HACCP Reviewed date-marking and food storage.
All animals expect for service animals are prohibited from being inside of the establishment.
Note: Have grease trap serviced frequently.
Chlorine sanitizer is utilized.
Frozen foods are frozen
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Hotdogs found in storage room refrigerator has past date-marking date of 9/23/15.
Corrected
- In-use food dispensing utensils properly stored.
Handle of ice scoop found with handler 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.
- Non-food contact surfaces clean
The following food contact surfaces are soiled: 1. bottom tray of pizza oven, .2. interior panel of ice machine, 3. dry storage shelving.
Routinely wash and clean all non-food contact 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.
- Critical: Presence of insects/rodents. Animals prohibited
Dog observed sitting at the bar area.
Corrected
- Lighting provided as required. Fixtures shielded
Light bulb in walk-in cooler is not shielded.
Provide shied for bulb.
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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10/28/2015 | Routine | 88 |
HACCP All outside entrances shall have tight fitting screens or other effective means to protect against the entrance of pests.
In order for open-air dining to occur, an open-air dining application must be submitted and approved by the dept. Until such time, dining room side doors, kitchen door, and back door cannot be open during operations.
Chlorine sanitizing three compartment sink concentration (after modification): 200 ppm.
Frozen foods are frozen.
- Foods handled with minimal manual contact
Observed worker assembly food with bare hands.
Minimize bare hand contact
- Critical: Sanitizing concentration
No sanitizer present in sanitizing bay of bar three compartment sink.
Ensure that chlorine sanitizer has proper concentration between 50-200 ppm. Corrected, bleach was added to sanitizer bay.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1: center plate of kitchen microwave, 2. interior shelving of storage room refrigerator.
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. interior bottom rim of Canada Dry beer cooler, 2 interior shelving of freezer, 3. bar soda gun holsters.
Routinely wash and clean all non-food contact 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand soap provided at kitchen hand sink.
Provide soap at every hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Critical: Outer openings protected from insects, rodent proof
Dining room side doors, side kitchen door, and back door are open, thus exposing kitchen to pests and flies.
Provide tight-fitting screen doors or other means to protect against the entrance of pests. Corrected
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7/2/2015 | Routine | 85 |
HACCP Store all raw meat below all ready-to-eat foods.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. interior surfaces of microwave, 2. interior surfaces of popcorn machine,
Wash, rinse, and sanitize all food contact surfaces.
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.
- Non-food contact surfaces clean
Surfaces and coils behind stove and fryers are excessively soiled.
Routinely wash and clean all non-food contact 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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3/6/2015 | Routine | 93 |
HACCP: Outdoor patio doors are not be open until screen doors are provided or open-air dining application is submitted and approved by the health dept.
Chlorine three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
Interior of surfaces of popcorn machine has accumulated grease deposits.
Wash, rinse, and sanitize all interior surfaces of popcorn machine.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. interior and exterior of fryers, 2.interior panel of ice machine.
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: Hand washing sinks installed, located, accessible
Package of single-service trays found stored and blocking the kitchen hand sink.
Remove trays. Corrected
- Critical: Outer openings protected from insects, rodent proof
Patio doors open during inspection.
Close doors or provided screen doors to reduce the harborage of pests and rodents. Corrected
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10/27/2014 | Routine | 89 |
See attachments for original forms and signatures.
HACCP.Reviewed and discussed date-marking of potentially hazardous foods. Cool food held more than 24 hours shall not be held longer than 7 days and shall be date-marked. Count day of preparation as Day 1.
Chlorine Sanitizer is utilized.
Frozen foods are frozen.
- Wiping cloths clean, used properly, stored
Wet wiping cloth found on center prep table.
Store wet wiping clothin in an approved sanitizing soution when not in use.
Moist cloths or sponges used for wiping food spills on kitchenware and food contact surfaces shall be stored in a sanitizing solution between uses.
- Critical: Hand washing sinks installed, located, accessible
Tongs found stored in kitchen hand sink.
Wash, rinse, and sanitize hand sink. Corrected: Tongs were removed by manager.
Hand sinks shall be accessible to employees at all times without any obstructions. Hand sinks shall be used for handwashing only.
- Critical: Toxic items properly stored
Box of Rid-X stored on center prep table.
Store Rid-X in designated chemical storage area. Corrected: toxic items was moved to chemical storage area.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
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6/3/2014 | Routine | 90 |
HACCP: Discussed routine and thorough cleaning of fryers.
Chlorine sanitizing three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
Interior walls, ceiling, and floor of popcorn machine is soiled with accumulated grease.
Wash, rinse, and sanitize interior surfaces of popcorn machine.
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
Exterior of fryers are soiled with excessive grease accumulation.
Thoroughly clean and maintain fryers.
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.
- Storage/handling of clean equipment, utensils
Roaster and crock pot stored on floor of kitchen.
Store all kitchen equipment a minimum of six inches above the floor.
Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor.
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2/25/2014 | Routine | 96 |
HACCP: Hand sinks shall be utilized for hand washing only.
cl- is the sanitizer used in the establishment.
Frozen foods were frozen.
- Original container, properly labeled, consumer advisory
1. Shredded cheese stored in a plastic bag in walk-in cooler is not labeled with the date the cheese was taken out of original package. 2. Nacho cheese sauce stored in plastic container in Frigidaire fridge in back room is not labeled with the date the cheese was poured out of original can.
All foods that are not stored in their original containers shall be marked with the date that the food is taken out of the original container so that the food can be consumed or discarded by the seventh day. The day a package is opened is counted as Day 1.
- Food contact surfaces of equipment and utensils clean
1. Microwave in kitchen has soil build up. 2. Oven, grill, and fryer stations have excessive grease build up. 3. White lip of ice machine in back room has heavy soil build up.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Storage/handling of clean equipment, utensils
Clean crock pots stored on top of grease trap below three compartment sink. Correct by storing clean utensils and cookware in a location that remains dry and free of the potential for contamination by grease, draining water, or dust.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Critical: Hand washing sinks installed, located, accessible
Hand sink in kitchen not easily accessible for hand washing due to stacks of to-go containers and a box of paper lunch bags being stored directly in front of hand sink. Correct by storing single-service utensils in a way that does not discourage employees from engaging in effective and routine hand washing.
Lavatories shall be accessible to employees at all times.
- Floors properly constructed, clean, drained
The following floor areas were soiled: walk-in cooler, beneath 3 compartment sink and around equipment in kitchen, and beneath hand sink behind the bar. Clean floors as often as necessary to maintain clean. Sweep up debris in walk-in cooler on a routine basis.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1. Various tiles throughout the establishment have leak stains and/or are chipped. 2. Fans in walk-in cooler are dusty. 3. Vents in men's and women's restroom are dusty. 4. Ventilation does not appear to be functioning in men's and women's restrooms.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall maintained in good repair.
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11/14/2013 | Routine | 90 |
#23 continued:
14) Tops of the beer cooler to the rear and under the bar top are soiled.
15) Front and sides of pizza freezer door where hands contact is soiled.
Clean and maintain all non food contact surfaces as often as necessary to prevent build up of any type.
HACCP: All outer openings MUST self close. This can be done by an arm, a spring or a spring hinge.
NOTE: As stated on the minor violations page, immediately eliminate the mold that has formed on racks and rungs in all coolers and the walk in.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) •Trash cans in rest rooms were not covered. / Provide functional covers.
2) There is duct tape used on a large area on both corners of the handsink behind the bar. Remove tape - tape is not smooth or easily cleanable. 3) Foil is being used to line/cover the top and middle of the cart near the fryers. Foil is not smooth or easily cleanable.
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
1) Chun-ks of food left inside the fryer baskets over the grease. 2) Interior of microwave soiled with splatter over top and bottom.
3) Front of plastic ice guide in ice machine has mold on surface. 4) Mold on the white coated wall mount wire racks and the fan blower covers in the walk in. 5) Interior of the beer cooler across from draught trough soiled with debris (especially on ledges inside front) and standing water.
6) White coated racks in the Canada Dry cooler soiled with mold along the rungs. 7) Interior of Frigidaire in back soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of grease and accumulated soil.
ELIMINATE MOLD IMMEDIATELY.
- Non-food contact surfaces clean
1) Front and top edge of utensil drawer is heavily soiled. 2) Exterior of the silver crock on the upper shelf and the roaster on the grease trap are soiled. 3) Entire plastic grey colored cabinet in kitchen soiled. 4) Sides of the fryer soiled. 5) Lower shelf of stainless table by fryer soiled. 6) Old, dripping grease build up on the lower front edge of the flat grill. 7) Handle to oven soiled. 8) Top of the chest freezer in back soiled. 9) Handles and sides of the doors where hands contact on both the freezer and fridge in back soiled. 10) Majority of wood shelving behind bar soiled with dust and dirt. 11) Bottle wells/troughs soiled. 12) Straw and napkin holders soiled inside. 13) Soda gun nozzle holders soiled.
Continued on page 2.
- Floors properly constructed, clean, drained
Walk in floor has a large amount of food debris and rubber caps from kegs on the floor.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) |Wall beside the fryers - painted and stainless - soiled with grease splatter.
2) The ductwork on the ceiling has peeling, loose chunks of paint.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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8/12/2013 | Routine | 94 |
HACCP DISCUSSION: SANITIZING OF DISHES.
- Critical: Foods properly cooled
Hot dogs in a zip lock bag in the refrigerator not labeled with date.
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. Corrected by education and date lebeled.
- Food contact surfaces of equipment and utensils clean
Soiled food contact surface of pizza oven at the bar
Soiled surfaces of racks in the walk-in cooler
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
Excessively soiled faucet of the mop sink
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.
- Storage/handling of clean equipment, utensils
Croc pot stored on kitchen's grease trap.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Outside garbage left opened.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Floors properly constructed, clean, drained
Excessively soiled floors in the following areas: kitchen. HVAC area, Storage room, under icemachine, mop sink and racks, walk-in cooler, and behind the bar counter. As a repeated violation, clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust accumulation on kitchen walls and hood. Routinely clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Establihment cluttered with items unrelated to opreation.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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3/25/2013 | Routine | 86 |
.HACCP DISCUSSION: CROSS-CONTAMINATION
- Critical: Foods properly cooled
Block of cheese wrapped in foil in the walk-in cooler not date marked.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Discarded.
- In-use food dispensing utensils properly stored.
Ice scoop stored with handle in ice in the bar area.
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
The following food contact surfaces are soiled: pizza ovens, fryers, and racks in the refrigerators.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: in and around 3-compartment sink, excessively soiled in and around mop sink.
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
Water accumulation on the floor in storage area. Eliminate water accumulation on the floor.
Excessively soiled floors in the following areas: kitchen under equipments, HVAC area, storage area by the mop sink, refrigerators, racks, and ice machine.
Clean and maintain clean floors.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Establishment clutter with excessive un-used and un-related items.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
Mop head stored directly on the floor by the mop sink.
Maintenance and cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in a manner that does not contaminate food, utensils, equipment, or linens.
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10/8/2012 | Routine | 89 |
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