- 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: ONE METAL SHELF IN THE FRY FREEZER (COOK--LINE) WAS CLEANED BUT HAS AREAS OF RUST. RESURFACE OR REPLACE THIS SHELF.
Location: Cook line
Equipment: reach in freezer
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11/11/2014 | Routine |
- Dumpster area litter and items (corrected on site)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: TRASH OUTSIDE DUMPSTER - MANAGER HAD SOMEONE CLEAN UP DURING INSPECTION
Location: Dumpster area
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03/26/2014 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Handsink sprays water around faucet, hot and cold water
Location: Kitchen
Equipment: Hand sink
- 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: Glass cooler not draining and soiled water touching glass rims. Manager snaked drain during inspection. Alll glasses were put in dishwasher and manager cleaned, dried, and sanitized glass reach in cooler during inspection
Location: Bar
Equipment: Reach in cooler
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08/09/2013 | Recheck |
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Handsink sprays water around faucet, hot and cold water
Location: Kitchen
Equipment: Hand sink
- 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: Glass cooler not draining and soiled water touching glass rims. Manager snaked drain during inspection. Alll glasses were put in dishwasher and manager cleaned, dried, and sanitized glass reach in cooler during inspection
Location: Bar
Equipment: Reach in cooler
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08/08/2013 | Routine |
| No violation noted during this evaluation. | 04/05/2013 | Illness Complaint |
- 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: Ground beef patties pulled from cooler above 41 F and put in walk in freezer.Can use ice to cold hold during peak times until cooler can cold hold at 41 F
Location: Kitchen
Equipment: Reach in cooler
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Baked zuchinni at 90 F made at 12:00 pm, 3 hours later not below 70 F.Manager discarded instead of re-heating to 165 F
Location: Kitchen
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Chlorine test strips at 0 ppm.Wash dishes by hand in 3-bay until dishmachine is repaired and sanitizing at 50 ppm
Location: Dish machine area
Equipment: Dishmachine
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Baked zuchinni cooling with cover on and lots of condensation.
Location: Kitchen
Equipment: Walk in cooler
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04/04/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Ground beef patties pulled from cooler above 41 F and put in walk in freezer.Can use ice to cold hold during peak times until cooler can cold hold at 41 F
Location: Kitchen
Equipment: Reach in cooler
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Baked zuchinni at 90 F made at 12:00 pm, 3 hours later not below 70 F.Manager discarded instead of re-heating to 165 F
Location: Kitchen
Equipment: Walk in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Chlorine test strips at 0 ppm.Wash dishes by hand in 3-bay until dishmachine is repaired and sanitizing at 50 ppm
Location: Dish machine area
Equipment: Dishmachine
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Baked zuchinni cooling with cover on and lots of condensation.
Location: Kitchen
Equipment: Walk in cooler
|
03/28/2013 | Routine |
| No violation noted during this evaluation. | 11/29/2012 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. 4-BAY SINK NOT ENOUGH SANI / TOO MUCH SANI. SANITIZER DISPENSER NOT DISPENSING AT TIME OF INSPECTION. POURED SANITIZER MANUALLY. TEST STRIPS OUT AT 4-BAY STATION TO MEASURE QUAT CONCENTRATION2. SANITIZER BUCKET NEEDS TO BE CHANGED. AT 4-HOUR MARK
Location: Bar
Equipment: 4-bay
- Self service utensils (corrected)
Utensil(s) for ready to eat food(s) at self service operation not provided.
Correction: Provide suitable utensil(s) or other effective dispensing method(s).
Comments: GARNISHES (ORANGES, LEMONS, LIMES, CHERRIES, ETC...) DID NOT OBSERVE BARTENDER USING A UTENSIL, BUT NO UTENSIL WAS AVAILABLE / SEEN AROUND FRUITS
Location: Bar
- 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: FANS x 2
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PIPE CONNECTION UNDER SANITIZER BAY LOOSE AND SPILLING WATER ALL OVER FLOOR
Location: Bar
Equipment: 4-bay
|
07/13/2012 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. 4-BAY SINK NOT ENOUGH SANI / TOO MUCH SANI. SANITIZER DISPENSER NOT DISPENSING AT TIME OF INSPECTION. POURED SANITIZER MANUALLY. TEST STRIPS OUT AT 4-BAY STATION TO MEASURE QUAT CONCENTRATION2. SANITIZER BUCKET NEEDS TO BE CHANGED. AT 4-HOUR MARK
Location: Bar
Equipment: 4-bay
- Self service utensils (corrected on site)
Utensil(s) for ready to eat food(s) at self service operation not provided.
Correction: Provide suitable utensil(s) or other effective dispensing method(s).
Comments: GARNISHES (ORANGES, LEMONS, LIMES, CHERRIES, ETC...) DID NOT OBSERVE BARTENDER USING A UTENSIL, BUT NO UTENSIL WAS AVAILABLE / SEEN AROUND FRUITS
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: FANS x 2
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PIPE CONNECTION UNDER SANITIZER BAY LOOSE AND SPILLING WATER ALL OVER FLOOR
Location: Bar
Equipment: 4-bay
|
07/11/2012 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sani too low.
Location: Dish machine area
Equipment: Dishmachine
|
03/23/2012 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sani too low.
Location: Dish machine area
Equipment: Dishmachine
|
03/21/2012 | Routine |
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