HACCP Date-marking of milk products.
Chlorine sanitizing bucket concentration: 200 ppm
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
Interior center plate of microwave is soiled.
Wash, rinse, and sanitize center plate.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
Bottom tray of pizza oven is excessively soiled.
Thoroughly wash and clean bottom tray.
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.
- Critical: Outer openings protected from insects, rodent proof
Side door of establishment was propped open before and during inspection.
Provide a screening or other means of protection to minimize the entrance of insects. Corrected
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10/19/2015 | Routine | 93 |
HACCP Reviewed proper date-marking of potentially hazardous foods.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. Bottom tray of pizza, 2. soda gun hostlers.
Routinely clean tray.
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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7/2/2015 | Routine | 99 |
HACCP Reviewed date-marking of potentially hazardous foods. Comerically pre-packaged potentially hazardous foods shall be date-marked once the food item has been prepped. Count day of preparation as day 1. Discard after 7 days
Chlorine sanitizing three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Numerous food items located in the prep cooler are not date-marked.
Clearly date-mark all potentially hazardous foods. Corrected by education.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. bar soda gun hoslters, 2. bun toaster.
Wash, rinse, and sanitize all food contact surfaces.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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3/2/2015 | Routine | 89 |
HACCP Discussed general food storage.
Chlorine three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1.handle of soda guns, 2. bottom tray of pizza oven.
Routinely wash and clean all non-food contact surfaces.
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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10/20/2014 | Routine | 99 |
HACCP Provide effective means to reduce the presence of pests and rodents.
Chlorine sanitizer concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
Bottom tray of pizza oven is excessivly soiled with food debris.
Wash and clean tray.
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.
- Critical: Outer openings protected from insects, rodent proof
Outer front door and side door of establishment is propped open to the outside.
Provide screens or protective door coverings for openings to reduce the risk of pests and rodents
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5/13/2014 | Routine | 95 |
HACCP: All potentially hazardous foods shall be date-marked. Mark day of preparation or day that food item was opened as day 1. Foods shall be discarded at 7 days.
Chlorine sanitizing three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following items are not date-marked: 1. gallon of milk, 2. open packages of deli meat, 3. sour cream, 4. open tub of macaroni salad.
Clearly date-mark all ready-to-eat potentially hazardous foods
- Food contact surfaces of equipment and utensils clean
Interior bottom surface of white mini refrigerator is soiled. Holsters of beverage gun are soiled.
Wash, rinse, and sanitize interior of holsters and interior of white mini refrigerator.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- No Certified Manager Present
Valid FSSMC certification not provided at time of inspection.
Provide valid, updated FSSMC certification at next inspection.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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2/13/2014 | Routine | 93 |
HACCP: Labeling potentially hazardous foods with date and time of preparation.
cl- sanitizer is used in the establishment.
Frozen foods were frozen.
Note: Breakfast and lunch are served on a daily basis beginning at 6 am.
- Critical: Foods properly cooled
1. Large container of cooked taco meat stored in prep fridge was not labeled with date and time of preparation. Menu shows tacos were served the day before inspection. Taco meat labeled with a discard/consume by date. 2. Three wrapped packages of microwave meatloaf not labeled with date and time of preparation. Labeled meatloaf. 3. Shredded cheese in prep fridge not labeled with date the package was opened. Dated.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Ice scoop at bar stored with handle touching ice. Corrected by storing handle extended out of ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
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11/13/2013 | Routine | 90 |
HACCP: Discussed and provided date marking haccp. Sanitizer used is Chlorine.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior(bottom & door shelves) of the mini cooler, interior of the microwave and holster of soda gun holder.
Clean and sanitize these areas routinely to prevent accumulated soil.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: door track ledges of the beer coolers, gasket of freezer next to the hand sink and the trof where the liquor is stored.
Clean and maintain clean all non-food contact surfaces to prevent accumulated soil.
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.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
The dumpster lid is left open.
Corrected the lids were closed.
Waste containers stored outside the establishment such as dumpster, compactor and compactor systems shall be kept covered when not in actual use.
- Floors properly constructed, clean, drained
The floor under the beer kegs in the walk in cooler is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
Raid Hot Shot pest spray was being stored with stainless steal cleaner.
Corrected by moving the pest spray so it is physically separated from the cleaners.
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.
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8/6/2013 | Routine | 89 |
HACCP DISCUSSION: DATE MARKING
- Original container, properly labeled, consumer advisory
Containers of mashed potatoes and other food in the walk-in not labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooled
Container of avocado ranch dressing in the walk-in cooler not labeled with date.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
- Food contact surfaces of equipment and utensils clean
Soiled surfaces of pizza ovens at the bar
Soiled surfaces of racks in the walk-in cooler.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
Soiled floors under utlities behind bar counter. Clean and maintain clean.
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3/19/2013 | Routine | 91 |
HACCP DISCUSSION: PEST CONTROL
- Food contact surfaces designed, constructed, maintained, installed, located.
Peeling surface of wooden racks in the walk-in cooler. Make smooth and easily cleaned.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Outside dumpster left opened.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Floors properly constructed, clean, drained
Soiled floors under utilities and equipments behind the bar counter. Routinely pull equipments and clean hard to reach area.
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10/3/2012 | Routine | 95 |
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