Frozen pizzas were frozen.
HACCP - Discussed and provided written information on boil order procedures.
Sanitizer - chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Interior lid of chest freezer in disrepair.
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. Repair or replace freezer.
- Food contact surfaces of equipment and utensils clean
Beer dispenser and holder heavily soiled. Interior surface of microwave oven soiled. Clean and sanitize food contact surfaces.
Interiror of chest freezer has excessive ice build up. Defrost, clean and sanitize.
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8/7/2015 | Routine | 96 |
HACCP: Food protection
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- In-use food dispensing utensils properly stored.
Ice scoops stored with handle touching ice. Store scoop clean and dry or with handle extended out of the ice. Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand soap in soap dispenser at hand sink. Provide soap.
- Floors properly constructed, clean, drained
Floors in walk in cooler are in disrepair. Repair floors.
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9/23/2014 | Routine | 96 |
HACCP: Provided wiping cloth haccp.
Sanitizer used is chlorine.
No sanitizer made up at this time. Discussed proper sanitize concentrations.
All frozen food was frozen
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The upper interior of the microwave and the racks of the pizza oven.
Clean and sanitize 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at the bar hand sink.
Corrected by providing paper towels.
A supply of toilet tissue shall be provided at each toilet at all times.
- Floors properly constructed, clean, drained
The floor in the walk in cooler is in disrepair.
Resurfaces the floor in the walk in cooler.
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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8/23/2013 | Routine | 95 |
HACCP: Discussed Sanitizer concentraion. Lable personal items in the walk in cooler.
All frozen food is frozen.
No sanitizer present at the time of inspection.
- Non-food contact surfaces clean
Holster for the soda gun was soiled.
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.
- Critical: Outer openings protected from insects, rodent proof
All the doors were propped open.
Keep all outdoors closed.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
Corrected: The doors were closed.
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8/15/2012 | Routine | 95 |
- Critical: Water source safe, hot, and cooled under pressure
Corrected. Hot water now provided to both men's and women's restroom sinks.
- Critical: Outer openings protected from insects, rodent proof
Corrected. Self-closing device on back door. Back door now self-closing.
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7/11/2011 | 1st Recheck | |
HACCP: Discussed having hot water at all times in the facility. Check the hot water on demand several times a day. If a continuation of problems, highly recommend replacement of the system.
Sanitizer: Cl-
- In-use food dispensing utensils properly stored.
Ice scoops handle touching ice in ice storage bin and ice maker.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
- Wiping cloths clean, used properly, stored
Wipping cloth stored on bar.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior of pizza oven soiled with burnt food.
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.
- Critical: Water source safe, hot, and cooled under pressure
No hot water in facility. No water coming out of hot water faucet in bathrooms.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
- Critical: Outer openings protected from insects, rodent proof
No self closing device on back door.
Openings to the outside shall be tight fitting and self-closing.
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7/5/2011 | Routine | 87 |
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