| No violation noted during this evaluation. | 11/19/2015 | Physical Recheck |
- 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: Two door reach in cooler below the breading station is in still in disrepair. The cooling unit has frozen up and foods are not cold holding at required temperatures. A service request has been made for the cooler. Per manager the repair tech has no come onsite to repair the cooler. No perishable food will be stored in the coolers until cold holding correctly. No perishable foods were inside the cooler at time of inspection.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment. Establishment manager completed the Servsafe Food Handlers Certificate. Not the Food Managers Certificate as required.
- Equipment location, installation, repair, and adjustment
Observation: Gasket seals are still in disrepair on the kitchen cooler that containers the breading station above. Repair.
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11/12/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- 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: Two door reach in cooler below the breading station is in disrepair. The cooling unit has frozen up and foods are not cold holding at required temperatures. Island island sauce cups(48F), raw shell eggs(48F), tartar sauce cups(50F). Kitchen manager discarded all foods out of temperature. A service request will be made for the drawer coolers. No perishable food will be stored in the coolers until cold holding correctly.
- Equipment location, installation, repair, and adjustment
Observation: Gasket seals are still in disrepair on the kitchen cooler that containers the breading station above. Repair.
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10/30/2015 | Physical Recheck |
- Equipment location, installation, repair, and adjustment
Observation: Gasket seals are in disrepair on the kitchen cooler that containers the breading station.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Handwashing signage
Observation: Hand washing reminder signs missing at the hand washing sink by the stairs and at the hand washing sink downstairs.
- Eating, drinking, or using tobacco
Observation: Employee prepping food downstairs had an open can of Redbull drink stored on the prep table. Employee removed drink to a non food location.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the blade of the downstairs food slicer and the table mounted can opener. Employee stated the equipment items had not been used today. Employee cleaned and sanitized the equipment.
- Using a handwashing sink- operation and maintenance
Observation: Kitchen utensil items stored in the hand washing sink basin in the downstairs prep area. Items were removed.
- In-use utensils, between-use storage
Observation: A drink cup was being used as an ice scoop for consumption ice at the bar. Person in charge removed the cup and supplied an ice scoop.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust build up on the ceiling throughout the kitchen in front of the hood vent system.
- 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: Small containers of tartar sauce(52F) stored at the breading reach in cooler are not cold holding correctly. Scotch eggs (51F), raw chicken (51F) stored in the drawer coolers under the flat top grill are not cold holding correctly. Small containers of ranch (45F, 54F), mayo (58F), sliced cheese (48F) stored in the cooler with removable metal lids are not able to maintain proper cold holder temperatures. Kitchen manager discarded all foods out of temperature. A service request was placed at time of inspection for the drawer coolers. No perishable food will be stored in the coolers until cold holding correctly. Small containers of perishable condiments need to be stored inside reach in prep line coolers for proper cold holding.
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10/20/2015 | Regular |
- Hand drying provided
Observation: No paper towels available at the bar hand sink. Manager supplied towels.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the blade of the downstairs slicer. Employee stated it was last used yesterday. Employee began to break the slicer down to clean and sanitize.
- Sanitizers
Observation: Quat sanitizer is testing strong, >400 ppm. Kitchen manager added water to correctly mix the sanitizer concentration. The chemical company was also contacted to service the unit.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust build up on the ceiling of the kitchen over the prep line.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meats stored above ready to eat meats on the speed rack in the downstairs walk in cooler. Kitchen manager stored all meats correctly.
- 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: Sauteed onions (60F) were stored on the counter. Kitchen manager stated the onions were cooked yesterday, and pulled from the cooler this morning. Onions were placed on an ice bath. 2 oz cups of sour cream(53F), Ranch(54F), and Tarter Sauce(57F) stored in the top of the line cooler by the hand sink were not maintaining cold holding temperature. Foods next to and below the cups were holding correctly. Kitchen manager discarded the sauce cups out of temperature. Ice baths were added to cold hold the cups. If temperature control is not achieved then sauce will be placed in the lower section of the cooler unit.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
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05/12/2015 | Regular |
- Equipment location, installation, repair, and adjustment
Observation: Handle of the True reach in freezer door is in disrepair and has duct tape peeling off. Repair.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation:Mashed potatoes(100F), steak soup(99F) reheating in the Alto Sham did not reach 165F reheat temperature within 2 hours. Foods had been reheating for 2 hours at time of inspection. Employee removed foods and placed them on the flat top to rapidly reheat.
- 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: Steak butter(50F), pepper cream cheese(46F) on ice baths on the prep line were not maintaining required cold holding temperature of 41F or below. Employee had placed the items on ice with the hour. Employee added more ice and water to all bins for proper cold holding.
- 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: Thermometers not observed in all kitchen reach in coolers. Supply.
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11/25/2014 | Regular |
| No violation noted during this evaluation. | 06/27/2014 | Follow Up LOC |
- Disclosure of menu items offered or served raw or undercooked
Observation: Current menu does not have a complete disclosure of menu items served raw or cooked to order. (B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”
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06/19/2014 | Physical Recheck |
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to test the sanitizer concentration.
- Bare hand contact with ready to eat foods
Observation: Observed employee preparing food on kitchen prep line handle raw bacon and then handle sliced tomatoes for sandwiches without washing hands. Observed employee preparing food on kitchen prep line handle ready to eat buns and lettuce for customers order. Kitchen manager addressed handling issue with employee and discarded food items.
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink in the downstairs prep room is being used for dish storage and dumping. Cleaned.
- Handwashing signage
Observation: No hand washing reminder signs posted in the employee restrooms. Hand washing reminder sign missing in the downstairs prep room. Corrected.
- Identifying information-original container
Observation: multi-purpose chemical spray bottles in establishment did not have name of contents on bottle. Corrected.
- Sewage disposed of according to law
Observation: A/C unit in the downstairs prep room is not draining into a sanitary sewer waste line. Currently the drain line is dripping onto an area by the wall.
- Disclosure of menu items offered or served raw or undercooked
Observation: Current menu does not have a complete disclosure of menu items served raw or cooked to order. (B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: debris build up on floors under kitchen line equipment.
- 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: Raw cod fish(48F) and raw pork tenderloin(47) in the meat drawer below the flat top were not being maintained at correct cold temps of 41F or below. Kitchen manager was not sure how long the meat was out of temperature and discarded items. Steak butter(56F) sitting out on prep line counter were not being maintained at correct cold temps of 41F or below. Kitchen manager stated butter was only out during lunch and placed butter back into cooler.
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06/09/2014 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
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07/26/2013 | Routine |
- Eating, drinking, or using tobacco
- 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
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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07/16/2013 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- 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
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06/17/2013 | Routine |
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