- 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: Vent system above fryer not clean to sight or touch.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Build up along walls along baseboard and build up behind fryers and grill.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Gravy cooked on premises the day before temped at 96*. PIC was instructed on proper re-heating procedures. Gravy was re-heated to 165* during inspection. Corrected.
- Outer openings are protected
Observation: Back door open. Back door was closed during inspection. Corrected.
- When to wash
Observation: Employee handle phone and not wash hands before putting gloves on. Employee was instructed by inspector to wash hands and put gloves on during inspection. Discussed when to wash hands with person in charge.
- Use of absorbent materials on floors
Observation: Baseboard falling off and being sealed with tape.
- Physical facilities maintained in good repair
Observation: Physical facilities not maintained in good repair. This includes flooring and walls that are missing.
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09/29/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 07/10/2015 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up of vomiting and diarrhea events.
- 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: Vent system in walk in cooler not clean.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager.
- Demonstration of Knowledge
Observation: PIC unable to demonstrate knowledge as required by food code.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Tavern meat held longer than 7 days. Tavern meat was voluntarily discarded during inspection. Corrected.
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with the common name of the food.
- 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: Turkey lunch meat temped at 58*. Turkey was moved from make table to bottom of cooler. Corrected.
- Physical facilities maintained in good repair
Observation: Flooring in back area in disrepair.
- Fingernail maintenance, polish, and artificial fingernails
Observation: Employees with fingernail polish work with exposed food and not wearing gloves.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Tavern meat in small containers not date marked. Tavern meat was voluntarily discarded during inspection. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Build up on cherry container and bottles.
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05/28/2015 | Regular |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Observed chili temped at 126*. Chili holder temp was raised. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed water build up on bottom shelf of kitchen make table cooler.
- Physical facilities maintained in good repair
Observation: Observed tile floors in disrepair.
- In-use utensils, between-use storage
Observation: Observed utensil stored in food. Utensil was removed. Corrected.
- Using a handwashing sink- operation and maintenance
Observation: Observed employee fill glass at hand sink. Employee stopped filling glass when instructed. Corrected.
- Sanitizers
Observation: Observed quat sanitizer below 150ppm. Sanitizer was dumped and replaced. Corrected.
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04/11/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
|
11/08/2013 | Routine |
- Sanitizers
Observed quat sanitizer above 200ppm.
- Food temperature measuring devices are provided and readily accessible
Observed no thin tip thermometer to temp thin mass foods.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed tavern meat held longer than 7 days. Tavern meat was voluntarily discarded. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed tavern meat not date marked and held longer than 24 hours.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Upon discussion with employee and viewing temperature logs it was determined that re-heating temperatures were not being achieved to 165*.
- Designated areas for employees
use of designated areas by employees
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
- Foods are cooled using appropriate methods
During discussion with employee it was determined that cooling of tavern meat was being done in covered plastic container.
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10/23/2013 | Routine |
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