- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: items in the reach in cooler by grill have items that need to be datemarked. Salads in walk-in need to be dated - corrected at time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: test strips needed for dishwasher sanitizer - corrected at time of inspection.
- Food storage - preventing contamination from the premises
Observation: items stored on the floor in the basement, walk-in cooler, and walk-in freezer - need to be up off the floor at least 6 inches.
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06/17/2015 | Regular |
| No violation noted during this evaluation. | 10/22/2014 | Follow Up LOC |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: items throughout coolers need to be date-marked.
- Bare hand contact with ready to eat foods
Observation: no bare hand contact on ready to eat foods - observed the cook prepped a salad without gloves.
- Miscellaneous sources of contamination
Observation: when wrapping silverware wrap with the ends of the silverware.
- Handwashing signage
Observation: handwash signs needed at the front bar handsink and employee bathroom.
- 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: thermometer needed in line cooler.
- Food storage containers identified with common name of food
Observation: items throughout coolers need to be labeled/flour, baking containers also need to be labeled.
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09/30/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
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10/17/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Plumbing system repaired according to law
Plumbing is leaking in the basement at two areas. Any items that have a food contact surface must be washed, rinsed, and sanitized immediately.
- Food storage - preventing contamination from the premises
Containers for food on the floor. Must be at least 6 inches off the floor.
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10/02/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Manual warewashing equipment, hot water sanitizing temperatures
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04/03/2013 | Routine |
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