| No violation noted during this evaluation. | 08/07/2014 | Non Illness Complaint |
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Power washed under fryers. Need to clean thoroughly under both grills/ovens as well. Must clean frequently to prevent heavy grease buildup.
- Cleanability of floors, walls, and ceilings
Observation: Add trim and remove duct tape on edges of new flooring to make area smooth and easily cleanable.
- Material characteristics of non-food contact surfaces
Observation: Resurface the spice shelving in kitchen area and the storage shelving in the back room for dry and canned goods.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Provide a certified food protection manager for site. Owner taking course 7/23/14.
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07/17/2014 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: 1) Clean wall behind coffee machines.
- Sanitization methods - hot water, chemical
Observation: Buckets of bleach-water sanitizer in kitchen area tested below 10ppm. Must change at least every 4 hours if not more often to ensure concentration is maintained 50-100ppm. Corrected on site.
- Insect control devices are properly designed and installed
Observation: Move fly traps away from food and dish area. Suggest placing near a doorway.
- Established procedures for responding to vomiting and diarrheal events
Observation: Provide a procedure for contamination events.
- Plumbing system repaired according to law
Observation: Repair leaks or replace faucets for 3 compartment sink and single basin sink. Continuously leaking for several inspections.
- Cleaning of cooking and baking equipment
Observation: Must power wash heavy grease build-up. on sides of fryers and grills. REPEAT VIOLATION.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Thermometer in walk-in cooler was not calibrated properly. Off by at least 6*F. Must replace thermometer and ensure unit is maintain at least 41* F or below at all times.
- Material characteristics of non-food contact surfaces
Observation: Repaint 1) Dry storage canned food shelving and 2) Spice shelving in kitchen area. REPEAT VIOLATION.
- Bare hand contact with ready to eat foods
Observation: Touching buns with bare hands. Must wear gloves when handling ready-to-eat foods. Corrected on site.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must provide a certified food protection manager for site. Taking class 7/23/14.
- 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) Lemonade cooler in back server stain area is 45* F. Cooler has continuously not been kept up to temperature over several routine inspections. MUST DISCARD COOLER AND REPLACE. 2) Ensure food on cold hold salad bar is surrounded by ice, not just kept on bottom of pans. 3) Walk-in cooler was 45*F the condenser was reading 41*F. Several hot pans of soup were recently put into cooler. Check temperature frequently, if potentially hazardous food is not maintain 41 degrees or below must discard food and repair unit. RECHECK 7/9/14
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Fridge near flat top grill has mold growth in several areas. 2) Mold growth inside top of large ice machine (white cover)3) All microwaves need cleaned 4) Clean external heating components of all crock pots. REPEAT VIOLATION. 5) Defrost and clean inside all reach-in freezers 6) Defrost glass freezer in server station area. Mold growing in door gasket of glass freezer. Clean all food contacts surface as often as necessary to prevent food build-up and contamination.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean crevices in area where microwave is located for server station.
- Cleanability of floors, walls, and ceilings
Observation: 1) Add trim to edges of new flooring in kitchen area to make easily cleanable.
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07/08/2014 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Eggs, raw bacon, and other raw meat stored above sliced potatoes and other cooked and non-cooked ready-to-eat foods. All raw meat must be stored below cooked and not cooked ready-to-eat foods to prevent cross-contamination.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Heavy soiled floors under grills. MUST CLEAN FREQUENTLY TO PREVENT GREASE BUILD-UP AND PEST CONTROL ISSUES.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Spilled liquid in mug cooler behind server station 2) Heavy grease on and around oven/flat top grill. Possible leaking in catch pan. Suggest cleaning and look for leaks in metal. Repair if necessary to prevent high grease build-up on sides and floor.
- Material characteristics of non-food contact surfaces
Observation: 1)Painted shelving in walk-in cooler is no longer easily cleanable and exposing bare wood. Must resurface with at least 2 coats of light colored paint or replace. 2) Shelving above meat slicer is no longer cleanable and also needs resurfaced or replaced.
- Indoor and outdoor surfaces
Observation: Facility slowly working on resurfacing floors and walls in kitchen area. About 1/2 done. CONTINUE TO WORK ON SURFACES, MUST BE COMPLETE BY NEXT INSPECTION
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1)Clean residue below hot holding steam table in kitchen area by flat top grill. 2) Clean catch pan of flat top grill and inside oven.
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02/24/2014 | Physical Recheck |
- Sanitization methods - hot water, chemical
Observation:1) No sanitizer was available at start of inspection. Must provide food grade sanitizer at all times to adequately sanitize food contact surfaces as often as necessary. CORRECTED ON SITE. 2) Fron tof house using bleac wipes to sanitize. Bleach wipes are not food grade and toxic for food contact surfaces. Use approved santizer (bleach water 50-100ppm) to clean counters, coolers, freezers, and all other food contact surfaces.
- Food employees hair is effectively restrained
Observation: Must wear a hair restraint when handling food items. Ex. Hat, hair net, or visor.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Clean build-up on metal shelf below hot holding in kitchen area next to fridge. 2) Clean out all grease catch pans for flat top grill and large oven.
- 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: Mini cooler holding ice tea, lemonade, and milk is 50*F. Milk was discarded. Repair cooler to ensure all potentially hazardous foods are maintained 41 degrees or below at all times. DO NOT USE COOLER UNTIL CAN MAINTAIN 41*F OR BELOW.
- Food temperature measuring devices are provided and readily accessible
Observation: Provide a thermometer for all mini coolers to ensure temperature is maintained 41 degrees or below at all times.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Food build-up on meat slicer. Must take apart and sanitize after every use. 2) Clean spilled food debris inside fridge next to grill in kitchen area. 3) Also, clean outside of fridge (heavy grease build-up from grill) 4) Defrost tea and lemonade drink cooler. 5) Clean debris in mini fridge holding glasses in server station. 6) Clean crock pot stored on tip of mini fridge in server station. 7) Defrost ice cream reach-in freezer. 8) Clean residue in all hot holding units (steam tables in dining area and back in kitchen). 9) HEAVY GREASE in oven under flat top grill. CLEAN.
- Food storage - preventing contamination from the premises
Observation: 1) Several canned food items stored directly on the floor in back dry storage. 2) Metal shelving in back dry storage room must maintain 6 inches off the floor for easy cleaning and food protection. Adjust shelving.
- Indoor and outdoor surfaces
Observation: All walls and flooring in back kitchen area is worn and no loner easily cleanable. Food build-up in cracks and crevices. REPLACE to make smooth and easily cleanable.
- Plumbing system maintained in good repair
Observation: Single compartment sink next to 3 compartment sink leaks around the faucet. Repair to maintain in good condition.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors soiled especially under equipment. Heavy grease build-up under large kitchen equipment. Clean are to prevent pest issues and food protection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Great job date marking. Ensure all food past 7 days from date mark are are discarded (red mac 12/17/13 needs discarded)
- Material characteristics of non-food contact surfaces
Observation: Resurface all shelving in kitchen are and walk-in cooler with at least 2 coats of light colored paint to make smooth, nonabsorbent, and easily cleanable.
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12/26/2013 | Routine |
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
1) Clean heavy grease from hood vents above fryers. Clean more frequently to prevent build-up. 2) Provide ventilation in employee restroom.
- Hand drying provided
Provide paper towels at bar sink in banquet room.
- equipment food contact surfaces and utensils clean to sight and touch.
Heavy food and grease buildup 1) In both microwaves, 2) Inside all ovens, 3) All reach-in coolers and freezers 4) Meat slicer, 5) Can opener, and 6) Both mixers. Must clean more frequently to prevent build-up and prevent food contamination.
- Outer openings are protected
1) Replace weather stripping and door sweep of back side door.
- Light bulbs, protective shielding
Shield lights in kitchen area near grills to prevent broken glass contamination.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
1) Clean heavy grease from hood vents above fryers. Clean more frequently to prevent build-up. 2) Provide ventilation in employee restroom.
- Food storage - preventing contamination from the premises
1) Must defrost all reach-in freezers to prevent contamination by food in contact directly with ice , 2) Metal storage rack in back by washing machine and dryer needs to be adjust to maintain at least 6 inches off the floor for easy cleaning and food protection. 3) Cover tenderloins in reach-in freezer.
- Storage or display of food in contact with water or ice
1) Must defrost all reach-in freezers to prevent contamination by food in contact directly with ice , 2) Metal storage rack in back by washing machine and dryer needs to be adjust to maintain at least 6 inches off the floor for easy cleaning and food protection. 3) Cover tenderloins in reach-in freezer.
- Material characteristics of non-food contact surfaces
All shelving in back kitchen area is worn and needs to be resurfaced or replaced. Working on this summer and fall.
- Miscellaneous sources of contamination
1) Must defrost all reach-in freezers to prevent contamination by food in contact directly with ice , 2) Metal storage rack in back by washing machine and dryer needs to be adjust to maintain at least 6 inches off the floor for easy cleaning and food protection. 3) Cover tenderloins in reach-in freezer.
- Plumbing system repaired according to law
Leaking faucet at bar 3 compartment sink in front seating area.
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06/24/2013 | Routine |
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