| No violation noted during this evaluation. | 12/07/2015 | Follow Up LOC |
- 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
Observation: A vent filter was missing in the vent hood.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw beef steaks were being stored above fish.
- Posting inspection reports
Observation: The most rent inspection was not posted.
- Common name-working containers
Observation: A chemical spray bottle was not labeled. The PIC labeled the units.
- In-use utensils, between-use storage
Observation: Scoop handles were laying in the food in several containers. Dish racks were setting on the floors after each use.
- Cutting surfaces maintained
Observation: The cutting boards were nto clean to sight. Lots of stains and deep groves.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several non food contact surfaces were not clean to sight.
- Food employees hair is effectively restrained
Observation: One cook was not wearing a hair restraint.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths throughout the facility were not being placed in sanitizer after each use.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several items in the walk in cooler were not date marked.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several food contact surfaces were not clean through out the facility. Continue to clean.
- Separation from food, equipment, utensils, linens, and single service
Observation: A chemical spray bottle was being stored above a water picture. A chemical spray bottle was being stored above food equipment. The units were moved.
- Handwashing signage
Observation: The bar hand sink had several items being stored in it other than soap and hand towels.
- Air drying of equipment and utensils
Observation: Several dishes were not being air dried prior to storage.
- Multiuse food contact surfaces are cleanable
Observation: Spatulas were damaged and discarded.
- Food storage containers identified with common name of food
Observation: Ice buckets were not labeled. Several other containers were not labeled throughout the facility.
- Handwashing aides and devices, use restrictions
Observation: The bar hand sink did not have a hand wash sign placed by it.
|
11/23/2015 | Regular |
| No violation noted during this evaluation. | 07/20/2015 | Follow Up LOC |
- Light bulbs, protective shielding
Observation: The light in the beer cooler was not protected.
- 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
Observation: The vents in the walkin cooler unit were not clean to sight.
- Common name-working containers
Observation: Several chemical spray bottles were not labeled in the prep area. The bottles were labeled prior to me leaving.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified manager on site.
- Protecting food from environmental contamination
Observation: Food was being stored on the floor in the walk in freezer. The items were placed on a shelf prior to me leaving.
- Eating, drinking, or using tobacco
Observation: There were several employees in the food prep area with open containers. The drinks were taken away and replaced with cups with lids and covers.
- Food is properly labeled
Observation: The containers in the prep area and dry storage area were not labeled with the food name on the container.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Duct tape on door handles, and the shelving areas were not clean to sight.
- When to wash
Observation: An employee prepped fish and then just switched gloves without washing hands.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plaN. I provided a noro clean up document and the person in charge stated he would copy it and place it into protocol.
- Hand drying provided
Observation: When I entered the facility both hand sinks were without paper towels. The person in charge was notified about the issue and placed paper towels at both sinks.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine and the can opener were not clean to sight. Both were cleaned prior to me leaving.
- Storage of clean equipment and utensils
Observation: Dish racks were setting on the floor in the dish washing area. Ice scoop handles were setting in the ice.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken was being stored above potatoes. The chicken was placed on the bottom shelf.
|
05/21/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager.
- Identifying information-original container
Observation: One chemical spray bottle in the facility was not labeled.
- Protecting food from environmental contamination
Observation: The scoops in the food did not have handles on them. Dish racks were being stored on the floor in the washing area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine, dish racks, and racks were not clean to sight.
- Eating, drinking, or using tobacco
Observation: Drinking cups in the prep area were not being covered with a lid and a straw or a screw cap lid.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Beef was being stored above fish and chicken was being stored above beef.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The shelves in the food prep area were not clean to sight. Gaskets to the ice machine were damaged.
- 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: The sushi sandwich machine was not keeping the cooked salmon at 41 degrees F or below. The product was 45 degrees F.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan.
|
10/15/2014 | Regular |
| No violation noted during this evaluation. | 06/19/2014 | Physical Recheck |
- Demonstration of Knowledge
Observation: Person in charge did not know the FS 101 requirements.
- Reminder statement
Observation: The menu does not have a consumer advisory and the items were not astriced.
- Air drying of equipment and utensils
Observation: Several containers were being stored prior to being air dried.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine, cutting boards, several containers were not clean to sight.
- Disclosure of menu items offered or served raw or undercooked
Observation: The establishment does not have a consumer advisory posted in the facility.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The person in charge did not have a sick policy in place and did not know the 5 symptoms of food borne illness and 5 food borne illnesses.
- Food storage containers identified with common name of food
Observation: Squirt bottles and water bottles were not labeled.
- Identifying information-original container
Observation: Several chemicals were not labeled by the dish washing area.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a procedure for cleaning vomit and diarrhea.
- Bare hand contact with ready to eat foods
Observation: The head cook was wraping food items with his bare hands.
- 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: One container of sauce was 46 degrees F on the prep line.
- Food storage - preventing contamination from the premises
Observation: Dish racks were setting on the floor. The handle of the ice scoop was coming in contact with the ice.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There was a container of raw beef above onions and some other ready to eat foods.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves by the prep area, wire racks, intake vents, and ice on the back of the freezer units were not clean to sight.
- Handwashing cleanser, availability
Observation: Several items were being stored in the hand sink in the prep area.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being left out of sanitizer after each use.
- Restricted use pesticide applied by a certified applicator
Observation: Raid that is not for commercial use is not allowed in the food prep area.
|
06/05/2014 | Routine |
- Where to wash
Cooks were washing hands in a sanitizer bucket. The cooks shall wash hands at the hand sink.
- Food storage - preventing contamination from the premises
There were several items on the floor in the walk i n freezer.
- Using a handwashing sink- operation and maintenance
The hand sink in the prep area had other things in the unit besides soap and hand towels.
- Storage and maintenance of wet and dry wiping cloths
Several containers holding utensils by the prep area were not clean to sigth. Common towels were being left out of sanitizer. Racks were not clean to sight.
- Food storage containers identified with common name of food
The flour, sugar, and rice containers were not labeled in the down stairs dry storage area.
- Food employees hair is effectively restrained
Two male employees did not have hair restraints on.
- Test kit provided and used to measure sanitizing solution concentration
Employees were not using a test kit to test the sanitizer.
- Bare hand contact with ready to eat foods
The waiters were placing rolls and other items on the customer's plates with their bare hands.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vents were not clean to sight.
- Poisonous or toxic materials used and applied
The sanitizer in the bar and in the prep area was 0 ppm. The units shall maintain 200 ppm.
- Eating, drinking, or using tobacco
Employees were storing drinks with a lid and a straw or screw cap lids in the wait station.
- Equipment and utensils-durability and strength
The ice machine was not clean to sight. Scoops were being used without handles. Scoops were laying handle down in the ice.
- equipment food contact surfaces and utensils clean to sight and touch.
Several containers holding utensils by the prep area were not clean to sigth. Common towels were being left out of sanitizer. Racks were not clean to sight.
- Linens- cleaning and storage
The ice machine was not clean to sight. Scoops were being used without handles. Scoops were laying handle down in the ice.
|
12/13/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Preventing contamination when tasting
- Discharge from eyes, nose, and mouth
|
07/15/2013 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Preventing contamination when tasting
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
|
06/11/2013 | Routine |
- Food employees hair is effectively restrained
A cook was not wearing a hair restraint.
- Roasts held at a temperature of 130°F or above
Seafood-43.8-45 degrees F.
- Food temperature measuring devices are provided and readily accessible
The pull drawers in the prep area did not have thermometers.
- Eating, drinking, or using tobacco
Drinking cups in the prep area did not have lids with straws or screw cap lids.
- Linens- cleaning and storage
The ice machine was loaded with mold on the front plate. Straws and single use cups were not in protection. Scoop did not have handles on them.
- Common name-working containers
Several chemical containers were not labeled.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent filters above the fry area were greasy and dusty.
- Handwashing cleanser, availability
A hand sink in the prep area had some lids setting in it.
- equipment food contact surfaces and utensils clean to sight and touch.
The ice machine was loaded with mold on the front plate. Straws and single use cups were not in protection. Scoop did not have handles on them. --Card board was being used on top of some racks to set dishes on. The bread racks were not clean to sight. Common towels were setting on counter tops after each use.
- Food storage containers identified with common name of food
Several containers including salt buckets, shakers,and ice buckets were not labeled.
|
05/10/2013 | Routine |
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