| No violation noted during this evaluation. | 01/28/2016 | Follow Up LOC |
- Foods are cooled using appropriate methods
Observation: chicken breasts observed. Proper cooling practices should be put in place
- Cleanability of floors, walls, and ceilings
Observation: missing floor tiles behind bar-floor is no longer smooth and easily cleanable
- 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: There needs to be a verifiable training program of reportable symptoms and illnesses. Form 1-B or equivalent
- Storage or display of food in contact with water or ice
Observation: standing water in bottom of make table in kitchen. Food containers come in contact with the stagnant water then are placed on the cutting boards and counter tops.
- Use of lead, copper, and galvanized metal as a food contact surface
Observation: open metal can of tomato sauce was used as a food storage vessel today. Should be moved to a food safe dish once open.
- Protecting food from environmental contamination
Observation: soda boxes and clean equipment and utensils stored under unsheilded sewer lines in basement. Insulated pizza boxes sitting in stagnant water on floor in basement.
- Eating, drinking, or using tobacco
Observation: uncovered drinking cups observed in the food prep area
- Hand drying provided
Observation: hand sink in basement was missing paper towels today
- Backflow protection
air gap, device standard, when required
- 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: chicken breasts in basement walkin cooler 46.7deg. Meat mixture in kitchen make table 47.3 deg during my inspection. Unit may need adjusted or serviced.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: two containers of cooked chicken breasts cooling since yesterday were in covered & sealed containers. After 24 hours they are still 46.7 deg internally. Product should be discarded or reheated to 165deg min and cooled properly.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: slicer in basement had food buildup on area near blade which could come in contact with food
- 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 missing in several coolers and make tables today. It is not possible to properly monitor cooler temperatures without thermometers.
|
12/15/2015 | Regular |
| No violation noted during this evaluation. | 12/19/2014 | Follow Up LOC |
- 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 easily visible in either make table in kitchen
- Physical facilities maintained in good repair
Observation: bar floor is not smooth and easily cleanable with missing floor tiles
- Beverage tubing, cold plates, and ice unit drain lines
Observation: ice used in drinks is not separated from ice used on cold plate and beverage tubing
- Hand drying provided
Observation: paper towel dispenser in mens restroom was not working today
- Protecting food from environmental contamination
Observation: bag of onions sitting on basement floor
- When to wash
Observation: several opportunities arose during today's inspection when food prep and waitstaff should have washed hands. Go through when, where and how to wash hands with all staff.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Preventing contamination from equipment, utensils, and linens
Observation: spoon handle laying in the cole slaw in kitchen make table. Need longer utensil
- Light bulbs, protective shielding
Observation: sheilds missing on lights over food prep area in basement
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: basement food prep area needs a thorough cleaning
- 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: walk in cooler at right of basement steps was 47.4 deg today using my digital stem thermometer. Unit thermometer agreed.
|
11/25/2014 | Regular |
- 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
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
12/03/2013 | Routine |
- Linens- cleaning and storage
Critical: can opener and slicer in basement food prep area are very dirty and are not being properly cleaned and sanitized. This is a big opportunity for cross contamination. Ice machine needs cleaning lots of mold visible. Hobart has lots of splashes and is not being proplery cleaned. Clean dough tubs/lids are stored upside down on the grimy peeling painted table in basement. This table should be resurfaced so it is smooth and easily cleanable and kept clean. Several plastic containers throughout the facility are in dire need of cleaning (wrapped silverware container, sugar & flour in basement) these should be washed, rinsed and sanitized before every refill. A scoop with a handle is needed when dispensing RTE food such as parmesan cheese and crushed red pepper flakes. Non critical: Ice used for drinks should be seperated from ice used to keep cold plate and tubing cold. These areas are not able to be properly cleaned and sanitized. Soda gun holders both had slime in today-wash daily if needed.
- Multiuse food contact surfaces are cleanable
Critical: can opener and slicer in basement food prep area are very dirty and are not being properly cleaned and sanitized. This is a big opportunity for cross contamination. Ice machine needs cleaning lots of mold visible. Hobart has lots of splashes and is not being proplery cleaned. Clean dough tubs/lids are stored upside down on the grimy peeling painted table in basement. This table should be resurfaced so it is smooth and easily cleanable and kept clean. Several plastic containers throughout the facility are in dire need of cleaning (wrapped silverware container, sugar & flour in basement) these should be washed, rinsed and sanitized before every refill. A scoop with a handle is needed when dispensing RTE food such as parmesan cheese and crushed red pepper flakes. Non critical: Ice used for drinks should be seperated from ice used to keep cold plate and tubing cold. These areas are not able to be properly cleaned and sanitized. Soda gun holders both had slime in today-wash daily if needed.
- Separation from food, equipment, utensils, linens, and single service
All blank spray bottles need to be labeled and kept labeled. Cleaner in spray bottles should not be stored by veggie oil in spray bottles in a food prep area at all and especially when neither bottle is labeled.
- Light bulbs, protective shielding
light over food prep area in basement needs sheild
- Food employees outer clothing is clean
Food handler should be wearing a washable apron or cleaner clothes when working in kitchen.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Critical: can opener and slicer in basement food prep area are very dirty and are not being properly cleaned and sanitized. This is a big opportunity for cross contamination. Ice machine needs cleaning lots of mold visible. Hobart has lots of splashes and is not being proplery cleaned. Clean dough tubs/lids are stored upside down on the grimy peeling painted table in basement. This table should be resurfaced so it is smooth and easily cleanable and kept clean. Several plastic containers throughout the facility are in dire need of cleaning (wrapped silverware container, sugar & flour in basement) these should be washed, rinsed and sanitized before every refill. A scoop with a handle is needed when dispensing RTE food such as parmesan cheese and crushed red pepper flakes. Non critical: Ice used for drinks should be seperated from ice used to keep cold plate and tubing cold. These areas are not able to be properly cleaned and sanitized. Soda gun holders both had slime in today-wash daily if needed.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
vent over clean plates is very dirty
- equipment food contact surfaces and utensils clean to sight and touch.
Freezers in basement need cleaned and defrosted. Floor and walls in pizza prep area in basement are very dirty and splashed. A deep cleaning is needed throughout this entire area. --Critical: can opener and slicer in basement food prep area are very dirty and are not being properly cleaned and sanitized. This is a big opportunity for cross contamination. Ice machine needs cleaning lots of mold visible. Hobart has lots of splashes and is not being proplery cleaned. Clean dough tubs/lids are stored upside down on the grimy peeling painted table in basement. This table should be resurfaced so it is smooth and easily cleanable and kept clean. Several plastic containers throughout the facility are in dire need of cleaning (wrapped silverware container, sugar & flour in basement) these should be washed, rinsed and sanitized before every refill. A scoop with a handle is needed when dispensing RTE food such as parmesan cheese and crushed red pepper flakes. Non critical: Ice used for drinks should be seperated from ice used to keep cold plate and tubing cold. These areas are not able to be properly cleaned and sanitized. Soda gun holders both had slime in today-wash daily if needed.
- Roasts held at a temperature of 130°F or above
Walk-in cooler to the right at the bottom of the stairs deli meat was 44.5 deg today using my digital stem thermometer. Unit thermometer showed 50deg. This unit is habitually out of temp.
- Foods are cooled using appropriate methods
Covered/sealed containers take entirely too long to cool. Cool with lids off or vented then cover once through the danger zone. see handout
- Common name-working containers
All blank spray bottles need to be labeled and kept labeled. Cleaner in spray bottles should not be stored by veggie oil in spray bottles in a food prep area at all and especially when neither bottle is labeled.
- Using a handwashing sink- operation and maintenance
designated hand sink in kitchen should be clean and clear at all times to encourage frequent hand washing.
- When to wash
All food handlers should know when to wash hands. Entering the kitchen from outside (taking out garbage? smoke break?) would require hand washing before entering kitchen to work on food prep. Scraping off dirty dishes would require hand washing before entering kitchen and doing food prep. Then handled clean dishes after this. Have all food handlers sign the handout and return.
- Beverage tubing, cold plates, and ice unit drain lines
Critical: can opener and slicer in basement food prep area are very dirty and are not being properly cleaned and sanitized. This is a big opportunity for cross contamination. Ice machine needs cleaning lots of mold visible. Hobart has lots of splashes and is not being proplery cleaned. Clean dough tubs/lids are stored upside down on the grimy peeling painted table in basement. This table should be resurfaced so it is smooth and easily cleanable and kept clean. Several plastic containers throughout the facility are in dire need of cleaning (wrapped silverware container, sugar & flour in basement) these should be washed, rinsed and sanitized before every refill. A scoop with a handle is needed when dispensing RTE food such as parmesan cheese and crushed red pepper flakes. Non critical: Ice used for drinks should be seperated from ice used to keep cold plate and tubing cold. These areas are not able to be properly cleaned and sanitized. Soda gun holders both had slime in today-wash daily if needed.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Thermometer is innaccurate on upright cooler in corner of kitchen. Was unable to find thermometers in either of the make tables. These should be right up front to monitor constantly to ensure units are working properly.
|
11/18/2013 | Routine |
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