- Cleanability of floors, walls, and ceilings
1) Floor by dish machine is broken and missing pieces. Must repair or replace to provide a smooth, easily cleanable, and nonabsorbent surface. 2) Mens RR door does not fully close by itself. RR doors must have a fully functioning self closure. Repair or replace.
- Hand drying provided
Disposable hand drying method was not provided at bar handsink. Must have a disposable method of hand drying available at all handsinks used by food service employees.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed eggs stored above ready to eat food. Must store all raw animal products below all ready to eat food to prevent contamination.
- Roasts held at a temperature of 130°F or above
Observed raw shell eggs stored at room temp (72*F). Must keep all raw eggs at 45*F or below to prevent buildup of bacteria. Eggs were discarded at time of inspection.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood vents on line have become dusty. Must keep clean to prevent buildup of bacteria and contamination.
- In-use utensils, between-use storage
1) Observed cups used as scoops with no handle. If scoop is stored in product then it must have a handle and the handle must be stored outside of the product. 2) Observed cambro and spatula that were both in poor condition. Must not use any utensil that is not in good working order to prevent contamination. Discarded at time of inspection. 3) The following areas have become soiled and must be cleaned: inside of Bev Air freezer, inside of ice machine, slicer, and can opener. Must keep all areas clean to prevent buildup of bacteria and contamination. 4) Observed single service items on the floor in the dry storage area. Must store all food at least 6 inches off the floor to prevent contamination.
- Linens- cleaning and storage
1) Observed cups used as scoops with no handle. If scoop is stored in product then it must have a handle and the handle must be stored outside of the product. 2) Observed cambro and spatula that were both in poor condition. Must not use any utensil that is not in good working order to prevent contamination. Discarded at time of inspection. 3) The following areas have become soiled and must be cleaned: inside of Bev Air freezer, inside of ice machine, slicer, and can opener. Must keep all areas clean to prevent buildup of bacteria and contamination. 4) Observed single service items on the floor in the dry storage area. Must store all food at least 6 inches off the floor to prevent contamination.
- Food storage - preventing contamination from the premises
Observed food stored on the floor in the walk in freezer. Must store all food at least 6 inches off the floor to prevent contamination.
- Handwashing signage
Did not have a handwashing sign posted at bar handsink. Must post a sign at all handsinks used by food service employees to inform employees when to wash hands.
- Posting of a valid license
Did not have most recent inspection report posted. Must post most recent inspection in area easily read by the public.
- Separation from food, equipment, utensils, linens, and single service
Dry storage area had chemicals stored above single service items. Must store all chemicals below food contact surfaces to prevent contamination.
- Storage and maintenance of wet and dry wiping cloths
1) Observed cardboard reused to hold grill bricks. May not use cardboard for any other purpose than original product. 2) Observed employee storing wiping cloths on counter. Must store all wiping cloths in sanitizer to prevent buildup of bacteria. 3) Outside of all line equipment, floor on line, and wall in line area has become soiled. Must keep all areas clean to prevent buildup of bateria and contamination.
- Utensils and pressure measuring devices maintained
1) Observed cups used as scoops with no handle. If scoop is stored in product then it must have a handle and the handle must be stored outside of the product. 2) Observed cambro and spatula that were both in poor condition. Must not use any utensil that is not in good working order to prevent contamination. Discarded at time of inspection. 3) The following areas have become soiled and must be cleaned: inside of Bev Air freezer, inside of ice machine, slicer, and can opener. Must keep all areas clean to prevent buildup of bacteria and contamination. 4) Observed single service items on the floor in the dry storage area. Must store all food at least 6 inches off the floor to prevent contamination.
- Sanitization of food contact surfaces - before use and after cleaning
Bar sanitizer was tested too low at time of inspection. Must maintain quat sanitizer between 200-400ppm for adequate sanitation.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Pepsi cooler in kitchen did not have a working thermometer inside. Must have a thermometer in all coolers that hold potentially hazardous food.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed cardboard reused to hold grill bricks. May not use cardboard for any other purpose than original product. 2) Observed employee storing wiping cloths on counter. Must store all wiping cloths in sanitizer to prevent buildup of bacteria. 3) Outside of all line equipment, floor on line, and wall in line area has become soiled. Must keep all areas clean to prevent buildup of bateria and contamination. --1) Observed cups used as scoops with no handle. If scoop is stored in product then it must have a handle and the handle must be stored outside of the product. 2) Observed cambro and spatula that were both in poor condition. Must not use any utensil that is not in good working order to prevent contamination. Discarded at time of inspection. 3) The following areas have become soiled and must be cleaned: inside of Bev Air freezer, inside of ice machine, slicer, and can opener. Must keep all areas clean to prevent buildup of bacteria and contamination. 4) Observed single service items on the floor in the dry storage area. Must store all food at least 6 inches off the floor to prevent contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ready to eat food without date mark in cooler. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Disclosure of menu items offered or served raw or undercooked
Consumer advisory does not identify what foods may be served undercooked or raw. Must have indication as to what foods may be served undercooked or raw. Must update at next menu printing.
- Package integrity
Observed dented cans in dry storage. May not use any can that has a dent on top, bottom, and side seals. Also any can that cannot sit level or has points due to denting. Cans were discarded at time of inspection.
- Toilet room
receptacle, enclosed, fixtures clean
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11/18/2013 | Routine |
- Material characteristics of non-food contact surfaces
1) Observed cardboard being reused for storage, absorption, etc. Must not reuse cardboard because it is not a smooth, easily cleanable, and non absorbent surface. 2) Wire racks in walk in cooler and prep area (by walk in door) both have food buildup behind the racks. Must keep clean to prevent buildup of bacteria.
- Posting of a valid license
Did not have most recent inspection posted. Must post most recent inspection in area viewable to public.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed pork loins stored above ready to eat food in walk in cooler. Must adequately separate raw animal products from ready to eat food by storing ready to eat food above raw products.
- Foods are cooled using appropriate methods
Refried beans were temped @ 47*F (outer) and 55*F (inner) that were made yesterday. Cooked food must be cooled from 135*F to 70*F in less than 2 hours and from 70*F to 41*F in another 4 hours. Food was discarded at time of inspection.
- In-use utensils, between-use storage
1) Observed cups used as scoops in dry bulk containers. If storing scoop in product then it must have a handle and the handle must be stored outside of the product. 2) Bev Air reach in freezer, and taco shell containers have food buildup. Must keep clean to prevent buildup of bacteria.
- Cleanability of floors, walls, and ceilings
Floor by dish machine has some missing pieces. Must repair or replace to prevent buildup of bacteria.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Fans in kitchen area have dust buildup. Must keep clean to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed cardboard being reused for storage, absorption, etc. Must not reuse cardboard because it is not a smooth, easily cleanable, and non absorbent surface. 2) Wire racks in walk in cooler and prep area (by walk in door) both have food buildup behind the racks. Must keep clean to prevent buildup of bacteria. --1) Observed cups used as scoops in dry bulk containers. If storing scoop in product then it must have a handle and the handle must be stored outside of the product. 2) Bev Air reach in freezer, and taco shell containers have food buildup. Must keep clean to prevent buildup of bacteria.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Refried beans were temped @ 47*F (outer) and 55*F (inner) that were made yesterday. Cooked food must be cooled from 135*F to 70*F in less than 2 hours and from 70*F to 41*F in another 4 hours. Food was discarded at time of inspection.
- Disclosure of menu items offered or served raw or undercooked
Consumer advisory does not identify foods that may be served undercooked/raw. Must have indication as to what foods may be served cooked to order. At next menu printing must update menu to accomodate for advisory.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed soups in walk in cooler with date past 7 days. May not hold potentially hazardous food for more than 7 days. Soup was discarded at time of inspection.
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05/29/2013 | Routine |
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