- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Popcorn machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Popcorn kettle is built up with oils. 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.
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09/03/2014 | Routine |
- Critical: Controlling Pests
- Comment:
- No fruit flies seen. VIOLATION 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
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10/02/2013 | Follow-up |
- Critical: Controlling Pests
- Comment:
- Fruit flies still present in upstairs hall kitchen. Violation NOT 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
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09/16/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- kitchen
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit flies sitting in drain of 3 compartment sink in upper hall kitchen. Remove fruit flies. WCHD will return within 10 days to ensure this violation is 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
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09/06/2013 | Routine |
- Drying mops
- Items:
- Wet mop(s) storage, Wet mop(s) storage
- Problems:
- Improperly dried, Improperly dried
- Corrections:
- Allow to air dry in an approved location., Allow to air dry in an approved location.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Handwashing Signage
- Items:
- Handwashing signage
- 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.
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09/18/2012 | Routine |
| No violation noted during this evaluation. | 09/08/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Locations:
- 3-compartment sink(s)
- Problems:
- Not immersed in For at least 30 seconds
- Corrections:
- Submerse for at least 30 seconds.
- Comment:
- 3 COMPARTMENT SINK AT THE BAR SET-UP INCORRECTLY WITH WASH-SANITIZE-RINSE SOLUTIONS. TO PROPERLY SANITIZE, WARES MUST FIRST BE WASHED IN HOT, SOAPY WATER, RINSED IN CLEAR WATER SECOND, AND IMMERSED IN SANITIZER SOLUTION FOR AT LEAST 30 SECONDS IMMEDIATELY BEFORE BEING ALLOW TO AIR DRY. TRAIN EMPLOYEES ON PROPER WARE WASHING PROCEDURE. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH BAR MANAGER AND BARTENDER. SOLUTIONS SET-UP IN PROPER ORDER. PROVIDED DECAL OUTLINING WARE WASHING PROCEDURE POSTED AT SINK.
- 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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09/15/2010 | Routine Inspection |
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- food prep area microwave oven (s)
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep cleaner the interior surfaces of the microwave oven. Simply wash and sanitize interior surfaces especially overhead areas often and do not let old food residuals accumulate.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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08/12/2009 | Routine Inspection |
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Keep the kitchen area hand wash sink cleaner with more frequent washings. Do not let old food particles accumulate with in the bowl areas of this sink. Simply wash often.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Warewashing Sinks, Use Limitat
- Locations:
- kitchen 3 compartment sink
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Clean and keep cleaner the kitchen three compartment sink. Simply keep clean after each usage so that it is fresh and ready to go for the next use.
- General violation description:
- 4-501.16 - (A) A WAREWASHING sink may not be used for handwashing as specified under # 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under # 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD.
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02/26/2009 | Routine Inspection |
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s) Hall
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Provide a hand wash sign to the kitchen hand wash sink to encourage frequent and proper staff hand wash activities throughout the day as required.
- 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.
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09/02/2008 | Routine Inspection |
- Critical: Handwashing Facility, Installa
- Items:
- Handwashing facility
- Locations:
- Hand wash sink(s)
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Re-establishment BOTH hot and cold running water to the kitchen hand wash sink to allow for proper staff handwashing proceedures.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- Microwave oven(s) interior
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Keep the interior surfaces of the microwave oven cleaner with more frequent washings.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Locations:
- Hand wash sink(s)
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- Only wash hands in the provided hand wash sink and no where else.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
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02/27/2008 | Routine Inspection |
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