- Food storage, prohibited areas
Observation: 1) A box of food was stored on the floor in walk-in freezer. 2) Racks in basement have the lowest shelf less than 6" off the floor. Adjust lower shelf to be at least 6" off the floor.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu does not have consumer advisory posted. Must update menu with consumer advisory and identify which foods must be served undercooked.
- Cleanability of floors, walls, and ceilings
Observation: Calk the wall behind dish machine to provide smooth and easy cleanable surfaces.
- Backflow protection
air gap, device standard, when required
- Plumbing system repaired according to law
Observation:hot water handle on hand sink in kitchen leaks. Fix or replace. All plumbing must be maintained in good working order.
- Equipment location, installation, repair, and adjustment
Observation: 1)Observed torn gasket on the following doors: a.Reach-in cooler in bar b.Dressing reach-in cooler. Replace 2) Mixer has paint chipping away. Repaint to provide smooth and easy cleanable surface.
- Outer openings are protected
Observation: Screen door in kitchen has light showing on the bottom. Adjust door sweep lower to prevent entry pest.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Walk-in cooler vent covers are dusty. Clean to keep dust free.
- Reminder statement
Observation: Menu does not have reminder statement.
- Sanitization methods - hot water, chemical
Observation: Dish machine in bar was not working. The facility is going to install new compartment sink in bar.
- Cutting surfaces maintained
Observation: cutting boards on line are becoming scored and stained. Must resurface or replace cutting boards to prevent contamination. REPEAT VIOLATION.
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08/17/2015 | Physical Recheck |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The following vent covers are dusty and must be cleaned: 1) walk-in cooler 2) Turbo Air kitchen line prep cooler.
- Food storage, prohibited areas
Observation: 1) A box of food was stored on the floor in walk-in freezer. 2) The following racks have the lowest shelf less than 6" off the floor: a. Walk-in freezer b. Basement. Adjust lower shelf to be at least 6" off the floor.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Dust buildup on can rack in kitchen. Clean to prevent contamination. 2) Inside of the microwave is not clean. Clean every day. REPEAT VIOLATION
- Plumbing system repaired according to law
Observation: Hot water handle on hand sink in kitchen leaks Fix or replace. All plumbing must be maintained in good condition.
- 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: True kitchen line cooler was out of temperature, 47.8*F. Food internal temperature was temped at 43*F. MAY NOT USE COOLER UNTIL APPROVAL HAS BEEN GIVEN THROUGH HEALTH DEPARTMENT.
- Using a handwashing sink- operation and maintenance
Observation: Sanitizer bucket was stored in hand sink at bar. Hand sink being used as dump sink. May not use handwashing sink for other purposes.
- Food employees hair is effectively restrained
Observation: Food employee was not wearing hair restrains. Food handling employee must wear hair net or hat to adequately restrain hair when working around food.
- Sanitization methods - hot water, chemical
Observation: Dish machine in bar was not working. The facility is going to install new compartment sink in bar.
- Equipment location, installation, repair, and adjustment
Observation: 1) Observed torn gasket on the following doors: a. reach-in cooler in bar b. dressing reach-in cooler. Replace 2) Mixer has paint chipping away. Repaint to provide smooth and easy cleanable surface.
- Outer openings are protected
Observation: Screen door in kitchen has light showing on the bottom. Adjust door sweep lower to prevent entry pest.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu does not have consumer advisory posted. Must update menu with consumer advisory and identify which foods must be served undercooked.
- Reminder statement
Observation: Menu does not have reminder statement.
- Backflow protection
air gap, device standard, when required
- Cutting surfaces maintained
Observation: Cutting boards on line are becoming scored and stained. Must resurface or replace cutting boards to prevent contamination. REPEAT VIOLATION.
- Cleanability of floors, walls, and ceilings
Observation: Calk the wall behind dish machine to provide smooth and easy cleanable surfaces.
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08/13/2015 | Physical Recheck |
- Equipment location, installation, repair, and adjustment
Observation: 1) Observed torn gasket on the following doors: A. reach-in cooler in bar B. dressing reach-in cooler in kitchen. Replace as needed. 2) Mixer has paint chipping away. Repaint to provide smooth and easy cleanable surface.
- 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: True kitchen line cooler was out of temperature. Cooler was temped at 56*F, and food internal temperature is around 46*F. All potentially hazardous foods are discarded.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The following vent covers are dusty and must be cleaned: 1) walk-in cooler 2) Turbo Air kitchen line prep cooler.
- Handwashing signage
Observation: Must post handwashing sign in Men's restroom.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Milk and buttermilk in walk-in cooler without date mark. Must date mark all ready to eat food if not used within 24 hours after opened or prepared. Corrected.
- Food storage containers identified with common name of food
Observation: A large flour bulk storage bin was not labeled. Must label with common name for easy identify. Corrected.
- Safe, unadulterated, honestly presented
Observation: Observed a dented can on can rack. Must discard any can that is dented on top, bottom, or side seals. Also any can that cannot sit level on shelf without wobbling.
- Cleanability of floors, walls, and ceilings
Observation: Caulk the wall behind dish machine to provide smooth and easy cleanable surfaces.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu does not have consumer advisory posted. Must update menu with consumer advisory and identify which foods ma be served undercooked.
- Common name-working containers
Observation: Sanitizer bucket and spray bottle were not labeled in bar. Must label all working containers with common name for easy identify. Corrected.
- Cutting surfaces maintained
Observation: Cutting boards on line are becoming scored and stained. Must resurface or replace cutting boards to prevent contamination. REPEAT VIOLATION
- Insect control devices are properly designed and installed
Observation: Screen door in kitchen has light showing on the bottom. Adjust Door sweep lower to prevent entry pest.
- Sanitization methods - hot water, chemical
Observation: 1) Mixed soap and chlorine together at bar. Must separate soapy water and sanitizing solution. Corrected. 2) Dish machine in bar was not working. The facility is going to install new compartment sink in bar.
- Cleaning of cooking and baking equipment
Observation: Inside of the microwave is not clean. Clean as needed. REPEAT VIOLATION
- Food storage, prohibited areas
Observation: 1) A box of food was stored on the floor in walk-in freezer. 2) The following racks have the lowest shelf less than 6" off the floor: a. Walk-in freezer b. basement. Adjust lower shelf to be at least 6" off the floor.
- Reminder statement
Observation: Menu does not have reminder statement.
- Using a handwashing sink- operation and maintenance
Observation: Sanitizer bucket was stored in hand sink in bar. Hand sink being used as dump sink. May not use handwashing for other purposes.
- Backflow protection
air gap, device standard, when required
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Visible buildup on can opener. Must clean more frequently to prevent contamination. Corrected.
- Plumbing system repaired according to law
Observation: Hot water handle on hand sink in kitchen leaks. Fix or replace. All plumbing must be maintained in good condition.
- Food employees hair is effectively restrained
Observation: Food employee was not wearing hair restrains. Food handling employee must wear hair net or hat to adequately restrain hair when working around food. Corrected.
- Food storage - preventing contamination from the premises
Observation: Ice buildup in reach-in freezer in kitchen. Defrost to keep ice free.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Dust buildup on can rack in kitchen. 2) Food debris buildup inside of True kitchen line cooler. Clean as needed.
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08/10/2015 | Regular |
- Material characteristics of non-food contact surfaces
1) Wiping cloths were not stored in solution. Must maintain wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria. 2) Wood board in serving window is not sealed. Must paint or seal with at least two coats of light colored paint or varnish to provide a smooth, easily cleanable, and nonabsorbent surface.
- Food storage containers identified with common name of food
Observed working containers without label. Must label all working containers with name of product to allow for easy identification. Corrected at time of inspection
- Disclosure of menu items offered or served raw or undercooked
Menu does not have consumer advisory posted. Must update menu with consumer advisory and identify which foods may be served undercooked. Facility may submit a menu to the Health Dept for approval to get consumer advisory correct.
- In-use utensils, between-use storage
1) Pizza paddles were stored directly on top of oven, and ramekins were used as scoops. Must store paddles on a cleanable surface to prevent contamination. If scoops are stored in the product then they must have a handle and the handle must be stored out of the product. 2) Cutting boards on line are becoming scored and stained. Must resurface or replace cutting boards to prevent contamination. 3) The following areas are soiled and must be cleaned: ice machine, slicer, microwave, and mixer. Must clean all areas to prevent buildup of bacteria and contamination.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Smoked wings were temped @ 67*F and were done cooking around 10am. Wings were discarded at time of inspection. Given handout about cooling procedures.
- Cutting surfaces maintained
1) Pizza paddles were stored directly on top of oven, and ramekins were used as scoops. Must store paddles on a cleanable surface to prevent contamination. If scoops are stored in the product then they must have a handle and the handle must be stored out of the product. 2) Cutting boards on line are becoming scored and stained. Must resurface or replace cutting boards to prevent contamination. 3) The following areas are soiled and must be cleaned: ice machine, slicer, microwave, and mixer. Must clean all areas to prevent buildup of bacteria and contamination.
- Plumbing
materials, design, construction and installation
- Miscellaneous sources of contamination
1) Ice buildup in GE freezer. Must defrost freezer and clean inside to prevent contamination. Water does not come from a potable source and therefore could contain contaminants. 2) Observed food stored on the floor in the walk in cooler and freezer. Must store all food at least 6 inches off the floor to prevent contamination. 3) Handsink is right next to clean side of dish rack. Must install a splash guard between handsink and clean side to prevent contamination. 4) Cod was observed in walk in cooler thawing in standing water. Must thaw frozen food in one of four approved methods. Given handout about thawing procedures.
- Frozen PHF/TCS foods are properly slacked and thawed
1) Ice buildup in GE freezer. Must defrost freezer and clean inside to prevent contamination. Water does not come from a potable source and therefore could contain contaminants. 2) Observed food stored on the floor in the walk in cooler and freezer. Must store all food at least 6 inches off the floor to prevent contamination. 3) Handsink is right next to clean side of dish rack. Must install a splash guard between handsink and clean side to prevent contamination. 4) Cod was observed in walk in cooler thawing in standing water. Must thaw frozen food in one of four approved methods. Given handout about thawing procedures.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw pork loins stored above ready to eat food in walk in cooler. Must adequately separate raw animal products from ready to eat food by storing raw products below all ready to eat food.
- Sanitization of food contact surfaces - before use and after cleaning
Bar area dish machine did not have sanitizer dispensing at time of inspection. Must not use machine until unit can maintain a sanitizing solution of at least 50-100ppm. Service was called at time of inspection.
- Common name-working containers
Spray bottles were not labeled. Must label all working containers with common name of product to allow easy identification.
- Posting of a valid license
Do not have most recent inspection report posted. Must post most recent inspection in area viewable to pubilc.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths were not stored in solution. Must maintain wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria. 2) Wood board in serving window is not sealed. Must paint or seal with at least two coats of light colored paint or varnish to provide a smooth, easily cleanable, and nonabsorbent surface.
- Storage or display of food in contact with water or ice
1) Ice buildup in GE freezer. Must defrost freezer and clean inside to prevent contamination. Water does not come from a potable source and therefore could contain contaminants. 2) Observed food stored on the floor in the walk in cooler and freezer. Must store all food at least 6 inches off the floor to prevent contamination. 3) Handsink is right next to clean side of dish rack. Must install a splash guard between handsink and clean side to prevent contamination. 4) Cod was observed in walk in cooler thawing in standing water. Must thaw frozen food in one of four approved methods. Given handout about thawing procedures.
- Foods are cooled using appropriate methods
Smoked wings were temped @ 67*F and were done cooking around 10am. Wings were discarded at time of inspection. Given handout about cooling procedures.
- Food storage - preventing contamination from the premises
1) Ice buildup in GE freezer. Must defrost freezer and clean inside to prevent contamination. Water does not come from a potable source and therefore could contain contaminants. 2) Observed food stored on the floor in the walk in cooler and freezer. Must store all food at least 6 inches off the floor to prevent contamination. 3) Handsink is right next to clean side of dish rack. Must install a splash guard between handsink and clean side to prevent contamination. 4) Cod was observed in walk in cooler thawing in standing water. Must thaw frozen food in one of four approved methods. Given handout about thawing procedures.
- Handwashing signage
RR do not have handwashing signs posted. Must post a handwashing sign at all handsinks used by food service employees.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed lunch meat in walk in cooler without date mark. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Pizza paddles were stored directly on top of oven, and ramekins were used as scoops. Must store paddles on a cleanable surface to prevent contamination. If scoops are stored in the product then they must have a handle and the handle must be stored out of the product. 2) Cutting boards on line are becoming scored and stained. Must resurface or replace cutting boards to prevent contamination. 3) The following areas are soiled and must be cleaned: ice machine, slicer, microwave, and mixer. Must clean all areas to prevent buildup of bacteria and contamination.
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08/28/2013 | Routine |
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