| No violation noted during this evaluation. | 08/31/2015 | Physical Recheck |
- Storage or display of food in contact with water or ice
Observation: Both reach in freezers have excessive ice build up. Defrost as needed to prevent build up of ice.
- Food storage containers identified with common name of food
Observation: Containers of dry product (Flour, breading, etc) not labeled with common name of food. Any food product not in original container must be labeled with common name of food.
- In-use utensils, between-use storage
Observation:Ice scoop being stored under paper towel. Paper towels are not approved contact surfaces for in use utensils. Must be stored in ice with handle inverted or in a way to prevent contamination.
- Handwashing cleanser, availability
Observation: Server station did not have hand soap available. Must provide hand soap at all handwashing sinks.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Chef stated he will be taking Certified food protection manager test in September.
- Cleanability of floors, walls, and ceilings
Observation: Both server station hand sink and food prep sink are slightly detached from wall. Both sinks must be remounted and recaulked along wall sink junctures to allow for cleanable surfaces.
- Equipment location, installation, repair, and adjustment
Observation: Gaskets on pizza prep cooler need to be replaced. Bottom portion door appears to be loose. Must be maintained in good repair to ensure adequate seal.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Overall datemarking in reach in coolers was not being completed. Walk in cooler was well date marked. All potentially hazardous foods held longer than 24 hours after opening must be date marked and discarded after 7 days.
- Food storage - preventing contamination from the premises
Observation: Dry storage food in basement being stored directly on floor. (Floor and panko breading) All food must be stored at least 6 inches off the floor to prevent contamination from the premises.
- Multiuse food contact surfaces are cleanable
Observation: Spatula found with melted handle. Spatula was discarded during inspection. All utensils must be smooth, non absorbent, and cleanable. Corrected on site.
- Maintaining premises free of litter and unnecessary equipment
Observation: Small ice machine near kitchen entrance not in use. Chef stated that equipment was to be removed. Any equipment not in use must be repaired or removed from premises.
- Light bulbs, protective shielding
Observation: No light shield present in walk in cooler. All lights must be shielded to prevent shattering and physical contaminants. Provide light shield.
- 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: 1) Walk in cooler not maintaining food at 41*f or below. Vegetable medley temped @50*F, cooked chicken @ 51.1, hashbrowns @49.9, raw fish @50.1, and ambient air temp @ 55*F. Temperature logs showed temperatures have been out for multiple weeks. All potentially hazardous food was discarded at time of inspection and service called and appointment scheduled for 10:30am next day. 2) Pizza prep cooler was not maintaining potentially hazardous foods at 41*F or below. Cut tomatoes temped at 44.6*F, chicken at 44.3*F, ambient air temped at 45.2*F. Service appointment set up for next morning. All foods were raw and will be cooked at temperatures exceeding 165*F so items were not discarded.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1)Sharp microwave above rail line reach in cooler had excessive food debris. Clean more routinely to prevent the build up of food and bacteria. 2) All floor sinks have excessive build up present. Clean more routinely to prevent build up of soil and mold.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not being stored in sanitizer solution in between use. All wiping cloths must be stored in sanitizer solution between use. Corrected on site.
- Preventing contamination from equipment, utensils, and linens
Observation: Lettuce was being stored under cloth towel. Food must be stored using approved food contact surfaces. Corrected at time of inspection and metal lid placed on top of lettuce.
- Hand drying provided
Observation: Server station did not method for hand drying available. Must provide paper towels for handwashing at all handwashing sinks.
- Backflow protection
air gap, device standard, when required
|
08/27/2015 | Regular |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- 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
|
09/26/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Grill cooler 6 holding beef skewers 50.1* F, raw chicken at 49.7* F, cheese sauce 48.7* F, and cooked beef at 47.5* F. All potentially hazardous foods (PHF) must be maintained at 41* F or less. PHF discarded during inspection. Unit to be serviced this afternoon.
|
09/23/2013 | Routine |
- Cleanability of floors, walls, and ceilings
1) Remount and caulk food prep sink. 2) Reattach hand sink in front and recaulk. Wall and sink junctures must be smooth and easily cleanable.
- Storage and maintenance of wet and dry wiping cloths
Towel was sitting on spray bottle of sanitizer. Wiping cloths must be maintained in sanitizer between uses, Bucket brought up for servers.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Condenser on grill 6 cooler had considerable dust build-up. Vents mustbe cleaned so that equipment is able to maintain proper temps. Cleaned during inspection. CORRECTED.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Ice machine in front has debris under and behind. Clean debris and maintain cleaning at a frequency to prevent future issues.
- Miscellaneous sources of contamination
Soup warmer was on table next to hand sink without splash guard, Food must be protected from sources of contamination. Soup warmer moved to other side of table. CORRECTED.
- Roasts held at a temperature of 130°F or above
1) Walk-in cooler maintaining ambient temp of 46.5 degrees. Raw chicken temped at 47.1 degrees and Shanks at 46 degrees. All potentially hazardous foods (PHF) moved to downstairs walk-in and service called. 2) Grill cooler 6 holding raw steak at 45.6, raw chicken at 43.6 degrees and had an ambient temp of 43.6 degrees. Condenser was cleaned and temp was lowered. All PHF must be maintained at 41 degrees or less.
|
09/19/2013 | Routine |
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