- * 3.1 Dented pizza sauce can observed on shelf. Food packages shall be in good condition to protect the integrity of the contents.
- Segregate this can from others for return or to be discarded.
- *4.2- Could not locate the long stem thermometer. Provide an accurate thermometer that ranges from 0-220°F to monitor potentially hazardous foods.
- *3.4- Chili date marked 4/7, coleslaw and pasta salad dated 4/12, gravy dated 4/6, wings dated 4/13, no date on ham, salami and cut tomatoes. Also observed two bags of unidentifiable foods in a metal pan in the refrigerator with no date marking. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days.
- *3.4- Raw steaks observed thawing in foil in the salamander. Foods shall be thawed under refrigeration, in running water, or as part of the cooking process. PIC to monitor steaks and put in refrigerator to continue thawing process.
- * 3.4 - GFS barbecue sauce and Teriyaki glaze were not stored under refrigeration and labels stated "Refrigerate after opening".
- Potentially hazardous foods shall be maintained at 41°F or below to prevent possible growth of harmful bacteria which may cause a food borne illness. Relocate these sauces to upright cooler or the beer cooler.
- *4.5/4.6 - The following food contact surfaces are soiled:
- - grates of pizza oven
- - tongs used for chicken wings that were stored in clean utensil area
- - inside of ice machine has residue build-up
- - griddle surface
- - potato cutter
- Food contact surfaces shall be washed, rinsed and sanitized and clean to sight and touch. Clean these areas.
- 4.1 - Two household microwaves are observed in the operation. Please replace replace with NSF approved commercial ovens.
- 4.2 - PIC was not able to locate sanitizer test kit. Provide a sanitizer test kit in order to determine proper concentration. PIC will get a new test kit.
- 4.8 - Observed clean utensils (knives, forks, spoons) stored upright. Invert utensils to present handle and prevent possible contamination of the food contact surface.
- 5.1 - A bucket was observed under the 3-compartment sink in the kitchen area. Repair leak in plumbing to prevent need for bucket to catch water.
- R - The sprayer nozzle hangs below the water/drain line in the kitchen area.
- - Dishwasher was removed from facility and disconnected from the grease trap. Piping from grease trap is left open and exposed.
- Plumbing system shall be maintained in good repair. Make any needed repairs to plumbing system.
- 6.1/6.2 - Observed burned out bulbs in lights over 3-compartment sink in the kitchen and a light shield is missing over the bulb at the bar sink. Provide 50 footcandles in food preparation areas. Light bulbs shall be shielded or shatter-resistant in areas stoing exposed food or clean equipment to prevent possible contamination. Replace burned out bulbs and a shield for the bulb in the bar sink area.
- 6.1 - Ceiling tiles in kitchen area are constructed of materials that are not easily cleanable. Replace tiles with smooth, easily cleanable material.
- 6.1 Coving missing from wall behind urinals in men's restroom. Floor/wall junctures shall be coved or sealed to allow for better cleaning. Replace coving in this area.
- 4.4 - fryer baskets have wires breaking that could come off and contaminate food items. Equipment shall be in good repair.
- 4.5/6.4 - The following equipment and areas need cleaning:
- - floors/walls behind and under fryer have pooling oil/grease build-up/residue.
- - Fryer baskets have debris build-up
- - underside of salamander has debris on it
- - grill area in general needs cleaned
- - exterior of Blodgett Combi has grease build-up
- - shelves in walk-in beer cooler are soiled and have a mold-like substance on them
- - shelving is rusted in beer coolers behind the bar
- - spill and moldy onion on floor of walk-in unit used to store Shop-Vac.
- - grease accumulation on side of fryer
- - grease accumulation and spills in fryer cabinets
- Equipment shall be free of an accumulation of dirt, dust, food residue and other debris. Clean these areas.
- 3.2/4.7 - Observed soiled wiping cloths hanging on sprayer in kitchen area. Soiled linens shall be stored in clean receptacles or washable laundry bags to prevent contamination of food or clean equipment. Linens shall be clean. Clean these linens.
- 3.1/3.5 - Observed two small jars of BBQ sauce, one Mississippi Mash and a second New York Original, on a shelf in the kitchen area with improper labeling. Packaged foods shall be labeled with the common name of the food, ingredients in descending order, quantity of contents and the manufacturer's name and address. Foods shall be from an approved source.
- Note: No foods being prepared at this time.
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4/24/2012 | Standard 1 | |
- R4.4- Observed several Crackpots, household microwave, roaster. Provide commercial grade equipment.
- R5.1- Spray hose down inside the sink. Spray hose shall be above the flood rim or remove hose to prevent back siphon age.
- R6.2- Replace the burned out light above the three compartment sink.
- R6.4- Floor behind the fryers are dirty. Clean the floor.
- 4.5- Interior of unused coolers in bar are dirty. Clean this equipment.
- 4.5- Shelving in beer walk-in cooler has a white mold like substance. Clean shelving.
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9/29/2010 | Standard2 | TEMPERATURE MEASURING DEVICE- Could not locate long stem thermometer during this inspection. Provide a long stem thermometer that ranges 0-220 to accurately monitor potentially hazardous food temperatures.
HANDWASHING- No paper towels at the hand wash sink. Provide an adequate supply of paper towels to facilitate hand washing.
Foods throughout are date marked.
Appears operation is not longer functioning as a risk level 4. Foods are frozen and reheated in individual portion.
Operation may be a risk level 3 for the 2011-2012 license season.
No foods being prepared at this time. Reportedly kitchen opens at 4:30.
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