- Storage and maintenance of wet and dry wiping cloths
ObservationHas wiping cloth at bar not in sanitizer solution, must keep submerged in sanitizer when cloths are wet.
- Miscellaneous sources of contamination
Observation:Has handsink at bar immediately adjacent to clean glassware end of three compartment sink, must provide a barrier or shield to protect this glassware while air drying.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has dipping sauces in portion cups, must date mark any that are not used in first 24 hours, corrected on site.
- Sponges not used on clean or in use food contact surfaces
Observation:Has sponge/green scratcher, must not use sponge on food contact or clean surfaces. Will remove from use on these surfaces and use cloth for dish washing.
- Cleanability of floors, walls, and ceilings
Observation:Door jam on right edge by back door in kitchen is still bare wood, must seal with at least two coats of light colored paint or varnish to make surfaces, smooth, cleanable, and nonabsorbent.
- In-use utensils, between-use storage
Observation:1)Has scoops in sugar and salad toppings that are round portion cups without handles, must use scoop with handle and keep inverted out of product if want to reuse. 2)Has tongs and spoons for salads stored in room temp water, must keep water at 135 degrees F or higher to store scoops in water, discarding water now.
- Designated areas for employees
use of designated areas by employees
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Some buildup on chute edge and chute shield, must empty, wash, rinse, sanitize and let air dry before refill.
- Established procedures for responding to vomiting and diarrheal events
Observation:Needed to formalize the plan for cleanup of V&D events, given additional examples. Must have supplies readily available to use with instructions.
- Common name-working containers
Observation:Must label sanititzer bucket to identify contents.
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01/28/2015 | Regular |
- Hand drying provided
Observation: Supply proper hand drying for hand sink behind bar area that is easily accessible.
- Backflow protection
air gap, device standard, when required
- Food temperature measuring devices are provided and readily accessible
Observation: Provide thermometers for all reach-in cooler to ensure units are maintained 41*F or below at all times.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Clean buildup and dust in door gaskets of a ll reach-in coolers
- Stored frozen foods shall be maintained frozen
Observation:Cooler/ freezer unit is holding 27*f for for entire unit. Maintain freezer 0*f or below and cooler 41*f or below. Service unit.
- Plumbing
materials, design, construction and installation
- Using a handwashing sink- operation and maintenance
Observation: Can not use hand sink behind bar area to dump drinks. Must supply a separate dump sink that is easily accessible.
- Food storage - preventing contamination from the premises
Observation: Raise shelving at least inches off the floor for food protection and easy cleaning for 1) Shelving under hot hold unit and 2) Shelving under grills.
- Multiuse food contact surfaces are cleanable
Observation: Replace rusting lade for can opener.
- Disclosure of menu items offered or served raw or undercooked
Observation: Provide disclosure statement near all food that may be served raw or under cooked. Or asterisk near only food that may be cooked to order. CORRECT WHEN PRINT NEXT MENUS.
- Cleanability of floors, walls, and ceilings
Observation: Provide non absorbent and cleanable wall board (ex. FRP) 1) Behind mop sink and 2) Behind hot hold steam table. 3) Install cove base in office area if food and supplies will be stored in room.
- Light intensity
Observation: 2 burnt out light under hood system. Replace for adequate lighting.
- Outer openings are protected
Observation: Provide a self-closing door closure for back door in kitchen area for pest control prevention.
- Material characteristics of non-food contact surfaces
Observation: 1) Seal bare wood under bar top 2) Replace or powder coat rusting racks in reach-in beer cooler 3) Caulk behind hand sink counter on both men's and women's restroom 4) Caulk around back of mop sink 5)Seal or cover bare wood under serving window 6) Caulk or raise wall board around serving window to close gaps 7) Seal bare wood supports for shelving in office 8) Seal bare wood support for hand sink in kitchen area 9) Caulk around drain line in wall under hand sink in kitchen area 10)Cover or Coat back of door for walk-in cooler. All non food contact surfaces must be smooth, non absorbent , and easily cleanable.
- Light bulbs, protective shielding
Observation: Provide a shatter resistant light bulb in pop corn machine to prevent broken glass contamination.
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05/09/2014 | Pre Opening |
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