- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED
Observation: Pikeperch/Zander is being represented as walleye on the menu.
Correction: Pikeperch/Zander must be represented as pikeperch or zander or the fish species served as walleye must be changed to walleye (Sander vitreus). Correct By: 10-Nov-2015
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: Raw fish was being stored over cooked roasts in the walk in 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. The operator moved the fish to the lowest shelf, and moved the roasts to the shelf above at the time of this inspection.
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Ice making water is coming into contact with moldy surfaces inside of the ice machine.
Correction: Empty, disassemble, clean and sanitize the ice machine according to the manufacturer's instructions. The ice machine must be maintained free of mold. Correct By: 04-Nov-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: The 4 drawer cooler is maintaining TCS foods at 44F.
Correction: Maintain TCS foods at 41F or less. TCS means Time/Temperature Control for Safety The operator adjusted the thermostat at the time of this inspection. 40 F was found on leaving this inspection.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site)
Observation: The dishwashing machine is not providing a 50 ppm chlorine residual in the final rinse cycle.
Correction: The dishwashing machine must provide a 50 ppm residual with 120F minimum water temperature. The technician was notified and arrived to repair the machine. 50 ppm was found on leaving the inspection.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: ensuring that food equipment is sanitized by monitoring sanitizing solution concentration in the dishwashing machine.
Correction: The person in charge shall provide training to employees on monitoring dishwashing sanitizing solutions. Correct By: 04-Nov-2015
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory does not disclose which food items are served undercooked. (a reminder statement only currently is provided on the menu) Hamburgers and steaks are served cooked to the consumer's liking.
Correction: Provide a written consumer advisory that discloses which food items are served undercooked, and reminds the consumer that consuming the undercooked item has an increased health risk. For example, place an asterisk next to the hamburger and steak items on the menu that leads to a footnote that states "Hamburgers and steaks ordered rare, medium rare, or pink in the middle may be undercooked. Whether dining out or preparing food at home, consuming undercooked meat, poultry, fish, seafood, or eggs may increase your risk of foodeborne illness." Correct By: 17-Nov-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: The pizza peel is being stored in the crevice between the ventilation hood and the wall.
Correction: Store the pizza peel in a clean location and clean and sanitize it at least every four hours if used. Correct By: 03-Nov-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloths are not being stored in a sanitizing solution.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 03-Nov-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (corrected on site)
Observation: Tortilla chips are being stored (in the cooking area) below the bowl of breading where chicken is breaded. Chicken drippings could contaminate the ready to eat tortilla chips below.
Correction: Store food in areas not exposed to splash, dust, or other contamination. The operator placed the chips above the breading area at the time of this inspection.
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: A knife was noted with the handle duct taped together. The interior of the ice machine is repaired with duct tape.
Correction: Duct tape is not a smooth and easily cleanable surface. Remove equipment from the premises that is not smooth and easily cleanable.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: The can opener has an accumulation of old food debris on the cutting surface.
Correction: Clean and sanitize the can opener at least every four hours if used. Correct By: 03-Nov-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The shelves in the tall reach in cooler have an accumulation of old food debris that could be dislodged on fall into food stored below.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 17-Nov-2015
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: The following lights are not shielded or do not have shatter-resistant bulbs: above the waitstaff drink prep area, above the cooking equipment in the hood, above the ice machine.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 17-Nov-2015
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at the handwashing sink in the ladies restroom and behind the bar.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 04-Nov-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The area where the floor meets the urinals is in poor shape.
Correction: Fill in the areas with grout or otherwise repair so that this area is cleanable.
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11/03/2015 | Routine | |
- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED
Observation: Salmon steak was found completely thawed and still in the vacuum packaged container. The label on the package states to keep frozen until use and immediately use after thawing.
Correction: Remove all fish from the vacuum package immediately on thawing. Piercing the package to let air in will satify the requirement. Correct By: 24-Nov-2014
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: A container of chicken was stored on the middle shelf over a container of mashed potatoes. Raw foods could drip onto ready to eat foods.
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. The operator moved the potatoes at the time of this inspection.
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Ice making water is coming into contact with moldy surfaces inside of the ice machine.
Correction: Empty, disassemble, clean and sanitize all surfaces of the ice machine according to the manufacturer's instructions. The ice machine must be cleaned and sanitized at the frequency that precludes mold. Correct By: 25-Nov-2014
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Soda beverages are coming into contact with slime on the inside of the soda guns and the drip cups at the bar and at the waitstaff beverage prep area.
Correction: Disassemble the soda gun nozzle from the gun and brush the orifices with soap and water, rinse, and sanitize using an approved sanitizer. Also clean and sanitize the soda gun drip cups in this manner. The frequency of cleaning and sanitizing must be often enough to preclude mold and slime. Correct By: 25-Nov-2014
- Critical: RAW ANIMAL FOODS-COOKING TEMPERATURES (corrected on site)
Observation: Raw meat loaf sandwish patty was cooked to 145F.
Correction: Raw ground meats must be cooked to at least 158F or 155 for 15 seconds. The operator placed the patty back on the grill and cooked to 158F at the time of this inspection.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: A pan of previously cooked pork and cabbage was found under the heat lamp at 125F. The operator stated that it was taken out of the refrigerator and placed under the lamp about 45 minutes prior to the temperture measurement. The operator stated that he planned to reheat it in the microwave, but was delayed because of the inspection.
Correction: Foods must be hot held at 135F or higher, or cold held at 41F or lower. This food item must be immediately reheated to 165F. This task was not delayed due to the inspection. The operator transfered the food item to a microwave safe container and reheated at the time of this inspection.
- Critical: TOXIC SUBSTANCES - STORAGE
Observation: Degreaser was stored in the same container as food spices and other ingredients.
Correction: Store chemicals where the chemicals will not drip or spill onto food or food preparation surfaces. The operator removed the chemical and properly stored it at this inspection. Correct By: 25-Nov-2014
- Critical: TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED
Observation: Headache medicines and Pepto Bismol were found throughout the kitchen stored on shelves above food preparation areas.
Correction: Store all medications in a area apart from food preparation areas. Correct By: 25-Nov-2014
- CONSUMER ADVISORY
Observation: The menu's consumer advisory has a reminder statement that eating undercooked food has an increased health risk, but does not disclose what menu items are served undercooked.
Correction: A written consumer advisory is required that has a disclosure (what foods are served undercooked) and a reminder (eating this food may increase foodborne illness risk). For example, place an asterisk next to the hamburger and steak items on the menu that leads to the footnote that states "Hamburgers and steaks ordered rare or medium rare may be undercooked. Whether dining out or preparing foods at home, consuming undercooked meats, poultry, fish, seafood, or eggs may increase your risk of foodeborne illness". Correct By: 09-Dec-2014
- FOOD CONTACT SURFACES - SOILED
Observation: Some of the clean utensil storage containers have an accumulation of food debris in the container.
Correction: Clean and sanitize the utensils and the container. Make sure they are stored to prevent food debris from falling into the container. Correct By: 25-Nov-2014
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at the bar handwashing sink.
Correction: Provide hand soap at the bar handwashing sink to facilitate proper handwashing. Correct By: 25-Nov-2014
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at bar handwashing sink and kitchen handwashing sinks for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Provide a dispenser so dirty hands are not contaminating the roll of towels when separating a towel from the roll. Correct By: 25-Nov-2014
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Employees may have beverages in the food preparation area if the container is covered and the cup is handled to avoid contaminating hands on the lip area of the container. An example of an approved container would be a cup with a lid and a straw. Correct By: 25-Nov-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wet wiping cloths in the kitchen were not stored in sanitizing solution between use.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 25-Nov-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION
Observation: Uncovered foods were stored below hanging moldy dust particles (on the utility line to the walk in coolers evaporator). This debris could fall into the open food containers below.
Correction: Store food items covered and make sure the cooler is clean. Correct By: 25-Nov-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The following refrigerators did not have thermometer installed: the bar cooler with potentially hazardous foods, the cook's line prep cooler.
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. Correct By: 01-Dec-2014
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The tall reach in cooler has a duct tape repair to the door handle. Duct tape is not a smooth and easily cleanable surface.
Correction: Repair handle in a manner that leaves that surface in a condition that is durable, smooth, and easily cleanable. Correct By: 08-Dec-2014
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Some of the shelves in the bar cooler are heavily rusted. Rust could be dislodged from the shelf and contaminate food stored in the cooler.
Correction: Replace the heavily rusted shelves. Correct By: 24-Dec-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The refrigerator door seals on the cook's line cooler have an accumulation of food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 08-Dec-2014
- FLOOR CARPETING - RESTRICTIONS
Observation: Carpeting is installed in waitstaff beverage preparation area.
Correction: Provide a floor that is durable, smooth, and easily cleanable in this area. Correct By: 24-Nov-2014
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: The following areas did not have lights that were shielded or shatter-resistant: back kitchen area where the table mixer is stored
Correction: one of the lights in the ventilation hood.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at bar handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. A sign was provided at the time of this inspection. Correct By: 24-Nov-2014
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The area underneath the cooking equipment and underneath the cook's line area has a heavy accumulation of debris. A line can cleary be seen where the mopping head has not reached underneath and between equipment.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 24-Dec-2014
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11/24/2014 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Pickles, lettuce, mushrooms, peperoni and onions held at 48 degrees.
Correction: Food was immediately discarded by owner and cooler was taken out of service until repaired. Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Perishables in walk in and turbo air cooler are improperly date marked. un dated
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.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: temperature monitoring, date lableing
Correction: The person in charge shall provide training to employees on temperature monitoring and date labeling.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: boxes of food stored on the floor in the walk in freezer.
Correction: Store all food items 6 inches above the floor. Correct By: 20-Dec-2013
- THERMOMETERS - FUNCTIONALITY - EASILY READABLE
Observation: Thermometer in delafield cooler is missing or not in an easy to read location.
Correction: Provide thermomters that are in a location that is easy to read. Correct By: 18-Dec-2013
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12/18/2013 | Routine | |
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