- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: GAVE MANAGER SIGNAGE TO POST AT ENTRANCE
- 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: CONTAINER OF FRIES SITTING ON SHELF WAS NOT PUT BACK AND TEMPERATURE RAISED ABOVE 41 F, KITCHEN MANAGER PUT BACK INSIDE COOLER
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: PERSONAL DRINK FOUND IN COOLER, MANAGER MOVED DURING INSPECTION
Location: Kitchen
- 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: BULK CONTAINER WITH CREPE FLOUR NOT LABELED, MANAGER LABELED DURING INSPECTION
Location: Kitchen
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: MANAGER PROVIDED A LIGHT BULB DURING INSPECTION
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.
Comments: BLADE IS SOILED, CLEAN
Location: Kitchen
Equipment: Can opener
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
|
11/12/2014 | Routine |
- 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: No chemical sanitizer bucket was set up. Ensure a chemical sanitizer bucket is maintained at the proper concentration and is available for use during operation.
Location: Kitchen
|
02/13/2014 | 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: 1) Raw egg mixture being held at 50 degrees F on the cook line cold top cooler. 2) Parmesan cheese being held at 50 degrees F on the prep table.3) Ham being held at 54 degrees F in an ice bucket on the prep top cooler. 4) Potatoes being held at 67 degrees F in an ice bucket on the prep top cooler. Ensure Ice is completely surrounding any containers held in an ice bucket. Use a smaller container for the potatoes to ensure they can be completely surrounded by ice. Either mark the raw eggs with a 4 hour discard time or provide ice containers to keep the eggs at 41 degrees or below.
Location: Cook line
Equipment: Cold top
- 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: 1) Raw egg mixture being held at 50 degrees F on the cook line cold top cooler. 2) Parmesan cheese being held at 50 degrees F on the prep table.3) Ham being held at 54 degrees F in an ice bucket on the prep top cooler. 4) Potatoes being held at 67 degrees F in an ice bucket on the prep top cooler. Ensure Ice is completely surrounding any containers held in an ice bucket. Use a smaller container for the potatoes to ensure they can be completely surrounded by ice. Either mark the raw eggs with a 4 hour discard time or provide ice containers to keep the eggs at 41 degrees or below.
Location: Prep area
- 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: Unlabeled spray bottles of chemicals observed near the dish machine. Label all chemical spray bottles.
Location: Dish machine area
- 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: Bulk container of flour observed without a label in the prep area.
Location: Kitchen
- 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 was left open.
Location: Dining room
- 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: Grill hood vent covers were soiled and had been removed for cleaning. Clean vent covers and reinstall them.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding in the prep area is deteriorated and falling away from the wall. Resecure molding to the wall.
Location: Prep area
|
09/03/2013 | 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: 1) Raw egg mixture being held at 50 degrees F on the cook line cold top cooler. 2) Parmesan cheese being held at 50 degrees F on the prep table.3) Ham being held at 54 degrees F in an ice bucket on the prep top cooler. 4) Potatoes being held at 67 degrees F in an ice bucket on the prep top cooler. Ensure Ice is completely surrounding any containers held in an ice bucket. Use a smaller container for the potatoes to ensure they can be completely surrounded by ice. Either mark the raw eggs with a 4 hour discard time or provide ice containers to keep the eggs at 41 degrees or below.
Location: Cook line
Equipment: Cold top
- 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: 1) Raw egg mixture being held at 50 degrees F on the cook line cold top cooler. 2) Parmesan cheese being held at 50 degrees F on the prep table.3) Ham being held at 54 degrees F in an ice bucket on the prep top cooler. 4) Potatoes being held at 67 degrees F in an ice bucket on the prep top cooler. Ensure Ice is completely surrounding any containers held in an ice bucket. Use a smaller container for the potatoes to ensure they can be completely surrounded by ice. Either mark the raw eggs with a 4 hour discard time or provide ice containers to keep the eggs at 41 degrees or below.
Location: Prep area
- 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: Unlabeled spray bottles of chemicals observed near the dish machine. Label all chemical spray bottles.
Location: Dish machine area
- 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: Bulk container of flour observed without a label in the prep area.
Location: Kitchen
- Open doors and windows (corrected on site)
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 was left open.
Location: Dining room
- 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 were soiled and had been removed for cleaning. Clean vent covers and reinstall them.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding in the prep area is deteriorated and falling away from the wall. Resecure molding to the wall.
Location: Prep area
|
08/23/2013 | 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.
Comments: (1) COOKED POTATOES IN AN ICE BATH ON THE PREP TABLE MEASURED 49 DEGREES F DUE TO SITTING ON TOP OF THE ICE. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. ICE MUST SURROUND BOTTOM AND SIDES OF FOOD CONTAINERS TO THE FOOD LINE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE.(2) PACKAGES OF BUTTER OBSERVED ON THE SHELF ABOVE THE PREP TABLE AT ROOM TEMPERATURE. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. PULL BUTTER OUT OF COOLER UNIT AS NEEDED FOR PREP,
Location: Prep area
Equipment: -
- 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: SPRAY BOTTLES (4) OF UNKNOWN CHEMICALS OBSERVED AT THE DISH MACHINE AREA AND IN THE MOP CLOSET WITHOUT LABELS. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine area
- 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: SPRAY BOTTLES (4) OF UNKNOWN CHEMICALS OBSERVED AT THE DISH MACHINE AREA AND IN THE MOP CLOSET WITHOUT LABELS. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Chemical room
- 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 (2) OF WINDOW CLEANER OBSERVED STORED WITH WINE AND SRIRACHA HOT SAUCE IN THE CABINET AT THE BAR. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Bar
- 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 IN THE BAR MEASURED LESS THAN 10 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. ENSURE CHEMICAL IS PRIMED THROUGH THE TUBING ONCE A NEW BOTTLE IS ATTACHED.
Location: Bar
Equipment: Dishmachine
- 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: NO DATE MARKING OBSERVED ON SEVERAL COOKED AND READY-TO-EAT FOODS IN THE REACH-IN COOLER UNITS IN THE KITCHEN (COOKED NOODLES, BEEF STEW, DICED AND SLICED HAM, ETC.). CLEARLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE GRID BLADE OF THE WALL-MOUNTED VEGETABLE DICER ABOVE THE TWO-COMPARTMENT PREP SINK. CLEAN AND SANITIZE IN-USE EQUIPMENT EVERY 4 HOURS.
Location: Prep area
- 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: TRASH CAN OBSERVED IN FRONT OF THE HAND SINK IN THE KITCHEN AREA. HAND SINKS MUST BE KEPT ACCESSIBLE AT ALL TIMES TO PROMOTE HAND WASHING.
Location: Kitchen
- 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 IN BUCKETS AT THE BAR (2) MEASURED 0 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Bar
- 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: BULK CONTAINERS OF SUGAR, FLOUR, ETC. OBSERVED IN THE PREP AREA WITH NO LABELS. PROPERLY LABEL FOOD CONTAINERS AS TO THEIR CONTENTS.
Location: Prep area
- Waste handling units/capacity (corrected)
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: CARDBOARD DUMPSTER OBSERVED OVERFLOWING. KITCHEN PERSONNEL STATES DUMPSTER IS EMPTIED ONCE A WEEK. PROVIDE SUFFICIENT TRASH RECEPTACLES AS NECESSARY.
Location: Dumpster area
- 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 CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE DISH MACHINE IN THE KITCHEN. PROVIDE.
|
02/14/2013 | 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.
Comments: (1) COOKED POTATOES IN AN ICE BATH ON THE PREP TABLE MEASURED 49 DEGREES F DUE TO SITTING ON TOP OF THE ICE. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. ICE MUST SURROUND BOTTOM AND SIDES OF FOOD CONTAINERS TO THE FOOD LINE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE.(2) PACKAGES OF BUTTER OBSERVED ON THE SHELF ABOVE THE PREP TABLE AT ROOM TEMPERATURE. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. PULL BUTTER OUT OF COOLER UNIT AS NEEDED FOR PREP,
Location: Prep area
Equipment: -
- Toxic labeling (corrected on site)
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: SPRAY BOTTLES (4) OF UNKNOWN CHEMICALS OBSERVED AT THE DISH MACHINE AREA AND IN THE MOP CLOSET WITHOUT LABELS. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine area
- Toxic labeling (corrected on site)
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: SPRAY BOTTLES (4) OF UNKNOWN CHEMICALS OBSERVED AT THE DISH MACHINE AREA AND IN THE MOP CLOSET WITHOUT LABELS. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Chemical room
- 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 (2) OF WINDOW CLEANER OBSERVED STORED WITH WINE AND SRIRACHA HOT SAUCE IN THE CABINET AT THE BAR. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Bar
- 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 IN THE BAR MEASURED LESS THAN 10 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. ENSURE CHEMICAL IS PRIMED THROUGH THE TUBING ONCE A NEW BOTTLE IS ATTACHED.
Location: Bar
Equipment: Dishmachine
- 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: NO DATE MARKING OBSERVED ON SEVERAL COOKED AND READY-TO-EAT FOODS IN THE REACH-IN COOLER UNITS IN THE KITCHEN (COOKED NOODLES, BEEF STEW, DICED AND SLICED HAM, ETC.). CLEARLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE GRID BLADE OF THE WALL-MOUNTED VEGETABLE DICER ABOVE THE TWO-COMPARTMENT PREP SINK. CLEAN AND SANITIZE IN-USE EQUIPMENT EVERY 4 HOURS.
Location: Prep area
- 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: TRASH CAN OBSERVED IN FRONT OF THE HAND SINK IN THE KITCHEN AREA. HAND SINKS MUST BE KEPT ACCESSIBLE AT ALL TIMES TO PROMOTE HAND WASHING.
Location: Kitchen
- 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: QUAT SANITIZER SOLUTION IN BUCKETS AT THE BAR (2) MEASURED 0 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Bar
- 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: BULK CONTAINERS OF SUGAR, FLOUR, ETC. OBSERVED IN THE PREP AREA WITH NO LABELS. PROPERLY LABEL FOOD CONTAINERS AS TO THEIR CONTENTS.
Location: Prep area
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: CARDBOARD DUMPSTER OBSERVED OVERFLOWING. KITCHEN PERSONNEL STATES DUMPSTER IS EMPTIED ONCE A WEEK. PROVIDE SUFFICIENT TRASH RECEPTACLES AS NECESSARY.
Location: Dumpster area
- 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 CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE DISH MACHINE IN THE KITCHEN. PROVIDE.
|
02/07/2013 | 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: Clean ice machine kickplate
Location: Kitchen
Equipment: Ice bin
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Repair bar glasswasher to reach 120 degrees
Location: Service counter
Equipment: Dishmachine
|
12/11/2012 | Pre-Licensing 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: Clean ice machine kickplate
Location: Kitchen
Equipment: Ice bin
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Repair bar glasswasher to reach 120 degrees
Location: Service counter
Equipment: Dishmachine
|
12/04/2012 | Pre-Licensing |
| No violation noted during this evaluation. | 05/24/2012 | Routine |
| No violation noted during this evaluation. | 04/02/2012 | Non-Illness Complaint |
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