- Non-food contact surfaces of equipment are dirty. Interior of reach in bar cooler to remove water build up.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed an improperly cleaned storage area for refuse, recyclables, or returnables. Exterior dumpster area.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items.
- Observed a build-up of dirt and debris. Floor, walls, where necessary, espectially in hard to reach places (under/behind equipment, in corners, etc.).
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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11/03/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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11/03/2015 | Critical Control Point Inspection |
- Beverage tubing is in contact with stored ice behind bar.
To prevent cross-contamination, beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice.
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01/26/2015 | Standard Inspection |
- Discussed exclusions and restrictions of ill employees.
- The person in charge is knowledgeable to food safety questions regarding facility.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Food employees reheat foods for hot holding to 165°F within two hours per PIC.
- Frozen items thawed properly under refrigeration.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed consumery advisory statement on menu.
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01/26/2015 | Critical Control Point Inspection |
- Observed a build-up of dirt and debris on the walls, celing and floor area of the dishroom to remove build up and dirt.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
- Observed unnecessary or nonfunctional items and /or litter on the premises. discussed box breakdown area keep area clean and install a door sweep to address attraction of insects/rodents.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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10/06/2014 | Standard Inspection |
| No violation noted during this evaluation. | 10/06/2014 | Critical Control Point Inspection |
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