- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The interworkings of the ice machine, knives, slicers and dicers were soiled. Discussed the importance of clean surfaces. By 8-7-15, send procedure regarding the regular cleaning of the ice machine and other FCSs to email provided.
- Toilet room
receptacle, enclosed, fixtures clean
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The exteriors of equipment at the cookline and makeline were soiled
- Air drying of equipment and utensils
Observation: There was wetnesting of clean dishes.
- 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
Observation: The hood filters were soiled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor and walls in the cookline/makeline area and the dishwashing area were soiled.
- Physical facilities maintained in good repair
Observation: The caulking around the cooler wells at the make table was in bad repair. Paper towels were used to maintain the leak.
- Cutting surfaces maintained
Observation: There were individual cutting boards in bad repair.
- Storage of clean linens, single-service, and single use articles
Observation: At the cookline, there was single service-ware improperly stored to prevent contamination.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The cooler underneath the grill top was accidently unplugged last night and the raw steak and fish were ranging from 58-60 degrees. PHFs was discarded and cooler replugged in.
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07/27/2015 | Regular |
| No violation noted during this evaluation. | 07/27/2015 | Follow Up LOC |
| No violation noted during this evaluation. | 04/11/2015 | Pre Opening |
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The interworkings of the ice machine were soiled.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Toilet room
receptacle, enclosed, fixtures clean
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors and handles of equipment were soiled
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: In general, the walls were soiled throughout, and the floors were soiled along the walls and underneath equipment.
- Capacity, availability, and pressure of hot and cold water
Observation: The hand sink in the employee restroom was not adequately supplied with hot water or hot water pressure. Maintenance has been called to repair hot water at handsink.
- Physical facilities maintained in good repair
Observation: The floor was in bad repair near the dishwashing machine and near the wait station. Near the southeastern handsink, the stainless steel backing was coming off the wall.
- 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
Observation: There were dusty ceiling vents and tiles.
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03/19/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Exterior and handles of equipment were soiled, i.e. dishwashing machine, shall be cleaned before reopening.
- Cleanability of floors, walls, and ceilings
Floors and floor/wall juncture were in bad repair, shall be repaired by a week from 10-31-13.
- Outer openings are protected
Exterior door was left open.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors/walls soiled especially near equipment, i.e. shelving, make-line, and dish machine.
- Miscellaneous sources of contamination
Employees were setting up food while plumbing contractor was working in the, heavily soiled and water on floor, make line area and before complete clean-up of the kitchen before re-opening.
|
10/31/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The floor between the wall and the booths are soiled.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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10/17/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
10/15/2013 | Routine |
- In-use utensils, between-use storage
*Repeat Violation* There was a ice scoop handle laying inside of the ice at the pop ice bin. - Corrected at inspection. The cutting boards were in bad repair. The interworkings of the ice machine was heavily soiled.
- When to wash
Employee did not wash hands before putting on new gloves. - Discussed with the PIC the importance of washing hands before putting on gloves.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violation* There was a ice scoop handle laying inside of the ice at the pop ice bin. - Corrected at inspection. The cutting boards were in bad repair. The interworkings of the ice machine was heavily soiled. --*Repeat Violation* The exteriors and handles of equipment were soiled
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
*Repeat Violation* The hood filters were soiled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors and walls were soiled especially near equipment.
- Cutting surfaces maintained
*Repeat Violation* There was a ice scoop handle laying inside of the ice at the pop ice bin. - Corrected at inspection. The cutting boards were in bad repair. The interworkings of the ice machine was heavily soiled.
- Air drying of equipment and utensils
There was wetnesting of clean dishes.
- Cleanability of floors, walls, and ceilings
The floor/wall juncture at the corner of the east side of the cook line was in bad repair.
|
10/08/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Preventing contamination from equipment, utensils, and linens
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
|
07/17/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
07/15/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
There are soiled and rusty shelving in the walk-ins and in dry storage. The freezer door is in bad repair. The fan guards are dusty. The shelving above the make table is soiled. There is duct tape of the ice machine lid and ice scoop. The interior of the ice machine is soiled.
- Outer openings are protected
The rear door is not insect/rodent tight.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The hood filters are soiled.
- Multiuse food contact surfaces are cleanable
There was a metal bowl and a couple of spatulas in bad repair. - Corrected at Inspection. There were plates that were not inverted. - Corrected at inspection.
- Cleanability of floors, walls, and ceilings
The floor/wall juncture in the walk-in cooler is in bad repair.
- Linens- cleaning and storage
There was a metal bowl and a couple of spatulas in bad repair. - Corrected at Inspection. There were plates that were not inverted. - Corrected at inspection.
- Miscellaneous sources of contamination
*Repeat Violation* The ice at the bar was uncovered. - Corrected at inspection.
- Laundry facilities
requirement, location, and use
- Material characteristics of non-food contact surfaces
There are soiled and rusty shelving in the walk-ins and in dry storage. The freezer door is in bad repair. The fan guards are dusty. The shelving above the make table is soiled. There is duct tape of the ice machine lid and ice scoop. The interior of the ice machine is soiled.
- Using a handwashing sink- operation and maintenance
There were items sitting in the bar handsink.- Corrected at inspection.
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03/12/2013 | Routine |
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