| No violation noted during this evaluation. | 01/13/2016 | Standard Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked (ie. cooked ribs, deli meats, cheeses, etc).
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Date mark all ready to eat foods and continue in the future.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. 1. A significant amount of mold is present on the interior wooden shelves in the walk-in cooler.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. 1. Replace mold laden wooden shelves in the walk-in cooler with shelves that are smooth, durable, and easy to maintain clean.
- Equipment components are not intact, tight or properly adjusted: 1. Frost is covering several food items in the True, 2 door, reach-in freezer due to damaged door gaskets.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 1. Replace damaged door gaskets on the True, 2 door, reach-in freezer and eliminate significant amount of frost on the interior of unit.
- Equipment food-contact surfaces or utensils are dirty: 1. Mold is present on the interior deflector shield of the ice machine. 2. Potato cutter blades are covered in old food debris.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch: 1. Remove ice and wash and sanitrize interior of ice machine to remove mold growth on the deflector shield. 2. Wash and sanitize potato cutter every 4 hours while in use and prior to being used the next day.
- Non-food contact surfaces of equipment are dirty: 1. Exhaust hood on the cooking line contains a build-up of grease (immediately above the fryers). 2. Duct above exhaust hood in kitchen has peeling/flaking paint. 3. Condensor fan shrouds are covered in dust/dirt in the walk-in cooler.
Nonfood-contact surfaces of equipment shall be kept clean: 1. Clean interior of exhaust hood to remove build-up of grease (filters are clean). 2. Scrape all peeling/flaking paint from duct above the exhaust hood. 3. Wash fan shrouds to the condensor inside of the walk-in cooler to remove excessive dust/dirt.
- The plumbing system was not properly maintained: 1. Mop sink is not draining as designed.
A plumbing system shall be properly maintained: 1. Restore mop sink to a properly working state.
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11/24/2015 | Standard Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. 1. Interior of ice machine contains mold on the deflector shield.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. 1. Clean interior of ice machine to remove mold. Place on a regular cleaning schedule to eliminate potential mold growth in the future. NOTE: Use different source for ice until machine is cleaned.
- Non-food contact surfaces of equipment are dirty. 1. Cookline exhaust hood contains a build-up of grease. 2. Duct in kitchen above cookline has a significant amount of peeling paint.
Nonfood-contact surfaces of equipment shall be kept clean. 1. Have cookline exhaust hood cleaned to remove grease build-up. 2. Scrape peeling paint from duct above cookline exhaust hood.
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04/02/2015 | Standard Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked in the reach-in cooler and walk-in cooler (ie. cooked ribs, raw meat, cheeses, individual portions of condiments, etc ).
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Date mark all items immediately and continue to do so in the future.
- Critical: Equipment food-contact surfaces or utensils are dirty (ie. potato slicer is covered in old food debris).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize potato slicer everyday it is used.
- Non-food contact surfaces of equipment are dirty (ie. an excessive amount of mold is present on the wooden shelves inside of the walk-in cooler).
Nonfood-contact surfaces of equipment shall be kept clean. Eliminate mold on the wooden shelves inside of the walk-in cooler. Once clean, either paint or seal the bare wood shelves to minimize mold from returning.
- Observed a build-up of dirt and debris behind bar underneath and behind ice bins and 3 compartment sink..
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. Ensure the entire floor behind the bar is maintained clean on a daily basis. Same issue was cited during last inspection as well.
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11/19/2014 | Standard Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation (ie. raw eggs stored above single portions of condiments in the reach in cooler, raw beef and pork stored above bottled beer in the walk-in cooler, raw ground meat stored directly on top of beer kegs in the walk-in cooler, etc.) .
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Store as discussed during this inspection. Corrected during inspection. Correct By: 29-Apr-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked (ie. cheeses, deli meats, individual portions of condiments, raw meats that are thawed, etc.).
Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule. Corrected during inspection. Correct By: 29-Apr-2014
- Observed a build-up of dirt and debris (ie. under and behind ice bins and 3 compartment sink at the bar, covering mechanical vent fan shroud in the mens restroom, 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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04/29/2014 | Standard Inspection |
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