- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- A chlorine sanitizer concentration must be between 50 to 100ppm. The chlorine sanitizer is not properly dispensing into the dishmachine. At time of inspection a repair technician serviced the machine and chlorine was dispensing at a concentration of 100ppm. 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment must be maintained in a state of good repair and condition. Observed many of the top lids on the prep cooler are either damaged or do not open properly. The freezer at the end of the prep line with the french fries has a lot of ice build up. Repair or replace lids to have a proper seal and be easy to manipulate when opening and closing. Defrost freezer and maintain in good condition.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Non-food contact surfaces of equipment must be maintained clean and free of debris. Observed the inside wells and the other surrounding parts of the stoves have an accumulation of charred debris. The ceiling tiles in the back prep area have a lot of soil debris. Dish racks have a build up of debris in between the grates. Keep surfaces clean and free of debris by cleaning weekly.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Surface Characteristics
- Items:
- Ceiling material(s) for repair
- Problems:
- Not durable
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- Materials for ceiling surfaces must be durable and nonabsorbant. Observed some of the ceiling tiles over the dishmachine area are weakening due to added heat and moisture from the dishmachine. Parts of the tiles are peeling down and the metal slats are rusted. Replace with more durable tiles that are nonaborabant and easily cleanable.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
|
06/23/2015 | Routine |
| No violation noted during this evaluation. | 12/22/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed pepperonis, sliced tomatoes, and ground sausage in left food prep cooler at cookline with temperatures ranging from 55-60 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed food on floor under shelves in the dry storage room. Clean the floor to sight and touch on a weekly 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed the following violations: top drawer of food prep cooler with lettuce and cheese is hard to open and close. Lids on food prep coolers do not have a tight seal due to bent hinges. Walk-in freezer has build-up of ice. Equipment must be maintained. Repair or replace drawer and lids. Defrost the walk-in 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled shelves in the beer bottle cooler and keg cooler at the bar. Non-food contact equipment must be kept clean. 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed leaking faucet on the mop sink. Plumbing must be maintained. Repair the leaking faucet.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/10/2014 | Routine |
| No violation noted during this evaluation. | 06/30/2014 | Follow-up |
| No violation noted during this evaluation. | 06/23/2014 | Follow-up |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed metal ice scoop by ice machine with a jagged edge. Food contact equipment must be smooth and easily cleanable. Repair or replace the ice scoop.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed diced tomatoes, bleu cheese, sliced tomatoes, and chicken salad at temperatures ranging from 44-54 degrees F. Potentially hazardous foods must be held below 41 degrees F. Air temperature of cooler is 52 degrees F. Repair or replace the cooler to provide food temperatures below 41 degrees F. Discard food after 4 hours in the temperature danger zone.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed toilet in employee men's room not flushing. Plumbing must be maintained. Repair or replace the flush valve.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed water dripping from condenserr in walk-in cooler and ice build-up on door in walk-in freezer. Equipment must be maintained. Repair these items.
- 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 dishroom and bar 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:
- Observed grease behind fryer panels. 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.
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Observed large gap in baffle filters above the char grill. Install a baffle filter or spacer bar to remove the gap.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
06/11/2014 | Routine |
| No violation noted during this evaluation. | 04/28/2014 | Follow-up |
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