- Critical: Equipment, Food-Contact Surfac
- Comment:
- Ice machine cleaned and sanitized. VIOLATION CORRECTED.
- 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
|
04/17/2015 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Locations:
- bar(s) pop guns
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit fly maggots in pop gun holder at bar. Remove insects., Pop gun holders removed, larvae removed from holders
- General violation description:
- 6-501.111 - holders cleaned and sanitized. VIOLATION CORRECTED.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- kitchen ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Pink mold on edge on ice machine splash guard, mold inside top of unit. Clean and sanitize this food contact surface. WCHD will return within 7-10 days to ensure this violation is corrected.,
- 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
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- bar(s) prep cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting boards at prep cooler is heavily scored on both sides. Resurface or replace.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- 3-compartment sink(s) drain, restaurant
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Food residue in drain under 3 compartment sink. Clean. Sewer gas smell from floor drain in women's restroom. Put water down drain.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/09/2015 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- Corrected by making sanitizer test strips accessible.
- 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)
|
10/21/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Comment:
- Corrected by providing an accessible food 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected by repairing cooler and holding food at 41F.
- 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: Sanitizing Solutions, Testing
- Comment:
- Not corrected: provide a sanitizer test kit within 3 days.,
- 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)
|
10/14/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- The food thermometer is not available to check cooking temps of hamburgers. Provide an keep available when operating. Repeat violation.,
- 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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) Prep cooler top: Cut/torn lettuce at 47f, cut tomatoes 45f. 2) Bar cooler: hamburger 44f. Hold at or below 41f. Correct violation today.,
- 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: Sanitizing Solutions, Testing
- Locations:
- bar(s)
- Comment:
- No sanitizer test kit. Provide test kit to monitor sanitizer level daily.,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The bar coolers has standing condensate in bottom of cooler. The bar cooler where hamburger stored and the prep cooler are over 41f. Repair coolers to maintain food at or below 41f, and to prevent condensate accumulation inside of the cooler.
- 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:
- Clean the bottom of beer cooler after removing condensate. Clean the old black sticky food residue from the bar cooler bottom where hamburger is stored. Clean the sticky food debris from the reach in cooler door handle to prevent hand/glove contamination while working.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/18/2014 | Routine |
- Critical: Compliance with Food Law
- Items:
- Food item(s) prepared
- Locations:
- bar(s) reach-in cooler(s)
- Problems:
- In a private home
- Corrections:
- No food items prepared in a private home shall be offered to the public in a licensed facility.
- Comment:
- HOME CANNED PICKLES OBSERVED IN COOLER, BROUGHT IN BY A CUSTOMER. 1) DO NOT ALLOW HOME CANNED PRODUCTS IN THE FACILITY. 2) DO SERVE/SELL ANY FOOD THAT IS NOT FROM AN APPROVED SUPPLIER. FOOD FROM A PRIVATE HOME IS NOT ALLOWED TO BE SOLD/SERVED IN A LICENSED FACILITY. CORRECTED BY DISCARDING THE PICKLES.
- General violation description:
- 3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under 3-402.11
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO FOOD THERMOMETER AT THE BAR COOKING AREA. PROVIDE AND KEEP READILY ACCESSIBLE.
- 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)
- Critical: Person in Charge
- Items:
- Person-in-charge
- Locations:
- bar(s)
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- EMPLOYEES ARE NOT REQUIRED TO CHECK FINAL COOKING TEMPERATURES OF FOOD. ENSURE THAT EMPLOYEES CHECK SAMPLES OF ALL FOOD COOKED DAILY. EMPLOYEES DO NOT VERIFY THAT FOOD IS FROM APPROVED SOURCES. ENSURE THAT EMPLOYEES KNOW THE REQUIREMENT AND DO NOT ALLOW HOME PREPARED FOOD IN THE FACILITY.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- CHILI IN THE WALK IN COOLER WITHOUT DATE MARKING. DATE MARK WHEN IT IS PUT INTO THE COOLER TO SELL WITHIN 6 DAYS AFTER PREPARING.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- storage area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- REMOVE CLUTTER FORM FLOOR OF STORAGE/ DISH WASHING ROOM, AND KEEP 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:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- REMOVE ITEMS UNNECESSARY TO FOOD PREP/ STORAGE FROM THE STAINLESS STEEL TABLE IN THE REAR STORAGE AREA, AND CLEAN THE TABLE AND SHELF BELOW.
- 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, Physical facilities Floor(s)
- Locations:
- storage area dish washing area
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- FLOOR TILE IN THE REAR DISH WASH/ STORAGE AREA IS DAMAGED AND HAS OPEN SEAMS. REPAIR THE FLOOR TILE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE AMBIENT AIR THERMOMETERS IN ALL COOLERS AT THE BAR, NEAR THE DOORS, EASILY VISIBLE.
- 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)
- Warewashing Equipment, Cleanin
- Items:
- Warewashing equipment three compartment sink basins, Warewashing equipment drainboards
- Locations:
- 3-compartment sink(s) dish washing area
- Problems:
- Not cleaned Through out the day as necessary, Not cleaned
- Corrections:
- Clean as specified above., Clean as required above.
- Comment:
- THE 3 COMPARTMENT SINK IN REAR DISH WASH AREA IS NOT CLEAN. CLEAN THE SINKS AND THE DRAIN BOARDS.
- General violation description:
- 4-501.14 - A WAREWASHING machine
- Critical: Compliance with Food Law
- Items:
- Food item(s) prepared
- Locations:
- bar(s) reach-in cooler(s)
- Problems:
- In a private home
- Corrections:
- No food items prepared in a private home shall be offered to the public in a licensed facility.
- Comment:
- HOME CANNED PICKLES OBSERVED IN COOLER, BROUGHT IN BY A CUSTOMER. 1) DO NOT ALLOW HOME CANNED PRODUCTS IN THE FACILITY. 2) DO SERVE/SELL ANY FOOD THAT IS NOT FROM AN APPROVED SUPPLIER. FOOD FROM A PRIVATE HOME IS NOT ALLOWED TO BE SOLD/SERVED IN A LICENSED FACILITY. CORRECTED BY DISCARDING THE PICKLES.
- General violation description:
- 3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under 3-402.11
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO FOOD THERMOMETER AT THE BAR COOKING AREA. PROVIDE AND KEEP READILY ACCESSIBLE.
- 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)
- Critical: Person in Charge
- Items:
- Person-in-charge
- Locations:
- bar(s)
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- EMPLOYEES ARE NOT REQUIRED TO CHECK FINAL COOKING TEMPERATURES OF FOOD. ENSURE THAT EMPLOYEES CHECK SAMPLES OF ALL FOOD COOKED DAILY. EMPLOYEES DO NOT VERIFY THAT FOOD IS FROM APPROVED SOURCES. ENSURE THAT EMPLOYEES KNOW THE REQUIREMENT AND DO NOT ALLOW HOME PREPARED FOOD IN THE FACILITY.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- CHILI IN THE WALK IN COOLER WITHOUT DATE MARKING. DATE MARK WHEN IT IS PUT INTO THE COOLER TO SELL WITHIN 6 DAYS AFTER PREPARING.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- storage area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- REMOVE CLUTTER FORM FLOOR OF STORAGE/ DISH WASHING ROOM, AND KEEP 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:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- REMOVE ITEMS UNNECESSARY TO FOOD PREP/ STORAGE FROM THE STAINLESS STEEL TABLE IN THE REAR STORAGE AREA, AND CLEAN THE TABLE AND SHELF BELOW.
- 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, Physical facilities Floor(s)
- Locations:
- storage area dish washing area
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- FLOOR TILE IN THE REAR DISH WASH/ STORAGE AREA IS DAMAGED AND HAS OPEN SEAMS. REPAIR THE FLOOR TILE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE AMBIENT AIR THERMOMETERS IN ALL COOLERS AT THE BAR, NEAR THE DOORS, EASILY VISIBLE.
- 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)
- Warewashing Equipment, Cleanin
- Items:
- Warewashing equipment three compartment sink basins, Warewashing equipment drainboards
- Locations:
- 3-compartment sink(s) dish washing area
- Problems:
- Not cleaned Through out the day as necessary, Not cleaned
- Corrections:
- Clean as specified above., Clean as required above.
- Comment:
- THE 3 COMPARTMENT SINK IN REAR DISH WASH AREA IS NOT CLEAN. CLEAN THE SINKS AND THE DRAIN BOARDS.
- General violation description:
- 4-501.14 - A WAREWASHING machine
|
03/10/2014 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED BY PROVIDING A FOOD PROBE 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)
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED BY PROVIDING A FOOD PROBE 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)
|
10/09/2013 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE THERMOMETER AND MONITOR COOKING TEMPERATURES OF FOOD AND FOOD TEMPS IN COOLERS.,
- 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)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWELS AT BAR HANDSINK AND EMPLOYEE USED CLOTH TOWEL. PROVIDE SINGLE USE PAPER TOWELS AT BAR HANDSINK, REMOVE CLOTH TOWELS FROM SINK AREA., CORRECTED BY PROVIDING PAPER TOWELS AND PIC STATED WILL USE.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- bar cooler
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN BAR COOLER: RAW HAMBURGER STORED WITH PACKAGED READY TO EAT FOOD. FOOD STORED ON AND UNDER HAMBURGER. STORE RAW MEATS BELOW OR AWAY FROM READY TO EAT, AND FOOD REQUIRING DIFFERENT COOKING TEMPS. REPEAT VIOLATION - COMPLETE AND FAX RISK CONTROL PLAN. , CORRECTED BY STORING RAW MEAT BELOW OTHER FOOD IN THE COOLER.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 3-COMP SINK AND DRAINBOARDS SHALL BE CLEAN. CLEAN TODAY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A SANITARY NAPKIN HOLDER IN STALLS OR COVERED GARBAGE CAN AT RESTROOM SINK WITHIN 90 DAYS.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE THERMOMETER AND MONITOR COOKING TEMPERATURES OF FOOD AND FOOD TEMPS IN COOLERS.,
- 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)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWELS AT BAR HANDSINK AND EMPLOYEE USED CLOTH TOWEL. PROVIDE SINGLE USE PAPER TOWELS AT BAR HANDSINK, REMOVE CLOTH TOWELS FROM SINK AREA., CORRECTED BY PROVIDING PAPER TOWELS AND PIC STATED WILL USE.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- bar cooler
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN BAR COOLER: RAW HAMBURGER STORED WITH PACKAGED READY TO EAT FOOD. FOOD STORED ON AND UNDER HAMBURGER. STORE RAW MEATS BELOW OR AWAY FROM READY TO EAT, AND FOOD REQUIRING DIFFERENT COOKING TEMPS. REPEAT VIOLATION - COMPLETE AND FAX RISK CONTROL PLAN. , CORRECTED BY STORING RAW MEAT BELOW OTHER FOOD IN THE COOLER.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 3-COMP SINK AND DRAINBOARDS SHALL BE CLEAN. CLEAN TODAY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A SANITARY NAPKIN HOLDER IN STALLS OR COVERED GARBAGE CAN AT RESTROOM SINK WITHIN 90 DAYS.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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09/25/2013 | Routine |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Three compartment sink
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- CORRECTED BY REMOVING TOXIC ITEMS
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN FLOORS BEHIND BAR, KITCHEN AND IN WALK IN COOLER.
- 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.
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- RE-SEAL THREE COMPARTMENT SINK TO WALL IN REAR PREPARATION AREA.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- SEE REAR HAND SINK
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- REAR STORAGE ROOM.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- REAR HAND WASH SINK HAS UTENSILS IN BASIN.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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09/25/2012 | Routine |
- Critical: Separation, Packaging, & Segre
- Comment:
- CROSS CONTAMINATION NOT OBSERVED.
- 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
|
03/22/2012 | Follow-up |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW HAMBURGER WAS STORED NEXT TO LETTUCE IN WALK IN COOLER UNIT., CORRECT CRITICAL VIOLATION WITH IN 10 DAYS. A FOLLOW UP INSPECTION WILL OCCUR WITH IN 10 DAYS TO ENSURE COMPLIANCE.,
- 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
- Floors, Walls, and Ceilings
- Items:
- Wall(s)
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- HOLE OBSERVED IN WALL BEHIND TOILET OF MEN'S REST ROOM.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- LACKING SOAP AT REAR HAND WASH SINK.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE HAND WASH SIGNS FOR ALL HAND WASH SINKS.
- 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.
|
03/13/2012 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AIR GAP PROVIDED.
- 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: Storage, Separation
- Comment:
- INSECT KILLER HAS BEEN REMOVED.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Working containers, Common Nam
- Comment:
- SPRAY BOTTLES ARE LABELED.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
|
09/23/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- CURRENTLY DRAIN LINES FROM ICE MACHINE ARE NOT AIR GAPPED. PROVIDE AIR GAP.,
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED ONE GALLON CONTAINER OF INSECT KILLER STORED UNDER PREPARATION TABLE IN KITCHEN.,
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- CURRENTLY SPRAY BOTTLES BEHIND BAR ARE NOT LABELED AS TO CONTENT. LABEL THESE BOTTLES.,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- PROVIDE DOOR SWEEPS AND KEEP DOORS CLOSED BETWEEN USES.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- FLOOR TILES MISSING OR DAMAGED NEAR THREE COMPARTMENT SINK IN KITCHEN. REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/13/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CAN OPENER AND MOUNT HAVE BEEN REMOVED.
- 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
|
04/07/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CURRENTLY CAN OPENER AND MOUNT ARE SOILED IN KITCHEN. CLEAN AND MAINTAIN. THIS IS A CRITICAL VIOLATION CORRECT WITH IN 10 DAYS. A FOLLOW UP INSPECTION WILL OCCUR WITH IN 10 DAYS.,
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOORS IN KITCHEN AND BEHIND BAR ARE SOILED. CLEAN AND MAINTAIN THESE AREAS.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- CURRENTLY REAR DOOR HAS GAP ALONG BOTTOM. PROVIDE TIGHT FITTING DOOR SWEEP.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CURRENTLY FLOOR TILES ARE DAMAGED AND MISSING UNDER THREE COMPARTMENT SINK IN KITCHEN. REPAIR AND MAINTAIN.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- CURRENTLY IN KITCHEN MANY UNNECESSARY ITEMS WERE OBSERVED SUCH AS TOOLS AND HOLIDAY ITEMS. PLEASE REMOVE AND OR RE-ORGANIZE TO MINIMIZE HARBORAGE AREAS.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
03/29/2011 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- I M CLEAN TODAY
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
10/21/2010 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- (PINK) MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL THIS REPEAT VIOLATION WILL CALL FOR AN OFFICE CONSULTATION DATE/TIME WILL BE SENT VIA US MAIL ,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
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09/15/2010 | Routine Inspection |
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