| No violation noted during this evaluation. | 12/16/2014 | Physical Recheck |
- Food storage containers identified with common name of food
Observation: Label bulk bins as to contents.
- Plumbing system maintained in good repair
Observation: Repair dough area handsink.
- Hand drying provided
Observation: Paper towel dispenser empty at bar handsink. Corrected at inspection.
- Shellstock, maintaining identification
Observation: Maintain shellstock tags (lot identification) for ninety days after service.
- Equipment and utensils are adequately rinsed after washing
Observation: Inadequate three compartment sink sequence bar. Wash, rinse, then sanitize followed by air drying.
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained in good repair
Observation: Enclose wall under dough room handsink.
- 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: True two door refrigerator is running warm. Diced chicken 45.4 unit was adjusted. Unit shall be rechecked in a while if not less than 41. taken out of service until it maintains product at 41 degrees or less.
- Multiuse food contact surfaces are cleanable
Observation: Ice backets have holes and shall be taken out of service.
- 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: Unable to verify employee health reporting. If found a corrected reinspection will be issued.
- Posting of a valid license
Observation: Post license readable to consumer.
- Using a handwashing sink- operation and maintenance
Observation: Beer case stored on top of bar handsink. Corrected at inspection.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Bar sanitizer undetectable at inspection. Corrected at inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelf above heat lamp requires a more thorough cleaning.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Cooking thermometer is nonfunctional and shall be repaired or replaced immediately.
|
12/08/2014 | Regular |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
- 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
|
11/14/2013 | Routine |
- Food employees hair is effectively restrained
Prep staff (short hair) no hair restraint.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Date mark cut tomatoes as to when sliced.
- Plumbing system repaired according to law
Non critical. Grease trap requires cleaning.
- Posting of a valid license
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floor requires a more thorough cleaning.
- Sanitization of food contact surfaces - before use and after cleaning
Warewasher not dispensing sanitizer at inspection. Corrected at time of inspection
- Common name-working containers
Working bottle of cleaner not labeled bar. Corrected at time of inspection
- Food storage - preventing contamination from the premises
Floor storage walk-in
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Person in charge at inspection had no access to employee health reporting agreements.
- Handwashing signage
Post handwashing sign to line handsink. Signs are available free at www.profoodsafety.org
- Roasts held at a temperature of 130°F or above
Line salad refrigerator out of temperature. Cut tomatoes 45 degrees, cooked chicken 44.1 degrees. Maximum allowable temperature is 41 degrees.
|
10/30/2013 | Routine |
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