- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Sour cream in the cook line make table is holding at 55 F. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Shelves in the walk in are peeling and rusted. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
2 occurences.
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: Surfaces of the stand mixer above the bowl are dirty. Soda dispenser nozzles are dirty. (6 penalty points)
2 occurences.
- Storage shelves for clean equipment are dirty. Shelves in the walk in are dirty. (1 penalty point)
2 occurences.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- The hot water handle ismissing at the mop sink. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The bar service window is propped open. The back door is propped open. (1 penalty point)
2 occurences.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- There are holes in the walls throughout the kitchen. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
- A fan in the bar is dirty. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Critical: In use knives are stored in a sanitizer bucket. (6 penalty points)
|
8/10/2015 | Routine | 59 | Advise & Educate |
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. Metal shelves are damaged (1 penalty point)
3 occurences.
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. The interior of the ice bin is dirty. (6 penalty points)
4 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
2/11/2015 | Routine | 79 | Advise & Educate |
- Food in the storage room is not covered to prevent contamination. Food in the freezer is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
Corrected on site.
- Metal shelves are damaged (1 penalty point)
2 occurences.
- Critical: Interior surfaces of the ventilation hood are unclean. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Dumpster area has an accumulation of food debris. (1 penalty point)
- Greese dumpster lids are left open. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
7/8/2014 | Routine | 78 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice bin is dirty. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
2 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
|
7/29/2013 | Routine | 81 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Cooked artichokes are being held out of temperature control at 61°F on a counter. (6 penalty points)
- Critical: Food that was prepared greater than seven days ago is being held in the walk in cooler. (6 penalty points)
- Food is being stored in a garbage bag in the walk in cooler. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. The ice machine is repaired with duct tape. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. The underside of the shelf above a preparation table is unclean. (6 penalty points)
3 occurences.
- Critical: There is no hot water at the bakery hand sink. (6 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
Corrected on site.
- The tile is damaged on the cook line. Ceiling tiles are missing in the bakery. A table is repaired with duct tape in the bakery. (1 penalty point)
- There is an accumulation of dust on the vent hood in the the bakery. (1 penalty point)
|
1/14/2013 | Routine | 61 | Advise & Educate |
- Critical: Employees personal beverage is stored above clean dish equipment. (3 penalty points)
Corrected on site.
- Critical: Raw chicken is stored above ready to eat foods in the cold drawer. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Wet clothes are stored without a chemical sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Raw egg mixture is being held at 58 F on the prep table. (6 penalty points)
- Critical: The beans in the walk in are being held past 7 days. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Not all lights are shielded or shatterproof in food storage area. (1 penalty point)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
|
5/1/2012 | Routine | 66 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
|
1/18/2012 | Routine | 84 | Advise & Educate |
- Critical: Employee is eating over the food prep table. (3 penalty points)
- Critical: The cream cheese is being held at 44 F on the make table. The fried chicken is being held at 54 F in the cold drawer. (6 penalty points)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- The toilet room doors are not self-closing. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
|
9/26/2011 | Routine | 75 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
- The employee restroom faucet is in disrepair. (1 penalty point)
- There is no soap at each hand sink used by employees. (3 penalty points)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
|
5/24/2011 | Routine | 72 | Revocation |
- The registered food safety manager has expired. (1 penalty point)
- Bowl is being used to portion flour. (1 penalty point)
- Critical: The egg sauce is being held at 110 F on the counter. (6 penalty points)
- The shelves are rusty in the outside walk in. (1 penalty point)
- The inside of the ice machine lid is cracked. (1 penalty point)
- The cutting boards are colored and scored. (1 penalty point)
- Critical: Inside the microwaves are dirty. Inside the ice machine is dirty. (12 penalty points)
2 occurences.
- The gaskets on the cold tables are dirty. (1 penalty point)
- There is no handwashing sign in the employee restroom. (1 penalty point)
|
1/18/2011 | Routine | 75 | Advise & Educate |
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