Power Outage, see attached.
No violation noted during this evaluation. | 12/29/2015 | Unknown | |
HACCP = food handler training (information given during this inspection)
All frozen food is frozen.
chlorine bleach is the sanitizer used at this establishment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The cabinet below the popcorn machine is bare wood. All non-food contact surfaces shall be smooth, easily cleanable, and non-absorbent. Seal this wood so it's non-absorbent.
- Food contact surfaces of equipment and utensils clean
1) The interior surface of the popcorn machine is soiled. 2) The ice guard inside the ice machine is heavily soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
The top surface of the gasket on the door of the GE refrigerator is soiled with food debris. Maintain all non-food contact surfaces clean. Clean these areas.
- Floors properly constructed, clean, drained
1) The floor in the mopsink/ice machine room is worn/in disrepair. 2) The plywood under the keg beer cooler behind the bar is not sealed. Maintain all floors smooth, easily cleanable, non-absorbent and in good repair. Repair where needed and seal the wood where needed.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling of the walk-in cooler is soiled. 2) The fan cover on the ceiling of the True cooler is soiled. Maintain all ceilings and attached equipment clean.
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5/27/2015 | Routine | 94 |
HACCP: Provided hand washing haccp sheet Sanitizer used is Chlorine All frozen food was frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cabinet under the pipe corn machine is exposed plywood.
Seal the cabinet door.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: baffle of the ice machine and the rack of the pizza oven. Clean and sanitize food contact surfaces 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.
- Floors properly constructed, clean, drained
The floor in the back room where the 3-compartment sink is in disrepair, the floor in the walk in beer cooler is in disrepair and the floor through out the kitchen, behind the bar has exposed plywood.
Repair, replace or other wise seal the floor.
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 in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling in the walk in cooler is dusty.
Clean and maintain clean walls, floors and ceilings.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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12/4/2014 | Routine | 95 |
HACCP: Proper sanitizing and solution perpetration Cl- Sanitizing, None made at time of inspection
- Food contact surfaces designed, constructed, maintained, installed, located.
Walk in refrigeration unit has unsealed wood throughout interior and some places appear to be rotted, chipping and in disrepair. Repair, replace, or resurface damaged areas. Ensure all wood in interior is properly sealed and non absorbent. Equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Wiping cloths clean, used properly, stored
Wet wiping cloths are stored directly on bar surfaces throughout bar. Store wet wiping cloths in sanitizing solutions in between uses.
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
Interior lip of ice machine coming in contact with ice is heavily soiled with growth. Clean often to maintain clean and prevent contamination of ice used to serve drinks.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Exterior of ice machine is heavily soiled and has mineral deposit build up. Clean as often as needed to maintain clean and prevent debris from falling in the ice.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Men's restroom is missing toilette paper. Ensure all restrooms have sufficient supply of toilette paper.
A supply of toilet tissue shall be provided at each toilet at all times.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walk in cooler ceiling vent is excessively soiled and dusty. Clean as often as needed to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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5/13/2013 | Routine | 91 |
- Critical: Outer openings protected from insects, rodent proof
Corrected. Door now self-closing.
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5/7/2012 | 1st Recheck | |
HACCP: personal items cl- used as sanitizer
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on bar.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
A. Interior of microwave soiled.
B. Interior of bottom pizza oven soiled.
Clean and sanitize routinely.
- Non-food contact surfaces clean
Shelving under popcorn machine heavily soiled.
- Critical: Outer openings protected from insects, rodent proof
Back door to porch area not self-closing.
Openings to the outside shall be tight fitting and self-closing.
- Rooms clean, lockers provided and used, clean
Personal items stored intermingled with food for facility in refrigerator near pizza oven.
Store personal items in a bin or shelf labeled "personal"
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4/26/2012 | Routine | 91 |
HACCP: There is evidence that food besides frozen pizzas and snack foods are being prepared on site. There are 9 cartons of eggs in the walk in cooler. There are also containers of hot sauce in the walk in cooler. Large bulk containers of BBQ sauce, ketchup, mustard etc. are present in the refrigerator along with hot dogs. Grills are located in the back deck area. This facility is licensed to do ONLY alcohol, frozen pizzas, and snack foods. If facility would like to add items to the menu, the health department must be contacted prior to the addition of the items.
At approximately 11:00 am, a man was grilling in the parking lot of this facility. A sign advertised "Al Martin's BBQ." This man was told that he needed a food and drink license to serve food to the public and needed to follow the temp. event guidelines. Since the man did not have a handwashing sink, three compartment sink, hot or cold holding units, he was told to go home. At approximately 1:20pm, the same man was found to still be grilling in the parking lot. When questioned, he said that the owner of I R Here told him that it was his property and that he didn't have to leave. He also stated that the food was included as part of I R Here's food and drink license.
Outdoor grilling does not fall under the current license of I R Here. For 2011 an additional outdoor grilling license is needed. For 2012, all that may be required is a variance on the annual license, if approved by the County Board. If interested in outdoor grilling you MUST contact the health department.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on bar.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Non-food contact surfaces clean
Shelving and containers for popcorn around popcorn machine HEAVILY soiled.
Clean and maintain clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels not located at handsink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Critical: Outer openings protected from insects, rodent proof
Front door and back door propped open.
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.
Corrected by closing.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Personal items stored in coolers with items for facility's use.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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10/11/2011 | Routine | 91 |
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