| No violation noted during this evaluation. | 07/27/2015 | Follow Up LOC |
- Equipment location, installation, repair, and adjustment
Observation: Reach-in cooler door in chef's prep line is broken.
- 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:Dirty hood vents above the grill.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Dirty shelves in dry storage goods room and lids of containers.
- Food temperature measuring device construction
Observation: Dial thermometers not right temp. they were calibrated. Corrected
- Eating, drinking, or using tobacco
Observation: using pop cup without straw or lid. Corrected on site.
- 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: No thermometer in reach-in unit and one by back door.
- Outer openings are protected
Observation: Back door was open when I arrived letting flies in. Door was closed.
|
07/15/2015 | Physical Recheck |
- Safe, unadulterated, honestly presented
Observation: Fire on premises renders some foods adulterated.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Fire caused smoke damage to non food contact surfaces.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces exposed to smoke from fire such as cutting boards, dishes, pans, utinsels, etc.
|
07/14/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 02/12/2015 | Follow Up LOC |
- Hand and arm jewelry prohibition
Observation: Cooks wearing braclets while working w/ food.
- Bare hand contact with ready to eat foods
Observation: Cooks not wearing gloves while working with ready to eat foods that are cooked off grill line. Corrected during inspection.
- 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: Veg. Beef soup at 125 degrees F. Reheated to boil for 15 sec within 2hrs and placed back on hot hold. Corrected during inspection.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: Temperature guage not working at bar mechanical wash machine.
- Sanitization methods - hot water, chemical
Observation: Bar mechanical wash machine at 0ppm bleach based sanitizer.
|
02/03/2015 | Regular |
| No violation noted during this evaluation. | 10/28/2014 | Follow Up LOC |
- 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: Dirty hood vents above grill.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Frozen precooked pork shoulder stored by raw hamburger. Was corrected on site.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager.
- 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: No thermometer in chef's prep cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: White gravy, sausage gravy,cooked pork roast were not labeled with dates. Corrected on site.
|
10/21/2014 | Regular |
| No violation noted during this evaluation. | 05/27/2014 | Follow Up LOC |
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer in meat refrigerator by back door. Mgr. provided one. Corrected on site.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Soiled, greasy doors and bottom inside of freezer unit near the grill. Corrected on site.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Dirty hood vents above fryer/grill area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No dates on some foods such as deviled eggs, biscuit gravy, soup, etc. Corrected on sitel
|
04/22/2014 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood vents dirty above stove.
- equipment food contact surfaces and utensils clean to sight and touch.
Exteriors of equipment Door handles Mold on fans and light in beer cooler.
- Ice used as a food or cooling medium shall be made from drinking water
Ice bin in bar was storing beer bottles. This is same ice being used for drinks. Corrected at time of inspection
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Ceiling soiled where lights are in kitchen. Walls behind the steam wells are soiled.
- Roasts held at a temperature of 130°F or above
Crock pot with ground beef was 115F. Was removed. Corrected at time of inspection
|
11/13/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- 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
|
03/07/2013 | Routine |
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