| No violation noted during this evaluation. | 04/16/2015 | Follow Up LOC |
- 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. Manager is having his certificate faxed to the store.
- 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: Ambient of the lower back pizza line cooler(49F) Canadian bacon(42.6F), sliced tomatoes(42.5F) on the upper rail back pizza line cooler. Ambient of the fryer line cooler (39F). Beer batter(46F). Manager contacted cooler repair company during re-check. Repair person will be onsite today in the afternoon. No TCS/PHS we be placed in the coolers until they are cold holding correctly.
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04/13/2015 | Physical Recheck |
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Quat sanitizer bucket was set up at time of inspection. Solution tested low, o ppm. Quat dispenser was checked and is mixing low, around 100 ppm. Management called Ecolab during inspection. Quat solution was hand mixed to correct concentration temporarily.
- Established procedures for responding to vomiting and diarrheal events
Observation: No Norovirus Bodily Fluids Clean up Procedure available at time of inspection.
- 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: Cut romaine lettuce (52F) in the fryer reach in cooler is not maintaining required cold holding temperature. Lettuce was placed in cooler this morning and was moved to a line cooler working correctly. Sliced cheese (50F) and Artichoke dip (51F) in the pizza prep cooler by the walk in cooler was not maintaining required cold holding temperatures. Management discard perishable foods out of temperature from last night.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink on the main line in the kitchen by the office is in disrepair.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: No verifiable Employee Health Reporting Policy available.
- Plumbing system maintained in good repair
Observation: Back flow preventor at the mop sink is leaking and in disrepair. A rag has been wrapped around the unit. Leak from the ceiling pipes is dripping again into the large plastic tub on the floor downstairs. Observed a second leak from the ceiling collecting on the floor in the basement.
- Food temperature measuring devices are provided and readily accessible
Observation: Food probe thermometer was not available onsite at time of inspection. Manager had just order one today.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No Certified Food Protection Manager certificate available at time of inspection.
- 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 are not present in all reach in cooler units. Manager had just ordered them today.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment has not quat test strips to check sanitizer concentration.
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04/06/2015 | Physical Recheck |
- Air drying of equipment and utensils
Observation: Clean pans and utensils are being wet stacked and not allowed to completely air dry.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink on the main line in the kitchen by the office is in disrepair. Bar hand sink basin was full of dry towels and not accessible. Employee removed the towels.
- Hand drying provided
Observation: No papertowels available at the dish room hand sink.
- Handwashing signage
Observation: Hand washing reminder signs not posted at all hand sinks.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Large container of stagnant water in a plastic tub sitting on the floor in the basement.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Multiple prepared food items in the main service line coolers were not date marked.
- Food temperature measuring devices are provided and readily accessible
Observation: No food probe thermometer available to check food temperatures.
- Hand and arm jewelry prohibition
Observation: Employee preparing food on the line was wearing bracelets.
- Bare hand contact with ready to eat foods
Observation: Food employee was handling ready to eat food items with bare hands. No disposable gloves or utensil usage. Manager discussed bare hand contact requirements with line cook, who then washed hands and put on gloves.
- 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: Ck Sausage(51F), diced tomatoes(49F), Ambient(50F) in the main prep line cooler located by the office door is not maintaining cold temperatures. Ranch(66F), tartar sauce(61F), raw chicken(45F), in the fryer reach in cooler are not maintaining proper cold temperatures. Chicago fire chicken(51F), Ambient(50F), sliced turkey(49F), in the pizza line prep cooler by the walk in cooler door was not properly cold holding. All perishable foods were discarded by the manager. A cooler service tech arrived onsite during the inspection and began working on the units. No food will be stored in the coolers until repaired.
- Plumbing system maintained in good repair
Observation: Back flow prevention device a the mop sink is in disrepair and leaking. A rag has been tied around the unit.
- Established procedures for responding to vomiting and diarrheal events
Observation: No Norovirus Bodily Fluids Clean up Procedure available at time of inspection.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager certificate available at time of inspection.
- 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 are not present in all coolers.
- Handwashing cleanser, availability
Observation:No hand soap available at the bar and dish room hand sinks.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No verifiable Employee Health Reporting Policy available.
- Eating, drinking, or using tobacco
Observation: Employee drinks with no lids stored on the server expo line. Discarded by manager.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No quat sanitizer solution set up in on the main prep line at time of inspection. Employee set up a new bucket at the correct concentration.
- Storage of clean linens, single-service, and single use articles
Observation: Boxes of single service items stored on the floor in the basement.
- 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: Black beans(127F), Marinara sauce(130F) held in the steam wells were not maintaining hot holding temperatures. Employee reheated items in the pizza ovens up to 165 and turned up the steam well setting. Dial had been turned down.
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03/25/2015 | Regular |
| No violation noted during this evaluation. | 04/08/2014 | Physical Recheck |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken parm stored above ready to eat foods in Victory cooler. Corrected by employee,
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to test concentration of sanitizer.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink in dish area had towels stored in basin. Hand sink at bar had a bag of clean towels stored in basin. Hand sink by pizza oven was blocked by a trash can and sanitizer bucket. All removed.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on blade of table mounted can opener. Debris build up on inside of bar soda gun nozzles. Cleaned by staff.
- Separation from food, equipment, utensils, linens, and single service
Observation: Multiple chemical spray bottles hung on bar hand washing sink. Removed by employee.
- 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 available in multiple reach in coolers throughout 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: Blue cheese dressing(51F), Sliced turkey(49F)in salad cooler in prep line was not maintained at 41F and below. Employee discarded product. Manager plans to move sandwich grill away from cooler.
- Sanitization methods - hot water, chemical
Observation: High temperature dish machine is not reaching minimal sanitizing temperature of 160F. Rinse temperature dial is reading 200F at final step. Manager called service company during inspection. Repair person will be onsite today. No dishes will be cleaned until machine is repaired. The bar has a large three compartment sink that can be used to wash,rinse, and sanitize temporarily.
- Food employees hair is effectively restrained
Observation: Employees preparing food were not wearing a hair restraint. Corrected.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up on floors by walls under cook line equipment in kitchen. Fan guards have dust build up in the walk in cooler.
- Equipment location, installation, repair, and adjustment
Observation: Damaged hood system vent above grills in kitchen.
- In-use utensils, between-use storage
Observation: Scoops with no handles stored in bins of dry goods and food containers in front salad prep cooler. Removed.
- Handwashing signage
Observation: Hand washing reminder signs not available at all hand washing sinks. Signs left by inspector.
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04/07/2014 | Routine |
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