- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Manager is intending to take class in November 4, 2015. The prof of registration and check provided.
- Indoor and outdoor surfaces
Observation: Shelving and back storage area removed and shelving in a bar area is partially painted. Manager is working on it and will finish painting very soon.
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09/14/2015 | Physical Recheck |
- Plumbing system maintained in good repair
Observation: The sink faucet on three compartments sink is leaking.All equipment must be in good working order. Repair. This is repeat violation.
- Food storage containers identified with common name of food
Observation: Overall labeling is good, but several containers with food items were found in home style cooler in the kitchen and reach in cooler in the bar with no label on them. Must label all food in plastic container to easily identify.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Food stored in a bar cooler with past shelf life 7/15/15.(dill dressing, sour cream- ranch and salsa) in plastic containers with no label or date. May not hold TCS (time/temp control for safety) food longer than 7 days from date of opening /preparation. May not hold TCS (time/temp control for safety) food longer than 7 days from date of opening /preparation. Food was discarded at time of inspection.CORRECTED on site.
- Storage of clean equipment and utensils
Observation: Single use utensils and cups stored on the floor in back storage area. Cups, utensils and single-service items must be stored in a clean, at least (6" inches) above the floor. Removed and corrected on site.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: 1) Vents in walk-in cooler and walk-in freezer are dusty, 2) Vent hoods in kitchen area have excessive grease buildup on screens. Ventilation systems must be maintained in a clean condition and need to be cleaned as often as necessary to prevent dripping and contamination.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment to reduce foodborne disease transmission.
- Miscellaneous sources of contamination
Observation: Both freezers in the kitchen has excessive amount of ice build up. Shall defrost as often as needed to prevent contamination of food from ice.
- Food storage - preventing contamination from the premises
Observation: 1) Boxes of food such as,tomato sauce, can food, and water stored on the floor in the walk-in cooler, 2) lemon stored on the floor in the bar area. All food and food items must be stored a minimum of 6" off the floor. Provide enough shelving so items are off the floor. Corrected on site.
- Eating, drinking, or using tobacco
Observation: Bucket with the cigarette and smoking remains in back storage are next to food. Must not smoke in the premise or must separate to prevent contamination. Removed from premises and keep in designated area. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following food and non-food contact surface contact surface have some build up: 1) hand contact surface, such as taps and home style refrigerator door handles are not clean on touch an sights, 2) cooking equipment (grill area). Cleans as often as necessary to keep it clean. This is repeat violation.
- Indoor and outdoor surfaces
Observation: Shelving in back storage are and reach-in cooler is rusty with paint and is peeling away. All surfaces exposed to food must be smooth, easily cleanable, and nonabsorbent. Seal shelving with two coats of light colored paint or varnish.This is repeat violation.
- Separation from food, equipment, utensils, linens, and single service
Observation: Detergent and chlorine sanitzer stored next to clean glasses and utensils in the bar area .Poisonous or toxic materials present a risk of contamination of food, equipment, utensils, linens, and single-service and single-use articles if not stored properly. Removed. Corrected on site.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager at the premise. Must have at least one certified food protection manager employee who has supervisory and management responsibility. Must take class in next six months.
- Light intensity
Observation: Missing light bulbs in beverage and glass reach- in cooler in the bar. Must provide adequate light intensity in the area where is food stored inside reach-in refrigerators for easily cleaning and maintaining.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Several unused pieces of equipment are in the back storage area. The premises should be free of non-functioning equipment that is not in use. --Observation: The flooring under the food preparation sink and 3 compartment sink is not a smooth, cleanable nonabsorbent surface. 2) Provide re-caulking behind the 3) compartment sink and handwashing sink to provide a smooth, cleanable, and nonabsorbent surface. Repair both area as needed.This is repeat violation.
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07/24/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: One gallon of milk was not date marked in the refrigerator at the bar. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD shall be date marked if NOT used within 24 hours.If not used within 7 days MUST be DISCARDED. The bartender dated during this inspection. Over all date marking is within compliance. CORRECTED ON SITE.
- Outer openings are protected
Observation: The exit/delivery door has some light shining through and does not close all the way. ALL exit doors shall be self closing and tight fitting to prevent entrance of rodents and pests. Suggest applying some weatherstripping and adjusting the closure.
- Indoor and outdoor surfaces
Observation: The wall at the entrance by the light switch of the kitchen has a hole. SHALL install a covering or other means to not have a hole in the wall to make a smooth and cleanable surface. --Observation: Near the storage area numerous boxes are laid on the floor for the cans not to leak on to the floor. Cardboard is not a smooth, cleanable, and nonabsorbent surface. Suggest emptying all contents of cans into the drain box and place the receptacles in a garbage bag. REMOVE ALL OF THE CARDBOARD.
- Plumbing system maintained in good repair
Observation: The 3 compartment sink faucet drips when the faucet is turned on. SHALL REPAIR AS NEEDED.
- Air drying of equipment and utensils
Observation: Numerous equipment items are stored in the sanitizer side of the sink and on the side by another sink that is not used. This sink could be used as a food preparation sink the plumbing already has at least a 1" air gap. The owner stated this food establishment has NO VEGETABLES SUCH AS LETTUCE OR FRUITS SUCH AS TOMATOES. The owner stated he installed some shelving after the last inspection, but this area is very unorganized. Suggest installing a few more shelves and some above the 3 compartment sink so all equipment can air-dry properly. THIS IS A REPEAT VIOLATION.
- Eating, drinking, or using tobacco
Observation: The owner was drinking from a uncovered glass. FOOD EMPLOYEE shall drink from a closed BEVERAGE container if the container is handled to prevent contamination. CORRECTED ON SITE.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The bar area had numerous straws on the floor which could be a attraction to pests and rodents due to the straws have soda/alcohol on them. The bartender removed all the straws off the floor during this inspection. The bar area has a drain box. When a customer is finished with the drink pour all contents into the drain box. REMOVE the straws from the drain box as often as necessary to keep clean. After getting the straws out of the drain box shall discard in the trash. CORRECTED ON SITE. --Observation: The "storage area" has numerous items that are not essential to the food establishment.The PREMISES shall be free of.Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.
- Toilet room
receptacle, enclosed, fixtures clean
- Poisonous or toxic materials used and applied
Observation: One spray can NOT approved for restaurants ie: Wasp & Hornet killer "Spectracide" This unapproved insecticide was discarded during this inspection. CORRECTED ON SITE.
- Storage and maintenance of wet and dry wiping cloths
Observation: One wet wiping cloth observed not being stored in any sanitizer. The wet wiping cloth was placed in the dirty clothes. Bartender was education and verbalized understanding. Wet cloths used for wiping SHALL ALWAYS BE KEPT IN SANITIZER. CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following food contact surfaces had some build up.The shoot of the ice machine, the bottom of the homestyle upright refrigerator,and the sides and upper part of the microwave. The refrigerator and microwave were CORRECTED ON SITE. Wash, rinse and sanitize the ice machine more often. Shall be completed as often as necessary to keep clean.
- Physical facilities maintained in good repair
Observation: The walk in cooler CONTINUES TO HAVE wood flooring which is in VERY POOR condition. THIS IS A REPEAT VIOLATION. The owner gave this inspector a invoice for an estimate to replace the floor. The owner agreed to have this corrected within 30 days. SHALL SEND A LETTER OF CORRECTION WITH A PICTURE that the FLOORING WAS REPAIRED.
- Drying mops
Observation: One mop was not air-drying properly. Owner was educated how to air-dry mops and also suggested to install hooks for mops.After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. CORRECTED ON SITE. --Observation:
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw hamburger patties stored in the walk in cooler above bread. Shall ALWAYS have raw meat stored lower than bread or any other type of ready to eat food items. THIS IS A REPEAT VIOLATION. CORRECTED ON SITE.
- Posting inspection reports
Observation: The last inspection was available for viewing for the inspector in the kitchen area BUT NOT POSTED AT EYE LEVEL FOR CONSUMERS TO VIEW. SHALL post this inspection in a conspicuous place for viewing.
- Posting of a valid license
Observation: The license was posted but at the end of the bar so not visible for most consumers. The owner moved to another location for consumers to view. CORRECTED ON SITE.
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06/04/2014 | Routine |
- Cleanability of floors, walls, and ceilings
Wood flooring in walk-in cooler is worn and no longer easily cleanable. All flooring installed must be cleanable, non absorbent, and easily cleanable. Refinish flooring.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
1) Eggs being stored in top shelve of door in homestyle fridge. 2) Raw hamburger being stored in container with ready to eat bacon. 3) Raw fish being stored over bread. All food mustbe stored in a manner that will prevent cross contamination, in order of the required cook temp with ready to eat foods on top. Handout given.
- Poisonous or toxic material containers
Using a bucket that was container for Orange Waterbase for ice bucket. Containers used for toxic chemicals must not be used for food. Use ice bucket made from approved source.
- Storage and maintenance of wet and dry wiping cloths
1) Bartender wearing bar rag. Observed cloth sitting next to bar 3 tank sink. Wiping cloths must be maintained in sanitizer inbetween uses. 2) Reusing beer flats for storage of dressing cups. Particale board beng used as shelving behind bar. All surfaces exposed to food and items must be smooth, nonabsorbent, and easily cleanable. Do not reuse cardboard. Paint shelving with 2 coats of light colored paint.
- Cleaning of cooking and baking equipment
1) Reusing single service pans. Signle servicepans are not designed to be wash, rinsed, and sanitized. Do not reuse items. 2) Food contact surfaces must be clean to sight and touch. Clean the folloing areas, pop gun, pop gun holder, ice machine, and fryer baskets. 3) Dried food debris on ceiling of microwave. Micorwaves must be cleaned every 24hrs. Clean micorwave.
- Outer openings are protected
Able to see light shine through outer doors. All outer openings must be protected from the entry of bugs and rodents. Repair as needed.
- Miscellaneous sources of contamination
1) Observed case of A1, cups, and single service items on floor throughout establishment. All food and food items must be stored a minimum of 6" off the floor. Move items to shelving. 2) Ice bin at bar does not have cover. When not in use ice must be protected from contamination. Provide a cleanable surface to cover ice, suggest plexi glass.
- Backflow protection
air gap, device standard, when required
- Light intensity
1) Light in dish area is burned out and unable to see clearly under equipment. Adequate lights in required for cleaning. Repair as needed. 2) The following areas must be cleaned, in between fryers and kitchen equipment, under bar 3 tank sink, under food prep sink. Cleaning must be maintained to prevent future issues.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Light in dish area is burned out and unable to see clearly under equipment. Adequate lights in required for cleaning. Repair as needed. 2) The following areas must be cleaned, in between fryers and kitchen equipment, under bar 3 tank sink, under food prep sink. Cleaning must be maintained to prevent future issues.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Deli ham in reach-in fridge was not dated. All potentially hazardous foods must be dated when cooked, prepped or packaged is opened and than used or discarded within 7 days.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
1) Vent in men's RR is not appear to be working. Every RR must be equiped with working vent. Repair as needed. 2) Vents ousid of hood, vent in dish area, and vent on condensor have considerable dust accumulation. Vents must be kept free from dust. Clean and maintain cleaning at frequency to prevent future issues.
- Plumbing system repaired according to law
1) Leak on faucet at mop sink. 2) Drain line onbar hand sink leaking inrto bucket. All plumbing must be maintained in good repair. Make repairs as needed.
- Material characteristics of non-food contact surfaces
1) Bartender wearing bar rag. Observed cloth sitting next to bar 3 tank sink. Wiping cloths must be maintained in sanitizer inbetween uses. 2) Reusing beer flats for storage of dressing cups. Particale board beng used as shelving behind bar. All surfaces exposed to food and items must be smooth, nonabsorbent, and easily cleanable. Do not reuse cardboard. Paint shelving with 2 coats of light colored paint.
- Air drying of equipment and utensils
All equipment is being stored in the sanitize tank of 3 tank sink. Must provide adequate air drying for equipment. Suggest installing shelving above the 3 tank sink to allow for storage and air drying.
- Food storage - preventing contamination from the premises
1) Observed case of A1, cups, and single service items on floor throughout establishment. All food and food items must be stored a minimum of 6" off the floor. Move items to shelving. 2) Ice bin at bar does not have cover. When not in use ice must be protected from contamination. Provide a cleanable surface to cover ice, suggest plexi glass.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Reusing single service pans. Signle servicepans are not designed to be wash, rinsed, and sanitized. Do not reuse items. 2) Food contact surfaces must be clean to sight and touch. Clean the folloing areas, pop gun, pop gun holder, ice machine, and fryer baskets. 3) Dried food debris on ceiling of microwave. Micorwaves must be cleaned every 24hrs. Clean micorwave.
- Hand drying provided
No paper towel available at bar hand sink. Every hand sink must provide a mean's to dry one's hands. Provide paper towel.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
1) Vent in men's RR is not appear to be working. Every RR must be equiped with working vent. Repair as needed. 2) Vents ousid of hood, vent in dish area, and vent on condensor have considerable dust accumulation. Vents must be kept free from dust. Clean and maintain cleaning at frequency to prevent future issues.
- Multiuse food contact surfaces are cleanable
1) Reusing single service pans. Signle servicepans are not designed to be wash, rinsed, and sanitized. Do not reuse items. 2) Food contact surfaces must be clean to sight and touch. Clean the folloing areas, pop gun, pop gun holder, ice machine, and fryer baskets. 3) Dried food debris on ceiling of microwave. Micorwaves must be cleaned every 24hrs. Clean micorwave.
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11/19/2013 | Routine |
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