There is a new CFM on staff and all employees have food handler cards. Facility is in much better condition
No violation noted during this evaluation. | 01/26/2016 | Follow-up | |
Violations added: Hood filters are in need of cleaning. Floor tiles in the bar area and the wall material throughout the facility must be replaced or repaired. All items that are not used for the food facility must be removed. Note: An abatement plan must be submitted for the capacity issue, the physical facility, and the plumbing. The CA must be visible to the public. Management must also ensure all employees are properly trained and new employees must have proper food handler cards before working. The facility will be reinspected before a permit is issued.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken observed.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Cooling, Heating, and Holding Capacities
Observation: The small prep reach in unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional equipment necessary to maintain food items at temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment, Nonfood Contact Surfaces
Observation: The food contact surfaces of cooking equipment and/or pans were found with encrusted grease deposits and other soil accumulations
Correction: Food contact surfaces of cooking equipment should be free of encrusted grease and soil.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The hand sink at the bar is obstructed with pitchers and the hand sink in the kitchen is being used as a dump station.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing adequate hand washing and clean the sinks.
- Critical: Plumbing System Maintained in Good Repair*
Observation: A recent repair to plumbing system components of the hand sinks are not in accordance with law. Water is not draining into the City system.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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01/19/2016 | Routine | |
The owner/operator is well trained. The storage shelves have been painted and a new reach in cooler has been installed. The 2013 Food Code requirements were also reviewed. Thank You
- Critical: Food - (TCS) Potentially Hazardous Food: Cold Holding*
Observation: TCS foods cold holding at improper temperatures in the reach in prep unit.
Correction: Discard/relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The temperature of the unit was adjusted during the inspection.
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07/20/2015 | Routine | |
The 2013 Food Code was discussed during the inspection, along with alternative cooling methods. Thank You.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The small sandwich prep unit is not properly cold holding.
Correction: Repair the sandwich prep unit 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The kitchen floor, under all equipment, is 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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02/10/2015 | Routine | |
Discussed the following with the PIC: The cleaning and defrosting schedule for the freezer units. NOTED: (1). The water pipe leak inside the wall behind the three compartment sink has been repaired. The water damaged wall (some odor noted in the area) is scheduled to be replaced. (2). The ice machine is scheduled to be removed from the premises. (3) The exhaust hood filters are scheduled for cleaning today. (4) A splash guard is being made for the stove/fryer area.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing sink located in the kitchen.
Correction: 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
- First Aid Supplies, Storage (corrected on site)
Observation: First Aid Supplies (Biofreeze) observed being stored above beverages in the reach-in refrigeration unit located in the bar area.
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
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06/30/2014 | Risk Factor | |
The hood and suppression systems were cleaned/charged and certified this week.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment(s) of the three compartment sink were heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use
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03/19/2014 | Routine | |
Discussed observations and the cleaning schedule of the ice machine of the ice machine. The kitchen was not preparing or cooking food during this inspection.
No violation noted during this evaluation. | 11/25/2013 | Risk Factor | |
All previously cited violations have been corrected.
No violation noted during this evaluation. | 09/25/2013 | Follow-up | |
Discussed the monitoring of temperatures and not over stocking the upright refrigerator # 1 with the owner. Provided temperature logs and cooling logs to the owner. Discussed the establishment's date marking policy of RTE foods with the owner. The owner stated a service call had been placed for the repair of the employee's rest-room commode.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Food was cold holding at improper temperatures in the upright refrigerator # 1. Sliced ham was at 56 degrees F, potato salad at 56 degrees F, BBQ at 56 degrees F. The owner voluntarily discarded the PHF/TCS foods. The owner adjusted the unit's thermostat (the unit's ambient air temperature started to drop to 45 degrees F and was still being monitored).
Correction: Dependant on PHF/TCS foods and time/temperatures either discard or relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided a the hand washing sink near the employee rest-room.
Correction: 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
- Critical: Pests - Controlling Pests* (corrected on site)
Observation: Observed live cockroaches in the kitchen area. Pest control service was scheduled.
Correction: 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.
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08/28/2013 | Routine | |
Discussed observations with the PIC.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: The prepared ready-to-eat (RTE) BBQ in the refrigeration unit was not discarded by the ""consume by"" date of 05/11/2013.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt: The vent area inside the reach-in refrigeration unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware was observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Outer Openings; Protected
Observation: The back door of the food establishment was not protected against entry of insects and rodents.
Correction: 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
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory near the rest-room.
Correction: 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
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed a hole in the wall behind and above the three compartment sink and not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/28/2013 | Routine | |
Discussed observations with owner.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood filters and ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: The wall (hole in wall) above the three compartment sink is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The facility 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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01/07/2013 | Routine | |
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