- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- OBSERVED NO PAPER TOWEL AT THE SMALL BAR NEAR THE FRONT DOOR. DRYING PROVISIONS SUCH AS PAPER TOWELS SHALL BE PROVIDED AT EACH HAND WASHING SINK . PIC PROVIDED PAPER TOWELS DURING INSPECTION. CORRECTED . RISK CONTROL PLAN .
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HAND SOAP AT THE HAND WASH SINK BEHIND THE MAIN BAR AND AT THE SMALL BAR NEAR THE FRONT DOOR. EACH HAND WASHING SINK SHALL HAVE SOAP FOR HAND WASHING. SOAP IS PROVIDED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED CHLORINE SANITIZING SOLUTION AT 10 PPM ON DISH WASH MACHINE. CHLORINE SOLUTION SHALL BE BETWEEN 50-100 PPM FOR SANITATION OF DISHWARE. PIC PRIMED DISH WASH MACHINE AND SANITATION WAS 50 PPM. CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW EGGS STORED OVER RAW BEEF INSIDE MAIN WALK-IN COOLER. RAW FOODS SHALL BE STORED IN WAY THAT CROSS CONTAMINATION MAY BE AVOIDED. PERSON-IN-CHARGE MOVED EGGS ON A DIFFERENT SHELF AWAY FROM THE BEEF. CORRECTED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED PORTIONS OF COOKED TURKEY AT 50*F INSIDE REACH-IN COOLER ACROSS FROM GRILLS IN THE KITCHEN. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) FOR COLD HOLDING MUST BE HELD AT 41*F OR LESS. PIC DISCARDED THE TURKEY AT INSPECTION AND WILL MONITOR MEAT TEMPERATURES BY LOGGING THEM DOWN EVERY 2 HOURS. CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED MOP STORED IN A BUCKET OF WATER. MOPS SHALL BE HUNG AND PROPERLY AIR DRIED WHEN NOT IN USE. HANG MOPS OVER MOP SINK DRAIN TO ALLOW THEM TO AIR DRY. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
|
12/11/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- OBSERVED HAND TOWEL BEING UTILIZED FOR DRYING HANDS AT CENTER SINK NEAR COOK LINE. SANITARY DRYING PROVISIONS MUST BE ADJACENT TO EACH HAND WASHING SINK. FOOD EMPLOYEE PROVIDED DISPOSABLE TOWELS TO REPLACE HAND DRYING TOWEL. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED MOP DRYING INSIDE MOP SINK. MOP SHALL BE HUNG TO PROPERLY AIR DRY. HANG MOPS ABOVE DRAIN TO LET THEM AIR DRY. VERIFY AT NEXT INSPECTION.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOILED SPRAY HOLDERS AT THE MAIN BAR AND THE BAR WITH CHLORINATED SANITIZING MACHINE. NONFOOD CONTACT SURFACES SHALL BE KEPT CLEAN TO PREVENT SOIL ACCUMULATION. KEEP CLEAN. VERIFY AT NEXT INSPECTION.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
|
06/19/2014 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap at two hand sinks at main bar. Correct by providing. Corrected at time of inspection soap provided to all hand wash sinks.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed Iodine glass machine at far end of the bar not providing iodine at 12.5 ppm and chlorine dish machine in expansion bar below 50 ppm. Corrected at time of inspection Iodine in glass machine was replaced and is now providing 12.5 ppm. Chlorine glass machine was primed and is now providing 50 ppm. Corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Observed multiple hand wash sinks with trays inside them, ice and lemons discarded from bar in several hand sinks. Corrected at time of inspection items removed from hand sinks. Hand sinks need to be free and accessible at all times for employee use.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no hand wash signs in men's or women's bathroom. Employee stated that they will use the costumer bathrooms. Any bathroom employees are using needs to be provided with hand wash signs correct by providing a follow up will occur at next routine inspection. Correct as soon as possible.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no covered trash can in employee restroom. A rest room used by females shall be provided for sanitary napkins. Correct by providing as soon as possible.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
12/17/2013 | Routine |
- Critical: Preventing Contamination from
- Comment:
- COOK WAS OBSERVED USING SPATULA AND NOT BARE CONTACT WITH READY-TO-EAT FOODS. VIOLATION CORRECTED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
|
07/01/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- CHILI, ONION SOUP, AND SAUCES WERE 110F,115F, AND 118F RESPECTIVELY. THE FOODS WERE NOT HELD AT THE REQUIRED HOT HOLDING TEMPERATURE OF 135F OR ABOVE. EXCEPT DURING TIMES OF PREPARATION,COOKING,OR COOLING,OR WHEN TIME IS USED AS A THE PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE MAINTAINED AT 135F OR ABOVE FOR HOT HOLDING. KEEP PHF FOR HOT HOLDING AT 135F OR ABOVE. THE GAS WAS OFF WHILE TAKING TEMPERATURES AND THE PERSON IN CHARGE(PIC) TURNED THE FLAME ON TO ALLOW FOODS TO BE HOT HELD AT 135F AND ABOVE. CHILI WAS 165F,ONION SOUP 181F,AND SAUCES WERE 150F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- COOK WAS OBSERVED GRABBING CHEESE AND LETTUCE WITH HIS BARE HANDS WHILE MAKING A TURKEY CLUB SANDWICH. EMPLOYEE SHALL NOT TOUCH READY-TO-EAT FOODS WITH THEIR BARE HANDS. USE SUITABLE UTENSILS SUCH AS TONGS,DELI TISSUE, SINGLE-USE GLOVES OR SPATULA. WEAR GLOVES OR USE OTHER SUITABLE UTENSILS WHEN HANDLING READY TO EAT FOODS. COOK PUT ON GLOVES WHEN INSTUCTED BY INSPECTOR TO DO SO. MONITOR FOOD HANDLING PROCEDURES. WILL VERIFY CORRECTION WITHIN 10 DAYS,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE WERE NO HAND WASH SIGNAGE SIGNS IN EITHER THE MAIN RESTROOMS USED FOR THE MEN AND WOMEN. A SIGN OR A POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND SHALL BE CLEARLY VISIBLE TO ALL OF THEM. PROVIDE SIGNAGE. WILL VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Runs for less than 15 seconds without need for reactivation
- Corrections:
- Repair/replace so that it runs for at least 15 seconds without need to reactivate.
- Comment:
- THE HAND WASH SINK INSIDE THE EMPLOYEE'S BATHROOM IS NOT HOLDING FOR 15 SECS. ON THE HOT WATER SIDE TO ALLOW FOR PROPER HAND WASHING. A SELF-CLOSING,SLOW-CLOSING, OR METERING FAUCET SHALL PROVIDE A FLOW OF WATER FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCET. REPAIR FAUCET. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
|
06/27/2013 | Routine |
| No violation noted during this evaluation. | 01/10/2013 | Routine |
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- back kitchen area utility room
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed the wet mop stored in the mop bucket
- General violation description:
- 6-501.16 - drape or hang the wet mop to increase air flow for effective air drying to minimize bacterial growth. Correction Made: Observed the mop head draped over the squeeze chamber to air dry.
|
07/15/2012 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Cookline
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- THE CAN OPENER AND SLICER ARE UNCLEAN. KEEP ALL FOOD CONTACT SURFACES IN CLEAN, SOUND CONDITION AT ALL TIMES., CORRECTED-SLICER AND CAN OPENER BOTH DISASSEMBLED AND PLACED IN DISH MACHINE.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk in freezer(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE WALK IN FREEZER FLOOR, DISH MACHINE WALLS AND FLOORS ARE UNCLEAN. ALL AREAS SHALL BE CLEANED ON A REGULAR BASIS. CLEAN ITEMS DAILY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Cookline
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- CORRECTED-SOAP DISPENSER CLEANED DURING INSPECTION., THE COOK LINE SOAP DISPENSER IS VERY UNCLEAN. KEEP ALL EQUIPMENT IN CLEAN, SOUND CONDITION.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CHICKEN STORED ON WALK IN FREEZER FLOOR. ALL FOODS SHALL BE PROPERLY STORED AT ALL TIMES. STORE FOOD ON PROPER SHELVING UNITS.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
02/09/2012 | Routine Inspection |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed a food employee performing 10 second hand washing
- General violation description:
- 2-301.12 - lathering wet hands for 3-5 seconds followed by hand rinsing. Correction Made: Following instruction, observed the cited food employee practice 20 second hygienic hand washing
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED. CORRECTION MADE, FOLLOWING INSTRUCTION, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), NORO VIRUS, SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS.
|
08/03/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED BY PROVIDING CUPS WITH LIDS FOR EMPLOYEE BEVERAGES. NO UNCOVERED EMPLOYEE BEVERAGES OBSERVED TODAY.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Methods-Hot Water and Chemical
- Comment:
- CORRECTED BY SUBMERGING WARES IN THE QUAT SANITIZER SOLUTION FOR AT LEAST 30 SECONDS WHEN WARE WASHING AT THE 3-COMPARTMENT SINK.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Preventing Contamination from
- Comment:
- CORRECTED BY USING 2 GLOVES WHEN HANDLING READY-TO-EAT FOODS. NO BARE HAND CONTACT WITH READY-TO-EAT FOODS OBSERVED TODAY.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTING BY LABELING ALL REQUIRED FOODS WITH PREP AND DISCARD DATES THAT DO NOT EXCEED THE 7 DAY LIMIT. ALL FOODS OBSERVED PROPERLY DATE MARKED TODAY.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat Food, Disposition
- Comment:
- CORRECTED BY DISCARDING DATE MARKED FOODS BY THE END OF THE DAY ON THE DISCARD DATE. NO FOODS OBSERVED HELD BEYOND THE DISCARD DATE TODAY.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Safe/Unadult./Honestly Present
- Comment:
- CORRECTED BY DISCARDING THE EXPIRED HEAVY WHIPPING CREAM INTO THE TRASH. NO FOOD OBSERVED HELD BEYOND THE EXPIRATION DATE TODAY.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
|
02/14/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED 2 EMPLOYEES DRINKING FROM UNCOVERED CUPS IN THE KITCHEN. EMPLOYEES MUST DRINK FROM COVERED CONTAINERS THAT DO NOT REQUIRE HAND MANIPULATION OF THE MOUTH PARTS WHEN IN WORK AREAS. PROVIDE CUPS WITH LIDS AND STRAWS FOR EMPLOYEE BEVERAGES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED 2 EMPLOYEES DRINKING FROM UNCOVERED CUPS IN THE KITCHEN. EMPLOYEES MUST DRINK FROM COVERED CONTAINERS THAT DO NOT REQUIRE HAND MANIPULATION OF THE MOUTH PARTS WHEN IN WORK AREAS. PROVIDE CUPS WITH LIDS AND STRAWS FOR EMPLOYEE BEVERAGES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Methods-Hot Water and Chemical
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in For at least 30 seconds
- Corrections:
- Submerse for at least 30 seconds.
- Comment:
- EMPLOYEE STATES THAT WHEN WARES ARE WASHED AT THE 3-COMPARTMENT SINK, THE WARES ARE NOT IN CONTACT WITH THE QUAT SANITIZER FOR ANY SPECIFIC LENGTH OF TIME AND ARE MERELY DIPPED INTO THE SANITIZER AND REMOVED. WHEN USING QUAT SANITIZER, WARES MUST BE COMPLETELY SUBMERGED IN THE SANITIZER FOR AT LEAST 30 SECONDS BEFORE BEING REMOVED TO AIR DRY. TRAIN STAFF ON PROPER MANUAL WARE WASHING PROCEDURE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Methods-Hot Water and Chemical
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in For at least 30 seconds
- Corrections:
- Submerse for at least 30 seconds.
- Comment:
- EMPLOYEE STATES THAT WHEN WARES ARE WASHED AT THE 3-COMPARTMENT SINK, THE WARES ARE NOT IN CONTACT WITH THE QUAT SANITIZER FOR ANY SPECIFIC LENGTH OF TIME AND ARE MERELY DIPPED INTO THE SANITIZER AND REMOVED. WHEN USING QUAT SANITIZER, WARES MUST BE COMPLETELY SUBMERGED IN THE SANITIZER FOR AT LEAST 30 SECONDS BEFORE BEING REMOVED TO AIR DRY. TRAIN STAFF ON PROPER MANUAL WARE WASHING PROCEDURE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE HANDLE READY-TO-EAT FOOD WITH BARE HANDS WHILE PLATING. A GLOVE WAS WORN ON ONE HAND BUT BOTH HANDS CONTACTED THE FOOD. EMPLOYEES MUST USE MEANS TO PREVENT BARE-HAND CONTACT WITH ALL READY-TO-EAT FOODS. TRAIN EMPLOYEES TO USE GLOVES, DELI TISSUE, TONGS OR OTHER UTENSILS TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE HANDLE READY-TO-EAT FOOD WITH BARE HANDS WHILE PLATING. A GLOVE WAS WORN ON ONE HAND BUT BOTH HANDS CONTACTED THE FOOD. EMPLOYEES MUST USE MEANS TO PREVENT BARE-HAND CONTACT WITH ALL READY-TO-EAT FOODS. TRAIN EMPLOYEES TO USE GLOVES, DELI TISSUE, TONGS OR OTHER UTENSILS TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED MANY FOOD ITEMS REQUIRING DATE MARKINGS WITH NO DATE MARKINGS, SUCH AS
- General violation description:
- 3-501.17 - CHICKEN SOUP, RANCH DRESSING, HORSERADISH SAUCE, CHILI, SLICED CANTALOUPE MELON, CHUNKS OF HAM FROM WHICH SLICES WERE TAKEN. ALSO OBSERVED INCONSISTENT DATE MARKINGS ON FOODS, SOME ITEMS ARE LABELED WITH THE PREP DATE ONLY, SOME WITH THE DISCARD DATE ONLY AND OTHERS WITH BOTH PREP AND DISCARD DATES. ALL POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD UNDER REFRIGERATION FOR MORE THAN 24 HOURS AFTER OPENING/ PREPARING/ PORTIONING/ THAWING MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE DISCARD DATE. DISCARD DATES MAY NOT EXCEED 7 DAYS FROM THE PREP DATE. FOODS MAY BE LABELED WITH THE PREP DATE, OR DISCARD DATE, OR BOTH DATES, BUT A CONSISTENT DATING METHOD MUST BE USED THROUGHOUT THE FACILITY BY ALL EMPLOYEES. DISCARD ANY FOODS REQUIRING DATE MARKINGS THAT ARE NOT DATE MARKED. TRAIN ALL STAFF TO DATE MARK REQUIRED FOODS WITH A CONSISTENT METHOD. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED MANY FOOD ITEMS REQUIRING DATE MARKINGS WITH NO DATE MARKINGS, SUCH AS
- General violation description:
- 3-501.17 - CHICKEN SOUP, RANCH DRESSING, HORSERADISH SAUCE, CHILI, SLICED CANTALOUPE MELON, CHUNKS OF HAM FROM WHICH SLICES WERE TAKEN. ALSO OBSERVED INCONSISTENT DATE MARKINGS ON FOODS, SOME ITEMS ARE LABELED WITH THE PREP DATE ONLY, SOME WITH THE DISCARD DATE ONLY AND OTHERS WITH BOTH PREP AND DISCARD DATES. ALL POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD UNDER REFRIGERATION FOR MORE THAN 24 HOURS AFTER OPENING/ PREPARING/ PORTIONING/ THAWING MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE DISCARD DATE. DISCARD DATES MAY NOT EXCEED 7 DAYS FROM THE PREP DATE. FOODS MAY BE LABELED WITH THE PREP DATE, OR DISCARD DATE, OR BOTH DATES, BUT A CONSISTENT DATING METHOD MUST BE USED THROUGHOUT THE FACILITY BY ALL EMPLOYEES. DISCARD ANY FOODS REQUIRING DATE MARKINGS THAT ARE NOT DATE MARKED. TRAIN ALL STAFF TO DATE MARK REQUIRED FOODS WITH A CONSISTENT METHOD. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.,
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED THE FOLLOWING FOODS HELD BEYOND THE USE-BY/DISCARD DATE OR BEYOND 7 DAYS AFTER THE PREP DATE: WILD RICE (USE -BY 1/18), PENNE PASTA (USE -BY 1/24), BEEF GRAVY (USE -BY 1/23), POT ROAST (USE -BY 1/23), COCKTAIL SAUCE (PREP 12/23), MEAT SAUCE (PREP 1/9), FRENCH ONION SOUP (PREP 1/18), BLEU CHEESE CRUMBLES (OPENED 1/9). ALL FOODS REQUIRING DATE MARKINGS MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE USE-BY/DISCARD DATE, WHICH MAY NOT EXCEED 7 DAYS FROM THE PREP DATE. DISCARD ALL EXPIRED FOODS. MONITOR COOLERS EACH DAY FOR EXPIRED ITEMS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED THE FOLLOWING FOODS HELD BEYOND THE USE-BY/DISCARD DATE OR BEYOND 7 DAYS AFTER THE PREP DATE: WILD RICE (USE -BY 1/18), PENNE PASTA (USE -BY 1/24), BEEF GRAVY (USE -BY 1/23), POT ROAST (USE -BY 1/23), COCKTAIL SAUCE (PREP 12/23), MEAT SAUCE (PREP 1/9), FRENCH ONION SOUP (PREP 1/18), BLEU CHEESE CRUMBLES (OPENED 1/9). ALL FOODS REQUIRING DATE MARKINGS MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE USE-BY/DISCARD DATE, WHICH MAY NOT EXCEED 7 DAYS FROM THE PREP DATE. DISCARD ALL EXPIRED FOODS. MONITOR COOLERS EACH DAY FOR EXPIRED ITEMS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Problems:
- Adulterated/contaminated
- Corrections:
- Discard.
- Comment:
- OBSERVED 5 QUART CONTAINERS OF HEAVY WHIPPING CREAM WITH MANUFACTURER'S DATES OF 1/12/11 STAMPED ON THEM. FOOD MUST BE SAFE AND UNADULTERATED. DISCARD THE EXPIRED FOODS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Problems:
- Adulterated/contaminated
- Corrections:
- Discard.
- Comment:
- OBSERVED 5 QUART CONTAINERS OF HEAVY WHIPPING CREAM WITH MANUFACTURER'S DATES OF 1/12/11 STAMPED ON THEM. FOOD MUST BE SAFE AND UNADULTERATED. DISCARD THE EXPIRED FOODS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED SEVERAL FOOD CONTAINERS/ BOXES STORED ON THE FLOOR IN THE WALK-IN COOLER. FOOD MUST BE STORED UP OFF THE FLOOR BY AT LEAST 6 INCHES. MOVE ALL FOOD, FOOD CONTAINERS, AND BOXES UP OFF THE FLOOR BY AT LEAST 6 INCHES.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
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01/25/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED THE FOLLOWING FOOD ITEMS WITHOUT DATE MARKINGS: -FACILITY MADE RANCH DRESSING -COLE SLAW -OPEN HAMS FROM WHICH SLICES WERE TAKEN READY-TO-EAT POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS UNDER REFRIGERATION MUST BE DATE LABELED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREP/OPENING/THAWING. DATE LABEL REQUIRED FOODS. CORRECTED DURING INSPECTION BY DATE LABELING NOTED ITEMS.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Problems:
- Adulterated/contaminated
- Corrections:
- Discard.
- Comment:
- OBSERVED CONTAINER OF BLEU CHEESE DRESSING DATED 6/30 AND 3 QUARTS OF HEAVY CREAM DATED 7/9. FOOD MUST BE SAFE AND UNADULTERATED. DISCARD EXPIRED FOODS. CORRECTED DURING INSPECTION BY DISCARDING EXPIRED ITEMS.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- SMALL CUPS ARE USED AS SCOOPS IN FOOD ITEMS AND STORED IN THE FOOD BETWEEN USES. TO PREVENT HAND CONTACT WITH FOOD, SCOOPS MUST HAVE HANDLES AND MUST BE STORED WITH THE HANDLE EXTENDING OUT OF THE FOOD. PROVIDE SCOOPS WITH HANDLES AND STORE PROPERLY FOR FOOD ITEMS SUCH AS COLE SLAW, MARINARA SAUCE, AND FLOUR.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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07/20/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE CEILING TILES AND WALL NEAR THE CEILING VENTS ON THE COOKLINE WHERE DUST/GREASE IS PRESENT.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- OBSERVED THE EXTERIOR DOOR IN THE KITCHEN PROPPED OPEN. DOORS MUST BE SEALED TO PREVENT THE ENTRY OF PESTS. CLOSE DOOR AND KEEP CLOSED.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED SEVERAL WET WIPING CLOTHS STORED ON COUNTERS IN KITCHEN AND BEHIND BAR. WET WIPING CLOTHS MUST BE KEPT SUBMERGED IN SANITIZER SOLUTION BETWEEN EACH USE TO PREVENT THE GROWTH OF BACTERIA. KEEP WET WIPING CLOTHS IN THE PROVIDED SANITIZER BUCKETS.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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01/25/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- condenser Walk-in cooler
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean the cooling coils of the walk-in cooler condenser where an accumulation of dust is present to ensure that the unit continues to function properly.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Controlling Pests
- Items:
- Pest(s) flies
- Locations:
- bar
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed several drain flies (sewage gnats) in the Expansion Bar area. Remove drain flies from facility. Clean area to prevent attraction of pests and to eliminate breeding conditions.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
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08/04/2009 | Routine Inspection |
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