- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: standing water throughout the back prep area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: pop nozzles in the kitchen and underneath pop machine soiled - corrected at the time of the inspection.
- Food storage - preventing contamination from the premises
Observation: items stored on the floor in the dry storage area and by the back entry door.
- Hand drying provided
Observation: paper towels needed at bar hand sink, by kitchen entry door, and dish area hand sink - corrected at time of inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: sani buckets throughout facility stored on the floor - need to be stored up off the floor.
- Handwashing cleanser, availability
Observation: soap needed at wait staff/in front of dish machine hand sink - corrected time of inspection.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Food storage containers identified with common name of food
Observation: containers in the dry storage that need to be labeled.
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08/28/2015 | Regular |
| No violation noted during this evaluation. | 12/31/2014 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Pop nozzles and area around the nozzles soiled.
- Food is properly labeled
Observation: large container of breading and a couple of other round containers were not labeled with common name.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Wall in the back where the new steam wells are has mold growing on it.
- Plumbing system maintained in good repair
Observation: Faucet with the hose connected to it by the dishmachine is leaking.
- Handwashing signage
Observation: No handwashing signs in the restroom.
|
12/23/2014 | Regular |
- Food storage - preventing contamination from the premises
Observation:Boxes of food stored on the floor in the walk-in freezer.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Ceiling vents collecting dust.
- Physical facilities maintained in good repair
Observation:Several floor tiles missing in the dish machine area, by the ice machine and back door.
|
05/16/2014 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
|
11/19/2013 | Routine |
- Plumbing system repaired according to law
Over flow drain pipe on the dirty side of the dishmachine leaking.
- Handwashing signage
Restrooms. Left signs today.
- Designated areas for employees
use of designated areas by employees
|
11/07/2013 | Routine |
- Outer openings are protected
Corrected at time of inspection
|
04/22/2013 | Routine |
- Food storage - preventing contamination from the premises
- Outer openings are protected
|
04/04/2013 | Routine |
- Outer openings are protected
|
03/21/2013 | Routine |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Lots of dust in the ceiling vents.
- Maintaining premises free of litter and unnecessary equipment
Floors soiled especially under equipment throughout the establishment. Very strong odor coming from under the sink in the bar area. Lots of stuff outside by the garbage area that is no longer being used.
- Cleanability of floors, walls, and ceilings
Several tiles missing throughout kitchen.
- Cleaning of cooking and baking equipment
Wine glasses at the bar finger printed up. Cutting board on prep table has dark stains. Baked on food remains on sheet pans in the kitchen.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment throughout the establishment. Very strong odor coming from under the sink in the bar area. Lots of stuff outside by the garbage area that is no longer being used.
- Food storage containers identified with common name of food
Margarine bottle and water bottle on the microwave not labeled with common name.
- Plumbing system repaired according to law
Drain line cold storage sauce on the cookline leaking. Also water line on the dump sink at the bar.
- equipment food contact surfaces and utensils clean to sight and touch.
Wine glasses at the bar finger printed up. Cutting board on prep table has dark stains. Baked on food remains on sheet pans in the kitchen. --Dust throughout kitchen on ceiling and walls. LIghts in the walk-in are full of water.
- Cutting surfaces maintained
Wine glasses at the bar finger printed up. Cutting board on prep table has dark stains. Baked on food remains on sheet pans in the kitchen.
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03/14/2013 | Routine |
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