| No violation noted during this evaluation. | 02/19/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- bar(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- Paper towels provided at hand sinks. 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 Cleanser, Availabi
- Items:
- Soap
- Locations:
- bar(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- Soap provided. VIOLATION CORRECTED during inspection.
- 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)
|
02/14/2014 | Routine |
| No violation noted during this evaluation. | 02/18/2013 | Routine Inspection |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s) BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- CORRECTED AFTER PERSONNEL AND PIC DISCUSSED AND SHE PUT ON GLOVES, OLIVES BEING STUFFED WITH BLEU CHEESE WITH BARE HANDS AND A UTENSIL FILLED WITH BLEU CHEESE PLEASE ALWAYS WEAR A GLOVE(S) TO HANDLE THE OLIVES
- 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
|
08/09/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- MILK UPSTAIRS TESTED 41 F DOWNSTAIRS WINE TESTED 44 F, BUT NO PHF'S STORED IN COOLER PIC ADJUSTED THE COOLER'S THERMOSTAT FROM TWO O'CLOCK TO THREE O'CLOCK POSITION (COLDER)
- 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)
|
03/09/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MILK AND COFFEE CREAMERS IN THE EASTERNMOST OF TWO COOLERS BEHIND BAR AND WHIPPED CREAM IN DOWNSTAIRS COOLER ABOVE 41 F PLEASE STORE IN COOLER(S) SUCH AS THE TWO OTHER ONES UPSTAIRS THAT WILL MAINTAIN 41 F OR LOWER PRODUCT TEMPERATURE UNTIL THE TWO AFOREMENTIONED ONES GET COLDER FROM PIC'S ADJUSTMENTS ,
- 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)
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- cooler(s) thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE PURCHASE AND BEGIN USING A PRODUCT THERMOMETER
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
|
02/28/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/04/2011 | Routine Inspection |
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- POST SIGNS REMININDING EMPLOYEES TO WASH HANDS IN THE RESTROOMS.
- 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.
- 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:
- STORE THE ICE SCOOP IN A WAY TO PREVENT HAND CONTAMINATION WITH THE ICE, EITHER WITH THE HANDLE EXTENDING OUT OF THE ICE OR IN A CLEAN, DRY LOCATION OUTSIDE OF THE ICE BIN.
- 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
|
04/14/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/06/2010 | Routine Inspection |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE BAR COOLER 1 WAS AT 43.8F AND THE HALF AND HALF MIL WAS AT 48.5F. IT WAS DISCARDED.. THE OPERATOR CLEANED THE COMPRESSOR AND LOWERED THE TEMPERATURE. AFTER FIFTEEN MINUTES THE COOLER WAS AT 35.4F. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE BAR COOLER 1 WAS AT 43.8F AND THE HALF AND HALF MIL WAS AT 48.5F. IT WAS DISCARDED.. THE OPERATOR CLEANED THE COMPRESSOR AND LOWERED THE TEMPERATURE. AFTER FIFTEEN MINUTES THE COOLER WAS AT 35.4F. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE BAR COOLER 1 WAS AT 43.8F AND THE HALF AND HALF MIL WAS AT 48.5F. IT WAS DISCARDED.. THE OPERATOR CLEANED THE COMPRESSOR AND LOWERED THE TEMPERATURE. AFTER FIFTEEN MINUTES THE COOLER WAS AT 35.4F. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE BAR COOLER 1 WAS AT 43.8F AND THE HALF AND HALF MIL WAS AT 48.5F. IT WAS DISCARDED.. THE OPERATOR CLEANED THE COMPRESSOR AND LOWERED THE TEMPERATURE. AFTER FIFTEEN MINUTES THE COOLER WAS AT 35.4F. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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)
|
04/06/2010 | Routine Inspection |
- Critical:
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- THE DRINK DISPENSERS WERE SOILED. THEY WERE WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical:
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- THE DRINK DISPENSERS WERE SOILED. THEY WERE WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical:
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- THE DRINK DISPENSERS WERE SOILED. THEY WERE WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical:
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- THE DRINK DISPENSERS WERE SOILED. THEY WERE WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
11/03/2009 | Routine Inspection |
| No violation noted during this evaluation. | 06/02/2009 | Routine Inspection |
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