- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
Observed SHELVING, in LARGE BASEMENT FOOD WALK-IN, with an accumulation of food residue.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
BASEMENT (RUSSELL'S) WALK-IN BEER COOLER LINES AND SHELVING surfaces not cleaned at a frequency to preclude accumulation of MOLD-LIKE BUILD-UP.
- Surface Characteristics of Indoor Areas of Food Facilities (46.901)
Floor, BEHIND the BAR area, is not durable, smooth, non-porous, non-absorbent.
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12/02/2011 | Regular |
| 2 violations noted. Descriptions not available. | 01/07/2011 | Regular |
- Single-Use Gloves for Only One Task (46.305(a))
Single-use gloves being used for multiple tasks without being changed.
- Food Storage Requirements & Prohibited Areas (46.321)
PAN OF COOLED, COOKED CHICKEN IN KRISTY'S BASEMENT WALK-IN COOLER UNCOVERED AGAINST POSSIBLE CONTAMINATION. CORRECT WITHIN SAME DAY.
- Durability & Strength of Equipment, Utensils, & Food Temperature Measuring Devices (46.541)
SALSA SCOOP WAS PLASTIC CUP WITHOUT HANDLE.
- Accuracy of Temperature Measuring Devices for Ambient Air and Water (46.562)
Temperature measuring devices for ensuring proper equipment temperatures are not calibrated and/or functioning properly in 2-DOOR REFRIGERATOR OPPOSITE KITCHEN WORK TABLE. INSTALL THERMOMETER OR CALIBRATE WITHIN TEN DAYS.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
MOLD-LIKE SUBSTANCE ON MILK CONTAINER (USED AS PALLET) AND WALL OF SMALL BASEMENT MEAT COOLER. CORRECT WITHIN TEN (10) DAYS.
- Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
CONTINUOUS WATER FLOW AT BAR SINK IN MAIN RESTAURANT AREA. CORRECT WITHIN TEN (10) DAYS.
- Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
GREASE/DEBRIS LADEN SCREEN DOOR, BETWEEN HOODS, BROKEN OUT 3.5 BY 1.5 FEET ON BOTTOM PANEL AND 2.5 BY 0.5 FEET ON TOP PANEL - does not protect against the entry of insects and animals. DOOR CLOSED TO OUTSIDE UNTIL REPAIRED.
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07/27/2010 | Follow-up |
- Duties of the Person in Charge (46.102)
The STAFF did not demonstrate adequate knowledge of the FOOD HANDLING PROCEDURES. CORRECT WITHIN TEN (10) DAYS.
- Equipment in Good Repair & Proper Adjustment (46.671)
BAINE MARIE AND UNDER COUNTER REFRIGERATION UNITS OPERATING ABOVE MAXIMUM STANDARD: ALL REFRIGERATORS MUST MAINTAIN 41 *F OR BELOW.
- Use of Two Compartment Sink for Manual Warewashing (46.676(f))
HEAVY DEBRIS ACCUMULATIONS IN WELDS AND 90-DEGREE EDGES OF TWO-BAY SINK IN WAITRESS AREA - MAINTAIN OR REPLACE WITH ROUNDED-BOTTOM SINK. CORRECT WITHIN THIRTY (30) DAYS.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
The INSIDE DOOR AND GASKET AREA OF BAINE MARIE had an accumulation of food residue on surfaces.
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05/12/2010 | Follow-up |
- Duties of the Person in Charge (46.102)
The STAFF did not demonstrate adequate knowledge of the FOOD COOLING PROCEDURES.
- Cooling Potentially Hazardous Food (46.384(a)(b))
18 QUARTS OF BISQUE DATED 4/12/10 (INSIDE LARGE BASEMENT WALK-IN COOLER) AT 66*F AFTER APPROXIMATELY 16 HOURS.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
CHICKEN AND TUNA SALADS held at 54 degrees F rather than 41 degrees F or below as required: DISPOSAL AFTER 4 HOURS (1 PM) REQUIRED.
- Use of Two Compartment Sink for Manual Warewashing (46.676(f))
HEAVY DEBRIS ACCUMULATIONS IN WELDS AND 90-DEGREE EDGES OF TWO-BAY SINK IN WAITRESS AREA - MAINTAIN OR REPLACE WITH ROUNDED-BOTTOM SINK.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
The can opener had an accumulation of food residue on the food contact surfaces.
- Storing Clean Items (46.774)
STYROFOAM CARRY-OUT CONTAINERS UNPROTECTED AGAINST POSSIBLE CONTAMINATION FROM INSECTS OR OTHER SOURCES (INVERT OR COVER)DURING STORAGE ABOVE SMALL STEAMTABLE LINE.
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04/13/2010 | Follow-up |
- Duties of the Person in Charge (46.102)
The STAFF did not demonstrate adequate knowledge of the PA Food Code/FOODHANDLER PROCEDURES.
- Reheating Food (46.365)
STEAMTABLE FOOD ITEMS, which were cooled, only reheated to above 140 degrees F for hot holding and not 165 degrees F for 15 seconds as required.
- Cooling Potentially Hazardous Food (46.384(a)(b))
18 QUARTSOF BISQUE DATED 3/3/10 (INSIDE LARGE BASEMENT WALK-IN COOLER) AT 58*F AFTER APPROXIMATELY 16 HOURS.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
CHICKEN SALAD was held at 50 degrees F rather than 41 degrees F or below as required: DISPOSAL AFTER 4 HOURS (1 PM) REQUIRED.
- Use of Two Compartment Sink for Manual Warewashing (46.676(f))
HEAVY DEBRIS ACCUMULATIONS IN WELDS AND 90-DEGREE EDGES OF TWO-BAY SINK IN WAITRESS AREA - MAINTAIN OR REPLACE WITH ROUNDED-BOTTOM SINK.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
HEAVY GREASE AND FOOD WASTE ACCUMULATIONS BENEATH AND ALONG SIDE TO KITCHEN EQUIPMENT: POSSIBLE FIRE, SAFETY, AND INFESTATION PROBLEMS.
- Drying Clean Equipment & Utensils (46.771)
Preset tableware is not covered or otherwise protected from contamination.
- Surface Characteristics of Indoor Areas of Food Facilities (46.901)
HEAVILY WORN FLOORING DAMAGE IN DISH ROOM - NO LONGER EASILY CLEANABLE SURFACE.
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03/04/2010 | Regular |
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