HACCP: Handwashing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior of microwave, interior of pizza oven, interior of soda guns and soda gun holders. Clean and sanitize all food contact surfaces as often as necessary to ensure they are maintained clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) No hand soap or paper towels present at hand washing sink behind bar. 2) No self-closing device on women's restroom & door left open in between use. 3) Men's self-closing device does not completely close & is not tight fitting. Provide hand soap and paper towels at all hand sinks at all times. Replace women's self-closing device. Repair men's self-closing device.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents in men's and women's restroom are soiled. 2) Walls and ceiling of walk in cooler are excessively soiled with mold. Clean vents in restroom and walls/ceiling in walk in cooler.
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6/26/2015 | Routine | 95 |
Frozen foods were frozen.
Sanitizer - chlorine
HACCP - Discussed and provided written information on proper handwashing.
- Wiping cloths clean, used properly, stored
Wet wiping cloth on bar counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in sanitizing solution.
- Food contact surfaces of equipment and utensils clean
Interior surface of microwave oven soiled. Interior surfaces of pizza oven soiled. Drink dispenser holders heavily soiled. Clean and sanitize food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No self closing feature on ladies restroom door.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors. Provide self closing feature on ladies restroom door.
- Walls, ceilings, and attached equipment, properly constructed, clean
. Walls of walk in beer (keg) cooler in disrepair. Resurface walls to make smooth and easily cleanable.
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12/9/2014 | Routine | 94 |
HACCP: Handwashing is key to preventing the spread of illness.
- Food contact surfaces of equipment and utensils clean
1) Rungs on the racks inside beer cooler soiled.
2) Wood walls and ceilings inside walk in are covered with white mold growth.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) No paper towels available at the handsink behind bar.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
2) Women's restroom door does not self close. Men's restroom door does not completely self close.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
Floors behind bar and in back damaged and tiles missing.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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8/22/2013 | Routine | 95 |
HACCP: Do not place any items in or block the handsink in anyway. Handsinks are for handwashing only and no other purpose.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Trash cans in restrooms do not have lids.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
- Food contact surfaces of equipment and utensils clean
1) Interior of microwave - especially the top - is soiled.
2) Walls, ceilings and attached fixtures in walk in cooler are mold/mildew covered.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service items properly stored, handled, dispensed
Box of single service cups on floor of back hall sitting directly on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) No paper towels at the bar handsink.
2) Doors on both restrooms do not self close completely.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
1) Floor behind the bar is in disrepair and any coating that was on is worn.
2) Floor under ice machine is soiled.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/27/2012 | Routine | 93 |
HACCP: Hoses or pipes that drain ice bins must have an air gap between the bottom of that line and the drain to prevent water from backing up into the ice bin.
- Food contact surfaces of equipment and utensils clean
1) Interior of microwave soiled with food debris.
2) Interior walls and ceiling of walk in soiled with mold.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Beer draught drain under specialty beers is soiled - grate is stuck down inside.
2) Exterior of microwave soiled on top and front.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1). No soap at front handsink upon arrival.
2) Restroom doors do not completely close.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
Flooring behind bar and in back room is in disrepair - missing tiles, sealant is worn etc.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Critical: Toxic items labeled and used properly
2 spray bottles of toxic chemicals under the 3 bay sink not labeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
*bottles were labeled*
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11/28/2011 | Routine | 89 |
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