- Test kit provided and used to measure sanitizing solution concentration
Observation: Provide chlorine test kit for three compartment sink and dish machine.
- 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:Waitress area reach-in was holding cheese sauce at 45F, employee turned the temp of the reach-in down.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Fish being held on floor below raw beef, employee moved fish to higher shelf.
- 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:Employees shall sign and follow the employee reporting agreements.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Beef was found thawing at room temp on counter. Meat shall be thawed in cooler or submerged under cold running water, or microwaved as long as cooking is continued or is part of the cooking process. Food was put back in the cooler.
- 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: Thermometers missing from waitress area reach-in, pasta cooler, and salad cooler. Corrected.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Employee was washing dishes in a three compartment sink with out sanitizing, employees shall use dish machine to sanitize until sanitizer is purchased.
- 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
Observation:Tomato sauce cooked previous day kept at a temp of 53F, food was discarded.
- When to wash
Observation: Observed draining shrimp through hands, did not wash hands after handling uncooked food. Employee washed hands.
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01/26/2016 | Regular |
- Multiuse food contact surfaces are cleanable
Observation: Plastic bread container has a large burn hole in the bottom and isn't cleanable
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean floor in walk in and in back storage area where bread is kept. Also there is a strong sewer smell at the bar near the handsink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Prepared foods stored in walk in longer than 24 hours need to have a date.
- Storage of clean equipment and utensils
Observation:Forks and spoons stored handle down in waitress area
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06/09/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean floors under shelving in storage area.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Box of raw chicken sitting on shelf above raw shrimp.
- Light intensity
Observation: Light out in walk-in freezer.
- Physical facilities maintained in good repair
Observation: Replace missing floor times by pop-in-box in waitstaff area.
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12/03/2014 | Regular |
| No violation noted during this evaluation. | 06/25/2014 | Illness Complaint |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date mark product in reach-in coolers.
- Food storage containers identified with common name of food
Observation: Bottles of oils used for cooking need to be labeled with common name of contents.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean sides of fryer and oven
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean floors under fryer, oven, cookline, and shelving next to bread area. Clean walls behind shelving near bread area. Clean plumbing under dishmachine.
- Plumbing system maintained in good repair
Observation: Hot water turned off at handsink by dishmachine because it leaks. Repair faucet.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Container of eggs sitting on top shelf of walk-in cooler above vegetables.
- Light bulbs, protective shielding
Observation: Replace light bulb in waitstaff area.
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06/18/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
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12/12/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Interior of ice machine and pop dispenser need additional cleaning.
- Eating, drinking, or using tobacco
Employee drinks shall be on a lower shelf, covered and use a straw. They shall not be on prep counter in waitress area. Corrected at time of inspection.
- Handwashing cleanser, availability
Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do not store raw chicken above raw meat in walk-in to prevent against possible cross contamination. Corrected at time of inspection.
- Miscellaneous sources of contamination
Do not use a glass coffee cup to dispense parmesan cheese.
- Hand Antiseptics
If you are going to use hand sanitizer it shall be located next to the handsink.
- Capacity, availability, and pressure of hot and cold water
Hot water is needed at dishmachine handsink.
- Roasts held at a temperature of 130°F or above
Vegetable stock found on counter at 85F - it shall be kept at 135F or above. It will be reheated to 165F and held on hot holding unit. Corrected at time of inspection.
- Hand drying provided
Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
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12/03/2013 | Routine |
- Linens- cleaning and storage
TO GO CONTAINERS STORED WITH THE FOOD CONTACT SURFACE UP. ICE SCOOP W/HANDLE BURIED IN ICE MACHINE. THE POP WAND HOLDERS AT THE BAR HAVE A BUILD UP OF MOLD. Corrected at time of inspection
- Cleanability of floors, walls, and ceilings
FLOORS AROUND PERIMETER OF THE KITCHEN AND UNDER EQUIPMENT HAVE A LARGE ACCUMULATION OF FOOD DEBRIS AND GREASE.
- equipment food contact surfaces and utensils clean to sight and touch.
THE SIDE OF THE DOUBLE OVEN HAS A LARGE ACCUMULATION OF GREASE.
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06/11/2013 | Routine |
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