- equipment food contact surfaces and utensils clean to sight and touch.
Observation:In process of cleaning and sanitizing all food contact surfaces after kitchen addition construction, must be done before open for business.
- 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:One Hobart upright cooler near warewashing is at 48 degrees F now, no food in unit currently, service has been called. Must not use until can maintain 41 degrees or less. Has many other cooling units able to be used.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:In process of cleaning all non-food contact surfaces post construction.
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10/14/2014 | Other |
| No violation noted during this evaluation. | 07/01/2014 | Non Illness Complaint |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Overall good job on date marking however milk and juice must be dated when opened and than used or discarded with 7 days.
- In-use utensils, between-use storage
Observation: Scoops in dry products are being stored in product. In use utensils being stored in product must be stored with their handles inverted. Keep handles inverted.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths must be maintained in sanitizer in between uses
- Ice used as exterior coolant not used as a food
Observation:Beer bottles observed in bar ice bin. Ice being used as a coolant is not to be used for drinks. Bottles removed during inspection.
- Common name-working containers
Observation:Spray bottles of sanitizer and degreaser in the basement were not labeled. Working containers must be labeled with the common name of the product. Labeled during inspection.
- Using a handwashing sink- operation and maintenance
Observation:1) Employee washing knife in basement prep area hand sink. 2) Kitchen hand sink was blocked by dirty dishes. All hand sinks must be maintained for hand washing only. Employees were educated and dishes were moved.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation:Bins for flour, sugar, etc are no longer clean to sight. Clean bins and maintain cleaning at frequency to prevent future accumulation of residue.
- Food storage - preventing contamination from the premises
Observation:Several items on the floor in the basement. All food and food items must be stored a minimum of 6" off the floor.
- Posting inspection reports
Observation:License is not posted as required.
- Equipment location, installation, repair, and adjustment
Observation: Pop gun nozzle is broken and repaired with masking tape. Food contact surfaces must be maintained in good repair. Pepsi to replace.
- Drying mops
Observation: Mop being stored in mop bucket in water. Mop must be stored in a manner that will allow for air drying without soiling walls and equipment.
- Posting of a valid license
Observation:Most recent inspection is not posted as required.
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01/02/2014 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
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04/19/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Food prep area was affected by flood water. All food contact surfaces must be washed, rinsed, and sanitized.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation:All food contaminated by flood waters must be discarded.
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04/18/2013 | Other |
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