| No violation noted during this evaluation. | 02/03/2016 | Follow Up LOC |
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Ice machine continues to have build up and pink slim on the frame. Manager stated that company cleaned the ice machine on 1/5/2016, he called company to come again. This is a repeat violations. (photo attached).
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01/19/2016 | Physical Recheck |
- Maintaining premises free of litter and unnecessary equipment
Observation: 1) Several unused pieces of equipment, such hot holding unit etc stored on shelves in the kitchen, 2) Storage area next to the bar has unused items and boxes and area need cleaning.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cups and plates stored on shelves above 3 compartment sink and utensils not clean to sight and touch.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Do not have adequate and corrected chlorine test strips.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1)Visible buildup on ice machine chute. This is a repeat violations. 2) Food debris buildup the inside of microwave in kitchen.
- Handwashing cleanser, availability
Observation: No hand soap at handwashing sink in the bar.Restocked and corrected
- Hand drying provided
Observation: Paper towel dispensers is empty and handwashing sink in the bar.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events. Provided forms and corrected on site.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves next to cooking equipment and food contact surfaces above of cooking equipment and line cooler and have excessive build up.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Labeling has been improved but 2 plastic containers with food not date marked in kitchen cooler. Corrected.
- In-use utensils, between-use storage
Observation: Ice scoops with the handles up laying in the ice in the bat. Between uses handles need to be upward to prevent contamination. Corrected.
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12/17/2015 | Regular |
- Plumbing system repaired according to law
Observation: Cold water handle on hand sink leaks in kitchen. Must repair or replace to maintain in good condition.
- Material characteristics of non-food contact surfaces
Observation: Inside of cabinet has bare wood surface in kitchen. Must varnish or paint with light color at least two coats to provide smooth and easily cleanable surface. REPEAT VIOLATION
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food sauces buildup on the top of kitchen line cooler. Clean as needed.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct ad control food preparation and service is a certified food manager.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Visible buildup on ice machine chute. Clean more frequently to prevent contamination. Must drain ice, wash, rinse, and sanitize.
- Hand drying provided
Observation: No paper towels provided on all hand sinks. Must have paper towels during all business hours for dry hands purpose.
- Food temperature measuring devices are provided and readily accessible
Observation: Must provide thin prob thermocouple thermometer to monitor food internal temperature,such as meat patties, fish fillets.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: All food employees must read and sign Food Employee Illnesses Reporting Agreement.
- Sanitization methods - hot water, chemical
Observation: QA sanitizer was tested too low in kitchen three compartment sink. QA sanitizer concentration must be maintained between 200-400ppm. Corrected at time of inspection.
- Storage of clean equipment and utensils
Observation: Several boxes of Ziploc bag were stored on the floor in dry goods storage. Single service use items must be stored at least 6" off floor to prevent contamination and cleaning purposes. 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
Observation: A half gallon milk was not date marked in bar. Must date mark all potentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from day marked to use or discard. REPEAT VIOLATION
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11/21/2014 | Regular |
- Food storage - preventing contamination from the premises
Observation: Food container was stored on the floor in walk-in cooler. Food must be stored 6" off floor to prevent contamination and for cleaning purposes.
- Handwashing cleanser, availability
Observation: No hand soap provided on hand sink in bar. Need to provide hand soap for hand cleaning purpose.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1)Mold buildup on vegetable basket in walk-in cooler. 2)All reach-in cooler/freezer have food debris on the bottom shelf. 3)Food buildup inside of microwave. Must clean more frequently to prevent contamination.
- Handwashing signage
Observation: Handwashing sings not posted in both restrooms. Every hand sink to be used by employee must has sign posted reminding employees to wash their hands.
- 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: Dust buildup on the wall in walk-in cooler. Clean more frequently.
- Light bulbs, protective shielding
Observation: Light bulbs were not covered in dry storage. Must provide an adequate cover or shatter resistant bulbs in area where there is exposed food.
- Material characteristics of non-food contact surfaces
Observation: 1)cardboard reused as food container in two reach-in freezer. cardboard is not a smooth, easily cleanable and nonabsorbent surface. 2) Inside of cabinet has bare wood surface in kitchen. Must varnish or paint with light color at least two coats to provide smooth and easily cleanable surface.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: A half gallon milk was not date marked in bar. Discarded. Must date mark all potentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from day marked to use or discard.
- Use of lead, copper, and galvanized metal as a food contact surface
Observation: Tomato sauce stored inside a galvanized can. Must not store any acidic food inside a galvanized can to prevent contamination.
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05/20/2014 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
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10/03/2013 | Routine |
- Roasts held at a temperature of 130°F or above
The temperature of kitchen line cooler is still high. No potentially hazardous food was stored in the cooler. Must call for service to fix the cooler. May not use cooler until approval has been given through health department.
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09/27/2013 | Routine |
- Food employees hair is effectively restrained
Food employee was not wearing hair restraint. Food handling employee must wear a hat, hair net, or visor to adequately restrain hair when working around food. Corrected at time of inspection
- Linens- cleaning and storage
1) Cutting board on larger prep cooler with deep gashes and scores. Must resurface or replace to prevent contamination and bacteria buildup. 2) Pizza boxes were stored on the floor in cooler room. 3) Several bags of single service cups were stored on the floor in deck bar area.All equipment/utensils, single service & use items must be 6" off the floor. Corrected at time of inspection
- Separation from food, equipment, utensils, linens, and single service
Several bottles of chemicals were stored above two white reach-in freezers in storage room. All chemical items must be store separated from food and food contact surfaces.
- Outer openings are protected
Back door has light showing around outer edges. Must replace weather stripping to prevent entry of pests.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Two bags of ready to eat food were exceeded 7 days from the date marked. Food must be used or discarded in 7 days after date marking. Corrected at time of inspection
- Handwashing signage
Handwashing sign not posted in men's restroom. Every hand sink to be used by employees must has sign posted reminding employees to wash their hands.
- Roasts held at a temperature of 130°F or above
Larger prep cooler in kitchen was temped at 46.8*F. Adjusted cooler temperature, but the temperature still high. Must call for service. Removed all potentially hazardous food to other cooler.
- Cutting surfaces maintained
1) Cutting board on larger prep cooler with deep gashes and scores. Must resurface or replace to prevent contamination and bacteria buildup. 2) Pizza boxes were stored on the floor in cooler room. 3) Several bags of single service cups were stored on the floor in deck bar area.All equipment/utensils, single service & use items must be 6" off the floor. Corrected at time of inspection
- Test kit provided and used to measure sanitizing solution concentration
Didn't have QA sanitizer test strips. Must have QA test strips to ensure the concentration of QA can be maintained 200 to 400 ppm. The facility has chlorine test strips. May use bleach water for sanitation. The concentration of bleach water is 50 - 100 ppm.
- Light bulbs, protective shielding
Light bulbs in storage were not covered. Light bulbs must be shielded, coated, or replace to shatter-resistant in area where there is exposed food.
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09/20/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
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04/30/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed some items not date marked in coolers. Must date mark all ready to eat (RTE) food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours. Doing a better job, but still more work needs done.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Back edge of 3 hole sink is not sealed. Must seal back edge of 3 hole sink to prevent buildup of bacteria and deterioration of wall. 2) 2x4's under handwashing sink in kitchen are bare wood. Must paint or seal 2x4's to prevent buildup of bacteria and spread of disease. 3) Wire racks in both walk in coolers have paint peeling. Must replace or repair racks to prevent contamination. 4) Tape was observed on glass racks in bar area. Must remove tape from glass racks to prevent buildup of bacteria. 5) Estate freezer in freezer room has a broken handle. All equipment must be in good working order to prevent buildup of bacteria. 6) Mop sink and walls in mop room area are soiled. Must clean sink and walls to prevent buildup of bacteria and spread of disease. --1)The small cutting board on pizza prep cooler has deep scores and gashes. Must resurface or replace cutting board to prevent buildup of bacteria and spread of disease. 2) The following areas have become soiled: walk in beer cooler (small), inside of coolers and gaskets, microwave, flat 3 door cooler @ bar, and office freezer. All areas must be cleaned to prevent buildup of bacteria and spread of disease.
- Food storage - preventing contamination from the premises
Observed food items stored on the floor in the freezer room. Must store all food at least 6 inches off the floor to prevent contamination.
- Air drying of equipment and utensils
Do not have adequate air drying space for kitchenware and utensils. Must provide adequate space for air drying of kitchenware and utensils to prevent contamination.
- Material characteristics of non-food contact surfaces
1) Back edge of 3 hole sink is not sealed. Must seal back edge of 3 hole sink to prevent buildup of bacteria and deterioration of wall. 2) 2x4's under handwashing sink in kitchen are bare wood. Must paint or seal 2x4's to prevent buildup of bacteria and spread of disease. 3) Wire racks in both walk in coolers have paint peeling. Must replace or repair racks to prevent contamination. 4) Tape was observed on glass racks in bar area. Must remove tape from glass racks to prevent buildup of bacteria. 5) Estate freezer in freezer room has a broken handle. All equipment must be in good working order to prevent buildup of bacteria. 6) Mop sink and walls in mop room area are soiled. Must clean sink and walls to prevent buildup of bacteria and spread of disease.
- Cleanability of floors, walls, and ceilings
Mop room walls have holes. Must repair holes in walls to prevent buildup of bacteria and spread of disease.
- Using a handwashing sink- operation and maintenance
Observed employee using handsink to get water for an ingredient. Must not use the handsink for any other purpose than handwashing to prevent contamination.
- Cutting surfaces maintained
1)The small cutting board on pizza prep cooler has deep scores and gashes. Must resurface or replace cutting board to prevent buildup of bacteria and spread of disease. 2) The following areas have become soiled: walk in beer cooler (small), inside of coolers and gaskets, microwave, flat 3 door cooler @ bar, and office freezer. All areas must be cleaned to prevent buildup of bacteria and spread of disease.
- Handwashing signage
RR do not have handwashing signs posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Backflow protection
air gap, device standard, when required
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04/26/2013 | Routine |
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