| No violation noted during this evaluation. | 10/26/2015 | Physical Recheck |
- Food storage containers identified with common name of food
Observation: Unlabeled working container containing a white powder.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation:Gravy was not temped by the cook to ensure that it was reheated to 165 degrees prior to putting in hot hold.
- Responsibility of the food employee to comply with the exclusion or restriction
Observation: Employee reporting agreements not available.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: No thermometers available to temp foods.
- Handwashing signage
Observation:Employee handwashing signs missing in both basement restrooms.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No current CFPM employed by establishment.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Established procedures for responding to vomiting and diarrheal events
Observation: No vomiting or diehreal procedure on site.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Chlorine test strips were not available to test sanitizer concentration in dish machines
|
10/21/2015 | Regular |
- Mechanical ventilation
Observation: Gas stove/oven not located under a hood system. must provide mechanical ventilation. Repeat violation.
- Material characteristics of non-food contact surfaces
Observation: Re-surface 1) White painted shelving for dry storage area in kitchen and 2) Outside door of walk-in cooler in kitchen area to make surfaces smooth and easily cleanable.
- In-use utensils, between-use storage
Observation: Scoop for cornmeal did not have a handle. Scoop must have a handle that is is invert and out of food to prevent hand contamination.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1) Inside large ice machine ice chute has growth. Must drain, clean, and sanitize frequently to prevent contamination. Repeat violation. 2) Inside bottom shelf of reach-in freezer near fryers has food build-up. Clean.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean walls behind fryers. Suggest power washing if grease is difficult to remove.
- Bare hand contact with ready to eat foods
Observation: Kitchen staff must wear gloves when handling ready-to-eat foods (ex. buns, food for salad bar,etc.) or use utensils to prevent bare hand contamination. Corrected on site with education.
- Light bulbs, protective shielding
Observation: Shield lights under bar counter to prevent broken glass contamination.
- Cleanability of floors, walls, and ceilings
Observation: Cracked tiles in kitchen area, must replace to make floor smooth and easily cleanable.
- Equipment location, installation, repair, and adjustment
Observation: Replace torn door gasket for reach-in cooler adjacent to grills.
- Food storage containers identified with common name of food
Observation: Large white food storage container must be labeled with common name of food item for easy identification. Ex. Flour, corn meal, etc.)
- Cleaning of cooking and baking equipment
Observation: Large convection oven shave grease and food build-up. Clean more frequently to prevent build-up.
- Eating, drinking, or using tobacco
Observation: Employee drink in bar area not covered. Must cover drinks to prevent contamination of food. areas.
- Demonstration of Knowledge
Observation: Kitchen cook needs more education of cooking temperatures and hot holding temperatures. Ensure all food is cooked to proper temperature to prevent food borne illness. Showed temperature cooking chart located in kitchen area. Corrected on site with education.
|
08/25/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
1) Milk in server statin must be datemarked if not used within 24 hours after opening. 2) Baked potatoes in walk-in cooler must be date marked if not used within 24 hours after baking. Have 7 days from date mark to use or discard product.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Internal ice chut in large ice machine in basement has growth. Must Drain, wash, rinse, and sanitize machine moref requently to prevent contamination of ice. 2) Pop nozzles have growth. Remove blue attachment and clean. --1) White paint on wood dry goods shelving in kitchen is rough and no longer easily cleanable. Re-surface with at least 2 coats of light colored paint to make smooth. 2) clean floor and shelving in walk-in cooler for kitchen area. 3) Clean bottom shelf in True freezer next to fryers.
- Material characteristics of non-food contact surfaces
1) White paint on wood dry goods shelving in kitchen is rough and no longer easily cleanable. Re-surface with at least 2 coats of light colored paint to make smooth. 2) clean floor and shelving in walk-in cooler for kitchen area. 3) Clean bottom shelf in True freezer next to fryers.
- Miscellaneous sources of contamination
1) Shelving in basement must be adjust to maintain 6 inches off the floor for easy cleaning and food protection. 2) Washing dishes next to food preparation sink. Must adequately space apart or provide a slash guard for compartment used to wash fruits and vegetable to prevent dirty water contaminating sink used for food. 3) Ice build-up from leak in condenser drain. Repair to prevent ice from build-up up on food items.
- Test kit provided and used to measure sanitizing solution concentration
Provide quat test strips for quat tablets used for kitchen sanitizer. Quat test strips must be maintained 200ppm.
- Food storage - preventing contamination from the premises
1) Shelving in basement must be adjust to maintain 6 inches off the floor for easy cleaning and food protection. 2) Washing dishes next to food preparation sink. Must adequately space apart or provide a slash guard for compartment used to wash fruits and vegetable to prevent dirty water contaminating sink used for food. 3) Ice build-up from leak in condenser drain. Repair to prevent ice from build-up up on food items.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
1) Oven in kitchen not under hood system. (not being use)- remove or place under hood for proper ventilation. 2) Vents for hood system have grease build-up and need cleaned.
- Cleanability of floors, walls, and ceilings
Cracked tile in kitchen area. Replace with an easily cleanable and smooth surface.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Clean tile under fryers.
- 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) Oven in kitchen not under hood system. (not being use)- remove or place under hood for proper ventilation. 2) Vents for hood system have grease build-up and need cleaned.
- Storage or display of food in contact with water or ice
1) Shelving in basement must be adjust to maintain 6 inches off the floor for easy cleaning and food protection. 2) Washing dishes next to food preparation sink. Must adequately space apart or provide a slash guard for compartment used to wash fruits and vegetable to prevent dirty water contaminating sink used for food. 3) Ice build-up from leak in condenser drain. Repair to prevent ice from build-up up on food items.
|
10/01/2013 | Routine |
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