| No violation noted during this evaluation. | 04/23/2015 | Follow Up LOC |
- Disclosure of menu items offered or served raw or undercooked
Observation: Correct Disclosure is not present on menu for food items served cooked to order or undercooked.
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03/31/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside of the bar soda gun nozzles. Employee cleaned the nozzles on the bar soda guns. Debris build up on the inside of the downstairs ice machine.
- 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: Prepared cold foods in the walk in cooler were not maintaining required cold holding temperatures. Employee stated that the walk in cooler was holding around 50F when they arrived at 8:00am today. Employee contacted the kitchen manager and a service call was made to have the walk in serviced. The walk in freezer door was opened inside the walk in cooler to allow for proper cold holding temperatures. Foods held in the temperature danger zone were discarded. Pictures of the foods out of temperature were taken. Hard boiled eggs(47F), Vegetable soup(46F), Butter milk(48F), raw salmon(47F), Cooked beef(49F), Mashed Potatoes(51F), Sliced watermelon(48F)
- Outer openings are protected
Observation: Window in the dish room is broken and not tightly sealed.
- In-use utensils, between-use storage
Observation: Utensils stored in a bucket of water on the grill line. Employee removed the water and stored the utensils in a dry bucket.
- Handwashing signage
Observation: No handwashing reminder sign posted in the women's restroom that staff use. Inspector supplied a hand sign.
- Disclosure of menu items offered or served raw or undercooked
Observation: A correct disclosure statement is not present on the menu linking the steaks and hamburgers that are served undercooked or cooked order.
- Backflow protection
air gap, device standard, when required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Prepared foods in the kitchen walk in cooler are missing date marks. Employee in the kitchen corrected the items.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Norovirus Bodily Fluids clean-up procedure available at time of inspection. Inspector supplied kitchen manager with a clean-up procedure.
|
03/19/2015 | Regular |
| No violation noted during this evaluation. | 04/01/2014 | Physical Recheck |
- Eating, drinking, or using tobacco
Observation: Employee drink with no lid stored on shelf in dish room.
- Backflow protection
air gap, device standard, when required
- Handwashing cleanser, availability
Observation: No soap at kitchen hand sink. Corrected.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strip available to test sanitizer concentration.
- 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: Sliced water melon in container set out at room temperature. (46F) Employee moved food back into cooler.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No chlorine or quat sanitizer set up in kitchen at time of inspection. Employee made up a chlorine solution. Chlorine sanitizer at bar tested low. 10 ppm
- Using a handwashing sink- operation and maintenance
Observation: Kitchen hand sink has build in and around basin. Also build up in caulk around hand sink. --Observation: No hand sink available at bar. Sink is used for a dump sink.
- In-use utensils, between-use storage
Observation: Tongs stored on oven handle. Handle and door have debris build up. Ice scoop stored on shelf with debris at downstairs ice machine. Cups with no handles used to scoop ice at bar. Scoop sitting in cup of room temperature water at prep sink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: PHF/TCS items in multiple kitchen coolers were not date marked.
- Storage of clean linens, single-service, and single use articles
Observation: Boxes of single service cups stored on the floor in basement.
- Hand drying provided
Observation: No paper towels available at bar hand sink.
- Bare hand contact with ready to eat foods
Observation: Cook chopping and handling lettuce for salads with bare hands. Cook put on gloves.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up on fan guards in the walk in cooler. Debris build up on walk in cooler floor. Shelves in walk in cooler have debris build up. Debris build up around kitchen prep sink. Debris build up under kitchen equipment and on floors throughout. Debris build up on outsides of kitchen equipment. Oven, fryers, coolers. Cloth wiping rags stored on floor around oven collecting grease spills. Small unused compartment with lid at bar has standing liquid inside.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Cooked chicken breasts set on plate at room temperature in kitchen. (109F) Employee reheated and placed in steam table. Par cooked hamburgers set on plate at room temperature in kitchen.(120F) Employee cooked off hamburgers and placed in steam table.
- Food temperature measuring devices are provided and readily accessible
Observation: Kitchen has no food thermometer available.
- Handwashing signage
Observation: No hand washing reminder signs for staff posted in employee restrooms or at bar hand sink.
- Equipment and utensils-durability and strength
Observation: Fryer is in disrepair and dripping grease into container on floor. Grill is in disrepair and dripping grease into containers on the floor. Metal basket with screen used for fryer hanging on wall is in disrepair. Plastic air curtain doors of walk in cooler in disrepair. Shelves in kitchen lined with foil wrap are in disrepair.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dry debris build up on kitchen slicer and blade. Debris build up on the inside of downstairs ice machine. Debris build up on inside of bar soda guns. Cleaned by staff.
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03/21/2014 | Routine |
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Food employee stated bandaid had fallen into roast beef that had been freshly sliced served in a roast beef sandwich. Food employee stated that the roast beef has been discarded. Observed to be corrected at time of inspection.
- Single use glove use
Observed food employee that had torn single use gloves on.
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06/14/2013 | Routine |
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