| No violation noted during this evaluation. | 08/11/2015 | Re-Inspection | Violation 2e corrected from previous inspection. Observed probe thermometer with a range of 0-220F at time of inspection. No other items evaluated at time of inspection. |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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08/10/2015 | Re-Inspection | Observed meat thermometer in kitchen with a temperature range of 120-200F. Discussed with operator that a range of 0-220F is required. |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
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08/07/2015 | Re-Inspection | |
| No violation noted during this evaluation. | 04/14/2015 | Re-Inspection | Violations 11a, 12e and 10a corrected from previous inspection. Test strips for quat sanitizer present. Soap and paper towels present at kitchen sink. Discussed with operator that paper towels do not have to be in the dispenser as long as they are available. No other items evaluated at time of inspection. |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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02/24/2015 | Inspection | New lid observed on chest freezer in basement (10b corrected from previous inspection). Discussed daily wash/rinse/sanitize of bucket that is used to store ice scoop for ice machine in basement. Please contact CCHD with any questions. |
| No violation noted during this evaluation. | 12/16/2014 | Re-Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non food contact surfaces of equipment not clean
- Pesticide application not supervised by a certified applicator
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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06/26/2014 | Re-Inspection | The following violations were corrected from the previous inspections; 5a/5e - cold holding sandwich make unit operating below 45 deg F (all food items 42-43 deg F). 8a-no food observed uncovered or double stacked. 12e-paper towels oberved at handwash sinks in men's and ladies' toilet rooms. |
- Improper thawing procedures used
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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06/11/2014 | Re-Inspection | The following violations were corrected from the previous inspection; 2E - accurate digital thermometer observed in kitchen, 8E thermometer observed in cold holding unit holding phf. All other violations written on the 6-9-14 inspection report remain on a TTOC of 6-23 -14 and were not reviewed during this re-inspection. |
- Pesticide application not supervised by a certified applicator
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non food contact surfaces of equipment not clean
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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06/09/2014 | Inspection | this is inspection #6 for Beth's FSIO-I training. TTOC for all violations except the 2E is 6-23-14. |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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12/03/2013 | Inspection | The following violations corrected from previous inspections; 15a- carpet removed from basement storage area. 11d outisde of ice machine cleaned. 12e-paper towels available at bar hand-wash sink. TTOC for plumbing issues and basement toilet room 2 weeks, 12-18-13. Please call CCHD 737-2019 to discuss. |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non food contact surfaces of equipment not clean
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07/25/2013 | Inspection | observed condensate drain line (green garden hose) from beer cooler to basement urinal. Discussed hand washing, cold holding, and sanitizing with staff. Clams observed in cold holding unit, observed tag. Discussed requirement of preventing bare hand contact with ready to eat fruit garnish at the bar. 7-26-13, spoke to owner Chris regarding inspection, he stated they retain all their clam slips for 90 days or more and that all the slips were in the kitchen yesterday (near the fire extinguisher). He wants to meet on site next monday to discuss removal of toilet and urinal (his plan) and address the basement floor. A TTOC will be established at that time. |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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03/01/2012 | Inspection | |
| No violation noted during this evaluation. | 04/12/2011 | Inspection | |
- In use food dispensing utensils improperly stored
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08/20/2010 | Inspection | |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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01/20/2009 | Inspection | |
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