| No violation noted during this evaluation. | 08/28/2015 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Prepared item(s) (ranch dressing) held in cooler for more than 24 hours do not contain proper date labeling.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to bodily fluids cleanup.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: No verifiable manner of an Employee Health Reporting agreement available at time of inspection.
- Reminder statement
Observation: Menu does not contain a reminder statement that foods served raw or undercooked can increase risk of food-borne illness.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager employed at establishment at this time.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available at time of inspection.
- Handwashing signage
Observation: No employee handwashing sign in female employee restroom.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu does not contain disclosure of menu items offered or served raw or undercooked (burgers, steak)
- Sanitization methods - hot water, chemical
Observation: Quat sanitizer solution concentration in multi-use spray bottle tested too high. Person In Charge made a new solution in bar area and refilled the spray bottle with solution at proper concentration.
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08/18/2015 | Regular |
- Ice used as exterior coolant not used as a food
Observation:Beverages and containers of food products stored in the edible ice in the bar service area. Establishment must submit a Letter of Correction to this Department by October 6, 2014 explaining what practices will be implemented to ensure beverages and containers of food are not stored in the ice that is also used for beverages.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors in the dining room are soiled along the junctures of the wall and floor. Floors in the kitchen and bar areas were cleaned.
- Food employees hair is effectively restrained
Observation:Food handler not wearing a hair restraint during food preparation activities. Establishment was not required to correct this violation for this physical reinspection.
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09/24/2014 | Physical Recheck |
- In-use utensils, between-use storage
Observation: Ice scoops stored on a dirty surface on top of the ice machine. Ice scoops were removed from the surface during the inspection to be washed and sanitized.
- Material characteristics of non-food contact surfaces
Observation:Interior surfaces of white cabinet drawers in the kitchen are no longer easily cleanable. Surfaces of shelving unit used for storing clean cloths is in bad repair with exposed particle board that is not non-absorbent and easily cleanable.
- Linens- cleaning and storage
Observation:Clean clothes stored on dirty shelf surface in the kitchen on a surface that is no longer easily cleanable.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Establishment does not have a stem thermometer to measure food temperatures. Establishment prepares thin food items that require the need for a temperature measuring device with a suitable small diameter probe.
- Unpackaged food protected from contamination during preparation
Observation: Dust and debri hanging from hood system above uncovered food product on the stove.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors throughout the establishment including the dining room are heavily soiled along the junctures of the wall and floor.
- Storage of clean equipment and utensils
Observation:Clean utensils stored on dirty drawer surfaces in the white kitchen cabinetry. Surfaces of the interior portion of the drawers are in poor condition creating surfaces that are not easily cleanable.
- 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:Containers of chopped tomatoes and shredded cheese cold held at 55 F. Products were stored in a plastic container that is filled with ice but the ice had melted. Kitchen manager disposed of these food items during the inspection.
- Ice used as exterior coolant not used as a food
Observation: Container of lemons stored in ice used for beverages (bar area).
- Food employees hair is effectively restrained
Observation:Food handler not wearing a hair restraint during food preparation activities.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Surfaces throughout the kitchen are soiled with food residue and/or dust including the top of the ice machine, ledges under the hood system, door handles on equipment such as refrigeration/freezer units, and packaged goods storage shelves, and the surfaces of the warewashing spray nozzle.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Sanitizer test kit is not available onsite and is not being used to test the warewashing sanitizer strength in the bar or kitchen.
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09/11/2014 | Routine |
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