| No violation noted during this evaluation. | 06/08/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed moldy glass rack and interior of the bar glasswasher. Food contact equipment must be kept clean. Clean to sight and touch on a daily 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
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed ice scoop with jagged edge at the bar ice machine. Equipment must be smooth and easily cleanable. This ice scoop was replaced in my presence with a new ice scoop. Violation corrected.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed the sanitizing rinse in the kitchen dishmachine and bar glasswasher at less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. The sanitizer pail was empty for the kitchen dishmachine so it was replaced and the chemical feeder line was primed. The sanitizer was corrected to 100 ppm of chlorine. The bar glasswasher was not repaired.
- 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 Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty baffle filters in exhaust hood above the cookline. Ventilation equipment must b kept clean. Clean to sight and touch as needed.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the following soiled items: dry storage room floor, walls in beer walk-in cooler, and kitchen walk-in cooler floor as well as kitchen ceiling fans. Facilities must be kept clean. Clean to sight and touch 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed torn left door gasket on True cooler. Equipment must be maintained. Repair or replace the door gasket.
- 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 moldy pop gun holder at the bar near the ice bin, and grease behind the panel doors of the fryers. Non-food contact equipment must be kept clean. Clean to sight and touch on a daily 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the kitchen walk-in cooler. Provide a conspicuous thermometer in this cooler.
- 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)
|
03/31/2015 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- BOTH OF THESE HAND WASH SINKS NOW HAVE ADEQUATE HOT WATER. THE VIOLATION IS NOW CORRECTED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
|
10/22/2014 | Follow-up |
- Critical: Handwashing Sink, Installation
- Locations:
- at the Hand wash sink(s)
- Comment:
- TWO OF THE HAND WASH SINKS PROVIDED HOT WATER THAT WAS ONLY LUKEWARM: THE FOOT ACTIVATED HAND SINK IN THE NORTHWEST CORNER OF THE KITCHEN AND THE HAND SINK IN THE ICE MACHINE ROOM JUST NORTH OF THE MAIN KITCHEN. PROVIDE WATER OF AT LEAST 100 F TO EACH OF THESE SINKS. WATER HEATER TEMPERATURES WERE DIALED UP AT TIME OF INSPECTION. A REVISIT WILL BE MADE IN 7 DAYS TO VERIFY THAT ADEQUATE TEMPERATURE IS REACHED.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Ready-to-Eat, Potentially Haza
- Locations:
- in the Walk-in cooler
- Comment:
- IN THE WALK-IN COOLER, ZIP-LOCK BAGS OF FRANKFURTERS AND PEPPERONI WERE NOT DATE MARKED. ALSO, SOME SMALL CUPS OF MAYONNAISE WERE ALSO NOT MARKED EITHER. ITEMS WERE DATE MARKED AT MY INSTRUCTION WITH A "USE BY" DATE. ITEM CORRECTED AT TIME OF INSPECTION.
- 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
- Food Storage
- Locations:
- in the walk-in freezer
- Comment:
- IN WALK-IN FREEZER, A BOX OF BREAD WAS ON THE FLOOR. BOX WAS RELOCATED TO ONE OF THE STORAGE RACK SHELVES IN THE FREEZER. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Outside Receptacles
- Locations:
- at the dumpster
- Comment:
- ONE OF THE LIDS ON THE OUTSIDE DUMPSTER IS PARTIALLY MISSING. REPLACE THE DAMAGED LID WITH A COMPLETE ONE.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
|
10/08/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- Corrected by providing 50 ppm chlorine sanitizer in both machines.
- 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
|
05/14/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE AND GLASS WASHER FAILED TO SANITIZE, TESTED AT 0 PPM CHLORINE. PROVIDE 50-100 PPM CHLORINE. WARES WASHED TODAY WERE SANITIZED IN A SINK. A FOLLOW UP WILL BE CONDUCTED WITHIN 3-10 DAYS. MONITOR BOTH MACHINES DAILY USING A TEST KIT. COMPLETE RISK CONTROL PLAN FOR THIS CHRONIC VIOLATION AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CUT LETTUCE AND CUT TOMATOES AT 52F, SITTING ON ICE IN TOP AREA OF NON-WORKING PREP COOLER. HOLD AT OR BELOW 41F. IF USING ICE BATH, ENSURE EFFECTIVENESS (41F OR LOWER FOOD TEMP). THE ICE SHOULD BE UP TO THE TOP LEVEL OF THE FOOD AGAINST ENTIRE OUTER AREA OF FOOD PANS. CORRECTED BY DISPOSING OF THE LETTUCE AN TOMATOES AND WILL USE ICE BATH. ALSO, RAW HAMBURGER PATTIES HAD BEEN OUT OF COOLER ON COUNTER AND WERE 50F. HOLD AT OR BELOW 41F OR USE TIME CONTROL WITH DISCARDING OF REMAINING FOOD WITHIN EVERY 4 HOURS AS DISCUSSED- SEE HAND OUT. CORRECTED THE COOK STATED WILL KEEP IN COOLER. COMPLETE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION AND FAX TO NUMBER ON FORM WITHIN 2 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)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OPENED MILK AND CHICK PEAS WITHOUT DATE MARKING. THE MILK HAD FACTORY USE DATE OF 4-4-14. CORRECTED BY DISCARDING AND STATED WILL DATE MARK IN FUTURE.
- 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
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Locations:
- steam table
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- CHILI IN STEAM TABLE, REHEATING FOR APPROX. 2 HOURS WAS ONLY AT 115F. REHEAT TO 165 THROUGHOUT THE PRODUCT WITHIN 2 HOURS. CORRECTED BY REHEATING ON THE STOVE RAPIDLY.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Locations:
- Ice machine(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- THE ICE MACHINE HAS BLACK DEBRIS. CLEAN NOW AND MORE FREQUENTLY.
- 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
|
04/09/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- NOT CORRECTED. CHLORINE STILL AT 0PPM AT DISH MACHINE. APPEARS THAT CHLORINE IS NOT PUMPING THROUGH TUBE. REPAIR TO PROVIDE 50-100PPM CHLORINE., CORRECTED DURING INSPECTION. REPAIRS MADE AND PROVIDING 50-100PPM CHLORINE.
- 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
|
12/11/2013 | Follow-up |
- Critical: Characteristics
- Comment:
- CORRECTED BY REMOVING DOMESTIC GRILL.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Manual and Mechanical Warewash
- Comment:
- NOT CORRECTED. DISH MACHINE AT 0PPM CHLORINE. GLASSWASHER WAS AT 50-100PPM CHLORINE. FOLLOW-UP WITHIN 10 DAYS., ,
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY SUBMERGING TOMATOES, LETTUCE, COLESLAW IN ICE AND KEEPING AT/BELOW 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. NO ROAST BEEF OBSERVED TODAY, BUT SAUCE AT STEAM TABLE AT/ABOVE 135.
- 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)
|
11/15/2013 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- FACILITY HAS A SMALL DOMESTIC GE GRILL TO COOK BURGERS ON. DO NOT USE DOMESTIC EQUIPMENT. MAY USE NSF APPROVED GRILL. MAKE SURE NO VENTILATION IS NEEDED. REMOVE FROM FACILITY.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE AND BAR GLASS WASHER AT 0PPM CHLORINE. PROVIDE 50-100PPM CHLORINE TO SANITIZE., , ,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED SALAD BAR WITH DICED TOMATOES 57F, COLESLAW 53F, SHREDDED LETTUCE 46F. SALAD BAR ONLY OFFERED WED 12-3, BUT ITEMS KEPT. PREP TOP AT COOKLINE - SLICED TOMATOES 65F, CUT HEAD OF LETTUCE 62F. HOLD THESE ITEMS AT/BELOW 41F AT ALL TIMES.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- COOKED SLICED ROAST BEEF AT STEAM TABLE 109F-125F. HOLD AT 135F OR ABOVE.,
- 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: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Adulterated/contaminated
- Corrections:
- Discard.
- Comment:
- OBSERVED BROWNED AND WILTED LETTUCE AND A CONTAINER OF SOMETHING WITH EXTREME ACCUMULATION OF MOLD. DISCARD., CORRECTED BY DISCARDING.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- OBSERVED POPCORN SCOOP IN POPCORN MACHINE IN POPCORN. OBSERVED TONGS AT SALAD BAR WITH HANDLES IN FOOD. STORE WITH HANDLES OUT OF FOOD.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 2-DOOR COOLER IN KITCHEN BOTTOM SHELF SOILED AND MICROWAVE AT CUBBY BY BAR SOILED. CLEAN AND KEEP 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- WET RAGS AT BAR IN BUCKET TESTED 0PPM CHLORINE. SUBMERGE IN 50-100PPM CHLORINE.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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10/09/2013 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED BY PROVIDING PROPER 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: Consumption of Animal Foods th
- Comment:
- CORRECTED BY ADDING MENU ADVISORY STATING "ASK YOUR SERVER...."
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Hand Drying Provision
- Comment:
- CORRECTED BY PROVIDING PAPER TOWEL AT BAR HANDWASH SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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05/08/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTION MADE: Observed the dish wash machine final sanitizing rinse above the minimum 25 ppm chlorine solution being dispensed @ 120*F. Completed a risk control plan reviewed and approved to address this repeat priority citation.
- 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
|
11/16/2012 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- back kitchen area Dish machine
- Problems:
- Below 25 ppm And/or water temperature below 120 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed the dish wash machine final sanitizing rinse @ ZERO ppm chlorine solution being dispensed
- General violation description:
- 4-501.114 - address to dispense a minimum 25 ppm @ 120*F. Complete a risk control plan to address this repeat priority citation.,
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- walk in freezer(s)
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- OBSERVED GROSS ICE ACCUMULATION ON THE SHELVES BELOW
- General violation description:
- 4-501.11 - ADJUST CONDENSATION COLLECTION PAN TO FULLY DRAIN CAPTURE CONDENSATION TO THE FLOOR DRAIN.
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10/18/2012 | Routine |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- back kitchen area Dish machine
- Problems:
- Below 25 ppm And/or water temperature below 120 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed the dish wash machine final sanitizing rinse will below 10 ppm chlorine solution being dispensed
- General violation description:
- 4-501.114 - address to dispense a minimum 25 ppm @ 120*F. Correction Made: Observed 50 ppm chlorine solution being dispensed as the sanitizer rinse by the dish wash machine after a replacing the old nearly spent sanitizer container with a new 5 gallon container of chlorine solution.
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03/30/2012 | Routine Inspection |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics sanitizer
- Locations:
- back room cleaning chemicals and supplies
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Correction Made: Observed chemical spray bottle labeled "sanitizer".
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- walk in freezer(s) drainline(s)
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- OBSERVED GROSS ICE ACCUMULATION ON THE SHELVES BELOW
- General violation description:
- 4-501.11 - ADJUST CONDENSATION ELEMENTS TO FULLY CAPTURE CONDENSATION AND DISCARD TO THE FLOOR DRAIN.
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08/24/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment reach-in cooler interior
- Locations:
- kitchen 2 door cooler
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed: i.) Raw meat soil on the interior floor of the up-right cooler. Thoroughly clean and sanitize to sight and touch. ii.) Mold build up on the six fountain underside openings, nozzles and associated parts. Thoroughly clean and sanitize to sight and touch. CORRECTION MADE
- General violation description:
- 4-601.11 - OBSERVED INTERIOR COOLER FLOOR & POP NOZZLES ARE CLEAN & SANITIZED TO SIGHT AND TOUCH.
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- beverage dispenser pop nozzles
- Problems:
- Not cleaned Before use
- Corrections:
- Clean as specified above.
- Comment:
- CORRECTION MADE: OBSERVED THROUGH MANAGER INTERVIEW THE FREQUENCY OF CLEANING AND SANITIZING OF THE NOZZLES, THE DEFUSERS AND THE INTERIOR FOUNTAIN HEAD OPENINGS WILL BE PERFORMED AFTER DAILY USE RATHER THAN ONCE A WEEK.
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- 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) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS THE SIGNS AND ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. SORE THROAT WITH FEVER, INFECTED WOUND AND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. AND PROCEDURES TO REMOVE THE RESTRICTIONS. TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- kitchen 2 door cooler
- 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 packaged lettuce and vegetables stored on bottom shelf next to stored raw hamburger. Correction Made: Observed the cited packaged lettuce and vegetables have been discarded as a safe food precaution.
- 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
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- CORRECTION MADE: FOLLOWING INSTRUCTION THE EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS.
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02/15/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED. DISH MACHINE REPAIRED AN PROVIDING 50 - 100PPM CHLORINE.
- 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
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09/15/2010 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH WASHER AT 10PPM. FOR SANITIZING FOOD CONTACT SURFACES OF EQUIPMENT/UTENSILS, A CHLORINE SANITIZER SOLUTION MUST BE BETWEEN 50 TO 100PPM. REPAIR DISH MACHINE TO PROVIDE AT LEAST 50 TO 100PPM CHLORINE. REPEAT - SUBMIT RISK CONTROL PLAN.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH WASHER AT 10PPM. FOR SANITIZING FOOD CONTACT SURFACES OF EQUIPMENT/UTENSILS, A CHLORINE SANITIZER SOLUTION MUST BE BETWEEN 50 TO 100PPM. REPAIR DISH MACHINE TO PROVIDE AT LEAST 50 TO 100PPM CHLORINE. REPEAT - SUBMIT RISK CONTROL PLAN. ,
- 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 Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Comment:
- ICE MACHINE IN BACK AND AT BAR AREA ARE STARTING TO ACCUMULATE MOLD LIKE GROWTH. CLEAN AND KEEP CLEAN.
- 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
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08/17/2010 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED. GLASSWASHER PROVIDING 50 TO 100PPM CHLORINE SANITIZER.
- 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
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03/16/2010 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED UNCOVERED PLASTIC CUP OF WATER AT DISH MACHINE AREA. AT BAR WAS GLASS OF POP WITH STRAW AND COFFEE CUP WITH FLIP LID. BEVERAGES IN FOOD / EQUIPMENT AREAS MUST HAVE A LID AND ALSO PREVENT CONTAMINATING FINGERS WITH MOUTH MANIPULATING PARTS. PROVIDE CUP WITH LID AND STRAW OR TRAVEL MUG., CORRECTED. BEVERAGES DISCARDED. PROPER CUPS WILL BE USED.
- 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
- Critical: Handwashing Sinks, Location
- Comment:
- CORRECTED. INVERTER INSTALLED AT DISH MACHINE AREA SPRAY HOSE TO ALLOW FOR HAND WASHING. THIS WAS APPROVED BY VARIANCE.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- BAR GLASSWASHER AT 0PPM. CHLORINE SANITIZER BUCKET EMPTY. NEW BUCKET INSTALLED, RAN MACHINE MANY TIMES AND GOT UP TO 10PPM CHLORINE. MUST SANITIZE BETWEEN 50 TO 100PPM CHLORINE. ,
- 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
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHLORINE TEST KITS AT BAR FOR GLASS WASHER.
- 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)
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03/03/2010 | Routine Inspection |
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