- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelves under ice machine and support 2x4 at the bar are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of cold holding units
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors at both bars and floors by the fryers 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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03/30/2016 | Routine | |
HW signs provided.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior and exterior of cold holding units, sink at the bar.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in bar areas are not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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. Stickers provided for bathrooms.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors especially under equipment/ units and behind 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.
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10/08/2015 | Routine | |
Health Permit Renewed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of cold holding units with spills and exterior of ice machine and cold holding units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in areas throughout the facility not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles and laminate throughout facility needs repaired, holes in ceiling in kitchen need sealed and replace light in the hood.
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 Following noted in need of cleaning: walls behind fryers and behind 3 compartment sinks and floors thoughout facilty.
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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04/06/2015 | Routine | |
Pest control service invoice provided and was dated for 10/12/2014. Current CFM certificate provided. The kitchen and storage area were clean during this inspection. No pest(s) were observed during this inspection.
No violation noted during this evaluation. | 10/20/2014 | Follow-up | |
This investigative inspection was conducted in response to a complaint. Cockroaches were observed in the kitchen area. This inspector discussed with the owner the following: (1) Obtaining a Certified Pest Control service and not spraying or applying pesticides without a CPO. The stove/oven was noted operational. No Raid cans were observed during this inspection. No chicken was observed in the refrigeration unit during this inspection. Discussed the policy of the chicken product. The owner stated that the chicken is cooked and placed on the buffet line. The owner stated that the chicken is not cooled and served the next day. The chicken is cooked according to the need of the buffet line customers.
No violation noted during this evaluation. | 10/09/2014 | Complaint | |
Facility was well organized. Permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of ice machine, exterior of refrigerators, and exterior of fryer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors underneath bar area 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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12/16/2013 | Routine | |
Owner has recently replaced the flooring tiles throughout the facility and has the kitchen scheduled. Facility is opened during the evenings, is utilized mainly for parties and serves a limited menu during the weekdays. Food products are purchased prior to an event and any leftovers are discarded. Owner was knowledgeable with food safety practices.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of roach and ant killer is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/22/2013 | Risk Factor | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers (Corn meal, sugar, flour).
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the women's rest-room is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of soil on the following food contact surfaces: interior of ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at 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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at bar handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Observed small holes in wall in men's rest-room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of bleach are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/09/2012 | Routine | |
Permit issued.
- Temperature Measuring Devices
Observation: Several of the bar refrigerators are missing thermometers
Correction: Provide accurate thermometers for all coolers
- Equipment - Good Repair and Proper Adjustment
Observation: The following is in need of repair:
-the base of the bar by the kitchen wood is damaged
-the base of the sink at bar is damaged
-cover of front of stove is missing
-base of sink in women's restroom in back is damaged
Correction: Repair or Replace to keep equipment in good repair
- Non-Food Contact Surfaces
Observation: The following non food contact equipment is in need of cleaning:
-fan blades in kitchen have dust
-inside of coolers at big bar
-pipes/plumbing under 3 compartment sink at bar
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in poor repair:
-several floor tiles throughout facilities damaged, missing, or slipped out of place
-corner wall in kitchen damaged
-hole in wall in hallway
Correction: Repair or Replace to make surfaces smooth, durable, and easily cleanable
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03/07/2012 | Routine | |
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