HACCP Discussed date-marking of milk products.
Quat sanitizer is utilized.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Hose of soda gun located at the bar found touching the ice in the ice bin.
Store hose out of the ice bin.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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12/1/2015 | Routine | 98 |
HACCP Ensure that all wet wiping cloths are stored in an approved sanitizer solution.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
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8/24/2015 | Routine | 96 |
HACCP Reviewed proper boil order practices and procedures.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Several containers of dry seasoning located on prep room dry storage rack are not labeled.
Clearly label all containers of seasoning.
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.
- In-use food dispensing utensils properly stored.
Handle of ice scoop in bar area found buried in the ice.
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 of equipment and utensils clean
Surfaces of popcorn kettle and popcorn scoop in popcorn machine are excessively soiled.
Wash, rinse, and sanitize all food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. exterior of floor mixer, 2.interior walls and floor of popcorn machine
Routinely wash and clean all non-food surfaces.
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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4/14/2015 | Routine | 95 |
HACCP Reviewed food handler training and boil order procedures,
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Bin of flour not labeled.
Clearly label flour bin.
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
Wall in back storage area has chipping and peeling paint.
Resurface wall.
Concrete or pumice blocks used for interior wall construction in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be finished and sealed to provide an easily cleanable surface.
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11/21/2014 | Routine | 98 |
HACCP Discussed and reviewed date-marking.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Storage/handling of clean equipment, utensils
Cooking pot and mini skillet stored on floor next to kitchenware dry storage rack.
Store clean and sanitized utensils and equipment at least six inches above the floor.
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7/28/2014 | Routine | 99 |
HACCP Discussed and reviewed proper boil order procedures.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
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3/14/2014 | Routine | 96 |
HACCP: Labeling of potentially hazardous foods. Label all ready to eat potentially hazardous foods with the date of preparation or the date the original package was opened. This is to ensure items are cooled properly and are not held past 7 days.
Hobart dish machine uses heat as a sanitizer. Chlorine sanitizer is used at the 3 compartment sink.
Frozen foods were frozen.
Note: Inspected new walk-in coolers/freezer in backroom storage area. There were three new walk-ins added, labeled "Freezer," "Produce," and "Meat." All three walk-ins contained smooth, easily cleanable, non absorbent walls, working thermometers, shielded lights, and temperatures of 41 degrees or less were confirmed with a metal-stem thermometer.
- Thermometers provided and conspicuously placed
Alto Shaam hot holding unit in kitchen does not have a working thermometer. Thermometer reads 5 degrees F while cooked ribs inside unit read 145 degrees F with a metal stem thermometer. 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.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
Soda gun holster at bar is not draining effectively. Standing yellow liquid was visible in holster that soda gun sits in. Remove holster as often as necessary to clean, sanitize, and ensure proper drainage so as not to increase the potential for bacterial growth.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Lighting provided as required. Fixtures shielded
No light shield is present on light bulb that is located beneath the bar over the ice bin in bartending area. Provide shield.
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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12/4/2013 | Routine | 92 |
HACCP DISCUSSION: CHEMICAL SANITIZING
- Critical: Foods properly cooled
Improper labeling of cooked and ready to eat food in coolers.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly and properly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, or date prepared, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Foods properly dated.
- Food protection during storage, prepartion, display, service, transportation
Boxes of Fritolay chips stored directly on the floor in the storage room.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Non-food contact surfaces clean
Dust accumulation on fans in the dish washing area.
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.
- Critical: Toxic items labeled and used properly
Concntration of quat sanitizer in a bucket in the kitchen area was over 400ppm. Ensure concentration at between 200 and 400ppm always with the use of a test strip. Santizer diluted.
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8/22/2013 | Routine | 87 |
HACCP DISCUSSION: FOOD TEMPERATURE
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty rack of a beverage refrigerator where vegetables are stored in the kitchen area.
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.
- Non-food contact surfaces clean
Excessive accumulation of dust on a standing fan in the dish washing area.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Holes in the lower part of the wall in the dish washing room. Eliminate hole to prevent possible harbor for pests.
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4/3/2013 | Routine | 96 |
FBI INVESTIGATION: WIL HAYES, OLA, AND ROBERT CAME IN AND MET WITH ALEXANDER MANAGEMENT TEAM INCLUDING STEPHEN SHAW, MATHEW CANNON, AND RON HELMS. A LIST OF ALL EMPOYEES WAS PROVIDED WITH THOSE THAT WORKED THAT DAY INDICATED. SWABS FROM DOWNSTAIRS AND UPSTAIRS SALAD BAR AND PREP AREA WERE TAKEN ALONG WITH FOOD SAMPLES OF LEFTOVER SALAD BAR ITEMS.
No violation noted during this evaluation. | 10/31/2012 | Complaint Investigation | |
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