HaACCP - Discussed and provided written information on proper storage of foods.
Sanitizer - quats
Frozen foods were frozen.
- Food contact surfaces of equipment and utensils clean
Spigot on drink dispenser soiled. Condiment bins soiled with debris. Clean and sanitize food contact surfaces.
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8/31/2015 | Routine | 98 |
HACCP - Discussed and provided written information on date marking.
Sanitizer - Quats
No violations detected at time of inspection.
No violation noted during this evaluation. | 4/28/2015 | Routine | 100 |
No hot foods at' time of inspection. Frozen foods frozen.
Quat sanitizer used at 200 ppm.
All food handlers in a restaurant, who do not currently have their food service sanitation manager certification, are required to take a 2 hour ANSI Certified Food Handler training course online or by attending a class prior to January 1, 2015. The course information, frequently asked questions and all online training course websites available can be found on our website at www.pcchd.org on the right side of the screen, under "Recently Updated Pages", click on "Food Protection Prevention". This will have all the information you need. Once the certifications are received for all employees, either post them at your establishment or keep them in a binder so they are ready for any inspections starting in 2015.
No violation noted during this evaluation. | 11/19/2014 | Routine | 100 |
HACCP: Discussed routine and proper hand washing. Provided HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the three compartment sink at the bar and at the back area.
- Original container, properly labeled, consumer advisory
Sandwiches at the display case are not properly labeled. The only item found on the sandwiches were the ingredients list.
Correctly label all pre-made and wrapped sandwiches.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food contact surfaces designed, constructed, maintained, installed, located.
Cardboard lids/boxes are being used for the storage of drinks, containers and other items in the walk in cooler. A cardboard box was also being used as storage in the Continental Cooler and the Front Display cooler.
Remove all cardboard items that do not contain the original items and replace with containers that are smooth, easily cleanable and non absorbent.
Multi-use 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.
- Thermometers, gauges, test kits provided
There were no test strips present for detecting appropriate sanitizer.
Provide test strips for the sanitizer being utilized.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Non-food contact surfaces clean
The seals of the display cooler are soiled. The condiment holders are soiled. The handle and hose of the soda gun nearest the television at the bar is soiled.
Clean all non food contact surfaces routinely and maintain clean.
- Single service items properly stored, handled, dispensed
Single service articles are found stored on the floor by the continental cooler in the back room.
- Floors properly constructed, clean, drained
The floor drains at the bar and the three compartment sink are soiled. The floors in the dry storage area are soiled.
Clean all floors routinely and floor drains and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/29/2014 | Routine | 93 |
HACCP: Proper date marking of ready to eat potentially hazardous foods when opened or prepared including nacho cheese held hot.
Quat Sanitizer: 400 ppm
- Thermometers, gauges, test kits provided
Test strips to measure QUAT Concentration were missing.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
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9/12/2013 | Routine | 99 |
HACCP: Sanitizing Concentration QUAT Sanitizer Concentration Not Available
- Original container, properly labeled, consumer advisory
Observed open package of hotdogs in reach in cooler in back room without a label.
All foods that are not stored in their original containers must be labeled including the date of opening and/or discard.
- Thermometers, gauges, test kits provided
Test strips to measure QUAT Concentration were missing.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on drain board outside of solution behind bar area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- No Certified Manager Present
No Certified Food Manager.
Obtain a Certified Food Manager within 90 days.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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2/28/2013 | Routine | 97 |
HACCP: Handwashing quat used as sanitizer @ 300ppm
- Original container, properly labeled, consumer advisory
Pre-packaged items not labeled with the name and address of the manufacturer.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Ice in bottom of bar handsink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Soap.dispenser at bar not working.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- No Certified Manager Present
No certified person present.
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5/1/2012 | Routine | 92 |
HACCP: Proper use of handwashing sinks.
quat used as sanitizer @ 200ppm
Facility does not hold sandwiches for more than 24 hours, therefore they no longer date dot the sandwiches.
- Single service articles not re-used
Single use gloves reused to handle foods.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Handsink in sandwich area excessively soiled with coffee.
Clean and sanitize.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
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1/27/2012 | Routine | 96 |
HACCP: Handwashing quat used as sanitizer
- Original container, properly labeled, consumer advisory
Pre-packaged sandwiches not labeled.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Single service items properly stored, handled, dispensed
Single use plates stored with food contact surface up.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
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10/3/2011 | Routine | 98 |
Facility approved to operate. License will be issued when license fees are paid.
- Food contact surfaces of equipment and utensils clean
Clean all food contact surfaces.
- Non-food contact surfaces clean
Clean all non-food contact surface.
- Walls, ceilings, and attached equipment, properly constructed, clean
Celing tiles missing from above bar and kitchen area.
No exposed studs, joists, and rafters shall be allowed in walk-in refrigerating units, food-preparation areas, equipment and utensil-washing areas, in toilet rooms and vestibules.
- Critical: Toxic items properly stored
Chemicals stored above prep table.
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.
Corrected by moving.
- No Certified Manager Present
Provide and post within 90 days.
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4/25/2011 | Final | |
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