- Equipment - Good Repair and Proper Adjustment
Observation: Table shelf was observed in a state of disrepair and damaged.
Correction: Repair the table shelf 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 table shelf, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch:cutting knives located at the magnetic knife strip.
Correction: Clean and sanitize these surfaces for food contact.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the walk-in downstairs not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: One toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: 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.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided inside one of the rest-rooms downstairs.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor area underneath the table located at the prep line noted in need of cleaning.
Correction: 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.
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03/22/2016 | Routine | |
| No violation noted during this evaluation. | 10/15/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: potato chipper.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at both men's and women's rest-rooms 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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the women's and warewashing handsinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/12/2015 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the upstairs kitchen is being used as a dump station: handwashing station in the dishwashing room in the basement is being used to soak dishes. .
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle (window cleaner) observed without a label.
Correction: Label spray bottles with contents or discard.
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12/18/2014 | Risk Factor | |
| No violation noted during this evaluation. | 08/20/2014 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and or debris:
- Exterior of Ice Machine
- Door Gasket to the Walk-in Refrigerator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes and bussing totes preventing its use.
- Light Bulbs Protective Shielding
Observation: Light bulb and florescent light tube in the Dry Storage Room are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield the florescent light tube and replace light bulb with a coated or shatter-resistant bulb.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: 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.
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04/22/2014 | Routine | |
Facility is approved to operate.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor in dishwashing room is not smooth and easily cleanable.
Correction: Resurface/recoat the floor to make it smooth, impervious and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls in the dishwashing room and floor in the walk in refrigerator room have an accumulation of grime and/or debris.
Correction: 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.
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03/24/2014 | Pre-Opening | |
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