- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Multiple fryer baskets are deteriorated, and are not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise. Correct By: 01-Feb-2016
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01/27/2016 | Re-inspection 2 | |
- Critical: COOLING (repeated violation)
Observation: Beer cheese soup in large bucket found at 54°F after cooling overnight (12+ hours) and soup of the day found at 46°F after cooling overnight.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Both soups above 41°F discarded at time of inspection. Correct By: 25-Jan-2016
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED (repeated violation)
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 26-Jan-2016
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Multiple fryer baskets are deteriorated, and are not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise. Correct By: 01-Feb-2016
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Keg walk in observed with standing water on floor.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 26-Jan-2016
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01/26/2016 | Re-inspection | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands between change in task (gloved hands to handle raw burger, no handwash, new gloves to handle cooked food).
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Hands shall be washed before putting on new gloves and between tasks.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There is ready to eat turkey stored below raw burger patties on speed rack in walk in.
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. Raw burger moved to lower shelf at time of inspection.
- Critical: COOLING
Observation: Beer cheese soup in large bucket found at 54°F after cooling overnight (12+ hours) and soup of the day found at 46°F after cooling overnight.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Both soups above 41°F discarded at time of inspection. Correct By: 25-Jan-2016
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Milk held in bin with ice on countertop near soda fountain is found at 47°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Milk (and whipped topping) moved to salad prep fridge at time of inspection. Continue to store dairy items in fridge.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 26-Jan-2016
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations in both kitchen and bar dish machines.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 26-Jan-2016
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Multiple fryer baskets are deteriorated, and are not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise. Correct By: 01-Feb-2016
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Keg walk in observed with standing water on floor.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 26-Jan-2016
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01/25/2016 | Routine | |
| No violation noted during this evaluation. | 12/07/2015 | Follow Up | |
| No violation noted during this evaluation. | 07/15/2015 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING
Observation: The following items found cold held at greater than 41°F
Correction: sliced cheddar (44), blue cheese crumbles (44) and american cheese (48) in the west maketable top
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The Chlorine sanitizer in the bar glass washer is not being used according to EPA registered label use instructions and is at 0 PPM at the dish surface after two tries.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. NOTE: line was primed and bulk chemical was switched out. Correct By: 29-Jan-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: Chlorine and quatenary ammonia test kits were not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Note: some chlorine strips left to check dishmachine after down time. Correct By: 31-Jan-2015
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at bar and west cook line employee handwashing sinks.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.NOTE: hand washing soap provided at bar handsink Correct By: 29-Jan-2015
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Found >10 hotel pans of parcooked fries stored with food in contact with the exterior bottom of the pan above it. Noted bulk food bags stored directly on the floor in the dry storage.
Correction: Change methods or procedures to protect foods from contamination. Provide shelves or lids inthe hobart cooler to promote safe storage. Store foods protected from contamination at least 6" off the floor Correct By: 31-Jan-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Door gasket on two door Hobart cooler found cracked and hanging loose. Noted standing water in wait station make table cooler. Caster was recently broke off the oven and a brick was found propping the oven up. No castor was provided under the bulk flour container under the prep area (1/8 pan found propping it up)
Correction: Repair equipment to good condition to ensure that food is safely held below 41. Correct By: 02-Feb-2015
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The dish area handwashing sink found spraying water at the faucet t during use. The prep sink found dripping consistently from the faucet.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 02-Feb-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Floors through out facility at floor wall junction, under equipment (ice machine/coolers/bar dish machine) and in walk-in (cooler and freezer) found heavily soiled with food debris, packaging and black grime. Noted heavy dust accumulation around walk in fan and ceiling. Found mold accumulation on beer lines in walk in keg cooler
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 02-Feb-2015
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01/29/2015 | Routine | |
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