| No violation noted during this evaluation. | 02/26/2015 | Routine |
| No violation noted during this evaluation. | 10/06/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies at the corner pop gun holder in bar. Pests must be eliminated. Contact a licensed pest control operator.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed sanitizing rinse in kitchen dishmachine at less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Repair or replace the dishmachine.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed missing handles on lids for the food prep coolers. Equipment must be maintained. Replace the missing handles.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled pop gun holder in corner of the bar. 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed water leaking on floor under the kitchen dishmachine. Plumbing must be maintained. Repair the clogged floor drain.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/25/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: A) PRE-COOKED BACON IS NOW HELD IN THE WALK-IN COOLER. B) SALSA WAS MEASURED AT 37F AND TARTAR SAUCE AT 38F.
- 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)
|
04/09/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED AT 41F OR LESS. A) PRE-COOKED BACON OBSERVED HELD AT ROOM TEMPERATURE IN DRY GOODS STORAGE AREA. THE CASE OF PRE-COOKED BACON STATED TO KEEP BACON REFRIGERATED. KEEP BACON REFRIGERATED OR PROVIDE DOCUMENTATION THAT IT IS NOT POTENTIALLY HAZARDOUS. BACON WAS MOVED TO WALK-IN COOLER AT TIME OF INSPECTION. CORRECTED. B) OBSERVED SALSA AND TARTAR SAUCE HELD AT 48F AND 50F RESPECTIVELY IN THE REACH-IN PREP COOLER AT WAIT STATION. THE DOOR DID NOT APPEAR TO SEAL PROPERLY. ADJUST OR REPAIR COOLER TO HOLD COLD FOODS AT 41F OR BELOW. DISCARD ANY FOODS HELD ABOVE 41F FOR LONGER THAN 6 HOURS AS LONG AS FOOD TEMPERATURES DO NOT REACH ABOVE 70F. HOLD FOODS ON ICE OR PUT INTO ANOTHER COOLER UNTIL REPAIR IS MADE.,
- 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)
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- MOPS SHALL BE PLACED IN A POSITION THAT ALLOWS THEM TO AIR-DRY WITHOUT SOILING EQUIPMENT. OBSERVED MOP STORED IN MOP BUCKET. HANG MOP TO ALLOW FOR AIR-DRYING.
- 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.
- 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:
- FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING THE FOOD AT LEAST 6 INCHES ABOVE THE FLOOR. OBSERVED CASE OF FRENCH FRIES STORED ON FLOOR IN WALK-IN FREEZER. STORE ALL FOODS 6 INCHES ABOVE 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. OBSERVED WALK-IN FLOOR IN FREEZER TO BE COMING UP SLIGHTLY IN THE MIDDLE. REPAIR.,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/25/2014 | Routine |
| No violation noted during this evaluation. | 09/30/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies in kitchen and at bar. Pests must be eliminated. Contact a licensed pest control operator.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed ice machine scoop with jagged edge. Food contact surfaces must be smooth and easily cleanable. the ice scoop was replaced with a new scoop in good condition. Violation corrected.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed toilet flush valve constantly running after flushing in the women's employee restroom. Plumbing must be maintained. Repair or replace the flush valve.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/16/2013 | Routine |
| No violation noted during this evaluation. | 09/14/2012 | Routine |
| No violation noted during this evaluation. | 03/16/2012 | Routine Inspection |
| No violation noted during this evaluation. | 09/13/2011 | Routine Inspection |
| No violation noted during this evaluation. | 03/31/2011 | 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:
- COLD HOLDING UNIT BETWEEN FRYERS AND GRILL HAD DICED TOMATOES 60F, PESTO SAUCE 50F, RED SAUCE 52F. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD COLD AT OR BELOW 41F. HOLD THESE ITEMS AT OR BELOW 41F., CORRECTED. ICE ADDED TO PREP TO HOLD ITEMS 41F OR BELOW. ITEMS WERE DOUBLE PANNED, SO ITEMS WILL ONLY BE SINGLE PANNED.
- 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)
|
09/29/2010 | Routine Inspection |
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SOAP DISPENSER AT DESSERT STATION HAND SINK IS BROKEN. REPAIR/REPLACE.
- 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)
|
03/25/2010 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED. AIR GAP PROVIDED FOR ICE BIN. , WAITSTATION AREA ICE BIN HOSE WAS GOING DOWN INTO DRAIN BOWL. PROVIDE AN AIR GAP OF AT LEAST 1 INCH.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
09/24/2009 | Routine Inspection |
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Service area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Corrected during inspection by posting a sign reminding employees to wash hands in the service area.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- Cookline
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Corrected during inspection by providing an air temperature thermometer in the cook line prep 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)
|
03/30/2009 | Routine Inspection |
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