| No violation noted during this evaluation. | 01/13/2016 | Follow Up LOC |
- Hand drying provided
Observation: No towels rear prep line hand sink. Corrected on site by restocking towels.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Reach in cooler to left of salad make table, down low, has no functioning thermometer.
- Physical facilities maintained in good repair
Observation: Grout lines remain too deep and capturing water. Repeat violation. Facility has until 4/8/16 to repair and notify health department of corrective action.
- Handwashing signage
Observation: No hand wash sign in restroom.
|
01/08/2016 | Regular |
| No violation noted during this evaluation. | 10/03/2014 | Follow Up LOC |
- Handwashing signage
Observation: Bar handsink shall have a handwashing sign.
- Physical facilities maintained in good repair
Observation: Floor has been re-grouted however grout lines in areas are too deep and trapping water and has extensive odor. Faucet bar handsink is loose and requires repair.
- Posting inspection reports
Observation: Most current inspection report not posted.
- Hand drying provided
Observation: Bar handsink papertowels were out at inspection.
- Disclosure of menu items offered or served raw or undercooked
Observation: Consumer advisory for all menu items offered undercooked are incomplete for burgers made to order.
|
10/02/2014 | Other |
| No violation noted during this evaluation. | 09/25/2014 | Other |
- Equipment location, installation, repair, and adjustment
Observation: Gasket on 2 door Traulsen line refrigerator(west) are torn and require replacement.Reinstall missing filter on hood.
- Physical facilities maintained in good repair
Observation: Grout lines are very worn and deep causing water to pool and generate an odor and create an unsanitary condition in prep and warewashing area. Grout lines need maintenance and shall be done.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Obtain iodine test papers for bar glasswasher.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: prep are requires a more thorough cleaning with focus under equipment.
|
05/15/2014 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
11/07/2013 | Routine |
- Roasts held at a temperature of 130°F or above
East line make table warm. Alfredo measured 45.6 degrees. salad prep refrigerator waitstaff area warm shredded cheese measured 46.5 degrees. Service was call food was corrected. Minimum allowable temperature is 41 degrees.
- Cleanability of floors, walls, and ceilings
Grout lines are waorn and require regrouting.
|
11/01/2013 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
04/25/2013 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
04/25/2013 | Routine |
- Hand drying provided
Soap ot at bar handsink. Papertowels out line handsink. Corrected at time of inspection
- Test kit provided and used to measure sanitizing solution concentration
Provide a test kit for verifying iodine concentration in bar glasswasher.
- Handwashing cleanser, availability
Soap ot at bar handsink. Papertowels out line handsink. Corrected at time of inspection
- Compliance with submitted HACCP plans and approved variance procedures
Firms variance for reduced oxygen packaging requires that soups will be held no greater than 48 hours at 41 degrees or less. Bags in cold holding were dated for 72 hours. Corrected at time of inspection
- Disclosure of menu items offered or served raw or undercooked
Consumer advisory does not identify ahi tuna salad as being served less than thoroughly cooked.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health reporting policy for foodborne illness symptoms and organisms and document training of affected employees. Forms 1a, 1b from Food Code in Annex 7 may be used as a tool. form provided at inspection.
- Food temperature measuring devices are provided and readily accessible
- Handwashing signage
Provide handwashing sign to bar handsink. Signage is available free at www.profoodsafety.org
|
04/23/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
- Handwashing signage
Provide handwashing sign to bar handsink. Signage is available free at www.profoodsafety.org
- Handwashing cleanser, availability
Soap ot at bar handsink. Papertowels out line handsink. Corrected at time of inspection
- Disclosure of menu items offered or served raw or undercooked
Consumer advisory does not identify ahi tuna salad as being served less than thoroughly cooked.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health reporting policy for foodborne illness symptoms and organisms and document training of affected employees. Forms 1a, 1b from Food Code in Annex 7 may be used as a tool. form provided at inspection.
- Hand drying provided
Soap ot at bar handsink. Papertowels out line handsink. Corrected at time of inspection
- Compliance with submitted HACCP plans and approved variance procedures
Firms variance for reduced oxygen packaging requires that soups will be held no greater than 48 hours at 41 degrees or less. Bags in cold holding were dated for 72 hours. Corrected at time of inspection
- Test kit provided and used to measure sanitizing solution concentration
Provide a test kit for verifying iodine concentration in bar glasswasher.
|
04/23/2013 | Routine |
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