- Material characteristics of non-food contact surfaces
Observation: Caulking around hand sink in back prep area in kitchen is deteriorated. Base plate near plumbing from hand sink in back prep area is bare wood.
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01/25/2016 | Physical Recheck |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer concentration coming from dispenser at bar 3 compartment sink is not at proper concentration. Manager contacted swisher for service on chemical dispenser. Facility using sanitizer packets until dispenser is repaired.
- Handwashing cleanser, availability
Observation: No handwashing cleanser available at bar handwashing sink. Handsoap was brought to sink during inspection. Corrected on site.
- Material characteristics of non-food contact surfaces
Observation: Caulking around hand sink in back prep area in kitchen is deteriorated. Base plate near plumbing from hand sink in back prep area is bare wood.
- Food storage containers identified with common name of food
Observation:Several containers of condiments including ketchup, mustard, crushed croutons without label and not easily identifiable.
- Using a handwashing sink- operation and maintenance
Observation: Observed dumping sanitizer bucket into handwashing sink at bar area. Discussed with manager usage of handwashing sink. Corrected on site.
- Plumbing
materials, design, construction and installation
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Eating, drinking, or using tobacco
Observation: Employee beverage without lid was found near fountain drink. Drink was discarded during inspection.
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01/20/2016 | Regular |
| No violation noted during this evaluation. | 01/20/2016 | Non Illness Complaint |
| No violation noted during this evaluation. | 09/25/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 04/02/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine ceiling chute has buildup along edges, must empty, wash, rinse, sanitize and let air dry before refill. Clean slider door tract, soiled. 2)Onion slicer still has dried food particle on blades, clean more thoroughly.
- Sanitization methods - hot water, chemical
Observation:1)Dishmachine has no chlorine detected in final rinse, adjustments made to chemical feed and now delivering 50 ppm, service will still check machine. 2)Bar-third compartment has no detectible quat sanitizer from dispensor, service contacted. Will use bleach as alternate until unit can be serviced.
- Equipment location, installation, repair, and adjustment
Observation:Several coolers have torn gaskets but are still attached, clean and monitor closely to ensure are still effectively not letting cold air escape.
- Using a handwashing sink- operation and maintenance
Observation:Bar handsink block with dirty dish items, must keep accessible anytime open for buisness.
- Light bulbs, protective shielding
Observation:One light fixture in dry storage at front of dining area has no shield over bulbs, must provide cover or tube and endcaps to protect lights from shattering.
- Separation from food, equipment, utensils, linens, and single service
Observation:1)Kitchen cook line wiping bucket setting next to clean plates and box of gloves, moved to lower shelf area now. 2)Spray chemicals stored next to food service items, move to area separate from food or food service items.
- Eating, drinking, or using tobacco
Observation:Open beverage in prep area, must have lid and straw, discarded now.
- Package integrity
Observation:Had two cans dented on top seal or side area and no longer useable, discarded now.
- Backflow protection
air gap, device standard, when required
- Food storage containers identified with common name of food
Observation:No label on working container or steak spices and breading for onions, labeled now.
- 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:Egg/milk dip for onions is at 45 degrees F, in ice bath, discarded now. Must maintain at 41 degrees or less, option to do as 4 hour hold, documented with procedure, and discard after 4 hours.
- Storage and maintenance of wet and dry wiping cloths
Observation:Several wet wiping cloths on prep table not in sanitizer solution, and wet towel over handsink on cook line, all discarded now. Must keep wet cloths submerged in sanitizer solution.
- Disclosure of menu items offered or served raw or undercooked
Observation:Has burgers and steaks cooked to order, but no explanation of meaning of asterisk on the menu, ie asterisk by the item but no statement at bottom of page. Does have proper reminder statement on one page.
- Plumbing system maintained in good repair
Observation:Faucet at handsink by cook line is still leaking, make necessary repairs.
- Designated areas for employees
use of designated areas by employees
- Miscellaneous sources of contamination
Observation:Rusty middle rack shelving in dry storage room is directly over open box of spices, must resurface to protect foods being stored in this area.
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03/20/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1) Ice machine has some buildup on ceiling edge of the unit, must empty, wash, rinse, and sanitize and let air dry before refill. 2) Can opener soiled, clean, corrected. 3) Two wire racks in walk in cooler are soiled, cleaning now.
- Outer openings are protected
Observation:Emergency door by RR's, front entrance, and back door all have areas where can see light showing through when fully closed, must seal to prevent pests from entering.
- Sanitizers
Observation:One of the three fill stations for quat sanitizer was too strong, above 400 ppm, has taken this one out of service until can make adustments. All sanitizer buckets now at 200 ppm. Service has been called to make proper adjustments.
- Cutting surfaces maintained
Observation:Cutting board by oven used for baking potatoes is soiled, clean.
- Food storage containers identified with common name of food
Observation:Has bulk bin of sugar without labeling, has faded and no longer readable, label with common name, relabeled now.
- Plumbing system maintained in good repair
Observation:1)Has leaky faucet at handsink by prep line and in culinary sink area, repair. 2) Discharge line under culinary sink is leaking at a joint area, repair.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Chemicals and devices that generate chemicals that are applied to fruits and vegetables are approved and used in accordance with the manufacturers instructions
Observation:Has a lime based produce washing aid that does not state use of test strips confirm with manufacturer use of test strips and obtain if indicted.
- When to wash
Observation:Observed staff going from handling soiled dishes to clean items without washing hands, corrected on site.
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06/10/2014 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
Dishmachine ran at 148 degrees F at dish level after several cycles, service has been called and temp adjusted higher on booster, will recheck. Recheck now running at 163 degrees F, continue to monitor closely to ensure is reaching at least 160 degrees F at dish level. Corrected on site.
- Cleanability of floors, walls, and ceilings
1) Has missing light shield in walk in produce cooler, has been ordered. 2) Two light fixtures uncovered in front end dry storage area, must either provide light shield, tube and endcaps or shatter resistant bulbs. 3) Has a few broken floor wall coving tiles on corners, yet to be replaced ie near dishmachine area, continue to replace to keep pests under control.
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machine ceiling area of top bin has some buildup, must clean and sanitize this area more thoroughly, correcting on site. 2) Interior of microwave by fryers has some caulking missing on interior surface, repair to have smooth, cleanable surfaces. 3) Using wet cloth towel to stabilize cutting board, replace with a nonabsorbent material such as mesh webbing, 4) Has cloth under air drying items at dishmachine, must separate with webbing. 5) Has cloth inside cooler holding glassware at bar, must remove from interior of cooler, not a cleanable surface.6) Has broken bottom of container for adding salt to potatoes before baking and a cracked cambro for kosher salt, replace to have smooth, cleanable surfaces. 7) Small cutting board topped table by ice machine needs cleaned, soiled. 8) Ice scoop at wait station stored on rack under nozzles, needs to be stored inverted in ice or on a cleanable surface such as tray. --1) Wooden cabinet top at Gourmet Ice machines at bar still has wooden areas that are not smooth and cleanable surfaces, repair. 2) Has overflow syrup under these two machines collecting in a tray, clean. 3) Missing knobs for cook flat top, have been ordered. 4) Wall soiled behind dishmachine sprayer hose, and tray needs recaulked to wall to aid cleaning. 5) Has bare wood support shelf in wooden cabinet at wait station holding salt and pepper sets, suggest at least two coats of light colored paint or varnish to make smooth, cleanable, and nonabsorbent surface.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has open half gallons of milk at bar and wait station, must date mark if containers last longer than 24 hours after opening, will date mark now and discuss with staff. Cheesecake not date marked, must date and use within 7 days or discard. All other items appear date marked. Corrected on site.
- Cutting surfaces maintained
1) Ice machine ceiling area of top bin has some buildup, must clean and sanitize this area more thoroughly, correcting on site. 2) Interior of microwave by fryers has some caulking missing on interior surface, repair to have smooth, cleanable surfaces. 3) Using wet cloth towel to stabilize cutting board, replace with a nonabsorbent material such as mesh webbing, 4) Has cloth under air drying items at dishmachine, must separate with webbing. 5) Has cloth inside cooler holding glassware at bar, must remove from interior of cooler, not a cleanable surface.6) Has broken bottom of container for adding salt to potatoes before baking and a cracked cambro for kosher salt, replace to have smooth, cleanable surfaces. 7) Small cutting board topped table by ice machine needs cleaned, soiled. 8) Ice scoop at wait station stored on rack under nozzles, needs to be stored inverted in ice or on a cleanable surface such as tray.
- Material characteristics of non-food contact surfaces
1) Wooden cabinet top at Gourmet Ice machines at bar still has wooden areas that are not smooth and cleanable surfaces, repair. 2) Has overflow syrup under these two machines collecting in a tray, clean. 3) Missing knobs for cook flat top, have been ordered. 4) Wall soiled behind dishmachine sprayer hose, and tray needs recaulked to wall to aid cleaning. 5) Has bare wood support shelf in wooden cabinet at wait station holding salt and pepper sets, suggest at least two coats of light colored paint or varnish to make smooth, cleanable, and nonabsorbent surface.
- Multiuse food contact surfaces are constructed of safe materials
1) Ice machine ceiling area of top bin has some buildup, must clean and sanitize this area more thoroughly, correcting on site. 2) Interior of microwave by fryers has some caulking missing on interior surface, repair to have smooth, cleanable surfaces. 3) Using wet cloth towel to stabilize cutting board, replace with a nonabsorbent material such as mesh webbing, 4) Has cloth under air drying items at dishmachine, must separate with webbing. 5) Has cloth inside cooler holding glassware at bar, must remove from interior of cooler, not a cleanable surface.6) Has broken bottom of container for adding salt to potatoes before baking and a cracked cambro for kosher salt, replace to have smooth, cleanable surfaces. 7) Small cutting board topped table by ice machine needs cleaned, soiled. 8) Ice scoop at wait station stored on rack under nozzles, needs to be stored inverted in ice or on a cleanable surface such as tray.
- In-use utensils, between-use storage
1) Ice machine ceiling area of top bin has some buildup, must clean and sanitize this area more thoroughly, correcting on site. 2) Interior of microwave by fryers has some caulking missing on interior surface, repair to have smooth, cleanable surfaces. 3) Using wet cloth towel to stabilize cutting board, replace with a nonabsorbent material such as mesh webbing, 4) Has cloth under air drying items at dishmachine, must separate with webbing. 5) Has cloth inside cooler holding glassware at bar, must remove from interior of cooler, not a cleanable surface.6) Has broken bottom of container for adding salt to potatoes before baking and a cracked cambro for kosher salt, replace to have smooth, cleanable surfaces. 7) Small cutting board topped table by ice machine needs cleaned, soiled. 8) Ice scoop at wait station stored on rack under nozzles, needs to be stored inverted in ice or on a cleanable surface such as tray.
- Light bulbs, protective shielding
1) Has missing light shield in walk in produce cooler, has been ordered. 2) Two light fixtures uncovered in front end dry storage area, must either provide light shield, tube and endcaps or shatter resistant bulbs. 3) Has a few broken floor wall coving tiles on corners, yet to be replaced ie near dishmachine area, continue to replace to keep pests under control.
- Air drying of equipment and utensils
Observed stacked clear plastic cambro units and metal portion cups both with moisture between stacked items. Must allow all items to fully air dry before stacked for storage.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
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11/05/2013 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Preventing contamination when tasting
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04/29/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Dishmachine has been serviced several times, running at 156 degrees F today, not activating temp test strip at dish level either, service was called and may convert machine to chemical if unable to fix again. Has set up the three compartment sink for usage until gets dishmachine issues resolved.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Roasts held at a temperature of 130°F or above
True prep cooler for salads has been serviced but is still holding bal vinegar dressing at 46 degrees and blue cheese 46 degrees F all PHF discarded on this area, center and left pans holding at 41 degrees or less, ? air flow problem to left upper side of cooler. Must not use this area until can hold 41 degrees or less consistently.
- Outer openings are protected
1) Door sweep has been installed but can still see light along bottom edge at back entry make necessary adjustments. 2) Has report of prior pest inspection, must follow all recommendations on cleaning and maintenance, esp of drains. Has on weekly schedule now.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Clean all equipment more thoroughly, per pest control recommendations as well, for pest control. 2) Clean oven and grill areas, buildup. 3) Clean baking oven, not cleaned yet. 3) Clean racks of walk in cooler more thoroughly, intends to replace when able, finish chipping off currently.
- Plumbing
materials, design, construction and installation
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Continue to work on cleaning under equipment and along deep grout areas to keep food debris at a minimun on floor at all time. 2) Clean sidewalls in dishmachine area where dark buildup persists. 3) Follow recommendations of pest control company of needed cleaning as well to minimize harborage area for pests. 4) Remove any unnecessary equipemnt not needed for business to aid cleaning, cluttered areas bar and kitchen.
- Exterior walls and roofs provide effective protection
Has a roof leaking into dining area next to bar, has closed area and maintenance has been contacted, has had heavy rains currently.
- Cleaning of cooking and baking equipment
1) Clean all equipment more thoroughly, per pest control recommendations as well, for pest control. 2) Clean oven and grill areas, buildup. 3) Clean baking oven, not cleaned yet. 3) Clean racks of walk in cooler more thoroughly, intends to replace when able, finish chipping off currently.
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04/18/2013 | Routine |
- Food storage - preventing contamination from the premises
1) Bar keep ice bin cover on when not busy, such as during afternoon time, to protect the ice 2) Provide a shield for the handsink at the bar if the ice bin will be used for edible ice. 3) Ice bin has three metal canisters holding refrigerated products, must not store these in the ice bin used for beverages, possible contamination risk, removed and will store in ice bin used for cooling soda lines only.
- Storing maintenance tools
1) Floors soiled especially under equipment, must clean all floors more thoroughly, esp along floor wall edges. Ice machine area cleaned today already. 2) Clean walls of food splatters esp in food prep area. 3) Clean walls in dishmachine area, dark caulking on wall.
- Cutting surfaces maintained
1) Ice machine has some buildup along upper ceiling chute edge and back wall, clean. Clean track area of lower access compartment more frequently. 2) Clean sidewalls of true reach in cooler holding meats by grill area, soiled. 3) Clean racks in walk in cooler some food debris. 4) Has standing water in all three cooler along the cook line, cleaning areas now, find source of water leakage to prevent pooling. 5) Clean cutting boards of dark buildup, replace if no longer cleanable. 6) Has one carton of single use take home trays on floor in front room dry storage area.
- Food storage containers identified with common name of food
Need to label pitchers needed for ketchup, mustard and cinnamon sugar, corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has open container of heavy whipping cream not labeled as to when opened, all PHF just be labeled with 7 day usage time. Correcting on site.
- Ice used as exterior coolant not used as a food
1) Bar keep ice bin cover on when not busy, such as during afternoon time, to protect the ice 2) Provide a shield for the handsink at the bar if the ice bin will be used for edible ice. 3) Ice bin has three metal canisters holding refrigerated products, must not store these in the ice bin used for beverages, possible contamination risk, removed and will store in ice bin used for cooling soda lines only.
- Foods are cooled using appropriate methods
Has wrapped baggies of sliced beef stacked in metal pan cooling, temping at 55 degrees F, will spread out in single layer to cool quicker now. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, returned to wiping buckets now or discarded if soiled. 2) Clean racks of dry storage area holding canned goods, some getting rusty, intends to replace soon. 3) Clean baking ovens soiled. 4) Dishmachine racks have some food buildup, cleaned today. 5) Has blue shipping paper on sides of Panasonic microwave on cook line, remove to make surfaces cleanable. 6) Wooden cabinet at bar holding margarita mix is in poor condition and no longer cleanable, repair. --1) Ice machine has some buildup along upper ceiling chute edge and back wall, clean. Clean track area of lower access compartment more frequently. 2) Clean sidewalls of true reach in cooler holding meats by grill area, soiled. 3) Clean racks in walk in cooler some food debris. 4) Has standing water in all three cooler along the cook line, cleaning areas now, find source of water leakage to prevent pooling. 5) Clean cutting boards of dark buildup, replace if no longer cleanable. 6) Has one carton of single use take home trays on floor in front room dry storage area.
- Outer openings are protected
1) Gaps under or around exterior door at dock area, new door sweep is needed. 2) Observed one live roach today, observed in front line cook area, has monthly pest control, must notify them now and follow any further recommendations. Forward LCPH a copy of invoice and recommendations to 892-6099. Thorough cleaning of all floors and and wet areas must be done to minimize food sources for pests.
- Roasts held at a temperature of 130°F or above
1) Egg wash batter for onions at 44 degrees F now in ice bath, discarded and batch remade and holding at 39 degrees F. 2) True cooler for salad prep right side only holding blue cheese at 50 degrees and balsamic vinegar dressing at 47 degrees both discarded, will not use this section for PHF until adjustments made air flow.
- Food employees hair is effectively restrained
With servers making salads they should also wear hair restraint such as hat, visor, or net.
- Sanitization of food contact surfaces - before use and after cleaning
Dishmachine maximum temp reached after several cycles was 152 degrees F, service has been called and on their way. Must reach minimum of 160 degrees F at plate level for sanitizing. Does have three compartment sink as backup if repairs not made today.
- Miscellaneous sources of contamination
1) Bar keep ice bin cover on when not busy, such as during afternoon time, to protect the ice 2) Provide a shield for the handsink at the bar if the ice bin will be used for edible ice. 3) Ice bin has three metal canisters holding refrigerated products, must not store these in the ice bin used for beverages, possible contamination risk, removed and will store in ice bin used for cooling soda lines only.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Floors soiled especially under equipment, must clean all floors more thoroughly, esp along floor wall edges. Ice machine area cleaned today already. 2) Clean walls of food splatters esp in food prep area. 3) Clean walls in dishmachine area, dark caulking on wall.
- Backflow protection
air gap, device standard, when required
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, returned to wiping buckets now or discarded if soiled. 2) Clean racks of dry storage area holding canned goods, some getting rusty, intends to replace soon. 3) Clean baking ovens soiled. 4) Dishmachine racks have some food buildup, cleaned today. 5) Has blue shipping paper on sides of Panasonic microwave on cook line, remove to make surfaces cleanable. 6) Wooden cabinet at bar holding margarita mix is in poor condition and no longer cleanable, repair.
- When to wash
Observed staff removing gloves without washing hands, must wash hands when remove gloves and before putting on gloves. Corrected on site with education.
- Laundry facilities
requirement, location, and use
- 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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04/09/2013 | Routine |
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