- 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: COLESLAW 43 DEGREES . COS
Location: Kitchen
Equipment: Cold top
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Location: Kitchen
Equipment: Dishmachine
- 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: 2 BAG OF FLOUR SEASONING ARE NOT LABELED.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 3 BAY SINK HOT WATER OFF AND ON KNOB MISSING . REPLACE
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: DELIME THE INTERIOR OF THE DISH MACHINE
Location: Kitchen
Equipment: Dishmachine
|
09/08/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLESLAW 43 DEGREES . COS
Location: Kitchen
Equipment: Cold top
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Location: Kitchen
Equipment: Dishmachine
- Bulk labeling (corrected on site)
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: 2 BAG OF FLOUR SEASONING ARE NOT LABELED.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 3 BAY SINK HOT WATER OFF AND ON KNOB MISSING . REPLACE
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: DELIME THE INTERIOR OF THE DISH MACHINE
Location: Kitchen
Equipment: Dishmachine
|
08/19/2014 | Routine |
| No violation noted during this evaluation. | 05/02/2014 | Illness Complaint |
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: A PAN OF CHILI WAS STORED IN THE REACH IN COOLER WITH AN EXPIRED DATED. DISCARD COS
Location: Kitchen
Equipment: Reach in cooler
- 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 VENTS AND ANSUL SYSTEM ARE SOILED .
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: SEVERAL CANS OF FOOD WERE STORED ON THE FLOOR IN THE DRY STORAGE AREA.
Location: Dry storage
|
03/12/2014 | Routine |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER AND BASE WAS SOILED.
Location: Kitchen
Equipment: Can opener
- 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: FLOOR DRAINER WERE HEAVILY SOILED. PLEASE CLEAN.
Location: Dish machine area
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: PLASTIC TO GO CONTAINERS WERE STORED ON THE FLOOR IN THE KITCHEN NEAR THE TRUE 3 DOOR COOLER. STORE FOOD CONTAINER 6 INCHES ABOVE THE FLOOR. COS
Location: Kitchen
Equipment: Reach in cooler (3 door)
|
10/28/2013 | Routine |
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IS SOILED AND NOT BEING USED AT THE BAR. EMPLOYEE ARE USING 3 BAY SINK FOR HAND WASHING.TURNED ON THE FAUCET AT THE HAND SINK AND THE WATER WAS BROWN.THE HAND SINK MUST BE USED TO WASH YOUR HANDS ALL OTHER SINKS SHOULD BE USE FOR THE PURPOSE THEY WERE DESIGNED FOR.EXAMPLE: 3 BAY SINK WASH ,RINSE ,AND SANITIZE
Location: Bar
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: THE SODA GUN IS SOILED. PLEASE CLEAN THE SODA GUN EVERY 24 HOUR
Location: Bar
Equipment: Soda gun & holster
|
06/19/2013 | Routine |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Bar
Equipment: Hand sink
- 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: ICE IN HAND SINK. PLEASE DO NOT USE HAND SINK FOR ANY THING OTHER THAN HAND WASHING
Location: Kitchen
Equipment: Hand sink
- 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. ICE MACHINE KICK PLATE WAS SOILED. 2. SODA GUN AND HOLSTER ARE SOILED. 3. BULK STORAGE CONTAINER OF FLOUR, SUGAR ETC PLASTIC LIDS ARE SOILED PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen
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. ICE MACHINE KICK PLATE WAS SOILED. 2. SODA GUN AND HOLSTER ARE SOILED. 3. BULK STORAGE CONTAINER OF FLOUR, SUGAR ETC PLASTIC LIDS ARE SOILED PLEASE CLEAN 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. ICE MACHINE KICK PLATE WAS SOILED. 2. SODA GUN AND HOLSTER ARE SOILED. 3. BULK STORAGE CONTAINER OF FLOUR, SUGAR ETC PLASTIC LIDS ARE SOILED PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen
|
02/25/2013 | Routine |
- Hand sink improper usage (corrected on site)
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: Keep hand sink clean.
Location: Bar
Equipment: Hand sink
- Single Service/Equipment storage (corrected on site)
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.
Location: Dry storage
- 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 vent
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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.
Location: Kitchen
Equipment: Upright freezer
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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.
Location: Kitchen
Equipment: Upright freezer
|
10/26/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: Raw chicken in a metal container stored on top of deli mea.t Store food to prevent cross contamination.
Location: Kitchen
Equipment: Prep table
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Raw chicken and deli meat stored in a container thawing. Thaw using one of the above corrective actions.
Location: Kitchen
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair hot water facet.
Location: Kitchen
Equipment: 3-bay
|
06/08/2012 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee handling sliced cheese with his bare hand. Discard cheese and follow the above corrective action.
- No hand washing (when) (corrected)
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: Must wash you hands be placing a new pair of gloves on.
- 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 smoking behind the bar.
Location: Bar
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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: Employee cooking with no hair restraint on.
- 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: Hood vent were heavily soiled.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Raw Steaks improperly thawing in the 3 bay sink
Location: Kitchen
Equipment: 3-bay
- 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 heavily soiled near dish machine area
Location: Kitchen
|
02/16/2012 | Recheck |
- 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: Employee handling sliced cheese with his bare hand. Discard cheese and follow the above corrective action.
- No hand washing (when)
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: Must wash you hands be placing a new pair of gloves on.
- 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 smoking behind the bar.
Location: Bar
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employee cooking with no hair restraint on.
- 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 vent were heavily soiled.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Raw Steaks improperly thawing in the 3 bay sink
Location: Kitchen
Equipment: 3-bay
- 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 heavily soiled near dish machine area
Location: Kitchen
|
02/08/2012 | Routine |
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