| No violation noted during this evaluation. | 11/17/2015 | Physical Recheck |
- 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 refrigeration units in kitchen and bar area do not have thermometers.
- Using a handwashing sink- operation and maintenance
Observation: The hot water faucet at the hand sink in bar area is in disrepair
- Sanitization methods - hot water, chemical
Observation: Quat sanitizer solutions in kitchen, server station, and bar area tested too high (greater than 500 ppm)
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food and grease build-up on non-food contact surfaces in kitchen around fryers and cook-tops.
- Posting inspection reports
Observation: Most recent inspection report not posted.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Food prepared on-site and date labeled (Gyro sauce 10/20, Blosson sauce 10/19) not discarded after 7 days. Person In Charge discarded all items dated longer than 7 days.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager employed by the establishment.
- Bare hand contact with ready to eat foods
Observation: Employee bare hand contacted food (shredded cheese) that was for ready-to-eat prepared food. Discussed the importance of glove use with Person In Charge
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events.
- In-use utensils, between-use storage
Observation: Portioning cup stored in food container in walk-in. Ice cream scoop stored in water. Person In Charge removed portioning cup from food container. Person In Charge moved ice cream scoop to warewashing.
- Handwashing cleanser, availability
Observation: No hand soap at/near main cook line handsink. Person In Charge placed soap at handsink.
- 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: Food stored in north end kitchen Turbo Air table-top cooler not cold-holding (Shredded Cheese 48.2F, Raw Chicken 51.2F). Person In Charge discarded all foods requiring temperature control.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Sliced and portioned deli meats not labeled with the date prepared. White gravy in walk-in cooler not labeled with date prepared. Person In Charge labeled containers of items with the date prepared
- Poisonous or toxic materials used and applied
Observation: Fruit fly trap not approved for use in food establishment (360 Vector) stored in/around warewashing area. Person In Charge discarded pest control product.
- Handwashing signage
Observation: No handwashing reminder signs in both gender restrooms.
|
10/28/2015 | Regular |
| No violation noted during this evaluation. | 06/19/2014 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: There was some improvement in cleanliness of some areas of the kitchen areas but there is still food spills/residue on the base of the reach in freezer on the prep line. Accumulation of grease and residue on equipment has lessened but is still excessive on surfaces of equipment on the cook line.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Meat slicer and tomato slicer soiled with food residue. REPEAT VIOLATION. Slicers were cleaned during the inspection. Policy/procedure must be written and submitted to this department explaining how the owner/managers will ensure that slicers are cleaned/sanitized after use and what action will be taken if the policy/procedures are not followed. Policy/Procedure must be submitted to this department by June 20, 2014.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Package of raw meat stored above garlic bread in the reach in prep cooler. REPEAT VIOLATION. Corrected at time of inspection.
- In-use utensils, between-use storage
Observation:Disposable bowl used as a scoop stored in food ingredient in back prep area.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Homemade gyro sauce with date mark of 5/24/14 was not disposed of after 7 days. REPEAT VIOLATION. Product was disposed of during the inspection. Corrected at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors throughout the kitchen, walkin refrigeration and freezer units, bar and dry goods storage areas, and utility room are soiled with residue. There is some improvement in the cleanliness of the prepline floors but there is still excessive accumulation of grease and food residue on the floors in the kitchen areas. Floors under equipment in the bar are soiled with residue. Walls soiled with food residue in kitchen areas. Mold on the grout and wall surfaces in the dishmachine area.
- Equipment location, installation, repair, and adjustment
Observation:Door gaskets in bad repair in every reach in refrigerated prep unit on the prep line.
- Storage and maintenance of wet and dry wiping cloths
Observation:Used wiping cloth stored on shelving with clean dishes in dishwashing area.
|
06/04/2014 | Physical Recheck |
- Test kit provided and used to measure sanitizing solution concentration
Observation:Establishment does not have sanitizer test strips for monitoring sanitizer strength of quaternary and chlorine sanitizers used onsite.
- Handwashing cleanser, availability
Observation:No soap provided at the handsink in the bar or at the handsink on the prep line.
- Separation from food, equipment, utensils, linens, and single service
Observation:Containers of soap stored on shelving above Ketchup and mustard in back storage area. Corrected at time of inspection.
- Using a handwashing sink- operation and maintenance
Observation:Main handsink utilized by the dishmachine area, back food prep area, and the prep line staff is out of order with a sign covering the basin stating "No Work! (Expletive) Clog". Manager states the owner contacted someone that will repair the sink later today.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors throughout the kitchen, walkin refrigeration and freezer units, bar, and dry goods storage areas, and utility room are soiled with residue. Garbage and cloths observed on dirty floor surfaces on main prep line. Accumulation of large amounts of grease and food debri on floors on main prep line. Walls soiled with food residue in kitchen areas. Mold on the grout and wall surfaces in the dishmachine area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Inside surfaces of refrigeration units and freezers are dirty throughout the establishment. Surfaces throughout the kitchen areas are soiled with residue. Areas were pointed out to the manager during the inspection and are too numerous to note. Accumulation of grease and food residue on surfaces of equipment in the kitchen. Accumulation of residue on top of the dishmachine and on the exterior portions of the doors on the dishmachine. Accumulation of debri and water in the pop dispensing gun holster. Thorough cleaning of the kitchen areas in particular is required.
- Food temperature measuring devices are provided and readily accessible
Observation:Establishment does not have stem thermometers onsite for food handlers to monitor food temperatures.
- Hand drying provided
Observation:No paper towels provide at the handsink in the bar or at the handsink on the prep line.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Slicer blade, can opener blade, and tomato dicer soiled with food residue.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Open packages of raw red meat stored above uncovered container of garlic bread in lower portion of prep cooler. Garlic bread was disposed of during the inspection. Raw red meat stored above precooked ham in prep cooler.
- Storage and maintenance of wet and dry wiping cloths
Observation:In use wiping clothes stored on prep surfaces.
- When to wash
Observation:Food handler was not removing gloves and washing hands between tasks that could contaminate surface of gloves.
- Multiuse food contact surfaces are cleanable
Observation:Several hard plastic food containers that are missing pieces and cracked.
- In-use utensils, between-use storage
Observation:Ice scoop stored in dirty standing water in between use. Broken food container and portion cup stored in food product for use as a scoop.
- Food storage containers identified with common name of food
Observation:Unlabeled container of white powdery food substance by the ice machine. Unlabeled ingredient dispensing containers on the main prep line.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Gyro sauce prepared onsite with date mark of 5/12/14 had not been disposed of within 7 days of preparation. Product was disposed of during the inspection.
- Material characteristics of non-food contact surfaces
Observation:Handle of knife is wrapped in tape and covered with a glove-surfaces of handle are no longer easily cleanable. 4-101.19 Nonfood-Contact Surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Unpackaged food protected from contamination during preparation
Observation:Several food products stored uncovered in walkin freezer and reach in freezers/prep coolers.
- Safe, unadulterated, honestly presented
Observation:Dead flying insects inside open bottles of Sour Apple Pucker and Grape Pucker in the bar. Beverages were disposed of during the inspection. Corrected at time of inspection.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw fish stored below raw red meat and poultry stored above raw red meat in the walkin cooler.
- Plumbing system maintained in good repair
Observation:Primary handsink for dishwashing, main prep line, and back prep line is clogged and is not functioning.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Unlabeled potentially hazardous food product prepared onsite and held for longer than 24 hours was not date marked. Product was disposed of during the inspection.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- 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:Several reach in refrigeration units did not have thermometers to measure ambient air temperature.
- Food storage - preventing contamination from the premises
Observation:Bag of onion stored on dirty floor in back room. Boxes of food containers stored on floor in back storage area.
- Equipment location, installation, repair, and adjustment
Observation:Door gaskets dirty and in bad repair in every reach in refrigerate prep unit on the prep line.
- Eating, drinking, or using tobacco
Observation:Employees drinking from open beverage containers in food prep/food storage areas. Corrected at time of inspection.
|
05/20/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
12/02/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment-in all areas of the kitchen including dry goods storage area and walkin refrigerator and walkin freezer.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed the slicer, can opener blade, and a vegetable dicer were stored dirty (soiled with food particles). Observed container of salsa in the walkin cooler with portion cups submerged in the salsa-cups were disposed of during the inspection. Observed a utensil stored in a container of meat in the walkin cooler with the handle of the utensil in contact with the food product-utensil was removed during the inspection. Door gaskets on refrigeration units on the prep line are dirty and in bad repair. --Sides of fryers and the upright refrigeration equipment are soiled with build up of grease and residue.
- Laundry facilities
requirement, location, and use
- Hand drying provided
Sink on the prep line does not have soap and paper towels and was designated as a handsink in the plans that were approved by our Department when the establishment was built. Soap and paper towels were not provided at the bar handsink.
- Food temperature measuring devices are provided and readily accessible
Refrigeration units containing potentially hazardous food items on the prep line and in the wait staff area do not have internal thermometers to monitor the temperature.
- Handwashing cleanser, availability
Sink on the prep line does not have soap and paper towels and was designated as a handsink in the plans that were approved by our Department when the establishment was built. Soap and paper towels were not provided at the bar handsink.
- In-use utensils, between-use storage
Observed the slicer, can opener blade, and a vegetable dicer were stored dirty (soiled with food particles). Observed container of salsa in the walkin cooler with portion cups submerged in the salsa-cups were disposed of during the inspection. Observed a utensil stored in a container of meat in the walkin cooler with the handle of the utensil in contact with the food product-utensil was removed during the inspection. Door gaskets on refrigeration units on the prep line are dirty and in bad repair.
|
11/21/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
|
08/07/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw red meat stored above smoked fullly cooked turkey breast in the walk in meat cooler. Repeat violation-Establishment must address this violation with a Risk Control Plan. CORRECTED AT TIME OF INSPECTION.
- In-use utensils, between-use storage
Food container stored submerged in the container of flour on the back prepline and portion cups used as scoops for what appears to be parmesan cheese on the main prep line.
- Common name-working containers
Unlabeled chemical spray bottle in bar area-Repeat violation. Stainless steel cleaner and clothe stored on shelf above cups and glasses in waitstation area. CORRECTED AT TIME OF INSPECTION. This violation must be addresd with a Risk Control plan because it was cited at the last inspection.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observed a shriveled cut open red pepper with a mold spot sitting directly on the reach in refrigerator shelf(main cookline). Product was disposed of during the inspection. CORRECTED AT TIME OF INSPECTION.
- Food storage - preventing contamination from the premises
Observed uncovered containers of food products in the cookline upright freezer and also in the bar refrigeration unit.
- Hand drying provided
Designated handsink in the bar did not have soap or paper towels. The handsink on the cookline did not have paper towels.
- Handwashing cleanser, availability
Designated handsink in the bar did not have soap or paper towels. The handsink on the cookline did not have paper towels.
- Disclosure of menu items offered or served raw or undercooked
Establishment's menu offers customers the option of ordering burgers undercooked but does not have a consumer advisory.
- Separation from food, equipment, utensils, linens, and single service
Unlabeled chemical spray bottle in bar area-Repeat violation. Stainless steel cleaner and clothe stored on shelf above cups and glasses in waitstation area. CORRECTED AT TIME OF INSPECTION. This violation must be addresd with a Risk Control plan because it was cited at the last inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors are excessively dirty with food residue on the main cookline around the fryers and also in the walkin refrigerator used primarily for storage of vegetables.
- equipment food contact surfaces and utensils clean to sight and touch.
Door handles on refrigeration units on the cookline are soiled with food residue. Exterior surfaces of ice machine are soiled.
|
07/30/2013 | Routine |
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