- Cutting surfaces maintained
Observation: cutting boards need to be replaced or sanded down.
- Food storage - preventing contamination from the premises
Observation: items stored on the floor in the basement dry storage area.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: updated certificated food protection manager certification needed.
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01/14/2016 | Regular |
| No violation noted during this evaluation. | 07/14/2015 | 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: thermometers needed at both beer coolers at bar and 3 reach-in coolers in kitchen.
- Bare hand contact with ready to eat foods
Observation: observed employee prepping vegetables without gloves - smaller gloves need to be ordered to accommodate all employees.
- Food storage - preventing contamination from the premises
Observation: items stored on the floor in the walk-in cooler and throughout the kitchen.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: items throughout the coolers past date - discarded at time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: test strips needed for 3 compartment sink and dishwasher.
- Hand drying provided
Observation: paper towels needed at bar handsink and handsink next to walk-in cooler - corrected st time of inspection.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: microwave needs to be cleaned.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: items throughout the coolers not datemarked.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: coolers and freezer through out kitchen need cleaned/outside of meat fridge needs cleaned/under equipment throughout needs to be cleaned.
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06/04/2015 | Regular |
| No violation noted during this evaluation. | 11/13/2014 | Physical Recheck |
- Food storage - preventing contamination from the premises
Observation: items stored on the floor in the walk-in cooler.
- Test kit provided and used to measure sanitizing solution concentration
Observation: test strips needed for dish machine and manual dishwashing.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: several items throughout walk-in cooler and line coolers past labeled date - discarded at the time of the inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: north freezer needs to be defrosted.
- Handwashing signage
Observation: handwash sign needed at handsink next to the walk-in cooler.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: items in walk-in cooler and sandwich line cooler stored incorrectly - raw meats stored over ready to eat foods.
- Food storage containers identified with common name of food
Observation: several items throughout walk-in cooler and line coolers need to be labeled.
- Disclosure of menu items offered or served raw or undercooked
Observation: provided the language for the consumer advisory to post in the public's view for items that can be served under-cooked. Facility just got new menus, and will not be printing new menus until possibly some time next year. If new menus are printed the advisory must be in the menus.
- Hand drying provided
Observation: paper towels needed at the bar handsink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: several items throughout walk-in cooler and line coolers need to be date-marked.
- Equipment location, installation, repair, and adjustment
Observation: microwave needs to be cleaned.
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10/30/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Not all prepared PHF in date-marked.
- Food storage - preventing contamination from the premises
Cups in downstairs dry storage on floor. Thawing meats in sink at room temperature. Thaw in fridge or under cold running water.
- Frozen PHF/TCS foods are properly slacked and thawed
Cups in downstairs dry storage on floor. Thawing meats in sink at room temperature. Thaw in fridge or under cold running water.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean kitchen ice machine.
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08/13/2013 | Routine |
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