- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: arrangements are being made for staff member to complete CFPM course within six months.
- Disclosure of menu items offered or served raw or undercooked
Observation:asterik will be added when new menu printed.
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05/28/2015 | Physical Recheck |
- Smoke free air act
Observation:no smoking signs not posted.
- Food storage - preventing contamination from the premises
Observation:pizza pan used as lid on container of flour.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelving in bar area holding bottles of alcohol not clean to sight or touch.
- Using a handwashing sink- operation and maintenance
Observation: sanitizer bucket sitting at handsink by salad bar prep table. Removed.
- Outer openings are protected
Observation:window next to fryer propped open with no screen in window. Closed.
- Indoor and outdoor surfaces
Observation:floor in bar area not clean.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:vents in bar area behind liquor bottles need cleaned.
- Safe, unadulterated, honestly presented
Observation:twelve cans of sauerkraut in storage room with best by date of Jan 2015.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:raw shells eggs stored above open container of shredded cheese in walk-in cooler.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: CFPM course will need to be completed within six months.
- In-use utensils, between-use storage
Observation:salad bar container used as scoop in flour.
- Handwashing signage
Observation:no handwashing signs in men's or women's restrooms.
- Package integrity
Observation:dented can of tuna fish in storage room. Discarded.
- 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:lettuce on salad bar at 55 degrees.
- 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 thermometers in prep table on cook line or in dishwashing area.
- Posting of a valid license
Observation:food license expired and not posted.
- Light bulbs, protective shielding
Observation:light shield missing in cook line area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:cooked chicken breast in prep table on cook line not marked as to date of preparation.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation:sanitizer empty. Contanier replaced.
- Posting inspection reports
Observation:most recent inspection report not posted.
- Established procedures for responding to vomiting and diarrheal events
Observation: none on file.
- Food storage containers identified with common name of food
Observation:working containers of salt and flour not marked as to contents.
- Disclosure of menu items offered or served raw or undercooked
Observation:cooked to order or undercooked menu items not marked with an asterik.
- 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:filters on hood system crusted with gnats.
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05/06/2015 | Regular |
| No violation noted during this evaluation. | 11/24/2014 | Physical Recheck |
- Person in charge is present
Observation: No one present designated as the person in charge.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- 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: Items in kitchen prep table at 48 degrees.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometers not present in upright refrigerator, pizza prep table, salad prep table, or kitchen prep table.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Inside of pop nozzle moldy.
- Hand drying provided
Observation: No hand drying available at 3 handsinks.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Items in walk-in cooler not date marked: meatballs, corn, green beans.
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08/27/2014 | Physical Recheck |
- Reminder statement
Observation:
|
07/03/2014 | Other |
- Roasts held at a temperature of 130°F or above
Baked potatoes on steam table, 88 degrees. Items removed for reheating. --Kitchen prep table--chicken 58 degrees, sliced tomatoes 56 degrees. Items removed to walk-in cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Inside of microwave not clean to sight and touch.
- Hand drying provided
Towel dispensers empty at waitress handsink, front kitchen handsink, and mens restroom.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
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08/26/2013 | Routine |
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Salad prep table and kitchen prep table have continued issues keeping items in temperature. Risk Control Plan to be developed to correct issue.
- Roasts held at a temperature of 130°F or above
Items in salad prep table at 52 degrees---REPEAT VIOLATION--- Items in kitchen prep table at 53 degrees.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Meatballs in walk-in freezer sitting exposed on shelf. Corrected at time of inspection.
- Sanitization of food contact surfaces - before use and after cleaning
No sanitizer bucket available in kitchen.
- Light bulbs, protective shielding
Light in walk-in freezer out, not shielded.
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05/15/2013 | Routine |
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