- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- salad prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHEESES, DRESSINGS, BEETS, SOUR CREAM, ETC AT 48F-54F ON RAISED RAIL OF SALAD PREP STATION COOLER., POTENTIALLY HAZARDOUS FOODS PROPERLY STORED ON ICE WITH ENTIRE PAN SURROUNDED BY ICE UP TO THE LEVEL OF THE FOOD ITEM. REPAIRMAN CONTACTED.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- 3-compartment sink(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- POOLED LIQUID ON TOP OF 3-COMPARTMENT SINK GREASE TRAP
- 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.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Locations:
- kitchen
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED OPEN BEVERAGE CONTAINERS IN VARIOUS AREAS OF KITCHEN - EMPLOYEES MUST CONSUME BEVERAGES FROM A CLOSED CONTAINER ONLY - A CUP WITH ALID AND STRAW OR POUR SPOUT ONLY - NO OPEN CUPS, GLASSES, MUGS, PLASTIC BOTTLES WITH CAPS.
- 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
- Effectiveness
- Items:
- Hair restraint
- Locations:
- kitchen
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- kitchen storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASE OF CUTLERY KITS AND DINNER NAPKINS STORED ON FLOOR IN DRY STORAGE AREA.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Intensity
- Items:
- Lighting intensity
- Locations:
- salad prep station
- Problems:
- Less than 10 foot candles
- Corrections:
- Provide as required
- Comment:
- BURNED OUT LIGHTS IN KITCHEN - INADEQUATE LIGHTING AT SALAD PREP STATION.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Kitchenware and Tableware
- Items:
- Utensil(s) sanitized multi-use
- Locations:
- coffee station
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- SPOONS STORED WITH MOUTHPIECES EXPOSED AT COFFEE STATION.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- kitchen
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- MISSING LIGHT SHIELDS INSIDE THE KITCHEN.
- 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
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Locations:
- employee restroom
- Problems:
- Stored In toilet room
- Corrections:
- Remove and store in protected area.
- Comment:
- OBSERVED UNWRAPPED HANDTOWEL ROLLS STORED INSIDE EMPLOYEE RESTROOM.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- kitchen
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) LEAK AT BAR HANDSINK - REPAIR IMMEDIATELY 2) FAUCET LEAKING AT SALAD STATION 2-COMPARTMENT SINK - BASE OF FAUCET WRAPPED WITH WIPING CLOTH.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- Facility
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- OBSERVED RAW FISH, SHRIMP THAWING IN STANDING WATER.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- bar
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED WIPING CLOTHS STORED ON COUNTERS AT BAR AND DINING AREA WAIT STATION.
- 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
|
04/23/2015 | Routine |
- Critical: Warewashing Equipment, Cleanin
- Items:
- Cleaning agents for warewashing
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- DETERGENT JUG AT BAR GLASS WASHER OBSERVED EMPTY. DETERGENT MUST BE PROVIDED FOR WARE WASHING. CORRECTED AT TIME OF INSPECTION BY PROVIDING DETERGENT.
- General violation description:
- 4-501.17 - When used for WAREWASHING, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified in # 4-301.12(C), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. (Pf)
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- CUTTING BOARD AT PREP COOLER ON COOK LINE OBSERVED HEAVILY SCORED AND STAINED. RESURFACE OR REPLACE CUTTING BOARD TO BE SMOOTH AND EASILY CLEANABLE.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Light Bulbs, Protective Shield
- Items:
- Light shielding plastic coated bulb(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- 3 LIGHT SHIELDS MISSING IN THE KITCHEN. REPLACE.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) cold
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- , NO COLD WATER PROVIDED AT HAND WASH SINK IN THE EMPLOYEE RESTROOM. PROVIDE COLD WATER IN ADDITION TO HOT WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- COOLER THERMOMETERS NOT PROVIDED OR NOT LOCATED IN EASILY VIEWED AREA IN THE COOK LINE PREP COOLERS. PROVIDE THERMOMETER FOR EACH COOLER AND POSITION IN EASILY VIEWED AREA OF THE 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)
|
10/21/2014 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- HOOD VENTILATION FILTERS OBSERVED SOILED WITH ACCUMULATED GREASE. CLEAN NOW AND OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF SOIL.
- 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 Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING TILES AND LIGHT SHIELDS IN THE KITCHEN NEAR THE CEILING VENTS OBSERVED SOILED WITH ACCUMULATED DUST/DEBRIS. CLEAN NOW AND OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF SOIL.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding plastic coated bulb(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- SEVERAL LIGHT SHIELDS IN THE KITCHEN ARE CRACKED. REPAIR/ REPLACE.
- 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
|
04/28/2014 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- CORRECTED BY PROVIDING HOT WATER TO THE SINK IN THE EMPLOYEE RESTROOM.
- 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: Packaged and Unpackaged Food -
- Comment:
- CORRECTED BY RE-ARRANGING THE PREP COOLER WITH ALL RAW MEATS ON THE LOWEST SHELF TO ELIMINATE CROSS-CONTAMINATION.
- 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
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED BY LABELING THE REQUIRED FOODS WITH THE DISCARD DATES.
- 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
|
11/11/2013 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility restroom
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- LACK OF HOT WATER AT THE HAND WASH SINK IN THE EMPLOYEE RESTROOM. PROVIDE HOT WATER AT THE HAND WASH SINK IN THE EMPLOYEE RESTROOM. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: 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:
- IN THE COOK LINE PREP COOLERS OBSERVED THE FOLLOWING INSTANCES OF CROSS CONTAMINATION: -RAW FISH AND CALAMARI STORED ABOVE SALAD DRESSINGS -RAW BEEF STORED ABOVE CHEESE, PICKLES, AND MUSHROOMS REARRANGE FOOD ITEMS TO PREVENT CROSS-CONTAMINATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEE OBSERVED HANDLING SANDWICH WITH BARE HANDS WHILE PLATING FOR SERVICE TO CUSTOMER. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION. THE EMPLOYEE IS AWARE THAT GLOVES ARE REQUIRED WHEN HANDLING READY-TO-EAT FOODS. GLOVES WERE PUT ON AT TIME OF INSPECTION.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- 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:
- NO DATE MARKINGS OBSERVED ON REQUIRED FOODS SUCH AS
- General violation description:
- 3-501.17 - SLICED DELI MEATS, PRE-COOKED RICE, PASTA, SOUPS, ENCHILADAS, LASAGNA, CHICKEN WINGS, HARD BOILED EGGS, FACILITY MADE COLE SLAW AND RANCH DRESSING. DATE MARK THE REQUIRED FOOD ITEMS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.,
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- OBSERVED TACO MEAT AT 120*F AND RE-FRIED BEANS AT 110*F IN THE STEAM TABLE. THE FOOD ITEMS WERE PLACED DIRECTLY INTO THE STEAM TABLE TO RE-HEAT APPROXIMATELY 1.5 HOURS PRIOR TO INSPECTION. FOODS MUST BE RE-HEATED TO 165*F WITHIN 2 HOURS. RE-HEAT THE TACO MEAT AND RE-FRIED BEANS ON THE RANGE BEFORE PLACING INTO THE STEAM TABLE. CORRECTED AT TIME OF INSPECTION. BOTH ITEMS WERE PLACED ON THE RANGE TOP AND HEATED TO 165*F WITHIN 20 MINUTES, FOR A TOTAL RE-HEAT TIME WITHIN THE 2 HOURS.
- 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).
- Beverage Tubing, Separation
- Items:
- Cold plate(s) and beverage tubing
- Problems:
- Stored in contact with beverage ice
- Corrections:
- Remove cold plate/beverage tubing from ice bin.
- Comment:
- COLD PLATE/BEVERAGE TUBING STORED IN ICE BIN WITH ICE USED FOR CONSUMPTION AT THE BAR. PROVIDE SEPARATION BETWEEN ICE USED FOR CONSUMPTION AND THE BEVERAGE TUBING AND COLD PLATE.
- General violation description:
- 4-204.16 - Except for cold plates that are constructed integrally with an ice storage bin, BEVERAGE tubing and cold-plate BEVERAGE cooling devices may not be installed in contact with stored ice.
- Handwashing Aids and Devices,
- Items:
- Soap and towel(s)
- Problems:
- Provided at Three compartment sink
- Corrections:
- Remove soap/paper towels from three compartment sink.
- Comment:
- SOAP AND PAPER TOWEL OBSERVED AT THE 3-COMPARTMENT SINK. REMOVE SOAP AND PAPER TOWEL FROM ANY SINK USED FOR FOOD PREPARATION OR UTENSIL WASHING.
- General violation description:
- 6-301.13 - A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a HANDWASHING SINK as specified under ## 6-301.11 and 6-301.12 and # 5-501.16(C).
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED A WATER LEAK BELOW THE DISH MACHINE. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/28/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- prep line, walk-in cooler(s), kitchen dish washing area
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Accumulation of paper, crumbs on floor under prep sink (behind salad prep line) and floor of walk-in cooler. Floor drain in dish area is greasy. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
10/26/2012 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- ICE MACHINE HAS BEEN THOROUGHLY CLEANED.
- 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: Food Contact Surfaces and Uten
- Comment:
- NO CRACKED CONTAINERS FOUND TODAY (FOOD CONTAINERS). CORRECTED. MONITOR DAILY.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Comment:
- COLD TABLES ON COOKLINE HAVE BEEN REPAIRED. TOMATOES ARE 41F IN BOTH COLD TABLES, CHEESES WERE 40F AND BELOW. LIDS ARE ON PREP TABLE ITEMS. CORRECTED.
- 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)
|
05/21/2012 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- ICE MACHINE TUBES ARE MOLDY TODAY. CEILING OF MACHINE IS RUSTY , HAS SCALE, CLEAN IMMEDIATELY. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE. FOOD CONTACT SURFACES MUST BE CLEANED REGULARLY TO AVOID ACCUMULATION OF MOLD/MILDEW/DIRT.ETC.
- 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: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- With sharp internal Crevices
- Corrections:
- Repair/replace.
- Comment:
- REPLACE CRACKED CONTAINERS, SUCH AS CONTAINER HOLDING ONIONS TODAY. FOOD CONTACT SURFACES MUST BE FREE OF CRACKS/CREVICES THAT COULD HOLD BACTERIA. CORRECT TODAY, RECHECK IN 10 DAYS.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COLD TABLES ON COOKLINE HAVE POTENTIALLY HAZARDOUS FOODS OVER 41F. TOMATOES ARE 52F AND 55F IN UNITS. CORNED BEEF IS 50F, CHICKEN WAS 50F, CHEESES WERE 51-55F. DISCARD ALL POTENTIALLY HAZARDOUS FOODS HELD IN UNIT LONGER THAN 4 HOURS. TAKE TEMPS TO SEE IF ADJUSTMENT MADE TODAY CORRECTS THE PROBLEM. REPAIR IMMEDIATELY. REVISIT IN 10 DAYS TO VERIFY CORRECTION ( USE STAB THERMOMETER TO TEST FOOD).
- 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)
- 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:
- KEEP ALL FOOD OFF THE FLOOR OF WALK IN COOLER AT ALL TIMES. PANS OF MARINATING CHICKEN ON FLOOR MUST BE MOVED SO THEY ARE 6 INCHES OFF FLOOR AT ALL TIMES. CORRECT TODAY, RECHECK NEXT 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
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLACE SOAP AT SINK AT BAR FOR HANDWASHING. CORRECT TODAY.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLACE PAPER TOWEL AT SINK AT BAR FOR HANDWASHING. SOAP AND PAPER TOWEL MUST BE AVAILABLE AT AT LEAST ONE HANDSINK AT BAR AT ALL TIMES. CORRECT TODAY. RECHECK IN 10 DAYS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
04/19/2012 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- Sanitizer at ~50 ppm chlorine. VIOLATION CORRECTED.
- 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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11/08/2011 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- Bar Glassmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Chlorine sanitizer is not dispensing into bar glasswasher. Concentration 0 ppm. Use kitchen dishmachine until 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, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- Bar Glassmachine, prep line
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Crumbs, butter cups, glass pieces under front bar & kitchen prep line. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
11/01/2011 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- kitchen HVAC
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- A/C vents in kitchen have become dusty-extends to surrounding ceiling tiles. Clean regularly.
- 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/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Bar Glassmachine
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Crumbs, clutter under bar glass machine. Clean regularly.
- 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.
|
04/25/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/01/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- kitchen Can opener
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Can opener cleaned & sanitized. VIOLATION CORRECTED., FOOD DEBRIS ON CAN OPENER BLADE. CLEAN AND SANITIZE THIS FOOD-CONTACT SURFACE AFTER EACH USE.
- 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)
- Locations:
- kitchen
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PHF datemarked during inspection. VIOLATION CORRECTED., POTENTIALLY HAZARDOUS FOODS IN REACH-IN AND WALK-IN COOLERS ARE NOT DATE MARKED: COLESLAW, TUNA SALAD, DICED TOMATOES, SLICED TOMATOES, RANCH DRESSING, COOKED RICE AND CORN DISHES. DATE MARK WITH AN EXPIRATION DATE OF NO MORE THAN 7 DAYS FROM PREPARATION.
- 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
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04/21/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- prep line
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Foods reheated on stove to above 165 F and returned to prep line. VIOLATION CORRECTED., FRENCH ONION SOUP AT 99 F, REFRIED BEANS AT 95 F, GROUND TACO BEEF AT 120 F. FOOD MUST BE HOT-HELD AT 135 F 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)
|
10/01/2009 | Routine Inspection |
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