| No violation noted during this evaluation. | 01/08/2015 | Routine |
| No violation noted during this evaluation. | 07/23/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- 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:
- WALK-IN COOLER HAD TRAY OF RAW EGGS (EMPLOYEE FOOD) ON SHELF WITH JUICES AND OTHER READY TO EAT FOODS. STORE RAW EGGS BELOW AND AWAY FROM READY TO EAT FOODS., CORRECTED BY MOVING EGGS TO BOTTOM SHELF AWAY FROM READY TO EAT FOODS.
- 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
|
01/28/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED BY EMAILING A COPY OF THE REVISED MENU WITH THE PROPER CONSUMER ADVISORY.
- 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
|
07/22/2013 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- BAR 3-COMPARTMENT SINK WAS SET UP WITH SOAPY WATER, SANITIZE WATER (QUATERNARY), THEN RINSE WATER. FOOD CONTACT SURFACES OF EQUIPMENT MUST BE WASHED, RINSED, SANITIZED, AIR DRIED. ENSURE SINK IS SET UP WITH SOAPY WATER, RINSE WATER, THEN SANITIZER. , CORRECTED DURING INSPECTION BY REFILLING SINKS WITH SOAPY WATER FOR WASHING, RINSE WATER, THEN SANITIZER (QUATERNARY AT 200PPM).
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY HAS A PARTIAL CONSUMER ADVISORY ON MENU. BOTTOM OF MENU HAS STATEMENT "CONSUMING RAW OR UNDERCOOKED MEATS.... MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS". NO ASTERISKS NEXT TO FOOD ITEMS. TO CORRECT ADVISORY, PROVIDE AN ASTERISK * NEXT TO THE BURGERS. THEN AT BOTTOM OF THE MENU, PROVIDE *NOTICE: COOKED TO ORDER. CONSUMING UNDERCOOKED MEATS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. CORRECT WITHIN 1 MONTH. MAY FAX OR EMAIL CORRECTIONS TO INSPECTOR BEFORE FINAL PRINT. ,
- 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
|
07/09/2013 | Routine |
- Critical: Warewashing Equipment, Determi
- Comment:
- Correction Made: Observed chemical test strips available and in use to assure adequate sanitizer strength for the bar and the kitchen third compartment sanitize sink. Quaternary sanitizer solution kept at a minimum 200 ppm. Chlorine solution @ 50 ppm third compartment sanitize sink " " @ 100 ppm wiping cloth wet storage sanitizing " " @ 100 ppm sanitizing in place food contact surfaces.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
01/29/2013 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Quaternary ammonia solution
- Locations:
- 3-compartment sink(s) sanitize compartment
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- Observed chemical sanitizer too weak at a 1/2 tablet per bar sink and at 1 tablet per dish room sanitize sink. CORRECTION MADE: Per review of Manufacturer instruction 1 quaternary sanitizer 1 tablet is now added to each gallon of water mixed to assure a sanitizer strength of 200 ppm quaternary solution.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Locations:
- 3-compartment sink(s) sanitize compartment
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Observed chemical test strips not available for use to assure adequate sanitizer strength for the bar and the kitchen third compartment sanitize sink. Provide chemical test strips for: Quaternary sanitizer solution kept at a minimum 200 ppm. Chlorine sanitizer solution @ 25 ppm 120*F pH<10, 120*F pH<8 50 ppm 100*F pH<10, 75*F pH<8 100 ppm 55*F ,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
01/04/2013 | Routine |
| No violation noted during this evaluation. | 06/07/2012 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device
- Locations:
- bar(s) beverage station
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- Observed the water feed line to the beverage carbonator apparently absent the required ASSE 1022 vented backflow device, obstructed view behind ice bin. Install the ASSE 1022 vented backflow device with a 100 mesh water screen the beverage carbonator feed line. Locate device down stream from all copper bearing water lines.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink dishwash area
- Locations:
- bar(s) Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no hand cleanser neither the bar/grill or dish room hand wash basins. Correction Made: Observed needed hand cleanser fully stocked at cited hand wash locations.
- 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 disposable, paper towels
- Locations:
- bar(s) Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no paper hand towels at neither the bar/grill or dish room hand wash basins. Correction Made: Observed needed hand towels fully stocked at the two hand wash locations.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
11/14/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- CORRECTION MADE FOLLOWING INSTRUCTION
- General violation description:
- 2-201.11 - WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: i) S ALMONELLA TYPHI ii) H EPATITIS "A" VIRUS iii) E SCHERICHIA COLI ("E-COLI") iv) NORO VIRUS v) SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS., OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS, AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Correction Made: Observed through oral interview and in practice
- General violation description:
- 2-301.14 - after handling raw meat before handling ready to eat foods, hygienic hand washing is performed for 20 second. Wet hands are lathered with cleanser for 10 to 15 seconds, rinsed under warm water and dried with single use paper toweling before putting on gloves to handle ready to eat foods. , Observed through food employee interview and demonstration
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- CORRECTION MADE: FOLLOWING INSTRUCTION OBSERVED 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 FOR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS., OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF: THE MINIMUM INTERNAL COOKING TEMPERATURES FOR WHOLE MUSCLE MEAT, FOR GROUND MUSCLE MEAT AND FOR POULTRY.
|
05/19/2011 | Routine Inspection |
- Items:
- Waste container(s)/container(s) outside dumpsters
- Locations:
- dumpster
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- The outside trash dumpster was found missing one of its lids-replace the missing lid on the outside trash dumpster.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Items:
- Thermometer(s)
- Locations:
- reach-in cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- No ambient air temperature thermometer was found inside the reach in cooler next to the grill. Provide an ambient air thermometer inside this unit 41 or below.
- 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)
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- A bag of onion were found stored on the floor inside the walk in cooler. Food items must be stored at least 6 inches off the floor.
- 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
- Locations:
- Utensils
- Comment:
- Unapproved equipment ( wooden knife storage Block) This piece of equipment is not approved in licensed food service facilities ( not easily cleanable ) Remove this item from the establishment.
- General violation description:
- 4-205.10 - FOOD EQUIPMENT that is certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program is deemed to comply with Parts 4-1 and 4-2 of this chapter.
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Locations:
- dumpster
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- The outside trash dumpster was found missing one of its lids-replace the missing lid on the outside trash dumpster.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Food Equipment, Certification
- Locations:
- Utensils
- Comment:
- Unapproved equipment ( wooden knife storage Block) This piece of equipment is not approved in licensed food service facilities ( not easily cleanable ) Remove this item from the establishment.
- General violation description:
- 4-205.10 - FOOD EQUIPMENT that is certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program is deemed to comply with Parts 4-1 and 4-2 of this chapter.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- A bag of onion were found stored on the floor inside the walk in cooler. Food items must be stored at least 6 inches off the floor.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- reach-in cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- No ambient air temperature thermometer was found inside the reach in cooler next to the grill. Provide an ambient air thermometer inside this unit 41 or below.
- 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)
|
11/17/2010 | Routine Inspection |
| No violation noted during this evaluation. | 05/11/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- BEER COOLER HAD MILK AT 47F/48F AND HEAVY CREAM AT 46F. STORE POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F. DISCARD THESE ITEMS AND STORE IN ANOTHER COOLER UNLESS BEER COOLER CAN HOLD THEM AT OR BELOW 41F. REPEAT FROM LAST ROUTINE, SUBMIT RISK CONTROL PLAN. , CORRECTED. PERSON IN CHARGE DISCARDED ITEMS.
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- CORRECTED BY PERSON IN CHARGE MOVED ALL CHEMICALS TO BOTTOM SHELF., OBSERVED BACK AREA SHELVES WITH CHEMICALS STORED WITH FOOD ITEMS. STORE CHEMICALS BELOW AND AWAY FROM FOOD. SUGGESTED TO POST SIGN TO ONLY STORE CHEMICALS ON BOTTOM SHELF.
- 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
|
11/18/2009 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- UNCOVERED COFFEE MUG BEHIND BAR WAS EMPLOYEES. EMPLOYEES MUST HAVE COVERED CUP WHEN BEHIND BAR AREA OR IN BACK KITCHEN AREA. PROVIDE COFFEE CUP WITH LID WITH LEVER TO OPEN/CLOSE SIP HOLES OR CUP WITH LID AND STRAW. MUST COVER TO PREVENT CONTAMINATION FROM SPILLING AND MUST BE A CONTAINER THAT PREVENTS YOUR HANDS FROM TOUCHING WHERE YOUR MOUTH HAS CONTACTED - NO BOTTLED OR CANNED BEVERAGES. , CORRECTED. COFFEE DISCARDED.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- BAR BEER COOLER HAD CONTAINER OF HEAVY WHIPPING CREAM AT 45F AND JUICE AT 44F. GALLON OF MILK UNOPENED THAT WAS BOUGHT THIS MORNING. MUST KEEP POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F. DISCARD CREAM, MOVE MILK TO WALK-IN. REPAIR COOLER BEFORE PUTTING THESE ITEMS BACK IN. , CORRECTED. CREAM DISCARDED. MILK RELOCATED TO WALK-IN COOLER.
- 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: Restriction
- Items:
- Unnecessary toxic items
- Problems:
- Present in facility Storage area
- Corrections:
- Remove from facility/premises.
- Comment:
- BACK STORAGE AREA BOTTOM SHELF HAD CAN OF RAID FOR HOME AND GARDEN USE, ANOTHER CAN OF PESTICIDE FOR NON-FOOD COMMERCIAL USE AND A SPRAY BOTTLE OF HOME USE PESTICIDE. MUST USE FOOD FACILITY APPROVED PESTICIDES. REMOVE THESE ITEMS FROM FACILITY. , CORRECTED. ITEMS WERE REMOVED FROM FACILITY.
- General violation description:
- 7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
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05/26/2009 | Routine Inspection |
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