- *4.5/4.6 Observed the wall mounted slicer was soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- 4.5/6.4 The following areas were soiled and/or damaged:- floor in the employee basement restroom is soiled/stained
- R/- shelves in the bar Pepsi unit were rusty - carpet floor surface in the bar area
- - interior bottom of the ovens were soiled
- - damaged door seal on the Pepsi unit in the bar area
- - steamer was leaking water on to the floor
- - interior of the one door freezer unit including the door frame area is soiled
- - table under the griddle is soiled
- - door seals on the reach-in unit under the griddle is soiled
- - pusher of the Waring Commercial food processor is damaged
- - handle areas of the True freezer was damaged/uncleanable
- - shelves in the walk-in cooler are soiled
- - observed the cover for the control panel for the dish machine is duct taped and unsecured
- - soiled caulk above the dish machine drain board
- Clean or repair these areas to provide a cleanable surface
- R/4.8 Observed an oven rack stored on the floor, and equipment stored on the floor throughout the basement storage. Store equipment six inches off the floor to facilitate cleaning and to prevent contamination.
- 6.4 Provide pest control measures for the ants in the dish area.
- Notes: Observed carpeting in the equipment storage area in the basement. This carpeting is approved on a performance basis. If the carpeting can no longer meet the requirements of OAC 3717, or food products area relocated into this storage area, a cleanable surface must be provided.
- Observed the basement was not leaking water during this inspection.
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12/9/2011 | Standard2 | R/DATE MARKING: The following foods were lacking date marking or were beyond seven calendar days :
- Tuna Salad contained a manufacturers date of 11/24/11
- Salami was dated 11/15 - Salami loaf and pieces were lacking a date mark
- Spinach cream cheese mixture 11/30 - Tzatziki 11/29 - Polentta 11/30
- Mascarpone was lacking date marking
Ready to eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days to limit the growth of organisms. Deli salads shall be used by the manufacturers date on the packaging. PIC was asked to date or discard these foods.
4.5 Clean the poloing water in the keg cool in the bar area.
R/HOLDING: The foods in the temperature log on the below, which are marked with an asterisk contained improper temperatures. Potentially hazardous foods shall be maintained at 41°F and below to limit the growth of organisms. PIC was asked to monitor this unit.
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- R/*3.4 Observed chicken soup was lacking a date marking. Ready to eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days to limit the growth of organisms. PIC was asked to date or discard these foods.
- R/*3.4 Chopped beef was holding at 43°F-46°F. Maintain hazardous foods at 41°F and below to limit the growth of organisms.
- *3.4 Observed the Prime rib was holding at 44°F after approximately 12 hours of cooling. Food shall be cooled from 135°F-70°F with in two hours and from 135°F-41°F with in a total of six hours, to limit the growth of organisms. This item was discarded today. (ADDITIONAL VIOLATION)
- R/* 3.4 Observed the bacon wrapped water chestnuts were stored above BBQ pork in the walk-in cooler. Different types of raw animal foods were stored separate from or not above ready-to-eat foods to prevent cross-contamination. These foods were relocated today.
- 4.5/6.4 The following areas were soiled and/or damaged:
- R/- shelves in the bar Pepsi unit were rusty
- R/- observed basement contains pooling water, water dripping from the ceiling by the chest freezer, and the walls by the storage rack is soiled.
- R/- damaged door seal on two of the Pepsi units
- Clean or repair these areas.
- R/3.2/4.8 Observed food or equipment stored on the floor throughout the basement storage and cooler areas. Store food, and equipment six inches off the floor to facilitate cleaning and to prevent contamination.
- R/6.1 Repair the air gap under the basement delivery door, to prevent pest entry.
- R/6.2 Repair the non-functioning light fixture in the dish area, to provide lighting requirements as specified in OAC 3717.
- Notes: Observed carpeting in the equipment storage area in the basement. This carpeting is approved on a performance basis. If the carpeting can no longer meet the requirements of OAC 3717, or food products area relocated into this storage area, a cleanable surface must be provided.
- Discussed storage of soiled utensils with PIC.
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6/23/2011 | Follow Up 1 | |
- *4.5/4.6 Observed a knife was stored between reach-in unit and wall, a knife on the counter, and the wall mounted slicer was soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. Store equipment on a cleanable surface.
- 4.5/6.4 The following areas were soiled and/or damaged:
- - clean the storage shelves in the basement, in the room with the beer walk-in cooler
- R/- shelves in the bar Pepsi unit were rusty
- - observed basement contains pooling water, water dripping from the ceiling by the equipment storage rack, and the walls by the equipment storage rack is soiled.
- - observed pooling water under the equipment on the cooks line
- - exterior vent on the drawered unit under the cook's equipment is dusty
- - interior of the steam table well contains mineral deposits
- - side of the oven contains grease accumulation
- - backsplash on the stove top unit is soiled
- - bottom oven under the stove top is soiled
- - mineral deposits on the interior of the streamer unit
- - floor wall junctures, and floor in the walk-in cooler are soiled
- - ice accumulation in the Douwe Egberts coffee unit
- - damaged door seal on two of the Pepsi units
- Clean or repair these areas.
- 3.2/4.8 Observed an oven rack stored on the floor, and food or equipment stored on the floor throughout the basement storage and cooler areas. Store food, and equipment six inches off the floor to facilitate cleaning and to prevent contamination.
- 6.2 Repair the non-functioning light fixture in the dish area, and above the waitress refrigeration unit, to provide lighting requirements as specified in OAC 3717.
- 6.1 Repair the air gap under the basement delivery door, to prevent pest entry.
- Notes: Observed carpeting in the equipment storage area in the basement. This carpeting is approved on a performance basis. If the carpeting can no longer meet the requirements of OAC 3717, or food products area relocated into this storage area, a cleanable surface must be provided.
- Discussed storage of soiled utensils with PIC.
- R/HOLDING: The foods and refrigeration units in the temperature log on the bottom of page one, which are marked with an asterisk contained improper temperatures. Also, milk, cheesecake, and shredded cheese in the waitress unit was holding at 43-45°F.
- Potentially hazardous foods shall be maintained at 41°F and below to limit the growth of organisms. PIC intended to contact a repair man. Discard and food items above 45°F and above.
- Note: Additionally, this inspector discussed/recommended moving the reach-in unit away from the newly installed FRP wall surfaces, and add additional air flow to the kitchen area via fans or air conditioning. This during inspection the in house kitchen thermometer was registering in the mid eighties.
- R/CHEMICAL: Observed chafing fuel stored with equipment in the basement. Toxic chemicals shall be stored in a separate designated area from food and equipment. Relocate these chemicals.
- HANDWASHING: Observed soap was lacking at both bar hand sinks. Provide adequate supply of soap to promote proper hand washing. PIC intended to provide soap at these sinks.
- PROTECTION FROM CONTAMIANTION: Observed can of olives dented on the canned goods rack. Packages of food shall be in good condition to protect the integrity of the contents and to prevent potential contaminants. This canned good was relocated to a separate designated area today.
- PROTECTION FROM CONTAMINATION: Observed scallop potatoes stored in the same pan with raw animal foods. Different types of raw animal foods shall be stored separate from eachother or other raw or ready-to-eat foods to prevent cross-contamination. This food item was discarded today.
- Foods were properly reheated today.
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5/20/2011 | Standard 1 | R/DATE MARKING: The following foods were lacking date marking or were beyond seven calendar days :
- Ham dated 4/29, and 5/7 - Spaghetti dated 5/11 - Corkscrew pasta dated 5/5 - Penne Pasta
- Ravioli dated 4/30 - Rice dated 5/8 - Pulled Pork - Vegetable mix dated 5/10/11 - Creme Fraich 5/3
- Meatloaf dated 5/12 - Scallop potatoes - Seafood salad contained a manufacturer date of 3/6/11
- Bruchetta butter contained and unreadable date - Bruchetta mixture with beans dated 5/11
- Salami dated 4/26 - Cappicola. Ready to eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days to limit the growth of organisms. Deli salads shall be used by the manufacturers date on the packaging. PIC was asked to date or discard these foods.
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- 4.5/6.4 The following areas were soiled and/or damaged:
- - floor surface in the walk-in freezer is soiled
- - floor under the storage racks throughout the basement are soiled
- - circle fan unit in the hood unit above the convection oven is dusty
- - floor surface under the convection oven is uncleanable
- - defrost the ice accumulation in the one door freezer unit
- - duct tape base cove under the door way on the walk-in cooler
- - clean the storage shelves in the basement, in the room with the beer walk-in cooler
- - ladle handle on the equipment rack was soiled
- - shelves in the bar Pepsi unit were rusty
- Clean or repair these areas.
- Note: Operation is closed on Tuesday and Thursdays at 2 pm in the winter months and is closed for the month of January.
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11/16/2010 | Standard2 | R/DATE MARKING: The following foods were lacking date marking: - pepperoni - turkey. Ready to eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days to limit the growth of organisms.
PIC was asked to date these foods.
R/HOLDING: The foods below marked with an asterisk contained improper temperatures. Potentially hazardous foods shall be maintained at 41°F and below to limit the growth of organisms. PIC was asked to adjust refrigeration unit.
R/CHEMICAL: Observed chafing fuel stored with and above food and equipment. Toxic chemicals shall be stored in a separate designated area from food and equipment. These chemicals were relocated today.
TEMPERTURE MEASURING DEVICE: Temperature measuring device was reading 27°F when placed in an ice bath.
Temperature measuring devices shall be accurate within +/- 2°F to monitor potentially hazardous foods. This device was calibrated.
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- 3.4 The penne was holding 43°F, rice was holding at 44°F. Maintain foods and refrigeration units at 41°F and below to limit the growth organism. The air temperature in this unit was holding at 38-44°F. Refrigeration repair man was contacted today.
- * 3.4 Observed two key lime pies were lacking a date mark or was dated 6/11/10. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- Note: This reinspection was rescheduled from during the week of 7/12/10, for today per PIC request.
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6/23/2010 | Follow Up 1 | |
- 4.5/4.6 Observed the bun warmer pan was soiled from previsions evening, and the pop gun holders in the bar area. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- 4.5/6.4 The following areas were soiled and/or damaged:
- - pooling water in the Pepsi cooler and the floor in the bar area
- - floor under the steam tables and fryers
- - floor surface in the room with the pop syrup
- - floor under the chemical storage rack by the walk-in cooler
- - interior of the Cres-core unit
- - pooling water under the dish machine, and reach-in unit on the cook's line
- Clean or repair these areas.
- 4.4 Repair the damaged door seals on the upright refrigeration unit.
- R/3.2 Label squeeze bottles with the name of the food, to avoid confusion and misuse.
- 3.2 Observed a solo cup for dispensing chili and shredded cheese. Provide a handled scoop and store the scoop in the food with the handle extended outward.
- 4.1 Provide a thermometer in the in the reach-in unit to assure 41°f and below is maintained.
- 6.2 Repair the non-functioning light fixtures by the burner top, to provide 50 foot-candles of lighting.
- 4.8/3.2 Store food and equipment in the basement six inches off the floor to facilitate cleaning and to prevent contamination.
- 6.4 Remove soiled unused equipment from the basement.
- R/COOLING: Observed ribs in the walk-in cooler cooling from the previous day and contained a temperature of 46-51°F. Potentially hazardous foods shall be cooled from 135°F-70°F within two hours and from 135°F-41°F within a total of six hours to limit the growth of organisms. Recommended to discard this food.
- C/CHEMICAL: Observed a spray bottle sitting on the rack with equipment in the upstairs area. Toxic chemicals shall be stored in a separate designated area from food and equipment to prevent cross contamination. PIC relocated this bottle.
- C/PROTECTION FROM CONTAMINATION: Observed a can of chili can carne which was dented. Packages of food shall be in good condition to protect the integrity of the contents and to prevent potential contaminants. Remove this can from normal stock.
- C/PROTECTION OF CONTAMINATION FROM HANDS: Observed an employee handling cookies with bare hands. Employees shall use gloves, equipment, or deli papers when handling ready-to-eat foods. This employee put gloves on today.
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6/11/2010 | Standard 1 | R/DATE MARKING: The following foods were lacking or contained improper date marking throughout the walk-in cooler such as but limited to: - Desserts - Pizza toppings not used in 24 hours
- waterchest nuts 6/1 - Roux 6/1 - Garlic butter 6/1 - Red pepper hummus 5/31
- Asiago tomato sauce 5/30 - Chili 5/29 - Spinach 5/25 -Tomato sauce 5/27 - Mashed Potatoes 5/26
Ready to eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days to limit the growth of organisms. PIC was asked to date or discard the foods.
R/HOLDING: The foods below marked with an asterisk contained improper temperatures. Potentially hazardous foods shall be maintained at 41°F and below to limit the growth of organisms. PIC was asked to adjust or locate these food items into refrigeration units.
HANDWASHING: Provide an adequate suplpy of soap and papertowels at the upstairs hand sink, to promote proper hand washing.
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