- 4.5/4.6 The slicer was soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- *7.0 Observed a pitcher of soap was stored unlabeled on top of the dish machine. Properly label toxic chemicals to avoid confusion and misuse.
- *7.2 Observed butane fuel was stored above potatoes on the storage rack. Toxic chemicals shall be stored in a separate designated area from food and equipment to prevent contamination.
- *3.1/6.3 Observed three cans of mushrooms were dented on the seams. Packages of food shall be in good condition to protect the integrity of the contents and to prevent potential contaminants. Relocate this canned good to a separate area.
- *4.4/4.5/4.6 Observed the dish machine contained 0ppm of chlorine sanitizing solution. Maintain chlorine sanitizing solution at 50-
- 200ppm in order to effectively sanitize. This inspector and PIC with this operation noticed the hosed for the sanitizer bucket was pinched.
- 4.5/6.4 The following areas are soiled &/or contained grease accumulation:
- - floor/wall juncture throughout as needed
- - top vent area of the fryer
- - hood filters
- - ceiling tiles were stained or soiled surrounding the pizza oven
- - ceiling tiles above the canned goods rack
- R/- cabinets under the fryers , and sides of fryers contain grease accumulation
- R/- interior of the bottled beer units were soiled, contained pooling water and/or were rusty
- R/- floor in the beer walk-in cooler is rusty
- - door seals on the four door cook's reach-in were soiled
- - hood above the pizza oven
- - floor under the bottled beer displays
- - shelves in the pizza unit, walk-in cooler holding the pizza pans
- - soiled caulk above the three-vat sink
- - floor under the liquor bottle storage area which are soiled
- - top of the dish machine
- - hood above the dish machine is dusty
- Clean these areas.
- 4.4/6.4 The following areas were damaged:
- R/- damaged door seal on the pizza reach-in unit, and the cook's reach-in unit is unsecured, display door with the bottled beer products, and walk-in cooler
- R/- observed the lacking grout between the floor tiles in the dish machine
- R/- repair the damaged handle on the cook's True reach-in unit
- R/- door threshold on the outside beer walk-in cooler is damaged
- R/- the damaged base cove by the hand sink, by the dough table, and under the pizza oven
- - lacking handles on the sliding door cooler throughout the bar area
- - damaged ceiling tiles by the walk-in freezer units
- Repair these areas.
- 3.2 Label the seasoning container with the name of the food to avoid confusion and misuse.
- R/3.2 Observed a solo cup used as a scoop in the pepper seeds. Provide a handled scoop and store the scoop in the food with the handle extended outward.
- R/6.2 Observed the light fixtures were not functioning in the walk-in freezer. Repair these areas as needed.
- 5.1 Toilet in the men's restroom which was soiled. Clean this area
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2/1/2012 | Standard2 | |
- Different types of raw-animal foods shall be stored separate from each other and other raw or ready-to-eat foods to prevent crosscontamination.
- PIC was asked to relocate these food items today.
- 6.3 PROTECTION FROM CONTAMINATION: Observed a can of mushrooms were dented on the seam (side). Packages of food shall be in good condition to protect the integrity of contents and to prevent potential contaminants. PIC was asked and relocated this canned good from normal stock during this inspection.
- Reportedly, foods are cooled while under refrigeration in shallow portions or in an ice bath to assure 135°F-70F° is achieved in 2 hours and from 135°F-41°F within a total of six hours to limit the growth of organisms.
- Reportedly, foods are reheated rapidly in the oven and/or on the griddle to assure 165°F is achieved within 2 hours.
- TEMPERATURE MEASURING DEVICE: Observed no thin diameter probe thermometer measuring device was available for use.
- Provide a thin diameter probe to obtain temperatures of thin food products. This item was discussed with PIC today, reportedly PIC will purchase a device in the near future.
- Observed foods were properly thawing in the walk-in cooler, to limit the growth of organisms.
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11/21/2011 | Critical Control Point 1 | HOLDING: Refer to the temperature log below. Foods marked with an asterisk were holding at improper temperatures.
Potentially hazardous foods shall be maintained at 41° and below to limit the growth of organisms. Discussed with PIC to remove double pan on products on the top of the reach-in unit, and to adjust the bottom of the air temperature to assure 41° and below is maintained.
PROTECTION FROM CONTAMINATION:
Observed the following raw and ready-to-eat food items were improperly stored:
- Raw bacon was stored behind ready-to-eat corned beef in the cook's drawered unit.
- Hard boiled eggs were stored on the bottom of the cook's unit in front of marinated raw chicken.
- Raw corned beef packages were touching a tray with ready-to-eat corned beef and turkey.
- Raw corned beef briskets were stored on the same tray with a variety of ready-to-eat lunchmeats.
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- 4.5/4.6 The ice machine shield was soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. Also the slicer contained food debris.
- R/6.2 Repair the non-functioning light fixtures in the following areas:
- - by the front hand sink - in the restrooms - in the walk-in cooler
- - in the walk-in freezer.
- *4.5/4.6/4.4 The cutting boards attached to the cook's reach-in unit was scored. Resurface or replace these cutting boards to provide a surface that can be effectively washed & sanitized.
- 4.5/6.4 The following areas are soiled &/or contained grease accumulation:
- - floor/wall juncture under the scrap sink
- - pizza oven fans units were dusty
- - pizza oven conveyor is soiled and contains food debris
- R/- continue to clean the floor surfaces under & the cook's equipment
- R/- cabinets under the fryers contain grease accumulation
- R/- interior of the bottled beer units were soiled, contained pooling water and/or were rusty
- R/- pooling water on the floor surface under the three-vat sink and scrap sink
- R/- floor/junctures and floor under the racks in the walk-in cooler
- R/- floor in the beer walk-in cooler contains pooling water and is rusty
- Clean these areas.
- 3.2 Label the squeeze bottle with the name of the food.
- 5.1/6.4/4.4 Repair the following damaged areas &/or non-functioning areas:
- R/- lacking base cove by the pizza oven and the hand sink on the cook's line
- - unsecure fuacet on the women's restroom hand sink
- - urinal in the men's restroom
- - base cove by the ice machine is damaged
- R- walk-in cooler door and door seal
- - Leaky mop sink faucet.
- Plumbing shll be maintained in a state of good repair.
- 6.1 Eliminate the air gap under the rear delivery door, to prevent pest entry.
- C/R/3.2 Observed a cup as a scoop in the seasoning mixture above the pizza reach-in unit. Provide handled scoop.
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4/27/2011 | Standard 1 | PROTECTION FROM CONTAINATION: Observed raw eggs were stored above cooked chicken in the walk-in cooler.
Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods shall e stored separate from or not above ready-to-eat foods, to prevent cross contamination. Relocate the eggs to below cooked foods.
Two accurate thermometers were available for use.
HAND WASHING: No papertowels were available at the bar hand sink. Provide paper towels to promote proper hand washing.
CHEMICAL: Spray bottle in the bar area is unlabeled. Label toxic chemicals with the name to avoid confusion & misuse.
CONSUMER ADVISORY: Inform consumers of increase risk of illness when consuming under cooked foods. (Raw
Animal)
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- The violations listed below are repeat violations for the standard and critical control point inspection dated 10/4/10, and 10/5/10:
- *3.4 Walk-in cooler contained an air temperature of 43°F, and the foods in this unit were holding at 42-44°F. Maintain foods and refrigeration units at 41°F and below to limit the growth of organisms. Walk-in cooler was adjusted today.
- *3.4 Observed Mashed potatoes were dated 10/6/10. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. This item was discarded today.
- 4.5/6.4 The following areas are soiled:
- R/- walls in the dish area
- R/- ventilation hood above pizza oven
- - table under the cook's equipment is soiled
- R/ floor surface in the beer walk-in cooler was rusty
- R/- bottled beer coolers were rusty and contains pooling water
- - cabinets under the fryers
- - floor surface in the dish area is soiled and contains pooling water
- - soiled caulk at the wall/three-vat sink juncture
- - floor surface under the cook's line hand sink
- Clean these areas.
- R/6.4 Observed employee coat on the food racks. Relocate coat to a designated area.
- R/6.2 Light fixtures were not functioning in the walk-in cooler, and beer cooler walk-in cooler. Repair these areas.
- 4.4/6.4 The following areas were damaged:
- R/- damaged door seal on the display door on the bottled beer unit
- - observed the lacking grout between the floor tiles by the pizza reach-in
- - repair the damaged handle on the cook's reach-in unit
- - repair the damaged interior surfaces on the lids of the cook's reach-in unit
- R/- door threshold on the outside beer walk-in cooler is damaged
- R/- the damaged base cove by the hand sink, by the dough table, and under the pizza oven
- Repair these areas.
- 4.8 Observed large pizza boxes were stored on the floor. Store food and equipment six inches off the floor to facilitate cleaning and to prevent contamination.
- Note: Observed the additional critical violation:
- *2.3 Observed an open employee beverage. Employees shall consume beverages from a closed container in the kitchen, or from an open container in a separate designated area.
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11/12/2010 | Follow Up 1 | |
- 4.5/4.6 The following food contact surfaces were soiled: - ice machine shield. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- 4.5/6.4 The following areas are soiled:
- R/- floor under the fryer contained pooling grease
- R/- walls in the dish area
- R/- ventilation hood above pizza oven, and above the cook's equipment
- - table under the cook's equipment contains pooling grease and is soiled
- - exterior of the fryer and surrounding equipment
- R/- condenser covers in the walk-in cooler
- R/ floor surface in the beer walk-in cooler was rusty
- R/- bottled beer coolers were rusty and contains pooling water
- - cabinets under the fryers
- - floor drain under the preparation sink
- - floor surface in the dish area is soiled and contains pooling water
- - soiled caulk at the wall preparation sink juncture
- - floor under the storage racks and floor/wall junctures in the walk-in cooler
- - floor surface under the cook's line hand sink
- - door seal on the walk-in cooler, beer walk-in cooler, and walk-in freezer, were soiled
- Clean these areas.
- 4.4/6.4 The following areas were damaged:
- R/- damaged door seal on the Coke unit, display door on the bottled beer unit
- - Coke unit is leaking into a bucket
- - observed damaged black lids on the cheese containers
- R/- floor tiles are raised by the floor drain under the scrap sink and are uncleanable
- - observed the lacking grout between the floor tiles by the pizza reach-in
- - repair the damaged handle on the cook's reach-in unit
- - repair the damaged interior surfaces on the lids of the cook's reach-in unit
- R/- door threshold on the outside beer walk-in cooler is damaged
- - resecure the damaged base cove in the dish area
- R/- the damaged base cove by the hand sink, by the dough table, and under the pizza oven
- Repair these areas.
- 4.8 Observed large pizza boxes and a refrigeration racks were stored on the floor. Store food and equipment six inches off the floor to facilitate cleaning and to prevent contamination.
- 3.2 Observed knives were stored in stagnant water. Store utensils soiled on a clean surface up to four hours.
- R/6.4 Observed employee coats on the equipment and food racks. Relocate coat to a designated area.
- R/5.4 Observed gnats/fruit flies in the dish area. Provide pest control measures.
- 3.2 Label the water spray bottle with the name of the food to avoid confusion and misuse.
- 3.2 Observed a solo cup used as a scoop in the pepper seeds. Provide a handled scoop and store the scoop in the food with the handle extended outward.
- 3.2 Store wiping clothes in sanitizing solution between uses to limit the growth of organisms.
- 4.8 Observed the equipment in the dish area was stacked wet. Equipment shall be air dried prior to storage.
- R/6.2 Observed the light fixtures were not functioning in the walk-in cooler, beer cooler walk-in, in the kitchen. Repair these areas as needed.
- 3.2 Observed the uncovered foods I the walk-in freezer. Keep foods covered to prevent contamination.
- 3.2 Ice scoop was stored with the handle touching food. Store the scoop in the food with the handle extended outward.
- C/4.1 Provide a thermometer in the pizza reach-in unit to assure 41°F and below is maintained. Currently holding at 37°F.
- Operation is on-site two hours before opening for preparation of foods.
- Discussed consumer advisory with PIC. Currently the menu state burgers are cooked to medium or above. Consumer advisory must be provided if the product is not fully cooked. PIC will add a consumer advisory disclosing the menu item which will be under cooked, when the menu is reprinted in the near future.
- Observed foods being thawed under running and draining water, and while under refrigeration
- Reportedly foods are reheated on the stovetop to 165°F and above prior to relocating them to the steam table.
- Observed food items were properly cooled under refrigeration to limit the growth of bacteria. Recommend to uncover or vent foods while cooling to facilitate with the cooling process.
- C/TEMPERATURE MEASURING DEVICE: Observed temperature measuring devices were reading 25°F, and 37°F when placed in an ice bath. Device shall be accurate within +/- 2°F to monitor temperatures of foods. These devices were calibrated today.
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10/4/2010 | Standard2 | R/HOLDING: Refer to the temperature log below foods marked with an asterisk were holding at improper temperatures.
Foods and refrigeration units shall be maintained cold at 41°F and below, to limit the growth of organisms. PIC was asked to adjust the temperature on the walk-in cooler.
R/DATE MARKING: Observed the following foods were lacking or contained improper date marking:
- Riblets were dated 9/25/10 - Salami (2 packages) were dated 9/24/10
- Red skin potatoes were dated 9/26/10.
Ready-to-eat foods (not used within 24 hours) shall be dated the day of preparation and shall be used seven calendar days.
CHEMICAL: Soap was stored above potatoes on the storage rack. Store chemicals separate from or not above food or equipment to prevent contamination. PIC was asked to relocate these items.
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