HACCP: Discussed and provided information on Hand Washing. Frozen foods frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Raw wood blocks were observed in multiple cooler supporting lower shelves. Seal or paint wood to ensure a smooth, durable, nonporous, easy to clean surface.
- Food contact surfaces of equipment and utensils clean
Ice machine baffle, interior bottom and fans of two right side coolers were found to be heavily soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Tracks on two right side coolers were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
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7/10/2015 | Routine | 96 |
HACCP: Discussed proper storage of wet wiping cloths, provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: Excellent job with maintaining pizza ovens clean.
Note: Discussed potential of adding nachos and a nacho machine. If this is done, the establishment will be moved to a medium risk establishment. Will maintain at a low risk until next inspection pending added equipment. Note, if additional equipment is added or the menu changes, a potential plan review and appropriate fees will be required.
- In-use food dispensing utensils properly stored.
Ice scoop found with handle in the ice.
Corrected
- Food contact surfaces of equipment and utensils clean
The black soda gun holsters were heavily soiled. The white baffle of the ice machine was heavily 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.
- Single service items properly stored, handled, dispensed
Plates were found stored with food contact surfaces exposed.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink at the bar was soiled. There was no soap available at the hand wash sink at the bar. There was no waste receptacle at the hand wash sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory. Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floor around the drains at the three compartment sink and the hand wash sink are soiled.
Cleana ll floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/17/2014 | Routine | 93 |
HACCP: Cleaning and sanitizing equipment. cl- sanitizer is used.
- In-use food dispensing utensils properly stored.
Ice scoop at bar stored with handle touching ice. Corrected by storing ice scoop with handle extended out of ice.
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
1. White lip on inside of ice machine excessively soiled. 2. Inside soda gun nozzle and soda gun holder is excessively soiled. Clean all food contact surfaces as often as necessary to maintain clean.
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. No paper towels at hand sink behind bar. 2. Hand sinks in women's restroom on a timer that does not provide 15 seconds worth of hot water.
Every lavatory should be stocked with soap, at least 15 seconds worth of warm running water (if on a timer), disposable paper towels or mechanical drying fixutre, and a waste receptacle at all times.
- Critical: Presence of insects/rodents. Animals prohibited
Inside nozzles of both soda guns and soda gun holders at bar are infested with fruit fly larvae due to soil build up creating a nutrient source and habitat for fruit flies. Corrected by removing both soda gun nozzles/holders and cleaning with dish soap, rinsing, and sanitizing in chlorine concentration. Continue to clean and sanitize soda gun nozzles and holders on a routine basis to ensure that these food contact surfaces are not soiled and to minimize pest attraction. No recheck is necessary as issue was resolved before inspector left establishment.
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10/25/2013 | Routine | 91 |
HACCP DISCUSSION: PROPER HANDWASHING
- Food contact surfaces of equipment and utensils clean
Black/brown stain of white plastic up above ice in the ice machine
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Dust accumulation on fixtures and equipments (sink pipes, lower area of refrigerators) behind the bar.
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 paper towels in bar hand sinks on the lower and upper level. Always provide paper towel at all hand sinks to foster proper and complete hand washing.
No self closing device on restroom doors on the upper level.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
Soiled floors in the following areas: under mop sink, by the pizza freezer, and outside in the back deck.
Clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Hole in the male bathroom wall.
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8/24/2012 | Routine | 93 |
HACCP: Discussed keeping bathrooms door closed at all times. Cl- bleach used as sanitizer.
- Food contact surfaces of equipment and utensils clean
Soiled interior surface of pizza ovens.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was no paper towel at the bar hand sink. At all times, provide paper towels at every hand sinks to foster proper and complete hand washing.
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9/2/2011 | Routine | 96 |
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