- 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: The facility does not have a Sick Policy.
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01/29/2016 | Physical Recheck |
- 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
Observation: Ventilation system above grills not clean to sight or touch.
- Storage and maintenance of wet and dry wiping cloths
Observation: Quat sanitizer in bar sink below required concentration.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometers easily accessible in upstairs and downstairs coolers.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Build up on various physical facilities throughout establishment. This includes behind the fryers and grills and in basement area.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: Person in charge unable to explain what the employee health form is and if she has even seen it.
- Duties of PIC
Observation: Due to continued repeat violations person in charge not performing duties as required by code.
- Cleaning procedure
Observation: Person in charge not wash hands for at least 20 seconds. Person in charge was instructed to wash hands for at least 20 seconds by Inspector.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Raw chicken being thawed at room temperature. Raw chicken was moved to cooler during inspection. Corrected.
- Storage of clean linens, single-service, and single use articles
Observation: Single use forks and knives stored with handles inside cup. Forks and knives were stored with handles out of cup during inspection. Corrected.
- Using a handwashing sink- operation and maintenance
Observation: Raw chicken being thawed in hand sink. Raw chicken was moved during inspection. Corrected.
- Hand drying provided
Observation: Employees in bar and kitchen area using cloth towels to dry hands. Employees were instructed by Inspector to use paper towels to dry hands.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef stored directly on top of ready to eat ham in reach in cooler. Beef was moved during inspection. Corrected.
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12/30/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Foods in the make-table and fridges not date marked. Corrected.
- 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: Thermometer in the fridge not working.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw Chicken and ground beef stored above whole muscle meat. Corrected by placing the chicken on the bottom of the fridge, placed the hamburger above the chicken, next whole muscle meats, and then ready to eat foods.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Chicken thawing in the hand sink with stagnant water. Corrected by removing the chicken, placing it in a bucket, and putting it on the bottom shelf of the fridge.
- 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: Cut lettuce and cheese stored on the counter top during lunch time, not held in a fridge. Cheese at 55 degrees and lettuce at 43 degrees. Corrected by placing the lettuce and cheese in the fridge.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken and beef stored above ready-to-eat foods (deli meats). Corrected by placing the chicken on the bottom of the fridge, placed the hamburger above the chicken, next whole muscle meats, and then ready to eat foods.
- Using a handwashing sink- operation and maintenance
Observation: The facility is using the hand sink to thaw chicken. Corrected by placing the chicken in a bucket and placing it on the bottom shelf in the fridge.
- When to wash
Observation: Employee walk into the kitchen from outside to start cooking and did not wash their hands. Corrected by washing hands and wearing gloves.
- Foods prepared in a private home may not be used of offered for human consumption
Observation: Potato Salad served at the facility is made in a private home. Corrected by voluntarily discarding the potato salad.
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06/25/2015 | Regular |
| No violation noted during this evaluation. | 01/21/2015 | Follow Up LOC |
- Miscellaneous sources of contamination
Observation: Observed hose of pop dispenser stored in ice. Hose was moved. Corrected.
- Bare hand contact with ready to eat foods
Observation: Observed bare hand contact with ready to eat food. Employee put gloves on during inspection. Corrected.
- Food temperature measuring devices are provided and readily accessible
Observation: Observed thermometers in coolers not easily accessible.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed ice machine in basement not clean to sight or touch.
- Food storage - preventing contamination from the premises
Observation: Observed potatoes in the basement stored directly on the floor.
- Sanitizers
Observation: Observed quat sanitizer in bar sink below 200ppm. Observed quat sanitizer in 3 compartment sink above required concentration as stated on the label.
- In-use utensils, between-use storage
Observation: Observed ice scoop handle stored in the ice. Scoop was removed from ice. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods held longer than 24 hours not date marked. Foods were date marked during inspection. Corrected.
- Light bulbs, protective shielding
Observation: Observed lights in basement not shielded or shatter proof.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed cooked ham held longer than 7 days. Ham was voluntarily discarded. Corrected.
- Foods are cooled using appropriate methods
Observation: Observed soup being cooled at room temperature. Soup was moved to cooler during inspection. Corrected.
- Demonstration of Knowledge
Observation: Observed various violations during inspection including repeat violations.
- Disclosure of menu items offered or served raw or undercooked
Observation: Observed raw animal foods that are cooked to order not asteriked in the menu.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Observed basement with debris and build up.
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12/17/2014 | Regular |
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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12/03/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed flooring in disrepair. Observed build up behind grill and fryer area.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage in upstairs and downstairs coolers. Raw animal species not adequately separated during storage in upstairs and downstairs coolers.
- Handwashing cleanser, availability
Observed no soap in the dispenser. Soap was placed in dispenser during inspection. Corrected at time of inspection
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
- Sanitizers
Observed quat sanitizer below 200ppm.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods held longer than 24 hours not date marked.
- Miscellaneous sources of contamination
Observed potatoes in downstairs storage area not covered. Potatoes were covered during inspection. Corrected at time of inspection
- Bare hand contact with ready to eat foods
Upon discussion with PIC it was determined that staff are handling ready to eat foods with bare hands.
- Food temperature measuring devices are provided and readily accessible
Observed thermometers not accessible in coolers.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed microwave not clean to sight or touch. Observed tape on ice machine.
- Disclosure of menu items offered or served raw or undercooked
Observed no asterik identifying foods that are cooked to order.
- Designated areas for employees
use of designated areas by employees
- Multiuse food contact surfaces are constructed of safe materials
Observed microwave not clean to sight or touch. Observed tape on ice machine.
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11/19/2013 | Routine |
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