- 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: Items in 3 door cooler in kitchen held between 45 and 51 deg F. Please adjust to hold items at or below 41 deg F.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Foods in basement dry storage area have debris and dust on them. Please protect foods from contamination and debris accumulation.
Location: Basement
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wall above FRP in dish machine area has holes. Please seal.
Location: Dish machine area
- 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: Bar soda gun and holster are soiled. Please clean and sanitize thoroughly.
Location: Bar
Equipment: Soda gun & holster
|
03/22/2011 | 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: Items in 3 door cooler in kitchen held between 45 and 51 deg F. Please adjust to hold items at or below 41 deg F.
Location: Kitchen
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Foods in basement dry storage area have debris and dust on them. Please protect foods from contamination and debris accumulation.
Location: Basement
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wall above FRP in dish machine area has holes. Please seal.
Location: Dish machine area
- 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: Bar soda gun and holster are soiled. Please clean and sanitize thoroughly.
Location: Bar
Equipment: Soda gun & holster
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03/16/2011 | 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: Sanitizer bucket below 50 ppm bleach. Use at 50-100 ppm chlorine. Check with test strips. Use cool water. Discard (in mop sink ONLY) and make a fresh bucket at least every 2-3 hours or more frequently if solution appears dirty or cloudy. Bleach is volatile and evaporates out of solution and into the room over time; this is why bleach-based sanitizers are good for only a couple of hours -- even shorter if hot water is used, as evaporation occurs faster. .Consider a system in which sanitizer buckets are discarded & refreshed on the odd hour: 9 am, 11 am, 1 pm, 3, 5, 7, etc.Note: Corrected on site.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cheese, lettuce & tomato etc for sandwich setups, hummus, & other items in steam table to the right of the salad station in an ice bath. Ice is not thoroughly surrounding pans. Add ice. A mechanical prep-top cooler is recommended to ensure food temperatures do not rise above 41, for food safety & quality.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean/ dust ticket printer & cord; also dry storage shelves.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Grease trap smell at dish machine area. Ensure bolt has been tightened snug; provide gasket for lid.
Location: Dish machine area
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07/01/2010 | Routine |
- 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: Spic n span in bottle labeled "oven cleaner". Corrected on site.
Location: Dish machine area
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting boards are getting stained & scored.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door seals on 3- door upright cooler are damaged.Lid handle on white Wood's brand freezer is damaged.
Location: Dish machine area
Equipment: Reach in cooler (3 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door seals on 3- door upright cooler are damaged.Lid handle on white Wood's brand freezer is damaged.
Location: Kitchen
Equipment: reach in freezer
- 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: utensils in tub with still water. Store clean & dry. Wash, rinse, and sanitize at least every 4 hours. Corrected.
Location: Cook line
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12/29/2009 | Routine |
- 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: Spray bottle in kitchen: labeled as bleach water, but no chemical sanitizer detected.Do not add soap to sanitizer solution. Use only bleach water.
Location: Kitchen
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Basement: seal bar top to ensure it is easily cleanable & non-absorbent.Also, seal edges where FRP meets concrete. (on back side of bar etc)At top of back stairs, seal or paint new storage shelves for cleanablity
Location: Basement
Equipment: -
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Basement: seal bar top to ensure it is easily cleanable & non-absorbent.Also, seal edges where FRP meets concrete. (on back side of bar etc)At top of back stairs, seal or paint new storage shelves for cleanablity
Location: Back room
- Food on floor (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.
Comments: Basement bar: provide dunnage rack or shelf with 6 in legs for storage of extra liquor bottles.
Location: Basement
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Mens restroom in basement.Also-small men's room needs soap & either paper towels or a working hand dryer.
Location: Basement
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels at basement bar hand sink.Also-small men's room needs soap & paper towels or a working hand dryer.
Location: Basement
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water at kitchen hand sink is not working.2. Server area hand sink is draining very slowly.3. Ensure grease trap is emptied at appropriate intervals.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water at kitchen hand sink is not working.2. Server area hand sink is draining very slowly.3. Ensure grease trap is emptied at appropriate intervals.
Location: Wait staff area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water at kitchen hand sink is not working.2. Server area hand sink is draining very slowly.3. Ensure grease trap is emptied at appropriate intervals.
Location: Dish machine area
Equipment: -
|
05/07/2009 | Recheck |
- 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: Spray bottle in kitchen: labeled as bleach water, but no chemical sanitizer detected.Do not add soap to sanitizer solution. Use only bleach water.
Location: Kitchen
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Basement: seal bar top to ensure it is easily cleanable & non-absorbent.Also, seal edges where FRP meets concrete. (on back side of bar etc)At top of back stairs, seal or paint new storage shelves for cleanablity
Location: Basement
Equipment: -
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Basement: seal bar top to ensure it is easily cleanable & non-absorbent.Also, seal edges where FRP meets concrete. (on back side of bar etc)At top of back stairs, seal or paint new storage shelves for cleanablity
Location: Back room
- Food on floor
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.
Comments: Basement bar: provide dunnage rack or shelf with 6 in legs for storage of extra liquor bottles.
Location: Basement
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Mens restroom in basement.Also-small men's room needs soap & either paper towels or a working hand dryer.
Location: Basement
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels at basement bar hand sink.Also-small men's room needs soap & paper towels or a working hand dryer.
Location: Basement
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water at kitchen hand sink is not working.2. Server area hand sink is draining very slowly.3. Ensure grease trap is emptied at appropriate intervals.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water at kitchen hand sink is not working.2. Server area hand sink is draining very slowly.3. Ensure grease trap is emptied at appropriate intervals.
Location: Wait staff area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water at kitchen hand sink is not working.2. Server area hand sink is draining very slowly.3. Ensure grease trap is emptied at appropriate intervals.
Location: Dish machine area
Equipment: -
|
04/14/2009 | Routine |
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Seal wood beams between FRP behind sinks
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand towel dispenser needed @ hand sink
Location: Bar
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Seal bar floorIn process)
Location: Bar
|
10/16/2008 | Pre-Licensing |
- 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: Cheese setting out -provide ice bath. Corrected.tenet with cheeses dressings, & vegetables is at 52.
Location: Kitchen
Equipment: Prep table
- 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: Cheese setting out -provide ice bath. Corrected.tenet with cheeses dressings, & vegetables is at 52.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: Dish machine area is being re-modeled. For today: use a-bay sink to wash & rinse; then sanitize in a large bus tub. Then, air dry.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Hall in back kitchen to dish machine.9/23: White baseboards are not recommended for back hall. Provide coved tiles or rolls of cove base or other approved, durable materials.
Location: -
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Floor by back door.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Bar
- Thermometer, provided (corrected)
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.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean floor & door guides on true brand cooler
Location: Wait staff area
Equipment: Reach in cooler (2 door)
- 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: Quat strips OK Provide bleach test strips for kitchen.
Location: Kitchen
|
09/23/2008 | 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: Cheese setting out -provide ice bath. Corrected.tenet with cheeses dressings, & vegetables is at 52.
Location: Kitchen
Equipment: Prep table
- 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: Cheese setting out -provide ice bath. Corrected.tenet with cheeses dressings, & vegetables is at 52.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: Dish machine area is being re-modeled. For today: use a-bay sink to wash & rinse; then sanitize in a large bus tub. Then, air dry.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Hall in back kitchen to dish machine.
Location: -
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Floor by back door.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Bar
- 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.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean floor & door guides on true brand cooler
Location: Wait staff area
Equipment: Reach in cooler (2 door)
- 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: Quat strips OK Provide bleach test strips for kitchen.
Location: Kitchen
|
09/18/2008 | Routine |
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