- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Hollandaise sauce, diced cooked chicken, au just, mushroom gravy,whipped cream are not date marked. Penne pasta(upright line ref) and chicken broth(uptairs walk-in) are outdated. Discard these products.
Correction: Product date marked or discarded. Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site)
Observation: Pro power dishmachine did not turn thermolabel black.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: Cleaning products stored above chafing dishes in back storage area: hand sanitizer stored above clean utensils in waitress area.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 07-Jan-2016
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink on cooks line.,
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 14-Jan-2016
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at bar handwashing sinks for hand drying at bar.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 14-Jan-2016
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01/13/2016 | Routine | |
| No violation noted during this evaluation. | 07/09/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Pork in walk in @ 44°F. Cream cheese on ice - 47 degrees F.(corrected at time of inspection).
Correction: Walk-in in process of repair. Maintain cold potentially hazardous foods at or below 41°F Correct By: 09-Jul-2015 Correct By: 03-Jul-2015
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: Plumbing system not provided with a backflow prevention at hose connection beneath the sinks.
Correction: Provide a hose bibb backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. Correct By: 09-Jul-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 09-Jul-2015
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES
Observation: Dishmachine temperature label is not turning balck.
Correction: Hand sanitize utensils after use until repaired. Adjust the water temperature so the hot water is between 180 degrees fand 194 °F. or have the unit serviced immediately. Food establishment shall cease operations unless alternative warewashing is available. [Describe]. Correct By: 09-Jul-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Utensil was improperly stored in sanitizer water.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (corrected on site)
Observation: The dry goods in basement are stored in basement beneath wastelines. Provide signage at buffet stating a clean plate must be obtained.
Correction: Store food in areas not exposed to splash, dust, or other contamination.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (repeated violation)
Observation: Area near the bar handwash sink is barewood.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 09-Jul-2015
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07/08/2015 | Routine | |
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (repeated violation)
Observation: Wooden surface in the bar near the handwash sink is not easily cleanable.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 13-Nov-2015
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: The floors in the banquet storage area and banquet service are carpeted and not easily cleanable.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 13-Nov-2015
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11/14/2014 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: Container of raw chicken is stored above raw scallops in grill line True ref..
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Numerous RTE potentially hazardous foods are not date marked including: sliced deli meats, pork tenderloin, hollandaise and other sauces. Chicken stock in walk-in is out-dated. Discard this product.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in food in basement walk-in.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 14-Nov-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations at bar glasswasher.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Handwashing sink not provided in banquet ice machine/glass filling area.
Correction: Install an approved handwashing sink. Correct By: 13-Nov-2015
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink on prep. line and at the dishmachine faucet area.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 14-Nov-2014
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying on the food prep. line.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 14-Nov-2014
- PROPER COOLING METHODS - IN EQUIPMENT (corrected on site)
Observation: Mashed potatoes, turkey gravy in upstairs walk-in are not in a container that facilitates heat transfer or are stored in a container that is too deep.
Correction: Turkey gravy discarded.Provide containers that facilitate heat transer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Wooden surface in the bar near the handwash sink is not easily cleanable.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 13-Nov-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of plate dispensing units are soiled with food spillage.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The floors in the banquet storage area and banquet service are carpeted and not easily cleanable.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 13-Nov-2015
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at numerous kitchen and bar handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 14-Nov-2014
- TOILET FACILITIES - CLEANING OF PLUMBING FIXTURES
Observation: Sink/toilet are soiled in employee mens room.
Correction: Clean plumbing fixtures as often as necessary to keep them clean. Correct By: 14-Nov-2014
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11/13/2014 | Routine | |
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