- 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: Unable to verify if there are Employee Illness Reporting Agreements on site.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking has been improved but several containers with food are not date labeled in reach-in cooler in the kitchen.
- Person in charge is present
Observation: Person in charge is not present.
- Using a handwashing sink- operation and maintenance
Observation: One handsink has been fixed, second handnsik is inoperable, the spare parts has been ordered (per employee).
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02/10/2016 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1) Visible pink slime inside of the ice machine.2) Observed build up on both pop dispenser guns in the bar. This is a repeat violation.
- Backflow protection
air gap, device standard, when required
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Plumbing system maintained in good repair
Observation:1) Drain lines in the bar have discounting problems,2)there is leak from the drain lines in the basement.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw beef stored above pork and bacon in the kitchen reaching cooler. Educated staff, provided handout and corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:A box of raw eggs stored above ready-to eat food in the kitchen reach-in cooler. Placed on lower level and corrected.
- Food storage containers identified with common name of food
Observation: All food in plastic containers and squeeze bottles have not been labeled with common name of the food in all kitchen coolers and on the shelves. This is a repeat violation.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: All potentially hazardous food stored in plastic containers have not been date marked (sour creams, mushrooms, mac and cheese,meat gravy, etc.) in all coolers. This is a repeat violation.
- Established procedures for responding to vomiting and diarrheal events
Observation: Has no established procedures for responding to vomiting and diarrhea events that involve discharge of vomitus or fecal matter onto surface in the food establishment. Provided forms to post it and corrected on site.
- Posting inspection reports
Observation: Most recent inspection report not posted fro public view. This is a repeat violation.
- 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: Food employees have not read and signed Food Employee Illnesses Reporting Agreement. Provided forms to read and sign.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Debris and build up visible under cooking area and wall next to the fryers. This is a repeat violation.
- License required to operate a food establishment
Observation: License expired in November 2015.
- Using a handwashing sink- operation and maintenance
Observation: Both hansinks are inoperable in the bar.
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01/26/2016 | Regular |
| No violation noted during this evaluation. | 12/11/2014 | Other |
- Food storage containers identified with common name of food
Observation: Food removed from original container must be
- Outer openings are protected
Observation: All doors were opened at beginning of inspection. Outer openings must be protected from the entry of bugs and/or rodents. Suggest installing tight fitted screen doors if want them opened. Doors closed during inspection. CORRECTED
- Drying mops
Observation: Mop being stored in bucket. In between uses a mop must be air dried without soiling walls. Air dry mop.
- Light bulbs, protective shielding
Observation: Light in walk-in cooler in basement does not have a light shield. When exposed to food light bulbs must be shielded or shatter proof. Replace bulb or replace shield.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Posting inspection reports
Observation: Must post most recent inspection.
- Using a handwashing sink- operation and maintenance
Observation:1) Hand sink behind bar had bucket of sanitizer in it at beginning of inspection. 2) Hand sink for servers is blocked by pop cans. All hand sinks must be available for hand washing at all times. 3) Server hand sink is being used as the beer tap over flow drain line. Hand sink is to be used for hand washing only.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) All pop gun holders have a slimey build-up. 2)Ice machine chute has a visible pink build-up. All food contact surfaces must be clean to sight and touch.
- Eating, drinking, or using tobacco
Observation: Employee drinks are not in covered cups. In food prep areas including bar employee drinks must be in covered containers. Ensure employees drinks are covered.
- Bare hand contact with ready to eat foods
Observation: Observed 2 different employees handle ready-to eat foods without gloves on. When handling ready-to-eat foods must use gloves, utensils or other barrier. Educated during inspection. Educate all other employees and sign off as part of follow up letter of correction.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Debris and build-up visible in following areas, 1) under 3 tank sink behind bar and 2) wall behind kitchen line equipment.
- Cleaning of cooking and baking equipment
Observation: Microwave had some food debris. Microwaves must be cleaned every 24 hrs. Clean and maintain at required frequency.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: All potentially hazardous foods must be dated when package is opened, food is cooked,or prepped. Require issue to be addressed in letter of correction.
- Material characteristics of non-food contact surfaces
Observation: All surfaces exposed to food must be cleanable and nonabsorbent. Seal the following areas with 2 coats of light colored paint or with varnish. 1) Front portion of bar, 2) new cabinet in server area.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Using chlorine for sanitizer and has no test strips. Must provide test strips to ensure concentration is maintained between 50-100 ppm.
- Handwashing cleanser, availability
Observation: Server hand sink was not stocked with soap. Every hand sink must be provided soap at all times. Restock.
- Hand drying provided
Observation: Server hand sink did not hand drying. Every hand sink must be provided a means to dry their hands. Restock.
- Backflow protection
air gap, device standard, when required
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05/06/2014 | Routine |
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