- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Multiple PHFs (see temp section) in the NSF make table cooler and Mtn Dew beverage cooler are being cold held at temps > 41°F for more than 6hrs - these foods were discarded.
8/7/15 Re-inspection - top of make table cooler cold holding at 41F (OK to use for PHF's). However, base of cooler at 42F (steaks measured at 42F moved to NSF cooler holding at 41F) - have refrigeration technician adjust temp so the cooler maintains a minimum cold holding temp of 41F - do not store PHFs in base of cooler until minimum temp of 41F.
Correction: Repair/adjust make table cooler and maintain cold potentially hazardous foods at or below 41°F. Afmet (PIC) stated that Mtn Dew beverage cooler will no longer be used to store PHF's. Correct By: 07-Aug-2015
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not performing the following duties: training employees proper cooking temps
Correction: The person in charge shall provide training to employees on food cooking temperatures Correct By: 07-Aug-2015
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Potato slicer, the #10 can opener, and the interior of ice machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Multiple foods within the cooler were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Handles of scoops within bulk food storage bins are touching food.
Correction: Store in-use utensils in the food item with handle extended, or on a smooth, durable, clean surface..
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: Reach-in cooler behind bar is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: The Mtn Dew cooler is not ANSI certified or approved to store PHFs.
Correction: Unapproved equipment shall be removed from food service.
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION (repeated violation)
Observation: The 2-comp sink is fixed in place and not easily movable to allow for cleaning.
Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment walls or elevated on legs to allow for easy cleaning. Provide caulking between the equipment and backsplash.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The door gaskets of the make table cooler in kitchen are torn
Correction: and the handle on one of the kitchen freezers is broken and covered with electrical tape - these items are not maintained in good repair.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: The cutting board on the make table cooler is excessively scored - no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS (repeated violation)
Observation: Single use containers are observed being reused to store food.
Correction: Discard single-use and single service articles after initial use.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED (repeated violation)
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: The exhaust hood filters above the grill are soiled and not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (repeated violation)
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (repeated violation)
Observation: Dishwasher racks are being stored on the floor of kitchen.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION (repeated violation)
Observation: It was observed that eating utensils are stored or displayed in tray at waitress station where the food or lip contact surface could be contaminated.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.
- TOILET FACILITIES - RECEPTACLES - COVERED (repeated violation)
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: A large portion of the wall behind the 2-comp sink has exposed wood.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED (repeated violation)
Observation: Back screen door has many gaps between floor and outer edges which could allow the entrance of insects or rodents.
Correction: Repair these gaps so that entrance by insects or rodents into the food establishment is prevented.
- DESIGNATION - DRESSING AREA AND LOCKERS (repeated violation)
Observation: Employee jacket is hanging on the rack storing clean utensils
Correction: Provide a dressing area or dressing room and lockers for the storage of employee clothing.
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08/07/2015 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat foods stored beneath raw egg batter and raw steaks in make table cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: PHF/TCS, COLD HOLDING
Observation: Multiple PHFs (see temp section) in the NSF make table cooler and Mtn Dew beverage cooler are being cold held at temps > 41°F for more than 6hrs - these foods were discarded.
Correction: Repair/adjust make table cooler and maintain cold potentially hazardous foods at or below 41°F. Afmet (PIC) stated that Mtn Dew beverage cooler will no longer be used to store PHF's. Correct By: 07-Aug-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Multiple foods within make table cooler are not properly date marked.
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.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The sani-pail has chlorine concentration of 200+ ppm.
Correction: Corrected during inspection - now 100PPM.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: training employees proper cooking temps
Correction: The person in charge shall provide training to employees on food cooking temperatures Correct By: 07-Aug-2015
- WHERE TO WASH - UNAPPROVED SINK (corrected on site)
Observation: Food employee observed washing hands in soiled 2-comp sink.
Correction: Food employees shall wash their hands in a handsink approved for handwashing.
- PREVENTING CONTAMINATION FROM HANDS - MINIMIZE HAND CONTACT WITH NON RTE-FOODS (corrected on site)
Observation: Bare hand contact is not being minimized with foods taken from prep cooler and placed on grill.
Correction: Food employees shall minimize bare hand contact with foods that are not ready-to-eat.
- FOOD CONTACT SURFACES - SOILED
Observation: Potato slicer, the #10 can opener, and the interior of ice machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at kitche handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. Correct By: 05-Aug-2015
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Multiple foods within the cooler were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Handles of scoops within bulk food storage bins are touching food.
Correction: Store in-use utensils in the food item with handle extended, or on a smooth, durable, clean surface..
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Reach-in cooler behind bar is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: The Mtn Dew cooler is not ANSI certified or approved to store PHFs.
Correction: Unapproved equipment shall be removed from food service.
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION
Observation: The 2-comp sink is fixed in place and not easily movable to allow for cleaning.
Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment walls or elevated on legs to allow for easy cleaning. Provide caulking between the equipment and backsplash.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The door gaskets of the make table cooler in kitchen are torn
Correction: and the handle on one of the kitchen freezers is broken and covered with electrical tape - these items are not maintained in good repair.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: The cutting board on the make table cooler is excessively scored - no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Single use containers are observed being reused to store food.
Correction: Discard single-use and single service articles after initial use.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The exhaust hood filters above the grill are soiled and not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Dishwasher racks are being stored on the floor of kitchen.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: It was observed that eating utensils are stored or displayed in tray at waitress station where the food or lip contact surface could be contaminated.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: A large portion of the wall behind the 2-comp sink has exposed wood.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: Back screen door has many gaps between floor and outer edges which could allow the entrance of insects or rodents.
Correction: Repair these gaps so that entrance by insects or rodents into the food establishment is prevented.
- DESIGNATION - DRESSING AREA AND LOCKERS
Observation: Employee jacket is hanging on the rack storing clean utensils
Correction: Provide a dressing area or dressing room and lockers for the storage of employee clothing.
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08/05/2015 | Routine | |
| No violation noted during this evaluation. | 04/23/2014 | Pre-inspection Follow Up | |
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on ice machine in kitchen area.
Correction: Provide an air gap on water supply side to protect water supply.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of proper cooking temperatures. Provided PIC with knowledge of correct cooking temperatures during inspection.
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices.
- FOOD CONTACT SURFACES - SOILED
Observation: Inside of Ice machine is visibly soiled and needs cleaning.
Correction: Maintain food contact surfaces in a clean condition.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: NSF cooler in kitchen is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: Ceiling tiles in the kitchen prep area need to be smooth, easily cleanable and durable. Backsplash tile area behind bar is in need of caulking.
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The wall behind the bar and dining area, the walls in the kitchen and prep areas are in need of repair (patching, painting, and holes filled), and the 1.5 inch diameter hole in the kitchen flooring needs repair.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: Exhaust fan is open and not protected from the outside.
There is a gap between the floor and the backdoor which may allow pests or rodents into the Kitchen area. Gap needs closing.
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented. Place cover over opening of exhaust fan.
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04/22/2014 | Pre-inspection | |
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