| No violation noted during this evaluation. | 08/24/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 06/22/2015 | Physical Recheck |
- 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: Provolone and cheddar sliced cheese temperature at 46.9 and 47.0. Ambient temperature in cooler holding at 45.9. Employeee stated food products were in cooler overnight
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06/12/2015 | Physical Recheck |
- 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: Food items held in the large main 6 drawer cooler unit in the kitchen was unable to maintain proper cold holding again. Refrigeration unit in kitchen below flat top grill drawer contained par cooked hamburger patties(67F) par cooked fries(65F). All food in the 6 drawer cooler was discarded. No perishable food may be kept in the large 6 door cooler under the flat top until unit is correctly cold holding.
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06/05/2015 | Physical Recheck |
- 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: Food items held in the large main 6 drawer cooler unit in the kitchen was unable to maintain proper cold holding again. Refrigeration unit in kitchen below flat top grill drawer contained par cooked chicken(65F) par cooked hamburger patties(73F) raw hamburger patties (62F) par cooked fries(70,80F) Ham slices(65F)-Discarded. All other food product was removed from the cooler and taken downstairs to be cold held in the walk in cooler. Some food was placed in the second prep cooler that is working correctly. No perishable food may be kept in the large 6 door cooler under the flat top until unit is correctly cold holding.
- Eating, drinking, or using tobacco
Observation: Employee drinking from a cup without a lid. Another employee found a lid for the drink.
- Bare hand contact with ready to eat foods
Observation: New employee was assembling customer hamburgers with bare hands. Inspector notified person in charge of the kitchen who instructed the employee to put on gloves.
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06/01/2015 | Physical Recheck |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs stored above ready to eat foods in the downstairs walk in cooler. Person in charge moved the eggs and stored corretly.
- Common name-working containers
Observation: Multiple chemical spray bottles stored at the bar had not name of contents listed on the bottles. Employee labeled the bottles.
- Separation from food, equipment, utensils, linens, and single service
Observation: Bulk chemical cleaners stored on a basement rack above containers of food items. Person in charge moved the chemicals to create a seperation.
- Sanitization methods - hot water, chemical
Observation: Sanitizer concentration of the chemical dish machine in the kitchen tested low, 10ppm. A new bottle of chemical sanitizer was added and the dish machine tested at the correct cocentration.
- 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: Refrigeration unit in kitchen below flat top grill drawer contained par cooked chicken(67F) par cooked hamburger patties(67F) raw hamburger patties (58F) par cooked fries(90F) Cheese slices(50F) All food product was removed from the cooler and taken downstairs to be cold held in the walk in cooler. Some food was placed in the second prep cooler that is working correctly. Person in charge placed a service call, but was unable to confirm a service date. No perishable food may be kept in the large 6 door cooler under the flat top until unit is correctly cold holding. Person in charge stated that no food product are stored in the refrigerated drawers overnight and are brought up as needed.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- In-use utensils, between-use storage
Observation: Ice scoops stored on top of the ice machine in the basement.
- Eating, drinking, or using tobacco
Observation: Several employee drink cups with no lids stored throughout the kitchen at time of inspection. Employess removed the drinks.
- Foods are cooled using appropriate methods
Observation: Par cooked fries (90F) are stored in pans are stacked on top of each other and covered with plastic wrap not allowing rapid cooling. Person in charge removed the plastic and unstacked the pans.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the wall mounted fry slicer. Person in charge was not sure the last time the slicer was broken down and cleaned. Employee removed wall slicer to clean and sanitizer.
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05/22/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 08/22/2014 | Non Illness Complaint |
- Handwashing signage
Observation: No hand washing reminder sign posted at the bar. Inspector left a sign.
- Eating, drinking, or using tobacco
Observation: Employee eating and drinking in the kitchen at time of inspection. Food preparation had started. Foods items removed.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips to test the sanitizer concentration. Corrected onsite.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No sanitizer solution set up in the kitchen at time of inspection. Kitchen manager mixed up a chlorine sanitizer bucket.
- 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: Par cooked chicken breast(47.8F) and par cooked hamburgers(94F) stored in the reach in cooler drawers below the flat top grill are not maintaining cold temperatures of 41F or below. Kitchen manager stated items are par cooked and cooled for service. Meat is stacked high in the pans. Kitchen manager will use multiple pans to spread out the meat in the drawers to rapidly cool the par cooked burgers and chicken.
- Sanitization methods - hot water, chemical
Observation: Sanitizer concentration of the chemical dish machine in the kitchen tested low, 10ppm. Kitchen manager called service company at time of inspection who came onsite to service the unit.
- 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 not available in the kitchen prep cooler and the downstairs food walk in cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Inside of the kitchen microwave needs to be cleaned.
- Bare hand contact with ready to eat foods
Observation: Observed bar staff cutting oranges and limes with bare hands and not wearing gloves. Discussed issue with kitchen manager.
- Using a handwashing sink- operation and maintenance
Observation: Bar hand sink had items stored in the sink basin. Kitchen hand sink was used by staff for dumping liquids, rinsing foods, and washing utensils. Discussed with kitchen manager that hand washing sinks are for hand washing only. Owner stated a new three compartment sink is being installed in the kitchen soon.
- 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: sauteed vegetables(56F) were being reheated in the steam well. Staff removed the items and placed them on the flat top grill to rapidly reheat foods for hot holding.
- Food temperature measuring devices are provided and readily accessible
Observation: Kitchen does not have a food stem thermometer.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the blades of the kitchen fry cutter. Debris build up on the inside of both downstairs ice machines. Kitchen manager removed the fry slicer and cleaned the ice machines.
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07/01/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- 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
- Discharge from eyes, nose, and mouth
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11/05/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
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10/08/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed interior of ice machine dispensing had residue build up. Establishment has cleaned and sanitize interior ice barrier plate.
- Disclosure of menu items offered or served raw or undercooked
Establishment is reprinting new menus.
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09/30/2013 | Routine |
- Using a handwashing sink- operation and maintenance
Observed no paper towels at bar hand sink. Observed food employee using hand sink for other task instead of restricting use for hand washing only.
- Disclosure of menu items offered or served raw or undercooked
Observed no consumer advisory disclaimer and asterisk identifying items that may be undercooked.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Hand drying provided
Observed no paper towels at bar hand sink. Observed food employee using hand sink for other task instead of restricting use for hand washing only.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed standing water on kitchen floor. Observed hand washing sink in women's restroom was detached from wall.
- Eating, drinking, or using tobacco
Observed food employee drink out of an open beverage in the kitchen.
- Miscellaneous sources of contamination
Observed phone storege on prep surface in kitchen. Corrected. Observed box of ketchup stored on the ground of the walk-in cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed potato slicer was soiled. Observed downstairs basement ice barrier plate in interior of ice machine was soiled. --Observed wood not sealed located at kitchen hand sink and chemical storage area. Observed pop gun holster was soiled at the bar.
- Material characteristics of non-food contact surfaces
Observed wood not sealed located at kitchen hand sink and chemical storage area. Observed pop gun holster was soiled at the bar.
- Roasts held at a temperature of 130°F or above
Observed cut potatoes in container of water at a temperature of 70*F.
- Posting of a valid license
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw hamburger patties stored above produce and bacon in the downstairs walk-in cooler. Observed par cooked chicken stored above raw hamburger patties located at the drawer under flat top grill in kitchen.
- Food storage - preventing contamination from the premises
Observed phone storege on prep surface in kitchen. Corrected. Observed box of ketchup stored on the ground of the walk-in cooler.
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09/17/2013 | Routine |
- Refuse, recyclables, and returnables
materials, design, construction, and installation
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03/19/2013 | Routine |
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