- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ONE HAND SINK IN KITCHEN HAS CAULKING THAT IS CRACKED AND OLD.REPLACE.
Location: Kitchen
Equipment: Hand sink
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08/22/2014 | Routine |
- 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: Cooked tuna was not date marked inside the cooler drawers. Tuna was made the day before. 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 or below.
Location: Cook line
Equipment: Cooler drawers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. A knife and hand-held can opener is soiled on the knife/utensil. 2. Soda gun holster was soiled in the drainage hole.Clean and sanitize all utensils and holster thoroughly to ensure cleanliness and to prevent build up.
Location: Prep area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. A knife and hand-held can opener is soiled on the knife/utensil. 2. Soda gun holster was soiled in the drainage hole.Clean and sanitize all utensils and holster thoroughly to ensure cleanliness and to prevent build up.
Location: Prep area
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. A knife and hand-held can opener is soiled on the knife/utensil. 2. Soda gun holster was soiled in the drainage hole.Clean and sanitize all utensils and holster thoroughly to ensure cleanliness and to prevent build up.
Location: Bar
Equipment: Soda gun & holster
- Removable hood filters
Ventilation hood filters not easily removable.
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: All removable hoods are soiled in the cookline area. Clean hoods regularly and thoroughly to ensure cleanliness, clean more frequently as the hoods get more soiled.
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: The dumster was open in the dumpster area. Close dumpster with lid(s) so that it is secured at all times.
Location: Dumpster area
- 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: There was no theremometer provided in the reach in cooler in the front of the bar. Provide thermometers in all coolers containing potentially hazardous foods.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. The power source for the dishmachine and walk in cooler went out during the inspection. Maintenance was on site and fixed the issue and restored the power to the dishmachine and walk in cooler. 2. The handsink in the bar was leaking/spraying water at the end from the nozzle. Repair nozzle so that water is not leaking/spraying water.
Location: Kitchen
Equipment: Walk in cooler
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. The power source for the dishmachine and walk in cooler went out during the inspection. Maintenance was on site and fixed the issue and restored the power to the dishmachine and walk in cooler. 2. The handsink in the bar was leaking/spraying water at the end from the nozzle. Repair nozzle so that water is not leaking/spraying water.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. The power source for the dishmachine and walk in cooler went out during the inspection. Maintenance was on site and fixed the issue and restored the power to the dishmachine and walk in cooler. 2. The handsink in the bar was leaking/spraying water at the end from the nozzle. Repair nozzle so that water is not leaking/spraying water.
Location: Bar
Equipment: Hand sink
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02/19/2014 | Routine |
- 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: Employees applying gloves without handwashingensure hands are washed with each glove application
- 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: Open employee drink on expo lineensure lid and straw
Location: Expo line
- 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: Ground beef and produce (oranges) stored on sameshelf right next to each otherensure raw and ready to eat are not on same shelf
Location: Walk-in cooler
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10/22/2013 | Recheck |
- 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: Employees applying gloves without handwashingensure hands are washed with each glove application
- 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: Open employee drink on expo lineensure lid and straw
Location: Expo line
- 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: Ground beef and produce (oranges) stored on sameshelf right next to each otherensure raw and ready to eat are not on same shelf
Location: Walk-in cooler
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10/14/2013 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife returned to magnetic rackstore knives only after they have been cleaned and sanitized
Location: Prep area
Equipment: Knife/utensil rack
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06/03/2013 | Routine |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Ensure wet towels are in buckets when not in use
Location: Bar
- 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: Holster at bar soiledclean regularly even if rarely used
Location: Bar
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01/29/2013 | Routine |
| No violation noted during this evaluation. | 09/10/2012 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water at hand sinks exceeds 130 degreesensure hot side 100-110
Location: Kitchen
Equipment: Hand sink
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04/13/2012 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility has one water heater down having only cold waterin the restrooms and ar hand sink at end of cooklinePrep hand sink does have warm water as do prep and three bay sinkDishmachine currently is washing at required temperatures
Location: Womens restroom
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility has one water heater down having only cold waterin the restrooms and ar hand sink at end of cooklinePrep hand sink does have warm water as do prep and three bay sinkDishmachine currently is washing at required temperatures
Location: Mens restroom
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility has one water heater down having only cold waterin the restrooms and ar hand sink at end of cooklinePrep hand sink does have warm water as do prep and three bay sinkDishmachine currently is washing at required temperatures
Location: Cook line
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12/21/2011 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility has one water heater down having only cold waterin the restrooms and ar hand sink at end of cooklinePrep hand sink does have warm water as do prep and three bay sinkDishmachine currently is washing at required temperatures
Location: Womens restroom
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility has one water heater down having only cold waterin the restrooms and ar hand sink at end of cooklinePrep hand sink does have warm water as do prep and three bay sinkDishmachine currently is washing at required temperatures
Location: Mens restroom
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility has one water heater down having only cold waterin the restrooms and ar hand sink at end of cooklinePrep hand sink does have warm water as do prep and three bay sinkDishmachine currently is washing at required temperatures
Location: Cook line
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12/20/2011 | Routine |
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