- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation: Food items were placed in containers on prep line which were not properly sanitized. Food items which were placed in potentially contaminated containers were discarded and containers were washed in 3 compartment sink and repaired dish machine.
- Cleaning of cooking and baking equipment
Observation:All cooking and baking equipment had been sent through dish machine which was temped at 155.6*F. All items being washing in 3 compartment sink and dish machine after machine was repaired and temped at 166*F.
- Cleanability of floors, walls, and ceilings
Observation: Areas of flooring which were retiled and regrouted were completed upon inspection. Floor areas were wet and grout was visibly bleeding into surrounding water.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: All utensils and dishware had been sent through dish machine. Dish machine was temped at 155.6*F plate temperature. All utensils and dishware are being sent through machine after machine had been repaired and temped at 166*F.
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11/05/2015 | Physical Recheck |
- Cleanability of floors, walls, and ceilings
Observation:1) Areas of flooring which were previously removed have been filled and retiled. Grouting still needs to be completed to manufacturer specifications. Manufacturer states grout must set 24 hours before mopping, routine cleaning, or shower use. Grout is approved for use in commercial facilities. Grout work being completed evening of 11/4.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation: Food items stored in line prep coolers are contaminated with dust and debris from floor work. All food in line prep coolers to be discarded.
- Cleaning of cooking and baking equipment
Observation: All cooking and baking equipment in kitchen is heavily soiled with debris and dust from floor work. All items noted must be cleaned.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: All equipment, utensils, dishware and food contact surfaces heavily soiled with dust and debris from floor work. All items noted must be washed, rinsed, and sanitized prior to re-opening.
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11/04/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: All equipment, utensils, dishware and food contact surfaces heavily soiled with dust and debris from floor work. All items noted must be washed, rinsed, and sanitized prior to re-opening.
- Cleaning of cooking and baking equipment
Observation: All cooking and baking equipment in kitchen is heavily soiled with debris and dust from floor work. All items noted must be cleaned.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation: Food items stored in line prep coolers are contaminated with dust and debris from floor work. All food in line prep coolers to be discarded.
- Cleanability of floors, walls, and ceilings
Observation: 1) Several areas of kitchen flooring has cut concreted or has been removed for plumbing repairs. 2) Grout in between tiling in kitchen has deteriorated. All flooring must installed according to manufacturer requirements, nonabsorbent, and be easily cleanable.
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11/03/2015 | Other |
- Posting inspection reports
Observation:Has removed previous inspection reports when repainted, must post this current inspection report.
- Miscellaneous sources of contamination
Observation:No ice bins at bar have covers, must provide covers for the three ice bins when not busy.
- Posting of a valid license
Observation:Has removed current license for food service when repainted, must repost, has in office area now.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Sanitization methods - hot water, chemical
Observation:Bar glass machine has no sanitizer detected and jug is full, service has been called and all glassware must be done in main kitchen warewashing machine until machine has been serviced and sanitizer in at 50-100 ppm. Update: service here now and repaired leak in feed line, now sanitizing at 50 ppm. Recommend checking daily to ensure is properly sanitizing glassware.
- Plumbing system maintained in good repair
Observation:Has s small leak detected in handsink discharge line at coffee service wait station, repair. Plumber called now.
- Common name-working containers
Observation:Two spray bottles at wait station without labeling, labeled now with common name. Corrected.
- When to wash
Observation:1) Observed dishmachine staff handling soiled items and then clean items without washing hands in between, must wash hands after handling soiled dishes before then handling clean dishes. Review with all staff.
- Cutting surfaces maintained
Observation:Several cutting board are getting a dark buildup, deep clean to remove staining.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1) Ice machine has some buildup on chute ceiling near the front slide door edge and some rusting on the center support mechanism, clean and sanitize. Staff cleaning now.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Storage and maintenance of wet and dry wiping cloths
Observation:Wet wiping cloths not stored in sanitizer solution in bar, uses spray bottle, but must store wet cloths still in solution between uses, will get sani bucket now for cloths and keep submerged.
- Separation from food, equipment, utensils, linens, and single service
Observation:One of the spray bottles at wait station sitting right next to water pitcher, must store below and not adjacent to food or food service items. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Sides of grill getting some food debris grease buildup, clean more thoroughly.
- Outer openings are protected
Observation:Small air gap noted along side of back door, seal to prevent pests from entering.
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05/22/2014 | Routine |
- Miscellaneous sources of contamination
1) Has two fish items thawing, only one faucet, and only one side of the sink is operational, must keep all thawing food items under running water or in walk in cooler, one fish item moved to walk in cooler now. 2) Recent delivery of food has cases of food still on floor in kitchen, must store all food items at least 6 inches off floor. 3) Food containers were stored next to handsink at bar area, must move to protect from splashing. 4) Ice bins at bar still need covers to protect ice, when not busy. 5) Chest freezer for ice cream has heavy buildup of ice, must defrost.
- Laundry facilities
requirement, location, and use
- Plumbing system repaired according to law
1) Culinary sink by salad prep cooler is dripping and needs repaired. 2) Leak at the right side of the culinary sink in the prep area has cardboard around the discharge line, repair properly.
- Responsibilities of Permit Holder
1) Has license posted from previous year in wait station coffee area. 2) Has past inspection posted behind the register area under the counter not visible to public. Both must be relocated into an area visible by the public.
- Designated areas for employees
use of designated areas by employees
- Posting of a valid license
1) Has license posted from previous year in wait station coffee area. 2) Has past inspection posted behind the register area under the counter not visible to public. Both must be relocated into an area visible by the public.
- Separation from food, equipment, utensils, linens, and single service
1) Has bleach spray bottles hanging over food prep sink and clean equipment near the salad prep sink, moved now. 2) Spray bottle hanging on shelf rack in walk in cooler, must move so as not to contaminate foods. 3) Wait station-has spray bottles over clean wrapped silverware and plates, must move below these items. All chemicals must be stored as to not contaminate foods and food contact surfaces. Corrected on site.
- Frozen PHF/TCS foods are properly slacked and thawed
1) Has two fish items thawing, only one faucet, and only one side of the sink is operational, must keep all thawing food items under running water or in walk in cooler, one fish item moved to walk in cooler now. 2) Recent delivery of food has cases of food still on floor in kitchen, must store all food items at least 6 inches off floor. 3) Food containers were stored next to handsink at bar area, must move to protect from splashing. 4) Ice bins at bar still need covers to protect ice, when not busy. 5) Chest freezer for ice cream has heavy buildup of ice, must defrost.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, keep all wet cloths in sanitizing solution. 2) All wiping cloth buckets must be stored off the floor and in a manner not to contaminate food and food contact surfaces. 3) Clean soda gun holders at bar, some buildup noted. 4) Clean food crumbs from prep table opening in wait station in kitchen area, above gray cloth bags.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Meat slicer has some buildup along carriage area, needs to be deep cleaned more thoroughly. 2) food dicer was put away soiled, must be cleaned before stored. 3) Using small plate as scoop in flour, must provide a scoop with handle and keep the handle inverted out of the product. 4) One lid in flour bin is cracked and needs replaced. 5) Ice cream scoop stored in stagnant water, must keep in running water, scoop will be washed and sanitized now. 6) Had placed mixer paddle inverted on the floor, now soiled and must wash and sanitize before use, corrected. 7) Wiping knife in cloth sanitizing bucket, must properly clean and sanitize knife. 8) Ice buckets placed on floor to fill, must keep off floor to protect from contamination. 9) Ice machine track area soiled, clean and sanitize. --1) Wiping cloths not maintained in sanitizer between use, keep all wet cloths in sanitizing solution. 2) All wiping cloth buckets must be stored off the floor and in a manner not to contaminate food and food contact surfaces. 3) Clean soda gun holders at bar, some buildup noted. 4) Clean food crumbs from prep table opening in wait station in kitchen area, above gray cloth bags.
- Foods are cooled using appropriate methods
Has stacked chicken at 102 and one tray of pasta at 115 degrees, both items overfilled for proper cooling, divided into smaller portions to aid cooling. Recheck an both below 70 degrees within two hour frame. Given handout on cooling methods.
- Food storage - preventing contamination from the premises
1) Has two fish items thawing, only one faucet, and only one side of the sink is operational, must keep all thawing food items under running water or in walk in cooler, one fish item moved to walk in cooler now. 2) Recent delivery of food has cases of food still on floor in kitchen, must store all food items at least 6 inches off floor. 3) Food containers were stored next to handsink at bar area, must move to protect from splashing. 4) Ice bins at bar still need covers to protect ice, when not busy. 5) Chest freezer for ice cream has heavy buildup of ice, must defrost.
- Food temperature measuring devices are provided and readily accessible
Unable to locate thermometers in most coolers, provide thermometers and locate in area that is accessible for checking, kitchen and bar.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Cutting surfaces maintained
1) Meat slicer has some buildup along carriage area, needs to be deep cleaned more thoroughly. 2) food dicer was put away soiled, must be cleaned before stored. 3) Using small plate as scoop in flour, must provide a scoop with handle and keep the handle inverted out of the product. 4) One lid in flour bin is cracked and needs replaced. 5) Ice cream scoop stored in stagnant water, must keep in running water, scoop will be washed and sanitized now. 6) Had placed mixer paddle inverted on the floor, now soiled and must wash and sanitize before use, corrected. 7) Wiping knife in cloth sanitizing bucket, must properly clean and sanitize knife. 8) Ice buckets placed on floor to fill, must keep off floor to protect from contamination. 9) Ice machine track area soiled, clean and sanitize.
- Handwashing signage
Need handwashing needed in employee men's RR, given signage today.
- Food storage containers identified with common name of food
- Bare hand contact with ready to eat foods
Observed bare hand contact with adding grated cheese to entree, must use utensil, did have spoon in the item. Corrected on site.
- In-use utensils, between-use storage
1) Meat slicer has some buildup along carriage area, needs to be deep cleaned more thoroughly. 2) food dicer was put away soiled, must be cleaned before stored. 3) Using small plate as scoop in flour, must provide a scoop with handle and keep the handle inverted out of the product. 4) One lid in flour bin is cracked and needs replaced. 5) Ice cream scoop stored in stagnant water, must keep in running water, scoop will be washed and sanitized now. 6) Had placed mixer paddle inverted on the floor, now soiled and must wash and sanitize before use, corrected. 7) Wiping knife in cloth sanitizing bucket, must properly clean and sanitize knife. 8) Ice buckets placed on floor to fill, must keep off floor to protect from contamination. 9) Ice machine track area soiled, clean and sanitize.
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10/14/2013 | Routine |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- 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
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04/26/2013 | Routine |
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
1) Highest temp reached after several loads was 158 degrees but then drops to 151 degree next load. Service has been called, does have three compartment sink to use if unable to get repaired today. 2) Gauges appear inaccurately high since is reading 190-195 and is in mid 150's range. Have service evaluate accuracy of gauges. Recommend obtaining thermometer able to hold hottest temp in cycle to evaluate on own at least daily.
- Sanitization of food contact surfaces - before use and after cleaning
1) Highest temp reached after several loads was 158 degrees but then drops to 151 degree next load. Service has been called, does have three compartment sink to use if unable to get repaired today. 2) Gauges appear inaccurately high since is reading 190-195 and is in mid 150's range. Have service evaluate accuracy of gauges. Recommend obtaining thermometer able to hold hottest temp in cycle to evaluate on own at least daily.
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04/25/2013 | Routine |
- Bare hand contact with ready to eat foods
Observed bare hand contact with toasted bread product served with salad, must not have bare hand contact with ready to eat foods. Must use barrier method to prevent bare hand contact once food has been cooked or ready to eat if served uncooked. Must review this will all staff.
- Roasts held at a temperature of 130°F or above
1) Salad station cooler still not holding foods at 41 degrees or less, Caesar salad dressing at 52 degrees in upper compartment and chicken at 45 degrees in lower compartment, all PHF being discarded now. Service will be called for unit. 2) Pasta prep station cooler upper unit holding lobster cream sauce at 60 degrees F and roasted red pepper sauce at 58 degrees F, fan found not to be turned on, lower unit holding at 40 degrees or less, all being discarded now and will need to monitor closely to ensure that was the problem before reuse this part of unit.
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03/26/2013 | Routine |
- Miscellaneous sources of contamination
1) Ice bins at the bar do not have covers, when not busy must cover to protect from contamination. 2) one set of bar lights have come detached and is in ice bins now, ice discarded, bin cleaned and sanitized before refilled with ice.
- Roasts held at a temperature of 130°F or above
Salad make table on front line holding chicken at 51 degrees R, salad dressing at 47 degrees F, all foods moved to reach in cooler and dressings placed on ice, must not use unit until is reaching 41 degrees or less consistently. Problem with electrical hookup this AM, temp coming down now, monitor closely
- equipment food contact surfaces and utensils clean to sight and touch.
1) Can opener needs cleaned, soiled. 2) Meat slicer needs more deep cleaning under the carriage mechanism. 3) Storing knives/tools in room temp water solution at the prep area, must either store in water over 135 degrees, or in continuously running water, or on a cleanable surface and replaced every 4 hours. 4) Storing knife between two table edges along cook line, remove, not a cleanable area. Another scrapper is stored between the wall and the knife holder, remove. 5) Has wet toweling anchoring cutting boards must provide a noncloth material, such as mesh webbing or rubber mat. 6) Ice buckets not inverted to drain water, inverted now by hook on adjacent rack to allow to drain. 7) Several cutting boards have dark area and some with deep scores, clean more thoroughly and may need to replace if unable to clean. --1) Several work stations have wiping cloths not in sanitizer solution, all now being put into santizer buckets, must change solution when becomes soiled. 2) Clean working containers for flour at pizza make area, spilled product on outside of containers. 3) Clean underside of the mixer head more thoroughly, buildup noted today. 4) Replace condensor covers for equipment along cook and salad line when finshed with cleaning.
- Cutting surfaces maintained
1) Can opener needs cleaned, soiled. 2) Meat slicer needs more deep cleaning under the carriage mechanism. 3) Storing knives/tools in room temp water solution at the prep area, must either store in water over 135 degrees, or in continuously running water, or on a cleanable surface and replaced every 4 hours. 4) Storing knife between two table edges along cook line, remove, not a cleanable area. Another scrapper is stored between the wall and the knife holder, remove. 5) Has wet toweling anchoring cutting boards must provide a noncloth material, such as mesh webbing or rubber mat. 6) Ice buckets not inverted to drain water, inverted now by hook on adjacent rack to allow to drain. 7) Several cutting boards have dark area and some with deep scores, clean more thoroughly and may need to replace if unable to clean.
- When to wash
1) Observed staff putting on gloves before washing hands, observed moving from a soiled activity to handling clean equipment without washing hands. Must wash hands when soiled and before putting on gloves and when remove gloves before move on to next activity. 2) Observed staff wiping hands on cloth towels along cooking line and on aprons, must do proper handwashing when hands are soiled.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Where to wash
1) Observed staff putting on gloves before washing hands, observed moving from a soiled activity to handling clean equipment without washing hands. Must wash hands when soiled and before putting on gloves and when remove gloves before move on to next activity. 2) Observed staff wiping hands on cloth towels along cooking line and on aprons, must do proper handwashing when hands are soiled.
- Posting of a valid license
License and inspection posted in wait station area now visible by public, move to area visible to public.
- Separation from food, equipment, utensils, linens, and single service
1) Two spray bottles of chemicals at bar cabinet area are not labeled as to contents, but label with common name to identify contents. 2) Has these two bottles stored next to food items, moved to area below and not adjacent to foods now. Corrected on site.
- Responsibilities of Permit Holder
License and inspection posted in wait station area now visible by public, move to area visible to public.
- Backflow protection
air gap, device standard, when required
- Common name-working containers
1) Two spray bottles of chemicals at bar cabinet area are not labeled as to contents, but label with common name to identify contents. 2) Has these two bottles stored next to food items, moved to area below and not adjacent to foods now. Corrected on site.
- Handwashing signage
Need to post signage at all handsinks directing staff when to wash hands, given examples today. One needs posted in men's employee RR as well.
- Hand and arm jewelry prohibition
1) Observed one open beverage at wait station by bar, and one in kitchen area both without a lid, must have lid along with the straw in beverages. 2) One staff with a bracelet on arm working in kitchen, must not wear any wrist jewelry and only plain rings.
- Sanitization of food contact surfaces - before use and after cleaning
Dishmachine in the kitchen is running at 140 degrees, service was contacted, rested several minutes and now at 154 degrees, service here now and machine is at 160 degrees F, must monitor the gauge to ensure is reaching 180 degree or higher to ensure proper sanitizing of dishes reach 160 degrees at dish level. Corrected on site.
- Storage and maintenance of wet and dry wiping cloths
1) Several work stations have wiping cloths not in sanitizer solution, all now being put into santizer buckets, must change solution when becomes soiled. 2) Clean working containers for flour at pizza make area, spilled product on outside of containers. 3) Clean underside of the mixer head more thoroughly, buildup noted today. 4) Replace condensor covers for equipment along cook and salad line when finshed with cleaning.
- Air drying of equipment and utensils
Observed water droplets inside stacked cambros, must allow to air dry before stack.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- In-use utensils, between-use storage
1) Can opener needs cleaned, soiled. 2) Meat slicer needs more deep cleaning under the carriage mechanism. 3) Storing knives/tools in room temp water solution at the prep area, must either store in water over 135 degrees, or in continuously running water, or on a cleanable surface and replaced every 4 hours. 4) Storing knife between two table edges along cook line, remove, not a cleanable area. Another scrapper is stored between the wall and the knife holder, remove. 5) Has wet toweling anchoring cutting boards must provide a noncloth material, such as mesh webbing or rubber mat. 6) Ice buckets not inverted to drain water, inverted now by hook on adjacent rack to allow to drain. 7) Several cutting boards have dark area and some with deep scores, clean more thoroughly and may need to replace if unable to clean.
- Bare hand contact with ready to eat foods
1) Observed bare hand contact with ready to eat foods at front service area with garnishing foods, with monitoring temps of cooling foods, and handling ready to eat foods. No bare hand contact is allowed for ready to eat foods, must use deli tissues, utensils, or gloves or some other barrier method. 2) Observed one staff with torn gloves, replaced now with intact gloves.
- Food temperature measuring devices are provided and readily accessible
Unable to locate thermometers in most coolers, must locate in area readily visible for monitoring temps of all cooling units.
- Cleaning procedure
1) Observed staff putting on gloves before washing hands, observed moving from a soiled activity to handling clean equipment without washing hands. Must wash hands when soiled and before putting on gloves and when remove gloves before move on to next activity. 2) Observed staff wiping hands on cloth towels along cooking line and on aprons, must do proper handwashing when hands are soiled.
- Food employees hair is effectively restrained
Hair restraint not being worn by wait staff and they handle the soup and garnishings for salads, all should wear hair restraint handling foods unless just serving exclusively.
- Laundry facilities
requirement, location, and use
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03/19/2013 | Routine |
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