- Critical: Conditions of Use
- Comment:
- INSECT SPRAY CONTAINERS ON SITE FOR SELF-DEFENSE. REMOVE THEM FROM KITCHEN AREA. PEPPER GEL UNITS ARE COMMERCIALLY AVAILABLE. ITEM CONSIDERED RESOLVED AT TIME OF INSPECTION.
- 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: Ready-to-Eat, Potentially Haza
- Locations:
- in the reach-in cooler(s)
- Comment:
- WRAPPED GYRO MEAT IN REACH-IN COOLER WAS NOT DATE MARKED. ITEM WAS MARKED 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- in the reach-in cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- IN THE REACH-IN COOLER, THERE IS WATER DRIPPING FROM THE TOP. SERVICE COOLER TO CORRECT THE PROBLEM.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- at the Vent hood(s) and Filters
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE VENTILATION HOOD FILTERS HAVE AN ACCUMULATION OF OIL/GREASE. CLEAN THE 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.
- Repairing
- Locations:
- at the Hand wash sink(s)
- Comment:
- THE KITCHEN HAND WASH SINK NEAR THE VENT HOOD HAS THE COLD AND HOT WATER CONNECTIONS TO THE FAUCET REVERSED. SWITCH THE CONNECTIONS SO THAT THE LEFT HANDLE IS HOT AND THE RIGHT COLD OR, MARK THE FAUCET HANDLES AS CURRENTLY CONNECTED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/05/2015 | Routine |
| No violation noted during this evaluation. | 11/14/2014 | Routine |
- Critical: Equipment Food-Contact Surface
- Comment:
- Corrected by cleaning in-use wares 2-3 times per shift.
- 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
- Critical: Manual and Mechanical Warewash
- Comment:
- Corrected by providing 300 ppm quaternary sanitizer.
- 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: Potentially Hazardous Food (Ti
- Comment:
- Corrected: All PHF currently held in upright cooler at 35f. The open top cooler is not in use, waiting for repair or replacement.
- 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: Sanitizing Solutions, Testing
- Comment:
- Corrected: Sanitizer 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)
|
06/24/2014 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- kitchen
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- PER DISCUSSION WITH EMPLOYEE - KITCHEN PREP/SERVING UTENSILS AND CUTTING BOARD CLEANED APPROX EVERY 6 HOURS (UNLESS USED FOR RAW MEAT). CLEAN EVERY 4 HOURS OR MORE FREQUENTLY TO PRECLUDE EXCESSIVE GROWTH OF HARMFUL BACTERIA. UTENSILS WERE TAKEN TO THE 3 COMPARTMENT SINK TO BE CLEANED LATER.,
- 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
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Locations:
- bar(s) sanitize compartment
- Comment:
- THE QUATERNARY SANITIZER AT THE BAR WAS LESS THAN 200 PPM (TESTED AT CLOSE TO 0 PPM QUATERNARY). THE MANUFACTURER REQUIRES 200 -400 PPM. PROVIDE PROPER LEVEL AT ALL TIMES WHEN SINK IS SET UP.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) IN THE KITCHEN PREP COOLER TOP: CUT/TORN LETTUCE WAS AT 58F AND 60F, CUT TOMATOES AND HOUSE MADE RANCH DRESSING 54F. HOLD AT OR BELOW 41F. ABOVE NOTED FOOD WAS DISCARDED. 2) IN THE UPRIGHT KITCHEN COOLER: ALL FOOD IS 44-46F INCLUDING HAM, PEPPER JACK AND PROVOLONE CHEESE, RAW CHICKEN, HAMBURGER, AND BACON, VARIOUS SAUCES, RANCH DRESSING, BUTTERMILK. CORRECT IMMEDIATELY - TODAY. DO NOT SELL OR USE NOTED FOOD PAST TODAY. USE OR DISCARD BY END OF DAY. COMPLETE THE RISK CONTROL PLAN FOR THIS CHRONIC VIOLATION AND FAX TO NUMBER ON FORM WITHIN 2 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)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Locations:
- bar(s)
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE TWO MAIN COOLERS FOR POTENTIALLY HAZARDOUS FOOD DO NOT HOLD FOOD AT OR BELOW 41F. REPAIR THE COOLERS. DISCONTINUE USE UNTIL REPAIRED. SEE 3-501.16.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- EXTERIOR DOORS WERE PROPPED OPEN. KEEP CLOSED.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Locations:
- 3-compartment sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE HOT WATER FOR THE 3 -C SINK CANNOT BE CONTROLLED BY THE VALVE AT THE SINK BECAUSE THE WATER IS SHUT OFF AT THE WALL BY A SHUT OFF VALVE DUE TO A LEAK. REPAIR TO ALLOW CONVENIENT USE OF THE HOT WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/13/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING FOOD CONTACT SURFACES NOTED AT ROUTINE INSPECTION.
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING COLD HELD PHF AT 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)
|
11/25/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Utensil(s), Food-contact surface(s) Equipment cutting board
- Locations:
- Grill line prep cooler
- Problems:
- Greasy, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- KNIVES, PREP BOWL, TONGS, PREP/CUTTING BOARDS OF GRILL AND PREP COOLER LEFT UNCLEAN WITH OLD DRIED RESIDUE/DEBRIS FROM FOOD PREP EARLIER IN THE AFTERNOON. CLEAN AND KEEP 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s), Cold food item(s)
- Locations:
- Bar Cooler prep cooler
- Problems:
- Stored above 41 degrees f, Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F., Store below 41 degrees F.
- Comment:
- CREAM IN THE BAR KEG COOLER AT 47F. IN THE KITCHEN PREP COOLER TOP: RANCH DRESSING 47F, CUT LETTUCE AND TOMATOES AT 45F. COOLER TOP LID WAS LEFT OPEN. SOUR CREAM AT 63F LEFT OUT ON COUNTER NEAR PREP COOLER. HOLD AT OR BELOW 41F. *DISPOSE OF THE SOUR CREAM, AND KEEP IN THE COOLER IN THE FUTURE. COMPLETE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s)
- Problems:
- Not provided At hand sink
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- kitchen ceiling lights
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen storage area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN DOOR HANDLES OF COOLERS TO PREVENT HAND CONTAMINATION WHILE WORKING. CLEAN UNDER THE LARGE BEER COOLER IN STORE ROOM.
- 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
- Locations:
- storage area
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- IN THE STORE ROOM BEHIND THE KITCHEN: REPAIR/ REPLACE MISSING COVE MOULDING. REPAIR THE HOLE IN THE FLOOR. DRYWALL (1 SHEET) IS UNPAINTED AND HAS EXPOSED GYPSUM AT END OF DRYWALL SHEET. COVER/SEAL THE EXPOSED END, AND SEAL THE DRY-WALL TO MAKE EASILY CLEANABLE, AND TO PREVENT GYPSUM FROM ENTERING FOOD.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/31/2013 | Routine |
- Critical: Responsibility of Permit Holde
- Comment:
- CORRECTED AT FOLLOW-UP. EMPLOYEE PRESENT WAS SCREENED WITH MDA FORMS AND 2 OTHER EMPLOYEES WILL BE SCREENED AS THEY COME TO WORK (PER OWNER STATEMENT).
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
05/22/2013 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Comment:
- Test strips available-quat and chlorine. VIOLATION 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)
|
11/15/2012 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Ice machine cleaned and sanitized. VIOLATION 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:
- Test strips still not available. provide. WCHD will return within 7 days to ensure that this violation 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)
|
11/08/2012 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s), Food-contact surface(s) Equipment
- Locations:
- Kitchen Area, ice cream machine
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Interior of ice bin is rusty
- General violation description:
- 4-601.11 - splash guard is also dirty. Clean and sanitize this food contact surface., This is a repeat critical/Priority Foundation violation. A Risk Control Plan (RCP) must be completed by follow up inspection. ,
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia, Sanitizer test kit quaternary ammonia
- Locations:
- kitchen, bar(s)
- Problems:
- Not provided, Not provided
- Corrections:
- Provide., Provide.
- Comment:
- No test strips available to test bar or kitchen sanitize compartments. Provide., This is a Priority Foundation (Pf) violation. WCHD will return within 10 days to ensure this violation 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Handwashing signs not present in restrooms. 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding, Light shielding
- Locations:
- kitchen, storage room
- Problems:
- Not provided, Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs., Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Light shields missing from kitchen (2 fixtures) and back beer storage room (1 fixture). Provide shields or use shatter-proof 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Kitchen Area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Food residue/packaging remnants on shelves of two-door reach in freezer. 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.
|
10/29/2012 | Routine Inspection |
- Critical: Characteristics
- Comment:
- CORRECTED BY REPLACING THE SINGLE USE CONTAINERS WITH FOOD GRADE MULTI-USE CONTAINERS.
- 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
- Comment:
- CORRECTED BY CLEANING ALL ITEMS NOTED AT ROUTINE INSPECTION.
- 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 Food, Date Markin
- Comment:
- CORRECTED BY DATE MARKING REQUIRED FOOD.
- 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: Ready-to-Eat Food, Disposition
- Comment:
- CORRECTED: NO EXPIRED FOOD AT INSPECTION.
- 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
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY STORING ALL RAW MEAT SEPARATE AND BELOW 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
|
08/10/2012 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- Kitchen Area
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- SINGLE USE WORCESTERSHIRE SAUCE CONTAINERS THAT ARE NOT EASILY CLEANABLE ARE RE-USED FOR WING SAUCE. PROVIDE FOOD GRADE CONTAINERS DESIGNED FOR RE-USE THAT ARE EASILY CLEANABLE.
- 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:
- Kitchen Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE ICE MACHINE HAS MOLD LIKE DEBRIS IN THE TOP AND BOTTOM. UTENSILS STORED IN UNCLEAN CONTAINERS WITH A GREASY BRUSH. SMALL CAN OPENER BLADE NOT CLEAN. THE DRAIN RACKS HAVE STICKY DEBRIS. THE CUTTING COUNTER ON THE PREP COOLER HAS OLD FOOD DEBRIS FROM YESTERDAY. THE POP DISPENSER GUNS AT THE BAR HAVE BUILD OF DEBRIS INSIDE. CLEAN NOW AND MAINTAIN. EMPTY THE ICE MACHINE BEFORE CLEANING - WASH RINSE SANITIZE.
- 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 Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Cooler/s Kitchen Area
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- IN THE 2 DOOR COOLER: LUNCH MEAT, RANCH DRESSING, WING SAUCE WITHOUT DATE MARKING. DATE MARK WHEN OPENED/PREPARED.
- 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: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- Cooler/s Kitchen Area
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- WING SAUCE DATE MARKED 9-23-11 IN THE COOLER. DISPOSE OF FOOD WHEN EXPIRED. DISCARD THAT SAUCE.
- 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
- 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:
- A PACKAGE OF RAW BACON STORED ON PACKAGE OF BREAD TORTILLAS AND CHEESE IN THE 2 DOOR COOLER. STORE RAW PORK BELOW/AWAY FROM READY TO EAT 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Kitchen Area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN HANDLES OF COOLERS TO MINIMIZE HAND/GLOVE CONTAMINATION. CLEAN THE CASTERS OF FRYERS. CLEAN THE FRYER AREA (GREASY).
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED SHOES STORED ON A BOX OF FRUIT BUNCH. STORE PERSONAL ITEMS SEPARATED FROM FOOD.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- SHIELD OVERHEAD LIGHTS IN THE KITCHEN PREP AND STORAGE AREAS.
- 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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04/30/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen under 3 compartment sink
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Crumbs, dirt on floor under 3 compartment sink (against the wall). 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding, Light shielding
- Locations:
- kitchen
- Problems:
- Not provided In prep area, Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs., Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Light shields missing from fixtures in kitchen and beer storage room. Provide light shields, sleeves, or shatter-proof bulbs for these fixtures.
- 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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09/28/2011 | Routine Inspection |
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