HACCP = maintaining dishes & preventing insects/rodents
chlorine bleach sanitizer at dish machine = 50ppm
chlorine bleach sanitizer at bar = 100-200ppm
All frozen food is frozen.
- Food protection during storage, prepartion, display, service, transportation
Cases of food are being stored on the floor of the walk-in cooler.
Protect food from contamination by elevating it up and off the floor.
- Food contact surfaces designed, constructed, maintained, installed, located.
The storage racks in the walk-in cooler are worn/rusty in several places.
Maintain all food-contact surfaces smooth, easily cleanable and in good repair.
- Food contact surfaces of equipment and utensils clean
1) The trays in both pizza ovens are soiled. 2) The interior surface of microwave in the kitchen is soiled.
Maintain all food-contact surfaces clean.
- Non-food contact surfaces clean
1) The interior surface of the mop sink in the back maintenance area is heavily soiled. 2) The lower trays for both pizza ovens are soiled.
Maintain all non-food contact surfaces clean.
- Floors properly constructed, clean, drained
The floor under the equipment at the cook line in the kitchen is soiled.
- Walls, ceilings, and attached equipment, properly constructed, clean
The coving on the lower surface of the wall at the dish machine is pulling away from the wall.
Maintain all walls in good repair.
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11/19/2015 | Routine | 91 |
HACCP = barriers with ready-to-eat food items
chlorine bleach at bar 3-compartment = 200ppm
chlorine bleach at bucket in bar area = 100ppm
All frozen food is frozen.
- Foods handled with minimal manual contact
The cook in the kitchen was observed handling bread with bare hand contact.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
The employee was educated on this requirement during this inspection.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks inside the walk-in cooler are worn and/or rusty in many areas.
Maintain all food-contact surfaces smooth, easily cleanable and in good repair.
Repair/resurface/replace these racks.
- Food contact surfaces of equipment and utensils clean
1) The interior surfaces of both microwaves (including the interior top portions) are soiled.
2) The top rack, below one of the condensers in the walk-in cooler is soiled.
Maintain all food-contact surfaces clean. Clean these areas.
- Floors properly constructed, clean, drained
The floor in the dish machine room and in hard to reach areas are soiled.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers on the ceiling of the Coca-Cola cooler in the kitchen is soiled.
Maintain all ceilings and attached equipment clean.
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8/20/2015 | Routine | 92 |
A recheck fee will be accessed.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The walk-in cooler has been repaired and now has an air temperature of 36 degrees F. Maintain the cooler in good repair.
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3/27/2015 | 1st Recheck | |
HACCP = food handler training
cl- bleach sanitizer at three-compartment sink at bar = 100ppm
cl- bleach sanitizer in bucket at bar = 100ppm
cl- bleach sanitizer at dish machine = 100ppm
cl- bleach sanitizer in bucket in kitchen = 200ppm
All frozen food is frozen.
Violation 740.570 Food Handler Training All food handlers, other than someone holding a food service sanitation manger certificate, shall receive or obtain training in basic food handling principles. Two of the employees have their food manager certifications, but not all food handlers have taken the 2 hour food hander training. Information has been provided during this inspection. Provide certificates for all food handlers by the next routine inspection.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The air temperature for the walk-in cooler is at 50 degrees F. Several food items were just added to the cooler this afternoon (about 1 hour ago) but the rest of the potentially hazardous food items are being voluntarily discarded. The items are as follows: in shell eggs, sliced cheese and shredded cheese, due to the temperatures being at 50 degrees also. Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. A recheck will occur for this walk-in cooler on or after 3/27/15.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in the walk-in cooler are worn and rusty. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Resurface/replace the racks.
- Non-food contact surfaces clean
The handles for the drawers located at the cook line are soiled/sticky. Maintain all non-food contact surface clean. Clean these areas.
- Plumbing installed and maintained
The handle on the cold water side of the three-compartment sink faucet is no properly functioning. Hot and cold water are available at this sink. Maintain all plumbing in good repair. Repair the handle. A maintenance request has been placed.
- Floors properly constructed, clean, drained
The floor in the dish machine area is soiled. Maintain all floors clean. Clean this area.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall near the mixer and Coca-Cola cooler in the kitchen is soiled. 2) The coving on the bottom of the wall below the dish machine is coming off the wall. 3) The fan cover on the ceiling of the Coca-Cola cooler is soiled. Maintain all walls, ceilings and attached equipment clean, smooth and in good repair. Clean where needed and repair the coving.
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3/20/2015 | Routine | 89 |
HACCP: .Provided date marking haccp sheet Sanitizer used is Chlorine All frozen food was frozen
- Food protection during storage, prepartion, display, service, transportation
Container of beef stock in the walk in cooler was not covered.
Provide coverings for food during storage. Corrected covered the beef stock
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Foods handled with minimal manual contact
Chef handling ready-to-eat meat wraps with his bare hands.
Corrected by education and the manger applied gloves.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Racks in the walk in cooler a rusty. 2) The following areas noted to have chipping paint and exposed wood: Where pots and pans are kept, dry storage shelving and the spice shelving in the spice cabinet.
Repaint or other wise resurface the shelving.
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.
- Critical: Sanitizing concentration
1) Sanitizer bucket in the dish room did not have a sanitizer reading. 2) The sanitizer bucket on the cookline was over 200ppm.
Corrected by education and making new sanitizer bucket.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: pizza oven rack and the interior for the microwave to the right,
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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12/5/2014 | Routine | 89 |
HACCP: Discussed proper hand washing and hand hygiene at the bar.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Cooling chicken in the walk in cooler did not have the time provided on the labeling portion.
Discussed proper cooling and proper labeling of foods.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks and shelving in the walk in cooler are heavily rusted.
Remove the racks and resurface/replace/repaint to ensure that they are properly maintained.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Food contact surfaces of equipment and utensils clean
The interior of the pizza oven, under the grill, shelving in the walk in, and soda gun holster at the bar are all heavily soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan cover and fan mount in the walk in cooler is soiled.
Clean all walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The back cleaning storage area has heavily soiled equipment and storage areas.
Maintain equipment storage areas as clean as possible.
Cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained clean and stored in an orderly manner for the cleaning of that storage location.
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8/7/2014 | Routine | 93 |
HACCP: Discussed proper date marking. Provided HACCP bulletin. 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. 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. If a refrigerated, ready-to-eat potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat potentially hazardous food that has been subsequently combined with additional ingredients or portions of food, the date marking shall be that of the earliest-prepared or first-prepared ingredient. Foods in containers or packages that do not bear a date or day shall be discarded.
Frozen foods are frozen.
The dish machine is a low temp Chlorine bleach machine. The three compartment sink and sanitizing buckets as well as the bar utilize chlorine bleach as the sanitizer.
Provided stickers for Toxic Items, Hand washing and the Three Compartment Sink.
NOTE: Discussed providing a small waste receptacle near the restroom doors to ensure that paper towels utilized for opening the door/touching the handle are properly disposed.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
The hand wash sink at the bar was being utilized as a dump sink as ice was found in the hand wash sink.
Corrected by education and the lavatory was sanitized.
Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in the walk in cooler is rusting.
Repair, resurface or replace the shelving.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
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.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The exterior of the dish wash machine is soiled.
Dish washing machines shall be thoroughly cleaned at least once a day or more often when necessary in order to be maintained in a satisfactory operating condition.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) shelving in the walk in cooler, 2) stove top, 3) exterior of pickle buckets in walk in cooler, 4) underside of griddles.
Clean and sanitize all food contact surfaces routinely.
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.
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: 1) underside of food service table is soiled, 2) handles of the wine cooler in the dish room, 3) white/clear storage drawers, 4) transport carts, 5) fans in dish room.
Clean and sanitize all non food contact surfaces routinely.
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
Soiled knives were found in both knife storage racks.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall/exterior of the walk in cooler has unsealed visible wood. 2) The fan covers of the walk in cooler are soiled.
Repair the door around the walk in cooler. Clean all walls routinely.
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 cleansable. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/2/2014 | Routine | 86 |
HACCP: Dating of ready to eat potentially hazardous foods when opened or prepared and held for longer than 24 hrs including milk.
Cl- Sanitizer: 100 ppm
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Bottom exterior of walk in cooler entrance falling in disrepair. Repair when possible to create a smooth, non absorbent and easily cleansable surface.
Non-food contact surfaces 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.
- Critical: Sanitizing concentration
Dish Machine was out of sanitizer solution. No Sanitizer concentration was present when tested. Replace container with new, full solution of sanitizer. Test often to ensure proper concentrations of approximately 100 ppm Cl- are maintained when tested with test strips is. The food-contact surfaces of all equipment and utensils shall be sanitized 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. Corrected by education. Using a 3 compartment sink to sanitize dishes and utensils and going out to obtain new container of sanitizer solution.
- Wiping cloths clean, used properly, stored
Wet wiping cloth behind bar was placed next to hand sink surface. Store in sanitizing solution while 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. Corrected, placed in solution.
- Food contact surfaces of equipment and utensils clean
Interior of microwave on counter in kitchen has soil build up. Clean and sanitize as often as needed to maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service items properly stored, handled, dispensed
1) Single service to go containers on shelf in kitchen were stored up with food contact surface exposed. 2) Plastic spoons were not stored uniformly with handles facing the same direction. Store utensils with handles in the same direction and presented to customer or emp[loyee to minimize contact of food contact surface. Store all single service items inverted or covered to protect food contact surface. 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. Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
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10/30/2013 | Routine | 91 |
HACCP: Proper thawing procedures Cl- Sanitizing 100 ppm
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Bottom exterior of walk in cooler entrance falling in disrepair. Repair when possible to create a smooth, non absorbent and easily cleanable surface.
Non-food contact surfaces 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.
- Wiping cloths clean, used properly, stored
Wet wiping cloth behind bar was placed hanging over the edge of the sanitizing bucket. Store in sanitizing solution while 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. Corrected, placed in solution.
- Food contact surfaces of equipment and utensils clean
Interior lip and surroundings of ice machine in dish room has soil build up. Clean as often as needed to maintain clean.
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
Steel cabinet doors behind kitchen cook line have soil build up on exterior. Clean as often as needed to maintain clean.
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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5/29/2013 | Routine | 95 |
- Critical: Cross-connections, back-siphonage, back-flow prevented
Recheck, air gap was added on both ice machine drain behind bar and in back dish room preventing possibility of backflow contamination. Violation corrected. Fee for recheck will be assessed.
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2/28/2013 | 1st Recheck | |
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