HACCP: Discussed proper and routine hand washing.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
Note: The kitchen is only used for the mop sink, the ice machine and freezer with minimal storage of other items. There is no food preparation in the kitchen. The kitchen is usually padlocked with minimal entrance in and out of the kitchen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cloth towels were being used to store single service cups and glasses at the bar.
Corrected
- Food contact surfaces of equipment and utensils clean
The soda gun nozzles are soiled. The interior of the beer coolers are soiled.
Clean and sanitize 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
1) The door to the men's restroom is off the hinges, according to the owner this was due to a fight. 2) The door to the females restroom does not have a self closing mechanism.
Repair the restroom doors and provide self closing mechanisms.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles in the women's restroom are in disrepair. There are missing ceiling tiles throughout.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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10/1/2013 | Routine | 93 |
Not using the kitchen area except for storage, keep clean and minimize placement of items besides foods in freezers or dry goods storage for the facility only. The basement is not going to be utilized with the exception of the soda storage area.
All equipment and coolers are functioning.
Quats is the sanitizer used in the facility.
The facility has been approved to operate.
HACCP: Discussed proper and frequent handwashing.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand wash sink in the restrooms are not sealed to the wall.
Equipment that is placed on tables or counters, unless portable, shall be sealed to the table or counter or elevated on legs to provide at least a four inch clearance between the table or counter and equipment and shall be installed to facilitate the cleaning of the equipment and adjacent areas.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The 3 compartment sink is soiled and has excess items in them.
The three compartment sinks shall be cleaned prior to use.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
- Food contact surfaces of equipment and utensils clean
The black soda gun holsters are soiled.
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
Clean and sanitize all nonfood contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There is no waste receptacle at the hand wash sink at the bar. Provide a waste receptacle in the women's restroom. The ladies restroom does not have a self closing mechanism.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities where disposable towels are used.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Provide enough waste receptacles at the facility to ensure that garbage is collected properly.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled.
- Floors properly constructed, clean, drained
Various tiles near the entrance, bar and in the kitchen are missing. There are various holes in the floor at the barthat need to be sealed.
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 constructed of smooth, easily cleanable, durable material.
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
Several areas in the kitchen and bar area have missing coving or are not sealed. There is no vent cover in the ladies restroom.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall be easily cleanable. Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall maintained in good repair. Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
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8/12/2011 | Routine | 88 |
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