July 08, 2009 (Risk Factor Assessment)

• 0220 - Corrected During Inspection Critical Coffee cup in service area.
  Personal drinks are to have lids and straws. Discarded.
• 0840 - Corrected During Inspection Critical Several food items in walk-in had passed the 7 day shelf life: chili 6/27, vegetable soup 6/28, clam chowder 6/29.
  PIC discarded all three. I recommend placing an end date on label so all workers can readily identify when to discard. Remember day of prep or opening is considered day one.

April 06, 2009 (Routine)

• 3045 - "Employees must wash hands" sign missing from bar handsink.
  Provide.
• 0760 - Corrected During Inspection Critical Vegetable soup at 148 degrees. This was placed on steam table at 11 am today, at 1 pm it had not reached 165 degrees.
  PIC discarded. We discussed using microwave or stove top to reheat to 165 degrees rapidly and then hot holding on steam table. Use thermometer to verify procedures.
• 3330 - Corrected During Inspection Critical Unlabeled sprayer.
  Corrected.
• 1320 - Corrected During Inspection Thermometer missing in bar refrigerator storing dairy product.
  Corrected.
• 1060 - Corrected During Inspection Paper lining trays.
  Remove paper.
• 1570 - Water standing inside keg box.
  Ensure drainage tube is not clogged.
• 1530 - Repeat No QT10 test kit for quat sanitizer.
  Provide strips.
• 1770 C - Repeat Can opener holder is dirty (corrected). Interior of fry cabinets found greasy, interior of keg boxes found soiled. Fryer vents have grease build up.
  Clean thoroughly.
• 2350 ii - Repeat Leak under 3 compartment sink.
  Repair.
• 3180 - Repeat The following areas were found dirty: bar floor smoking side, beer cooler walls, left fan grill in walk-in.
  Clean these areas.

February 06, 2009 (Follow-up)

February 04, 2009 (Routine)

• 1700 - Critical Repeat Dishmachine has no chlorine residual.
  Do not use until serviced. Service person was called. Wash, rinse and sanitize in 3 compartment sink until repaired.
• 1790 - Interior of microwave soiled.
  Clean.
• 1770 A - Critical Slicer found dirty.
  Clean and sanitize thoroughly.
• 1780 E - Can opener found dirty.
  Clean and sanitize.
• 0610 - Food on freezer floor.
  Elevate 6".
• 0570 - Wet wiping cloth on counter.
  Maintain cloths in clean sanitizing solution.
• 2000 C - Boxes of single serve cups on floor.
  Elevate 6".
• 1060 - Soda crates have been used to store beer in walk-in.
  Provide dunnage racks intended for that purpose.
• 1370 - No alarm installed on dishmachine to indicate the need for sanitizer.
  Install alarm.
• 1530 - No QT-10 test strips for sanitizer at 3 compartment.
  Use chlorine in 3 compartment until you get them.
• 1770 C - The following were found dirty: fryer vents, interior of fryer cabinets, shelf under grill, can opener holder.
  Clean.
• 2350 ii - Floor drain near 3 compartment sink found without grate/screen.
  Provide one.
• 3170 - Marlite behind cookline has build up (it may be burned).
  Clean or replace .
• 2810 - Rough ceiling in walk-in, it is uncleanable and now soiled.
  Make cleanable.
• 3300 - Unnecessary items in kitchen (lights, old fan, vents).
  Remove.
• 3180 - Fan grill in walk-in, walk-in ceiling, beer cooler wells, cookline floor found soiled.
  Clean.
• 2890 - Light shields are missing in coolers, cookline.
  Provide shields or shatterproof bulbs.
• 3200 - Hood is dusty.
  Clean.

August 08, 2008 (Risk Factor Assessment)

• 0220 - Corrected During Inspection Critical Found open cup for employee drink in two places.
  Food employees may drink from cup with lid and straw.
• 3020 - Corrected During Inspection Repeat Found no soap at handsink by foodservice concessions bar.
  Provide soap dispenser at every handsink at all times.
• 3240 - Repeat Hot water faucet broken at handsink in kitchen.
  Repair or replace.
• 1700 - Corrected During Inspection Critical Repeat Found no chlorine sanitizer in dishmachine.
  Cease using dishmachine until repaired to provide adequate sanitizer.
• 0830 - Critical Found prepared foods lacking label and date.
  Provide label and date.
• 0840 - Corrected During Inspection Critical Found foods >7 days old (taco meat 7/26, mashed potatoes 7/4, broccoli cheese soup 7/26).
  Discard after 7 days. Discarded.
• 3330 - Critical Found spray bottle of degreaser with no label.
  Maintain accurate label on all cleansers/toxics.

March 18, 2008 (Follow-up)

February 04, 2008 (Routine)

• 0060 - Critical No certified manager on staff, cooks do not demonstrate knowledge of temperatures.
  Correct by having someone on the food staff who is certified or can pass the demonstration of knowledge exam.
• 0820 1 - Corrected During Inspection Critical Observed jumbo hot dogs on roller at 115-125 degrees.
  Corrected on site by turning rollers up to high-temperature reached 191 degrees (medium heat should be sufficient).
• 1510 - No food thermometer available for the cook.
  Correct by supplying metal stem food thermometer, digital or scaled in 2 degree increments. Teach proper cooking and holding temperatures.
• 1530 - No chlorine test strips available to monitor the concentration of sanitizer.
  Correct by providing.
• 1700 - Corrected During Inspection Critical The sanitizer to the dishwasher is empty.
  Corrected on site by temporarily hooking up to bleach bottle. Regular sanitizer to be obtained from other store or supplier.
• 1800 - Nonfood contact surfaces with dirt/dust/debris; hood vents and fire suppression over top grill, ovens and hot dog rollers; top of dishwasher; floors behind ovens/grills.
  Correct by cleaning.
• 3020 - No soap at smoking bar handsink.
  Corrected on site by supplying.
• 3030 - Corrected During Inspection Missing paper towels at back and front kitchen handsinks.
  Corrected on site by supplying.
• 3080 - Insufficient lighting in dry storage.
  Correct by increasing.
• 3240 - The hot water at the kitchen handsink does not work.
  Correct immediately by repairing.

July 26, 2007 (Critical Procedures)

April 18, 2007 (Routine)

January 29, 2007 (Critical Procedures)

October 27, 2006 (Critical Procedures)

July 28, 2006 (Critical Procedures)

April 27, 2006 (Routine)

• 0610 - Boxes of food on floor in freezer and in dry storage.
  Store at least 6" off floor.
• 0820 - Corrected During Inspection Critical Hot dogs on heat rollers at 125 and 131 degrees.
  Corrected by turning up heat from low to medium-high.
• 0830 - Critical PHF without date labels: sliced deli meats and baked beans in walk in.
  Label with date prepared.
• 1320 - Repeat Some refrig units in bar areas missing thermometers.
  Provide.
• 2190 - Hot water at handsinks and restrooms are<105 degrees.
  Maintenance to supply hot water >110 degrees.
• 2890 - Several unshielded/uncoated light bulbs throughout kitchen and food storage areas.
  Cover with light shields or supply coated light bulbs.
• 3020 - Some handsinks without soap.
  Provide.
• 3030 - Repeat Most handwash sinks without paper towels.
  Provide.
• 3045 - All handwash sinks without signage.
  Provide.

March 07, 2006 (Routine)

December 05, 2005 (Routine)

• 0260 - Critical Several spoiled produce items in walk in.
  Discard.
• 0470 - Corrected During Inspection Critical Shell eggs over RTE food in 2 door under counter reach in.
  Corrected by moving to bottom shelf.
• 1320 - No thermometers found in under counter reach ins.
  Provide.
• 1770 C - Several non food contact equipment surfaces in need of cleaning; microwave has food debris; food on floor in walk in freezer, under counter reach in dirty; vents over grill area and concession food area are extremely dusty and greasy.
  Clean and maintain equipment.
• 1780 - Critical Interior of ice machine is rusted and has mold.
  Clean.
• 2000 - Single serve cups on floor in dry storage. Service trays stored up right.
  Store single serve items 6" off floor and service trays inverted.
• 2790 - Several pieces of cardboard hanging from ceiling around vents.
  Remove.
• 3030 - Corrected During Inspection No towels at handsink in kitchen.
  Provide.
• 3080 - Several bulbs out over prep and cook area.
  Replace to provide at least 50 ft candles.

August 09, 2005 (Routine)

• 0520 - Repeat Ice used as cooland and as food in bar sink.
  Keep ice for consumption separate from ice used as coolant.
• 0610 - Food items on floor in stockroom and walk in.
  Always store foods at least 6" off floor.
• 0830 - Critical Bowl of egg salad in reach in with no date label (made the previous day).
  Date label all RTE PHFs stored for more than 24 hours.

March 29, 2005 (Routine)

• 0520 - Ice used as coolant and food behind bar.
  Maintain separate sanitized container of ice for drinks-do not use ice used as coolant for food.
• 0570 - No sanitizing solution for wet wiping cloths.
  Store wet wiping cloths in sanitizing solution when not in use.
• 1770 C - Dust build up on fron exhaust hood.
  Clean frequently enough to prevent build up.

January 03, 2005 (Routine)

• 0820 - Corrected During Inspection Critical Sliced bologna in PC at 48 degrees.
  Maintain 41 degrees or less in all refrig units.
• 0550 - Corrected During Inspection Plastic cup for scoop in sugar barrel.
  Always use scoops with handles.
• 1570 - Torn gasket on reach in freezer on cook line.
  Replace gasket.

June 14, 2004 (Routine)

• 0220 - Critical Employee chewing on toothpick in food prep area.
  Corrected by discarding toothpick. Avoid all hand to mouth contact-wash hands with soap and warm water after touching mouth, body, saliva, etc.
• 1900 - Critical Dishwasher final finse<50 ppm.
  Corrected.
• 3030 - Out of paper towels at handsink.
  Provide.
• 0760 - Critical Spaghetti on stove top was 120 degrees in middle. Product was made yesterday and cooled.
  Reheat PHF to to 165 degrees or more before holding hot at 140 degrees.
• 1770 A - Critical Slicer and can opener not clean.
  Clean and sanitize.
• 0830 - Critical Sliced turkey, cooked chicken wings and stuffed mushrooms are PHF that were not labeled with exp date.
  Put exp date of 7 days or less on PHF prepped and held in refrig >24 hours.
• 3340 - Critical 3 cans of various cleaners on shelf with bag of onions.
  Store cleaners separate from foods.
• 0470 - Critical Packages of raw meat on shelf over foods not requiring to be cooked.
  Store raw meat below or separate from food that is RTE.
• 0550 - Foam cup and plastic cups in flour and bread crumbs.
  Use cleanable utensils with handle stored out of food.
• 1100 - Critical Foam cup and plastic cup in flour and bread crumbs.
  Use cleanable utensils with handle stored out of food.
• 0480 - Corn meal labeled sugar.
  Correct with right label.
• 1770 C - Interior of refrig, top of dishmachine, cooking equipment not clean.
  Clean.