| No violation noted during this evaluation. | 08/31/2015 | Physical Recheck |
- When to wash
Observation: Food workers observed putting on new single service gloves without first washing hands. Inspector discussed violation with the person in charge. Person in charge discussed hand washing requirements with food workers. Continued training will be implemented.
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink was blocked by a cart in the room with the dough roller. Person in charge removed the cart. Hand sink at the bar is used as a dump sink. Ice and lemon slice left in basin. Person in charge cleaned the sink and printed up signs stating no dumping. Debris build up on the hand sinks in the kitchen. Person in charge had staff clean the sinks.
- Posting inspection reports
Observation: Post inspection report in an area that the public can easily read. Currently the report is posted behind the bar.
- Established procedures for responding to vomiting and diarrheal events
Observation: No Norovirus Bodily Fluids Clean up Procedure available at time of inspection.
- In-use utensils, between-use storage
Observation: Ice scoop stored on dirty ledge at the ice machine.
- 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: No verifiable Employee Health Policy available at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Observation: No food probe thermometer available in the kitchen.
- 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.
- Sanitizers
Observation: Quat sanitizer solution at the bar three compartment sink tested high >400 ppm. Solution was diluted to the proper concentration.
- Handwashing signage
Observation: No hand sign posted at the hand sink in the room with dough roller.
- 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 not available in all kitchen coolers.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors, walls, and shelves in the kitchen and prep room have debris build up that needs to be cleaned.
- Food employees hair is effectively restrained
Observation: Observed food worker on the line not wearing any kind of hair restraint.
- Common name-working containers
Observation: Multiple bottles of chemical cleaners stored in multi purpose bottles without labels. Person in charge labeled chemical bottles.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried food debris build up on the blade of the table mounted can opener. Person in charge had staff clean the blade. Mold and debris build up on the inside of the large ice machine. Establishment plans to turn off the ice machine for cleaning and purchase ice temporarily.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips for the kitchen or the bar.
- Equipment location, installation, repair, and adjustment
Observation: Kitchen two door freezer is not able to maintain foods frozen. Foods are held at 38-40F.
- Hand and arm jewelry prohibition
Observation: Observed food workers wearing wrist jewelry.
- 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: Cooked pasta(58F), sliced deli roast beef(57F), Raw chicken(54F) in the cooler drawers under the kitchen broiler are not able to maintain proper cold holding temperatures. Person in charge stated the food was in the coolers since last night and discarded all food product and made a service call. No food will be held in the cooler drawers. Alfredo sauce(81F), Oil aoli mix(70F) stored on the shelf above the pizza cooler were not able to maintain proper cold holding temperature. Person in charge stated the sauces are stored out at all times. Product discarded.
- Hand drying provided
Observation: Paper towels are not available at all hand washing sinks. Person in charge supplied paper towels. Dispensers on the walls do not fit paper towel rolls currently.
|
08/19/2015 | Regular |
- 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 are not available in all reach in coolers that do not have an external thermostat.
- Plumbing system maintained in good repair
Observation: Faucet at the bar upstairs three compartment sink leaks. Faucet at the upstairs bar three compartment sink had been removed.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Quat sanitizer solution in the kitchen spray bottles tested low, 0 ppm. Staff refillled all spray bottles. Quat sanitizer solution at the main bar three compartment sink tested low, 50 ppm. More sanitizer was added to the sink to make the correct concentration of 200-300 ppm.
- Common name-working containers
Observation: Multi-purpose sanitizer spray bottles are not labeled with the name of contents. Staff labeled all bottles.
- Hand drying provided
Observation: No paper towels available at the upstairs bar hand sink, the hand washing sink by the pizza oven, the hand washing sink by the pizza dough prep kitchen. Staff replaced paper towels at sinks.
- Posting of a valid license
Observation: No current Food License posted.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to test the sanitizer concentration.
- Storage of clean linens, single-service, and single use articles
Observation: Boxes of single service food items stored on the floor downstairs.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the blade of the table mounted can opener blade. Debris build up on the inside of the large ice machine. Staff cleaned and sanitized items.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Debris build up on the food racks in the walk in pizza dough cooler.
- Handwashing signage
Observation: Missing hand washing reminder sign at the hand sink in the pizza dough prep kitchen, the main bar end hand sink, the upstairs bar hand sink. PIC printed new signs to be posted.
- Handwashing cleanser, availability
Observation: No hand soap available in the staff restroom, the hand washing sink by the dish machine, and the upstairs bar hand sink. Soap replaced by staff.
- Using a handwashing sink- operation and maintenance
Observation: Debris build up on the hand washing sink in the pizza dough prep kitchen. Debris build up in the upstairs bar hand washing sink. Sinks cleaned by staff.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust build up around ceiling vents in the kitchen. Debris build up on the floor in the walk in freezer. Debris build up on the floor and walls in the pizza/beer walk in cooler.
- Light bulbs, protective shielding
Observation: Bulb shields in the kitchen and pizza dough prep area are missing.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Prepared ready to eat foods in the front coolers and the walk in cooler are not date marked. Staff date marked the food items.
|
07/07/2014 | Routine |
- Preventing contamination from equipment, utensils, and linens
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
10/25/2013 | Routine |
- Hand drying provided
Observed strainer stored in hand sink next to pop corn machine at main bar. Observed no soap and paper towels at the upstairs bar. Observed no paper towels at the men's bathrooms.
- Disclosure of menu items offered or served raw or undercooked
Observed consumer advisory disclaimer without asterisks identifying menu items it pertains to. Corrected at time of inspection.
- Using a handwashing sink- operation and maintenance
Observed strainer stored in hand sink next to pop corn machine at main bar. Observed no soap and paper towels at the upstairs bar. Observed no paper towels at the men's bathrooms.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw hamburger patties stored above lettuce. Observed chicken wings stored above celery. Person in charge voluntarily rearranged walk-in cooler storage on this day.
- Ice used as exterior coolant not used as a food
Observed boxes containing single-use cups stored on the basement ground. Observed plastic cup with lemons stored in ice bin at main bar.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Common name-working containers
Observed chemnical spray bottles not labeled with common name of product throughout the kitchen. Observed stainless steel shiner stored above flour.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed exterior of mounted can opener with residue build up.
- Food storage - preventing contamination from the premises
Observed boxes containing single-use cups stored on the basement ground. Observed plastic cup with lemons stored in ice bin at main bar.
- Separation from food, equipment, utensils, linens, and single service
Observed chemnical spray bottles not labeled with common name of product throughout the kitchen. Observed stainless steel shiner stored above flour.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed pop boxes and lids scattered around pop box dispending area.
- Eating, drinking, or using tobacco
Observed open beverage at main bar next to pop dispensers/tea.
- Roasts held at a temperature of 130°F or above
Observed cheese at a temperature of 70*F at the pizza prep area. Person in charge voluntarily discarded the product on this day. Observed hamburger patties at a temperature of 43*F and raw chicken at 45*F in the refrigerator drawers under the grill.
- Handwashing cleanser, availability
Observed strainer stored in hand sink next to pop corn machine at main bar. Observed no soap and paper towels at the upstairs bar. Observed no paper towels at the men's bathrooms.
|
10/16/2013 | Routine |
- Refuse, recyclables, and returnables
materials, design, construction, and installation
|
03/19/2013 | Routine |
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