- Separation from food, equipment, utensils, linens, and single service
Observation: Hand soap was stored on the top of food prep sink. Chemical items must be store separated from food contact surface. Remove.
- Common name-working containers
Observation: Hand soap not labeled at bar. Must label all working containers for easy identify. Labeled. Corrected at time of inspection.
- Posting inspection reports
Observation: Didn't post the most recent inspection report. Must post in area viewable to the public.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Inside of Arctic Air reach-in cooler has food debris buildup. Must clean more frequently to prevent contamination.
- Eating, drinking, or using tobacco
Observation: Employee beverage cup has no lid in kitchen. Food employee must drink from a closed beverage container to prevent mouth to hand contamination.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: 1) Meat patties were stored above deli in kitchen line cooler 2) Raw meats were stored above cooked food in reach-in cooler. Food must be stored by cook temperature: higher cook temp items must be stored on the lower shelf.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed deli meats without date mark in kitchen line cooler. Must date mark all ready to eat food it not used within 24 hours after opened or preparation. Have 7 days from day marked to use or discard.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't provide thermometer at most cold holding units in facility. Must provide thermometer to ensure adequate temp is maintained.
- In-use utensils, between-use storage
Observation: 1) Ice scoop were stored on wiping cloth on ice machine. Must stored utensil must must be stored on smooth, nonabsorbent, and easy cleanable surface. Removed wiping cloth. 2) Ice scoop was laying on ice in ice bin at bar. Must store outside of ice and keep inverted to prevent contamination. Removed. Corrected at time of inspection.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu does not identify what foods may be served undercooked or raw. Must highlight food that may be served under-cooked or raw.
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09/15/2015 | Regular |
| No violation noted during this evaluation. | 06/26/2015 | Physical Recheck |
- Equipment location, installation, repair, and adjustment
Observation: Gaskets on cooler doors are torn and in disrepair. All equipment must be maintained according to manufacturer requirements. Replace gaskets.
- 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: Kitchen line reach-in cooler had an ambient air temp of 48.8 degrees. All potentially hazardous foods must be maintained at 41 degrees or less. Service is scheduled for tomorrow.
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06/16/2015 | Physical Recheck |
- Safe, unadulterated, honestly presented
Observation: Fire suppression system discharged in kitchen. All food that has been affected by chemicals or smoke must be discarded. No food may be restocked prior to approval.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Utensils, dishes, cutting boards, deli slicer, and ice machine were affected by chemical from fire suppression system. All food contact surfaces must be washed rinsed and sanitized. Unable to clean toaster and must be discarded.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: All equipment that has been affected by fire suppression discharge must be clean.
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06/12/2015 | Non Illness Complaint |
- Material characteristics of non-food contact surfaces
Observed cardboard being reused to hold food items and paper products. Must not reuse cardboard because it is not a smooth, easily cleanable, and nonabsorbent surface.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Kenmore freezer lid is in poor condition and repaired with tape. Must repair or replace door to provide a smooth, easily cleanable, and nonabsorbent surface. May not use tape to repair. Also door gaskets on most prep coolers except stand up freezer and cooler are torn. Must replace door gaskets to ensure adequate temp is maintained. 2) Slicer was observed soiled. Must clean to prevent buildup of bacteria.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed cooked meats without updated date mark when brought from freezer. Must update date mark when foods are brought out of freezer and hold for no longer than 7 days counting day one as day pulled from freezer.
- Laundry facilities
requirement, location, and use
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw pork ribs stored in same container as raw ground beef. Must adequately separate raw animal products of different animal species in different containers.
- Sanitization methods - hot water, chemical
Bar sanitizer was tested without enough sanitizer. Must maintain quat sanitizer between 200-400ppm for adequate sanitation. Corrected at time of inspection
- Disclosure of menu items offered or served raw or undercooked
Menu does not identify what foods may be served undercooked or raw. Must include statement "may be served under-cooked or raw" below "1/2 pound chuck wagon burgers". Statement may also say "may be cooked to order".
- Drying mops
Observed mop bunched up in mop sink. Must allow mop head to air dry when not in immediate use to prevent buildup of bacteria.
- Common name-working containers
Spray bottles and squeeze bottles of chemicals were not labeled with common name of product. Must label all working containers with common name of product to allow for easy identification.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Bar keg cooler that holds juices and mixes has a broken thermometer. Must have a thermometer in all coolers that hold potentially hazardous food.
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08/29/2013 | Routine |
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