HACCP: Discussed general cleaning practices.
Frozen foods frozen.
Establishment was not operational at time of inspection.
- Non-food contact surfaces clean
Defrost the pizza freezer, interior bottoms of pizza ovens soiled.. Non food contact surfaces shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Observed black mildew on the ceiling in the walk in cooler.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- No Certified Manager Present
No food manager licence available at request.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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12/18/2015 | Routine | 98 |
- Non-food contact surfaces clean
Please defrost the pizza freezer. Non food contact surfaces shall be clean.
- Critical: Presence of insects/rodents. Animals prohibited
Found owners cat in facility. Spoke to owner. Live animals, including birds and turtles, shall be excluded from within the food service establishment and from adjacent areas under the control of the establishment.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found black mildew on the ceiling in the walk in cooler. Seal above door jam where moisture is coming in.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- No Certified Manager Present
No certified food manager at facility. Provide Food manager to facility.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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7/29/2015 | Routine | 94 |
HACCP: Discussed food protection. Do not sore anything in the ice bin at the bar. Also provided temperature haccp sheet.
Sanitizer used is Quats
All frozen food was frozen.
- Food contact surfaces of equipment and utensils clean
The upper interior of the microwave and the pizza racks are soiled. Clean and maintain clean all food contact surfaces.
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
Observed the door tracks to the beer coolers to be soiled. The exterior of the beer lines in the walk in cooler have mold growth on them.
Clean and maintain clean all non-food contact surfaces/.
- No Certified Manager Present
No food certified employee present.
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
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12/13/2014 | Routine | 97 |
HACCP: Discussed labeling and utilizing the lowest shelf in the walk in cooler as "Employee/Personal Foods" and ensuring that all personal food items are stored in that location to prevent potential contamination of customer foods.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Stand for the ice machine is not a sealed or painted wood.
Seal or paint the wood that is used as a stand.
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 baffle of the ice machine is soiled. The soda gun holsters at the bar area are soiled. The shelving in the walk in cooler is soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was no hand soap at the hand wash sink at the bar area.
Corrected
- Floors properly constructed, clean, drained
The floors in the walk in cooler are soiled, especially under the storage racks. The floors under bar coolers are soiled.
Move equipment and clean under floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
There was no certificate for a certified person present at the establishment.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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6/27/2014 | Routine | 94 |
HACCP - Cleaning and sanitizing of food contact surfaces. Sanitizer - chlorine
- Food contact surfaces of equipment and utensils clean
Mold on shelving in walk in cooler. Interior of small refrigerator soiled. Clean and sanitize food contact surfaces.
Interior of upright freezers with heavy ice buildup. Defrost, clean and sanitize freezers.
- Non-food contact surfaces clean
Soiled gaskets on doors of mechanical refrigeration. Clean and sanitize non food contact surfaces.
- No Certified Manager Present
No state certified food sanitation service manager. Provide state certified food sanitation service manager as required by 1/1/13.
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10/4/2013 | Routine | 97 |
HACCP - discussed professional pest control operations Sanitizer - quats
- Food contact surfaces of equipment and utensils clean
Soiled (moldy) shelving in walk in cooler. Microwave interior soiled. Clean and sanitize food contact surfaces.
- No Certified Manager Present
No stated certified person on staff. Provide a certified food santation service manager.
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5/31/2013 | Routine | 98 |
HACCP - discussed cleaning and sanitizing of food and non food contact surfaces. Sanitizer - Quats
- Food contact surfaces of equipment and utensils clean
Mold growth on shelving and glassware in walk in cooler. Interior of microwave soiled. Interior bottom of upright beer coolers in bar area heavily soiled (mold). Drink dispenser holders soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Heavily soiled gasket (upper) on door of Sears upright freezer. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Mold growth on walls and ceiling of walk in cooler. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
No shield on light in walk in cooler. Provide a light shield.
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9/25/2012 | Routine | 95 |
HACCP - Discussed cross contamination of potentially hazardous foods and providing a certified food service manager.
Sanitizer - chlorine
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
Interior of microwave soiled. Drink dispenser holders soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on upright pizza freezer and small counter refrigerator near bar. Clean and sanitize non food contact surfaces.
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3/23/2012 | Routine | 93 |
.HACCP - discussed state certified food service manager requirements
Sanitier - chlorine - none prepared as no food preparation at time of inspection.
- Food contact surfaces of equipment and utensils clean
Interior of drink dispenser holders at bar soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of both upright freezers. Clean and sanitize non food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
No lids on trash receptacles in men and ladies restrooms. Provide lids for trash receptacles.
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12/29/2011 | Routine | 95 |
HACCP- Food Storage practices Sanitizer - Quats
- In-use food dispensing utensils properly stored.
Spoons utilized for stirring and dispensing nacho chees and chili stored on utensil holder.
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.
- Food contact surfaces of equipment and utensils clean
Interior of microwave soiled, drink dispenser holders at bar soiled. Clean and sanitize food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
No lid on trash receptacles in restrooms. Provide lids for trash receptacles.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tiles in dry goods storage area.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- No Certified Manager Present
No Certified food service manager on staff. Provide a state certified food service manager as required by 8/19/11.
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5/20/2011 | Routine | 94 |
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