| No violation noted during this evaluation. | 03/17/2015 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed sanitizing rinse for the glasswasher outside the bar at less than 12.5 ppm of iodine. Sanitizing rinse must be 12.5-25 ppm of iodine. Repair or replace the glasswasher. Use other glasswasher inside the bar until this one is repaired or replaced. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed water on floor and moldy walls in the basement dry storage room. Facilities must be kept clean. Clean to sight and touch a and then dry 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dusty shelves above the clean side of the dishmachine table in kitchen. Non-food contact equipment must be kept clean. 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed missing wall tiles behind the oven and under the exhaust hood. Facilities must be maintained. Replace the missing wall tiles.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/06/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Locations:
- at the 3-compartment sink
- Comment:
- THERE WAS INADEQUATE CHLORINE SANITIZER IN THE SANITIZE COMPARTMENT OF THE BAR AREA THREE COMPARTMENT SINK. A CAP FULL OF BLEACH WAS ADDED AND THE SOLUTION TESTED AT 50-100 PARTS PER MILLION (PPM) CHLORINE. ITEM CORRECTED AT TIME OF INSPECTION.
- 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
|
09/18/2014 | Routine |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s) Kitchen Area
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- THE HOT WATER SANITIZER AT THE DISH MACHINE FAILED TO SANITIZE AT 160F SURFACE TEMP, TESTED ON A PLATE. OBSERVED DISH MACHINE RINSE THERMOMETER REACH ONLY 135F DURING SANITIZE RINSE. REPAIR TO SANITIZE PROPERLY. SANITIZE CHEMICALLY UNTIL REPAIRED. CORRECTED BY SANITIZING CHEMICALLY IN CHLORINE SANITIZER AND CALLING HOBART CO. FOR REPAIR.
- 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
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- With knicks
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- THE CAN OPENER BLADE HAS A KNICK AND MAKING METAL SHAVINGS. REPLACE THE BLADE.
- 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.
|
03/27/2014 | Routine |
| No violation noted during this evaluation. | 09/16/2013 | Routine |
- Light Bulbs, Protective Shield
- Items:
- Light shielding end cap(s)
- Locations:
- basement ceiling lights
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed four fluorescent light tubes with protective slip covers
- General violation description:
- 6-202.11 - each missing the two plastic end caps. Install the 8 missing plastic end caps needed to enclose the each of four fluorescent lights into their protective slip tubes.
|
09/13/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- ice machine upper shield
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- EQUIPMENT FOOD-CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. OBSERVED SOME MOLD GROWTH IN THE LARGE/MAIN ICE MACHINE NEAR THE BEVERAGE AREA. EMPTY ICE MACHINE AND CLEAN AND SANITIZE IT. CLEAN ON A REGULAR BASIS TO PREVENT MOLD GROWTH. CORRECTED AT INSPECTION. ICE MACHINE WAS CLEANED AND SANITIZED. WILL CLEAN ON A REGULAR 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- inside walk-in freezer
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT SHALL BE MAINTAINED IN GOOD REPAIR. OBSERVED SOME ICE DRIPPAGE BUILD UP NEAR THE OVERHEAD FANS IN THE WALK IN FREEZER. MOVE ITEMS SO THEY ARE NOT DRIPPED ON. REPAIR CONDENSATE DRIPPAGE.
- 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.
- Kitchenware and Tableware
- Items:
- Utensil(s) sanitized multi-use
- Locations:
- Utensil Storage
- Problems:
- Stored with food-contact portion exposed
- Comment:
- KNIVES, FORKS, AND SPOONS THAT ARE NOT PREWRAPPED SHALL BE PRESENTED SO THAT ONLY THE HANDLES ARE TOUCHED BY EMPLOYEES. OBSERVED EMPLOYEE HANDLING THE FOOD CONTACT PORTION OF CLEAN SILVERWARE WITH BARE HANDS. THE KITCHEN MANAGER STATES THAT THE UTENSILS ARE WASHED IN THE GREEN BASKETS WITH THE HANDLES DOWN/FOOD CONTACT PORTION UP BECAUSE THEY DO NOT GET CLEAN ENOUGH WHEN WASHED THE OTHER WAY. EMPLOYEES ARE SUPPOSED TO HANDLE THE UTENSILS WITH GLOVES WHEN REMOVING THE CLEAN UTENSILS FROM THE DISH RACKS. EMPLOYEES WERE RE-TRAINED TO USE GLOVES TO HANDLE THE UTENSILS IF THEY ARE GOING TO CONTACT THE FOOD-CONTACT PORTION. CORRECTED.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
|
02/28/2012 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- IODINE SANITIZING IN BOTH GLASS WASH MACHINES NOW TESTS IN 12.5 - 25 PPM RANGE. CRITICAL VIOLATION 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
|
09/22/2011 | Follow-up |
- Critical: Hot and cold holding
- Locations:
- on the cookline
- Comment:
- COLD FOOD HOLDING BINS ON COOKLINE, NEAR SOUP KETTLES: SLICED TOMATOES AT 55 F AND CARMELIZED ONIONS AT 53 F. POTENTIALLY HAZARDOUS FOOD, WHEN HELD COLD, MUST BE BELOW 41 F. KEEP ALL POTENTIALLY HAZARDOUS FOOD (HELD COLD) AT 41 F OR LOWER. ,
- 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: Warewashing Chem.San., Temp/pH
- Locations:
- in the glasswasher
- Comment:
- BOTH GLASS WASH MACHINES SHOWED INADEQUATE SANITIZER CONCENTRATION AT FINAL RINSE. MINIMUM ACCEPTABLE IODINE CONCENTRATION ON A FINAL SANITIZER RINSE IS 12.5 - 25 PARTS PER MILLION (PPM). SERVICE EQUIPMENT SO THAT THIS CONCENTRATION IS ACHIEVED., ,
- 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: When to Wash
- Locations:
- in the Kitchen Area
- Comment:
- KITCHEN STAFF OBSERVED NOT WASHING HANDS BETWEEN CHANGING (DISPOSABLE) GLOVES. HAND WASHING IS REQUIRED DURING THE ABOVE EVENTS. INSTITUTE THESE PRACTICES IMMEDIATELY.,
- 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
- Covering receptacles
- Locations:
- on the dumpster
- Comment:
- TOP LID OF DUMPSTER OBSERVED LEFT OPEN. DUMPSTERS MUST BE KEPT COVERED WITH TIGHT FITTING LIDS OR DOORS. KEEP DUMPSTER LIDS CLOSED WHEN NOT IN USE.,
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Light Bulbs, Protective Shield
- Locations:
- light shield (s)
- Comment:
- MISSING LIGHT SHIELDS OBSERVED AT THE BAR THREE COMPARTMENT SINK AREA AND ALSO AT THE PIZZA HOOD. LIGHT BULBS MUST BE SHIELDED SO THAT ANY SHATTERED BULBS DO NOT RESULT IN BROKEN GLASS IN THE FOOD OR ON WORKING SURFACES. REPLACE MISSING LIGHT SHIELDS. ,
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
08/29/2011 | Routine Inspection |
- 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:
- CORRECTION MADE: FOLLOWING INSTRUCTION
- General violation description:
- 2-201.11 - WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED, THE EMPLOYEES PRESENT ARE AWARE OF THE NAMES OF THE BIG 5: i) S ALMONELLA TYPHI ii) H EPATITIS "A" VIRUS iii) E SCHERICHIA COLI ("E-COLI") iv) NORO VIRUS v) 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.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s) storage shelves
- Problems:
- Stored over/next to Raw ready-to-eat food(s) Vegetable(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED TOP OF A PACKAGE CONTAINING RAW CHICKEN DRAPED OVER A COVERED CONTAINER OF PICKLES. CORRECTION MADE: OBSERVED THE CONTAINER OF PICKLES STORED FAR AWAY FROM ALL RAW MEAT STORAGE. NOTE: THE PICKLE CONTAINER LID HAS BEEN WASHED, RINSED AND SANITIZED.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding end cap(s)
- Locations:
- basement dry storage room
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- basement dry storage room
- Problems:
- In poor repair Open seams
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED BASEMENT DRY STORAGE METAL CEILING PEALING, RUSTED AND PITTED
- General violation description:
- 6-501.11 - REPAIR DAMAGED CEILING OR RELOCATED DRY STORAGE SHELVES WHERE THE CEILING IS IN GOOD REPAIR.
|
03/23/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/13/2010 | Routine Inspection |
| No violation noted during this evaluation. | 03/09/2010 | Routine Inspection |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED DISH EMPLOYEE USE SPRAYER AT DISH MACHINE TO RINSE HANDS AFTER HANDLING SOILED EQUIPMENT AND PUTTING AWAY CLEAN EQUIPMENT. PERSON IN CHARGE STATED EMPLOYEES KNOW TO USE HANDSINK AND WASH HANDS PROPERLY. RETRAIN EMPLOYEES ON PROPER HANDWASHING., CORRECTED. EMPLOYEE WAS LET KNOWN HOW TO PROPERLY WASH HANDS AND WILL FOLLOW PROCEDURE.
- 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
- Repairing
- Items:
- Physical facilities Wall(s)
- Problems:
- In poor repair Chipped
- Corrections:
- Repair/replace.
- Comment:
- DOWNSTAIRS LIQUOR ROOM WALLS HAVE PEELING PAINT. REPAINT TO MAKE SMOOTH AND EASILY CLEANABLE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/16/2009 | Routine Inspection |
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