| No violation noted during this evaluation. | 05/13/2014 | 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: MOZZARELLA CHEESE AT SALAD COLD-TOP IN WAIT STAFF AREA IS TESTING AT 61 DEGREES FAHRENHEIT. ADJUST COOLER TO MAINTAIN POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 DEGREES OR BELOW. COOLER MAY NEED SERVICED OR REPLACED.
Location: Wait staff area
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIORS AND EXTERIORS OF COOLERS ARE SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. CLEAN AND SANITIZE SWINGING DOORS BETWEEN BAR AND KITCHEN.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
08/28/2013 | 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: MOZZARELLA CHEESE AT SALAD COLD-TOP IN WAIT STAFF AREA IS TESTING AT 61 DEGREES FAHRENHEIT. ADJUST COOLER TO MAINTAIN POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 DEGREES OR BELOW. COOLER MAY NEED SERVICED OR REPLACED.
Location: Wait staff area
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIORS AND EXTERIORS OF COOLERS ARE SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. CLEAN AND SANITIZE SWINGING DOORS BETWEEN BAR AND KITCHEN.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
08/21/2013 | 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: BUTTER TESTING AT 46 DEGREES FAHRENHEIT ON COLD-TOP IN WAIT STAFF AREA. ADJUST COOLER TO MAINTAIN BUTTER TEMPERATURE AT 41 DEGREES FAHRENHEIT. BUTTER DISCARDED. STORE BUTTER IN SLIDING DOOR COOLER UNTIL COLD-TOP REPAIRED.
Location: Wait staff area
Equipment: Cold top
- 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: DATE MARK AND LABEL CHEESES AND MEATS IN 1-DOOR REACH-IN COOLER. DISCARD WITHIN 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SERVICE COLD-TOP COOLER IN WAIT STAFF AREA TO MAINTAIN FOOD TEMPERATURES OF 41 DEGREES FAHRENHEIT. KEEP FOOD ITEMS COVERED WHEN NOT BEING USED.
Location: Wait staff area
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIORS OF COOLERS HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
|
03/01/2013 | 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: BUTTER TESTING AT 46 DEGREES FAHRENHEIT ON COLD-TOP IN WAIT STAFF AREA. ADJUST COOLER TO MAINTAIN BUTTER TEMPERATURE AT 41 DEGREES FAHRENHEIT. BUTTER DISCARDED. STORE BUTTER IN SLIDING DOOR COOLER UNTIL COLD-TOP REPAIRED.
Location: Wait staff area
Equipment: Cold top
- 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: DATE MARK AND LABEL CHEESES AND MEATS IN 1-DOOR REACH-IN COOLER. DISCARD WITHIN 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SERVICE COLD-TOP COOLER IN WAIT STAFF AREA TO MAINTAIN FOOD TEMPERATURES OF 41 DEGREES FAHRENHEIT. KEEP FOOD ITEMS COVERED WHEN NOT BEING USED.
Location: Wait staff area
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIORS OF COOLERS HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
|
02/18/2013 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS STORED ABOVE LESS POTENTIALLY HAZARDOUS FOOD ITEMS. MOVE EGGS TO BOTTOM OF COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF 1-DOOR REACH-IN COOLERS AT FRONT OF KITCHEN.
Location: Kitchen (front)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF 1-DOOR REACH-IN COOLERS AT FRONT OF KITCHEN.
Location: Kitchen (front)
Equipment: Reach in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MAINTAIN TOWELS AT HAND SINK IN BACK KITCHEN.
Location: Kitchen (back)
Equipment: Hand sink
|
09/17/2012 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS STORED ABOVE LESS POTENTIALLY HAZARDOUS FOOD ITEMS. MOVE EGGS TO BOTTOM OF COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF 1-DOOR REACH-IN COOLERS AT FRONT OF KITCHEN.
Location: Kitchen (front)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF 1-DOOR REACH-IN COOLERS AT FRONT OF KITCHEN.
Location: Kitchen (front)
Equipment: Reach in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MAINTAIN TOWELS AT HAND SINK IN BACK KITCHEN.
Location: Kitchen (back)
Equipment: Hand sink
|
09/07/2012 | Routine |
| No violation noted during this evaluation. | 03/16/2012 | Routine |
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