| No violation noted during this evaluation. | 08/18/2015 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation: 1) Multiple wiping cloths being stored on top of prep tables and surfaces. Must be stored in sanitizer solution in between uses. 2) Multiple wiping cloths being used underneath fryers. Must store wiping cloths in sanitizer solution between use or in proper storage area if clean.
- 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: Reach in pepsi cooler on kitchen line does not have thermometer. Must provide thermometer in all cold/hot holding units.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener has considerable food debris on it. Must be cleaned more frequently to prevent build up of food residue.
- Cleaning of cooking and baking equipment
Observation: Equipment on cook line has excessive food build up on it. Must clean more frequently to prevent build up of soil and food debris.
- Handwashing signage
Observation: No handwashing sign in mens restroom. Must have sign informing employees to wash hands at all handsinks.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors in kitchen area and in walk in cooler/freezer are soiled with food debris. Clean more frequently to prevent build up of food debris.
- Cleanability of floors, walls, and ceilings
Observation: Tile broken near back exit and near fryers on cook line. Repair tile so surfaces are smooth, easily cleanable, and nonabsorbent.
- Storage or display of food in contact with water or ice
Observation: Leaking condenser in freezer dripping onto food containers. Considerable ice build up on and around food stored in walk in freezer. Must thaw and repair condenser to prevent build up of water and ice on food.
- Food storage - preventing contamination from the premises
Observation: Food stored on floor in walk in freezer. All food must be stored at least 6 inches off the floor.
- Equipment location, installation, repair, and adjustment
Observation: Torn gasket on bottom doors of rail line cooler. Repair or replace to allow for full seal.
- Food storage containers identified with common name of food
Observation: Multiple working containers on kitchen line containing different oils and condiments with no label. All food not unmistakably identifiable must have common name of food written on container.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No handwashing sink provided in server station near ice machine. Must have handwashing sink conveniently located near food preparation areas.
- Established procedures for responding to vomiting and diarrheal events
Observation: Procedures for responding to vomiting and diarrheal events not present at time of inspection. Must provide written procedure for responding to vomiting and diarrheal events.
- 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: Raw chicken on bottom shelf of True brand reach in cooler was temped at 48*F. Employee stated it had been sitting in cooler since previous night. Chicken was discarded at time of inspection.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Pop gun nozzles at bar contain buildup. Must clean more frequently to prevent build up of soil and food debris.
- Eating, drinking, or using tobacco
Observation: Employee beverage on meat slicer without cover. Must provide cover for all drinks if not in designated break area.
- Test kit provided and used to measure sanitizing solution concentration
Observation: QA test strips near 3 compartment sink are expired. Replace.
- Package integrity
Observation: Dented cans in dry storage area. Discarded at time of inspection. Must not use any canned goods with dents on top, bottom, or along side seal.
- Storage of clean linens, single-service, and single use articles
Observation: Single service items stored on floor in dry storage area and in server station near ice machine. All single service items must be stored at least 6 inches off the floor.
- Hand drying provided
Observation: No hand drying provided at bar handsink. Must provide method of hand drying at all hand washing sinks. Bartender stated they were out of paper towels.
|
08/05/2015 | Regular |
| No violation noted during this evaluation. | 06/12/2014 | Follow Up LOC |
- Food storage - preventing contamination from the premises
Observation:Has several shelving units that are plastic and set up directly on floor, when need to replace must provide style that is adjustable and have lowest shelf at least 6 inches off floor.
- Cleaning of cooking and baking equipment
Observation:1)Grills and flat top have grease buildup, clean more frequently to prevent accumulation. 2)One fryer has shipping paper still attached, remove.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine has some buildup on chute edge, clean and sanitize. 2)Meat slicer is soiled, clean more thoroughly. 3)Microwave needs cleaning daily or more frequently when soiled. 4)Food dicer has some food particles on blade, clean.
- Food employees hair is effectively restrained
Observation:All doing food prep must wear hat, visor, or net when working with food.
- Cutting surfaces maintained
Observation:Some cutting boards are getting discolored and scored, clean discoloration and may need to resurface or replace soon.
- Outer openings are protected
Observation:Able to see light showing through back door, seal to prevent pests from entering.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has spray cans of disinfectant and odor control spray located next to go boxes for food in wait station, moved to separate area now. Must store away from and below food and food service items.
- Storage of clean linens, single-service, and single use articles
Observation:Has one case of single use cups stored on floor in wait station by ice machine, must store at least 6 inches off floor.
- When to wash
Observation:Observed putting on gloves without washing hands first, must wash hands before putting on gloves or after handling soiled items. Review with all staff.
- Light bulbs, protective shielding
Observation:Lights in reachin cooler and freezer have glass bulbs, provide a coated bulb for both to help prevent breakage. 2)Provide a cover or coated bulb for light fixture in soda box storage tower area.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Does not have employee reporting of illness forms available for all employees, new hire two months ago did not sign any such form. Given copy and must complete within next 10 days.
- Food contact surface and equipment lubrication and reassembly
Observation:Has 3 in 1 oil above meat slicer, not an approved oil for food equipment, provide a food grade lubricant or use mineral oil for this purpose.
- Duties of PIC
Observation:Does not have employee reporting agreements on file for staff, new hire two months ago did not sign any form. Given a copy and must do with all current employees within next 10 days.
- 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:Has cole slaw salads in small reachin Kenmore cooler at 44 degrees, made one hour ago, moved now to reachin True cooler. Must provide a cooler that is commercial grade to hold temp control foods.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Unable to locate test strips for chlorine for dishmachine usage, provide chlorine test strips.
- Bare hand contact with ready to eat foods
Observation:Observed handling buns without a glove on one hand, must use gloves or other barrier method to prevent bare hand contact with ready to eat foods. Review with all staff.
- Eating, drinking, or using tobacco
Observation:Observed open glass with straw in bar area, must cover with lid or mug style with handle.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean grills and stove area of food debris. 2) Clean prep tables of food debris. 3) Clean totes for chips and taco shells at front prep line, very soiled. 4)Many white totes have dark buildup, deep clean to remove soiling or replace containers.
- Sanitization methods - hot water, chemical
Observation:No sanitizer detected, barrel empty, changed barrel and now is at 100 ppm, check daily with test strip to ensure has proper sanitization.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Air drying of equipment and utensils
Observation:Glasses stacked at bar that have moisture trapped on interior, must allow to fully air dry before stacking.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:1) Flooring in front of grill and near the freezer door within walk in cooler both have underflooring exposed, retile/repair to have smooth, cleanable surfaces. 2) Clean floors esp under equipment along floor edges, esp under three compartment sink area and dishmachine area. 3)Water pooling under cooler near the reachin drawers for meats by grill, repair.
- Hand and arm jewelry prohibition
Observation:Cook wearing wrist watch, must remove all jewelry except plain band style rings.
- Material characteristics of non-food contact surfaces
Observation:Has foil lined prep cart, must change daily since foil is not a cleanable surface.
- Equipment location, installation, repair, and adjustment
Observation:True freezer, right door has interior panel detaching, being held in with some screws and duct tape, properly repair to have smooth, cleanable surfaces without insulation exposed. 2) Same cooler needs new gasket on left door, current one torn.
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06/04/2014 | Routine |
- When to wash
Observation:Needing to wash hands before putting on gloves, corrected on site, review with all staff
- Bare hand contact with ready to eat foods
Observation:Observed bare hand contact to buns, must use barrier method to prevent hand contact. Review with all staff.
- 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:Small Kenmore home style cooler is holding coleslaw at 44 degrees F, moved to reach in cooler now. Must provide a commercial grade cooler for all cold holding of foods that are temperature controlled. Has had recent service done on line coolers and walk in cooler which might have been the source of the complaint. Monitor them closely to ensure area all holding temp at 41 degrees or less.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Grills and fryers need deep cleaning of food buildup.
|
06/04/2014 | Non Illness Complaint |
- Cutting surfaces maintained
Observation:Clean cutting board at prep cooler, getting discolored and grooves, may need to resurface/replace soon.
- Outer openings are protected
Observation:Gaps under or around exterior doors in both kitchen and brewery area, seal to prevent entry of pests anywhere you can see light showing through.
- Disclosure of menu items offered or served raw or undercooked
Observation:Does not identify the burgers that may be cooked to order if a customer requests, must update menu to reflect these items (disclosure section of FDA handout). Wording may be handwritten or stickers placed on current menu. Given copy of FDA handout.
- Food storage containers identified with common name of food
Observation:Has squeeze bottles of dressing and sauces without labels along grill area, must label with common name to prevent confusion.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Clean working containers for food items held for prep near prep table, ie taco bowls, wraps. 2)Bar-clean pop gun holder, both have buildup.
- Miscellaneous sources of contamination
Observation:Has box of gloves and food scales located on prep table located underneath the paper towel dispensor, move the items from this area were at risk for getting soiled with staff accessing the paper towels. Consider relocating the towel dispensor to area directly over the sink to alleviate this risk.
- Equipment location, installation, repair, and adjustment
Observation:Interior right side door of True reach in freezer is repaired with duct tape which is not smooth, cleanable, surface, repair properly without use of tape.
- Common name-working containers
Observation:Has sanitizer in white buckets without labeling, label with common name to identify contents.
- Drying mops
Observation:Has wet mop in bottom of empty bucket, must either hang or drape over the wringer to allow to air dry some between uses.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean floors throughout, esp under equipment and next to wall edges, some buildup occurring.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths not maintained in sanitizer between use, kitchen area, return all cloths to solution once done wiping surface, corrected.
- Food storage - preventing contamination from the premises
Observation:Has one shelving rack in wait station area of kitchen and tow racks holding chemicals in brewery area that are set up with the lowest shelf directly on the floor. All shelving must have lowest shelf at least 6 inches off floor to aid cleaning.
- Light bulbs, protective shielding
Observation:Unable to determine is coated bulb in fixtures in wait station, soda pop closet, and brewery room, finished product tank area. Provide coated bulbs or cover for existing fixtures to help protect from shattering.
- Cleaning procedure
Observation:1)Observed using sanitizer to cleanse hands instead of hand washing, this does not take the replace the need to wash hands when soiled. 2)Observed wiping hands after using sanitizer on cloth towel attached to waistband, must use single use towels for drying hands. Both correcting on site with education and handout.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine has some buildup on chute edge, must empty, wash, rinse, sanitize, and let air dry before allow to refill. Must be done monthly or more frequently if buildup occurs. 2)Clean can opener, soiled. 3)Clean west end of bar ice bin, small soiled area noted on back wall. 4)Clean interior racks and floor of reach in cooler and freezer in kitchen area, food debris. 5)Has cutting board stabilized with a mat that is very tattered and no longer smooth and cleanable, replace with smooth rubberized mat or other nonabsorbent material, like webbing, for this purpose.
- Indoor and outdoor surfaces
Observation:1) Tiles missing in kitchen area by grill line, by kitchen back door, and cracked in warewashing area, replace to aid clenaing and protect the underflooring. 2)Floor wall coving missing in several areas of kitchen, whenr repair floor provide floor wall coving, as well, for these areas, ie three compartment sink, wait station, behind prep sink. 3)Floor in brewery is worn cement with some areas cement with some areas of cracks that are collecting pooled water. Provide a durable, cleanable surface for this areas to aid cleaning and decrease standing water risk, ie tile or two part epoxy. 4)Wall of soda box setup is in poor repair and no longer cleanable, repair, provide a cleanable, nonabsorbent surface. 5)Ceiling in soda box area is missing, replace/repair with cleanable surface.
|
12/03/2013 | Routine |
- Cleaning procedure
1) Glove change does not replace hand washing, need to wash hands before putting on gloves and when remove them, 2) When go from soiled items to clean items at dishmachine area, must wash hands first. 3) Has towels for handwiping when should do handwashing, must not wear towels in pockets,etc. Corrected on site with education.
- 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
Does not have drip pans for hood system, must provide drip pans.
- Miscellaneous sources of contamination
1) Has two cases of frozen food on floor in walk in freezer, must store all foods at least 6 inches off floor. 2) Has one shelving rack by ice machine that is set up directly on floor, all shelving needs to be set up with the lowest shelf at least 6 inches off floor to aid cleaning. When replace this unit which is not adjustable, provide the style that is adjustable. 3) Has open containers of frozen foods in upright reach in cooler in kitchen, cover with lid or food grade wrap when not busy. 4) Handsink towel dispensor in kitchen drips on scales, move scales to protect from drips, corrected on site. 5) Handsink at bar should be in the bin nearest the wash not the sanitize bin, move to opposite end.
- Roasts held at a temperature of 130°F or above
Has preassembled lettuce, onion and tomato for sandwiches, in tray of ice, tomatoes at 46 degrees, has been out of cooler over lunch, discarded. Tomatoes must be kept at 41 degrees or less. Encourage holding tomatoes in cooler to maintain 41 degrees or less.
- Foods are cooled using appropriate methods
Had taco meat in plastic container with lid on in walk in cooler at 110 degrees F, after one hour. Placed in stainless steel tray in ice bath, stirring and now at 60 degrees in one hour, returned now to cooler to complete cooling to 41 degrees in next 4 hours. Given handout on proper cooling.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, in kitchen, returned to sanitizer bucket now. 2) If using foil on cart, must change daily, heavily soiled today. 3) Clean plastic push cart by grill and in corner area holding warming unit. 4) Clean lower shelf of prep table under warmer unit, soiled. 5) Has cardboard box holding misc supplies, in this area, that is heavily soiled, provide a container that is smooth, cleanable and nonabsorbent for this purpose, 6) True reach in freezer has torn gasket, replace.
- When to wash
1) Glove change does not replace hand washing, need to wash hands before putting on gloves and when remove them, 2) When go from soiled items to clean items at dishmachine area, must wash hands first. 3) Has towels for handwiping when should do handwashing, must not wear towels in pockets,etc. Corrected on site with education.
- Cleanability of floors, walls, and ceilings
1) Missing tiles along cook line, dishmachine area, and near back door, has cracking tiles in other area, replace all to make smooth, cleanable surfaces. 2) Missing floor wall coving in several area, replace when do flooring to protect wall board and aid cleaning, ie wait station, behind three compartment sink.
- Common name-working containers
1) Has sanitizer in white buckets, but must label with common name to prevent confusion. 2) Has spray bottles of unknown contents, must label to identify product. Correcting now.
- Food storage - preventing contamination from the premises
1) Has two cases of frozen food on floor in walk in freezer, must store all foods at least 6 inches off floor. 2) Has one shelving rack by ice machine that is set up directly on floor, all shelving needs to be set up with the lowest shelf at least 6 inches off floor to aid cleaning. When replace this unit which is not adjustable, provide the style that is adjustable. 3) Has open containers of frozen foods in upright reach in cooler in kitchen, cover with lid or food grade wrap when not busy. 4) Handsink towel dispensor in kitchen drips on scales, move scales to protect from drips, corrected on site. 5) Handsink at bar should be in the bin nearest the wash not the sanitize bin, move to opposite end.
- Cleaning of cooking and baking equipment
1) Ice machine has some buildup on chute edge and sidewall area, clean and sanitize at least monthly or more frequently if needed. 2) Stove and fryers have some buildup, clean. 3) Clean can opener. 4) Clean containers holding food products on lower shelf, ie taco bowls. 5) Clean interior of both reach in coolers and drawers in kitchen area, food spills. 6) Clean reach in cooler under cash register in bar area, soiled. 7) Clean door opening handle area of walk in cooler, soiled. 8) Storing ice scoop at bar in liquor rail, must store on a cleanable surface, such as tray, or in ice with handle kept inverted out of ice. 9) Using portion cup in taco meat, remove and use a utensil with handle.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Floors soiled especially under equipment, and bar area walkway sticky. 2) Walls soiled especially behind equipment, clean food splatters.
- Handwashing signage
Must post handwashing signage at all handsinks directling staff to wash hands, missing at handsink in women's RR and by bar, givven examples today.
- Drying mops
1) Floors soiled especially under equipment, and bar area walkway sticky. 2) Walls soiled especially behind equipment, clean food splatters.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, in kitchen, returned to sanitizer bucket now. 2) If using foil on cart, must change daily, heavily soiled today. 3) Clean plastic push cart by grill and in corner area holding warming unit. 4) Clean lower shelf of prep table under warmer unit, soiled. 5) Has cardboard box holding misc supplies, in this area, that is heavily soiled, provide a container that is smooth, cleanable and nonabsorbent for this purpose, 6) True reach in freezer has torn gasket, replace. --1) Ice machine has some buildup on chute edge and sidewall area, clean and sanitize at least monthly or more frequently if needed. 2) Stove and fryers have some buildup, clean. 3) Clean can opener. 4) Clean containers holding food products on lower shelf, ie taco bowls. 5) Clean interior of both reach in coolers and drawers in kitchen area, food spills. 6) Clean reach in cooler under cash register in bar area, soiled. 7) Clean door opening handle area of walk in cooler, soiled. 8) Storing ice scoop at bar in liquor rail, must store on a cleanable surface, such as tray, or in ice with handle kept inverted out of ice. 9) Using portion cup in taco meat, remove and use a utensil with handle.
- Outer openings are protected
1) Gaps under or around exterior door, suggest replace weatherstripping wherever can see light showing through.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, in kitchen, returned to sanitizer bucket now. 2) If using foil on cart, must change daily, heavily soiled today. 3) Clean plastic push cart by grill and in corner area holding warming unit. 4) Clean lower shelf of prep table under warmer unit, soiled. 5) Has cardboard box holding misc supplies, in this area, that is heavily soiled, provide a container that is smooth, cleanable and nonabsorbent for this purpose, 6) True reach in freezer has torn gasket, replace.
- Food storage containers identified with common name of food
1) Several squeeze bottles of sauces not labeled, label with common name, correcting now. 2) Label the containers holding portion cups of dipping sauces and the shelf edge where stored in reach in cooler, to prevent confusion.
- Disclosure of menu items offered or served raw or undercooked
Has written statement (reminder) on menu but no items are asterisked that the statement references. Given example handout. Revise menu when reprint.
- In-use utensils, between-use storage
1) Ice machine has some buildup on chute edge and sidewall area, clean and sanitize at least monthly or more frequently if needed. 2) Stove and fryers have some buildup, clean. 3) Clean can opener. 4) Clean containers holding food products on lower shelf, ie taco bowls. 5) Clean interior of both reach in coolers and drawers in kitchen area, food spills. 6) Clean reach in cooler under cash register in bar area, soiled. 7) Clean door opening handle area of walk in cooler, soiled. 8) Storing ice scoop at bar in liquor rail, must store on a cleanable surface, such as tray, or in ice with handle kept inverted out of ice. 9) Using portion cup in taco meat, remove and use a utensil with handle.
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05/16/2013 | Routine |
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