- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection prep cooler is holding cut lettuce and deli meat at 41 F or below. 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)
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03/23/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection cut lettuce at 45 F and cheese at 47 F. All potentially hazardous cold food shall be held at 41 F or below. Lettuce and cheese had been in cooler since yester day. Food was discarded. A follow up will occur in about 10 days to make sure food is held at 41 F or below. Correct immediately. ,
- 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)
- Nonfood-Contact Surfaces
- Corrections:
- Discontinue use.
- Comment:
- Observed at time of inspection shelves in bar cooler are covered in rust. Non food contact surfaces shall be smooth and easily cleanable. Correct by removing rust from bar cooler shelves and covering in a smooth non absorbent paint/epoxy or replace shelves. Also paint covering far section of sink next to dishwasher if flaking off in chips. remove paint and make surface smooth and easily cleanable. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed at time of inspection spray nozzle at dishwasher is slowly leaking from faucet. Correct as soon as possible by repairing. A follow up will occur at the next routine inspection.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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03/03/2015 | Routine |
| No violation noted during this evaluation. | 03/19/2014 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- snack bar Cooler/s
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED CHILI AND NON-PROCESSED NACHO CHEESE WITHOUT DATE MARKING. CORRECTED AT INSPECTION BE DATE MARKING
- 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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03/12/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- , CORRECTED: POTENTIALLY HAZARDOUS FOODS HELD UNDER REFRIGERATION ARE HELD AT OR BELOW 41F.
- 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)
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10/03/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Bar Cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED HALF AND HALF AND WHIPPED CREAM AT 46F IN THE MAIN BAR COOLER. HOLD AT OR BELOW TO MINIMIZE THE RISK OF BACTERIAL GROWTH AND CONTAMINATION.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Bar Cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED HALF AND HALF AND WHIPPED CREAM AT 46F IN THE MAIN BAR COOLER. HOLD AT OR BELOW TO MINIMIZE THE RISK OF BACTERIAL GROWTH AND CONTAMINATION., ,
- 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)
|
09/09/2011 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY CUTTING / ELEVATING DRAIN PIPES TO FORM AIR GAPS.
- 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.
|
03/28/2011 | Follow-up |
- Critical: Backflow prevention
- Comment:
- NOT CORRECTED
- General violation description:
- 5-402.11 - PROVIDE AIR GAPS WITHIN 1 WEEK.,
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03/21/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- bar(s)
- Problems:
- Not provided on Ice holding bin
- Corrections:
- Provide adequate air gap.
- Comment:
- ELEVATE END OF DRAIN PIPE FOR THE MAIN BAR ICE BINS TO PROVIDE AIR GAP OF AT LEAST 2 TIMES THE PIPE DIAMETER, AS DISCUSSED. ALSO PROVIDE AIR GAPS ON THE WALK IN COOLER AND ICE MACHINE DRAIN PIPES (2 TIMES PIPE DIAMETERS)., ,
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- ceiling lights
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE LOOSE COVER ON THE SNACK BAR STORE ROOM LIGHTS
- 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
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03/08/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- HOUSE MADE DRESSING WITH DISCARD DATE 9-18 WAS OBSERVED IN UPRIGHT COOLER .......DISCARD POTENTIALLY HAZARDOUS FOODS AT THE END OF THE DISCARD DATE.....OPERATOR PULLED FROM COOLER TO BE DISCARDED. REVIEW FOOD PRODUCT DISCARDING PRACTICES WITH THE EMPLOYEES TO ENSURE FOOD PAST THE EXPIRATION DATE IS NOT SERVED TO THE PUBLIC.
- 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
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09/20/2010 | Routine Inspection |
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