Dishwashers appear to be working properly.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: No thermometer in bar cooler.
Correction: Provide a thermometer in the bar cooler.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Bottom drawer of cooler not closing properly.
Correction: Repair unit so drawer closes properly.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No towels at pizza prep handsink.
Correction: Provide towels at handsink.
- Physical Facilities in Good Repair
Observation: Dead lamps in dry storage room.
Correction: Replace dead lamps.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Bar handsink faucet sensor not working.
Correction: Repair handsink faucet sensor.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Bar handwashing sink not clean.
Correction: Keep handwashing facilities clean.
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01/22/2015 | Routine | |
Discussed the critical items and mop sink back-flow prevention valve handouts with the PIC. Both dishwasher appear to be working properly.
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometers in the bar coolers.
Correction: Provide thermometers in the bar coolers.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink in the dishwasher area was less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F.
- Backflow Prevention Device, Design Standard
Observation: The mop sink water line to the hose with the spray nozzle lacks a back-siphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application.
- Handwashing Cleanser - Availability
Observation: No soap at the hand washing sink in the pizza prep area.
Correction: Provide hand soap at all hand washing sinks.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels at the pizza prep hand washing sink.
Correction: Hand drying devices such as individual disposable paper towels must be provided at all hand washing sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the dish machine area. Measured 12-15 foot-candles.
Correction: Provide at least 20 foot candles of light in the dishwasher area. Recommend two 2X2 fluorescent ceiling light fixtures.
- Physical Facilities in Good Repair
Observation: Dead lamps in the dough walk-in cooler and in the small exhaust hood.
Correction: Replace the dead lamps.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The handwashing sinks in the dish machine and dough prep areas were unclean.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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02/18/2014 | Routine | |
Discussed Hnadwashing, Handling RTE Foods, Glove Use, & Employee Health
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometers located in the 1-door under-counter beverage station cooler, 1-door pasta cooler, & 2-drawer cooler, 4-door keg cooler.
Correction: Provide thermometers in all coolers so that employees can routinely monitor the temperature.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at dishwasher was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing sink in the pizza prep area.
Correction: Hand drying devices such as individual disposable paper towels must be provided at all hand washing sinks.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cooking line. Measured 20-35 foot-candles.
Correction: provide at least 50 foot candles in the cooking line areas. Recommend 100 watt frosted bulbs or fluorescent lamp equivalent in exhaust hoods.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the dishwasher area. Measured 14-18 foot candles.
Correction: Provide at least 20 foot candles of light in the dishwasher area.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handsink faucet sensor in beverage station area not working.
Correction: Repair / replace broken handsink faucet.
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03/05/2013 | Routine | |
Discussed Employee Heath Policy Agreements
- Temperature Measuring Devices (corrected on site)
Observation: There were no thermometers in the 2-drawer cooler, or in the bar 4-door cooler.
Correction: Provide a temperature measuring device in all cold holding equipment.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the large mechanical warewashing machine are soiled with food debris and, limescale. Debris in nozzle jets.
Correction: Delime unit and use a brush on the surfaces. Clean out nozzle jet assemblies more frequently.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Cook's food thermometers were found out of calibration.
Correction: Recalibrate the cook's thermometers as necessary to ensure their accuracy in the range of use.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Debris on chef's knife in knife rack.
Correction: Store only clean / sanitized knives in knife rack.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Cook's thermometers stored in a container with sanitizer & food debris.
Correction: Do not store soiled cook's thermometers in sanitizer.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Cook's knives stored between equipment.
Correction: Do store knives between equipment - tables & prep cooler, etc.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the cooking lines. Measured 15-20 foot-candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or utensils. Recommend 100 bulbs or equivalent in exhaust hoods.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the dishwasher area. Measured 15 foot-candles.
Correction: Provide at least 20 foot candles of light in warewashing areas. Recommend additional shielded / covered lighting or shatter-resistant lamps / bulbs in the area.
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11/09/2011 | Routine | |
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