| No violation noted during this evaluation. | 10/22/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures, alfredo sauce @ 59°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the several reach-in units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Bar glass washer was not at an acceptable temperature, reading 109°F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Non-Food Contact Surfaces
Observation: Grease and food debris build-up
Correction: broiler, oven, stove sides, and fryer cabinet.
- 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors behind the grill and stove 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.
|
10/15/2015 | Routine | |
| No violation noted during this evaluation. | 10/29/2014 | Follow-up | |
- Thawing
Observation: Improper methods used to thaw foods. Foods being held at room temperature to thaw.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°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. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures, 2 door reach-in unit @ 45°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units and walk-in cooler are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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 - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: Equipment thru the kitchen need cleaning, stove, prep tables, reach-in unit. Both freezers need defrosting / have an ice accumulation.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris and ice.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors and walls of the kitchen have a debris / grime build-up.
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: Numerous fruit flies noted in the bar area.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
10/22/2014 | Routine | |
- Non-Food Contact Surfaces
Observation: . Mold build-up in the ice machine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
|
10/25/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered foods in the walk-in cooler
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food items and food equipment stored on the floor.
Correction: Elevate food storage and food equipment onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the walk-in cooler are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several cool holding units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensate leak in the 2 door line unit, standing water noted in the bottom of the unit.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the bar glass washer has a build-up of broken glass and debris.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: Grease / food debris: exhaust hood filters, under broiler shelf, convection oven, exterior of the stove, fryer, and char-grill, interior of the waitstation refridgerator, the door gasket of the line 2 door reach-in unit. The line reach-in freezers need defrosting. Mold build-up in the ice machine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
- Refuse - Outside Storage Prohibitions
Observation: Trash and litter at the walk-in cooler and dumpster area.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
- Light Bulbs Protective Shielding
Observation: Light bulb in the walk-in cooler is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors thru the kitchen need cleaning, behind grills, between reach-in units, at prep area station. The walls have a splatter / grime build-up.
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.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employee clothing being stored on shelving with food products and food equipment.
Correction: Employees that regularly change their clothes in the establishment should use the dressing rooms, lockers, or another area to store personal items.
|
10/16/2013 | Routine | |
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