| No violation noted during this evaluation. | 11/12/2015 | Standard Inspection |
- Critical: Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility. Observed employees washing hands in the 3 compartment sink. Discussed proper procedures with staff.
To prevent contamination, 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 prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Equipment and/or components are not maintained in good working order. Repair/ replace outside coolers to remove standing water.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
- Critical: The handwashing sink was not easily accessible. Repair handsink in outside bar area to function properly. Maintenance has been contacted.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
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08/17/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
|
08/17/2015 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
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01/28/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/28/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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08/18/2014 | Critical Control Point Inspection |
- A food packaged in the facility did not contain a label. Observed working containters in kitchen without labels. Labels put on bottles.
Foods shall be labeled as specified in this rule.
- Equipment and/or components are not maintained in good working order. Remove standing water from beer cooler at outside bar.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
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08/18/2014 | Standard Inspection |
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