- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the blade of the table mounted can opener. Employee cleaned can opener. Debris build up on the inside of the pop/soda guns at the bar. Clean.
- 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 Reporting Agreement available onsite.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No verifiable Certified Food Protection Manager with management and supervisory responsibility employed by the establishment,.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up under food equipment throughout the kitchen needs to be cleaned. Vents and hood filters in the kitchen have dust build up and need to be cleaned. FRP wall surfaces in the kitchen need to be cleaned. Dust build up on the ceiling and the floor in the pizza room need to be cleaned. Fan guards in the walk in cooler have debris build up and need to be cleaned.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Pizza oven and parts of the pizza oven have dust and flour build up and need to be cleaned.
- Dressing areas and lockers
Observation: Employee winter coat stored on food equipment rack in the kitchen.
- 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: Tarter sauce(50F), mayo(49F), 1000 island dressing(49F), ambient (49F) foods were not being cold held correcctly in the three door kitchen prep coolers. Employee discarded all perishable foods and adjusted the cooler thermostat. The cooler dropped to 40F.
- Safe, unadulterated, honestly presented
Observation: Pineapple rings with mold, sliced roast beef with mold/slim, and sliced pastrami that did not look unadulterated (use by date 1/22/15) were stored in the three door kitchen prep cooler. Kitchen employee discarded all items.
- Eating, drinking, or using tobacco
Observation: Large amount of cigarette butts stored under the stairwell in the basement.
- Cutting surfaces maintained
Observation: White cutting board on the the kitchen prep table cooler is stained and needs to be re-surfaced or replaced.
- Disclosure of menu items offered or served raw or undercooked
Observation: Hamburgers that can be cooked to order to not have a correct disclosure statement on the menu. A correct reminder statement is present on the menu.
- Posting inspection reports
Observation: Current Routine inspection is not posted. Previous Follow-up inspection is posted and page 2 has fallen down.
- Food temperature measuring devices are provided and readily accessible
Observation: No food probe thermometer available in the kitchen.
- Sanitization methods - hot water, chemical
Observation: Lo temp chemical dish washer was testing low, <50 ppm. Sanitizer concentration was empty. Concentration of the chlorine sanitizer at the bar three compartment sink tested low, 0 ppm. Bar employee made up a new batch at the correct concentration. Employee changed to a new sanitizer container and the dish machine tested correctly, >50 ppm.
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02/17/2016 | Regular |
| No violation noted during this evaluation. | 02/20/2015 | Physical Recheck |
- 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
- Sanitization methods - hot water, chemical
Observation: Low temp chlorine dish machine is testing low, <50 ppm. PIC contacted service company to check the unit. Repair person will be onsite today. Dish machine will not be used until proper sanitizing at the correct concentration.
- Bare hand contact with ready to eat foods
Observation: Employees handling ready to eat food items in the kitchen were not wearing disposable gloves or using utensils. Inspector discussed bare hand contact code requirements with employees. Staff washed hands and put on new disposable gloves.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside of 2/3 ice machines downstairs. PIC unplugged the machines to drain and fully clean/sanitize.
- Handwashing signage
Observation: No hand sign posted at the bar hand washing sink.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Norovirus Bodily Fluids Clean up Procedure available onsite.
- Designated areas for employees
use of designated areas by employees
- 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 Reporting Agreement available onsite.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No sanitizer solution set up in kitchen during service. Kitchen employee made up a new bucket of quat solution at the correct concentration.
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02/05/2015 | Regular |
| No violation noted during this evaluation. | 04/07/2014 | Follow Up LOC |
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing signage
Observation: Hand washing reminder signs missing at bar hand sinks.
- Light bulbs, protective shielding
Observation: Light shields missing on areas in back kitchen and pizza rooms.
- Food temperature measuring devices are provided and readily accessible
Observation: Kitchen has no food thermometer available.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine or quat test strips available to check sanitizer concentration.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Build up on blade of can opener. Corrected by PIC Build up on large white cutting board. Corrected by PIC. Build up on inside of both downstairs ice machines.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Build up on floors under kitchen equipment. Build up on floors under dish machine and pizza equipment. Build up on walk in cooler fan guards. Build up on hood system fan guards.
- Sanitization methods - hot water, chemical
Observation: Chlorine dish machine is not sanitizing dish. Concentration is testing low. 10ppm. Corrected by PIC.
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03/19/2014 | Routine |
- Removing dead or trapped birds, insects, rodents, and other pests
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed food spill and build up under the standing 2 door refrigeration unit next to the service window at cookline. Observed wall with residue splatter along the wall where the heat lamps for french fries. Observed missing floor tiles and cracked broken tiles in the kitchen by the cookline. Observed broken ceiling tile above the sstanding storage rack next to walk in cooler. Observed pop box syrup spills on the basement floor.
- Designated areas for employees
use of designated areas by employees
- equipment food contact surfaces and utensils clean to sight and touch.
Observed open refrigeration unit next to service window used to store single use items such as lids and single portion cups had residue build up. Observed rack at cookline underneath microwave had residue build up along the structure of the storage rack. Observed wheels on grill were soiled and legs of fryers in contact with the floor were soiled.
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07/24/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Observed no consumer advisory disclaimer on the menu for undercooked food items. Observed no asterisk or symbol identifying which food items that are undercooked on the menu.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed steak sirloin stored above hard boiled eggs in the walk in cooler. Corrected at time of inspection.
- In-use utensils, between-use storage
Observed skillet pan cover with black residue build up at the two stove burner. Observed egg slicer with residue build up. Observed residue build up on the ice barrier plate in the downstairs basment ice machine. Observed single use cups stored in sauces throughout the kitchen and in dressing at the walk in cooler used as a scoop. Observed white plastic container with grease residue buil up containing tortilla chips.
- Eating, drinking, or using tobacco
Observed open beverage behind the bar. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed skillet pan cover with black residue build up at the two stove burner. Observed egg slicer with residue build up. Observed residue build up on the ice barrier plate in the downstairs basment ice machine. Observed single use cups stored in sauces throughout the kitchen and in dressing at the walk in cooler used as a scoop. Observed white plastic container with grease residue buil up containing tortilla chips. --Observed open refrigeration unit next to service window used to store single use items such as lids and single portion cups had residue build up. Observed rack at cookline underneath microwave had residue buil up along the structure of the storage rack. Observed wheels on grill were soiled. Observed legs in contact with floor were soiled.
- Multiuse food contact surfaces are cleanable
Observed skillet pan cover with black residue build up at the two stove burner. Observed egg slicer with residue build up. Observed residue build up on the ice barrier plate in the downstairs basment ice machine. Observed single use cups stored in sauces throughout the kitchen and in dressing at the walk in cooler used as a scoop. Observed white plastic container with grease residue buil up containing tortilla chips.
- Designated areas for employees
use of designated areas by employees
- Removing dead or trapped birds, insects, rodents, and other pests
Observed half of a dead cock roach in the basement storage stairs next to the standing white refrigeration units.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed food spill and build up under the standing 2 door refrigeration unit next to the service window at cookline. Observed wall with residue splatter along the wall were the heat lamps for french fries. Observed missing floor tiles and cracked/broken tiles in the kitchen by the cookline. Observed broken celing tile above the standing storage rack next to walk in cooler. Observed pop box syrup spills on the basement floor.
- Food storage containers identified with common name of food
Observed ingredient plastic containers with sauces and squirt bottles not labeled with the common name of the food product/ingredient.
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07/17/2013 | Routine |
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