- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen dish washing area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Physical facilities shall be cleaned as often as necessary to keep them clean. Observed a build-up of grease and other debris on the floor near the ware washing machine. Develop routine cleaning procedures to keep the floors clean.
- 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:
- Bare wood Open seams
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and for replacement. Observed duck tape being used to seal parts of the counter near the ware washing machine. Duck tape is not easily cleanable. Repair counters so they are easily cleanable.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in public restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A toilet room used by females shall be provided with a covered receptacle for sanitary purposes. Observed a garbage can in the unisex employee restroom near the kitchen with out a lid. Provide a lid for the garbage can.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
05/07/2015 | Routine |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- bar(s) pop guns
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit fly larvae in pop gun cap at large bar. Remove insects., Pop gun holders removed, larvae removed from holders
- General violation description:
- 6-501.111 - holders cleaned and sanitized. VIOLATION CORRECTED.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen dish washing area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Walls and piping around dish machine are greasy. Clean.
- 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.
|
10/30/2014 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink bar
- Locations:
- bar(s) Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- No soap at handsink in Menna room. Soap must be present at all hand sinks at all times. Provide., 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)
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Locations:
- kitchen
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Volunteer's uncovered beverage cups on surfaces throughout kitchen. Food employees may drink from a closed BEVERAGE container only.
- 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
- Effectiveness
- Items:
- Hair restraint
- Locations:
- kitchen
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Volunteers' not wearing hair restraints while working in kitchen. Hair must be restrained by hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
04/16/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Drain lines and bowls from sinks and dishmachine are dirty. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/18/2013 | Routine |
| No violation noted during this evaluation. | 09/28/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED 2 EMPLOYEE BEVERAGES IN OPEN CONTAINER ON THE FOOD PREP TABLE. EMPLOYEE BEVERAGES MUST BE STORED IN COVERED CONTAINERS THAT CANNOT CONTAMINATE EMPLOYEES' HANDS. PROVIDE COVERED CONTAINERS FOR EMPLOYEE BEVERAGES. CORRECTED DURING INSPECTION BY COVERING DRINK CONTAINERS.
- 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
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED COOK FOODS PLACED INTO THE WALK-IN COOLER IN COVERED CONTAINERS TO COOL USING POOR COOLING METHODS. FOODS ARE TOO HOT (GREATER THAN 135F) AND IN COVERED 4"PANS. TO COOL FOOD PROPERLY IN THE REQUIRED TIME FRAMES EFFECTIVE COOLING METHODS MUST BE USED. COOL FOODS UNCOVERED IN SHALLOW PANS. USE ICE BATH AND ICE WANDS WHEN POSSIBLE. DO NOT COVER HOT FOODS. ;(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (Pf) (2) Separating the FOOD into smaller or thinner portions; (Pf) (3) Using rapid cooling EQUIPMENT; (Pf) (4) Stirring the FOOD in a container placed in an ice water bath; (Pf) (5) Using containers that facilitate heat transfer; (Pf) (6) Adding ice as an ingredient; (Pf) or (7) Other effective methods. (Pf) (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
- General violation description:
- 3-501.15 -
- Miscellaneous Sources
- Items:
- Food
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- OBSERVED THE 2-COMPARTMENT SINK USED FOR FOOD PREP. THE DRAIN LINES FROM THIS SINK ARE DIRECTLY CONNECTED TO THE GREASE TRAP. FOOD MAY NOT BE PREPARED IN A SINK THAT HAS A DIRECT CONNECTION TO THE SEWAGE SYSTEM. USE THE 3-COMPARTMENT SINK THAT HAS AN AIR GAP BETWEEN THE ENDS OF THE DRAIN LINE AND THE SEWAGE SYSTEM FOR FOOD PREP TO PREVENT POSSIBLE CONTAMINATION OF FOOD.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
|
09/22/2011 | Routine Inspection |
- Critical:
- Comment:
- The drink dispenser holders were kept clean and the violation had been 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:
- Comment:
- Air gap was provided between the drain pipes and the sewer drain by raising and fastening them. Violation had been corrected.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow prevention
- Comment:
- Air gap was provided between the drain pipes and the sewer drain by raising and fastening them. Violation had been corrected.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- The drink dispenser holders were kept clean and the violation had been 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
|
10/15/2010 | Follow-up |
- Critical:
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- THE BEVERAGE DISPENSER HOLDERS ARE SOILED WITH FOOD DEBRIS IN BOTH BARS. WASH, RINSE AND SANITIZE THEM. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- THE DRAIN PIPES FROM THE ICE MACHINE ARE HANGING INTO THE SEWER DRAIN. TO PREVENT HEALTH HAZARDS PROVIDE A MINIMUM OF 1 INCH AIR GAP. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical:
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- THE BEVERAGE DISPENSER HOLDERS ARE SOILED WITH FOOD DEBRIS IN BOTH BARS. WASH, RINSE AND SANITIZE THEM. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- THE DRAIN PIPES FROM THE ICE MACHINE ARE HANGING INTO THE SEWER DRAIN. TO PREVENT HEALTH HAZARDS PROVIDE A MINIMUM OF 1 INCH AIR GAP. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- THE DRAIN PIPES FROM THE ICE MACHINE ARE HANGING INTO THE SEWER DRAIN. TO PREVENT HEALTH HAZARDS PROVIDE A MINIMUM OF 1 INCH AIR GAP. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- THE BEVERAGE DISPENSER HOLDERS ARE SOILED WITH FOOD DEBRIS IN BOTH BARS. WASH, RINSE AND SANITIZE THEM. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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
|
10/05/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- A note was posted on the cooler indicating that not to store any dairy products (PHF. Violation had been 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)
|
11/03/2009 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE SET OF BAR COOLERS WAS AT 46.2F AND THE MILK WAS AT 44.6F. 1 /1/2 QUARTS OF MILK WAS DISCARDED (ALSO OUT OF DATE). NO OTHER POTENTIALLY HAZARDOUS FOOD WAS STORED IN THIS COOLER. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOOD IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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)
|
10/05/2009 | Routine Inspection |
| No violation noted during this evaluation. | 04/08/2009 | Routine Inspection |
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