- R/* 3.4 Observed the chicken wings were date marked 1/12/12. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. Redate foods when removed from the freezer unit.
- Note: Operator has made efforts to correct operational violations on the Standard inspection report dated 12/22/11. Thank you for your compliance.
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1/25/2012 | Follow Up 1 | |
- PROTECCTION FROM CONTAMINATION: Observed raw chicken was stored above chicken stock in the walk-in cooler, and a container of raw chicken was stored above gravy in the upright unit. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent cross-contamination. PIC was asked to relocate these food items.
- PERSONNEL CLEANLINESS: Observed and open employee beverage. Employees are permitted to consume beverages from a closed container in the kitchen or from an open container in a separate designated area. This beverage was discarded today.
- COOLING: Observed the chicken wings (2 containers) had an internal temperature of 45°F and 46°F after cooling overnight also a large container of brown gravy was holding at 53°F after cooling for greater than 24 hours. Strongly recommend to discard these foods, to prevent food-borne illness. Foods shall be cooled from 135°F-70°F within a total of 2 hours and from 135°F -41°F within a total of 6 hours.
- Discussed reheating with PIC, foods shall be rapidly reheated to 165°F within two hours.
- *4.5/4.6 Observed the cutting board attached to the sandwich reach-in unit was scored, slicer was soiled, and a pair of tongs on the equipment rack was soiled. Food contact surfaces shall be washed, rinsed, and sanitized and shall be clean to sight and touch. Replace or resurface scored cutting board.
- R/4.4 Door seals throughout including but not limited to: salad reach-in unit, True Freezer unit, Two door upright unit, and sandwich reach-in unit were damaged or torn. Repair these door seals.
- 6.2 Repair the non-functioning light fixture in the office/storage area, and under the hood unit, to provide lighting as specified in
- OAC 3717.
- 4.5/6.4 Clean the door seal on the two door appetizer freezer, floor surface under the ice machine, under sides of the shelves above the reach-in unit and steam table on the cook's line, fan unit in the top of the two door refrigeration unit, pooling water in the bottled beer unit, which are dusty or soiled.
- R/4.8 Observed a variety of single-use equipment stored on the floor in the upstairs storage area, also an oven rack under the convection oven was stored on the floor. Store equipment six inches off the floor to facilitate cleaning and to prevent contamination.
- 4.4 Observed the paper towel dispenser was damaged, ice bucket was cracked, partitions attached to the sides of the hand sinks were unsecured, corner was missing on the plastic container holding lettuce mix in the reach-in unit, container storing the ribs was damaged/cracked, shelves in the upright unit were rusty/uncleanable.
- 3.2 Observed the wet wiping cloths on the counter. Store wet wiping in the sanitizing solution between to uses to limit the growth of organisms.
- 6.4 Observed the wall surface is buckling across from the cook's equipment. Resecure or repair this area.
- 5.4 Keep the dumpster lids closed to prevent pest entry.
- 6.4 Repair the damaged floor tile in the cook's area to provide a cleanable surface.
- 6.4 Repair the cracked metal panel or surface over the grease trap, and the chipping floor surface in the walk-in cooler, to provide a cleanable surface.
- 6.4 Store employee coat separate from the equipment rack to prevent contamination.
- 4.1 Provide a thermometer in the salad reach-in unit, and Saturn reach-in unit, to assure 41°F and below is maintained.
- 4.8 Observed container were still wet and relocated to the clean equipment rack. Allow containers to completely air dry.
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12/22/2011 | Critical Control Point 2 | R/DATE MARKING: Observed beer and brats were dated 11/27/11, ribs were dated 12/14/11, garlic butter was dated
12/3/11, spaghetti noodles were dated 11/28/11, chicken stock was dated 12/13/11, kids mac was dated 11/28/11, chili was dated 12/13/11, cheese dip was dated 12/13/11, and pasta noodles were 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. PIC discarded these food items
CHEMICAL: Observed Spic and Span spray bottle was stored on the preparation table with a variety of equipment. Toxic chemicals shall be stored separate from food and equipment to prevent contamination. PIC relocated this chemical today.
HOLDING: Refer to the temperature log below. Foods and refrigeration unit marked with an asterisk were holding at improper temperatures. Foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms. Adjust the temperatures as needed.
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- *4.5/4.6 Observed the area surrounding ice machine chute was soiled or contained a mold-like growth. Food contact surfaces shall be washed, rinsed, and sanitized and shall be clean to sight and touch.
- R/4.5 Observed pooling water and a towel lining the bottom of the Victory reach-in unit. Clean or repair these areas.
- R/4.4 Door seals throughout including but not limited to: True reach-in unit, True Freezer unit, Two door upright unit, and
- Continental unit were damaged or torn. Repair these door seals.
- 6.4 Remove the carpet mat from the women's restroom, provide a cleanable surface.
- 6.2 Repair the non-functioning light fixture in the office/storage area, to provide lighting as specified in OAC 3717.
- C/4.1 Provide a thermometer in the Continental unit, to assure 41°F and below is maintained.
- 4.5 Clean the condenser covers in the walk-in cooler, and the shelf in the walk-in cooler holding the milk, which are dusty or soiled.
- 6.4 Clean the floor surface surrounding the floor drain under the preparation sink, the ceiling vents and surrounding areas as needed, which are soiled or dusty.
- 6.4 Repair the damaged ceiling tile in the storage room, to provide a cleanable surface.
- 4.8 Observed a variety of single-use equipment stored on the floor in the upstairs storage area. Store equipment six inches off the floor to facilitate cleaning and to prevent contamination.
- Note: Operation added an Eagle steam table.
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7/21/2011 | Standard 1 | Accurate long stem thermometers were available for use.
Potentially hazardous foods were properly reheated on the stovetop, microwave or charbroiler.
Foods were properly thawing under refrigeration during this inspection.
Discussed date marking chocolate cheesecake.
R/DATE MARKING: Observed ribs were lacking date marking. Ready to eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. Be advised food removed from the freezer shall be redated.
CHEMICAL: Observed one green chemical bottles in the dish area was unlabeled or mislabeled. Toxic chemicals shall be properly labeled with the containers contents. PIC was asked to properly label this bottles.
HOLDING: Hard boiled eggs were holding at 44°F on the top of the reach-in unit. Foods shall be maintained at 41°F and below to limit the growth of organisms. PIC put a lid on the food item and relocated this product.
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- R/4.5 Observed pooling water on the bottom of the two door salad unit. Clean or repair these areas.
- 4.4 Both sandwich reach-in unit door seals and the left door seal on the Continental unit was damaged or torn. Repair these areas.
- 6.4 Observed the walk-in freezer floor was chipping, provide a cleanable surface.
- *5.1/2.4 Provide functioning hot water at the kitchen hand sink to promote proper hand washing.
- Note: Operation added a Saturn Reach-in unit model number SUSS-48-12, South Bend oven with six burner top, Star Max Flat griddle, and Anvil Charbroiler to the operation.
- This operation is completing holding logs for food temperatures, and holding weekly meetings. Many improvement were observed today. Thank you for your compliance.
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1/21/2011 | Standard2 | Accurate long stem thermometers were available for use.
Potentially hazardous foods are reportedly properly reheated on the stovetop, microwave or charbroiler.
Raw chicken was properly thawing in running and draining water during this inspection.
R/DATE MARKING: Observed chicken wings were dated 1/9/11. Ready to eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. Be advised food removed from the freezer shall be redated.
CHEMICAL: Observed five chemical bottles in the dish area were unlabeled or mislabeled. Toxic chemicals shall be properly labeled with the containers contents. PIC was asked to properly label this bottles.
*COOLING: Observed the Rueben Eggrolls were holding at 42-43°F, 44-46°F, and turkey roasts were holding at 47°F, and 49°F after cooling overnight. Foods shall be cooled from 135°-70°F within two hours and from 135°F-41°F within a total of six hours. Recommended to discard foods above 45°F and above.
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- R/*4.5/4.6 Observed a knife in the knife box was soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- *4.4 Observed the bar three vat sanitizer contains 300 ppm. Maintain sanitizer at 200 ppm in order to effectively sanitize.
- R/4.5 Observed pooling water on the bottom of the two door salad unit, and bottom of the sandwich unit. Clean or repair these areas.
- 4.4 Waitress salad reach-in unit door seal was damaged or torn. Repair these areas.
- 6.4 Clean the floor/wall junctures throughout as needed, which are soiled.
- 3.2 Observed a solo cup being stored as a scoop in the tomato container. Provide a handled scoop.
- 4.8 Store employee aprons separate from the food rack to prevent contamination.
- 6.4 Provide pest control measures for the flies.
- 6.4 Repair the damaged floor tile on the step, to provide a cleanable surface.
- 4.1 Provide a thermometer in the cook's salad unit, to assure 41°F and below is maintained.
- 6.4 Repair the wall surface by the fryer to provide a cleanable surface.
- 6.2 Repair the non-functioning light fixture under the hood, to provide 50 foot-candles.
- Note: Discussed basement walk-in and lighting.
- R/CHEMICAL: Observed Disinfection cleaner on top of the reach-in unit with card board containers. Toxic chemicals shall be stored in a separate designated area from food and equipment to prevent contamination. PIC was asked to relocate these chemicals.
- Discussed cooling with PIC and uncovering or venting foods to assure cooling parameters are met.
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8/9/2010 | Standard 1 | R/COLD HOLDING- Refer to the log below. Foods marked wit an asterisk were holding at improper temperatures.
Maintain potentially hazardous foods cold at 41°F and below. Recommend to adjust these units.
Two accurate long stem thermometer were available for use.
Potentially hazardous foods are reportedly properly reheated on the stovetop, microwave or charbroiler.
Produce was properly washed in the preparation sink during this inspection.
R/DATE MARKING: Observed cheese dip was dated 7/27/10, and corned beef was dated 7/30/10. Ready to eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. PIC properly dated or discard these foods today. Be advised food removed from the freezer shall be redated.
PERSONELL CLEANLINESS: Observed an open beverage in the kitchen area. Employees shall consume beverages from a closed container, or from and open container in a separate designated area. PIC was educated on this requirement.
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