- 3.4- Foods on one side of top of the reach-in cooler were holding at improper temperatures. Cheese slices 43.9°F and sliced tomato 47°F. Ambient air temperature of the cooler at 38°F. Maintain potentially hazardous foods cold at 41°F and below.
- 7.0- Spray bottles in the waitress station were not labeled. Label all toxic chemicals to avoid confusion or misuse.
- */C2.3- Open employee beverage on counter with food wrap. Store open beverage on employee break table or provide a covered beverage container.
- 6.2- Provide hand wash signs at all hand sinks. Hand wash signs were provided during this inspection.
- R5.4- Provide a covered trash container in the employee restroom.
- R4.3/4.5- Replace black and missing caulk around the three compartment sink. Reportedly this is scheduled to be completed.
- 6.2- Replace the burned out light under the ventilation hood.
- 4.1- Wire on fryer basket is loose and end exposed. Replace basket to facilitate cleaning and prevent possible contamination.
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3/28/2012 | Standard 1 | |
- R/4.3/4.5 The caulk is blackened at the three-vat sink. Clean this. Replace the caulk if it cannot be cleaned.
- R/4.5 Clean the blackened sheet trays in the oven. Prevent the accumulations of grease.
- C/3.2 Observed ice scoop handle touching the ice. Store the scoop in the food with the handle extended outward.
- 6.4 Repair the damaged ceiling surface in the new storage area, lacking base coving by the fryer units, and ceiling surface entering the kitchen by the newly installed walkway, to provide a cleanable surface.
- C/3.2 Properly label the oil spray bottle to avoid confusion and misuse.
- 6.4 Store employee aprons in a separate designated area from food storage to prevent contamination.
- 6.2 Repair the non-functioning light fixtures in the walk-in cooler with the chicken and the walk-in freezer to provide 10 footcandles of lighting.
- 6.1 Provide a light shield on the light fixture in the walk-in cooler with the chicken wings to prevent contamination.
- 5.1 Store the spray hose in the provided hook to prevent contamination of the water supply.
- 5.4 Provide a covered can in the employee restroom.
- 6.2 Provide hand washing signs at the hand sinks as needed throughout
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10/18/2011 | Standard2 | |
- *4.4 The chlorine sanitizer residual in the dish machine was at 0ppm.. Maintain a residual of 50ppm-200ppm to effectively sanitize food contact surfaces of equipment.
- 4.3/4.5 The caulk is blackened at the rinse sink. Clean this. Replace the caulk if it cannot be cleaned.
- 4.5 Clean the grease build-up on the sides of the fryers.
- 4.5 Clean the blackened sheet trays in the oven. Prevent the accumulations of grease.
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3/16/2011 | Standard 1 | |
- *4.4 The quaternary ammonium chloride wiping cloth buckets have a residual of 400ppm. Maintain a residual of 200ppm to safely sanitize food contact surfaces of equipment.
- R/5.4 Provide a covered trash can in the employee restroom.
- 4.4 The following are torn door seals:
- -the TC-11 freezer unit
- -the TC-17 freezer unit
- -the bar walk-in cooler door
- Replace the doors seals. Equipment shall be in good repair.
- R/3.2 The handle of the ice scoop was stored in the bar ice bin. Store the handle so it is not touching the consumable ice.
- 6.4 Store mops in a manner to allow air drying.
- 4.5 The caulk is blackened at the rinse sink and three compartment sink. Clean this.
- 6.4 Observed a few cracked floor tiles in front of the fryers. Replace these as needed.
- 6.4 The floor below the prep sink is soiled. Clean this.
- 4.8 The stir sticks on the self service counter shall be individully wrapped or shall come from a dispensing unit.
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10/25/2010 | Standard2 | Person-in-charge (PIC): Darin and David
Accurate long stem thermometers were available for use.
Observed proper date marking throughout.
Observed proper thawing under refrigeration.
Observed proper chemical storage.
Observed proper raw animal storage.
Observed proper handwashing as needed.
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- R/4.3/4.5 The caulk is blackened at the three-vat sink. Clean this. Replace the caulk if it cannot be cleaned.
- R/4.5 Clean the blackened sheet trays in the oven. Prevent the accumulations of grease.
- C/3.2 Observed ice scoop handle touching the ice. Store the scoop in the food with the handle extended outward.
- 6.4 Repair the damaged ceiling surface in the new storage area, lacking base coving by the fryer units, and ceiling surface entering the kitchen by the newly installed walkway, to provide a cleanable surface.
- C/3.2 Properly label the oil spray bottle to avoid confusion and misuse.
- 6.4 Store employee aprons in a separate designated area from food storage to prevent contamination.
- 6.2 Repair the non-functioning light fixtures in the walk-in cooler with the chicken and the walk-in freezer to provide 10 footcandles of lighting.
- 6.1 Provide a light shield on the light fixture in the walk-in cooler with the chicken wings to prevent contamination.
- 5.1 Store the spray hose in the provided hook to prevent contamination of the water supply.
- 5.4 Provide a covered can in the employee restroom.
- 6.2 Provide hand washing signs at the hand sinks as needed throughout
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10/18/2011 | Critical Control Point 1 | Person-in-charge (PIC): Tom.
Discussed cooling cut tomatoes to 41°F and below within 4 hours.
Observed proper date marking throughout.
Observed proper raw animal storage.
Food are reportedly thawed under refrigeration.
CHEMICAL: Observed Lysol cleaner in a spray bottle labeled glass cleaner, numerous Sani-Quat spray bottles contained a variety of different colored chemicals. Toxic chemicals shall be properly label chemical spray bottles throughout to avoid confusion and misuse. PIC started relabeling bottles during this inspection.
C/CHEMICAL: Observed a spray bottle on the equipment rack. Store toxic chemicals in a separate designated area form food and equipment to prevent contamination. This chemical spray bottle was relocated today.
Operation does not reheat foods in bulk and will be changes to a Risk Level 3 < 25,000 sq ft for the 2012-2013 licensing year
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