- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Cooked brisket and canadian bacon stored below raw beef patties. Eggs stored above vegetables, raw chicken stored above sauces. Meat was reorganized to have raw meat below ready to eat foods.
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02/22/2016 | Physical Recheck |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef product stored above ready to eat products in walk-in fridge. Container of ready to eat deli-meats sitting in container of raw chicken
- Disclosure of menu items offered or served raw or undercooked
Observation: Dinner menu items served raw or under cooked not marked with asterisk.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Interior of Ice machine where ice is dispensed had black residue build-up.
- Foods are cooled using appropriate methods
Observation: Foods were being cooled in large batches using covered plastic containers in the walk-in cooler and arranged so it would not allow optimal cooling.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths in prep area not stored in sanitizer bucket. Corrected by putting towels into laundry.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw pork and raw beef stored together.
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01/05/2016 | Regular |
| No violation noted during this evaluation. | 11/10/2015 | Follow Up RCP |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Chicken breast stored above other raw meat products. Person in charge removed chicken to be stored separately from other meat products.
- Outer openings are protected
Observation: garage door separating patio and in door dining kept open during operations.
- Physical facilities maintained in good repair
Observation: Baseboard under dish machine in kitchen were missing. Dish machine equipment not sealed to the wall and had black residue build-up.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Establishment ground meat product cooked at 12PM was at a temperature of 65*F during time of inspection. Establishment reheated the product to 165*F and properly stored cooked product uncovered in the walk-in-cooler.
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08/28/2015 | Physical Recheck |
- Outer openings are protected
Observation: Garage door separaing patio and indoor dining kept opened during operations.
- Hand drying provided
Observation: No paper towels at bar hand sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Establishment interior of the ice machine where ice is dispensed had black residue build-up.
- Handwashing signage
Observation: No hand washing sign at bar hand sink.
- Reminder statement
Observation: Consumer advisory disclosure of menu items not offered for undercooked items on breakfast menu.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Observed ground meat cooling while product was covered was at a temperature of 51*F. Ground meat was prepared in the morning prior to inspection. Food employee voluntarily discarded product.
- Disclosure of menu items offered or served raw or undercooked
Observation: Identification of foods by asterisking to footnote that stated which items are served raw/undercooked not on dinner/breakfast menu.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken stored above ground meat product in the walk-in-cooler. Raw fish and other meat product stored above food items in the undercounter reach in refrigeration across from the fryers. Person in charge and food employees rearranged units for proper raw meat storage.
- Physical facilities maintained in good repair
Observation: Baseboard under dish machine in kitchen were missing. Dish machine equipment not sealed to the wall and had black residue build-up
- Handwashing cleanser, availability
Observation: No hand soap at bar hand sink.
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08/19/2015 | Regular |
| No violation noted during this evaluation. | 06/08/2015 | Follow Up LOC |
- 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:Two door Pepsi refrigeration unit had product at a temperature of 42-43*F. Make top prep cooler next to fryers had product between 42-45*F. Nacho bar containing items such as sour cream and guacamole between 43-45*F. Person in charge refilled ice in unit.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw shell eggs stored above sauces in standing Pepsi unit. Person in charge rearranged storage in unit and placed eggs on lower shelf.
- Hand drying provided
Observation:Hand sink next to fryers did not have paper towels. Person in charge filled dispenser with towels.
- Plumbing system maintained in good repair
Observation:Hand sink at bar was not draining.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Food container used to store lettuce had food residue build up. Person in charge removed container to be cleaned and sanitized. Pop gun dispenser had build-up. Food employee removed pop gun to be cleaned and sanitized.
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03/27/2014 | Routine |
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