| No violation noted during this evaluation. | 01/07/2016 | Follow Up LOC |
- Disclosure of menu items offered or served raw or undercooked
Observation: Still no disclosure for food items served raw or undercooked on the menu. A correct reminder statement is present on the menu. DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)
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12/29/2015 | Physical Recheck |
- Sanitization methods - hot water, chemical
Observation: Low temp chemical dish machine at the bar is testing low, 0 ppm. Person in charge placed a service request. All dishes will be sent through the kitchen dish machine.
- 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. Previous certified manager has left the company. Kitchen manager is registering to take a food safety managers class.
- When to wash
Observation: Food staff observed changing single service gloves without first washing hands. Person in charge discussed violation with staff. Staff will wash hands when changing gloves.
- Disclosure of menu items offered or served raw or undercooked
Observation: No disclosure for food items served raw or undercooked on the menu. A correct reminder statement is present on the menu.
- Common name-working containers
Observation: Multi use chemical spray bottles had no name of contents on bottles. Staff started labeling bottles.
- Hand drying provided
Observation: Disposable paper towels are not supplied at all hand sinks in establishment.
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink on the main prep line has no hot water pressure. Water line has been turned off do to a water leak when pressure is supplied. Cold water pressure is available. Person in charge called in a maintenance request. Food utensils stored in the kitchen prep line hand sink between uses. Kitchen prep line hand sink is being used as a dump sink. Food debris in basin. Person in charge removed items and cleaned out the sink. Hand sinks are for hand washing only.
- Handwashing signage
Observation: Hand washing reminder signs are not posted at all hand sinks in establishment.
- 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 at time of inspection. Inspector left a copy of form 1B with person in charge to use.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside of the kitchen ice machine. Staff began emptying the ice machine to clean and sanitize.
- Eating, drinking, or using tobacco
Observation: Multiple food workers eating in the kitchen preparation areas at time of inspection. All food removed by staff and person in charge. Inspector discussed approved staff eating areas. Employee drinks without tight fitting lids stored in the kitchen at time of inspection. All drinks removed by staff and person in charge. Person in charge instructed staff to always use cups with lids in the kitchen or keep drinks out of food prep areas.
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12/18/2015 | Regular |
| No violation noted during this evaluation. | 02/02/2015 | Physical Recheck |
- When to wash
Observation: Cooks on the line observed changing disposable gloves with out first washing their hands. Discussed issue with the general manager.
- 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/Sick Policy available onsite.
- Preventing contamination from equipment, utensils, and linens
Observation: Container of sliced oranges stored in the bar consumption ice well. Metal pan holding drink mixers and sliced drink garnishes stored in the bar consumption ice well. General manager removed the containers from the ice and stored them in the bar coolers.
- Sanitization methods - hot water, chemical
Observation: Low temp chlorine dish machine in the kitchen and at the front bar are testing low, 0 ppm. General manager contacted Eco Lab at time of inspection to service the units. Dish machines were turned off. Service tech arrived onsite at time of inspection and corrected the units.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips or chlorine test strips available to check the concentration of the sanitizer buckets or the dish machine.
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink on the kitchen prep line is not in good repair. Drain pipes below unit have been removed. Hot water under pressure is not available at the hand washing sink by the Bunn coffee brewer in the kitchen. General manager was made aware of all hand sink violations and has made a maintenance request. Hand sink at the bar by the ice cooler is being used as a dump sink for ice.
- 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.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Pan of re-fried beans (67F) was being reheated in the Alto Sham. Unit was set to 140F Employee moved the beans into a stock pot to rapidly reheat on the stove.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Prepared food items in the kitchen salad reach in prep cooler were not date marked.
- Handwashing signage
Observation: Hand washing reminder signs are not posted at all hand washing sinks in the establishment.
- Minimize bare hand and arm contact with food that is not ready to eat
Observation: Line cook observed handling ready to eat food items while preparing customers orders in the kitchen. Inspector discussed issue with GM and cook regarding bare hand contact requirements with ready to eat foods.
- Sanitizers
Observation: Quat sanitizer bucket on the cook line tested high, 500 ppm. Employee stated the dispenser is not working correctly and added water to dilute the solution down to the correct concentration.
- Duties of PIC
Observation: Person in charge is not able to demonstrate required knowledge and required documentation in the areas of hand washing, cooling hot foods, Bare hand contact with ready to eat foods, sanitizing food contact surfaces through ware washing, maintaining records onsite for Employee Health/Sick Policy, Bodily Fluids Clean up Policy. Inspector discussed all items listed above with the onsite general manager.
- Established procedures for responding to vomiting and diarrheal events
Observation:No verifiable Noro Bodily Fluids Clean up Procedure Policy available onsite.
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01/22/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation: Debris build up in the two downstairs bar hand sinks and the upstairs bat hand sink. Cleaned by staff.
- Posting inspection reports
Observation: Current food inspection not posted at time of inspection.
- Handwashing signage
Observation: Missing hand washing reminder signage in the men's upstairs and downstairs restrooms. Missing hand washing reminder signage at the upstairs bar hand sink and the two downstairs bar hand sinks.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside of the kitchen ice machine. Cleaned by staff.
- Common name-working containers
Observation: Multi-purpose chemical spray bottles in establishment did not have labels. Staff labeled bottles with name of contents.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to test the sanitizer concentration.
- Sanitizers
Observation: Quat sanitizer bucket tested high, above 500 ppm. Employee added water to mix proper concentration. Mixing unit on wall is in disrepair and mixing too strong. Staff called service company at time of inspection.
- 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 reach in cooler units.
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06/19/2014 | Routine |
| No violation noted during this evaluation. | 04/03/2014 | Illness Complaint |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
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11/06/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed interior of ventilation hood had residue dripping down along the side of the hood.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed oil spills under fryers.
- Test kit provided and used to measure sanitizing solution concentration
Observed no test strips to test the concentration of their dish machine sanitizer.
- Eating, drinking, or using tobacco
Observed open plastic beverage cup with yellow liquid stored next to the kitchen server station. Corrected at time of inspection.
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07/29/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Observed dish machine was not dispensing chlorine based sanitizer. Food employee called ECO lab to service machine on this day. Establishment may use the 3-compartment sink until dish machine has dispensing sanitizer at 100ppm.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed white container with residue build up on the exterior containing food product such as tortilla chips. --Observed interior of ice machine had residue build up. Observed mounted can opener had food residue in kitchen. Observed deli slicer had food residue under the blade.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed interior of ventilation hood had residue dripping down along the side of hood.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed floor under dish machine had residue build up. Observed under fryers had oil spills.
- Using a handwashing sink- operation and maintenance
Observed trash can blocking access to hand sink at the cookline.
- Common name-working containers
Observed chemical spray bottles without a label of the common name of the product.
- Test kit provided and used to measure sanitizing solution concentration
Observed no test strips to test the concentration of their dish machine sanitizer.
- Roasts held at a temperature of 130°F or above
Observed make top refrigeration unit next to the cook line hand sink had products such as sliced tomato at 49*F, cottage cheese between the temperatures of 44-47*F, guacamole at 50*F, and diced tomato at 45*F under reach in.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw chicken leaning against alcoholic beverages at the alcohol walk in cooler. Corrected at time of inspection.
- Eating, drinking, or using tobacco
Observed open red bull beverage container in kitchen across from 3-compartment sink.
- Food storage - preventing contamination from the premises
Observed standing freezer across from fyers at the cook line had product such as chicken tenders stored uncovered. Observed cooked meat stored uncoverd on cooking sheet in walk-in cooler.
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07/22/2013 | Routine |
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