| No violation noted during this evaluation. | 08/24/2015 | Physical Recheck |
- Light bulbs, protective shielding
Observation: Two light bulbs in reach-in freezer (inner) at upstairs not shielded. Light in food area needs to have shatter resistant bulbs installed.
- Equipment location, installation, repair, and adjustment
Observation: Replace the torn gasket on the white fridge door. All equipment must be maintained in good working order.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Observed bare wood shelving at upstairs. Must varnish or paint with light color at least two coats to provide smooth and easily cleanable surface.
- Outer openings are protected
Observation: Must install self-closing device on the exit door to prevent entry pest.
- Food storage - preventing contamination from the premises
Observation: Wire racks at upstairs have the lowest shelf less than 6" off the floor. Adjust lower shelf to be at least 6" off the floor.
- 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: White fridge was out of temperature, 45*F. Repair or replace.
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08/17/2015 | Physical Recheck |
- Plumbing system repaired according to law
Observation: Urinal in restroom is not working. Must get serviced by licensed plumber.
- Food storage - preventing contamination from the premises
Observation: Wire racks at upstairs have the lowest shelf less than 6" off the floor. Adjust lower shelf to be at least 6" off the floor.
- 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.
- Light bulbs, protective shielding
Observation: Two of reach-in freezer at upstairs not shielded. Light in food area needs to have shatter resistant bulbs installed or a light shield intalled.
- Miscellaneous sources of contamination
Observation: Meat patties and fried chicken containers in reach-in freezer at kitchen not covered. Must put cover or lid to prevent contamination.
- Equipment location, installation, repair, and adjustment
Observation: Replace the torn gasket on the white fridge door. All equipment must be maintained in good working order.
- Insect control devices are properly designed and installed
Observation: Must install self-closing device on the exit door to prevent entry pest.
- Responsibility of food employees and conditional employees to report
Observation: All food employees must read and sign Food Employee Illnesses Reporting Agreement.
- Food storage, prohibited areas
Observation: Ice buildup in Dilly Bar chest freezer. Defrost more frequently to keep freezer ice free.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Observed bare wood shelving at upstairs. Must varnish or paint with light color at least two coats to provide smooth and easily cleanable surface.
- 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: 1) Cut leafy green and cut tomatoes were temped at 50*F. Must change ice pads every two hours to keep cold holding food at 41*F or below. 2) Food in white fridge were temp at 45*F. Cooler was out of temperature, cooler was temped at 39.2-47.2*F. Fix.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Ready to eat items were not date marked in walk-in cooler (deli and hot dogs). Must date mark all ready to eat food with date opened/prepared. REPEAT VIOLATION
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food debris buildup inside of the back bar reach-in freezer. Clean to prevent contamination.
- Sanitization methods - hot water, chemical
Observation: The sanitizer in spray bottle was tested to low. Must change sanitizing solution more frequently. Corrected.
- Food temperature measuring devices are provided and readily accessible
Observation: The thermometer in white fridge is broken. Must replace a new thermometer to ensure adequate temp is maintained.
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08/12/2015 | Regular |
- Storage of clean linens, single-service, and single use articles
Observation: Single service items were stored directly on the floor in the dry storage area (cups, bowls, lids, etc.). Must store all food and food items at least 6 inches off the floor.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips appear to be water damaged and out of date. Must obtain test strips for proper verification of sanitizer concentration.
- Posting inspection reports
Observation: Did not have most recent inspection report posted.
- Food temperature measuring devices are provided and readily accessible
Observation: Danby cooler in grill area did not have a thermometer inside.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Walk in cooler fan cover has dust buildup and must be cleaned.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Ready to eat items were not date marked (cheese, sauces, lunch meat, tomatoes, hot dogs, etc.). Must date mark all ready to eat food with date opened/prepared and then discard within 7 days.
- 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: Chili was being reheated in croc-pot and was at 89*F. Must reheat in equipment that is designed for reheating (microwave or flat top), and can reach a temp of 165*F in 2 hours.
- Material characteristics of non-food contact surfaces
Observation: The following areas are not smooth, easily cleanable, and nonabsorbent: wood shelving in grill area and serving area, shelves in walk in cooler, and cardboard in True freezer in grill area. Must resurface or replace with material that meets all above criteria.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: "Sauce Server" in dish area needs to be cleaned.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: True freezer in grill area and Whirlpool freezer(right one)in dry storage area both need cleaned inside as well as door gaskets.
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06/18/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- 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
- Shellstock, maintaining identification
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05/07/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed utensils stored inside standing water. Must keep utensils in running water or temp controlled water to prevent buildup of bacteria and spread of disease. 2) The following areas have become soiled: 3 door freezer (True), Dilly bar cooler, crunch coat spinner. All areas must be cleaned to prevent buildup of bacteria and spread of disease.
- Food storage - preventing contamination from the premises
Observed food stored on the floor of the walk in cooler (sliced strawberries, whipped cream, icing, etc.). Must store all food at least 6 inches off the floor to prevent buildup of bacteria and spread of disease.
- Food storage containers identified with common name of food
Observed working containers without labeling. Must label all working containers with common name to allow for easy identification.
- Light bulbs, protective shielding
Observed light bulbs in upstairs storage that were not covered or shatter resistant. Must provide an adequate cover or shatter resistant bulbs to prevent contamination.
- Material characteristics of non-food contact surfaces
1) Observed tape on metal rack above 3 hole sink. Tape is not a cleanable surface and is prohibited from use in restaurants. 2)Wood shelves are showing signs of wear and tear (front shelving under service counter, mop room rack, and kitchen area shelving). Must resurface or replace shelving units to provide a smooth, easily cleanable, and non absorbent surface. 3) Storage racks in upstairs have bare wood liners. Must paint or varnish wood liners to provide a smooth, easily cleanable, and non absorbent surface.
- Roasts held at a temperature of 130°F or above
Walk in cooler was temped @ 49*F. Must maintain all potentially hazardous food (PHF) at 41*F or below. All PHF was discarded at time of inspection. Facility may not use cooler for any PHF until unit can maintain 41*F or below.
- Foods are cooled using appropriate methods
Gravy was found in cooler that was prepared today around 11:30am and was temped @ 70*F. Must cool PHF from 135*F to 70*F in no more than 2 hours, and from 70*F to 41*F in no more than 4 hours. Whole process should not take longer than 6 hours. Gravy was discarded 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 ready to eat (RTE) food without date mark (lunch meat & hot dogs). Must date mark all RTE food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Backflow protection
air gap, device standard, when required
- In-use utensils, between-use storage
1) Observed utensils stored inside standing water. Must keep utensils in running water or temp controlled water to prevent buildup of bacteria and spread of disease. 2) The following areas have become soiled: 3 door freezer (True), Dilly bar cooler, crunch coat spinner. All areas must be cleaned to prevent buildup of bacteria and spread of disease.
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05/03/2013 | Routine |
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