- 229.167 (p) (5) use of wrong sinks. Glasses stored inside bar hand washing sink.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing: hand sanitizer, nail brush and or employee incentives.
- * 229.163(b) Demonstation of Knowledge. Need to have certified food manager credentials available for review.
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08/18/2015 | 89 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store cooked meat away from raw meat. Prime Rib stored on top of raw patties.
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02/06/2015 | 96 |
- Ran out of gloves
- 229.165 (f) (12) (B)integral thermomter.
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09/08/2014 | 93 |
- 229.166 (g) (4) (B)backflow preventer. Need vacuum breaker at mop sink hose bib.
- 229.165 (h) (2)thermometer available. Provide thermometers as needed, for all coolers and freezers storing potentially hazardous foods.
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03/24/2014 | 93 |
- BARE HAND CONTACT OBSERVED WITH SANDWICH MAKINGS AND BREAD. NO BARE HAND DOCUMENTATION AVAILABLE AT SITE. ENSURE SAFEGUARDS ARE UTILIZED WHEN WORKING WITH READY TO EAT FOODS SUCH AS (BUT NOT LIMITED TO) GLOVES AND UTENSILS.
- SOME PREPARED POTENTIALLY HAZARDOUS FOODS IN WALK-IN COOLER NOT LABELED WITH A USE-BY DATE. ENSURE ALL PREPARED POTENTIALLY HAZARDOUS FOODS ARE LABELED WITH A USE-BY DATE THAT IS NOT TO EXCEED 7 DAYS AFTER PREPARATION WITH THE DAY OF PREPARATION COUNTING AS DAY 1.
- POT FOUND WITH HEAVY ACCUMULATION OF KNICKS AND CUTS. ENSURE ALL FOOD CONTACT SURFACES FOUND WITH HEAVY ACCUMULATION OF KNICKS, CUTS, AND SCARS ARE REPLACED.
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07/01/2013 | 89 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Store foods properly to prevent cross contamination. Observed raw eggs on shelf above potatoes and raw meats above beverages in walk-in cooler.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. Foods stored in coolers and opened bulk foods must be protected during storage (for ex., uncovered batter in walk-in cooler and opened/unprotected bag of bread crumbs with aluminim trays stored in the bag on top of the crumbs).
- Ice used as coolant may not be used an ingredient or food. Observed bottled water in ice bin storing ice for consumption.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days. Observed unlabeled items older than 24 hours stored in cooler (for e.g., partially cooked prime meat, deer meat sausages).
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority. Employee opted to use gloves to handle ready-to-eat foods.
- There must be at least one person per shift who is Food Manager certified.
- 229.165 (f) (12) (B)integral thermometer. Provide a thermometer to grill cooler.
- 229.165 (d) (1) (A)smooth. Multiuse food-contact surfaces are not smooth: repair/replace rusty cooler shelves, worn out cooler gasket and rusty interior of sandwich cooler in grill area--must be smooth, easy-cleanable, non-absorbent. Note: Do not use towels to line interior of cooler.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: Clean sandwich cooler gaskets, all shelves in grill area an storage areas.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean build up inside ice machine.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris: clean exterior of all equipment (grill, coolers, shelves) from accumulated grease and food residue.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: unused dishwares and single service items (in storage area) and unused soda gun and ice bins at bar must be kept clean to sight and touch.
- Wastewater must be properly disposed in the sewer. Observed wastewater accumulated under a beer bin at the bar and under the dish machine.
- Ice scoops: must be stored in ice bin with handle/s upright to prevent cross contamination and scoops at the ice machine must be stored in a clean, washable container instead of storing them on top of the unit.
- 229.167 (e) (3) (A) no towels. Supply the bar handwash station with individual disposable towels.
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01/31/2013 | 73 |
- 229.164 (o) (6) (B) (ii). Ensure foods stored in walk-in cooler (WIC) are held at 41F or below. Observed foods held at 48-50F in WIC (see condemnation list). DO not store potentially hazardous foods in WIC until able to hold foods at 41F or below.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only. Observed Bar handsink with ice, straws and cups.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. Observed an employee drink in an open cup in the food prep area.
- 229.165 (d) (1) (B)free of breaks, cracks. Interior of reach in cooler and cooler shelves must be smooth, easy-cleanable and non-absorbent. Observed rusty surfaces.
- 229.165 (m) (2)non food contact dirty. Clean accumulated grease and debris on all equipment under the venthood.
- 229.165 (f) (12) (B)integral thermomter. Cooler (beer) in Bar stroing potentially hazardous drinks/foods must have a thermometer.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas. Observed bottle of degrease hanging over dishwash area.
- 229.168 (a) toxics not labeled. Label containers with common name of toxic material. Observed container of handsoap at bar without a label.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days. Observed unlabeled items older than 24 hrs stored in walk-in cooler (prime beef, potato salad).
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Store foods properly to prevent cross contamination. Observed raw eggs on top shelf above RTE foods in walk-in cooler.
- There must be at least one person per shift who is Food Manager certified.
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02/02/2012 | 71 |
| No violation noted during this evaluation. | 05/11/2009 | 97 |
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