| No violation noted during this evaluation. | 12/16/2015 | Follow Up LOC |
- Food is properly labeled
Observation: Beef jerky in walk in beer cooler is not properly labeled.
- 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 filter is visibly soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine in storage closet is visibly soiled. Beverage dispensing/holder is visibly soiled.
- Protecting food from environmental contamination
Observation: Ice used for service in bar is not covered.
- Handwashing signage
Observation: No signage posted at hand sink in kitchen or bar. Provided signage for posting.
- Food storage containers identified with common name of food
Observation: Ice bucket not properly labeled.
- Handwashing cleanser, availability
Observation: Hand soap not provided at kitchen hand washing sink and hand sink in bar.
- Hand drying provided
Observation: Hand towels are not provided at hand sink in kitchen or bar.
|
11/10/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
10/09/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
The dish machine was not sanitizing dishes behind the bar area.
- Plumbing system repaired according to law
A drain line was plugged below the side hand sink.
- Posting of a valid license
- Hand drying provided
The hand sinks did not have soap and hand towels.
- Capacity, availability, and pressure of hot and cold water
The hand sink in the back room did not have hot and cold running water.
- Linens- cleaning and storage
The straws up front in the bar are not protected.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
The person in charge did not have a sick policy in place and did not know the cooking requirements of the food on site.
- Handwashing cleanser, availability
The hand sinks did not have soap and hand towels.
- equipment food contact surfaces and utensils clean to sight and touch.
The chest freezer units had some crumbs on the bottom of the unit.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Walk in cooler unit vent screens were not clean to sight.
|
09/25/2013 | Routine |
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