- Duties of PIC
Observation: Observed PIC and of bar and chef in kitchen during inspection knowledgeable about about proper cleaning procedures for kitchen area, but failing to ensure that they are regularly carried out.
- Bare hand contact with ready to eat foods
Observation: Observed chef in kitchen about to start a sandwich without wearing glove. Pointed out to him that he is required to wear gloves when making such a food item. He disposed of the bread and remade sandwich with gloves.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Hand wash sink in kitchen in need of cleaning.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Deli meat slicer, potato cutter to make fries, and ice machine interior not clean upon sight. Deli slicer was sent through dish wash machine, but meat remnants still remained on slicer.
- Maintaining premises free of litter and unnecessary equipment
Observation: Storage of unused cutting boards and canister of cooking oil below prep table near deli slicer.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed storage of raw bacon next to cut potatoes in walk-in cooler and storage of cooked sausages next to raw chicken in reach-in cooler. Both corrected during the inspection.
- Food storage - preventing contamination from the premises
Observation: Containers of food covered in ice that dripped from cold air unit in walk-in cooler. Food containers were disposed of during the inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips available for testing concentration of sanitizer in buckets and dish wash machine.
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07/08/2015 | Regular |
- Bare hand contact with ready to eat foods
Observation: Observed food prep person touch food without wearing gloves prior to it being served. Violation was corrected during the inspection and informed chef and owners of establishment the requirement in wearing gloves prior to handling ready to eat food.
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03/02/2015 | Regular |
| No violation noted during this evaluation. | 12/01/2014 | Regular |
| No violation noted during this evaluation. | 10/23/2014 | Follow Up LOC |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Hard boiled eggs prepared on-site (on 10-18-14 and cooled in water) in bar walk in cooler w/ no date mark. Corrected during inspection.
- Food storage - preventing contamination from the premises
Observation: Baked food items stored on floor in walkin cooler. Corrected during inspection.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Nacho Cheese, brown gravy, and refried beans at 100 degrees F on hot hold. Unite not plugged in and set up at approx 10:30am. Voluntary destruction during inspection. Asked owners to review w/ PIC and applicable staff
- Sanitization methods - hot water, chemical
Observation: Mechanical wash machine at 120 degrees F w/ 0ppm bleach based sanitizer. Phone call for service during inspection.
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10/22/2014 | Regular |
| No violation noted during this evaluation. | 09/22/2014 | Pre Opening |
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