HACCP: Handwashing
Cl- sanitizer is used in the establishment
Note: Establishment only had Butch pizza during inspection.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling vents in men's and women's restrooms are soiled. Clean vents.
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9/3/2015 | Routine | 99 |
HACCP: Boil Order Guidelines
Cl- sanitizer is used in the establishment
Note: Establishment heats Butch's pizza and has cocktail type snacks (such as meatballs and hot dogs) throughout the week.
- Food contact surfaces of equipment and utensils clean
Interior of Hamilton Beach microwave in dry storage room is soiled. Clean interior of microwave.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vent covers in men's and women's restrooms are dusty. Clean vent covers.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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5/15/2015 | Routine | 97 |
No frozen foods, no hot foods at time of inspection.
No food preparation, only heating of pizzas to order. No cooling, no open foods needing date marking at time of inspection.
HACCP - Discussed pest control.
No violations identified at time of inspection.
No violation noted during this evaluation. | 9/18/2014 | Routine | 100 |
HACCP: Discussed date marking of potentially hazardous foods. If potentially hazardous foods are held longer than 24 hours, date mark the food item with day of preparation. Count day of preparation as Day 1.
Chlorine sanitizer is utilized.
No violation noted during this evaluation. | 5/1/2014 | Routine | 100 |
|HACCP: All openings to the outside must be self closing and fit tightly to restrict pest entry. If screen doors are used they must self close and fit tightly as well.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Interior of microwave is damaged to where the surface coating has come off - both the top and bottom interior.
2) Bottom rack in the glass front cooler has chipped and peeling coated surface.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
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9/27/2013 | Routine | 98 |
HACC|P: Ready to eat potentially hazardous food items that are held cold for more than 24 hours must be marked with the date of opening or preparation and used within 7 days.
- Non-food contact surfaces clean
1) Exteriors of crock pots on shelves soiled.
2) Some of the lower cabinetry is heavy with dust inside.
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.
- Storage/handling of clean equipment, utensils
Utensils in the Folgers can in back on shelf are stored improperly.
Holders for knives, forks, and spoons and utensils shall protect these articles from contamination and present the handles of the utensils to the consumer nor employee.
- 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 handsink behind the bar.
. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
*paper towels supplied*
- Floors properly constructed, clean, drained
Floors around coving behind bar and in the hard to reach areas - esp near 3 bay sink - have bottle caps and a build up of soil.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/15/2013 | Routine | 95 |
HACCP: Keep all areas clean and in order to prevent pest harborage.
- Food protection during storage, prepartion, display, service, transportation
Ice bin does not have cover to protect food ice.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces of equipment and utensils clean
1) soda gun dispenser has a build up on inside of nozzles.
2) Top interior of microwave.
The food-contact surfaces of all equipment shall be kept free of accumulated soil.
- Floors properly constructed, clean, drained
Flooring under bar and to the rear has a large amount of bottle caps.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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8/28/2012 | Routine | 95 |
HACCP: Both the women's and the MEN'S restroom must have covered waste cans.
- Food protection during storage, prepartion, display, service, transportation
No cover for ice bin behind bar.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces clean
Crocks and a few other pieces of equipment on the back shelves are soiled on the exteriors.
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.
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4/9/2012 | Routine | 97 |
HACCP: Ensure products served to patrons in the facility are from approved sources.
- Food protection during storage, prepartion, display, service, transportation
No cover for ice bin behind bar.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces clean
1) Top of far beer cooler excessively dusty.
2) Outsides of crock pots soiled - do not forget handles.
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.
- Floors properly constructed, clean, drained
Flooring under bar top has a lot of bottle caps along baseboard areas and other hard to reach areas
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/21/2011 | Routine | 96 |
HIACCP: DOORS MUST BE SELF CLOSING, TIGHT FITTING, AND REMAIN CLOSED. AT ALL TIMES.
- Food protection during storage, prepartion, display, service, transportation
No cover for ice bin at bar.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Waste can in Men's restroom has no cover. Provide functional cover for waste can.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
- Non-food contact surfaces clean
1) Large amount of hanging dust build up on lines behind the far cooler and handsink behind the bar.
2) Inside of cabinetry where nuts and liquor is stored has excess dust build up.
3) Top of cooler that is recessed under the bar near entry to bar is excessively dusty/ dirty.
4) Some white shelving and the plastic trays holding canned goods etc. is soiled.
5) Bottle well is soiled.
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.
- Floors properly constructed, clean, drained
Floor is soiled in rear areaas and around legs and fronts of equipment.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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6/28/2011 | Routine | 95 |
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