- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
-Observed a bag of chicken wings in the top section of the make up unit on the right hand side that were out of temperature. Temperature of chicken wings was 61F and was voluntarily discarded. *Ensure the temperature of potentially hazardous food items is at 41F or below to reduce the growth of harmful bacteria.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-Observed sticky build up on the floor of the beer keg cabinet cooler. Ensure coolers are cleaned within 7 days; 06/15/15; and on a routine basis to prevent the attraction of pests and vermin.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed dirt and grime build up on the floors. Also; broken glass; fallen drink cup and bottle caps on the floor by dishwasher. Ensure floors are cleaned within 7 days; 06/15/15; and on a routine basis to prevent the attraction of pests and vermin.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
*On the shelves at the end of the cook line; observed: -Employee articles: phone; chapstick; phone charger; charger stored in a box with bagged food product. -Dirty prep bowls stored on the shelves with clean utensils and ready to eat foods. -Dirty product lids not properly discarded. Sour cream lid and sauce lids.*Ensure employee personal items are stored away from clean utensils; ready to eat foods and the cook line to prevent cross contamination. Corrected durring inspection.*Ensure dirty dishes and discarded items such as containers and lids are kept away from clean items and ready to eat foods to prevent cross contamination. Corrected durring inspection.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
-Facility did not have the consumer advisory posted for undercooked food items. Inspector left a copy of the consumer advisory with the facility.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restrooms clean and stocked.-Alcohol advisory posted.-Reach in cooler at 32F. Oranges 31F.-Customer ice stored properly. Scoop stored properly.-Drink dispensers clean.-Sanitizer buckets at 300 ppm Quat.-Dishwasher at 100 ppm Chlorine.-Test strips available.-PCO is Orkin. No signs of pests or vermin.
- General Comments that relate to this Inspection
Notes: -Discussed hand washing policy and employee sick policy.*Ensure employees are washing hands between tasks and before changing gloves.-Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Make up unit temperatures good. On the top: Tomato 41F; Cheese 42F; gravy 41F. On the bottom: Chicken wings 40F; cole slaw 39F; boiled eggs 39F.-Drawer cooler under grill temperatures good. Ham 40F; Mushrooms 41F; Hamburger 34F; Chicken 32F.-Reach in freezer at -5F. All product frozen.-Cooked eggs at 173F.-Walk in freezer at 8F. All product frozen and stored correctly.-Reach in cooler at 40F. Boiled eggs at 40F; watermellon at 41F.-Walk in cooler at 30F. Baked potato 39F; Tomato 39F; Baked chicken 39F; Hamburger 38F. All product stored correctly. Lights properly shielded. Clean and orderly.-Walk in cooler 34F. Chicken nuggets 37F; chicken wings at 38F.-Ice machine clean. Good scoop storage.-Dishwasher at 50 ppm Chlorine.-Sanitizer buckets at 300 ppm Quat.-Test strips on site.-Cutting boards were clean and smooth.-Food contact surfaces were clean.-PCO is Orkin. No signs of pests or vermin.-Outside garbage stored properly.-Observed good chemical storage.
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6/8/2015 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stockedDiscussed importance of handwashingDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop. (Company policy is to excluded employees ill with GI symptoms for at least 72 hours after last bout).Reach in coolers at 38 f; 30 fDishwasher sanitizing at 100 ppm chlorine. Test strips available.Alcohol advisory posted as requiredFacility clean and well kept.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stockedDiscussed importance of handwashingDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop. (Company policy is to excluded employees ill with GI symptoms for at least 72 hours after last bout).Line checks occur 3 times daily - goodWalk-in coolers at 35 f; 37 f-chicken wings 37-38 f-raw chicken at 36 f-baked potatoes at 37 fReach in coolers at 30 f; 35 f-chicken wings 40 f-hot dogs 41 fRefer drawers under grill at 42 f-product temped at 40 fFinal cook temperature on hamburger taken at 191 fHot holding temps ok-beans 134 f-aus jus 135Operator adjusted hot holding unit to increase temp to 140 f minimumDiscussed cooling procedures - good. Ensure product cools from 140 f to 40 f within 4 hours OR from 140 - 70 f within two hours and from 70 f to 40 f within in additional 4 hours.Dishwasher sanitizing at 100 ppm chlorine. Test strips available.Sanitizer buckets at 200-400 ppm quat. Test strips available. Recommend changing at least every 2 hours;Facility clean and well kept.
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7/24/2014 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at handsink. Ensure handsink is stocked at all times for proper handwashing. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked. Discussed importance of handwashing.Observed handwashing - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Dishwasher sanitizing at 100 ppm chlorineTest strips on siteFacility clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Observed employee handwashing - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in coolers at 38 f; 37 f-chicken wings 37 f-beef 39 f-chicken breasts 37 fRefer drawers under grill 38 f-product temped 40-45 f after lunch rush. Recommend staging smaller amounts of some product to increase air circulation.Stand-up cooler <40 f-cheese 41 fMake-up unit across from grill at 50 f after lunch rush. During morning line checks; unit was at 40 f. Operator adjusted unit down and it dropped to 42 f at end of inspection. Continue to watch this unit to ensure it maintains 40 f or below. Hot holding temps good-prime rib 140 f-au jus 155 fDiscussed cooling procedures - goodObserved good food storageSanitizer buckets at 200-400 ppm quatDishwasher sanitizing at 50 ppm chlorineTest strips available
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8/29/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The item noted on the previous routine inspection conducted on 2/10/2012 has been corrected.Glass washer checked at 120 F and 100 ppm chlorine concentration. Ensure to monitor glasswasher daily as for proper chlorine concentrations.
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 2/10/2012 have been corrected.Temperature of chicken wings in plastic bags were between 35 F and 40 F in two large tubs in walk-in cooler. Time/Temperarture logs for cooling of chicken wings being filled out since the previous inspection show that cooling is being done within required timeframes. Proper cooling procedures have been put in place.Noted time being written on tag on pans of butter product and garlic in oil mixture to discard at end of 4 hours if not used.
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2/17/2012 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
One large tub with about 60 pounds of tied plastic bags of one dozen each chcken wings at 52 F to F6 F found cooling in walkin cooler for more than 6 hours. Other large tub with approximately same amount of chicken wings at 42 F to 44 F cooling for more than 24 hours in walk-in cooler. Both tubs of chicken wings were voluntarily discarded. Must develop proper cooling procedures for next batch of chciken wings to ensure that they are cooled form 140 F to 40 F wihtin 6 hours and from 140 F to 70 F within the first 2 hours of cooling. Cooling temperatures must be taken every hour during cooling and write time and temperature on cooling log and retain log for verification of proper cooling.Noted one small pan of butter garlic mixture and other small tub with butter spread kept at room temperature in cook line. Tubs of butter must be kept at 40 F or below in refrigerator or properly inserted in ice to product level. Other acceptable option is to have time marked on each container when it is placed at room temperature and discard any remaining butter in container at end of 4 hours; staff will need to be trained on this procedure if it is to be employed.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted trash and dirt build-up on floor under glass washer and bottom shelf of sink adjacent to glass washer and under ice bin station at west of bar. Dirt build-up in floor sink under bottom shelf of sink. Clean all floor areas and floor sink under equipment more frequently to prevent build-up.
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Bar refrigierator at below 40 F.Glass washer operating at 130 F and 50 ppm chlorine concentration.Quats sanitizer checked at 200 ppm in sanitizer bucket.Noted alcohol warning sign posted as required.
- General Comments that relate to this Inspection
Temperature taken in refrigerated prep unit: sliced chhese 42 F; chicken wings 42 F. Thermometer in this unit at 42 F; keep ambient temperature at below 40 F.Temperautres taken in refrigerated chef base: sliced ham 27 F; sliced roast beef 37 F; meat ball 34 F; sliced posk 36 F.Wallk-in cooler at 36 F. whole ham package at 39 F in walk-in cooler.Noted hand sinks in prep and dish washing areas and in restrooms stocked and functional.Dish washer operating at 125 F and 100 ppm chlorine concentration.Walk-in freezer at 0 F.
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2/10/2012 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 4/5/2011 have been corrected.
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 4/5/2011 have been corrected.Discussed with manager that it will be acceptable to keep the 3 in-use set of tongs stored on a clean surface instead of being sotred commingled in bucket of lukewarm water. Tongs must be cleaned and sanitized in dishwasher every 2 to 3 hours or more often as needed.
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4/12/2011 | Routine Reinspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Noted three knives stored in between adjoining pieces of equipment. DIscontinuie storing knifes in this manner as they may come in contact with contaminated surfaces. Knifes removed to clean and sanitize in dishwasher at this time.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted trash and debris build-up on floor under equipment in several areas of bar.Clean floor under equipment more frequently to prevent build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted grease and debris build-up underneath deep fryers. Noted light amount of debris build-up on floor under one refrigerated prep unit. Noted trash and debris build up in two floor sinks in front service station.Clean these areas more frequently to prevent build-up.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Noted employee's coffee cup set on top of meat slicer. Slicer not in use at this time. Keep employee's drinks on shelves below food prep surfaces.
- General Comments that relate to this Inspection
Glass washer operating at 120 F and 100 ppm chlorine concentration.Noted bar hand sink stocked and functional.Refrigerator operating at below 40 F.Noted alcohol warning sign posted as required.
- General Comments that relate to this Inspection
Temepratures taken on refrigerated equipment in cook line: sliced pepper jack cheese 46 F; american cheese 45 F; tub of chicken wings in bags at 45 F to 47 F. Keep lids of prep untis closed as much as possible to keep prodcut temperatures at 40 F or less. Package of slice ham 39 F; sliced turkey 39 F; sliced cooked pork 40 F; meat ball 42 F in refrigerated chef base.Walk-in cooler at 38 F. Two tubs of chicken wings in bags at 38 F to 40 F; chicken wings being cooled to 40 F on sheet pans before being placed in bags and deep tubs to cool them down within required time and temperature parameters per staff.Noted hand sinks in prep areas and restrooms stocked and functional.Noted dishwasher operating at 120 F and 100 ppm chlorine concentration.Quats sanitizer tested at 400 ppm concentration in two sanitizer buckets with wiping cloths.Noted in-use tongs stored in container with water at less than 140 F; ensure to clean and sanitizer tongs and container every 3 hours or more frequently if water becomes cloudy.Walk-in freezer at 0 F.
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4/5/2011 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Glass washer chekced at 140 F and 50 ppm chlorine concnetration.Test glass washer daily to ensure chlorine sanitizer is kept at proper chlorine concentrations (50 ppm to 100 ppm) at all times.
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 3/11/2010 have been corrected.Chciken wings cooked on Tuesday Night cheked at 37 F to 39 F in walk-in cooler and at 31 F to 34 F in refrigerated prep unit.Proper cooling procedures are now in place and cooling being done within required timeframes per temperature records on site.Walk-in freezer seems to still be leaking from condensate drain line. Maintance staff have serviced freezer coil and are to return to to fix leak per manager.
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3/18/2010 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
One Large tub with about 45 pounds of chicken wings in closed plastic bags about one pound each found in walk-in cooler at temperatures between 42 F and 45 F; This tub had been cooling for more than one day. Product voluntarily discarded. Other tub half full of bagged chicken wings at 40 F also found in walk-in cooler which had been prepared on earlier day.Must change cooling procedures and monitor temperature of batch of chicken wings to ensure that cooling from 140 F to 40 F wihtin 6 hours and from 140 F to 70 F within the first two hours of cooling is achieved. Alternatively; cooling may be done and monitored from 140 F to 40 F within 4 hours.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Chlorine sanitizer not registered in glass washer. Service person on the way to service glass washer. Do not use glass washer until serviced to dispense chlorine at 50 ppm to 100 ppm. Clean and sanitize glasses in kitchen's dish washer in mean time.Glass washer was serviced and chlorine concentration checked at 50 ppm while on site; ok to use glass washer now; check chlorine concnetration daily.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Ice build-up noted in walk-in freezer coil and on condensate drain pipe and on shelving rack and floor underneath coil. Remove ice build-up and fix problem causing the ice-build up.
- General Comments that relate to this Inspection
Bar hand sink noted stocked and functional.cooler where milk sotred at below 40 F.Alcohol warning sign noted posted as required.
- General Comments that relate to this Inspection
Product temperatures in refrigerated units: sliced cheeses at 40 F and 45 F; guacamole 42 F; ham 40 F; turkey 40 F. pasta 39 F; sliced cheese 40 F.Other temperatures checked in walk-in cooler: whole ham 40 F; sliced ham 40 F.Temperatures in hot holding equipment: chili 141 F; tomato sauce 150 F; soup 200 F; prime rib 131 F to 135 F.Hand sinks in prep arewas anmd restrooms noted stocked and functional.quats sanitizer tested at 400 ppm in sanitizer bucket.Dumpster enclosure due for cleaning shortly; some grease build-up
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3/11/2010 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 6/26/09 have been corrected.
- General Comments that relate to this Inspection
The items noted on the previous in spection conducted on 6/26/09 were corrected with the following exeption:Floor underneat the deep fryers still has build-up of grease spills and food debris. Floor underneath other equipment in cook line has been cleaned. Cleaning of floor underneath fryers to be completed by 7/20/09 per mgmt.
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7/14/2009 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Large chunk of ice noted on floor in walk-in freezer. evaporator coil's drain pipe has large amount of ice build-up. Defrost and remove all ice build-up from walk-in freezer and fix condensation leak.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean glass chiller's interior of broken glass and spills.
- [1] Installed; maintained
Slime noted inside floor sink for beer tower's drain line. Clean this floor sink.
- [1] Installed; maintained
Raise ice machine's drain pipe to provide one-inch air gap at floor sink. Both drain pipes of ice machine are loose. secure drain pipes.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Build-up of dirt and trash noted along west side wall under bar equipment nad next to glass washer. Clean floor thoroughly.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under cook line equipment of trash and food debris build-up.Clean floor under ice machine.Clean floor in beer walk-in cooler to remove keg caps around kegs on floor.
- General Comments that relate to this Inspection
Hand sinks found stocked.Glass washer checked at 130 F and 100 ppm chlorine concentration.Alcohol warning sign found posted as required.
- General Comments that relate to this Inspection
Food temperatures in prep coolers in cook line and in walk-in cooler were between 40 and 45 F. Keep product temperatures at 40 F or below.Walk-in cooler at 36 F. Walk-in freezer at 10 F.Dish washer checked at 155 F and 100 ppm chlorine concentration.Quats concentration in sanitizer bucket at 400 ppm.All hand sinks found stocked and functional.Restrooms found stocked.Dumpster enclosure found clean.
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6/26/2009 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
The following observed during inspection:Bar guns and holders clean.Reach in cooler @ 38 f. All current dates on drink products.Ice bins clean and scoops stored properly.Chemicals stored in separate location.Handsinks stocked properly w/ p-towels and soap.Dishwasher @ 100ppm chlorine.Floors and counters clean.No smoking signs posted at entrances.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in Refrigerator @ 38 f; Chicken 37 f; H-burgers 35 f; Chicken Wings 37 f.Walk in freezer @ 0 f; All food stored properly.Cook line: Soup @ 140 f; Bacon 140 f.Make up coolers @ 38 f; Cheese 38 f; Tomatoes 38 f; Olives 38 f.Reach in freezer 0 f; Chicken and Chicken wings 33 f.All handsinks stocked w/ p-towels and soap.Ice bins clean and scoops stored properlyDry storage clean and organized.Dishwasher @ 100ppm Chlorine.Cutting boards; Meat slicer clean.Chemicals stored in separate locations away from food products.Bathrooms clean and stocked.Items discussed w/ Crystal:Sick employee and hand wash policy.
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11/17/2008 | Routine Inspection 1st | 100 |
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