- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors in the kitchen especially underneath the grill and fryer need to be thoroughly cleaned.
- 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: Hood of grill need to be cleaned.
- Food storage - preventing contamination from the premises
Observation:Do not store items on the floor of walk in cooler / freezer. Everything must be stored at least 6 inches off of the floor. (Box with cornish hens, frozen vegetables)
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08/27/2015 | Regular |
| No violation noted during this evaluation. | 07/16/2014 | Follow-up |
- 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:Need a thermometer in each cooler and freezer.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The equipment must be thoroughly cleaned daily.
- Food storage - preventing contamination from the premises
Observation:All items that pertain to food must be stored at least 6 inches off of the floor.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Clean in place equipment must be cleaned and sanitized after use. (meat slicer), clean and sanitize prep cooler as needed.
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07/09/2014 | Regular |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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07/08/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Several units are missing thermometers.
- Hand drying provided
Paper towels needed at both up and downstairs bars.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Salads and wraps in the concession area need to be date marked, as well as the packages of hot dogs.
- Food is properly labeled
- Food storage - preventing contamination from the premises
Several items on the floor in the walk-in freezer and downstair storage area. Pan and dishes need to be inverted.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed cook using santi bucket water and towel to clean knife - wiping clothes are not be be used for that purpose. --Pop nozzles in the concession area soiled/ pop gun holders at both bars soiled.
- Roasts held at a temperature of 130°F or above
Butter out at room temp for butter star Corrected at time of inspection
- Miscellaneous sources of contamination
Several items on the floor in the walk-in freezer and downstair storage area. Pan and dishes need to be inverted.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood area above the grilll and fryer need to be cleaned.
- Test kit provided and used to measure sanitizing solution concentration
Test strips needed for the dishmachine.
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07/03/2013 | Routine |
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