| No violation noted during this evaluation. | 07/31/2015 | Follow Up LOC |
- Foods prepared in a private home may not be used of offered for human consumption
Observation: home canned green beans shall be removed from premise
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: overall the kitchen area is looking better. Continue to clean grease before it gets set. Especially under and around grill and fryer area. Fryers and grill need cleaning today too.
- Storage of clean linens, single-service, and single use articles
Observation: single service bowls in cabinet under grill are not protected from contamination. Should be stored in a sanitary manner until ready to use. Crumbs and dust in them today.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
07/16/2015 | Regular |
| No violation noted during this evaluation. | 12/30/2014 | Follow Up LOC |
- Foods prepared in a private home may not be used of offered for human consumption
Observation: home canned foods observed in the white fridge by front door today. These are not allowed in a licensed food establishment.
- 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: both fryers should be completely under the hood vent and not on the side. Hood filter needs cleaning.
- Storage and maintenance of wet and dry wiping cloths
Observation: Cloth towels should be laundered when they become dirty
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Safe, unadulterated, honestly presented
Observation: many outdated foods observed in back dry storage room today. I went through one area and pulled foods which expired as far back as 2009. Please continue to purge this area and discard all food which is way out of date or has torn packages/dented cans as this may be unsafe. I marked where I stopped today.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The kitchen area is looking better but there is still a lot of grease around the fryer area (floor, walls, etc) which needs to be cleaned to deter insects. Shelves with curtains in kitchen need to be cleaned. There is still a lot of dust since the last inspection. Grease tray under grill needs to be cleaned more often. Grill and cooking utensils should be cleaned after each use. Back dry storage room needs to be cleaned out.
- Food shall be obtained from sources that comply with law
Observation: uninspected farm eggs observed in white fridge by front door today. These are not allowed in a licensed food establishment
- 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: white fridge by deep fryers was 51.2deg today using my digital stem thermometer. Unit thermometer agreed. Dial was turned down from 4 to 7. Please monitor to ensure it is able to reach 41deg or less and maintain.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: there were many dishes and utensils in back dry storage room which were filthy today. Please purge this area and keep clean dishes clean
- Single -service and single-use articles may not be reused
Observation: observed many single use plastic containers intended to be reused. These should be discarded-cool whip containers, etc
|
12/16/2014 | Regular |
| No violation noted during this evaluation. | 09/03/2014 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Dirty utensils laying on grill.
- Separation from food, equipment, utensils, linens, and single service
Observation: urinal bricks should not be stored above food
- Food storage - preventing contamination from the premises
Observation: canned good should be dusted and shelves should be kept cleaner where food is stored
- Sanitization of food contact surfaces - before use and after cleaning
Observation:Sanitizer level marked last year on bottle. Hasn't been used.
- Food temperature measuring devices are provided and readily accessible
Observation:No thermometers in the refrigerators.
- Food storage containers identified with common name of food
Observation: food removed from original package should be labeled
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date markings on foods.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: the entire facility needs to be closed for a deep cleaning. There are cobwebs everywhere and all shelves and storage areas are very dirty.
- Bare hand contact with ready to eat foods
Observation: gloves need to be used when handling ready to eat foods. I placed them next to hand washing sink
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Package integrity
Observation:Several packages in cupboards had rips, chew holes.
- Protecting food from environmental contamination
Observation:Urinal cakes stored above canned goods in walk in pantry.
- Packaged food shall be labeled as specified in law
Observation:meat in the fridge not marked/no label.
- Storage of clean linens, single-service, and single use articles
Observation: single serve items should be kept clean when in storage
- Safe, unadulterated, honestly presented
Observation: Many outdated canned, packaged foods in fridge, cupboards.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: grease drawer on grill is very full and smells very bad
- Test kit provided and used to measure sanitizing solution concentration
Observation: test strips needed to check sanitizer level
- Person in charge is present
Observation:Person in charge not present.Excessive repeat violations.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
|
08/28/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- 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
|
09/17/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The entire place needs a deep cleaning and a lot of things thrown away. Every year it gets progressively worse and this year there are mouse droppings in the kitchen which is unacceptable. Several days are needed to completely clean this establishment, pull out equipment, clean walls, ceilings and floors and throw away all the garbage and unnecessary items that have collected in the kitchen and back storage room over the years. Fridge and freezer next to broaster need cleaning.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
datemark when opened or prepared then discard after 7 days
- Food temperature measuring devices are provided and readily accessible
Thermometer needed in fridge next to broaster
- Other personal care items - storage
The entire place needs a deep cleaning and a lot of things thrown away. Every year it gets progressively worse and this year there are mouse droppings in the kitchen which is unacceptable. Several days are needed to completely clean this establishment, pull out equipment, clean walls, ceilings and floors and throw away all the garbage and unnecessary items that have collected in the kitchen and back storage room over the years. Fridge and freezer next to broaster need cleaning.
- Package integrity
Dented cans under bar need thrown away as they are not safe
- Cleaning of cooking and baking equipment
Grill needs cleaning. Lots of grease present today and it is not being used in the morning.
- 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
The chicken broaster needs to be under a hood ventilation system or removed from service. The hood over the grill needs cleaning.
- Roasts held at a temperature of 130°F or above
Two door cooler at end of the bar is not working at all. There is food inside which needs to be thrown away. It was all room temperature.
- Disclosure of menu items offered or served raw or undercooked
Consumer advisory should be posted by menu. Corrected on site.
- Food storage - preventing contamination from the premises
Canned and boxed goods under bar need to be purged and many thrown away. Cans are all filthy and some have been expired for many years. These are not safe to eat or serve.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The chicken broaster needs to be under a hood ventilation system or removed from service. The hood over the grill needs cleaning.
- Maintaining premises free of litter and unnecessary equipment
The entire place needs a deep cleaning and a lot of things thrown away. Every year it gets progressively worse and this year there are mouse droppings in the kitchen which is unacceptable. Several days are needed to completely clean this establishment, pull out equipment, clean walls, ceilings and floors and throw away all the garbage and unnecessary items that have collected in the kitchen and back storage room over the years. Fridge and freezer next to broaster need cleaning.
|
08/27/2013 | Routine |
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