| No violation noted during this evaluation. | 04/10/2015 | Follow Up LOC |
- 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 outside walk-in cooler exceeded 41 degrees. Hamburger and lettuce was at 43 degrees. - PIC turned down thermostat at time of inspection.
- Material characteristics of non-food contact surfaces
Observation: At the bar, there was tape on one of the cooler door slides.
- Storage and maintenance of wet and dry wiping cloths
Observation: In the kitchen, there were used wiping rags left on prep surfaces.
- Cutting surfaces maintained
Observation: The lemon cutting board was in bad repair.
- 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: The bar cooler with juices and other PHF items did not have a thermometer.
- Physical facilities maintained in good repair
Observation: In the kitchen, the light diffusers were in bad repair.
|
03/24/2015 | Regular |
| No violation noted during this evaluation. | 05/15/2014 | Follow Up LOC |
- 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: There was not a thermometer provided in every bar cooler with perishable items.
- Hand drying provided
Observation: There was no paper towels at the kitchen handsink.
- Storage of clean linens, single-service, and single use articles
Observation: The To-Go boxes in the kitchen and the popcorn boats were not inverted to prevent contamination.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floors were soiled underneath the equipment in the kitchen.
- In-use utensils, between-use storage
Observation: There were uncovered forks sitting on the microwave in the kitchen.
- Storage and maintenance of wet and dry wiping cloths
Observation: There were wiping rags laying around at the bar and in the kitchen.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The exteriors and handles of equipment were soiled
- Miscellaneous sources of contamination
Observation: There was a box of BBQ sauce sitting on the floor underneath the handsink in the kitchen.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The interworkings of the ice machine was soiled.
|
04/25/2014 | Routine |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
08/21/2013 | Routine |
- Foods are cooled using appropriate methods
Rice and taco meat were cooling in large container with lids on in the walk-in cooler.
- Plumbing system repaired according to law
Hand sink in the kitchen was in bad repair, sprayed water at P-trap. There was standing water on the floor. Need to fix ASAP!
- Sanitization of food contact surfaces - before use and after cleaning
The quaternary sanitizer at the bar three compartment sink was inadequate to properly sanitize dishes. - Corrected at inspection.
- Food storage - preventing contamination from the premises
Box of chip bags were sitting under the paper towel dispenser and chemicals. The cardboard box was wet from a leaking handsink.
- Outer openings are protected
Rear door not insect/rodent tight.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
*Repeat Violation* Date marking was not consistent.
- Miscellaneous sources of contamination
Box of chip bags were sitting under the paper towel dispenser and chemicals. The cardboard box was wet from a leaking handsink.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
There are some items in the refrigerator that are out of date, raw beef with 7-27 and 7-29 dates and tomatoes 7-29
- Roasts held at a temperature of 130°F or above
Raw hamburger at 46 degree in the walk-in cooler.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The floors were heavily soiled near the walls and legs of equipment in the kitchen.
- Food temperature measuring devices are provided and readily accessible
*Repeat Violation* Establishment does not have a thin tipped thermometer. All cooling units did not have a thermometer provided.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
*Repeat Violation* There were raw hamburger patties over vegetables in the refrigerator. There was chicken thawing in the rinse compartment of the three compartment sink sitting next to clean dishes.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
The interior ambient temperature of the walk-in cooler was at 50 degrees.
- Separation from food, equipment, utensils, linens, and single service
Chemical bottles were hanging on the three compartment sink above a box of chips.
- equipment food contact surfaces and utensils clean to sight and touch.
The interior of the ice machine was soiled. --The fan guards/wall/ceiling of the walk-in cooler was dusty. The seals of the bar coolers were soiled.- Corrected at inspection. The handles and exteriors of equipment and cabinets were soiled.
|
08/06/2013 | Routine |
- Shellstock, maintaining identification
- 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
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
|
03/22/2013 | Routine |
- Miscellaneous sources of contamination
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- equipment food contact surfaces and utensils clean to sight and touch.
- Condiments are protected from contamination by consumers
- Disclosure of menu items offered or served raw or undercooked
- Outer openings are protected
- Linens- cleaning and storage
- Test kit provided and used to measure sanitizing solution concentration
- Cutting surfaces maintained
- Food temperature measuring devices are provided and readily accessible
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
|
03/01/2013 | Routine |
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