- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Food packages must be in good condition and protect the contents so they are not exposted to potential contaminants. Observed in the dry storage area a can that was heavily dented. At time of inspection the can was discarded. Violation Corrected
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Comment:
- Food employees must wash hands when donning new gloves. Observed a cook with gloves on putting raw chicken into a cooler, and once he was finished putting the empty bin in the dish area he did not wash his hands before putting on another pair of gloves. At time of inspection employee was reminded on when to wash hands. Also manager states that an employee training meeting will be held on February 28th and employees will be reminded and retrained on when to properly wash hands.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment must be kept clean as often as necessary. Observed the Blogett oven with an accumulation of debris and grease, the manager stated that it is cleaned every other month. Increase cleaning frequency to avoid the accumulation of debris and grease build up.
- 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
- Floors, Walls, and Ceilings
- Items:
- Wall(s) wall covering(s)
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Wall coverings must be installed so they are smooth and easily cleanable. Observed by the dish area along the bottom of the wall there are multiple tiles that are missing or broken. Repair and replace tiles along the wall to create an easily cleanable, smooth surface.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Food must be protected from contamination by storing in a manner where it is not exposed to possible contamination. Observed in beer cooler, a cart of prepared black beans and alfredo sauce cooling without lids, near a drain line waste bucket coming from the fountain drink dispensers. Relocate in a protected manner and always store food so it is not exposed to possible contamination.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A plumbing system must be maintained in good repair. Observed the faucet for the handwash sink at the prep station in the kitchen is leaking. Also the faucets in the men's restroom are loose. Repair plumbing equipment and keep maintained.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/23/2015 | Routine |
- Critical: Controlling Pests
- Comment:
- No fruit flies observed in hot water tank room or at pop gun nozzles at bar. Fill out risk control plan and return copy to inspector.
- 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
|
08/27/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies in kitchen especially at floor drain in hot water tank room aand at pop gun nozzles in bar. Pests must be eliminated. Contact a licensed pest control operator. Fill out a risk control plan and return a copy to the inspector during the revisit.,
- 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
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled can opener blade and holder. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the cookline handsink. Paper towels were provided in my presence. Violation corrected.
- 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 Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed hot water temperatures of only 82-98 degrees F at kitchen handsinks. Hot water must be a minimum of 100 degrees F at all handsinks. Repair or replace the hot water tanks.
- 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.
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- Observed hot water sanitizer for kitchen dishmachine at only 138 degrees F at manifold and 124 degrees F at the dish surface. Sanitizing rinse must be 170 degrees F at the manifold and 160 degrees F at the dish surface. Repair or replace the dishmachine. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed chlorine glasswasher at the bar with a sanitizing rinse less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Replace the empty chlorine container and prime the sanitizer line.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no iodine test kit for checking the sanitizer at the iodine glasswasher at bar. Provide an iodine test kit
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor under and behind the kitchen ice machine. Facilities must be kept clean. Clean to sight and touch on a daily basis.
- 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.
|
08/11/2014 | Routine |
| No violation noted during this evaluation. | 03/13/2014 | Follow-up |
| No violation noted during this evaluation. | 03/03/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies at the rear bar pop gun holder and in the men's room. Pests must be eliminated. Contact a licensed pest control operator.
- 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
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- Observed sanitizing rinse temperature for the kitchen dishmachine at only 132 degrees F. Sanitizing rinse temperature must be 170 degrees F or above. Repair the dishmachine to provide a sanitizing rinse of 170 degrees F or greater.
- 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: Temperature Measuring Devices,
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed an inaccurate metal stem thermometer for the cookline. Accurate food temperature measurements must be taken. A new metal stem thermometer was provided and the inaccurate one was discarded. Violation corrected.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor under and behind the ice machine. Clean the floor to sight and touch as needed.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed a broken inner plastic handle on the right drawer handle under the grill. Equipment must be in good repair. Repair or replace the handle.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing signs for the bar handsinks. Provide signs for each handsink.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled interiors of the glass chiller and beer cooler at the bar. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing thermometer in the left food prep cooler. Provide a conspicuous thermometer in this cooler.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
02/17/2014 | Routine |
- Critical: Backflow Prevention Device, De
- Comment:
- OBSERVED HOSE BIBB VACUUM BREAKER INSTALLED BETWEEN Y SPLITTER AND HOSE. CORRECTED
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
|
10/08/2013 | Follow-up |
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly Installed
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- Observed: atmospheric vacuum breaker at mop sink with two shut off valves down stream of the vacuum breaker. One was a Y splitter Valve, the other a spray nozzle. Correct: back flow preventer is not approved to be under pressure fix by: A) remove both down stream valves B)Keep valves, install a hose bib vacuum breaker down stream of Y splitter and remove Spray hose every time it is not in use. C) properly install pressure vacuum breaker. Correct as soon as possible, will check back within ten days. , ,
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed: hand sink in front of bar missing paper towels. Correct: Provide Paper towels. Correct as soon as possible, will check within 10 days. Complete and submit risk control plan for repeat violation at follow up.,
- 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
- Locations:
- hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed: Front bar hand sink was missing soap. Correct Provide Soap Correct as soon as possible will check within ten days. ,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- reach-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed: Salsa at 46.4 F, Calamari at 45 F, Spinach dip at 45 F in reach in coolers at the back and hamburger in the stove cooler at 48.4 . Correct: hold food at 41 F or below. Make sure doors are closed completely. Discard any food that has been above 41 F for 6 hours. Correct immediately follow up inspection will check within 10 days.,
- 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)
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Observed: Dijon and whole grain mustard stored in original open can in dry storage area, open cans corrode at exposed edges and have sharp edges. Correct: transfer food from open cans to smooth easily cleanable containers. Correct as soon as possible, will verify next routine inspection.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed: Broken glass on the inside of glass chiller at bar. Correct: remove broken glass as soon as possible will check at next routine 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
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Locations:
- Dry storage area
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Observed: Flower and Sugar in dry storage area not labeled. Correct: Label flower and sugar as soon as possible will verify at next routine inspection.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk-in cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed water dripping from ceiling in both walk in coolers. Correct: repair leak/drip as soon as possible, will verify next routine inspection.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed: None of the bathrooms used by employees men or women had hand wash signs. Correct: Provide signs as soon as possible verify at next routine 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed: Dirty wiping cloth on prep table. Correct: Dispose of dirty wiping cloths and store clean cloths for use completely submerged in sanitizer solution. Correct immediately, will follow up at next routine inspection.
- 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
|
08/30/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towels for the bar handsink. Paper towels were provided in my presence. Violation corrected.
- 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 Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of cold water
- Corrections:
- Provide cold water.
- Comment:
- Observed bar handsink without cold water under pressure. Repair the handsink to provide cold as well as hot water under pressure.
- 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.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed floor drain under the cookline handsink clogged up and water backed up on floor. Plumbing must be maintained. Repair the clogged drain.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Observed grease on floor under the cooking equipment. Clean to sight and touch as needed.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed ice build-up on condenser in the walk-in freezer. Defrost the freezer to remove the ice.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing handwashing signs for the men's room, dishrooms and food prep handsinks. Provide signs.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Remove greasy rags from behind the panel doors of fryers and clean to sight and touch.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/27/2013 | Routine |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- DISHWSHER IS DISPENSING 50PPM
- 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
|
09/13/2012 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Iodine solution concentration
- Problems:
- Below 100 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISHWASHER WAS NOT DISPNSING SANITZER AT VISIT,,,,,,,,SEND ALL EARLIER WASHED UTENSILS AND EQUIPMENT TO MANUEL SANITIZING.......ENSURE EQUIPMENT AND UTENSILS ARE SANITIZIED AT 50-100PPM WHEN USING SODIUM HYPOCHLORITE AS THE ACTIVE INGREDIENT IN THE SANITZER BUCKET AS THIS ESTABLISHMENT IS USING. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.,
- 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
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08/13/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Comment:
- LIDDED CUPS WITH STRAWS OBSERVED
- 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: Preventing Contamination from
- Comment:
- EMPLOYEES WORKING WITH GLOVES ON WHEN NEEDED
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- GLASSWASHER DISPENSING 12.5 PPM IODINE
- 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
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03/02/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUPS WITH STRAWS FOR DRINKS ,,,,,,NO OPEN DRINKS AS OBSERVED .......CORRECTED BY DISCARDING 2 OPEN CUP DRINKS AT VISIT.,
- 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: Preventing Contamination from
- Items:
- Not ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Utilize utensils where ever possible.
- Comment:
- NO BARE HAND CONTACT WITH READY TO EAT FOODS ........COOK OBSERVED HANDLING CELERY STALK WITH BARE HAND......ENSURE FOOD HANDLERS USE GLOVES OR UTENSILS.,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Iodine solution concentration
- Problems:
- Below 100 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO IODINE DETECTED AT BAR GLASS WASHER......SEND ALL GLASSWARE TO THE KITCHEN DISHWASHER ....REPAIR MACHINE TO DISPENSE BETWEEN 12.5 TO 25PPM IODINE,
- 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
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDE IODINE TEST STRIPS TO MONITOR IODINE CONCENTRATION.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
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02/02/2012 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- SUPERVISORY STAFF HAVE DECIDED THAT THE CONSUMER ADVISORY IS NOW CORRECT.....THE "COOKED TO ORDER" IDENTIFIER ON THE BACK OF THE HOUSE MENU AND CARRY OUT MENU IS NOW CONSIDERED ACCEPTABLE TO WARN OR ALERT THE PUBLIC OF THE INCREASED RISK OF CONSUMING UNDER COOKED FOOD.......HOWEVER, OPERATOR HAS CORRECTED ALL MENU(S) TO PROVIDE ALL INFORMATION, ADVISORY, AND "COOKED TO ORDER" ON THE MENU INSIDE AS PREVIOUSLY REQUESTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
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10/21/2011 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Comment:
- OPERATOR JAS PLACED A STICKER WITH CONSUMER ADVISORY WARNING ON MENU BUT WITHOUT THE WORDS "COOKED TO ORDER" TO INDICATE THE (*)ASTERISKED FOODS ARE THE FOODS ORDER FOODS......ALSO, THE CARRY OUT MENU HAS NO ADVISORT ON THE THE MENU / FOOD SIDE OF MENU........PROVIDE "COOKED TO ORDER" ON THE HOUSE MENU SIDE WITH THE WARNING AND THE SAME FOR THE CARRY OUT MENU. ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
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10/07/2011 | Follow-up |
| No violation noted during this evaluation. | 09/08/2011 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BOTH IN HOUSE MENUS AND CARRY OUT MENUS HAVE THE CONSUMER WARNING ON THE BACK PAGE OF MENU WHERE THERE ARE NO FOOD PRODUCTS AND BOTH DO NOT IDENTIFY WHICH FOODS ARE COOKED TO ORDER IN THE ADVISORY OR ON THE MENU ELSEWHERE. SUPERVISORY STAFF HAVE DETERMINED THAT THE MENUS MUST IDENTIFY FOODS COOKED TO ORDER SUCH AS HAVING THE WORDS: (*)NOTICE: COOKED TO ORDER PRECEDING THE ADVISORY OR ELSEWHERE AND THE ADVISORY MUST BE ON THE SAME PAGE AS THE FOOD PRODUCTS.........FOR ADDITIONAL INFORMATION OR QUESTIONS REGARDING THE ABOVE CORRECTIONS NEEDED TP BE MADE ON THE MENU CONTACT SUPERVISOR TONY MATLOCK @734-727-7400 ..OR SUPERVISOR THERESA BRESTOVANSKY ..@ 734-727-7453. ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BOTH IN HOUSE MENUS AND CARRY OUT MENUS HAVE THE CONSUMER WARNING ON THE BACK PAGE OF MENU WHERE THERE ARE NO FOOD PRODUCTS AND BOTH DO NOT IDENTIFY WHICH FOODS ARE COOKED TO ORDER IN THE ADVISORY OR ON THE MENU ELSEWHERE. SUPERVISORY STAFF HAVE DETERMINED THAT THE MENUS MUST IDENTIFY FOODS COOKED TO ORDER SUCH AS HAVING THE WORDS: (*)NOTICE: COOKED TO ORDER PRECEDING THE ADVISORY OR ELSEWHERE AND THE ADVISORY MUST BE ON THE SAME PAGE AS THE FOOD PRODUCTS.........FOR ADDITIONAL INFORMATION OR QUESTIONS REGARDING THE ABOVE CORRECTIONS NEEDED TP BE MADE ON THE MENU CONTACT SUPERVISOR TONY MATLOCK @734-727-7400 ..OR SUPERVISOR THERESA BRESTOVANSKY ..@ 734-727-7453. , , ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- BLEU CHEESE RECORDED ATG 46F AND GUACAMOLE RECORDED AT 48F AT TOP OF PREP COOLERS,,,,MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.,
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- REFILL PAPER TOWELING AT BAR HANDWASH SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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07/28/2011 | Routine Inspection |
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