- Sanitizing concentration
Dishwasher now dispensing 100 ppm chlorine sanitizer. Item corrected.
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2/8/11 | |
- Original container, properly labeled, consumer advisory
Bins of flour in kitchen unlabeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Sanitizing concentration
Dishwasher dispenses 0 ppm santizer solution. Repair unit as soon as possible to dispense proper amount of chlorine sanitizer. Until repaired, sanitize dishes in 3 compartment sink.
- Food contact surfaces of equipment and utensils clean
Meat slicer soiled with old food particles. Meat slicer should be thoroughly cleaned and sanitized after each use.
Inside of Blodgett oven heavily soiled. Clean routinely and maintain clean.
Inside of salad cooler (bottom, inside door, etc.) soiled. Clean routinely.
Prep sink and faucet handles soiled. Clean and sanitize routinely.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Employee restroom heavily soiled. Clean routinely (daily, according to manager).
- Floors properly constructed, clean, drained
Pooling water in trough floor drain in dish area. Repair so water does not pool around drain.
Grout around kitchen tiles missing. Re-grout so floor is smooth and easily cleanable.
- Lighting provided as required. Fixtures shielded
One light cover in kitchen missing, another broken. Replace broken and missing light covers.
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2/7/11 | 89 |
- Food contact surfaces designed, constructed, maintained, installed, located.
Clear plastic bins/lids: many have cracks, broken edges. Discard broken equipment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gaskets of salad cooler ripped. Repair.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Tray of ramekins going through dishwasher end up holding soiled dishwater. Wash dishes so they drain soiled liquid properly.
- Non-food contact surfaces clean
Gaskets/ inside doors of low boy drawers and prep coolers all soiled. Clean as often as needed to maintain clean.
Flour holder under bags of flour heavily soiled. Clean area routinely.
Green wire racks in walk in cooler heavily soiled. Clean and sanitize routinely.
Meat slicer stored soiled, along with blade accessories. Clean and sanitize thoroughly.
Lid of freezer with jalapeno poppers soiled. Clean lid and all around it routinely.
- Storage/handling of clean equipment, utensils
Several dishes (stored near dish area, and metal pan storage area) stored soiled. Store dishes clean and protect from contamination.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at women's restroom sink. Keep stocked at all times.
- Floors properly constructed, clean, drained
In kitchen, some floor tiles missing, broken, grout gone. Repair or replace and grout between tiles so floor is smooth and easily cleanable.
Lots of puddling of water on kitchen floor. After mopping, mop up excess water with dry mop. Dry floors promote cleanliness and dissuade pests.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in kitchen soiled. Clean all food off walls routinely.
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
Salad cooler with tomatoes, half and half at 47 degrees F. Cooler should hold potentially hazardous foods at 41 degrees or less. Items removed.
- Food protection during storage, prepartion, display, service, transportation
Two pans of bacon, container of pecans uncovered. cover to prevent contamination.
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12/9/10 | 82 |
- Sanitizing concentration
Bar sanitizer concentration now at 300 ppm. Item corrected.
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9/2/10 | |
- Food contact surfaces designed, constructed, maintained, installed, located.
Styrofoam cups, paper cones used to scoop pepper. Use only washable, handled scoops to dispense.
- Original container, properly labeled, consumer advisory
Unlabled containers of salt in kitchen.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Sanitizing concentration
Quat sanitizer in bar sink less than 100 ppm. Repair so dispenses 150-400 ppm.
- Non-food contact surfaces clean
Gaskets of all prep tables damp, moldy. Clean and sanitize daily to maintain gaskets in working order.
- Outer openings protected from insects, rodent proof
Back door does not shut on its own. Repair so seals completely.
back door repaired during inspection.
- Floors properly constructed, clean, drained
Floor tiles missing in kitchen and in chemical supply room. Repair so floor is smooth and easily cleanable.
- Toxic items labeled and used properly
Insecticides stored with cleaning products.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents.
Items moved to office or discarded.
Unlabled spray bottle of cleaner stored at handsink. Label all toxic items and store properly. Dumped out.
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8/31/10 | 82 |
- Original container, properly labeled, consumer advisory
Several bins of unlabeled flours/ powders throughout facility.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Wiping cloths clean, used properly, stored
Wiping cloths in buckets stacked up sitting outside of sanitizer in bucket. Either add more sanitizer solution to bucket, or keep less rags in bucken.
- Single service items properly stored, handled, dispensed
Uncovered straws stored in plastic bucket, grabbed by servers. Straws should not be touched with bare hands.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Floors properly constructed, clean, drained
Floor tiles missing in kitchen. Replace missing floor tiles.
- Toxic items labeled and used properly
Spray bottle of yellow liquid in kitchen. Label all toxics.
- Food protection during storage, prepartion, display, service, transportation
Rice, sauce, vegetables holding hot on line uncovered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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4/27/10 | 89 |
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