Anna's Bar & Grill, 2144 Military Highway, South, Chesapeake, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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September 30, 2009 | Routine | 0 | 6 | Details / Comments |
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January 06, 2009 | Routine | 0 | 9 | Details / Comments |
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July 23, 2008 | Routine | 4 | 7 | Details / Comments |
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April 29, 2008 | Routine | 2 | 7 | Details / Comments |
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January 03, 2008 | Routine | 1 | 7 | Details / Comments |
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September 26, 2007 | Follow-up | 0 | 4 | Details / Comments |
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September 25, 2007 | Routine | 3 | 6 | Details / Comments |
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June 28, 2007 | Routine | 2 | 3 | Details / Comments |
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December 20, 2006 | Routine | 3 | 7 | Details / Comments |
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June 27, 2006 | Routine | 2 | 7 | Details / Comments |
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January 11, 2006 | Routine | 0 | 10 | Details / Comments |
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October 12, 2005 | Routine | 0 | 7 | Details / Comments |
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June 16, 2005 | Routine | 2 | 8 | Details / Comments |
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February 15, 2005 | Routine | 1 | 8 | Details / Comments |
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November 09, 2004 | Routine | 1 | 8 | Details / Comments |
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July 27, 2004 | Routine | 1 | 7 | Details / Comments |
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April 29, 2004 | Routine | 3 | 12 | Details / Comments |
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January 20, 2004 | Routine | 1 | 6 | Details / Comments |
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October 20, 2003 | Routine | 2 | 9 | Details / Comments |
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July 17, 2003 | Routine | 0 | 7 | Details / Comments |
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April 29, 2003 | Routine | 2 | 8 | Details / Comments |
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February 20, 2003 | Routine | 0 | 9 | Details / Comments |
September 30, 2009 (Routine)
Violations:
- 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. - 1580 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Rubbermaid cooler and storage container, some shelving units, ventilation filters.
Maintain nonfood-contact surfaces of equipment clean. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3180 - Repeat Some wall and floor surfaces noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
January 06, 2009 (Routine)
Violations:
- 0550 - Repeat In-use utensils improperly stored between use. Knives and utensils stored on wiping cloth.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. Provide adequate protection for ice used for consumption. - 1320 - There was no temperature measuring device located in the upright freezer unit
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1570 - The door gasket of the chest freezer is damaged.
Repair or replace the chest freezer door gasket in accordance with the manufacturer's specifications. - 1580 - The cutting board along the preparation area is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1750 - Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soda nozzle storage unit, shelving units in fry area, inside microwave,
Maintain nonfood-contact surfaces of equipment clean. - 3080 - Repeat Less than 20 foot candles of light was noted in the three compartment sink area (only 10 foot candles available-verified by light meter)
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area (only 10 foot candles available-verified by light meter)
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3180 - Ceiling in walk-in cooler, floor and wall by fry area, and floor under three compartment sink noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
No foods being prepared at time of site assessment. Renewal permit issued.
July 23, 2008 (Routine)
Violations:
- 0070 - New employee working for just over 2 weeks with no sanitation training, unable to tell strenght of sanitizer, how to wash hands etc. Worker from mobile unit not properly cooling foods. Workers are not properly trained in food safety as it relates to their assigned duties.
Train all employees in food safety as it relates to their assigned duties. Ensure all training is documented and training log is available at facility for review during follow up visit. - 0470 - Corrected During Inspection Critical Plastic trash liner placed in ice in ice machine.
Ice emptied and ice machine sanitized during inspection. Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils. - 0800 - Corrected During Inspection Critical Sausages, hot dogs and chili taken from mobile unit placed in chest freezer with containers stacked inside each other, wrapped with foil and plastic wrap at >100 x >2 hours, noted not being adequately cooled to prevent the growth of harmful bacteria.
Out of temperature foods voluntarily discarded during the inspection. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed sliced ham and cheese in the refrigeration unit was not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1700 - Corrected During Inspection Critical Chlorine sanitizing solution tested less than 50 parts per million, was not at an acceptable concentration.
Solutions adjusted to a level of 50 - 100 parts per million. - 2890 - Repeat Light bulb in walk in refrigerator is not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3080 - Less than 50 foot candles of light was noted in the preparation table cutting board and above the grill.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3180 - Floor under grill and ice machine, as well as, shelving unit next to grill noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Several critical violations noted. New employees present and the only employee present on arrival of EHS with no sanitation training. Employees are required to be trained within 14 days of hire. A training log or chart for facility listing all employee sanitation training and person in charge that is properly trained in sanitation training are required. Ensure training chart is in place and available for review for follow up visit to check status of employee training. Training can be by facility CFM's or by employees attending Chesapeake Health Department food handlers training offered twice a month or a combination of both training options. LEFTOVERS IMPROPERLY COOLING in facility are from mobile unit listed as not keeping leftovers. Please contact EHS to update mobile units information, risk assessment and inspection status, or contact EHS and inform if leftovers will no longer be kept from mobile units as listed in files. Correct violations noted. Facility improvements in dining area with new carpeting, and newly repaired and painted walls.
April 29, 2008 (Routine)
Violations:
- 0550 - In-use knives, fork, other cooking utensils improperly stored on cloth between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F. - 0610 - Bag of onions stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 A 2 - Corrected During Inspection Critical Meats and cheeses in top insert pan for preparation refrigerator cold holding at improper temperatures. Meats and cheeses placed on lattice type piece of plastic allowing for about 1/4 to 1/2 inch space between food and bottom of pan. Tomato stored in plastic bowl in pan, not in contact with bottom of pan. Tomato just prepared. Sliced meats and cheeses placed in top insert pan about 2 hours ago.
Discussed with bar tender, ensure food items are placed directly in bottom of clean sanitized pans, to ensure proper cold holding. Decrease amount of sliced cheese stored in insert pan. Meats and cheeses relocated to walk in refrigerator during inspection. Tomato placed in bottom of preparation unit. Ensure potentially hazardous foods are maintained at 41 F or below. - 0830 - Critical The ready-to-eat (RTE) commercially processed foods in the walk in refrigeration unit was not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Grill hood filtersStorage rack by grillScreen door
Clean these surfaces. - 2890 - Repeat Light bulb in walk in refrigerator not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3180 - Kitchen walls and area by water heater noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Ensure utensils are stored on clean sanitized surface or other approved method. Train staff to store food directly in insert pans for effective cold holding, and obtain food temperatures. No food preparation in progress during inspection. Wing sauce stored in cream puff container. Ensure commercial product containers are not reused for food storage and that food storage containers are approved durable containers able to be adequately cleaned and sanitized. Food manager certifications expired 21 March. Ensure CFMs are recertified.
January 03, 2008 (Routine)
Violations:
- 0820 2 - Corrected During Inspection Critical Sliced meat and cheese in the preparation refrigerator cold holding at improper temperatures, for 3 hours.
Food relocated to the walk in refrigerator for cold holding at 41F or below. Preparation refrigerator intermittently out of temperature and awaiting a part for repair. As a TEMPORARY MEASURE, place potentially hazardous food in insert pans of ice in the preparation refrigerator for prep. Ensure food is temperature checked at least every 4 hours and any food that is above 41 F is discarded. - 1060 - The nonfood contact surface of the storage cart is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - Preparation refrigerator awaiting part for repair and intermittently operating above temperature per owner. Refrigerator at 45 F today.
Ensure refrigerator is either adequately repaired and able to maintain food at 41 F or below for safe food cold holding or replace refrigerator. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outside of ovenStorage cartDoor between kitchen and hall to bathrooms
Maintain nonfood-contact surfaces of equipment clean. - 2810 - Kitchen wall coverings are rough and not smooth and easily cleanable.
Repair or replace wall or wall covering to make it smooth and easily cleanable. - 2890 - Repeat Light bulb in walk in refrigerator is not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3200 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Ensure cold holding units are operating correctly for cold food holding. Hold and document training for employee health policy, to include illness, handwashing and glove use. Permit Renewal Issued.
September 26, 2007 (Follow-up)
Violations:
- 1570 - Repeat The walk in refrigerator door with a broken latch was observed in a state of disrepair and damaged.
Repair the latch / door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. - 2890 - Repeat Walk in refrigerator light bulb is not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3180 - Repeat Kitchen walls noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Walk in refrigerator within required temperature range. Suggest lowering temperature from 36-39 F to ensure potentially hazardous foods are maintained at 41 F or below. Owner cleared to procure food for walk in refrigerator and resume normal menu for sale. Temperature and training charts will be started immediately to include training held on 25 September regarding adequate cooling.
September 25, 2007 (Routine)
Violations:
- 0480 - Red liquid stored in reused orange juice bottle.
Do Not reuse commercial containers. Properly Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0800 - Critical Leftover potentially hazardous foods from the hot dog cart noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0810 - The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 0820 - Critical Repeat Potentially hazardous foods mentioned above cold holding at improper temperatures from 45 F to 113 F.
Discard out of temperature food. Owner removed food from establishment to use for personal consumption after refusal to discard. DO NOT RETURN FOOD TO FACILITY. Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Begin and use a temperature chart; recording cold holding unit temperatures at the beginning of each day and at least every 4 hours; representative food temperatures from each refrigeration unit, final cook temperatures, delivery receipt temperatures and COOLING temperatures. - 0820 - Critical Walk in refrigerator temperature 53 F. Beer loaded in refrigerator today; leftovers placed in walk in without cooling; cardboard placed at back of shelf and bread stacked to ceiling of box, not allowing adequate air circulation; and door latch is broken.
Ensure walk in refrigerator is repaired and able to maintain food temperatures at 41 F or below. Remove cardboard and do not stack bread to ceiling to allow for adequate air circulation. - 0830 - Critical The prepared ready-to-eat (RTE) foods, (sliced cheese, sliced meat, leftover chili, leftover meatballs and meatballs in sauce etc. in the walk in refrigeration unit are not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1570 - The walk in refrigerator door with a broken latch was observed in a state of disrepair and damaged.
Repair the latch / door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. - 2890 - Walk in refrigerator light bulb is not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3180 - Repeat Kitchen walls noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Facility to TEMPORARILY stay open with loss of major refrigeration source by preparing food from freezer to cook to customer and by procuring non-shelf life food until walk in refrigerator repaired. . No potentially hazardous food to be kept in walk in until repaired. Begin and use temperature charts. Ensure updated training regarding proper cooling techniques, cold holding for potentially hazardous foods, and properly marking prepared foods is conducted and documented. Begin and use a training chart to record all sanitation training.
June 28, 2007 (Routine)
Violations:
- 0820 - Critical Refrigerator temperature 54 F. Food placed in preparation refrigerator 2 hours ago.
Repair refrigerator to ensure food cold holding in unit is 41 F or below. - 0820 - Corrected During Inspection Critical Lunch meat, cheese and tomatoe in the preparation refrigerator cold holding at improper temperatures (54 F).
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 2260 - Critical Repeat No air gap present between the ice machine drain and the floor drain.
Alter the drain to provide the required air gap. - 3170 - Facility roof recently repaired. Stained, bowed ceiling tile not maintained in good repair.
Replace ceiling tile and any other tiles previously water damaged from the leaking roof. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Walls behind sinks and cooking area as well as floor and drain area for the ice machine drain noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Establish and use temperature and training charts. Take and record temperatures at least every 4 hours to ensure food safety.
December 20, 2006 (Routine)
Violations:
- 0830 - Corrected During Inspection Critical Outdated milk present in the bar refrigerator.
Milk discarded during inspection. Ensure leftovers are discarded by the discard date. - 1060 - The nonfood contact surface of the wooden storage shelving in the kitchen, wooden shelving in the walk in refrigerator and the bare wooden floor in the soda syrup closet are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1100 - The food contact surface of the piece of bread rack used to elevate meat and cheese in the preparation refrigerator and the chipped plates are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the damaged items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Inside of ice machineBottom of ice plate
Clean and sanitize these surfaces for food contact. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Outside of stove
Clean these surfaces routinely. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Piping and bottom of reach in refrigerator.Shelving throughout the facilityUtensil drawer in kitchenGrease trap under 3 compartment sink
Maintain these nonfood-contact surfaces of in a clean condition. - 2260 - Critical No air gap present for the ice machine drain.
Adjust ice machine drain pipe to ensure an air gap is present. - 3170 - Missing or damaged floor tiles, holes in walls and damaged ceiling tiles (from previous leaking roof) are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Areas under the stove, 3 compartment sink, and storage shelving in the kitchen as well as are under and beside the ice machine and kitchen walls and ceiling noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Establish and maintain Temperature charts.
June 27, 2006 (Routine)
Violations:
- 0570 - Wiping cloth improperly stored between use on top of food prep counter.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 - Corrected During Inspection Critical Processed Italian salad dressing was cold holding at improper temperatures due to not being maintained at the proper refrigeration temperature once the container of dressing was opened.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Follow proper refrigeration instructions placed on the containers of processed foods. - 1570 - Build-up of frozen condensation in the Arquette stand-up freezer compartment.
Remove the build-up of frozen condensation from the freezer compartment. - 1570 - Sandwich unit, walk-in cooler door latch, and screened door screen were observed in a state of disrepair and damaged.
Repair the broken equipment to good working order. - 1570 - The hand-held can opener blade is rusted and dull.
Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened. - 1580 - Repeat The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: HAND-HELD CAN OPENER.
Clean and sanitize these surfaces for food contact. - 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 3180 - Water damage noted on sporadic kitchen ceiling tiles.
Replace the stained ceiling tiles with clean, smooth, and easily cleanable tiles. - 3220 - Mop not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3340 1 - Spray cans of lubricant, foam sealant, and paint are stored with the containers of cleaners.
Store non-cleaning products in a separate area away from cleaning products.
January 11, 2006 (Routine)
Violations:
- 1400 - Condensation is pooling in the bottom of the sandwich unit.
Repair the unit so that all condensation properly drains. - 1570 - The lid gasket of the chest freezer is damaged.
Repair or replace the lid gasket in accordance with the manufacturer's specifications. - 1580 - Repeat The cutting board at the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: all kitchen shelves, freezers, stove, hood, fryer stand, tool racks, ice maker, liquor cabinet, ...
Clean and sanitize these surfaces. - 2350 ii - The faucet at the dish sinks is loose and leaks.
Repair or replace the faucet. - 2920 - Ladies' toilet room door is not tight fitting. and/or provided with a self- closing door
Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents: gap observed at bottom of screen door.
Protect the food establishment against the entry of insects and rodents by eliminating the gaps around the door. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors: fan is blocked in the ladies' room.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3180 - Repeat Kitchen floor, walls, pipes, conduits, restroom fans, fixtures noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
October 12, 2005 (Routine)
Violations:
- 1100 - The food contact surfaces of the damaged plates are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Remove/replace the dishes to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 1580 - Repeat The cutting board at the sandwich unit is heavily scratched and stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: stove, fryer stand, black shelves, cabinets, hardware racks,...
Clean and sanitize these surfaces. - 2890 - Light bulb in the walk in is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3180 - Repeat Kitchen walls, floor, conduits, rest room fans, and trash cans, closet all noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
June 16, 2005 (Routine)
Violations:
- 0240 - Repeat Employee observed working in the food service area without proper hair restraint.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0690 - Shooters observed stacked in old beer cases in the keg cooler.
Protect food from miscellaneous sources of contamination with individual wrappings or the use of an approved storage container. - 0840 - Critical Repeat According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk and dip in the refrigerator, the food should have been discarded days ago.
Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - Repeat The temperature measuring device located in the upright freezer could not be located.
Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1580 - The cutting board at the sandwich unit is scratched, scored, and stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of 50 ppm with a water temperature of 120F. - 1750 - Repeat Manufacturer containers were observed reused for the storage of sugar, hot sauce,...
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: stove, all kitchen shelves, walkin racks, freezers, ice maker interior, liquor cabinet, ...
Clean and sanitize these surfaces. Defrost the freezers. - 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order. - 3180 - Repeat Kitchen floor, walls, outlets, and conduits, restroom fans noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A REGULAR CLEANING SCHEDULE NEEDS TO BE ESTABLISHED and followed to maintain the facility in a clean and sanitary manner.
February 15, 2005 (Routine)
Violations:
- 0840 - Critical Repeat According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sour cream in the refrigerator, the food should have been discarded last month.
Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - The temperature measuring device located upright freezer could not be located.
Provide an easily readable thermometer in the front of the unit so employees can accurately read the temperature. - 1750 - Repeat Manufacturer containers (ones that food came in originally) were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following food and nonfood contact surfaces: ice maker interior, stove, fryer stand, exhaust hood, tool racks, upright freezer, sandwich unit board, kitchen shelves, toaster oven,....
Clean and sanitize these surfaces. - 3080 - Less than 50 foot candles of light was noted in the kitchen (one light in disrepair).
Repair the light. Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3090 - Exhaust fan is disabled in the ladies' room. Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
Provide mechanical ventilation that is sufficient to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3170 - Repeat Kitchen wall is not maintained in good repair
Replace deteriorated wall sections. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Floors, walls, pipes, water heater, outlets, baseboards, doorways, rest room fans noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Manager certifications expire in May. See flyer provided for recert course info.
November 09, 2004 (Routine)
Violations:
- 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3270 - Flies observed in the kitchen.
When pests are found use methods such as trapping devices or other means of approved pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3340 - Critical Repeat Containers of cleaners not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. - 1570 - Repeat The chest freezer lid was observed in a state of disrepair and damaged.
Repair the lid gasket to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. - 3170 - Repeat Wall behind the dish sinks is not maintained in good repair
Repair/replace the wall covering. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Kitchen walls, floor, pipes, outlets, rest room fans noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 1770 B - Repeat Observed accumulations of grease deposits, food, or other soil on the following food contact surfaces: cutting board, oven, stove, ice maker, walk in fan, freezers.
Clean and sanitize these surfaces for food contact. Defrost freezers. Clean, organize tool shelves. - 2000 - Repeat Single service items observed stored in soiled plastic bags.
Store single service items in its original, clean, protective packaging or inverted in an approved dispenser. - 2000 - Repeat Clean plastic containers and lids observed stored in old card board boxes.
Store equipment and utensils inverted or in a washable container to prevent contamination while in storage.
July 27, 2004 (Routine)
Violations:
- 0840 - Critical Repeat According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) coleslaw in the refrigerator, the food should have been discarded five days ago.
Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: fryer stand, stove drip tray, walk in fan guard.
Clean and sanitize these surfaces. - 1570 - Repeat Chest freezer gaskets were observed in a state of disrepair and damaged.
Repair/replace the gaskets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. - 3170 - Repeat Wall behind the three compartment sink is not maintained in good repair
Repair/replace wall covering. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3030 - Repeat Towel dispenser in the ladies' room is broken.
Hand drying devices such as individual disposable paper towels in a dispenser or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3180 - Repeat Kitchen floor under equipment, men's exhaust fan noted in need of cleaning.
All floors, walls, fixtures, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 2000 - Observed several, soiled sleeves of disposable cups in the kitchen.
Discard soiled sleeves of cups.
April 29, 2004 (Routine)
Violations:
- 0820 - Critical Foods in the top of the sandwich unit cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Keep lids on the unit as much as possible. Reccomend insulated lids. Discard any foods that have exceeded 41*F for four hours or more. - 3170 - Repeat Some wall areas are deteriotrated, not maintained in good repair
Repair/replace wall panels. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1570 - The chest freezer gaskets are damaged.
Replace the gaskets in accordance with the manufacturer's specifications. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents (front door propped open, back screen door is not insect-proof).
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: shakers, cutting board, utensil drawer, ice maker, tool shelves, stove, toaster, fryer stand, shelves, cabinet, plastic tubs, trash can,.....
Clean and sanitize these surfaces for food contact. - 3180 - Repeat Kitchen walls, floor, pipes, outlets, rest room doors noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3030 - Towel dispenser observed broken in the ladies' room.
Repair the towel dispenser. Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 1100 - The food contact surfaces of the damaged plastic containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the items. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 1750 - Manufacturer containers (ones that food came in originally) were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 3090 - Ventilation fan is not operational in the ladies' room.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3340 - Critical Containers of cleaners are not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. - 3290 - Paint noted to be stored in such a way that could contaminate sodas.
Maintenance equipment, supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
*Sanitation is poor again today. Clean everything and remove all unnecessary items from the facility.
January 20, 2004 (Routine)
Violations:
- 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) coleslaw in the refrigerator, the food should have been discarded weeks ago.
Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice maker, slicer, cutting boards, microwaves,....
Clean and sanitize these surfaces for food contact. - 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: stove, fryer stand, small toaster, .....
Maintain nonfood-contact surfaces of equipment clean. - 3180 - Repeat Kitchen floor, baseboards, pipes noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3170 - Repeat Some wall panels not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0610 - Repeat Food (ONIONS) stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Permit renewed.
October 20, 2003 (Routine)
Violations:
- 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination (many cases of beer).
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. - 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor (many cases of beer stacked in the middle of the kitchen floor).
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents (front door propped open and gaps around the back screen door).
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 2790 - Repeat The indoor ceiling material located in the kitchen and rest rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food (bottled drink in drink ice bin).
Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. - 2000 - Repeat Single service items observed unprotected from contamination under the fryer. Also observed several, heavily soiled sleeves of styrofoam cups on shelf.
Store single service items inverted in clean plastic, or in an approved dispenser. Discard all soiled items. - 3270 - Critical Numerous flies observed in the kitchen.
Keep doors closed. When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice maker interior, microwave, tables, slicer, liquor spouts, soiled equipment and containers,...
Clean and sanitize these surfaces for food contact. - 1770 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: every shelf and cabinet in the facility, stove, pizza oven, fryer stand, mop sink, tool shelf,.....
Maintain nonfood-contact surfaces of equipment clean. - 3180 - Repeat All floors, walls, baseboards, rest room fixtures, trash cans, kitchen lights, fan, pipes, outlets,....noted in dire need of cleaning.
All floors, walls, ceilings,... must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3170 - Kitchen walls is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
**A reinspection/permit inspection will be conducted in January (application and $40 fee required) .ALL VIOLATIONS MUST BE CORRECTED BY THAT TIME IN ORDER FOR THE PERMIT TO BE RENEWED. Several violations have been noted repeatedly and the facility needs a top to bottom cleaning and removal of all unnecessary items. Several repairs are needed as well.
July 17, 2003 (Routine)
Violations:
- 0610 - Repeat Food (multiple cases of beer) stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2790 - Repeat The indoor ceiling material located in the kitchen and rest rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice maker interior, soda gun, tables, cabinets, shelves, stove, fryer stand, brown microwave,...
Clean and sanitize these surfaces for food contact. - 2000 - Single service items observed unprotected from contamination.
Remove the "to go" containers stored under the fryer.Store single service items inverted, in plastic, or in an approved dispenser in a location where they will not become contaminated. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3180 - Repeat All kitchen walls, baseboards, outlets, pipes, fan, floor, and rest room fixtures and dispensers.....noted in dire need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
*Facility needs a top to bottom cleaning including the removal of many unnecessary items. **Correct all violations by next routine inspection.
April 29, 2003 (Routine)
Violations:
- 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) coleslaw in the refrigerator, the food should have been discarded seven days ago.
Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1570 - Repeat Front wall of keg cooler was observed in a state of disrepair and damaged.
Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cooler, remove it. - 3030 - Repeat Observed towel dispensers in rest rooms broken.
Repair or replace the dispensers. Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 2790 - Repeat The indoor ceiling material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 1750 - Repeat Manufacturer containers ( those that food came in originally) were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1750 - Used aluminum foil pans observed cleaned and stored for reuse.
Discontinue the reuse of single-use containers for food purposes. Provide approved reusable food storage containers designed for your food storage needs. - 0610 - Repeat Food stored on the floor Numerous cases of beer stacked in the middle of the kitchen floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3180 - Repeat Kitchen walls, pipes, ceiling tiles, vents, men's exhauust fan noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: stove, can opener base, kitchen shelves, fryer stand.
Maintain nonfood-contact surfaces of equipment clean. - 3340 - Critical Containers of oven cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Numerous grease and dust covered boxes and items.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
February 20, 2003 (Routine)
Violations:
- 3180 - Repeat All kitchen walls, ceiling tiles, fan, vent, trim,... noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 2790 - The indoor ceiling material located in the kitchen does not meet the standard of smooth, durable and easily cleanable.
Replace the indoor ceiling at the area designated so it is smooth, washable, and durable. - 3030 - Repeat Towel dispensers are broken in the restrooms.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: plastic containers,prep tables, shelves, ice maker interior, upright freezer, ...
Clean and sanitize these surfaces for food contact. - 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: stove, exhaust hood, fryer stand, tool shelf unit, water heater,...
Maintain nonfood-contact surfaces of equipment clean. - 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1100 - Repeat The food contact surface of the scored cutting board and rusty walk in racks is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the walk in racks and the cutting board to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 1400 - The walk in condensation drain line is disconnected.
Alter or replace the waste collection drain line so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. - 2840 - Repeat Rug/mat behind the bar.
Remove the rug/mat. Replace with approved floor mat (all rubber). - 1570 - Keg cooler was observed in a state of disrepair and damaged.
Repair the front wall of the keg cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
Develop and enforce a detailed, written cleaning program to cover every surface and piece of equipment.In addition to improving sanitation, remove ALL unused, unnecessary items in the facility.
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