- Critical: Backflow Prevention
- Comment:
- CORRECTED. THE DRAIN LINES FROM THE ICE MACHINE AND THE DIPPER WELL HAVE BEEN SHORTENED TO PROVIDE ADEQUATE AIR GAPS ABOVE THE FLOOR DRAINS/SPLASH GUARD.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
|
02/27/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- 1. DRAIN LINE FROM THE ICE MAKING PARTS OF THE ICE MACHINE OBSERVED EXTENDING WELL BELOW THE FLOOD RIM LEVEL OF THE FLOOR DRAIN 2. DRAIN LINE FROM THE DIPPER WELL NEAR THE ICE CREAM FREEZER OBSERVED EXTENDING BELOW THE FLOOD RIM OF A PERMANENTLY ATTACHED SPLASH GUARD AN AIR GAP OF AT LEAST ONE INCH MUST BE PRESENT BETWEEN THE END OF A DRAIN LINE ORIGINATING FROM FOOD EQUIPMENT AND THE FLOOD RIM OF THE DRAIN LINE. SHORTEN THE DRAIN LINE FROM THE ICE MACHINE TO PROVIDE AN ADEQUATE AIR GAP. SHORTEN DRAIN LINE FROM THE DIPPER WELL OR REMOVE THE SPLASH GUARD TO PROVIDE AN ADEQUATE AIR GAP. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly Maintained
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- OBSERVED SPRAY NOZZLE SHUT OFF VALVE LEFT ATTACHED TO THE END OF THE HOSE AT THE MOP SINK WHEN NOT IN USE. THE MOP SINK FAUCET IS EQUIPMENT WITH AN ATMOSPHERIC VACUUM BREAKER. TO PROTECT THE BACK FLOW PREVENTION DEVICE A SHUTOFF VALVE MAY NOT BE INSTALLED DOWNSTREAM OF THE BACK FLOW PREVENTER. REMOVE SPRAY NOZZLE FROM THE END OF THE HOSE BETWEEN USES. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH PERSON IN CHARGE AND BY REMOVING THE HOSE NOZZLE.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Stored/stacked wet
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- EMPLOYEE DID NOT ALLOW WARES TO AIR DRY BEFORE STACKING WHILE WARE WASHING. ALLOW WARES TO AIR DRY BEFORE STACKING.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- FLOOR TILE GROUT IN THE COOK LINE AREA IS WORN AWAY LEAVING GAPS WHERE FOOD DEBRIS AND WATER MAY ACCUMULATE. RE-GROUT TILE TO PROVIDE A SMOOTH, EASILY CLEANABLE FLOOR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
02/09/2015 | Routine |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED COOK CHANGING GLOVES WITHOUT WASHING HIS HANDS. FOOD EMPLOYEES SHALL WASH HANDS WHEN PUTTING ON A NEW PAIR OF GLOVES. INSPECTOR EDUCATED STAFF AND VIOLATION IS CORRECTED. CORRECTED.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- ICE MACHINE HAD RUST SPOTS ON IT'S INTERIOR LINING. NON-FOOD CONTACT SURFACES SHALL BE KEPT CLEAN TO AVOID RESIDUE BUILD UP. PERSON-IN-CHARGE HAD A FOOD EMPLOYEE CLEAN ICE MACHINE IMMEDIATELY. 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED A LEAKING FAUCET INSIDE THE BAR. PLUMBING MUST BE MAINTAINED IN GOOD REPAIR. REPAIR LEAK. VERIFY COMPLIANCE AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/14/2014 | Routine |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED A DENTED CAN OF FOOD ON SHELVING. FOOD MUST BE STORED IN SAFE PACKAGING. PIC DISCARDED CAN DURING INSPECTION. CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED MASHED POTATOES AT 131F FOR HOT HOLDING ACROSS FROM GRILL AREA. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) FOR HOT HOLDING NEED TO BE MAINTAINED AT 135F OR HIGHER. PERSON-IN-CHARGE DISCARDED AND REPLACED WITH A NEW BAG OF COOKED POTATOES. 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED HOT WATER TANK ROOM WITH MOLD AND MILDEW ON WALLS. PHYSICAL FACILITIES SHALL BE KEPT CLEAN. CLEAN WALLS. WILL VERIFY CORRECTION AT NEXT INSPECTION.
- 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.
- Mechanical
- Items:
- Mechanical ventilation hood
- Problems:
- Inadequate
- Corrections:
- Provide adequate ventilation.
- Comment:
- OBSERVED GAPS BETWEEN VENTS ON THE VENTILATION THE HOODS ON MAIN COOK LINE. ADEQUATE CAPACITY SHALL BE PROVIDED ON VENTILATION. PROVIDE. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 6-304.11 - If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED HAND WASH SINK NEAR COOK LINE WITH A STEADY LEAK. PLUMBING MUST BE MAINTAINED IN GOOD REPAIR. REPAIR. WILL VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/17/2014 | Routine |
- Critical: Hot Water and Chemical
- Comment:
- DISH MACHINE IS SANITIZING
- 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: Sanitizing Solutions, Testing
- Comment:
- TEST KIT PROVIDED
- 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)
- Critical: System Maintained in Good Repa
- Comment:
- THREE COMPARTMENT SINK DRAIN LINE REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/23/2013 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s)
- Problems:
- Does not allow surface temperature to reach 160 degrees f For at least 30 seconds
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISH MACHINE IS NOT SANITIZING. USE DISH MACHINE TO WASH AND RINSE, THE USE THIRD BASIN OF THE THREE COMPARTMENT TO SANITIZE.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- 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)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- WIPING CLOTH USED AS STOPPER IN MIDDLE BASIN OF THREE COMPARTMENT SINK. REPAIR,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Cookline 2 door cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- INTERIOR PANEL OF THE TWO COOLER LOCATED AT END OF MAIN LINE HAS A THREE INCH RIP/TEAR. REPAIR.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT SHIELD MISSING OVER DRY STORAGE AREA NEXT TO OVEN. 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
|
08/19/2013 | Routine |
- Critical: System Maintained in Good Repa
- Comment:
- SINK REPAIRED
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/21/2013 | Follow-up |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair Chipped
- Corrections:
- Repair/replace.
- Comment:
- CHIPPED TRAY USED FOR LID TO POTATO SALAD IN WALK IN COOLER.,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Person in Charge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- WRONG TEST STRIPS USED FOR BAR AREA., CORRECTED THROUGH EDUCATION.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- LETTUCE 50F IN SALAD BAR AND CHOPPED TOMATOES 48F ON MAIN FLIP TOP COOLER IN KITCHEN (SOUTH).,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- BAR HAND WASH SINK LEAKING ON FLOOR., ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- WALK IN COOLER FLOOR DAMAGED NEAR WALK IN FREEZER.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
02/04/2013 | Routine |
- Critical: Preventing Contamination from
- Comment:
- ALL EMPLOYEES HAVE BEEN TALKED TO ABOUT PROPER GLOVE USE. GLOVES WERE WORN TODAY WITH EMPLOYEES HANDLING READY TO EAT FOODS. VIOLATION CORRECTED.
- 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
|
04/20/2012 | Follow-up |
- 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:
- COOK WAS PREPARING READY TO EAT FOODS WITHOUT WEARING GLOVES TODAY, STATING THAT SHE THOUGHT HANDWASHING WAS ENOUGH. EDUCATE ALL FOOD PREPARERS ON AVOIDING BARE HAND CONTACT WITH READY TO EAT FOODS, GLOVES, TONGS, OR DELI TISSUE PAPER MUST BE USED. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN WALL UNDER DISHMACHINE TO REMOVE MOLD BUILD-UP, CLEAN REGULARLY, RECHECK IN 6 MONTHS. NON FOOD CONTACT SURFACES MUST BE KEPT CLEAN AT ALL TIMES.
- 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.
- Floors, Walls, and Ceilings
- Items:
- Floor(s) juncture
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- REPLACE BROKEN FLOOR TILES, MISSING THRESHOLD INTO WIC. WHERE TILES ARE MISSING WATER IS POOLING, AND BACTERIA COULD GROW. CORRECT WITHIN 6 MONTHS.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- DISHWASHER OVERFLOW REMAINS ON FLOOR TODAY FROM WHEN WATER WAS CHANGED EARLIER, IT IS NOT OVERFLOWING WHEN A NORMAL CYCLE RUNS, INVESTIGATE/CORRECT. RECHECK IN 6 MONTHS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/10/2012 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- DRAIN FLIES HAVE BEEN GREATLY REDUCED IN NUMBER. THE ESTABLISHMENT IS KEEPING THE BAR DRY, USING A LPC CHEMICAL FOR SPRAYING THE BAR FLOOR AND CORNERS, FLOOR DRAINS ARE CLEANED ONCE PER WEEK. STERITECH VISITS ONE TIME PER MONTH (THEY HAVE BEEN HERE MORE IN THE LAST MONTH TO TRY TO IMPROVE THE SITUATION). MAINTAIN ACTIVE PEST CONTROL. CORRECTED.
- 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
|
11/07/2011 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- ELIMINATE DRAIN FLIES IN KITCHEN AND BAR. USE DRAIN CLEANER THAT WAS PURCHASED FROM LPCO. USE PEST STRIPS, KEEP ALL AREAS DRY AND KEEP ALL SUGAR FOODS COVERED OR IN COOLERS. REVISIT IN 10 DAYS. REPAIRS MUST BE DONE TO FLOORS/FLOOR JUNCTURES IN ORDER FOR THE FLIES TO BE ELIMINATED!,
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEANING IS NEEDED: 1) WALL UNDER DISHMACHINE IS COVERED IN MOLD. 2) FLOOR UNDER DISHMACHINE WHERE TILES ARE BROKEN, REMOVE BROKEN TILES AND FOOD DEBRIS. 3) AREA AROUND FRYERS, REMOVE GREASE BUILDUP ON FRYERS AND FLOOR. 4) FLOOR DRAINS HAVE A STRONG SEWER SMELL, INCREASE CLEANING FREQUENCY, ESPECIALLY AT BAR AND WAITSTATION AT LARGE BAR.
- 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.
- Floors, Walls, and Ceilings
- Items:
- Floor(s) juncture
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- REPAIR COVED MOLDING UNDER DISHMACHINE BY NEXT INSPECTION, THIS AREA IS CONTRIBUTING TO THE DRAIN FLY PROBLEM. TODAY THERE ARE MANY BROKEN TILES AND FOOD DEBRIS AND WATER IS COLLECTING HERE. RELACE MISSING CEILING TILES IN KITCHEN BY NEXT INSPECTION. REGROUT FLOOR WHERE GROUT IS MISSING AND WATER IS POOLING, THROUGHOUT ESTABLISHMENT. THIS IS A PROBLEM AT THE MAIN BAR, THE DISH AREA AND THROUGHOUT THE KITCHEN. REPAIR ASAP RECHECK IN 6 MONTHS.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
|
10/05/2011 | Routine Inspection |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE HANDLED DIRTY DISHES AND THEN WENT TO THE PREP AREA WITH THE SAME GLOVES ON AND DID NOT WAS HER HANDS. EDUCATE ALL EMPLOYEES ON PROPER GLOVE US AND HANDWASHING., EMPLOYEE WASHED HANDS AND CHANGED GLOVES AT TIME OF INSPECTION, MANAGER REMINDED EMPLOYEES OF PROPER HANDWASHING PROCEDURES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE HANDLED DIRTY DISHES AND THEN WENT TO THE PREP AREA WITH THE SAME GLOVES ON AND DID NOT WAS HER HANDS. EDUCATE ALL EMPLOYEES ON PROPER GLOVE US AND HANDWASHING., EMPLOYEE WASHED HANDS AND CHANGED GLOVES AT TIME OF INSPECTION, MANAGER REMINDED EMPLOYEES OF PROPER HANDWASHING PROCEDURES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEANING IS NEEDED UNDER THE DISH MACHINE, EXTERIOR OF THE BEER LINES IN THE COOLER. REMOVE DIRT/MOLD.
- 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)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEANING IS NEEDED UNDER THE DISH MACHINE, EXTERIOR OF THE BEER LINES IN THE COOLER. REMOVE DIRT/MOLD.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR EXTERIOR WALL OF WALK IN COOLER WERE STAINLESS PANEL IS MISSING, REPAIR DOOR SWEEP ON WALK IN COOLER THAT IS FALLING OFF.
- 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:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR EXTERIOR WALL OF WALK IN COOLER WERE STAINLESS PANEL IS MISSING, REPAIR DOOR SWEEP ON WALK IN COOLER THAT IS FALLING OFF.
- 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.
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04/21/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/25/2010 | Routine Inspection |
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