- Critical: Equipment, Food-Contact Surfac
- Comment:
- Ice machine cleaned and sanitized. VIOLATION CORRECTED.
- 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
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04/02/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- bar(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Mold inside of ice machine. Clean and sanitize this food contact surface. WCHD will return within 10 days to ensure this violation is corrected.,
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- No paper towels at back hand washing sink (to left of sliding door cooler), or at bar hand washing sink. Provide. , Paper towel at hall bar and kitchen hand wash sink. VIOLATION CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
03/26/2015 | Routine |
| No violation noted during this evaluation. | 09/03/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- Kitchen Area
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- HOT DOGS DATE MARKED 1/29 OBSERVED IN COOLER. SELL OR DISCARD WITHIN 6 DAYS OF OPENING. CORRECTED BY DISCARDING.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
|
02/13/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- CONTAINER OF WHIPPED CREAM NOT DATE MARKED, OBSERVED WITH MOLD. DATE MARK READY TO EAT POTENTIALLY HAZARDOUS FOOD TO USE OR DISCARD WITHIN 6 DAYS AFTER OPENING OR PREPARING, TO REDUCE THE RISK OF LISTERIA (BACTERIA THAT CAN GROW UNDER REFRIGERATION). DATE MARK AT TIME OPENED OR PREPARED.
- 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
|
08/16/2013 | Routine |
| No violation noted during this evaluation. | 02/11/2013 | Routine |
| No violation noted during this evaluation. | 09/04/2012 | Routine |
| No violation noted during this evaluation. | 02/17/2012 | Routine Inspection |
| No violation noted during this evaluation. | 08/05/2011 | Routine Inspection |
| No violation noted during this evaluation. | 03/17/2011 | Routine Inspection |
- Critical: Compliance with Food Law
- Locations:
- 2-door cooler(s)
- Comment:
- APPLE BUTTER REMOVED FROM SERVICE AT TIME OF INSPECTION, ONLY USE FOODS OBTAINED FROM APPROVED SOURCES., DO NOT USE APPLE BUTTER OR OTHER CANNED FOODS FROM HOME IN THE LICENSED ESTABLISHMENT.
- General violation description:
- 3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under 3-402.11
|
09/22/2010 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- CONTAINER(S) READY TO EAT FOOD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- PERSONNEL DONNED GLOVES AND TRANSFERRED HEADS TO A PLASTIC BOX, WASHED AND QUARTERED CABBAGE HEADS STORED IN CARDBOARD BOX PLEASE STORE FOODS (OTHER THAN THOSE IN MANUFACTURER'S CARTON) IN A CLEAN, FOOD-GRADE CONTAINER(S) THAT IS CAPABLE OF BEING WASHED, RINSED, SANITIZED
- 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)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SHELL EGGS TESTED 47 F NEW COOLER WAS PRESET, AND TESTED FOR FIRST TIME TODAY, PIC TURNED THERMOSTAT FROM 2 TO 7 AND, DURING TIME OF INSPOCTION AIR TEMP WAS RECORDED AT 37.9 F PLEASE CLOSELY MONITOR BEFORE REPLACING PHF'S (EGGS WERE TRANSFERRED TO WIC TODAY) BACK INTO THIS 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- bar Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE PROVIDE DISPENSER AT HANDSINK BEHIND BAR
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
03/17/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/20/2009 | Routine Inspection |
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Locations:
- 3-compartment sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
06/19/2009 | Routine Inspection |
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