- 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: Cooked sausage in steam well at 117.2 deg F to 133.6 deg F. Hold at 135 deg F or above. Dispose of after breakfast service.
Location: Buffet
- 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: Egg wash for french toast at room temperature by flat top at 61 deg F. Dispose of after breakfast service. Hold at 41 deg F or below.
Location: Buffet
- 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. Gnats in back kitchen. Exterminate.2. Mouse dropping in dry storage room. Clean and exterminate.
Location: Kitchen (back)
- 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. Gnats in back kitchen. Exterminate.2. Mouse dropping in dry storage room. Clean and exterminate.
Location: Dry storage
- 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: No hand washing at front buffet area. Employee wearing gloves. Hand sink is dry and utensils are in hand sink. Make sure to wash hands with soap and warm water for 20 seconds at appropriate times.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelves where soiled in walk in cooler.
Location: Basement
- 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: Utensils in hand sink. Remove so hands can be washed at all times.
Location: Buffet
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean dry towels stored on floor in bag at bar. Discontinue. Store 6 inches off the floor.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter at bar. Please store in spproved strength sanitizer solution. CORRECTED
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer in basement. Remove ice and repair. 2. Metal threshold plate cover missing at entrance to walk in cooler in basement. Provide.
Location: Basement
- Food storage (corrected)
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: Box of cereal on floor. Store 6 inches off the floor.
Location: Buffet
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Raisins uncovered at buffet. Provide lid, cover or sneeze guard for open foods at buffet.
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean outside of bulk containers in storage area in upstairs kitchen.
Location: Kitchen (front)
- 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 kick plate is soiled in upstairs kitchen. Clean.
Location: Kitchen (front)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at bar hand sink. Provide.
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: Ice scoop on ice machine in back kitchen. Store on cleaned and sanitized surface.
Location: Kitchen (back)
|
08/12/2014 | 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: Cooked sausage in steam well at 117.2 deg F to 133.6 deg F. Hold at 135 deg F or above. Dispose of after breakfast service.
Location: Buffet
- 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: Egg wash for french toast at room temperature by flat top at 61 deg F. Dispose of after breakfast service. Hold at 41 deg F or below.
Location: Buffet
- 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. Gnats in back kitchen. Exterminate.2. Mouse dropping in dry storage room. Clean and exterminate.
Location: Kitchen (back)
- 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. Gnats in back kitchen. Exterminate.2. Mouse dropping in dry storage room. Clean and exterminate.
Location: Dry storage
- 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: No hand washing at front buffet area. Employee wearing gloves. Hand sink is dry and utensils are in hand sink. Make sure to wash hands with soap and warm water for 20 seconds at appropriate times.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelves where soiled in walk in cooler.
Location: Basement
- 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: Utensils in hand sink. Remove so hands can be washed at all times.
Location: Buffet
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean dry towels stored on floor in bag at bar. Discontinue. Store 6 inches off the floor.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter at bar. Please store in spproved strength sanitizer solution. CORRECTED
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer in basement. Remove ice and repair. 2. Metal threshold plate cover missing at entrance to walk in cooler in basement. Provide.
Location: Basement
- Food storage
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: Box of cereal on floor. Store 6 inches off the floor.
Location: Buffet
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Raisins uncovered at buffet. Provide lid, cover or sneeze guard for open foods at buffet.
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean outside of bulk containers in storage area in upstairs kitchen.
Location: Kitchen (front)
- 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 kick plate is soiled in upstairs kitchen. Clean.
Location: Kitchen (front)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at bar hand sink. Provide.
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: Ice scoop on ice machine in back kitchen. Store on cleaned and sanitized surface.
Location: Kitchen (back)
|
08/04/2014 | Routine |
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machine reading 153 deg F, 151 deg F, 156 deg F , 157 deg F and finally 160 deg F. Make sure machine is consistantly sanitizing before using to sanitize dishes. May wash in dish machine and sanitize in 3 bay sink.
Location: Kitchen
Equipment: Dishmachine
- 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: Dumping in bar hand sink. Discontinue. Use only for hand washing.
Location: Bar
Equipment: Hand sink
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Blender pitcher and beer buckets on floor at bar. Store 6 inches off the floor.
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 tiles loose below reach in coolers in side kitchen. Secure.
- 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. Ceiling tile soiled in kitchen. Clean. Repair any leaks if needed.CORRECTED2. Clean soiled light guard in kitchen.
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. Ceiling tile soiled in kitchen. Clean. Repair any leaks if needed.CORRECTED2. Clean soiled light guard in kitchen.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak in walk in freezer on cooling unit. Repair.2. Counter chipping by hand sink in front omelet/ salad area. Repair or replace.
Location: Basement
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak in walk in freezer on cooling unit. Repair.2. Counter chipping by hand sink in front omelet/ salad area. Repair or replace.
Location: Kitchen (front)
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure hand sink to wall with silicone caulk where caulk is missing.
Location: Kitchen
Equipment: Hand sink
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean shelving below salamander.
Location: Kitchen
- 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: Wood below white reach in freezer in side kitchen. Remove wood.
Location: Kitchen
Equipment: reach in freezer
|
01/21/2014 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machine reading 153 deg F, 151 deg F, 156 deg F , 157 deg F and finally 160 deg F. Make sure machine is consistantly sanitizing before using to sanitize dishes. May wash in dish machine and sanitize in 3 bay sink.
Location: Kitchen
Equipment: Dishmachine
- 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: Dumping in bar hand sink. Discontinue. Use only for hand washing.
Location: Bar
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Blender pitcher and beer buckets on floor at bar. Store 6 inches off the floor.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Floor tiles loose below reach in coolers in basement. Secure.
- 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: Ceiling tile soiled in kitchen. Clean. Repair any leaks if needed.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak in walk in freezer on cooling unit. Repair.2. Counter chipping by hand sink in front omelet/ salad area. Repair or replace.
Location: Basement
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak in walk in freezer on cooling unit. Repair.2. Counter chipping by hand sink in front omelet/ salad area. Repair or replace.
Location: Kitchen (front)
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure hand sink to wall with silicone caulk where caulk is missing.
Location: Kitchen
Equipment: Hand sink
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean shelving below salamander.
Location: Kitchen
- 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: Wood below white reach in freezer in basement. Remove wood.
Location: Basement
Equipment: reach in freezer
|
01/14/2014 | 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. PLEASE MONITOR ICE LEVELS.
Equipment: Buffet
- 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. PLEASE DO NOT USE TO STORED FOOD, CONTAINERS, ETC..
Location: Buffet
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Buffet
|
06/18/2013 | 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. PLEASE MONITOR ICE LEVELS.
Equipment: Buffet
- 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. PLEASE DO NOT USE TO STORED FOOD, CONTAINERS, ETC..
Location: Buffet
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Buffet
|
06/06/2013 | Routine |
- 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. EMPLOYEES EATING ON PREP TABLE IN KITCHEN AREA. DISCONTINUE PRACTICE.
Location: Cook line
Equipment: Prep table
- Storage of Personal Items (corrected)
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. EMPLOYEE CLOTHING. PLEASE PROVIDE AREA FOR COATS, ETC..
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dish machine area
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings. BREAD UNPROTECTED IN FREEZER. PLEASE WRAP.
Location: Wait staff area
Equipment: Upright freezer
|
02/19/2013 | Recheck |
- 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. EMPLOYEES EATING ON PREP TABLE IN KITCHEN AREA. DISCONTINUE PRACTICE.
Location: Cook line
Equipment: Prep table
- 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. EMPLOYEE CLOTHING. PLEASE PROVIDE AREA FOR COATS, ETC..
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dish machine area
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings. BREAD UNPROTECTED IN FREEZER. PLEASE WRAP.
Location: Wait staff area
Equipment: Upright freezer
|
02/06/2013 | 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. ENSURE ITEMS ARE PROPERLY ICED.
Location: Kitchen (front)
- 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.
Location: Kitchen (front)
- Storage of Personal Items
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. EX. COATS.
Location: Dry storage
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (front)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
|
10/12/2012 | 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. ENSURE ITEMS ARE PROPERLY ICED.
Location: Kitchen (front)
- 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.
Location: Kitchen (front)
- 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. EX. COATS.
Location: Dry storage
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (front)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
|
10/09/2012 | Routine |
- 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.
Location: Dry storage
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Some pots/pans need to be stored in an inverted position.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Wall area around 1 bay sink.... Back kitchen area
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean storage shelf in kitchen where coffee pots are located.
Location: Prep area
|
05/31/2012 | Routine |
- 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: POTENTIALLY HAZARDOUS FOOD ITEMS HELD ABOVE 41 DEGREES FAHRENHEIT. ITEMS DISCARDED: CUBED HAM AND CUBED TURKEY. ITEMS REPLACED WITH FRESH PRODUCT. CONTAINERS ONLY FILLED HALF-WAY.
Location: Bar
Equipment: Cold top
- 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 DIDN'T WASH HANDS BEFORE PUTTING ON GLOVES. CORRECTED ON SIGHT. EMPLOYEE INSTRUCTED TO WASH HANDS FIRST.
|
01/31/2012 | Super Bowl Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly accessible.
Correction: A hand washing facility shall be properly accessible at all times.
Comments: Hand sink blocked by food cart... Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: A few pots/pans on wire rack shelving in back dry storage room. Corrected during inspection
Location: Dry storage
- 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: Flour container... Corrected during inspection
Location: Dry storage
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Clean up litter on floor around dumpster in the back hallway and clean floor area around dumpster.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Wall cleaning under table where coffee machine is located.
Location: Kitchen (back)
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01/12/2012 | Routine |
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