HACCP Reviewed food handler training.
Chlorine sanitizing bucket concentration: 200 ppm
Frozen foods are frozen.
- Thermometers provided and conspicuously placed
Thermometer not present inside of walk-in cooler
Provide thermometer inside of cooler.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces of equipment and utensils clean
Blade of can opener is soiled.
Wash and sanitize blade.
The food-contact surfaces of all cooking equipment and utensils shall be kept free of encrusted grease deposits and other accumulated soil.
- Storage/handling of clean equipment, utensils
Bowls on shelf near entrance are not inverted.
Inverted bowls.
Glasses, cups, and bowls shall be stored inverted.
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10/26/2015 | Routine | 96 |
HACCP Store all personal beverages in designated chemical storage area.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- In-use food dispensing utensils properly stored.
Handle of ice scoop found buried in the ice in the bar ice bin.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Non-food contact surfaces clean
Interior panel of ice machine has accumlated pink mold.
Routinely wash and clean panel.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Bowls on shelf near entrance are not inverted.
Inverted bowls.
Glasses, cups, and bowls shall be stored inverted.
- Critical: Hand washing sinks installed, located, accessible
Ice and utensils found in all hand sinks.
Remove items from hand sinks. Corrected
- Critical: Toxic items labeled and used properly
Unlabeled spray bottle found on counter top.
Label spray bottle. Corrected
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7/22/2015 | Routine | 88 |
HACCP All screens to outer openings shall be free from all breaks to reduce the harborage and presence of pests.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
Interior panel of ice machine is soiled.
Routinely clean ice panel.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Bowls and plates on small shelf unit are not inverted.
Invert bowls and plates.
Plates, glasses and cups shall be stored inverted.
- Critical: Outer openings protected from insects, rodent proof
Screen of back door is torn and ripped.
Repair screen. Corrected by education.
Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight fitting and free of breaks.
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3/30/2015 | Routine | 94 |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - buckets - chlorine
- dishmachine - heat
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of 3 door prep cooler and prep table cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gaskets.
- Non-food contact surfaces clean
Soiled gaskets on door of salad prep cooler. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Pre-set silverware on tables with food contact surface exposed.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset. Cover or wrap silverware.
- Critical: Hand washing sinks installed, located, accessible
Evidence of ice dumped in handsink in wait station area. Handsink by 3 bay sink blocked with towels and bucket.
Lavatories shall be located to permit convenient use by all employees in food preparation areas and utensil washing areas. Handsinks are for handwashing only. Clean and sanitize handsinks. Worker cleaned and sanitized handsinks. Worker removed articles and cleaned and sanitized handsinks. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above cooking surfaces soiled with debris.
The inside walls and ceilings of the incinerator shall be kept clean. Provide a routine cleaning.
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10/21/2014 | Routine | 92 |
.HACCP - Discussed and provided written information on date marking.
Sanitizer - dish machine - heat
buckets - chlorine
- Critical: Cross-contamination, equipment, personnel, storage
Personal bottle of water stored in ice machinel
Foods shall be protected from potential contaminants to include but not limited to dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, and overhead leakage or overhead drippage from condensation. Owner removed bottle from ice machine. Corrected.
- Clean clothes, hair restrains
Observed worker with long unrestrained beard working in food preduction.
Employees shall use effective hair restraints to prevent the contamination of food or food–contact surfaces. Cover or restrain beard.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket on door of 2 door prep cooler torn.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gasket.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloths on prep table.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Clean and sanitize food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at handsink by 3 bay sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Provide paper towels for proper hand drying. Owner provided.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood heavily soiled with dust and debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
No light shields on lights above food preparation area.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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7/18/2014 | Routine | 87 |
HACCP: Discussed handwash procedures and provided written material. Sanitizer - chlorine
- Potentially hazardous foods properly thawed
Shrimp in bucket of water to thaw.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process. Worker corrected by providing running water.
- In-use food dispensing utensils properly stored.
Scoop stored in ice with handle in ice. Dispensing items (cups) stored in bulk products after use.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in walk in cooler rusted and peeling. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of food preparation coolers. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Blade on industrial can opener soiled with debris. Shelving in walk in cooler heavily soiled with debris (mold growth). Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Top shelf storing dishes in cooks area soiled with dust and debris. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Food contact surface of plates stored above cook service line unprotected. Provide cover or top plate to protect food contact surfaces of dishes. Cover may be removed during peak hours.
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2/28/2014 | Routine | 90 |
HACCP: Toxic storage
Heat sanitizer is used in the Hobart dish machine.
Frozen foods were frozen.
- Food protection during storage, prepartion, display, service, transportation
1. Bulk plastic bins of Stout, Bord, and Basil Tomato soup stored in walk-in cooler with no lid or covering.
2. Pre-prepped salads stored on plates in walk-in cooler with no covering.
Correct by protecting food from contamination by keeping all food covered in between uses. Pre-prepped salads could be stored in a large plastic bin with a lid for easy access in the walk-in cooler or with plastic wrap draped over the top of them (for example).
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Toxic items properly stored
Spray bottle of "Table Sanitizer" stored on wait table next to bar area with uncovered containers of silverware and pitchers of iced water for customer refills. Corrected by moving all toxic items to a location that does not allow the potential for contamination of food or food contact surfaces.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
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12/10/2013 | Routine | 93 |
HAC|CP: Butter - even solidified or shelf stable - once other ingredients are added or any type of additional processing is done, should be treated as a potentially hazardous food and held at 41 degrees or less.
- Original container, properly labeled, consumer advisory
1) Dry spices with yellow lids on top rack in back room not labeled.
2) Clear white container with blue lid holding salt or sugar or other white food product under table near salad prep cooler not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Exhaust flume over dish machine soiled with dust.
2) Rack closest to dish machine has dust build up along rungs.
3) Vent in wall at end of cookline has heavy dust build up.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/1/2013 | Routine | 98 |
HACCP: Monitor vents, exhausts and other wall mount or ceiling mount openings for dust and dirt build up.
- Original container, properly labeled, consumer advisory
Several cooked and cooled items, including duck, not labeled with time.
Label all cooling potentially hazardous food with the date and time of preparation.
- Foods handled with minimal manual contact
2 s•mall metal portion cups used as scoops and left down in sugar.
Suitable dispensing utensils shall be used by employees to avoid unnecessary manual contact with food.
Cups removed
- Food contact surfaces designed, constructed, maintained, installed, located.
Large long handled strainer and small round strainer had broken loose mesh.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
*Both were thrown away*
- Non-food contact surfaces clean
Can opener blade soiled with gummy build up.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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1/14/2013 | Routine | 94 |
- Critical: Water source safe, hot, and cooled under pressure
NO hot water to the hose in the garden.
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12/6/2012 | Routine | |
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