HACCP: Discussed Certified Food Manager Classes. Frozen foods frozen.
- Lighting provided as required. Fixtures shielded
Multiple lights downstairs were found unshielded.
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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11/13/2015 | Routine | 99 |
- Thermometers, gauges, test kits provided
No test strips available. Provide test strips for sanitizer solution.
- Non-food contact surfaces clean
Please clean out the floor of the produce coler. Please clean the front of the stainless make table. Clean as needed. Please clean out the toaster oven excess of cheese drips.
- Critical: Outer openings protected from insects, rodent proof
Found front door to establishment open upon arrival. Corrected by closing and speaking to owner.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- Floors properly constructed, clean, drained
Please seal floors in facility where wood or concrete is exposed. Floors shall be smooth and easily cleanable.
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5/14/2015 | Routine | 93 |
HACCP: Discussed removal of unnecessary items. Cold food cold, frozen food frozen.
No violation noted during this evaluation. | 11/13/2014 | Routine | 100 |
HACCP: Discussed toxic chemical storage, gave HACCP handout.
Cold foods cold, frozen foods frozen.
Kitchen not in use at time of inspection.
No violation noted during this evaluation. | 8/13/2014 | Routine | 100 |
HACCP: Discussed routine maintenance and cleaning of the grease trap and plumbing.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Single service items properly stored, handled, dispensed
Paper towels/toilet paper stored on the floor under the bar.
Corrected
- Floors properly constructed, clean, drained
The floors under equipment and is soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are excess articles stored under the bar and in the basement.
Remove all unnecessary articles.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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9/20/2013 | Routine | 97 |
HACCP: Discussed proper labeling of all potentially hazardous foods. All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. Foods in containers or packages that do not bear a date or day shall be discarded.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Food contact surfaces of equipment and utensils clean
The interior drawer of the refrigerator is soiled. The interior lower portion of the refrigerator is soiled. The interior of the toaster oven is soiled. The interior lower portion of the refrigerator is soiled.
Clean and sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
Floors under the bar three compartment sink are soiled. The floors under the soda syrup in basement are soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboards shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers of the walk in cooler are soiled. The walls in the walk in cooler are soiled.
Clean routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are excess articles stored under the bar and in the basement.
Remove all unnecessary articles.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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4/17/2013 | Routine | 95 |
HACCP: Discussed routine pest control operations. Ensure that pest control operations are occurring at the same time that adjacent businesses have their treatments in order to properly control pests.
Chlorine bleach is the sanitizer used in the establishment.
Note: If soup is being served, it is not to be cooled, only prepare an amount that is necessary for the day, otherwise, discard any left over soups, especially as the weather cools. Should the establishment want to cool soups, the establishment should apply for a high risk license.
- Food contact surfaces of equipment and utensils clean
The interior of the cooler and toaster are soiled.
Clean and sanitize all food contact surfaces routinely and maintain clean.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Floors properly constructed, clean, drained
The floors in the walk in cooler are soiled.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained clean.
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9/24/2012 | Routine | 97 |
HACCP: Discussed date marking of ready to eat, refrigerated, potentially hazardous foods that are kept in the facility for greater than 24 hours. These foods must be kept at or below 41F and must be labeled with the date the item was opened or with the date the food is to be discarded not to exceed 7 days past the date of opening.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
No violation noted during this evaluation. | 3/14/2012 | Routine | 100 |
HACCP: Discussed routine and frequent maintenance of equipment and temperature logs for the coolers in the facility.
Chlorine bleach is the sanitizer used in the facility.
- Food contact surfaces of equipment and utensils clean
The interior of the shelving of the prep cooler are soiled. The interior of the microwave is soiled.
Clean and sanitize all food contact surfaces routinely.
- Non-food contact surfaces clean
The exterior of the prep cooler handles and the shelving in the basement is soiled. The exterior seals and tracks of the beer cooler are soiled.
Clean and sanitize all non food contact surfaces routinely.
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.
- Floors properly constructed, clean, drained
The floors under the bar and throughout the basement are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various articles in the basement that are not necessary for daily operations of the facility.
Remove all unnecessary articles from the facility.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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12/15/2011 | Routine | 95 |
HACCP: Discussed proper and frequent washing of the floors in the facility, especially cleaning the areas under equipment and in the basement.
Chlorine bleach is the sanitizer used in the facility.
Frozen foods are frozen.
The pest control operator for the facility is the owner. James reports that he does not have any issues or notice any issues.
- In-use food dispensing utensils properly stored.
The scoop in the ice bin was stored with the handle touching the ice.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior of the microwave is soiled.
Clean and sanitize routinely.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Storage/handling of clean equipment, utensils
The forks are stored with the food contact surfaces exposed.
Store all utensils with food contact surfaces protected.
Spoons, knives and forks shall be touched only by their handles.
Utensils shall be stored covered or inverted wherever practical.
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5/25/2011 | Routine | 96 |
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