- 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: 9/11/2014: MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES FAHRENHEIT OR BELOW. (1) BRAISED BEEF IN PREP AREA TESTING AT 46-47 dF. LOWER PORTIONS TESTING AT 41-43 dF. ICE AND WATER ADDED TO SECONDARY CONTAINER. CORRECTED DURING INSPECTION.(2) PEPPERCORN RANCH DRESSING AT COLD-TOP COOLER ON MAKE LINE TESTING AT 50 dF. CONTAINER DISCARDED AND REPLACED WITH FRESH PRODUCT FROM WALK-IN. CONTAINER WAS TOO FULL OF DRESSING AND RIGHT BELOW HEATING ELEMENT WHEN TESTED. CORRECTED DURING INSPECTION.
Location: Prep area
Equipment: Prep table
- 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: 9/11/2014: MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES FAHRENHEIT OR BELOW. (1) BRAISED BEEF IN PREP AREA TESTING AT 46-47 dF. LOWER PORTIONS TESTING AT 41-43 dF. ICE AND WATER ADDED TO SECONDARY CONTAINER. CORRECTED DURING INSPECTION.(2) PEPPERCORN RANCH DRESSING AT COLD-TOP COOLER ON MAKE LINE TESTING AT 50 dF. CONTAINER DISCARDED AND REPLACED WITH FRESH PRODUCT FROM WALK-IN. CONTAINER WAS TOO FULL OF DRESSING AND RIGHT BELOW HEATING ELEMENT WHEN TESTED. CORRECTED DURING INSPECTION.
Location: Cook line
Equipment: Cold top
- 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: 9/11/2014: FLYING INSECTS ON EAST FACING WALL IN DRY STORAGE AREA (NEAR MARINARA SAUCE). FIND SOURCE AND ELMINATE. CONTACT PEST CONTROL SERVICES IF UNABLE TO SELF CORRECT ISSUE. 9/15/2014: CONTINUE TO MONITOR ISSUE AND TREAT AS NEEDED.
Location: Dry storage
- 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: 9/11/2014: EMPLOYEES MUST WASH HANDS PRIOR TO PUTTING ON A NEW SET OF GLOVES. EMPLOYEE ON COOK LINE AT COLD-TOP COOLER WEARING HEAT RESISITANT GLOVES AND LAYERING WITH PLASTIC GLOVES. EMPLOYEE CHANGED GLOVES SEVERAL TIMES, BUT DID NOT CHANGE HEAT RESISTANT GLOVES OR WASH HANDS. CORRECTED DURING INSPECTION.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 9/11/2014: MAINTAIN CAN OPENER PARTS AT PREP TABLE IN CLEAN AND SANITARY CONDITION. BLADE WAS COVERED IN FOOD DEBRIS AND METAL SHAVINGS. CORRECTED DURING INSPECTION.
Location: Prep area
Equipment: Can opener
- 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: 9/11/2014: PROVIDE DRAIN STOPPERS AT 4-BAY SINK IN BAR.
Location: Bar
Equipment: 4-bay
|
09/15/2014 | Recheck |
| No violation noted during this evaluation. | 09/15/2014 | Non-Illness Complaint |
- 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: 9/11/2014: MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES FAHRENHEIT OR BELOW. (1) BRAISED BEEF IN PREP AREA TESTING AT 46-47 dF. LOWER PORTIONS TESTING AT 41-43 dF. ICE AND WATER ADDED TO SECONDARY CONTAINER. CORRECTED DURING INSPECTION.(2) PEPPERCORN RANCH DRESSING AT COLD-TOP COOLER ON MAKE LINE TESTING AT 50 dF. CONTAINER DISCARDED AND REPLACED WITH FRESH PRODUCT FROM WALK-IN. CONTAINER WAS TOO FULL OF DRESSING AND RIGHT BELOW HEATING ELEMENT WHEN TESTED. CORRECTED DURING INSPECTION.
Location: Prep area
Equipment: Prep table
- 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: 9/11/2014: MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES FAHRENHEIT OR BELOW. (1) BRAISED BEEF IN PREP AREA TESTING AT 46-47 dF. LOWER PORTIONS TESTING AT 41-43 dF. ICE AND WATER ADDED TO SECONDARY CONTAINER. CORRECTED DURING INSPECTION.(2) PEPPERCORN RANCH DRESSING AT COLD-TOP COOLER ON MAKE LINE TESTING AT 50 dF. CONTAINER DISCARDED AND REPLACED WITH FRESH PRODUCT FROM WALK-IN. CONTAINER WAS TOO FULL OF DRESSING AND RIGHT BELOW HEATING ELEMENT WHEN TESTED. CORRECTED DURING INSPECTION.
Location: Cook line
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 9/11/2014: FLYING INSECTS ON EAST FACING WALL IN DRY STORAGE AREA (NEAR MARINARA SAUCE). FIND SOURCE AND ELMINATE. CONTACT PEST CONTROL SERVICES IF UNABLE TO SELF CORRECT ISSUE.
Location: Dry storage
- 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: 9/11/2014: EMPLOYEES MUST WASH HANDS PRIOR TO PUTTING ON A NEW SET OF GLOVES. EMPLOYEE ON COOK LINE AT COLD-TOP COOLER WEARING HEAT RESISITANT GLOVES AND LAYERING WITH PLASTIC GLOVES. EMPLOYEE CHANGED GLOVES SEVERAL TIMES, BUT DID NOT CHANGE HEAT RESISTANT GLOVES OR WASH HANDS. CORRECTED DURING INSPECTION.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 9/11/2014: MAINTAIN CAN OPENER PARTS AT PREP TABLE IN CLEAN AND SANITARY CONDITION. BLADE WAS COVERED IN FOOD DEBRIS AND METAL SHAVINGS. CORRECTED DURING INSPECTION.
Location: Prep area
Equipment: Can opener
- 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: 9/11/2014: PROVIDE DRAIN STOPPERS AT 4-BAY SINK IN BAR.
Location: Bar
Equipment: 4-bay
|
09/11/2014 | Routine |
| No violation noted during this evaluation. | 01/21/2014 | Routine |
- 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: EMPLOYEE DID NOT WASH HANDS AFTER HANDLING SOILED DISHES. WASH HANDS AFTER HANDLING SOILED DISHES OR EQUIPMENT.
- 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: IN-PLACE SANITIZER TESTING AT 0 PPM. DISCARD AND MAKE FRESH SOLUTION. MAINTAIN BETWEEN 200-400 PPM. USE TEST STRIPS TO VERIFY CONCENTRATION.
Location: Kitchen
- 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: IN-PLACE SANITIZER TESTING AT 0 PPM. DISCARD AND MAKE FRESH SOLUTION. MAINTAIN BETWEEN 200-400 PPM. USE TEST STRIPS TO VERIFY CONCENTRATION.
Location: Wait staff area
|
05/13/2013 | Routine |
- 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: FAN UNIT MISTING WATER IN WALK-IN COOLER. DO NOT STORE FOOD ITEMS UNDERNEATH THE FAN UNIT.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SLIGHT LEAK UNDERNEATH HAND SINK IN FOOD PREP AREA. REPAIR.
Location: Kitchen (back)
Equipment: Hand sink
|
01/15/2013 | Routine |
- 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: NOZZLES ON SODA GUN AT BAR ARE SOILED. CLEAN, SANITIZE AND MAINTAIN. CORRECTED ON SIGHT.
Location: Bar
Equipment: Soda gun & holster
|
09/20/2012 | Routine |
- 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: PLEASE CLEAN SODA NOZZLE IN BAR
Location: Bar
Equipment: Soda gun & holster
- 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: PLEASE ENSURE THAT ICE SCOOPS ARE STORED WITH HANDLES OUT OF THE ICE
Location: Bar
|
06/19/2012 | Routine |
- 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 KITCHEN HANDSINK. PLEASE USE FOR HANDWASHING ONLY.
Location: Kitchen (front)
Equipment: Hand sink
- 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: PLEASE PROVIDE LABELS FOR BULK BINS (THE ONES BY THE SOUP COOKING LINE)
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MISSING HOOD FILTERS ON COOK LINE. PLEASE REPLACE.*3/13: Should be installed by the end of this week
Location: Cook line
|
03/13/2012 | Recheck |
- 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: ICE IN KITCHEN HANDSINK. PLEASE USE FOR HANDWASHING ONLY.
Location: Kitchen (front)
Equipment: Hand sink
- 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: PLEASE PROVIDE LABELS FOR BULK BINS (THE ONES BY THE SOUP COOKING LINE)
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MISSING HOOD FILTERS ON COOK LINE. PLEASE REPLACE.
Location: Cook line
|
03/06/2012 | Routine |
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