- Physical facilities maintained in good repair
Observation: The surfaces of the walk-in units were rusty and moldy.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: There was large amounts of ice on the floor and on shelving in the walk-in freezer.
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09/29/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 08/07/2015 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking was inconsistent. Datemarking was better than initial inspection. Discussed the dangers of improper date marking. Left datemarking guide with the establishment.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment did not have quaternary test strips at time of inspection. Owner stated that test strips are on order from Kohls foods.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the refrigerator, there were raw eggs sitting on torilla shells and over other RTE food items. In the walk-in cooler, there were raw eggs and raw tenderloins over RTE food items. Discussed the dangers of cross contamination with the owner and main chef. Rearranged at time of inspection.
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07/21/2015 | Physical Recheck |
- Bare hand contact with ready to eat foods
Observation: Employee was making a cheese burger and condiments with bare hands Discussed the dangers of bare hand contact with the owner. Owner instructed employee to not touch food with bare hands at time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment did not have test strips for quaternary sanitizer. Discussed the importance of test strips to check concentration of sanitizer. Quaternary sanitizer needs to be 200 ppm.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: There was no evidence of datemarking. Discussed the importance of proper datemarking. Left a datemarking document.
- 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: Thermometers were not provided in every cooler with PHFs.
- Cutting surfaces maintained
Observation: There were cutting boards in bad repair.
- Physical facilities maintained in good repair
Observation: The walk-in cooler was in bad repair. There was rusty and mold on the surfaces of the walk-in cooler. The freezer door would not shut. The faucet of the kitchen handsink was not secure to the countertop.
- Food storage, prohibited areas
Observation: There were boxes of food stored on the walk-in freezer floor.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were not properly stored in sanitizer solution.
- Comminuted fish, meat, game animals commercially raised for food, and raw eggs not prepared for immediate service 155°F for 15 seconds the time/temperature relationship specified in the chart in the Food Code
Observation: A cheeseburger was cooked to 122 degrees. Employee put burger back on to the grill to 170 degrees.
- 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: Hood filters were soiled.
- Hand drying provided
Observation: There were no paper towels located at the bar hand sink.
- Sanitizers
Observation: Bucket of quaternary sanitizer exceeded the required concentration. Discussed the dangers of high levels of sanitizer. Bucket of sanitizer was corrected on site.
- Material characteristics of non-food contact surfaces
Observation: The shelving in the walk-in cooler was soiled and rusty.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the refrigerator, there was raw hamburger on the top shelf dripping to the shelving below. This was set there last night on 7-8-15. This was corrected at time of inspection. In the walk in cooler, there was raw eggs and raw hamburger above RTE foods. Discussed the dangers of cross comtamination.
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07/09/2015 | Regular |
- Storage of clean linens, single-service, and single use articles
Observation: There were single service-ware items sitting on the floor in the storage room and near the handsink.
- Food storage - preventing contamination from the premises
Observation: There were boxes of food sitting on the floor in the storage room.
- Eating, drinking, or using tobacco
Observation: There were open beverages being consumed behind the bar.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There was raw hamburger stored above ready to eat food items in refrigerator near the cookline.
- Reminder statement
Observation: There was not a consumer advisory posted in the menus nor placed on the wall. A temporary sign was put on the wall at time of inspection. Menus are in the process of including the consumer advisory.
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08/28/2014 | Physical Recheck |
- Light bulbs, protective shielding
Observation: Not every light in the kitchen were shielded or shatterproof.
- Storage and maintenance of wet and dry wiping cloths
Observation: There was a wiping cloth laying on a beer cooler at the bar.
- Eating, drinking, or using tobacco
Observation: Employee had open drink behind the bar.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking was not consistent throughout kitchen
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: There were items that exceeded the 7 day limit in the walk-in cooler
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: There interworkings of the ice machine was soiled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: There were rusty and soiled shelving in the walk-in cooler. The shelving above the three compartment sink was soiled. The fan guards in the walk-in cooler were dusty.
- Food storage - preventing contamination from the premises
Observation: There were boxes of food sitting on the walk-in freezer floor.
- Common name-working containers
Observation: There was a spray bottle of concentrated quaternary sanitizer without a label.-COS
- Separation from food, equipment, utensils, linens, and single service
Observation: In the storage room, there were toxic items stored next to and above single service-ware and pop.
- Toilet room
receptacle, enclosed, fixtures clean
- Reminder statement
Observation: There was not a consumer advisory statement in the menus.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: There was no ventilation in the restrooms.
- Physical facilities maintained in good repair
Observation: The handsink in the kitchen was not secured/caulked to the wall. The overall walk-in cooler was rusty and in bad repair. There was water on the walk-in floor. Owner owns a new walk-in cooler, but contractors have not installed it yet.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There was raw meat and eggs over ready to eat items in the walk-in cooler and refrigerator.
- Storage of clean linens, single-service, and single use articles
Observation: There were single service-ware and paper products sitting on the floor and next to/under toxic items.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floors underneath the cookline equipment were soiled. There was mold and mildew on the walls and ceiling of the walk-in cooler.
- 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: A thermometer was not provided in every cooler with PHFs.
- Sanitization methods - hot water, chemical
Observation: The quaternary sanitizer at the bar three compartment sink was too low to properly sanitize dishes. - COS
- Cleanability of floors, walls, and ceilings
Observation: The interior walls and ceiling of the walk-in cooler were heavily rusty.
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08/11/2014 | Routine |
- Storage and maintenance of wet and dry wiping cloths
*Repeat Violation* Wiping cloths not maintained in sanitizer between use. Shelving throughout were soiled and/or rusty. The hood was soiled. The exterior and handles of equipment was soiled. Some of the cooler door seal's was in bad repair. The refrigerator compartment drawers were in bad repair. The fan guard in walk-in was dusty.
- Outer openings are protected
*Repeat Violation* The rear door was not insect/rodent tight.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The hood filters were soiled.
- Sanitizers
The bleach sanitizer at the three compartment sink was in excess of required concentration.- Corrected at inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
*Repeat Violations* Floors and walls were soiled especially near equipment. There were spots where the floor was in bad repair. The walls and ceiling was soiled and/or dusty
- Hand drying provided
*Repeat Violation* There were items sitting in the bar handsink. -Corrected at inspection. The bar handsink did not have soap and paper towels.
- Laundry facilities
requirement, location, and use
- Using a handwashing sink- operation and maintenance
*Repeat Violation* There were items sitting in the bar handsink. -Corrected at inspection. The bar handsink did not have soap and paper towels.
- Light bulbs, protective shielding
There were unshielded lights in the ktichen and storage areas.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violation* The ice machine and the meat slicer were soiled. --*Repeat Violation* Wiping cloths not maintained in sanitizer between use. Shelving throughout were soiled and/or rusty. The hood was soiled. The exterior and handles of equipment was soiled. Some of the cooler door seal's was in bad repair. The refrigerator compartment drawers were in bad repair. The fan guard in walk-in was dusty.
- Food temperature measuring devices are provided and readily accessible
Establishment did not have a thin tipped thermometer.
- Designated areas for employees
use of designated areas by employees
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
*Repeat Violation* There was raw hamburger over ready to eat foods in the refrigerator. There was raw beef and pork sitting above raw catfish.
- Material characteristics of non-food contact surfaces
*Repeat Violation* Wiping cloths not maintained in sanitizer between use. Shelving throughout were soiled and/or rusty. The hood was soiled. The exterior and handles of equipment was soiled. Some of the cooler door seal's was in bad repair. The refrigerator compartment drawers were in bad repair. The fan guard in walk-in was dusty.
- Handwashing cleanser, availability
*Repeat Violation* There were items sitting in the bar handsink. -Corrected at inspection. The bar handsink did not have soap and paper towels.
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10/15/2013 | Routine |
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