| No violation noted during this evaluation. | 06/18/2015 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no consumer advisory posted in a consicuous location of the establishment where cutomers would see it. A consumer advisory was posted on the wall behind the bar in my presence. Violation corrected.
- 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
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the kitchen handsink. Provide paper towels.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the kitchen handsink. Provide soap.
- 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)
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed no hot water for the kitchen handsink or the men's room handsink. HOt and cold water under pressure must be provided at all handsinks. Repair the handsinks.
- 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: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- Observed dishmachine leaking at rinse agent container. Dishmachine cannot be used to sanitize with hot water. Repair the dishmachine and provide a sanitizing rinse of 170-180 degrees F at the manifold.
- 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: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- Observed quaternary ammonia in the bar 3 compartment sink at less than 10 ppm. Sanitizing rinse must be 200 ppm of quaternary ammonia. Replace the old sanitizer container.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no quaternary ammonia test kit for checking the sanitizer in the bar 3 compartment sink. Provide a quaternary ammonia test kit. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy baffle filters and fire suppression system in exhaust hood above the bar grill and fryers. Clean to sight and touch on a weekly basis.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing sign for the kitchen handsink. Provide a handwashing sign.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed clogged drain in the bar handsink. Repair the drain.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/03/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE ICE BIN AND METAL SHIELD ARE NOW CLEAN. ITEM 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: Sanitizing Solutions, Testing
- Comment:
- THERE ARE BOTH CHLORINE AND QUAT SANITIZER TEST STRIPS ON THE PREMISES NOW, IN THE OFFICE. ITEM IS CORRECTED.
- 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)
- Light Bulbs, Protective Shield
- Comment:
- ALL LIGHT BULBS IN THE VENT HOOD NOW HAVE SHIELDS. ITEM IS CORRECTED.
- 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
|
12/01/2014 | Follow-up |
- Critical: Conditions of Use
- Locations:
- in the Chemical spray bottle(s)
- Comment:
- UNDER THE DISH WASH MACHINE AREA, THE PLASTIC SPRAY BOTTLES OF SANITIZER HAD SANITIZER (QUAT AMMONIA) LEVELS IN EXCESS OF THE 200 PARTS PER MILLION (PPM) CONCENTRATION IN THE DIRECTIONS ON THE PLASTIC JUG OF "FORMULA 362" SANITIZER BY THE DISH WASH MACHINE. DILUTE THE SANITIZER IN THE SPRAY BOTTLES TO A LEVEL OF 200 PPM FOR FUTURE USE. ITEM CORRECTED AT TIME OF INSPECTION BY EMPTYING THE TWO SPRAY BOTTLES. ALSO, LABEL THE SECOND BOTTLE AS YOU HAVE DONE FOR THE OTHER ONE.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Equipment, Food-Contact Surfac
- Locations:
- in the ice bin(s)
- Comment:
- THE METAL SHIELD AND BACK LEFT CORNER OF THE ICE MACHINE BIN ARE IN NEED OF CLEANING. CLEAN AND SANITIZE THE INTERIOR SURFACES TO REMOVE ALL RUST AND MOLD. A REVISIT WILL OCCUR IN ABOUT 10 DAYS TO VERIFY CORRECTION.,
- 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, Potentially Haza
- Locations:
- in the reach-in cooler(s)
- Comment:
- A TUPPERWARE CONTAINER OF SLOPPY JOE MEAT WAS IN THE KITCHEN REACH-IN COOLER THAT WAS NOT DATE MARKED. CONTAINER WAS LABELED WITH THE DISCARD DATE AT TIME OF VISIT. ITEM CORRECTED AT 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: Sanitizing Solutions, Testing
- Comment:
- THERE NEEDS TO BE SANITIZER TEST STRIPS TO INDICATE PROPER SANITIZER STRENGTH FOR DISHWASHING IN THE THREE COMPARTMENT SINK AND FOR SANITIZER SPRAY BOTTLE SOLUTIONS. ACQUIRE QUAT TEST STRIPS FOR THE KITCHEN. IF BLEACH (CHLORINE) IS USED AS A SANITIZER FOR THE BAR, ACQUIRE CHLORINE TEST STRIPS FOR THE BAR. A REVISIT WILL OCCUR IN ABOUT 10 DAYS TO VERIFY ACQUISITION OF THE TEST STRIPS., THERE NEEDS TO BE SANITIZER TEST STRIPS TO INDICATE PROPER SANITIZER STRENGTH FOR DISHWASHING IN THE THREE COMPARTMENT SINK AND FOR SANITIZER SPRAY BOTTLE SOLUTIONS. ACQUIRE QUAT TEST STRIPS FOR THE KITCHEN. IF BLEACH (CHLORINE) IS USED AS A SANITIZER FOR THE BAR, ACQUIRE CHLORINE TEST STRIPS FOR THE BAR. BE SURE TO PURCHASE THE RIGHT TEST STRIPS FOR YOUR NEEDS. THERE ARE ALSO IODINE TEST STRIPS FOR EXAMPLE, BUT IODINE IS NOT IN USE HERE. A REVISIT WILL OCCUR IN ABOUT 10 DAYS TO VERIFY ACQUISITION OF THE TEST STRIPS.,
- 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)
- Light Bulbs, Protective Shield
- Locations:
- in the Ventilation hood canopy
- Comment:
- THE ONE LIGHT BULB IN THE KITCHEN VENT HOOD IS MISSING A LIGHT SHIELD. PROVIDE ONE AS EXISTING FOR THE OTHER 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
|
11/13/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- Ice machine(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE ICE MACHINE DRAIN LINES OBSERVED DIRECTLY GOING INTO FLOOD BOWL CRATING A CROSS CONNECTION. ALL DRAIN LINES SHALL HAVE A PROPER AIR GAP. CORRECT IMMEDIATELY BY REMOVING DRAIN LINES FROM FLOOD BOWL IMMEDIATELY., CORRECTED-DRAIN LINES REMOVED FROM FLOOD BOWL.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- By the Walk-in cooler
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- men's restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE KITCHEN OVEN CLEAN OUT TRAYS, KITCHEN/WALK IN COOLER/BAR FLOORS AND BAR AREA GRILL/FRYER AREA PULL OUT TRAY AND ENTIRE LOCATION ARE ALL UNCLEAN. ALL AREAS AND ITEMS SHALL BE IN CLEAN CONDITION AT ALL TIMES. CLEAN THESE EXTREMELY UNCLEAN AREAS AND ITEMS IMMEDIATELY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- INSPECTOR OBSERVED BAR AREA FLOOR TILES ARE LOOSE, THE MEN'S RESTROOM HANDSINK IN "OUT OF ORDER" ITEMS TODAY. ALL LOCATIONS SHALL BE IN GOOD WORKING CONDITION. REPAIR ALL ITEMS IN POOR CONDITION WITHIN 90 DAYS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/14/2014 | Routine |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- ,
- 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
|
11/14/2013 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NO POTENTIALLY HAZARDOUS FOOD WAS STORED IN BOTH OF THE COOLERS. VIOLATION HAD BEEN CORRECTED FOR NOT STORING PHF.
- 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)
|
09/04/2013 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Comment:
- SOAP WAS PROVIDED AND THE VIOLATION HAD BEEN CORRECTED.
- 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- 1. THE 2 DOOR IN RAIL COOLER WAS AT 48F AND THE CHEESE WAS AT 48F. THEY WERE TRANSFERRED INTO ANOTHER COOLER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 2. THE COOLER WAS AT 46F AND NO PHF WAS FOUND. FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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)
- Good Repair and Proper Adjustm
- Comment:
- THE HAND WASH STATION DRAIN WAS REPAIRED.
- 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.
|
08/29/2013 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HAND SOAP FOR HAND WASHING NOT THE DISH SOAP. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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)
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HAND SOAP FOR HAND WASHING NOT THE DISH SOAP. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING TWO COOLERS WERE NOT MAINTAINING THE TEMPERATURE UNDER 41F. DISCARD ALL THE FOOD ABOVE 41F STORED IN THESE COOLERS FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 1. THE TWO DOOR IN RAIL COOLER IN THE BAR. THE AIR TEMPERATURE IS 46F ND THE CHEESE WAS 45F 2. THE TWO DOOR REACH IN COOLER IN THE KITCHEN WAS AT 46F AND THE SALAD DRESSING WAS AT 45F AND NO OTHER PHF WAS STORED IN THE 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING TWO COOLERS WERE NOT MAINTAINING THE TEMPERATURE UNDER 41F. DISCARD ALL THE FOOD ABOVE 41F STORED IN THESE COOLERS FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 1. THE TWO DOOR IN RAIL COOLER IN THE BAR. THE AIR TEMPERATURE IS 46F ND THE CHEESE WAS 45F 2. THE TWO DOOR REACH IN COOLER IN THE KITCHEN WAS AT 46F AND THE SALAD DRESSING WAS AT 45F AND NO OTHER PHF WAS STORED IN THE 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- REPAIR THE HAND WASH STATION DRAIN AND MAKE IT OPERATIVE.,
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- REPAIR THE HAND WASH STATION DRAIN AND MAKE IT OPERATIVE.,
- 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.
|
08/22/2013 | Routine Inspection |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- Noticed mold started growing inside the ice maker. Empty the ice machine, wash, rinse and sanitize the food contact and non food contact surfaces. A follow up inspection will be conducted with in 10 days.
- 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
|
02/14/2013 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment slicer
- Locations:
- Kitchen Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE SLICER WAS INADEQUATELY CLEANED. CLEAN THOROUGHLY. CORRECTED BY CLEANING.
- 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
|
08/13/2012 | Routine |
| No violation noted during this evaluation. | 02/29/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED. OBSERVED ALL ITEMS: POP GUN HOLDER, PIZZA OVEN, SLICER, ICE MACHINE AND MICROWAVE ALL THOROUGHLY CLEAN. OWNER STATED A CHECKLIST IS BEING MADE TO INCLUDE CHECKING THESE ITEMS TO ENSURE THEY ARE CLEAN.
- 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
|
09/01/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- bar
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SLIME IN POP GUN HOLDER, OBSERVED FOOD DEBRIS ON SMALL PIZZA OVEN, OBSERVED FOOD DEBRIS ON SLICER, OBSERVED MOLD-LIKE GROWTH ON INSIDE OF ICE MACHINE ON GUARD, AND INSIDE OF MICROWAVE SOILED. FOOD CONTACT SURFACES MUST BE CLEAN AND KEPT CLEAN. REPEAT FROM LAST ROUTINE INSPECTION - SUBMIT RISK CONTROL PLAN. ,
- 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
- Controlling Pests
- Items:
- Harborage conditions
- Problems:
- Not eliminated
- Corrections:
- Eliminate harborage conditions.
- Comment:
- OBSERVED A FEW DRAINFLIES BY POP GUN AREA AT BAR. FACILITY SHALL ELIMINATE ANY PESTS IN FACILITY. OBSERVED FACILITY USING APPLE CIDER VINEGAR IN SMALL CUPS TO TRAP AND ELIMINATE FLIES. SUGGESTED TO CLEAN AND SCRUB DRAIN BOWL AND PIPE AND ALSO AREA AROUND FOR ANY POP SYRUP SOILING OR FOOD DEBRIS.
- 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
- 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:
- EMPLOYEE STATED GLOVES ARE USED TO HANDLE FROZEN BURGER TO PUT ON GRILL AND GLOVES ARE NOT REMOVED/CHANGED TO HANDLE READY TO EAT FOODS. GLOVES MUST BE CHANGED AFTER HANDLING ANY RAW ANIMAL PRODUCTS THEN HANDLING READY TO EAT FOODS OR UPON ANY CONTAMINATION. ENSURE EMPLOYEES ARE TRAINED ON THIS PROCEDURE.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE "EMPLOYEES MUST WASH HANDS" SIGNS IN ALL RESTROOMS THAT ARE USED BY EMPLOYEES.
- 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.
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08/19/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Comment:
- NOT CORRECTED. RAW EGGS OBSERVED STORED OVER COOKED BACON AND SALAD. STORE EGGS BELOW/AWAY FROM RTE FOOD., RAW EGGS OBSERVED STORED OVER COOKED BACON AND SALAD. STORE EGGS BELOW/AWAY FROM OTHER FOOD.,
- 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
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03/01/2011 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- kitchen
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- CORRECTED BY DISCARDING., DISPOSABLE, SINGLE USE ROASTING PANS CLEANED FOR RE-USE. DO NOT RE-USE UN-CLEANABLE ITEMS.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- bar
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- POP GUNS AND HOLDERS AT THE BAR WITH SLIME. CORRECTED BY CLEANING.
- 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: Separation, Packaging, & Segre
- 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:
- RAW EGGS STORED OVER READY TO EAT FOOD AT THE BAR, AND BARBECUE SAUCE, COOL WHIP IN THE KITCHEN COOLER. STORE BELOW/AWAY FROM THAT FOOD. REPEAT CRITICAL VIOLATIONS REQUIRE A RISK CONTROL PLAN: PLEASE COMPLETE THE PLAN, AND FAX TO NUMBER ON FORM WITHIN 2 DAYS., CORRECTED AT INSPECTION BY MOVING THE FOOD SO THAT HE EGGS WERE AWAY FROM OTHER FOOD,
- 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: Separation, Packaging, & Segre
- 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:
- RAW EGGS STORED OVER READY TO EAT FOOD AT THE BAR, AND BARBECUE SAUCE, COOL WHIP IN THE KITCHEN COOLER. STORE BELOW/AWAY FROM THAT FOOD. REPEAT CRITICAL VIOLATIONS REQUIRE A RISK CONTROL PLAN: PLEASE COMPLETE THE PLAN, AND FAX TO NUMBER ON FORM WITHIN 2 DAYS., CORRECTED AT INSPECTION BY MOVING THE FOOD SO THAT HE EGGS WERE AWAY FROM OTHER FOOD,, , ,
- 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
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02/17/2011 | Routine Inspection |
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food, Food
- Problems:
- Adulterated/contaminated, Not safe
- Corrections:
- Discard., Discard.
- Comment:
- OBSERVED SEVERAL SPOILED FOODS IN THE BAR COOLER INCLUDING
- General violation description:
- 3-101.11 - AN ENTIRELY ROTTED HEAD OF LETTUCE, SOUR CREAM WITH A SELL-BY DATE OF 8/3/10, WHIPPED CREAM WITH A SELL-BY DATE OF 3/10/10, AN UNRECOGNIZABLE MASS OF FOOD COVERED IN MOLD IN A COTTAGE CHEESE CONTAINER. FOODS MUST BE SAFE AND UNADULTERATED. FOOD MUST BE DISCARDED ONCE SPOILED OR IN THE CASE OF DAIRY PRODUCTS, MORE THAN 7 DAYS PAST THE SELL-BY DATE. DISCARD NOTED ITEMS. CORRECTED DURING INSPECTION BY DISCARDING SPOILED FOODS INTO THE TRASH.
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food, Food
- Problems:
- Not safe, Adulterated/contaminated
- Corrections:
- Discard., Discard.
- Comment:
- OBSERVED SEVERAL SPOILED FOODS IN THE BAR COOLER INCLUDING
- General violation description:
- 3-101.11 - AN ENTIRELY ROTTED HEAD OF LETTUCE, SOUR CREAM WITH A SELL-BY DATE OF 8/3/10, WHIPPED CREAM WITH A SELL-BY DATE OF 3/10/10, AN UNRECOGNIZABLE MASS OF FOOD COVERED IN MOLD IN A COTTAGE CHEESE CONTAINER. FOODS MUST BE SAFE AND UNADULTERATED. FOOD MUST BE DISCARDED ONCE SPOILED OR IN THE CASE OF DAIRY PRODUCTS, MORE THAN 7 DAYS PAST THE SELL-BY DATE. DISCARD NOTED ITEMS. CORRECTED DURING INSPECTION BY DISCARDING SPOILED FOODS INTO THE TRASH.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s), Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s), 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., Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED SEVERAL DOZEN CARTONS OF RAW SHELL EGGS STORED ABOVE SALAD DRESSINGS AND VEGETABLES IN THE KITCHEN REACH-IN COOLER. RAW SHELL EGGS IN THE BAR COOLER OBSERVED STORED AMONG READY-TO-EAT FOODS AND ABOVE BEVERAGES. RAW EGGS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS (FOODS THAT DO NOT REQUIRE COOKING BEFORE CONSUMING). REARRANGE COOLERS TO PREVENT CROSS-CONTAMINATION FROM RAW EGGS. CORRECTED DURING INSPECTION BY MOVING THE EGGS TO THE LOWER SHELVES.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE INTERIOR OF THE BAR MICROWAVE AND THE BUCKET IN WHICH UTENSILS ARE STORED IN THE BAR GRILL AREA.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Gloves, Use Limitation
- Items:
- Single-use glove(s) plastic
- Problems:
- Used for multiple purposes
- Corrections:
- Gloves shall only be used for one purpose and then disposed.
- Comment:
- PLASTIC GLOVE OBSERVED REUSED THROUGHOUT THE DAY. ONCE THE GLOVE IS REMOVED FROM THE HAND, DISPOSE, AND USE A NEW GLOVE FOR THE NEXT USE. DO NOT REUSE GLOVES ONCE TAKEN OFF.
- 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
- HVAC System Vents
- Items:
- HVAC system, HVAC system
- Problems:
- Allows for contamination Of food, Allows for contamination Of food
- Corrections:
- Repair/replace to prevent contamination., Repair/replace to prevent contamination.
- Comment:
- REPLACE THE MISSING HOOD VENT FILTER SPACER IN THE BAR HOOD AND THE MISSING HOOD VENT FILTER IN THE KITCHEN HOOD.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
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08/24/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- OBSERVED EMPLOYEE EATING HAMBURGER BEHIND BAR WHILE WORKING. EMPLOYEES MAY ONLY IN EAT IN DESIGNATED AREAS THAT ARE AWAY FROM WORK AREAS AND WHERE FOOD AND FOOD ITEMS CANNOT BECOME CONTAMINATED. DESIGNATE AN APPROVED AREA FOR EMPLOYEE EATING. TRAIN ALL EMPLOYEES TO EAT IN THE DESIGNATED AREA. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH THE OWNER. EMPLOYEES ARE REQUIRED TO EAT ON THE CUSTOMER SIDE OF THE BAR OR IN DINING ROOM.
- 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
- 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:
- CASES OF POTATO CHIPS OBSERVED STORED ON THE FLOOR IN THE BAR AREA. FOOD MUST BE STORED UP OFF THE FLOOR BY AT LEAST 6 INCHES TO PREVENT CONTAMINATION FROM SPLASH WHEN CLEANING, IN THE CASE OF FLOOD, AND FROM PESTS. ELEVATE BOXES OF POTATO CHIPS BY AT LEAST 6 INCHES OFF OF 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- GAPS OBSERVED ALONG THE BOTTOM OF THE EXTERIOR DOOR NEAR THE BAR AREA. DOORS MUST BE SEALED TO PREVENT THE ENTRY OF PESTS. INSTALL WEATHER STRIPPING OR DOOR SWEEP AT THE BOTTOM OF THE DOOR.
- 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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02/25/2010 | Routine Inspection |
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