- Critical: Manual and Mechanical Warewash
- Comment:
- Dishmachine is high temperature dishmachine-@ 180 F temp. CORRECTED.
- 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
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02/20/2015 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- kitchen chemical dishwashing machine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Dishmachine sanitizer levels reading less than 10 ppm. Repair-chlorine sanitizer levels should read between 50 & 100 ppm. Until machine is repaired, all dishes must be manually cleaned and sanitized using the 2 compartment sink., WCHD will return within 7 days to ensure this violation is corrected.,
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Repair damaged drain line at hand washing sink.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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02/13/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The can opener has corrosion. Remove corrosion and keep clean. Clean after every use. Corrected by taking out of service to be cleaned.,
- 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
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08/11/2014 | Routine |
| No violation noted during this evaluation. | 02/13/2014 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED BY ELEVATING THE DRAIN HOSE TO FORM AN AIR GAP.
- 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
- Comment:
- CORRECTED BY ELEVATING THE DRAIN HOSE TO FORM AN AIR GAP.
- 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.
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10/16/2013 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- NOT CORRECTED. END OF DRAIN HOSE FOR NEW ICE MACHINE AT BAR IS DOWN BELOW RIM OF THE FLOOR DRAIN. PROVIDE AIR GAP WITH PROPER DRAIN FLOW WITHIN 2 WEEKS.,
- 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
- Comment:
- NOT CORRECTED. END OF DRAIN HOSE FOR NEW ICE MACHINE AT BAR IS DOWN BELOW RIM OF THE FLOOR DRAIN. PROVIDE AIR GAP WITH PROPER DRAIN FLOW WITHIN 2 WEEKS.,
- 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.
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09/06/2013 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- bar(s) ice machine(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE DRAIN HOSE FOR THE ICE MACHINE AT THE BAR IS DOWN IN THE FLOOR DRAIN. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN END OF HOSE AND TOP OF FLOOR DRAIN BOWL. ENSURE PROPER SLOPE OF DRAIN LINE. CORRECT WITHIN 10 DAYS., ,
- 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
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- bar(s) ice machine(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE DRAIN HOSE FOR THE ICE MACHINE AT THE BAR IS DOWN IN THE FLOOR DRAIN. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN END OF HOSE AND TOP OF FLOOR DRAIN BOWL. ENSURE PROPER SLOPE OF DRAIN LINE. CORRECT WITHIN 10 DAYS., ,
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE COOLER (NO FOOD PRESENT) IS 53F. REPAIR TO BE 41F OR LOWER WITHIN 10 DAYS - 8/26/13.
- 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:
- THE COOLER (NO FOOD PRESENT) IS 53F. REPAIR TO BE 41F OR LOWER WITHIN 10 DAYS - 8/26/13.
- 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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08/16/2013 | Routine |
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HOT WATER TO THE KITCHEN HAND SINK HAS LOW PRESSURE AND IS AT 74F. PROVIDE AT LEAST 100F HOT WATER WITH PROPER PRESSURE.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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02/11/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR OF DISH MACHINE.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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08/23/2012 | Routine |
- Other Liquid Wastes and Rainwa
- Items:
- Liquid waste(s)
- Problems:
- Not drained from point of discharge
- Corrections:
- Drain from point of discharge to proper disposal system.
- Comment:
- REPAIR DRAIN PAN FROM BEER COOLER.
- General violation description:
- 5-403.12 - Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
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02/09/2012 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- beverage cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- GALVANIZED METAL INSIDE BEER COOLER BEHIND BAR IS DAMAGED. REPAIR AS NEEDED.
- 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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08/10/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- BEVERAGE DISPENSER GUN HAS BEEN CLEANED IN BAR AREA.
- 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
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03/07/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- bar(s) beverage gun heads
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CURRENTLY BEVERAGE DISPENSER GUN IS SOILED IN BAR AREA. CLEAN AND MAINTAIN THIS FOOD CONTACT SURFACE. ,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- beverage cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CURRENTLY THE GALVANIZED BOTTOM IS DAMAGED IN REACH IN COOLER LOCATED IN BAR AREA. REPAIR THIS ITEM.
- 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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03/02/2011 | Routine Inspection |
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- kitchen cooler(s)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- A) SLICED WATERMELON STORED IN COOLER SPOILED B) OPENED CAN OF OLIVES STORED IN ORIGINAL CAN SOILED AT RIM AND SOME OLIVES WERE DRIED UP AND SPOILED, BOTH THE ITEMS WERE DISCARDED
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
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09/17/2010 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- IM CLEAN, RCP APPROVED
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
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02/25/2010 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL LEFT BLANK RISK CONTROL PLAN WITH PIC PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
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02/18/2010 | Routine Inspection |
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