HACCP: License requirements of a Category II establishment.
- Critical: Foods properly cooled
Found cooled down cheese sauce in metal pan in white cooler. Facility is not licensed to cool hot foods. Employee discarded cheese sauce. Corrected.
Foods in containers or packages that do not bear a date or day shall be discarded.
- Thermometers provided and conspicuously placed
Provide thermometer to the reach in cooler in the kitchen area. The numerically scaled indicating thermometer, accurate to plus or minus 3 degrees F, shall be located to measure the air temperature in the warmest part of the facility and located to be easily readable.
- Non-food contact surfaces clean
Non food contact surface cleaning: defrost the white chest freezer in the kitchen, make sure to clean pizza catch tray every night, dust tops of the cooling units. Non food contact surfaces shall be clean.
- Floors properly constructed, clean, drained
Found build up on the floor in the kitchen under the equipment. The floor behind the bar has paint chipping off.
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, floor coverings, mats, and duckboard shall be maintained clean.
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8/18/2015 | Routine | 92 |
Haccp: Hand washing discussed. Food handler hand out left at facility.
- Non-food contact surfaces clean
Non food contact surface cleaning: Please clean the spice shelf above the make table, please clean off the top of the white cooling unit in kitchen. Non food contact surfaces shall be clean.
- Critical: Hand washing sinks installed, located, accessible
Found cooler directly in front of hand sink at bar. Corrected by speaking to employees and moving cooler back away from the hand sink.
Lavatories shall be accessible to employees at all times.
- Lighting provided as required. Fixtures shielded
Replace burnt out light bulb under hood area. Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
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3/18/2015 | Routine | 94 |
HACCP = hand sink use
- Critical: Hand washing sinks installed, located, accessible
Ice was found in the hand sink at the bar during the inspection, which is evidence of dumping a drink in the sink. All hand sink shall be used for hand washing only in order to prevent contamination. The bar tender was informed of this information during this inspection.
- Floors properly constructed, clean, drained
The floor along the walls in the kitchen area is soiled. Maintain all floors clean. Clean this area.
- Lighting provided as required. Fixtures shielded
One of the two lights on the ceiling in the liquor/dry storage room is burnt out and the shield is cracked. Maintain adequate lighting and proper light shielding in this area. Replace the bulb and the shield.
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11/14/2014 | Routine | 94 |
HACCP: Provided date marking haccp sheet Sanitizer used is Quats
- Foods handled with minimal manual contact
Observed cook using their bare hands to handle tomato and lettuce.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Food contact surfaces of equipment and utensils clean
The upper interior of the microwave is soiled.
Clean and sanitize food contact surfaces routinely
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
The following non-food contact surfaces are soiled: gaskets of the prep cooler and door ledges of the beer coolers.
Clean and maintain 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.
- Single service articles not re-used
Observed a single use clear plastic cup being used as a scoop in the frozen sausage.
Corrected by removing the plastic cup and education used.
Use a handled spoon or other utensil to dispense food or food product.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
The following locations are soiled: under the 3-compartment sink and in the corner under the pizza prep counter.
Clean and maintain clean all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/10/2014 | Routine | 92 |
During recheck inspection, pest were not detected in establishment. Terminex was dispatched to the establishment on September 16, 2013. Establishment may continue food production
No violation noted during this evaluation. | 10/1/2013 | 1st Recheck | |
HACCP Recheck will take place on or after 10 days of this inspection. Provide receipt of pest control services.
Quat sanitizing solution bucket concentration: 200 ppm.
- Food contact surfaces of equipment and utensils clean
Interior racks of both pizza ovens are soiled with food debris,
Wash, rinse, and sanitize food contact surfaces of equipment after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
Shelving and racks of single service items are soiled with accumulated grease and rust.
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
Ants present on floor under prep table.
Effective measures to eliminate rodents and pest shall be utilized. Contact proper pest services to effectively minimize the presence of pest and insects.
Recheck will take place on or after 10 days of this inspection. Provide receipt of pest treatment.
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9/13/2013 | Routine | 93 |
HACCP: Storage organization practices that minimize potential contamination were discussed.
Chlorine concentration at three compartment: 50 ppm
Quat used at bar
- Food protection during storage, prepartion, display, service, transportation
A box of employee food was stored in the refrigerator on top of food used in the establishment.
Employees food shall be stored separate from food to be served in the establishment.
Worker moved food.
- Food contact surfaces of equipment and utensils clean
The interior of the microwave is soiled.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles of the exhaust system are soiled.
Provide more frequent routine cleaning in between Getz service visits.
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4/8/2013 | Routine | 95 |
Note: Discussed sanitizer set up per HACCP
- Critical: Sanitizing concentration
Insufficient sanitizer added to bar 3 compartment sink. Add amount as per required per label directions. Santamine being used requires 1 to 2 tablets per gallon of water for a 200 to 400 ppm solution. Sink with dimensions of 10" x 14" and 9" of water contains 5.45 gallons of water. Only two tablets were added when directions would require 5 1/2 to 11 tablets per this amount of water. Provide approved concentration of this quaternary sanitizer.
- Critical: Hand washing sinks installed, located, accessible
Hand sink at bar contained large amount of ice. Maintan hand sink free and clear and ready for use at all times. Utilize handsinks for handwashing only. Note: Handsink cleared of ice.
- Walls, ceilings, and attached equipment, properly constructed, clean
Portion of walling above 3 compartment sink and mop sink are not sealed. Seal wall to provide a non-absorbant, smooth and easily cleanable surface.
Walling is gouged behind pizza oven and kitchen refrigerator. Provide smooth, non-absorbant, easily cleanable walling.
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9/20/2012 | Routine | 91 |
HACCP: Discussed date labeling ready to eat, potentially hazardous, refrigerated foods held for over 24 hours. Informed employee that this will be a violation if seen in future inspections. Provided date marking TIB.
Also discussed keeping any single use items such as pizza boxes stored at least 6 inches above floor in storage room and providing an area for employee belongings.
NOTE: Employee turned freezer to a colder setting. Frozen foods were not completely in a frozen state. Adjust freezer gauge as necessary to keep frozen items completely in a frozen state.
Cl used as sanitizer in kitchen- 50 ppm
Quat used at bar three compartment- 200 ppm
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed no lid or cover for mens restroom trash container.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
Provide lid for mens restroom trash container.
- Food contact surfaces of equipment and utensils clean
Observed soiled pizza oven interior.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Clean interior of pizza oven and maintain clean.
- Non-food contact surfaces clean
Observed soild hood in kitchen.
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.
Clean hood and maintain clean.
- Lighting provided as required. Fixtures shielded
Observed cracked light shield in dry storage room.
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.
Replace cracked shield.
- Critical: Toxic items labeled and used properly
Observed chlorine sanitizer in bucket at bar area exceeding maximum concentrations.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
Maintain chlorine sanitizer between 50-200 ppm. Employee dumped out bucket, violation corrected.
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2/17/2012 | Routine | 90 |
Note: Computer was not available during inspection, so a hand-written inspection was done. It is uploaded and attached to this inspection.
HACCP- Discussed date marking and provided HACCP Bulletin.
- Food protection during storage, prepartion, display, service, transportation
Potato chips are stored on the floor in the store room. Elevate all foods at least 6 inches above the floor.
- Food contact surfaces designed, constructed, maintained, installed, located.
The drawer of the frigidaire is broken. Maintain all food contact surfaces in good repair, with a smooth, durable, easily cleanable, nonabsorbent surface. Repair or replace drawer.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are Soiled: Frigidaire, refrigerator in Kitchen, ice machine baffle. Clean and sanitize all food contact surfaces routinely and maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The hoods above the grill are soiled. Clean all hoods routinely and maintain clean.
- No Certified Manager Present
No certificates are posted. A certified food handler must have certificate posted within 90 days.
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12/5/2011 | Routine | 93 |
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