | Routine |
- 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: WALK IN COOLER HOLDING FOOD AT 53 DEGREES F. DISCONTINUE USE AND STORE FOOD IN AN ALTERNATE COOLER HOLDING AT 41 DEGREES UNTIL REPAIRED.
Location: Walk-in cooler
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS BEFORE WORKING IN KITCHEN.ENSURE HANDS ARE WASHED BEFORE BEGINNING WORK IN FOOD PREP AREA/KITCHEN.
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MOLD GROWTH COVERING PACKAGED CUCUMBERS INSIDE WALK IN COOLER.DISCARD
Location: Walk-in cooler
- 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: PREPARED FOODS: COOKED CHICKEN, SLICED DELI MEATS, ETC... MISSING 7 DAY EXPIRATION DATE.ENSURE ALL PRE-PARED FOODS ARE SUPPLIED WITH A 7 DAY EXPIRATION DATE.
Location: Kitchen
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: ONE DRAIN PLUG AVAILABLE FOR THREE COMPARTMENT SINK.PROVIDE TWO DRAIN PLUGS TO PROPERLY WASH, RINSE, AND SANITIZE EQUIPMENT.
Location: Kitchen
Equipment: 3-bay
|
07/03/2013 | 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: WALK IN COOLER HOLDING FOOD AT 53 DEGREES F. DISCONTINUE USE AND STORE FOOD IN AN ALTERNATE COOLER HOLDING AT 41 DEGREES UNTIL REPAIRED.
Location: Walk-in cooler
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS BEFORE WORKING IN KITCHEN.ENSURE HANDS ARE WASHED BEFORE BEGINNING WORK IN FOOD PREP AREA/KITCHEN.
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MOLD GROWTH COVERING PACKAGED CUCUMBERS INSIDE WALK IN COOLER.DISCARD
Location: Walk-in cooler
- 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: PREPARED FOODS: COOKED CHICKEN, SLICED DELI MEATS, ETC... MISSING 7 DAY EXPIRATION DATE.ENSURE ALL PRE-PARED FOODS ARE SUPPLIED WITH A 7 DAY EXPIRATION DATE.
Location: Kitchen
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: ONE DRAIN PLUG AVAILABLE FOR THREE COMPARTMENT SINK.PROVIDE TWO DRAIN PLUGS TO PROPERLY WASH, RINSE, AND SANITIZE EQUIPMENT.
Location: Kitchen
Equipment: 3-bay
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06/26/2013 | Routine |
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE BOTTLED WATER, OPENED CAN OF COKE, AND OHER BOTTLED BEVERAGES STORED IN ICE BIN DESIGNATED FOR DRINKS. STORE NOTHING IN THE DRINK ICE TO PREVENT CONTAMINATION.
Location: Bar
Equipment: Ice bin
- Chemical sanitizer concentration (corrected on site)
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: SANITIZING SOLUTION TOO STRONG IN BUCKET LOCATED IN THE KITCHEN. MAINTAIN SOLUTION BETWEEN 200 AND 400 PPM.
Location: Kitchen
- 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: LAST CLEANING DATE OF EXHAUST SYSTEM ON THE HOOD FEB. 2011. PROVIDE SERVICE TO HAVE HOOD SYSTEM CLEANED.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KEG COOLER SOILED ON THE INTERIOR LOCATED IN THE BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
Equipment: Keg cooler
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01/25/2013 | Recheck |
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE BOTTLED WATER, OPENED CAN OF COKE, AND OHER BOTTLED BEVERAGES STORED IN ICE BIN DESIGNATED FOR DRINKS. STORE NOTHING IN THE DRINK ICE TO PREVENT CONTAMINATION.
Location: Bar
Equipment: Ice bin
- Chemical sanitizer concentration (corrected on site)
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: SANITIZING SOLUTION TOO STRONG IN BUCKET LOCATED IN THE KITCHEN. MAINTAIN SOLUTION BETWEEN 200 AND 400 PPM.
Location: Kitchen
- 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: LAST CLEANING DATE OF EXHAUST SYSTEM ON THE HOOD FEB. 2011. PROVIDE SERVICE TO HAVE HOOD SYSTEM CLEANED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KEG COOLER SOILED ON THE INTERIOR LOCATED IN THE BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
Equipment: Keg cooler
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01/17/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHILI HOLDING AT 111 DEGREES ON STEAM TABLE. MAINTAIN HOT FOODS AT 135 DEGREES OR HIGHER. REHEAT TO 165 DEGREES.
Location: Kitchen
- 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: SLEEVES OF RAW GROUND BEEF STORED ON BOTTOM SHELF NEXT TO A BOX OF CELERY. STORE READY TO EAT FOODS ABOVE RAW FOODS TO PROTECT FROM CROSS CONTAMINATION.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP CONTAINING UTENSILS SOILED WITH FOOD BUILD UP. CLEAN AND SANITZE. ENSURE STRIP IS IN A CLEAN CONDITION BEFORE STORING UTENSILS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PIPES BELOW HAND SINK IN KITCHEN SOILED. CLEAN THOROUGHLY.
Location: Kitchen
- 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. SODA GUN HOLSTER SOILED WITH BUILD UP LOCATED IN THE BAR. CLEAN AND SANITIZE THOROUGHLY.2. INTERIOR ICE MACHINE SOILED WITH CALCIUM/LIME BUILD UP. DELIME.
Location: Bar
- 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: KNIVES STORED IN SPACE BETWEEN COOLER AND COUNTER TOP. STORE KNIVES ON A SANITARY SURFACE IN BETWEEN USE.
Location: Kitchen
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07/24/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHILI HOLDING AT 111 DEGREES ON STEAM TABLE. MAINTAIN HOT FOODS AT 135 DEGREES OR HIGHER. REHEAT TO 165 DEGREES.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: SLEEVES OF RAW GROUND BEEF STORED ON BOTTOM SHELF NEXT TO A BOX OF CELERY. STORE READY TO EAT FOODS ABOVE RAW FOODS TO PROTECT FROM CROSS CONTAMINATION.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP CONTAINING UTENSILS SOILED WITH FOOD BUILD UP. CLEAN AND SANITZE. ENSURE STRIP IS IN A CLEAN CONDITION BEFORE STORING UTENSILS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PIPES BELOW HAND SINK IN KITCHEN SOILED. CLEAN THOROUGHLY.
Location: Kitchen
- 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. SODA GUN HOLSTER SOILED WITH BUILD UP LOCATED IN THE BAR. CLEAN AND SANITIZE THOROUGHLY.2. INTERIOR ICE MACHINE SOILED WITH CALCIUM/LIME BUILD UP. DELIME.
Location: Bar
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIVES STORED IN SPACE BETWEEN COOLER AND COUNTER TOP. STORE KNIVES ON A SANITARY SURFACE IN BETWEEN USE.
Location: Kitchen
|
07/13/2012 | Routine |
- 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: REACH IN COOLER HOLDING AT 49 DEGREES F LOCATED IN KITCHEN AREA. ADJUST/REPAIR COOLER TO HOLD FOODS AT 41 DEGREES F OR LOWER.
- 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: PROVIDE A VISIBLE THERMOMETER INSIDE WALK IN COOLER.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINK LOCATED IN THE MENS RESTROOM.
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01/26/2012 | 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: REACH IN COOLER HOLDING AT 49 DEGREES F LOCATED IN KITCHEN AREA. ADJUST/REPAIR COOLER TO HOLD FOODS AT 41 DEGREES F OR LOWER.
- 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: PROVIDE A VISIBLE THERMOMETER INSIDE WALK IN COOLER.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINK LOCATED IN THE MENS RESTROOM.
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01/18/2012 | Routine |
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