| No violation noted during this evaluation. | 11/24/2015 | Follow Up LOC |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Various potentially hazardous foods are not dated marked for keeping over 24 hours.
- Handwashing signage
Observation: No signage at hand washing sink in prep area, kitchen or bar. Provided signage during inspection.
- Protecting food from environmental contamination
Observation: Ice used for beverages in bar is uncovered and exposed. Shrimp is thawing in standing water in sink.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometers are not provided in coolers holding potentially hazardous foods.
- Drying mops
Observation: Mops are stored on floor to dry.
- 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: Sliced tomatoes and guacamole in cooler at bar kitchen temped 45 degrees. Staff discarded items.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths are stored out on counter.
- Outer openings are protected
Observation: Back exterior door in kitchen has visible light exposed.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meats stored above pastries in walk in cooler.
- 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
Observation: Vent hood and filter are visible soiled.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Staff are thawing prosciutto and salmon at room temperature.
- Sanitization of food contact surfaces - before use and after cleaning
Observation:Staff are not using sanitizing solution on tables.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw beef stored above raw fish in walk in cooler.
- Foods are cooled using appropriate methods
Observation: Staff is cooling soup covered in walk in cooler.
- Eating, drinking, or using tobacco
Observation:Uncovered personal beverages stored in work stations.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Ice machine in upstairs kitchen and microwave on service line are not clean to sight or touch.
- When to wash
Observation: Staff did not wash hands prior to wearing gloves.
- Identifying information-original container
Observation: Chemical spray bottles are not labeled.
|
11/10/2015 | Regular |
| No violation noted during this evaluation. | 06/29/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up of vomiting and diarrhea events.
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with the common name of the food.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Various potentially hazardous foods held longer than 24 hours not date marked.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Upstairs dish machine not sanitizing food contact surfaces.
- Package integrity
Observation: Dented can in storage area. Can was removed during inspection. Corrected.
- Outer openings are protected
Observation: Back door with light coming through.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometers not provided in coolers.
- Sanitizers
Observation: Bleach sanitizer in bucket above 100ppm.
- In-use utensils, between-use storage
Observation: Scoop stored in food.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: Mechanical dish machine with hot water sanitization not achieving required temeperature to sanitize food contact surfaces.
- 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: Various potentially hazardous foods in the downstairs kitchen make table and stand up cooler above 41*
- 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
Observation: Vent systems in upstairs and downstairs kitchens not clean to sight or touch.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
|
06/10/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Area beneath the steps leading to the basement from the kitchen area with visible debris accumulation. Clean debris and seal potential pest entry points in that area.
- Beverage tubing, cold plates, and ice unit drain lines
Observation:Ice used for drinks must be seperated from beverage tubing and cold plates
|
08/04/2014 | Physical Recheck |
- Physical facilities maintained in good repair
Observation:Water damaged walls, ceiling tiles, floors, etc. must be repaired or replaced
- Food storage containers identified with common name of food
Observation:Food containers not labeled as to contents
- Food employees outer clothing is clean
ObservationEmployee aprons are to be removed prior to entering a rest room
- Outer openings are protected
Observation:Exterior dock door in very poor condition. Repair or replace
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Plumbing system maintained in good repair
Observation:Replace damaged, leaking faucets in kitchen area
- Beverage tubing, cold plates, and ice unit drain lines
Observation:Ice used for drinks must be seperated from beverage tubing and cold plates
- Mechanical ventilation
Observation:Adequate ventilation must be provided in employee rest room
- Exterior walls and roofs provide effective protection
Observation:Exterior envelope of the building not effectively protecting from entry of pests. Work with pest control to determine entry points and harborage conditions. Repair any areas that are identified.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:Improper cooling methods. Large container of soup cooling at room temperature
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Improper datemarking. Thawed, previously frozen sausage not date marked. Most items in cooling units not properly datemarked.
- Eating, drinking, or using tobacco
Observation:Uncovered beverage container in lower bar area
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation:Inspect all hinges,latches, gaskets, and closing devices on cooling equipment and repair or adjust as necessary. Identify and repair the cause of excessive ice and frost accumulation in dock area walk in cooler.
- Common name-working containers
Observation:Spray bottles not labeled as to contents
|
06/04/2014 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
|
12/06/2013 | Routine |
- Handwashing cleanser, availability
Handsink in bar used as a dump sink. Provide soap at all handsinks.
- Toilet room
receptacle, enclosed, fixtures clean
- Using a handwashing sink- operation and maintenance
Handsink in bar used as a dump sink. Provide soap at all handsinks.
- Plumbing system repaired according to law
Repair leaking faucets, repair or replace damaged faucets, maintain all sinks to be clean and free of residue buildup. Provide hot water at kitchen handsinks.
- Ice used as exterior coolant not used as a food
Seperate ice used for drinks from ice used for cooling the cold plate in the bar areas.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Thoroughly and regularly clean equipment, walls, ceilings, etc. of residue buildup.
- Rodent bait stations
- Linens- cleaning and storage
Store utensils handles up in dispensers. Cardboard is not an approved material for food contact item storage(steak knives banquet wait station)
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vent hood filters visibly soiled. Fan covers/deflectors with visible dust accumulation in coolers.
- equipment food contact surfaces and utensils clean to sight and touch.
Doors, handles, shelving, visibly soiled.
|
11/26/2013 | Routine |
- Cutting surfaces maintained
Knife in storage rack was not clean. Cutting boards with rough surfaces. Utensils with melted handles, damaged, etc. Maintain all food contact surfaces smooth and easy to clean. Corrected at time of inspection
- Outer openings are protected
Gaps under or around exterior door or windows
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Reach in cooler thermometer inaccurate. Thermometers not visible in all cooling units
- equipment food contact surfaces and utensils clean to sight and touch.
Knife in storage rack was not clean. Cutting boards with rough surfaces. Utensils with melted handles, damaged, etc. Maintain all food contact surfaces smooth and easy to clean. Corrected at time of inspection
- Utensils and pressure measuring devices maintained
Knife in storage rack was not clean. Cutting boards with rough surfaces. Utensils with melted handles, damaged, etc. Maintain all food contact surfaces smooth and easy to clean. Corrected at time of inspection
- Miscellaneous sources of contamination
Uncovered meat products in walk in cooler
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Fan covers in walk in cooler with dust accumulation
- Roasts held at a temperature of 130°F or above
Grill prep table temps -sliced tomatoes 49*,loose meat 46*, ham 46* Items discarded. Grill reach in cooler food temps at 43* Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
Reach in cooler thermometer inaccurate. Thermometers not visible in all cooling units
|
06/24/2013 | Routine |
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