- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: ALSO DO NOT STORE CHEMICALS HIGH ABOVE ON SHELVING OR EQUIPMENT; ALWAYS STORE CHEMICALS LOW AND IN APPROPRIATE STORAGE LOCATIONS AT KITCHEN AND BASMENT.(ESPECIALLY AWAY FROM FOOD STORAGE)
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: ALSO DO NOT STORE CHEMICALS HIGH ABOVE ON SHELVING OR EQUIPMENT; ALWAYS STORE CHEMICALS LOW AND IN APPROPRIATE STORAGE LOCATIONS AT KITCHEN AND BASMENT.(ESPECIALLY AWAY FROM FOOD STORAGE)
Location: Basement
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: REMOVE RESTRICTED NON-COMMERCIAL PEST SPRAYS OFF PREMESIS.USE ONLY COMMERCIALLY APPROVED PEST SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR ESTABLISHMENT.
Location: Basement
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: 1) IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT. CHANGE AT LEAST EVERY 2 HOURS.*CORRECTIVE ACTION--ESTABLISHMENT USED CHLORINE FOR IN-PLACE SANITIZER BUCKETS UNTIL QUAT DISPENSER IS REPAIRED.CHLORINE SANITIZER CONCENTRATION MUST BE MAINTAINED AT 50 - 100 PPM FOR CHLORINE.2) QUAT DISPENSER AT KITCHEN IS DISPENSING OUT AT 0 PPM. CONTACT ECOLAB SERVICE PROVIDER TO REPAIR.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS STORED IN KITCHEN--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW. STORE EMPLOYEE DRINKS IN APPROPRIATE DESIGNATED AREAS FOR PERSONAL EMPLOYEE DRINKS.DO NOT STORE EMPLOYEE DRINKS ON FOOD PREP SURFACES/PREP AREAS OR WITH FOOD STORAGE.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ENSURE CONSISTENT DATE-MARKING OF POTENTIALLY HAZARDOUS FOODS AT KITCHEN REACH-IN-COOLER AND AT BASMENT WALK-IN-COOLERS (EX. COOKED PASTA) WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ENSURE CONSISTENT DATE-MARKING OF POTENTIALLY HAZARDOUS FOODS AT KITCHEN REACH-IN-COOLER AND AT BASMENT WALK-IN-COOLERS (EX. COOKED PASTA) WHERE NEEDED.
Location: Basement
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS (EX. BAR BOTTOM SHELVING AT COOLERS).
Location: Bar
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Basement
Equipment: Can opener
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT USE KITCHEN HANDSINK FOR DUMPSINK (EX. ICE BEING DUMPED AT KITCHEN HANDSINK)--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: USE ONLY APPROVED FOOD GRADE ICE SCOOP WITH HANDLE TO DISPENSE ICE PROPERLY AT BAR ICE BIN.
Location: Bar
Equipment: Ice bin
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: DISCONTINUE USING NON-WRAPPED DRINKING STAWS AT ESTABLISHMENT.PURCHASE AND USE ONLY PRE-WRAPPED DRINKING STRAWS.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE DRINKS, CELL PHONE, DONUTS, ETC.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE DRINKS, CELL PHONE, DONUTS, ETC.
Location: Basement
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT.2) KEEP CLEAN BAGGED LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT.
Location: Basement
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) PROVIDE LIGHT WHERE OUT AT BASEMENT WALK-IN-FREEZER AND BASEMENT CEILING WHERE NEEDED.
Location: Basement
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) PROVIDE LIGHT WHERE OUT AT BASEMENT WALK-IN-FREEZER AND BASEMENT CEILING WHERE NEEDED.
Location: Walk-in freezer
- Unnecessary litter (corrected on site)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) REMOVE FOIL OFF SHELVING AT BASEMENT PREP TABLE SHELVING--IN PROGRESS.2) DO NOT USE LINEN TOWELS FOR LINERS AT KITCHEN SHELVING FOR CLEAN GLASSWARE/DISHES/UTENSILS,ETC; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES SUCH AS BAR MATS--COS.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) REMOVE FOIL OFF SHELVING AT BASEMENT PREP TABLE SHELVING--IN PROGRESS.2) DO NOT USE LINEN TOWELS FOR LINERS AT KITCHEN SHELVING FOR CLEAN GLASSWARE/DISHES/UTENSILS,ETC; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES SUCH AS BAR MATS--COS.
Location: Basement
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF RESTROOM CEILING VENT/TILES WHERE NEEDED.
Location: Restroom
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR AND/OR REPLACE DAMAGED CEILING TILE WHERE NEEDED AT BASEMENT EMPLOYEE RESTROOM.
Location: Basement
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR AND/OR REPLACE DAMAGED CEILING TILE WHERE NEEDED AT BASEMENT EMPLOYEE RESTROOM.
Location: Emp restroom
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE BASEMENT WALK-IN UNITS WALLS/FLOOR/CEILING CLEANING WHERE NEEDED. (EX. BASEMENT SMALL WALK-IN-FREEZER FLOORS)
Location: Basement
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE BASEMENT WALK-IN UNITS WALLS/FLOOR/CEILING CLEANING WHERE NEEDED. (EX. BASEMENT SMALL WALK-IN-FREEZER FLOORS)
Location: Walk-in freezer
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE BASEMENT WALK-IN UNITS WALLS/FLOOR/CEILING CLEANING WHERE NEEDED. (EX. BASEMENT SMALL WALK-IN-FREEZER FLOORS)
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT THE FOLLOWING LOCATIONS:1) KITCHEN SALAD PREP COOLER.2) BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Kitchen
Equipment: Cold top
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT THE FOLLOWING LOCATIONS:1) KITCHEN SALAD PREP COOLER.2) BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Bar
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) DO NOT STORE LARGE POTS OF SAUCES ON FLOOR AT KITCHEN AND BASEMENT; KEEP ALL FOODS STORED OFF FLOOR AT LEAST 6 INCHES.INCLUDING SODA SYRUP BOXES AT BASEMENT FLOORS.2) KEEP BEVERAGE DISPENSER/TEA URNS COVERED PROPERLY.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) DO NOT STORE LARGE POTS OF SAUCES ON FLOOR AT KITCHEN AND BASEMENT; KEEP ALL FOODS STORED OFF FLOOR AT LEAST 6 INCHES.INCLUDING SODA SYRUP BOXES AT BASEMENT FLOORS.2) KEEP BEVERAGE DISPENSER/TEA URNS COVERED PROPERLY.
Location: Basement
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: KEEP CONSUMER DRINKING ICE AND ICE THAT IS USED FOR A COOLING MEDIUM OR TO STORE CUPS SEPERATED TO PREVENT CROSS-CONTAMINATION.
Location: Bar
Equipment: Ice bin
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING WHERE NEEDED--CORRECTED.2) IMRPOVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER UNIT INTERIOR FANGUARDS WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING WHERE NEEDED--CORRECTED.2) IMRPOVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER UNIT INTERIOR FANGUARDS WHERE NEEDED.
Location: Basement
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR AND EXTERIOR SURFACES.
Location: Basement
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR BASEMENT MOP SINK LEAKS AT FAUCET ATTACHMENT WHEN WATER IS TURNED ON.
Location: Basement
Equipment: Mop sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT SANITIZER FOR KITCHEN QUAT SANITIZER DISPENSER.
Location: Kitchen
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09/23/2014 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: ALSO DO NOT STORE CHEMICALS HIGH ABOVE ON SHELVING OR EQUIPMENT; ALWAYS STORE CHEMICALS LOW AND IN APPROPRIATE STORAGE LOCATIONS AT KITCHEN AND BASMENT.(ESPECIALLY AWAY FROM FOOD STORAGE)
Location: Kitchen
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: ALSO DO NOT STORE CHEMICALS HIGH ABOVE ON SHELVING OR EQUIPMENT; ALWAYS STORE CHEMICALS LOW AND IN APPROPRIATE STORAGE LOCATIONS AT KITCHEN AND BASMENT.(ESPECIALLY AWAY FROM FOOD STORAGE)
Location: Basement
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: REMOVE RESTRICTED NON-COMMERCIAL PEST SPRAYS OFF PREMESIS.USE ONLY COMMERCIALLY APPROVED PEST SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR ESTABLISHMENT.
Location: Basement
- Sanitizer criteria
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: 1) IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT. CHANGE AT LEAST EVERY 2 HOURS.*CORRECTIVE ACTION--ESTABLISHMENT USED CHLORINE FOR IN-PLACE SANITIZER BUCKETS UNTIL QUAT DISPENSER IS REPAIRED.CHLORINE SANITIZER CONCENTRATION MUST BE MAINTAINED AT 50 - 100 PPM FOR CHLORINE.2) QUAT DISPENSER AT KITCHEN IS DISPENSING OUT AT 0 PPM. CONTACT ECOLAB SERVICE PROVIDER TO REPAIR.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS STORED IN KITCHEN--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW. STORE EMPLOYEE DRINKS IN APPROPRIATE DESIGNATED AREAS FOR PERSONAL EMPLOYEE DRINKS.DO NOT STORE EMPLOYEE DRINKS ON FOOD PREP SURFACES/PREP AREAS OR WITH FOOD STORAGE.
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ENSURE CONSISTENT DATE-MARKING OF POTENTIALLY HAZARDOUS FOODS AT KITCHEN REACH-IN-COOLER AND AT BASMENT WALK-IN-COOLERS (EX. COOKED PASTA) WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ENSURE CONSISTENT DATE-MARKING OF POTENTIALLY HAZARDOUS FOODS AT KITCHEN REACH-IN-COOLER AND AT BASMENT WALK-IN-COOLERS (EX. COOKED PASTA) WHERE NEEDED.
Location: Basement
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS (EX. BAR BOTTOM SHELVING AT COOLERS).
Location: Bar
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Basement
Equipment: Can opener
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT USE KITCHEN HANDSINK FOR DUMPSINK (EX. ICE BEING DUMPED AT KITCHEN HANDSINK)--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: USE ONLY APPROVED FOOD GRADE ICE SCOOP WITH HANDLE TO DISPENSE ICE PROPERLY AT BAR ICE BIN.
Location: Bar
Equipment: Ice bin
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: DISCONTINUE USING NON-WRAPPED DRINKING STAWS AT ESTABLISHMENT.PURCHASE AND USE ONLY PRE-WRAPPED DRINKING STRAWS.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE DRINKS, CELL PHONE, DONUTS, ETC.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE DRINKS, CELL PHONE, DONUTS, ETC.
Location: Basement
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT.2) KEEP CLEAN BAGGED LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT.
Location: Basement
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.2) PROVIDE LIGHT WHERE OUT AT BASEMENT WALK-IN-FREEZER AND BASEMENT CEILING WHERE NEEDED.
Location: Kitchen
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.2) PROVIDE LIGHT WHERE OUT AT BASEMENT WALK-IN-FREEZER AND BASEMENT CEILING WHERE NEEDED.
Location: Basement
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.2) PROVIDE LIGHT WHERE OUT AT BASEMENT WALK-IN-FREEZER AND BASEMENT CEILING WHERE NEEDED.
Location: Walk-in freezer
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) REMOVE FOIL OFF SHELVING AT KITCHEN PREP TABLE SHELVING.2) DO NOT USE LINEN TOWELS FOR LINERS AT KITCHEN SHEVING OR AT BAR FOR CLEAN GLASSWARE; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES SUCH AS BAR MATS.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) REMOVE FOIL OFF SHELVING AT KITCHEN PREP TABLE SHELVING.2) DO NOT USE LINEN TOWELS FOR LINERS AT KITCHEN SHEVING OR AT BAR FOR CLEAN GLASSWARE; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES SUCH AS BAR MATS.
Location: Bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF RESTROOM CEILING VENT/TILES WHERE NEEDED.
Location: Restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR AND/OR REPLACE DAMAGED CEILING TILE WHERE NEEDED AT BASEMENT EMPLOYEE RESTROOM.
Location: Basement
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR AND/OR REPLACE DAMAGED CEILING TILE WHERE NEEDED AT BASEMENT EMPLOYEE RESTROOM.
Location: Emp restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE BASEMENT WALK-IN UNITS WALLS/FLOOR/CEILING CLEANING WHERE NEEDED. (EX. BASEMENT SMALL WALK-IN-FREEZER FLOORS)
Location: Basement
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE BASEMENT WALK-IN UNITS WALLS/FLOOR/CEILING CLEANING WHERE NEEDED. (EX. BASEMENT SMALL WALK-IN-FREEZER FLOORS)
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE BASEMENT WALK-IN UNITS WALLS/FLOOR/CEILING CLEANING WHERE NEEDED. (EX. BASEMENT SMALL WALK-IN-FREEZER FLOORS)
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT THE FOLLOWING LOCATIONS:1) KITCHEN SALAD PREP COOLER.2) BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Kitchen
Equipment: Cold top
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT THE FOLLOWING LOCATIONS:1) KITCHEN SALAD PREP COOLER.2) BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Bar
Equipment: Reach in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) DO NOT STORE LARGE POTS OF SAUCES ON FLOOR AT KITCHEN AND BASEMENT; KEEP ALL FOODS STORED OFF FLOOR AT LEAST 6 INCHES.INCLUDING SODA SYRUP BOXES AT BASEMENT FLOORS.2) KEEP BEVERAGE DISPENSER/TEA URNS COVERED PROPERLY.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) DO NOT STORE LARGE POTS OF SAUCES ON FLOOR AT KITCHEN AND BASEMENT; KEEP ALL FOODS STORED OFF FLOOR AT LEAST 6 INCHES.INCLUDING SODA SYRUP BOXES AT BASEMENT FLOORS.2) KEEP BEVERAGE DISPENSER/TEA URNS COVERED PROPERLY.
Location: Basement
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: KEEP CONSUMER DRINKING ICE AND ICE THAT IS USED FOR A COOLING MEDIUM OR TO STORE CUPS SEPERATED TO PREVENT CROSS-CONTAMINATION.
Location: Bar
Equipment: Ice bin
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING WHERE NEEDED.2) IMRPOVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER UNIT FANGUARDS WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING WHERE NEEDED.2) IMRPOVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER UNIT FANGUARDS WHERE NEEDED.
Location: Basement
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR AND EXTERIOR SURFACES.
Location: Basement
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS AT KITCHEN CEILING AND AT BASEMENT WHERE MISSING ON EXPOSED LIGHT BULBS.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS AT KITCHEN CEILING AND AT BASEMENT WHERE MISSING ON EXPOSED LIGHT BULBS.
Location: Basement
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR BASEMENT MOP SINK LEAKS AT FAUCET ATTACHMENT WHEN WATER IS TURNED ON.
Location: Basement
Equipment: Mop sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT SANITIZER FOR KITCHEN QUAT SANITIZER DISPENSER.
Location: Kitchen
|
09/16/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top cooler with pizza topings and salad ingredients: Right hand side holding hard boiled eggs at 45, tuna fish at 45, artichoke hearts at 48. Pizza toppings on left side of cooler all holding at 41 or below, items in reach-in underneath also OK at 41 or below. (Artichoke hearts are not PHF, using them as temp reference point.)
Location: Kitchen
Equipment: Prep Top Cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Bulk bread crumb container: plastic tub being used as scoop. Please use scoops with handles for bulk bins. CORRECTED ON SITE. Cook replaced tub with handled scoop.
Location: Prep area
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Two door reach-in in kitchen next to soda fountain and pass-thru: duct tape being used on handles, not smooth and easily cleanable surface. Repair/replace handles.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Some minor food soilage underneath prep tables located in kitchen; clean.
Location: Kitchen
Equipment: Prep table
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Please provide container to put ice scoop in. Sitting on side of ice machine at time of inspection.
Location: Basement
Equipment: Ice machine
|
01/03/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top cooler with pizza topings and salad ingredients: Right hand side holding hard boiled eggs at 45, tuna fish at 45, artichoke hearts at 48. Pizza toppings on left side of cooler all holding at 41 or below, items in reach-in underneath also OK at 41 or below. (Artichoke hearts are not PHF, using them as temp reference point.)
Location: Kitchen
Equipment: Prep Top Cooler
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Bulk bread crumb container: plastic tub being used as scoop. Please use scoops with handles for bulk bins. CORRECTED ON SITE. Cook replaced tub with handled scoop.
Location: Prep area
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Two door reach-in in kitchen next to soda fountain and pass-thru: duct tape being used on handles, not smooth and easily cleanable surface. Repair/replace handles.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Some minor food soilage underneath prep tables located in kitchen; clean.
Location: Kitchen
Equipment: Prep table
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Please provide container to put ice scoop in. Sitting on side of ice machine at time of inspection.
Location: Basement
Equipment: Ice machine
|
12/04/2013 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood in the basement prep area.
Location: Cook line
- Food storage (corrected on site)
Food stored in unprotected manner. (Bag of carrots on floor in the basement walk in cooler)
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
Comments: Corrected during inspection
Location: Basement
Equipment: Walk in cooler
- Thermometer location
Thermometer not located in the warmest part of the cooler.
Correction: Place thermometer in warmest part of the cooler.
Comments: Make sure cooler units that do not have a built in thermometer, have thermometers in the units.
Location: Bar
Equipment: Upright cooler
- Thermometer location
Thermometer not located in the warmest part of the cooler.
Correction: Place thermometer in warmest part of the cooler.
Comments: Make sure cooler units that do not have a built in thermometer, have thermometers in the units.
Location: Kitchen
Equipment: Reach in cooler
|
06/12/2013 | Routine |
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide hot water having a temperature of at least 100 degrees F at kitchen hand sink.
Comments: Corrected during inspection
Location: Main kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: A few rubber door gaskets of reach in cooler units in need of cleaning; Clean surface rust from metal storage shelf of prep table; Clean splash guard of ice machine in basement storage area.
Location: Main kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: A few rubber door gaskets of reach in cooler units in need of cleaning; Clean surface rust from metal storage shelf of prep table; Clean splash guard of ice machine in basement storage area.
Location: Main kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: A few rubber door gaskets of reach in cooler units in need of cleaning; Clean surface rust from metal storage shelf of prep table; Clean splash guard of ice machine in basement storage area.
Location: Basement
Equipment: Ice machine
|
02/05/2013 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: observed employee handling/touching salad item bagged produce with bare hands when filling up white storage container in basement area. Corrected during inspection
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling repair needed in the wood lined walk in cooler in the basement.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean wooden prep table around can opener as needed.
Location: Kitchen
Equipment: Prep table
|
09/20/2012 | Routine |
- Thermometer, provided
Cold holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Coca cola reach in cooler unit.
Location: Bar
Equipment: Reach in cooler
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Non food-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Wood shelving repair in kitchen as needed...
Location: Prep area
Equipment: Wood shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean rubber door gasket of reach in cooler in prep area and clean can opener on prep table in kitchen prep area.
Location: Prep area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean rubber door gasket of reach in cooler in prep area and clean can opener on prep table in kitchen prep area.
Location: Prep area
Equipment: Can opener
|
05/16/2012 | Routine |
| No violation noted during this evaluation. | 01/31/2012 | Super Bowl Routine |
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