| No violation noted during this evaluation. | 01/27/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- Front Service Counter grill line
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the floor area(s) directly below and adjacent to the grill. Simply sweep and mop this area more frequently as visual accumulations begin to appear.
- 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.
|
06/19/2013 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- refrigerators bar
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- DELI MEATS DATED FOR 12/6 STORED INSIDE REFRIGERATOR AT BAR - POTENTIALLY HAZARDOUS FOODS EXPIRED ON 12/12., EXPIRED DATE MARKED FOODS DISCARDED.
- 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
|
12/14/2012 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TOMATOES AT 59F, PICKLES AT 55F ON RAISED RAIL OF PREP STATION COOLER., POTENTIALLY HAZARDOUS FOODS RELOCATED TO ALTERNATE LOCATION MAINTAINING 41F OR BELOW.
- 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)
|
06/12/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- bar(s) Beverage gun heads and holders
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Microwave oven(s) bar
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- TOILET PAPER STORED DIRECTLY ON FLOOR IN STORAGE ROOM.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Surface Characteristics, Indoo
- Items:
- Ceiling material(s)
- Locations:
- walls and ceiling Walk-in cooler
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- WALK-IN COOLER WALL AND CEILING SURFACES MOLDY AND STAINED - CLEAN THOROUGHLY - PROVIDE SMOOTH, DURABLE, NON-ABSORBENT, EASILY CLEANABLE SURFACES.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
|
12/13/2011 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- THE DRAINPIPE SERVING THE TWO ICE BINS NOW DRAINS TO THE FLOOR DRAIN THROUGH AN ADEQUATE AIR GAP. CORRECTED.
- 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: Hot and cold holding
- Comment:
- COUNTER-TOP (COOKLINE) COLD FOOD HOLDING TEMPERATURES SLICED TOMATOES AT 42 F IN COOKLINE BIN. NO POTENTIALLY HAZARDOUS FOOD OBSERVED IN COOLER BELOW COOKLINE, BUT AIR TEMPERATURE IN IT AT 37 F. BE SURE TO TAKE FOOD TEMPERATURES MULTIPLE TIMES THROUGHOUT THE DAY AND LOG AND INITIAL THEM SO MANAGER CAN REVIEW THEM AND TRACK ANY DIFFICULTIES KEEPING FOOD BELOW 41 F. DO NOT DISCARD THESE RECORDS SO THAT NEXT INSPECTOR CAN REVIEW THEM. STORE LOGS SO ALL BAR STAFF KNOW WHERE THEY ARE AND CAN ACCESS/USE THEM. VIOLATION CONSIDERED 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)
|
10/12/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Comment:
- ICE BIN DRAINAGE PIPES STILL NEED A ONE INCH MINIMUM AIR GAP
- General violation description:
- 5-202.13 - EITHER DIRECTLY UNDER THE ICE BINS, OR AT MANIFOLD DRAINAGE DISCHARGE POINT AT FLOOR DRAIN. STILL UNCORRECTED.
- Critical: Hot and cold holding
- Comment:
- COUNTER-TOP COLD HOLDING UNIT STILL NOT KEEPING FOOD COLD ENOUGH. SLICED TOMATOES AT 59 F. SOUR CREAM IN REACH-IN COOLER BENEATH COOKLINE AT 48 F. THIS IS THIRD VISIT REVEALING THIS PROBLEM
- General violation description:
- 3-501.16 - AN OFFICE CONSULTATION WILL BE SCHEDULED TO DETERMINE A SOLUTION AND REASONS FOR NON-COMPLIANCE. A RISK CONTROL PLAN WAS REQUESTED FOR THIS PROBLEM, BUT NEVER RECEIVED BY OUR OFFICE.
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- READY-TO-EAT FOODS IN REFRIGERATOR DATE MARKED. CORRECTED.
- 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
|
07/18/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Locations:
- Ice bin(s)
- Comment:
- DRAINAGE PIPES FOR ICE BINS DO NOT HAVE A PROPER AIR GAP. AN AIR GAP OF AT LEAST ONE INCH SHALL EXIST BETWEEN THE ICE BIN DRAINS AND THE FLOOD LEVEL RIM OF THE DRAIN INLET. PROVIDE THIS VERTICAL SEPARATION EITHER DIRECTLY UNDER EACH ICE BIN OR, AT THE MANIFOLD PIPE OUTLET., ,
- 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: Backflow Prevention, Air Gap
- Locations:
- Ice bin(s)
- Comment:
- DRAINAGE PIPES FOR ICE BINS DO NOT HAVE A PROPER AIR GAP. AN AIR GAP OF AT LEAST ONE INCH SHALL EXIST BETWEEN THE ICE BIN DRAINS AND THE FLOOD LEVEL RIM OF THE DRAIN INLET. PROVIDE THIS VERTICAL SEPARATION EITHER DIRECTLY UNDER EACH ICE BIN OR, AT THE MANIFOLD PIPE OUTLET., , ,
- 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: Hot and cold holding
- Comment:
- SLICED CHEESES IN COUNTER-TOP COLD HOLDING BINS NEAR FRYER AT 47 F. POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE MAINTAINED (COLD) AT 41 F OR LESS. SERVICE/ADJUST EQUIPMENT TO KEEP CHEESE BELOW 41 F., ,
- 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
- Comment:
- SLICED CHEESES IN COUNTER-TOP COLD HOLDING BINS NEAR FRYER AT 47 F. POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE MAINTAINED (COLD) AT 41 F OR LESS. SERVICE/ADJUST EQUIPMENT TO KEEP CHEESE BELOW 41 F., , ,
- 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: Ready-to-Eat Food, Date Markin
- Locations:
- in the reach-in cooler(s)
- Comment:
- ZIP-LOCK BAG OF BACON AND FRANKFURTERS (UNCOOKED) OBSERVED IN REFRIGERATOR. AFTER READY-TO-EAT POTENTIALLY HAZARDOUS FOOD IS OPENED IN A FOODSERVICE ESTABLISHMENT, IT SHALL BE DATE MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE USED. (ADD (6) TO THE CURRENT DATE.) MARK THE PACKAGES OR DISCARD THEM IF OPENING DATE NOT KNOWN., ,
- 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
- Clean Freq, Nonfood-Contact Su
- Locations:
- ventilation system filter(s)
- Comment:
- VENTILATION HOOD FILTERS FOUND CAKED WITH GREASE. NON-FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CLEANED AS OFTEN AS NEEDED TO PRECLUDE ACCUMULATION OF SOIL RESIDUES. CLEAN FILTERS.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Containers Identified with Com
- Locations:
- next to stove
- Comment:
- CONTAINER OF FOOD PRODUCT NEAR STOVE NOT LABELED. WORKING CONTAINERS OF FOOD REMOVED FROM ORIGINAL PACKAGES SHALL BE IDENTIFIED WITH COMMON NAME OF FOOD/PRODUCT. LABEL CONTAINER.,
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Toilet Room Receptacle, Covere
- Locations:
- in the women's restroom
- Comment:
- IN WOMEN'S REST ROOM, ONE OF THE TWO TOILET STALLS DOES NOT HAVE A COVERED WASTEBASKET. A TOILET ROOM USED BY FEMALES SHALL BE PROVIDED WITH A COVERED RECEPTACLE FOR SANITARY NAPKINS. PROVIDE COVERED RECEPTACLE.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
06/15/2011 | Routine Inspection |
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- Facility
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- SANITIZER CONCENTRATION EXCEEDS 50-100PPM CHLORINE INSIDE THE WIPING CLOTH CONTAINER - USE CHEMICAL TEST STRIPS TO ENSURE PROPER CONCENTRATION.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
12/03/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- window ledge near cookline
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- WINDOW LEDGE NEXT TO GRILL STORING SINGLE SERVICE ITEMS SOILED - CLEAN THOROUGHLY
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- bar handsink
- 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.
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Locations:
- women's restroom
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- bar
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
06/04/2010 | Routine Inspection |
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