- 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
|
04/08/2015 | Routine |
| No violation noted during this evaluation. | 10/22/2014 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Chlorine solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- Observed no chlorine for sanitizing in the 3 compartment sink in the kitchen. Equipment and utensils must be immersed in a chlorine sanitizing solution. Provide chlorine sanitizer.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed spilled food on bottom shelf of the reach-in cooler next to the bar. Non-food contact areas of equipment must be kept clean. Clean to sight and touch.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in reach-in cooler next to bar. Conspicuous thermometers must be provided in all food coolers. Provide a thermometer.
- 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)
|
10/08/2014 | Routine |
| No violation noted during this evaluation. | 04/17/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed bar glasswasher with a sanitizing rinse of less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Repair or replace the glasswasher or remove from the establishment and use the 3 compartment sink at the bar.
- 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
|
03/26/2014 | Routine |
| No violation noted during this evaluation. | 10/01/2013 | Follow-up |
- 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 of the bar glasswasher at less than 10 ppm of chlorine. Santizing rinse must be 50-100 ppm of chlorine. Repair or replace the glasswasher. Repeat violation. Fill out the risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed torn door gaskets on the kitchen reach-in cooler. Repair or replace the door gaskets to provide a good seal on doors.
- 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.
|
09/20/2013 | Routine |
| No violation noted during this evaluation. | 11/01/2012 | Routine |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- THE MACHINE WAS REPAIRED BUT FAILED TODAY. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. THE VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION AFTER THE REPORT WAS PRINTED. PARTIALLY LOADED MACHINE DOES NOT SANITIZE.
- 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
|
05/18/2012 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- The glass washer is not sanitizing the dishes. No change of color is noticed with the test strips. Sanitize the dishes in the 3 - compartment sink after washing. A follow up inspection will be conducted with in 10 days.,
- 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
|
05/08/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/28/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE REACH IN REFRIGERATOR WAS AT 46F, RANCH DRESSING WAS AT 44F. NO OTHER PHF WAS FOUND IN THE COOLER. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOOD IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. OPERATOR DECIDED NO TO STORE ANY PHF IN THIS COOLER. LEFT A NOTE ON THE COOLER INDICATING NOT TO STORE ANY FOOD. VIOLATION WAS 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)
|
05/19/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/16/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- THE INTERIOR COMPONENTS OF THE ICE MACHINE HAVE BEEN CLEANED AND SANITIZED. 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
|
05/17/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED PINK MOLD GROWTH ON THE INTERIOR COMPONENTS OF THE ICE MACHINE. REMOVE ALL COMPONENTS, AND CLEAN AND SANITIZE THEM ACCORDING TO THE MANUFACTURER'S INSTRUCTION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.
- 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) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED PINK MOLD GROWTH ON THE INTERIOR COMPONENTS OF THE ICE MACHINE. REMOVE ALL COMPONENTS, AND CLEAN AND SANITIZE THEM ACCORDING TO THE MANUFACTURER'S INSTRUCTION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. ,
- 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
|
05/03/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN TOILETS IN UPSTAIRS RESTROOM'S. SOILED PHYSICAL FACILITIES MUST BE 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.
|
11/03/2009 | Routine Inspection |
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