- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Noro Bodily Fluids Clean-up available onsite. Inspector provided manager a Clean-up procedure to follow.
- Eating, drinking, or using tobacco
Observation: Employee drink with no tight fitting lid stored in the kitchen on the prep table. Drink removed. Repeat.
- Protecting food from environmental contamination
Observation: Containers of sliced lemons and limes stored in an open container inside the walk in cooler. Employee placed lids on the containers.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw hamburger patties stored above ready to eat food items in the kitchen prep cooler. Raw open case of bacon stored above slices of lemon and limes in the walk in cooler. Employee removed and stored raw items correctly below ready to eat foods.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Quat test sanitizer test strips are not available to test the sanitizer concentration.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Common name-working containers
Observation: Multiple multi-purpose spray bottles were not labeled with name of chemical contents. Employees labeled the bottles in the front and back of the house. Repeat.
- 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: No thermometer available inside the kitchen prep cooler. Employee placed thermometer into the cooler.
- Sanitization methods - hot water, chemical
Observation: Low temp chemical dish machine is testing low, 0 ppm. Employee contacted dish machine company to service the unit. Repair tech will be onsite in 45 minutes. Employee began priming the unit. Concentration level tested around 10 ppm.
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04/22/2015 | Regular |
| No violation noted during this evaluation. | 07/03/2014 | Follow Up LOC |
- In-use utensils, between-use storage
Observation: Ice scoops stored on ice machine shelf surface that ice buckets sit on. Corrected. Employee placed scoops into a clean container.
- 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: No thermometer available inside the kitchen prep cooler. Corrected. Thermometer placed in cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside of the kitchen ice machine. Cleaned by employee.
- Equipment location, installation, repair, and adjustment
Observation: Kitchen hot holding unit is in disrepair. The dials are missing from both sides. Unit can only be plugged in and stay on one setting. The pans that sit in unit are heavily dented and do not sit flush in the unit.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Cooked chicken breast(80F) held in the steam well was not able to maintain proper hot holding temperatures of 135F or above. Employee stated the chicken breast was cooked less then three hours earlier. Chicken was reheated to 165F and used. The hot box had not been turned on. Manager located the plugin and turned on the steam well.
- Bare hand contact with ready to eat foods
Observation: Employee preparing food in the kitchen was handling ready to eat food items with bare hands. Inspector discussed violation with employee who then washed hands and put on gloves.
- Common name-working containers
Observation: Multiple multi-purpose spray bottles were not labeled with name of chemical contents. Corrected.
- Handwashing signage
Observation: No hand washing reminder sign posted in the restrooms that staff use. No hand washing reminder sign posted at bar hand washing sinks.
- Eating, drinking, or using tobacco
Observation: Employee drink without a tight fitting lid stored in the kitchen along with employees pizza. Removed.
- Food employees hair is effectively restrained
Observation: Kitchen employee was not wearing a hair restraint while preparing food. Corrected. Employee put on a hat.
- Handwashing aides and devices, use restrictions
Observation: Manager stated that the kitchen hand washing sink located by the freezer is a dump sink and not a hand washing sink. Soap dispenser, sign and towel dispenser will need to be removed so sink will not be used for hand washing and used only as a utility sink.
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06/12/2014 | Routine |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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08/05/2013 | Routine |
- Food storage - preventing contamination from the premises
Observed food product stored uncovered in the walk-in freezer. Corrected at time of inspection.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Removing dead or trapped birds, insects, rodents, and other pests
Observed dead cockroaches in kitchen and behind bar under counter cabinets shelves. Observed live cockroaches behind bar under counter cabinets shelves.Person in charge stated that Orkin Services establishment every Monday.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed inteior of ventilation hood with residue build up.
- Common name-working containers
Observed chemical spray bottles not labeled with the common name of the product behind the bar and in the kitchen. Corrected at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed standing water next to the dish machine area.
- Eating, drinking, or using tobacco
Observed open beverages behind bar. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
Observed standing 2 door refrigeration unit containing chicken at a temperature of 53*F. Person in charge voluntarilly discarded chicken on this day.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed pop gun dispenser holder at bar with residue build up. --Observed pop gun dispensers at the bar had residue build up.
- Disclosure of menu items offered or served raw or undercooked
Observed no consumer advisory disclaimer on the menu and no symbol (such as an asterisk) identifying items disclaimer pertains to.
- Hand drying provided
Observed no paper towels at middle bar hand sink.
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07/25/2013 | Routine |
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