| No violation noted during this evaluation. | 02/09/2016 | Follow Up LOC |
- Maintaining premises free of litter and unnecessary equipment
Observation: The facility still has mechanical equipment on site.
- Food employees hair is effectively restrained
Observation: The employees were not wearing hair resraints in the food prep area.
- Wiping cloths properly air dried
Observation: Wiping cloths were setting out on the counter tops during food prep.
- Eating, drinking, or using tobacco
Observation: The employees prepping food had open containers in the prep area. The units were dumped and the employees stated they would used covered drinking containers in the prep area.
- 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: The walk in cooler was 46 degrees F. All items that were in the fridge over night were discarded. The owner has placed all items prepped this morning in the beer fridge to maintain temps.
- Handwashing signage
Observation: The hand sinks did not have hand wash signs placed by them. I provided hand wash sings and the signs were placed by each sink.
- Protecting food from environmental contamination
Observation: The ice bins in front did not have covers to protect them from the environment.
- Bare hand contact with ready to eat foods
Observation: When I entered the facility the employees did not have any gloves to handle ready to eat foods. The facility was instructed to get gloves before handling any ready to eat foods.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non food contact surfaces were not clean to sight. Continue cleaning these areas.
- Plumbing system maintained in good repair
Observation: There was a floor drain that was over flowing in the prep area.
|
02/01/2016 | Regular |
| No violation noted during this evaluation. | 01/12/2016 | Other |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: All non food contact surfaces shall be cleaned prior to opening.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Due to fire damage all food contact surfaces shall be washed rinsed sanitized prior to opening back up.
|
01/11/2016 | Other |
- Storage and maintenance of wet and dry wiping cloths
Observation: When I entered the prep area there was a couple of common towels laying on the counter tops out of sanitizer.
- Food employees hair is effectively restrained
Observation: Food prep employees were not wearing hair restraints.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The large cutting board was stained and had some deep groves in it.
- Physical facilities maintained in good repair
Observation: The gaskets on the ice machine were damaged.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dish machine in the prep area was not sanitizing dishes.
- 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: The vent screens in the walk in cooler and the vent hood above the fryers was not clean to sight.
|
07/30/2015 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan. I provided a noro clean up document. The person in charge stated that they would copy it and place it into policy.
- 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: The fryer vents and the walk in cooler vents were not clean to sight.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Bagged cubed chicken and a pork roast were not dated in the walk in cooler. The items were dated with the date they were placed in the unit and 7 days later when the product is to be discarded.
- Common name-working containers
Observation: There were two spray bottles that were not labeled in the chemical storage unit. The items were labeled prior to me leaving.
- Eating, drinking, or using tobacco
Observation: There was an open drinking glass in the food prep area. The glass was dumped. I told the facility the glass had to be covered with a straw or a screw cap lid.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The steel sponge was damaged in the three hole sink area. The unit was discarded.
- Physical facilities maintained in good repair
Observation: The faucet to the three hole sink is leaking and the gasket to the ice machine were damaged and shall be fixed.
- Food employees hair is effectively restrained
Observation: Employees were not wearing hair restraints in the food prep area while preparing food.
- Handwashing signage
Observation: The hand sink in the prep area did not have a hand wash sign placed by it. I provided a hand wash sign to the person in charge.
- Food storage containers identified with common name of food
Observation: Shaker containers were not labeled in the prep area.
|
03/31/2015 | Regular |
- 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: The walk in cooler vent was not clean to sight.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: The hot held ham was 110-115 degrees F.
- Protecting food from environmental contamination
Observation: The ice machine was not protected in the bar area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cole slaw and cooked ribs in the back were not date marked.
|
12/01/2014 | Regular |
- 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: The vents in the walk in cooler were not clean to sight.
- Storage or display of food in contact with water or ice
Observation: The ice was not covered in the bar area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The bottom of the chest freezer unit and wire shelving in the walk in cooler were not clean to sight.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a procedure for diarrhea and vomiting on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The pans in the prep area under the prep counter was not clean to sight. The cutting boards were unclean to sight.
- Food employees hair is effectively restrained
Observation: The employees were not wearing hair restraints while prepping or serving food in the food prep area.
|
05/13/2014 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
10/01/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
The cook did not wash his hands during the inspection. He left the prep room and came back to the prep area and he went into the walk in cooler and then went to the prep area without washing his hands.
- Linens and napkins, use limitations
The cold plate is unapproved in the ice holding unit. Straws were out of protection.
|
09/23/2013 | Routine |
- Preventing contamination when tasting
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
07/01/2013 | Routine |
- Shellstock, condition
Ice during down times was not covered and protected.
- Fingernail maintenance, polish, and artificial fingernails
The cook in the prep area had a cup that was not covered.
- Molluscan shellfish, original container
Ice during down times was not covered and protected.
- Stored frozen foods shall be maintained frozen
Ice during down times was not covered and protected.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths were being left out on counter tops after each use. Shelves above the sandwich machine are not protected and shall be replaced or sealed again. The fan in the prep area is loaded with dust.
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
The cook in the prep area had a cup that was not covered.
|
06/17/2013 | Routine |
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