| No violation noted during this evaluation. | 02/29/2016 | Physical Recheck |
- Posting inspection reports
Observation: Didn't post inspection report in area viewable to public.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloth was not maintained in sanitizer solution at bar.
- Posting of a valid license
Observation: Didn't post license in area viewable to public.
- 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: Both kitchen line coolers are not working. 1) Dressing cooler was temped at 40*F, chicken salad 44*F, cole slaw 46*F, cut tomatoes 45*F, and beef patties 43*F. 2) Burger cooler was temped at 47.7*F, turkey deli 48*F, cut tomatoes 44.9*F, and cooked onions 56.5*F. All items voluntarily discarded.
- Toilet room
receptacle, enclosed, fixtures clean
- Food storage - preventing contamination from the premises
Observation: Two boxes of food were stored on floor in walk-in freezer.
- Sanitization methods - hot water, chemical
Observation: Employee was using pure bleach to clean counter top at bar. Removed. Corrected.
- Backflow protection
air gap, device standard, when required
- In-use utensils, between-use storage
Observation: Ice scoops were laying on ice in ice bins at bar.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Visible buildup on food prep sink faucet.
- Hand drying provided
Observation:Paper towels not provided at bar hand sink.
- Food temperature measuring devices are provided and readily accessible
Observation: Food thermometer is broken.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Both QA and chlorine test strips are damaged.
- Food employees hair is effectively restrained
Observation: Food employee was not wearing hair restraint.
|
02/16/2016 | Regular |
- Laundry facilities
requirement, location, and use
- Light intensity
1) Employee RR does not have a covered trash can. Since RR is unisex it must have a covered trash can for adequate disposal of feminine products. 2) Light intensity in walk in cooler is not adequate. Must add more light to back side of cooler to allow for easy cleaning and stocking.
- Material characteristics of non-food contact surfaces
1) Observed wiping cloths not maintained in sanitizer. Must maintain wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria. 2) Observed cardboard being reused. Must not reuse cardboard because it is not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria.
- Toilet room
receptacle, enclosed, fixtures clean
- Test kit provided and used to measure sanitizing solution concentration
Facility had test strips but they were wet inside. Must have test strips at all times to check concentration of sanitizer. Must get new strips, wet ones discarded.
- Backflow protection
air gap, device standard, when required
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer for the bar and kitchen was tested too low (100ppm). Must maintain quat sanitizer between 200-400ppm for adequate sanitation. Corrected at time of inspection
- Responsibilities of Permit Holder
Inspection posted was from 2009, and license was behind other items. Must post most recent inspection in area easily read by the public, as well as food service license.
- Plumbing system repaired according to law
3 hole sink has tape around two areas of the PVC. Must remove tape from PVC and repair as necessary to prevent buildup of bacteria.
- Smoke free air act
Back door does not have official no smoking sign posted. Must post official no smoking sign at all entrances.
- Posting of a valid license
Inspection posted was from 2009, and license was behind other items. Must post most recent inspection in area easily read by the public, as well as food service license.
- Food temperature measuring devices are provided and readily accessible
3 door coolers @ bar area do not have thermometers inside. Must have a thermometer in all coolers that hold potentially hazardous food.
- Handwashing signage
Handwashing sign was not posted in unisex or mens RR. Must post a sign informing employees when to wash hands at all handsinks used by foodservice employees.
- equipment food contact surfaces and utensils clean to sight and touch.
1) True 2 door prep cooler has torn door gaskets. Must replace to ensure adequate temp is maintained. True 3 door prep cooler (far left) has door hinge broken. Must repair or replace door hinge to ensure adequate temp is maintained. 2) Pizza cutter is missing handles and is no longer cleanable. Must replace cutter to prevent buildup of bacteria and accident. 3) Traulsen freezer has food buildup on bottom of cooler. Must keep clean to prevent buildup of bacteria and contamination.
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths not maintained in sanitizer. Must maintain wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria. 2) Observed cardboard being reused. Must not reuse cardboard because it is not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria.
- Using a handwashing sink- operation and maintenance
Handsink in womens RR is not securely attached to the wall. Must anchor sink to wall and seal with caulk or other like material to prevent buildup of bacteria.
- Utensils and pressure measuring devices maintained
1) True 2 door prep cooler has torn door gaskets. Must replace to ensure adequate temp is maintained. True 3 door prep cooler (far left) has door hinge broken. Must repair or replace door hinge to ensure adequate temp is maintained. 2) Pizza cutter is missing handles and is no longer cleanable. Must replace cutter to prevent buildup of bacteria and accident. 3) Traulsen freezer has food buildup on bottom of cooler. Must keep clean to prevent buildup of bacteria and contamination.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed food with date mark past 7 day shelf life ( cajun sauce, tartar sauce, roast beef, turkey). Must not hold ready to eat food past 7 days to prevent buildup of bacteria. All items have been discarded at time of the inspection. Corrected at time of inspection
|
09/13/2013 | Routine |
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