| No violation noted during this evaluation. | 02/18/2016 | Physical Recheck |
- Common name-working containers
Observation: Windex working container not labeled at inspection. Corrected by labeling at inspection.
- Established procedures for responding to vomiting and diarrheal events
Observation: Provide a written policy for clean-up of a vomiting or diarrheal event and necessary supplies. See handouts provided.
- Posting inspection reports
Observation: Post most recent inspection readable to consumer in public area of establishment. License needs to be more visible to consumer.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Bar glasswasher sanitizer concentration is undetectable. Sanitizer is not provided to three compartment sink for food wares warewashing. Obtain sanitizer for three compartment sink immediately and call service for warewasher. Wares need to be sanitized or establishment will need to use single use wares only until sanitizer is provided.
- Handwashing aides and devices, use restrictions
Observation: Bar handsink used for cleaning bar rail mats. Prep are handsink used to store bucket and cleaner. Handsinks may only be used for handwashing.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Provide a thin foods thermometer.
- Service sink required
Observation: Establishment does not have a mop sink.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
|
01/19/2016 | Regular |
| No violation noted during this evaluation. | 08/07/2014 | Follow-up |
- 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: Implement a written employee health reporting policy and maintain documentation of training of all affected employees at establishment.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Glass washer concentration is too low. Glasses must be manually sanitized until service repairs glass washer.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Provide a thin foods thermometer.
- Using a handwashing sink- operation and maintenance
Observation: Bar and rear handsink access blocked at inspection.
- 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: Processed cheese in top of make table measured 45.6 degrees at inspection. Maximum allowable temperature is 41.0 degrees. Product was removed to lower portion of refrigerator.
- Physical facilities maintained in good repair
Observation: Roof is leaking into establishment near women's restroom.
- Hand drying provided
Observation: Prep area handsink was out of paper towels at inspection. Corrected at inspection.
- In-use utensils, between-use storage
Observation: Storage of knives between crack of equipment is prohibited.
|
03/06/2014 | Routine |
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