- Outer openings are protected
Observation: Upon arrival front door was propped open with silverware to allow employee to sweep front sidewalk area. Door was closed during inspection and employee was informed to unlock door for access instead of propping open.
- Backflow protection
air gap, device standard, when required
- Using a handwashing sink- operation and maintenance
Observation: Plastic container was being stored in handwashing sink at bar. Container was moved during inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several sanitizer buckets being stored directly on floor. All buckets were moved to shelves during inspection.
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12/18/2015 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloth buckets must be stored off the floor, suggest on lowest shelf, separate from foods and food service items.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has spray bottles of sanitizer solution stored on shelf above silverware, must moved to area below any foods or food service items.
- Plumbing system maintained in good repair
Observation:1) Faucet on handsink by warewashing area has a leak, repair. 2) Water leaking bar area, near the low counter section, contractors have been contacted to evaluate.
- In-use utensils, between-use storage
Observation:Has round bowl as scoop in bulk salt container, must provide a scoop with handle and keep inverted out of product, removed bowl now.
- Food storage containers identified with common name of food
Observation:Has unlabeled bins for bulk spice containers for salt, seafood spice, fish taco spices, and salsa seasoning, must label with common name to prevent confusion.
- Food storage - preventing contamination from the premises
Observation:Has one sack of potatoes on floor in dry storage area, moved to shelving now.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
|
07/14/2014 | Routine |
| No violation noted during this evaluation. | 05/16/2014 | Pre Opening |
- 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:All cooling units will need an interior thermometer, unless has exterior thermometer.
- Outer openings are protected
Observation:Door sweep needs adjusted in side door for refuse storage area, light currently showing through lower surface, make necessary adjustment.
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing cleanser, availability
Observation:Hand cleaner needed yet at all handsinks throughout facility.
- Light bulbs, protective shielding
Observation:Lights not shielded in closet for storage in bar area, provide shatter resistant bulbs or tubes with endcaps. Same for closet bulbs in hall by RR's if any foods or food service products will be stored in this closet.
- Cleanability of floors, walls, and ceilings
Observation:1)Must seal the underside of bar top along back wall, to aid cleaning. 2) Has double coil near ceiling in walk in cooler to be used for ice machine supply water, must cover to protect foods being stored beneath these pipes. 3) Caulk the edge of the walls in RR to adjacent wallboard surface to aid cleaning.
- Backflow protection
air gap, device standard, when required
- Smoke free air act
Observation:Will need to post IA Smokefree Air act signage at all entrances to business, given examples today.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Most handsinks in kitchen in excess of 120 degrees F, need to be adjusted to 100-110 degrees F range to prevent scalding.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Need to provide test kit for checking concentration of chemical sanitizers.
- Plumbing
materials, design, construction and installation
- Handwashing signage
Observation:Signage needed at all handsinks directing staff to wash hands.
- Hand drying provided
Observation:Single use toweling needed for hand drying at all handsinks.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
|
04/08/2014 | Pre Opening |
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