Reviewed pest control- new company contract/ Ehrlick. Discussed storage of foods over night, cleaning, cooling. Ensure that staff is cleaning food prep stations at end of night.. Need additional rack in walk in freezer.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor of walk in freezer or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Detail cleaning, behind, between and under equipment and shelves 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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist.
Correction: Clean food crumbs and grease from equipment.Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/04/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomato (only TCF) in drawer unit cold holding at improper temperatures. Top of True perp holding at 45*F.
Correction: Relocated food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Units' temperatures were lowered by PIC.
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02/05/2015 | Risk Factor | |
Need chlorine test kit for glass bar dishmachine and 3-vat.
try not to use cardboard for open storage.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: True 3 door prep - 43°F
Correction: Food at 50°F
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: HIgh temp dishmachine did not completely melt blue wax on Temp Rite tape.
Correction: Repair was called in.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Detail cleaning under, behind, between equipment, legs, & wheels. Floor drains - remove covers & scrub
Correction:
- Pests - Controlling Pests*
Observation: Live insects in glue traps
Correction:
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11/04/2014 | Routine | |
Dish machine temperature verified by TempRite tape. !00 ppm chlorine in bar glass rinse.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin in walk in holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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11/07/2013 | Routine | |
Bar dish machine not receiving sanitizer. STOP using until corrected and use main dish machine for bar glasses. Need chlorine test strips to verify sanitizer rinse at being of each shift.
** Walk in holding foods at 41-43*F - needs to hold foods at 41*F or less consistently.
Reviewed glove usage with staff.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Wait staff observed slicing lemons using bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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12/07/2012 | Risk Factor | |
Repair made on walk in compressor terminal and temperature lowered on pizza prep. Foods cold holding below 41*F.
Gauge on order for dish machine. Test kit is for quaternary ammonium -still need chlorine
- Warewash Machines, Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device for the rinse tank of the warewashing machine is not operating.)
Correction: Provide a functioning temperature measuring device at the rinse compartment so employees can routinely monitor the water temperature.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: 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.
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10/25/2011 | Follow-up | |
Repair called made for walk in and pizza prep unit. Owner discarded fish in walk in and opened interior freezer door to rapidly chill the walk in until repair. Other PHF (45*F) relocated.
Dish machine in kitchen 170*F wash, 12 PSI on final rinse,+160*F TempRite tape.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Walkin and pizza prep cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the rinse tank of the warewashing machine is not operating.)
Correction: Provide a functioning temperature measuring device at the rinse compartment so employees can routinely monitor the water temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. USE main dish machine in kitchen until saniziter solution is obtained.
- 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: slicer.
Correction: Clean and sanitize these surfaces for food contact.
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10/20/2011 | Routine | |
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