- R/6.4 Continue to repair or replace damaged floor tiles in the upstairs kitchen. This area is under repair. Operator intends to replace the subfloor and tiles. In the near future.
- C/R/4.8/3.2 Store equipment in the basement, and food in the walk-in cooler, six inches off the floor to facilitate to cleaning and to prevent contamination. Operator relocated the food and equipment from off the floor during this inspection.
- 4.4/6.4 The following areas were damaged:
- R/- Observed a container under the wheel on the large salad cooler which was pooling water and was soiled. The operator added a self-evaporating catch tray. Continue to monitor this areas.
- - Door seal on the walk-in cooler
- - Ceiling surface in the upstairs kitchen
- Make repairs to these areas.
- R/5.4 Provide a cleanable sloped to drain surface under the dumpster. Relocate the dumpster to the adjoining asphalt surface.
- (This violation has been on Standard inspection reports since 2/2006.) Operator intends to pave the adjoining lot and relocate the dumpster to this area.
- Thank you for your compliance.
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3/7/2012 | Follow Up 1 | |
- 6.3/PROTECTION FROM CONTAMINATION: Observed a can of artichoke hearts and marinara sauce were dented on the seams.
- Packages of food shall be in good condition to protect the integrity of the foods and to prevent potential contamination. Relocate these canned goods to a separate designated area.
- PERSONNEL CLEANLINESS: Observed an open beverage in the dish area. Employees shall consume beverages from a closed container in the kitchen or from an open container in a separate designated area. PIC was asked to educate employees on this requirement.
- TEMPERATURE MEASURING DEVICE: Observed the current thermometer ranges to 160°F. Provide a long stem temperature measuring device which ranges from 0-220°F to monitor temperatures of foods. This inspector provided a temperature measuring device today.
- R/*4.4/4.5/4.6 Observed 0 ppm of chlorine sanitizing solution in the dish machine. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize. Manual sanitize equipment in the three vat sink.
- R/*4.5/4.6 Observed the three knives stored between the cutting board and steam table, with one of three of these knives were soiled, knives were stored between the salad reach-in and the preparation sink, pop gun holders in the bar area were soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. Store food contact surfaces soiled on a clean surface for up to four hours.
- *4.4/4.6 Cutting board attached to the salad reach-in unit was scored, soiled. Food contact surfaces shall be washed, rinsed, and sanitized and shall be clean to sight and touch. Resurface of replace scored cutting board.
- R/6.4 Continue to repair or replace damaged floor tiles throughout as needed such as: the upstairs kitchen, and in the walk-in cooler, and in the bar area. (This violation has been on Standard inspection reports since February of 2006.)
- R/6.4 Ceiling is buckling, and damaged in the beer walk-in cooler. Repair this areas. (This violation has been on Standard inspection reports since August of 2007.)
- R/6.4/4.5 Clean the following soiled areas:
- R/- ceiling and floor in the basement beer cooler
- R/- wall under and by the hood unit is soiled, and stained
- R/- interior of the Delfield freezer unit
- - floor in the upstairs area is soiled
- - the exterior vents on the reach-in units on the cook's line were dusty
- - pooling water in the basement under the bottled beer
- R/- interior of the salad cooler, and door seals are soiled
- R/- shelves in the wine cooler upstairs appear to contain a mold-like growth
- - floor and ceiling surface above and under the Cres-Core hot holding box
- - floor under the cook's line equipment
- - Hood filters and interior hood surface is soiled and contains grease accumulation. Reportedly the hood was cleaned approximately two weeks ago. Clean the filters and the hood under more frequently to accommodate the increased use.
- - exterior of the dessert containers contain product labels. Remove the labels, and clean this area.
- - steam table wells are stained or soiled in the upstairs kitchen
- - hood unit, and catch tray under the griddle were soiled in the upstairs kitchen
- - floor under the pop syrup rack is soiled
- Correct these areas.
- R/4.8/3.2 Store equipment in the basement, in the upstairs kitchen, and food in the walk-in cooler and throughout the upstairs kitchen, six inches off the floor to facilitate to cleaning and to prevent contamination. Provide extra storage racks or surfaces to accommodate storage needs. (This violation has been on Standard inspection reports since 2/2006.)
- 4.4/6.4 The following areas were damaged:
- R/- Observed a container under the wheel on the large salad cooler which was pooling water and was soiled. This violation has been on Standard inspection reports since 8/2007.)
- R/- lacking caulk at the wall three-vat sink juncture,
- R/- door seal on the beer walk-in cooler is damaged
- R/- lacking caulk at the wall/hand sink juncture in the upstairs restroom
- R/- wall under and by the hood unit is melted and uncleanable. (This violation has been on Standard inspection reports since
- February of 2006.)
- - Lacking hood filter under the hood unit
- - Door seal on the walk-in cooler
- - Ceiling surface in the upstairs kitchen
- - Wall surface by the upstairs three-vat, and hand sink
- Make repairs to these areas.
- R/5.4 Provide a cleanable sloped to drain surface under the dumpster. Relocate the dumpster to the adjoining asphalt surface. (This violation has been on Standard inspection reports since 2/2006.)
- R/6.4 Store the employee aprons separate from the equipment rack upstairs, to prevent contamination.
- R/6.4 Remove unused, and unnecessary equipment from the basement.
- 6.2 Provide hand washing signs at the hand sinks throughout, to inform employees where to wash their hands.
- 4.4/5.1 Observed the third vat of the three vat sink is duct taped on the interior and exterior of the three vat sink. Repair this area immediately. Sinks shall be in good repair and shall be free of ant creases, seams, and groves which prevent them from effectively being cleaned.
- C/4.1 Provide a thermometer in the cook's reach-in by the fryer holding at 41°F and below. This inspector provided a thermometer today.
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1/23/2012 | Critical Control Point 2 | R/DATE MARKING: Foods throughout were lacking a date mark or contained date marking beyond seven calendar days such as but not limited to: prime rib, ribs, wings, artichoke dip, desserts, fresh mozzarella, half chickens, brie, hard boiled eggs dated 1/9/12, corn salsa dated 1/13/12. Foods shall be dated the day the of preparation and shall be used or discarded in seven calendar days. PIC was asked to date these foods. Discussed using a log to date the above food items.
HOLDING: Observed creamer on ice in the waitress station was holding at 49°F. Food shall be maintained at 41°F and below to limit the growth of organisms. Discussed to limit the amount of product and to use a larger container of ice to surround the container with creamers.
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- R/6.4 Continue to repair or replace damaged floor tiles throughout as needed such as: the upstairs kitchen, and in the walk-in cooler.
- R/6.4 Ceiling is buckling and leaking water in the beer walk-in cooler. Repair this areas.
- R/6.4/4.5 Clean and repair the wall under and by the hood unit which is soiled, stained, buckling and damaged from the heat.
- R/4.8/3.2 Store equipment in the basement, in the upstairs kitchen, and food in the walk-in cooler and throughout the upstairs kitchen, six inches off the floor to facilitate to cleaning and to prevent contamination.
- 4.4/6.4 The following areas were damaged:
- R/- Observed a container under the wheel on the large salad cooler which was pooling water
- R/- lacking caulk at the wall three-vat sink juncture,
- R/- door seal on the beer walk-in cooler is damaged
- - damaged wall paper above the restroom hand sink upstairs
- - lacking caulk at the wall/hand sink juncture in the upstairs restroom
- Make repairs to these areas, to provide a cleanable surface.
- R/6.2 Repair the non-functioning light fixture in the upstairs storage area, to provide lighting requirements as specified in OAC
- 3717.
- 5.4 Provide a cleanable sloped to drain surface under the dumpster. Relocate the dumpster to the adjoining asphalt surface.
- 6.4 Remove unused, and unnecessary equipment from the basement.
- Note: Operation was closed to lunch today, due to an open house this evening. Provide an adequate supply of paper towels at the upstairs hand sink, prior to opening.
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9/21/2011 | Follow Up 1 | |
- Discussed handling ready-to-eat foods with PIC.
- HOLDING: Refer to the temperature log on the bottom of page one. Foods holding at improper temperatures are marked with an asterisk. Foods shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms. These foods were relocated or discarded today.
- HANDWASHING: Observed no paper towels were available at the kitchen hand sink upstairs. Provide a adequate supply of paper towels to promote proper hand washing. PIC was asked to provide these.
- R/*4.4/4.5/4.6 Observed 0 ppm of chlorine sanitizing solution in the dish machine. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize. Manual sanitize equipment in the three vat sink. Operation added new dish machine CMA-L1X with
- NSF label.
- R/*4.5/4.6 Observed the three knives stored between the cutting board, all of three of these knives was soiled, the ice machine shield was soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. Store food contact surfaces soiled on a clean surface for up to four hours.
- *3.0 Observed Honey Dijon Dressing, and stuffed mushrooms in the upstairs refrigeration unit which contained a mold-like growth. These food items were discarded. Foods shall be safe wholesome and unadulterated.
- *4.4 The sanitizer in the wiping cloth bucket in the waitress station was at 400 ppm. Maintain QAC sanitizer at 200 ppm in order to effectively sanitize.
- R/6.4 Continue to repair or replace damaged floor tiles throughout as needed such as: the upstairs kitchen, and in the walk-in cooler.
- R/6.4 Ceiling is buckling and leaking water in the beer walk-in cooler. Repair this areas.
- R/6.4/4.5 Clean the following soiled areas:
- R/- ceiling and floor in the basement beer cooler
- - the ceiling throughout the kitchen is soiled, stained, or discolored
- R/- hood filters above the char broiler
- R/- wall under and by the hood unit,
- R/- door seals on the upstairs Delfield freezer unit
- - interior of the salad cooler is soiled
- R/- shelves in the wine cooler upstairs appear to contain a mold-like growth
- - walls in the walk-in cooler were soiled or appeared to contain a mold-like growth at the wall/ceiling juncture
- - cabinet under the fryer
- - ceiling in the walk-in cooler is soiled
- - floor under the three-vat sink
- Correct these areas.
- R/4.8/3.2 Store equipment in the basement, in the upstairs kitchen, and food in the walk-in cooler and throughout the upstairs kitchen, six inches off the floor to facilitate to cleaning and to prevent contamination.
- 4.4/6.4 The following areas were damaged:
- R/- Observed a container under the wheel on the large salad cooler which was pooling water
- R/- lacking caulk at the wall three-vat sink juncture,
- R/- door seal on the beer walk-in cooler is damaged
- - wall strip between the FPR surfaces behind the cook's equipment is damaged
- - door seals on the two-door cook's unit
- - ceiling tile above the steam table is unsecured
- - shelf under the preparation sink was damaged and rusty
- - damaged wall paper above the restroom hand sink upstairs
- - lacking caulk at the wall/hand sink juncture in the upstairs restroom
- - damaged door seals and bottom vent area on the salad reach-in unit
- - damaged floor mats throughout
- Make repairs to these areas.
- R/4.2 Provide a chlorine test kit, to assure 50-200 ppm is maintained.
- R/6.2 Repair the non-functioning light fixture above the reach-in unit, and throughout as needed. to provide lighting requirements as specified in OAC 3717.
- 5.4 Provide a cleanable sloped to drain surface under the dumpster. Relocate the dumpster to the adjoining asphalt surface.
- 6.4 Store the employee aprons separate from the equipment rack, to prevent contamination.
- 6.4 Remove unused, and unnecessary equipment from the basement.
- Operation added a Accutemp Steamer.
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7/12/2011 | Critical Control Point 2 | R/DATE MARKING: Foods throughout were lacking a date mark such as but not limited to: Stuffed mushrooms, breaded artichoke hearts, fresh mozzarella, soups, sauces, antipasti, goat cheese, cream cheese, chicken breast, ribs, chicken wings, and lunch meats. Foods shall be dated the day the of preparation and shall be used or discarded in seven calendar days. PIC was asked to date these foods.
PROTECTION FROM CONTAMINATION: Observed cooked prime rib was stored below raw animal foods in the walk-in cooler. Different types of raw animal foods shall be stored separate from each other and other raw or ready-to-eat foods to prevent cross-contamination. PIC was asked to relocate these items.
COOLING: Observed Prime rib was cooling in the walk-in cooler for 12 hours and contained a temperature of 44°F.
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. Recommend to discard this food.
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- R/*4.4/4.5/4.6 Observed 0 ppm of chlorine sanitizing solution in the dish machine. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize. Manual sanitize equipment in the three vat sink. Operation added new dish machine CMA-L1X with
- NSF label.
- *4.5/4.6 Observed the three knives stored between the cutting board, also one of the three knives was soiled. Food contact surfaces shall be washed, rinsed, and sanitized.
- R/6.4 Continue to repair or replace damaged floor tiles throughout as needed such as: the under upstairs ice machine, and in the walk-in cooler.
- R/6.4 Ceiling is buckling in the beer walk-in cooler. Repair this areas.
- R/6.4/4.5 Clean the ceiling in the basement beer cooler, the ceiling in the kitchen, floor in the basement cooler and under the pop syrup rack, hood, wall under and by the hood unit, door seals on the salad unit and the upstairs freezer unit, shelves in the wine cooler upstairs appear to contain a mold-like growth, ice accumulation in the Norge freezer, which are soiled.
- R/4.8/3.2 Store equipment in the basement, and food in the walk-in cooler and in the upstairs kitchen, six inches off the floor to facilitate to cleaning and to prevent contamination.
- 4.4 Observed a container under the wheel on the large salad cooler, lacking caulk at the wall three-vat sink juncture, door seal on the walk-in cooler is damaged. Make any repairs to these areas.
- R/4.2 Provide a chlorine test kit, to assure 50-200 ppm is maintained.
- 6.2 Repair the non-functioning light fixture above the reach-in unit to provide lighting requirements as specified in OAC 3717.
- 4.4 Repair the interior of the Norge freezer which damaged, to provide a cleanable surface.
- Unable to determine if a dumpster pad was available due to weather conditions.
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2/25/2011 | Critical Control Point 2 | R/DATE MARKING: Foods such as but not limited to were lacking or contained date marking beyond 7 calendar days:
(R)- stuffed peppers - desserts - lunchmeats such as but not limited to: capicola, turkey, pepperoni, salami,
- cream cheese - fresh mozzarella - crab stuffing 2/14 - pepper stuffing 2/7 - desserts
Foods shall be dated the day the of preparation and shall be used or discarded in seven calendar days. PIC was asked to date or discard these foods.
PERSONNEL CLEANILESS: Observed employees consume beverages in the kitchen from open beverages. Employees shall consume beverages from a closed container in the kitchen, or from an open container in a separate designated area.
PIC was educated on this requirement.
PROTECTION FROM CONTAMINATION FROM HANDS: Observed an employee handle ready-to foods with their bare hands. Employees shall use gloves when handling ready-to-eat foods to prevent cross-contamination.
Discussed reheating with PIC.
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- R/*4.4/4.5/4.6 Observed 0 ppm of chlorine sanitizing solution in the dish machine. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize. Manual sanitize equipment in the three vat sink.
- *4.5/4.6 Observed the interior ice machine, and the egg slicer is soiled. Food contact surfaces shall be washed, rinsed, and sanitized.
- R/6.4 Continue to repair or replace damaged floor tiles throughout as needed such as: the under upstairs ice machine, and in the walk-in cooler.
- R/6.4 Ceiling is buckling in the beer walk-in cooler, and ceiling in the upstairs kitchen is damaged. Repair these areas.
- R/6.4/4.5 Clean the ceiling in the basement beer cooler, the ceiling in the kitchen and walk-in cooler, floor in the basement cooler, the floor under the cook's equipment, hood, wall under and by the hood unit , back of the reach-in unit is dusty, interior of the steamtable wells, which are soiled.
- C/4.1 Observed no thermometer in the small reach-in cooler on the cook's line, but the unit was holding 41°F an below.
- 4.8 Store equipment in the basement six inches off the floor to facilitate to cleaning and to prevent contamination.
- R/6.2 Provide a hand sign in the upstairs restroom to inform employees to wash hands.
- 4.4 Observed a container under the wheel on the large salad cooler, duct taped spray hose attached to the three vat sink, rusty storage cart, lacking caulk at the wall three-vat sink juncture. Make any repairs to these areas.
- 4.2 Provide a chlorine test kit, to assure 50-200 ppm is maintained.
- 4.4 The walk-in cooler contained an air temperature of 42°F. Adjust and monitor as needed.
- 5.4 Provide a cleanable pad under the dumpster.
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9/9/2010 | Standard 1 | R/THERMOMETER: Temperature measuring device was reading 15°F when placed in an ice bath. Provide long stem thermometer accurate within +/- 2°F. This device was calibrated today.
DATE MARKING: Foods such as but not limited to were lacking or contained date marking beyond 7 calendar days:
(R)- stuffed peppers (R)- ribs - pasta - lunchmeats - soup as needed
- tuna salad - fresh mozzarella - garlic mashed were dated 8/24/10
Ready-to-eat foods shall be dated the day the of preparation and shall be used or discarded in seven calendar days. PIC was asked to date or discard these foods.
R/COOLING: Observed foods on the cart in the walk-in cooler, cooled from the previous day contained temperatures of
41°-44°F. Foods shall be cooled from 135°F-70°F within two hours, and from 135°-41°F within a total of six hours to limit the growth of organisms. Discussed keeping the foods uncovered, and in shall portions to assure proper parameters are met.
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