| No violation noted during this evaluation. | 07/28/2014 | Routine |
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: FOOD EMPLOYEE ON COOK LINE DID NOT WASH HANDS BEFORE APPLYING GLOVES.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE GLOVE USE AND IN BETWEEN CHANGES.
Location: Cook line
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: CONTAINER OF CHICKEN IN WATER STORED BENEATH THREE COMPARTMENT SINK.DISCONTINUE THIS PRACTICE. STORE ALL FOOD UP OFF THE FLOOR ON A SANITARY SURFACE.
Location: Cook line
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: CONTIANER OF CHICKEN STORED IN WATER UNDER THREE BAY SINK TO THAW.THAW FOOD USING APPROPRIATE GUIDELINES. DISCARDED VOLUNTARILY BY MANAGER.
Location: Cook line
|
05/16/2014 | Illness Complaint |
- 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 drink on counterall employee drinks need a lid and straw
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fan covers and ceiling area of "ready to eat" walk in cooler soiledclean
Location: 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: Freezer at end of cookline holding shrimp etc.....soiled on racks, hinges and bottomclean
Location: Cook line
Equipment: Reach in freezer (2door)
|
01/16/2014 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ProvideExample given
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Please remove gloves when cleaning - ensure gloves are changed when function changesie....same gloves noted going from cooler doors, trays. sani buckets then back to food prepHands MUST be washed with each glove change
- 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: Ground meats held over whole muscle meatensure ground is under whole muscle, pork and seafood and above chicken.Corrected
Location: Walk-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.
Comments: Souffle cups soiled on outside of cup up to rim portionplease clean more frequently
Location: Kitchen
- 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: Soda holsters ONLY are soiled at all four stations at barespecially server side gunCheck on the angle as they do not drain wellclean more frequently
Location: Bar
Equipment: Soda gun & holster
|
10/07/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ProvideExample given
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Please remove gloves when cleaning - ensure gloves are changed when function changesie....same gloves noted going from cooler doors, trays. sani buckets then back to food prepHands MUST be washed with each glove change
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Ground meats held over whole muscle meatensure ground is under whole muscle, pork and seafood and above chicken.Corrected
Location: Walk-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.
Comments: Souffle cups soiled on outside of cup up to rim portionplease clean more frequently
Location: Kitchen
- 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: Soda holsters ONLY are soiled at all four stations at barespecially server side gunCheck on the angle as they do not drain wellclean more frequently
Location: Bar
Equipment: Soda gun & holster
|
09/27/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Purple liquid in bottle labeled H20ensure correctly labeled chemical bottles
Location: Dish machine area
- 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 beef over saefoodraw ground beef over whole muscle beefPlease store seafood over raw beef and ground beef below whole muscle beef
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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: Bar employee filling store and pours in bar hand sinkuse hand sink for jand washing only
Location: Bar
Equipment: Hand sink
|
06/05/2013 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Purple liquid in bottle labeled H20ensure correctly labeled chemical bottles
Location: Dish machine area
- Cross-contamination (corrected on site)
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 beef over saefoodraw ground beef over whole muscle beefPlease store seafood over raw beef and ground beef below whole muscle beef
Location: Cook line
Equipment: Reach in cooler (2 door)
- Hand sink improper usage (corrected on site)
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: Bar employee filling store and pours in bar hand sinkuse hand sink for jand washing only
Location: Bar
Equipment: Hand sink
|
05/29/2013 | Routine |
| No violation noted during this evaluation. | 01/29/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unidentified liquid in generic spray bottleEnsure name on bottle reflects contents - Ensure all chemicals are labeled
Location: Back room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife returned to magnetic rackEnsure knives are cleaned and sanitized prior to storageClean and sanitize magnetic rack
Location: Prep area
Equipment: Knife/utensil rack
- 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: Computer bags, breifcase stored on food racks in dry storagestore items away from food and food contact items.
Location: Dry storage
- 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: 1. Soda gun red caps soiled withinRemove, clean and sanitizeIncrease cleaning intervals2. Table mounted can opener soiled blade to base with old food residueClean more regularly
Location: Bar
Equipment: Soda gun & holster
- 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: 1. Soda gun red caps soiled withinRemove, clean and sanitizeIncrease cleaning intervals2. Table mounted can opener soiled blade to base with old food residueClean more regularly
Location: Prep area
Equipment: Can opener
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Bus tub with extra slicer blades and other parts for equipment soiledensure items held in bustub are cleaned and sanitized prior to storageensure bus tub stays clean
Location: Prep area
|
09/17/2012 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unidentified liquid in generic spray bottleEnsure name on bottle reflects contents - Ensure all chemicals are labeled
Location: Back room
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife returned to magnetic rackEnsure knives are cleaned and sanitized prior to storageClean and sanitize magnetic rack
Location: Prep area
Equipment: Knife/utensil rack
- 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: Computer bags, breifcase stored on food racks in dry storagestore items away from food and food contact items.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: 1. Soda gun red caps soiled withinRemove, clean and sanitizeIncrease cleaning intervals2. Table mounted can opener soiled blade to base with old food residueClean more regularly
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: 1. Soda gun red caps soiled withinRemove, clean and sanitizeIncrease cleaning intervals2. Table mounted can opener soiled blade to base with old food residueClean more regularly
Location: Prep area
Equipment: Can opener
- Baking/cooking equipment soiled (corrected on site)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Bus tub with extra slicer blades and other parts for equipment soiledensure items held in bustub are cleaned and sanitized prior to storageensure bus tub stays clean
Location: Prep area
|
09/10/2012 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Enusre hollandaise sauce is maked with time as it cannot be out more than four hours at room temp
Location: Cook line
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled chemical bottle and improper label on bottleensure chemicals are in properly named bottlesuse a sharpee if out of correct labels
Location: Dish machine area
- Eating, drinking, smoking (corrected)
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 dronks, pitchers over flour/sugar bagsopen plate of food over napkins
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Table mounted can opener soiled clean regularly
Location: Cook line
Equipment: Can opener
|
04/19/2012 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Enusre hollandaise sauce is maked with time as it cannot be out more than four hours at room temp
Location: Cook line
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled chemical bottle and improper label on bottleensure chemicals are in properly named bottlesuse a sharpee if out of correct labels
Location: Dish machine area
- Eating, drinking, smoking
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 dronks, pitchers over flour/sugar bagsopen plate of food over napkins
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Table mounted can opener soiled clean regularly
Location: Cook line
Equipment: Can opener
|
04/16/2012 | Routine |
| No violation noted during this evaluation. | 01/31/2012 | Pre-Licensing |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water continually runsrepair called
Location: Cook line
Equipment: Prep sink
|
12/06/2011 | Routine |
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