- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no air gap for the drainline under the 3 compartment sink at the bar. Back siphonag must be prevented. Remove plastic sleeve over the drainline to provide an air gap. Recommend cutting the end of the drainline in a "V" shape to minimize splashing.
- 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).
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no metal stem food thermometer for taking food temperatures. Provide a calibrated metal stem 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed the sanitizing rinse for the bar glasswasher at less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Repair or replace the glasswasher.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed the left urinal in men's room does not flush. 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
- Microwave Ovens
- Items:
- Microwave oven(s)
- Problems:
- Do not meet safety standards
- Corrections:
- Replace.
- Comment:
- Observed exposed metal on the interior of the microwave oven. This a potential safety hazard. Replace with a new microwave oven.
- General violation description:
- 4-501.13 - Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10 Microwave ovens.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed heavy build-up of grease and food debris on the shelf under the cooking equipment. Non-food contact areas of equipment must be kept clean. Clean to sight and touch on a weekly 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.
|
06/22/2015 | Routine |
- 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 5 gallon buckets of pickles that were stored on the floor in the walk-in cooler. Store all food at least 6 inches above 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
|
12/15/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- a. Observed 2 door tall cooler in dish room with torn door gaskets. Replace or fix door gaskets. b. Observed a fry basket missing tines. Replace torn fry basket. Equipment must be maintained in good working order. Correct by next routine inspection.
- 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.
|
06/16/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHLORINE SANITIZER CONCENTRATION IN GLASS WASHER WAS AT 0PPM. PROVIDE 50-100 PPM CHLORINE. , CORRECTED BY SANITIZING IN THE 3-COMPARTMENT SINK AT THE BAR AND CALLING HOBART FOR REPAIR.
- 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
|
11/26/2013 | 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:
- 3 CARTONS OF RAW EGGS STORED ON SHELF WITH AND ABOVE READY TO EAT FOODS IN REACH-IN COOLER. STORE EGGS BELOW AND AWAY FROM READY TO EAT FOODS., CORRECTED BY MOVING CARTONS OF 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
|
05/15/2013 | Routine |
| No violation noted during this evaluation. | 11/28/2012 | Routine |
| No violation noted during this evaluation. | 06/08/2012 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) at bar
- Locations:
- back room ice machine interior
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- Observed residue build up on the interior ice machine deflector panel. thoroughly clean with increase frequency to preclude future mold build-up. Correction Made: Observed interior deflector panel clean to sight and touch with increase frequency stated the employee.
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- back kitchen area 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 stored on same shelf with packaged raw hamburger patties. Correction Made: Observed packaged lettuce place on the above shelf over the raw meat for safe food storage.
- 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
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- not available
- Corrections:
- Make available at all times.
- 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)
|
11/15/2011 | 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: Responsibility of Person in Ch
- 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, bun, lettuce and tomato, hygienic hand washing is being 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
- Critical: When to Wash
- 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, bun, lettuce and tomato, hygienic hand washing is being 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
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Dry storage area mop sink area
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Correction Made: Observed mop head draped over the squeeze chamber to increase air flow for effective drying. , OBSERVED WET MOP KEPT IN THE SQUEEZE CHAMBER
- General violation description:
- 6-501.16 - DRAPE OR HANG UP WET MOP TO AIR DRY.
- Drying mops
- Comment:
- Correction Made: Observed mop head draped over the squeeze chamber to increase air flow for effective drying. , OBSERVED WET MOP KEPT IN THE SQUEEZE CHAMBER
- General violation description:
- 6-501.16 - DRAPE OR HANG UP WET MOP TO AIR DRY.
- 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. THE EMPLOYEES PRESENT ARE NOW AWARE TO CALIBRATE THE STAB TYPE FOOD THERMOMETER READING IN ICE AND WATER BATH TO READ 32*F. , OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE MINIMUM INTERNAL COOKING TEMPERATURES FOR WHOLE MUSCLE MEAT, FOR GROUND BEEF AND FOR POULTRY.
- Duties of Person in Charge
- 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. THE EMPLOYEES PRESENT ARE NOW AWARE TO CALIBRATE THE STAB TYPE FOOD THERMOMETER READING IN ICE AND WATER BATH TO READ 32*F. , OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE MINIMUM INTERNAL COOKING TEMPERATURES FOR WHOLE MUSCLE MEAT, FOR GROUND BEEF AND FOR POULTRY.
|
05/20/2011 | Routine Inspection |
- Critical:
- Items:
- Reheated food(s)
- Problems:
- Reheated to 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- Corrected at the time of inspection All potentially hazardous foods shall be properly re-heated up to 165 F or above and kept at 135 F or above. Discontinue practice of using steam table to reheat chili .Chili observed with partially frozen blocks.
- 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).
- Critical:
- Items:
- Unnecessary toxic items
- Locations:
- Storage Room(s), reach in cooler(s), reach in cooler(s)
- Problems:
- Present in facility Storage area
- Corrections:
- Remove from facility/premises.
- Comment:
- All toxic chemicals shall be properly stored in original container or properly labeled. Back storage area observed spry bottle with cleaner/bleach. Corrected at the time of inspection. Manager put label on spray bottle.
- 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.
- Critical:
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Potentially hazardous foods in storage shall be properly labeled ( with date of preparation or discard date).The day of preparation shall be counted as day #1.Please date mark foods in reach in cooler in food preparation room-Chicken wings needs date mark label. Corrected at the 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
- Critical:
- Items:
- Food-contact surface(s)
- Locations:
- can opener
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Food contact surfaces of equipment shall be kept clean to sight and touch. Excessive accumulation of debris on can opener. Clean -wash -rinse -sanitize can opener. Corrected at the time of inspection
- 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:
- Items:
- Reheated food(s)
- Problems:
- Reheated to 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- Corrected at the time of inspection All potentially hazardous foods shall be properly re-heated up to 165 F or above and kept at 135 F or above. Discontinue practice of using steam table to reheat chili .Chili observed with partially frozen blocks.
- 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).
- Critical:
- Items:
- Unnecessary toxic items
- Locations:
- Storage Room(s), reach in cooler(s), reach in cooler(s)
- Problems:
- Present in facility Storage area
- Corrections:
- Remove from facility/premises.
- Comment:
- All toxic chemicals shall be properly stored in original container or properly labeled. Back storage area observed spry bottle with cleaner/bleach. Corrected at the time of inspection. Manager put label on spray bottle.
- 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.
- Critical:
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Potentially hazardous foods in storage shall be properly labeled ( with date of preparation or discard date).The day of preparation shall be counted as day #1.Please date mark foods in reach in cooler in food preparation room-Chicken wings needs date mark label. Corrected at the 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
- Critical:
- Items:
- Food-contact surface(s)
- Locations:
- can opener
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Food contact surfaces of equipment shall be kept clean to sight and touch. Excessive accumulation of debris on can opener. Clean -wash -rinse -sanitize can opener. Corrected at the time of inspection
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- can opener
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Food contact surfaces of equipment shall be kept clean to sight and touch. Excessive accumulation of debris on can opener. Clean -wash -rinse -sanitize can opener. Corrected at the time of inspection
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Potentially hazardous foods in storage shall be properly labeled ( with date of preparation or discard date).The day of preparation shall be counted as day #1.Please date mark foods in reach in cooler in food preparation room-Chicken wings needs date mark label. Corrected at the 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
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- Corrected at the time of inspection All potentially hazardous foods shall be properly re-heated up to 165 F or above and kept at 135 F or above. Discontinue practice of using steam table to reheat chili .Chili observed with partially frozen blocks.
- 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).
- Critical: Restriction
- Items:
- Unnecessary toxic items
- Locations:
- Storage Room(s), reach in cooler(s), reach in cooler(s)
- Problems:
- Present in facility Storage area
- Corrections:
- Remove from facility/premises.
- Comment:
- All toxic chemicals shall be properly stored in original container or properly labeled. Back storage area observed spry bottle with cleaner/bleach. Corrected at the time of inspection. Manager put label on spray bottle.
- 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.
- Items:
- Food
- Locations:
- walk-in cooler(s)
- Problems:
- Not protected From contamination
- Corrections:
- Store in protected manner.
- Comment:
- Foods shall be protected from contamination that may result during storage. Boxes of dressing and cheese observed below condensation plate in walk in cooler. Condensation plate drain line was clogged resulting dripping of condensation water over boxes. Clean drain line to avoid dripping of condensate over boxes.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Locations:
- kitchen
- General violation description:
- 4-603.11 - (A) If used, dry cleaning methods such as brushing, scraping, and vacuuming shall contact only SURFACES that are soiled with dry FOOD residues that are not POTENTIALLY HAZARDOUS(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD). (B) Cleaning EQUIPMENT used in dry cleaning FOOD-CONTACT SURFACES may not be used for any other purpose.
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Non food contact surfaces of equipment shall be cleaned frequently to maintain surfaces clean and free of food debris. Long standing accumulation of food debris,clean equipment thoroughly also clean all walls and ceiling from food spills.Include in cleaning all beer cooler units and unclog all drain lines ,so water /moisture will not accumulate.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Items:
- Food
- Locations:
- walk-in cooler(s)
- Problems:
- Not protected From contamination
- Corrections:
- Store in protected manner.
- Comment:
- Foods shall be protected from contamination that may result during storage. Boxes of dressing and cheese observed below condensation plate in walk in cooler. Condensation plate drain line was clogged resulting dripping of condensation water over boxes. Clean drain line to avoid dripping of condensate over boxes.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Locations:
- kitchen
- General violation description:
- 4-603.11 - (A) If used, dry cleaning methods such as brushing, scraping, and vacuuming shall contact only SURFACES that are soiled with dry FOOD residues that are not POTENTIALLY HAZARDOUS(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD). (B) Cleaning EQUIPMENT used in dry cleaning FOOD-CONTACT SURFACES may not be used for any other purpose.
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Non food contact surfaces of equipment shall be cleaned frequently to maintain surfaces clean and free of food debris. Long standing accumulation of food debris,clean equipment thoroughly also clean all walls and ceiling from food spills.Include in cleaning all beer cooler units and unclog all drain lines ,so water /moisture will not accumulate.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Non food contact surfaces of equipment shall be cleaned frequently to maintain surfaces clean and free of food debris. Long standing accumulation of food debris,clean equipment thoroughly also clean all walls and ceiling from food spills.Include in cleaning all beer cooler units and unclog all drain lines ,so water /moisture will not accumulate.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Dry cleaning
- Locations:
- kitchen
- General violation description:
- 4-603.11 - (A) If used, dry cleaning methods such as brushing, scraping, and vacuuming shall contact only SURFACES that are soiled with dry FOOD residues that are not POTENTIALLY HAZARDOUS(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD). (B) Cleaning EQUIPMENT used in dry cleaning FOOD-CONTACT SURFACES may not be used for any other purpose.
- Miscellaneous Sources
- Items:
- Food
- Locations:
- walk-in cooler(s)
- Problems:
- Not protected From contamination
- Corrections:
- Store in protected manner.
- Comment:
- Foods shall be protected from contamination that may result during storage. Boxes of dressing and cheese observed below condensation plate in walk in cooler. Condensation plate drain line was clogged resulting dripping of condensation water over boxes. Clean drain line to avoid dripping of condensate over boxes.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
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11/22/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Drinking
- Corrections:
- Drink only in designated areas as restricted above.
- Comment:
- CORRECTED. EMPLOYEES USING PROPER BEVERAGE CONTAINERS AND/OR WILL ONLY DRINK AT BREAK TABLE AND WILL WASH HANDS UPON RETURNING TO WORK., OBSERVED EMPLOYEE BOTTLED BEVERAGES AT BAR COUNTER. EMPLOYEE BEVERAGES IN KITCHEN OR BAR AREA MUST BE IN COVERED CONTAINER AND NOT CONTAMINATE HANDS FROM MOUTH MANIPULATING PARTS. DRINK OUT OF CUP WITH LID AND STRAW OR COFFEE CUP WITH HANDLE AND SIP LID. OR EMPLOYEES CAN DRINK FROM ANY CONTAINER AT BREAK TABLE IN DINING ROOM AND WASH HANDS UPON RETURNING TO WORK.
- 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
- Gloves, Use Limitation
- Items:
- Single-use glove(s)
- Problems:
- Used for multiple purposes
- Corrections:
- Gloves shall only be used for one purpose and then disposed.
- Comment:
- CORRECTED. EMPLOYEE WILL CHANGE GLOVES AFTER CHANGING TASKS. , OBSERVED EMPLOYEE WEARING GLOVES ASSEMBLE BREAD AND LETTUCE THEN GO TO 3-COMPARTMENT SINK AND PUT CLEAN GLASSES AWAY, THEN GO BACK AND FINISH ASSEMBLING COOKED BURGER WITHOUT REMOVING GLOVES. WHEN CHANGING TASKS MUST REMOVE GLOVES, WASH HANDS AND PUT ON NEW GLOVES.
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
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05/12/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INSIDE ICE MACHINE METAL PORTION HAS ACCUMULATION OF RUST - CLEAN ALL RUST. HOOD FILTERS AT COOKLINE HAVE ACCUMULATION OF GREASE - 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.
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11/30/2009 | Routine Inspection |
- Jewelry Prohibitions
- Items:
- Jewelry bracelet's)
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- ONE OF THE COOKS WAS OBSERVED WITH A BRACELET ON EACH WRIST. INSTRUCTED HER TO REMOVE THEM. JEWERLY CAN NOT BE WORN WHEN HANDLING OR PREPPING FOOD.
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- BACK ROOM AREA LIGHT BULBS DO NOT HAVE LIGHT SHIELDS OR ARE COATED. PROVIDE LIGHT SHIELDS OR COATED BULBS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- BACK DOOR HAS GAP ON SIDE. INSTALL WEATHER STRIPPING TO SEAL GAP AND PREVENT PEST ENTRY.
- 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
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05/06/2009 | Routine Inspection |
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