- Toilet room
receptacle, enclosed, fixtures clean
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Floor wall junctures in the kitchen area and expo area have visible soil buildup. All areas must be cleaned and sanitized especially under equipment and in any areas that were effected by the event.
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09/22/2015 | Non Illness Complaint |
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't have a thermometer in the following coolers: 1) Kitchen line coolers 2) Chef bases cooler 2) Chest cooler in bar. Must provide a thermometer in coolers to ensure adequate temp is maintained. Corrected at time of inspection.
- Handwashing signage
Observation: Didn't have a handwashing sign posted at hand sink station cross from dish machine. Must have a handwashing sign posted at all hand sinks used by food service employees. Corrected at time of inspection.
- Miscellaneous sources of contamination
Observation: Several food items not covered with lid at kitchen line area, such as sauces, chips, and powder. Must covered food items when not immediately use to prevent contamination.
- Equipment location, installation, repair, and adjustment
Observation: Lid on Island Oasis ice shaving machine is cracked. Replace. Equipment must be maintained in good condition.
- Cleanability of floors, walls, and ceilings
Observation: Recaulk the wall behind hand sink cross from warewashing area to provide smooth and easy cleanable surface.
- Backflow protection
air gap, device standard, when required
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03/12/2015 | Regular |
| No violation noted during this evaluation. | 03/26/2014 | Non Illness Complaint |
- Hand drying provided
1)Hand soap was not provided at the bar handsink. Must provide hand soap at all handsinks used by foodservice employees. 2) Paper towel dispenser in mens RR was out of batteries. Must provide paper towels at all handsinks used by food service employees.
- Handwashing cleanser, availability
1)Hand soap was not provided at the bar handsink. Must provide hand soap at all handsinks used by foodservice employees. 2) Paper towel dispenser in mens RR was out of batteries. Must provide paper towels at all handsinks used by food service employees.
- Cutting surfaces maintained
1) Observed spatula and dish rack that were badly burned. Must keep all equipement in good working order to prevent buildup of bacteria and contamination. Must discard any utensil that is not in good working order. Corrected at time of inspection. 2) Door gasket on line cooler (far left) was torn. Must replace door gasket to ensure adequate temp is maintained. 3) Cutting boards on line are starting to deteriorate. Must replace boards to prevent buildup of bacteria and contamination. 4) Microwaves on line are soiled. Must clean to prevent buildup of bacteria and contaminaiton. Clean at a frequency to prevent such buildup.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Air vent above server station and tea pot was out of place. Must repair or replace to prevent contamination.
- Miscellaneous sources of contamination
Items on push cart on line (tortilla strips, chips, and sauces) were not covered as well as steam table adjacent and ice bin @ bar area. Must cover all food items when not in immediate use to prevent buildup of bacteria and contamination. Small walk in cooler inside other cooler had ice buildup on inside. Ice must be removed from cooler and cleaned to prevent buildup of bacteria and contamination.
- Laundry facilities
requirement, location, and use
- Handwashing signage
Did not have a handwashing sign posted at the bar handsink. Must have a handwashing sign posted at all handsinks used by foodservice employees.
- Food temperature measuring devices are provided and readily accessible
Juice cooler @ bar did not have a thermometer. All coolers that hold potentially hazardous food must have a thermometer inside to ensure adequate temp is maintained.
- equipment food contact surfaces and utensils clean to sight and touch.
The following areas have become soiled and must be cleaned: behind McCall cooler/freezer on line, ceiling of beer cooler, beind tea pot (server area), and under equipment in bar area. Must keep all areas clean to prevent buildup of bacteria and contamination. --1) Observed spatula and dish rack that were badly burned. Must keep all equipement in good working order to prevent buildup of bacteria and contamination. Must discard any utensil that is not in good working order. Corrected at time of inspection. 2) Door gasket on line cooler (far left) was torn. Must replace door gasket to ensure adequate temp is maintained. 3) Cutting boards on line are starting to deteriorate. Must replace boards to prevent buildup of bacteria and contamination. 4) Microwaves on line are soiled. Must clean to prevent buildup of bacteria and contaminaiton. Clean at a frequency to prevent such buildup.
- In-use utensils, between-use storage
1) Observed spatula and dish rack that were badly burned. Must keep all equipement in good working order to prevent buildup of bacteria and contamination. Must discard any utensil that is not in good working order. Corrected at time of inspection. 2) Door gasket on line cooler (far left) was torn. Must replace door gasket to ensure adequate temp is maintained. 3) Cutting boards on line are starting to deteriorate. Must replace boards to prevent buildup of bacteria and contamination. 4) Microwaves on line are soiled. Must clean to prevent buildup of bacteria and contaminaiton. Clean at a frequency to prevent such buildup.
- Roasts held at a temperature of 130°F or above
Milk/juice cooler on server line was temped @ 47*F. Must keep all potentially hazardous food at 41*F or below to prevent buildup of bateria. All potentially hazardous food was discarded at time of inspection. May not use cooler until unit can maintain 41*F or below and has been approved by the Health Dept. for use again.
- Plumbing system repaired according to law
Backflow preventer on mop sink (leaks) and womens employee RR toilet (runs) are both broken. Must repair or replace to prevent buildup of bacteria and contamination.
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10/21/2013 | Regular |
- Preventing contamination when tasting
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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03/08/2013 | Regular |
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