HACCP: Doors to the exterior are to be closed at all times.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Trash cans in restrooms have no lids.
2) Soft matting under glassware along bottle counter behind bar.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
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).Soda gun holder soiled and had fly eggs adhered to the sides.
2) Lower interior of microwave soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
1) Pizza oven drawer soiled.
2) Tops of some of the equipment soiled - mostly with dust.
3) Bottle well at the tiki bar has some bottle caps and food debris.
4) Bottle well behind bar slightly sticky.
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 items properly stored, handled, dispensed
Lower inch or so in the napkin holders out at the tiki bar had soiled napkins inside.
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.
*napkins thrown out*
- Floors properly constructed, clean, drained
Floors behind bar have exposed concrete surface in some areas.
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 maintained in good repair.
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9/17/2012 | Routine | 94 |
HACCP: Even if a y fitting is used and kept off, a backflow preventer must be fitted on the faucet between the hose and the fitting.
Facility has an outdoor bar and variance was applied for.
- Food contact surfaces designed, constructed, maintained, installed, located.
Both the small and larger white cutting boards in kitchen have damaged surfaces.
The repeat use of equipment and utensils not made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods are prohibited.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Soft matting under glasses behind bar under glassware.
2) Waste cans in both restrooms have no covers.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
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) Interior of microwave soiled.
2) Soda gun dispenser has standing soiled water inside and is not draining properly.
3) Beer- keg - cooler interior soiled inside.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Top of ice machine soiled under matt.
2) nFloor fan soiled with dust.
3) Bottle wells soiled.
4) Fan covers in walk in soiled.
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
Some small kitchen wares sitting directly on the floor in kitchen.
Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor.
- Floors properly constructed, clean, drained
Floors have worn surface that exposes bare concrete. There is some debris around the hard to reach area.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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 maintained in good repair.
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4/16/2012 | Routine | 92 |
HACCP: Drain pipes and hoses that drain food ice bins must not be directly down inside floor drains or piping. There must be an air gap between the bottom of the drain hose and the floor receptacle.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Faucet in kitchen cannot dispense water into each bay independently. Hose may not be left connected to faucet without a backflow device in place.
Provide a faucet that reaches each compartment or place backflow on end and hose may be connected.
- Food contact surfaces of equipment and utensils clean
1) Interior of soda gun dispenser soiled as is holder.
2) Interior of keg cooler has standing water inside that is discolored and soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Lower rack holding bags and straws is soiled.
2) Front grate on floor fan soiled.
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 items properly stored, handled, dispensed
1) Box of single service cups on floor in back area.
2)Plastic forks stored in side room area are stored improperly.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap available at bar handsink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
1) Floors behind bar under equipment and along back areas is soiled - mostly with cups and caps.
2) Floors in kitchen are soiled behind cabinets where wall meets floor.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles in kitchen over pizza oven is loose exposing insulation.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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7/6/2011 | Routine | 90 |
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