- Separation from food, equipment, utensils, linens, and single service
Observation: Various chemical bottles stored next to in-use alcohol bottles in upstairs bar area. Chemicals were moved during inspection. Corrected.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometers in front prep area coolers.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Salsa held longer than 7 days in walk in cooler. Salsa was voluntarily discarded during inspection. Corrected.
- Hand drying provided
Observation: Disposable hand towel dispenser was empty at the back kitchen hand sink. Dispenser was re-filled during inspection. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Various potentially hazardous foods held longer than 24 hours not date marked. Foods were date marked during inspection. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Handles on various non-food contact surfaces not clean to sight or touch.
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12/16/2015 | Regular |
| No violation noted during this evaluation. | 05/29/2015 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach test strips.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dishmachine is not sanitizing the dishes and utensils. At this time, they are going to sanitize in a tub. Service has been called to fix the dishmachine.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods held past 24 hours not date marked. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw hamburger stored above raw salmon. Corrected by moving the the hamburger below the salmon.
- 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: Potentially hazardous foods stored at room temperature temped at 60 degrees. Corrected by voluntarily discarding the foods.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Fridge without a thermometer.
- Cutting surfaces maintained
Observation: Unable to properly sanitize the cutting boards because of scoring and scratching.
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05/27/2015 | Regular |
| No violation noted during this evaluation. | 12/31/2014 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed build up on ice machine next to dessert area.
- 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: Observed potentially hazardous foods on cold hold temped at 48*.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed potentially hazardous food held longer than 7 days. Food was voluntarily discarded. Corrected.
- Food storage - preventing contamination from the premises
Observation: Observed onions and potatoes stored directly on the floor.
- Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes
Observation: Observed cooked meat being packaged using a reduced oxygen method packaging.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Observed brisket not re-heated within 2 hours.
- Disclosure of menu items offered or served raw or undercooked
Observation: Observed animal foods that are cooked to order not aserisked in the menu.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed raw hamburger stored above raw fish in walk in cooler. Hamburger was moved to bottom shelf during inspection. Corrected.
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12/17/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surfaces not clean to sight or touch (microwave, ice machine)
- Food temperature measuring devices are provided and readily accessible
Observation: Observed no thermometer provided in the front reach in cooler.
- Disclosure of menu items offered or served raw or undercooked
Observation: Observed consumer advisory not posted in the lunch menus.
- Reminder statement
Observation: Observed no asterisk identifying foods cooked to order in the dinner menu.
- In-use utensils, between-use storage
Observation: Observed utensils stored in food, observed food stored with handles in container.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw hamburger stored above whole muscle meat in walk in.
- Food storage - preventing contamination from the premises
Observation: Observed foods in storage area stored on the floor.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed raw whole muscle meat stored above vegetables in front reach in cooler.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed foods held longer than 7 days.
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03/07/2014 | Routine |
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