- General Comments that relate to this Inspection
Notes: No violations observed during the inspection.-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.-Handsinks clean and properly stocked.-Restrooms clean and properly stocked.-Alcohol advisory posted.-Customer ice separate from storage ice.-Dishwasher at 100 ppm Chlorine.-At the time of inspection bar items were being stored in the walk in cooler until a reach in fridge behind the bar was repaired.-Counters and cupboards were clean and organized.-Floors were clean.-Scoops stored properly.-Soda dispensing gun holders were being cleaned during the inspection.-Sanitizer bucket at 300 ppm Quat.
- General Comments that relate to this Inspection
Notes: No violations observed during the inspection.-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.-Observed proper cooling of foods. Brown gravy @ 11:00 150F; @ 12:00 85F. Spanish rice @ 11:30 120F; @ 12:21 54F.-Small make up unit at 30F. Cheese 42F-Large make up unit at 40F. Top- Sour cream 41F; tomato 41F; Salsa 40F. Bottom- Chicken wings 45F; Potato wedge 42F. Door was open for re-stocking. Monitor to ensure temperatures are below 40F.-Cutting boards and food prep surfaces clean.-Food prep utensils clean.-Reach in freezer all food frozen and organized.-Hot holding temperatures good. Chili at 170F; Barbeque sauce at 171F.-Walk in cooler at 40F. Baked potato made last night at 40F; Potato salad 40F; Pastrami 37F; Beef 38F; Raw chicken 37F. All food stored properly. Date marking good. Lights shielded. Clean and organized.-Walk in freezer at 0F. All food frozen and well organized.-Drawer coolers under cook line good. Onion 41F; Pastrami 41F; Raw chicken 32F. Chicken stored separately.-Portion fridge at 35F. Artichoke at 37F; Chili at 37F; Beef at 37F. Dates good.-Ice machine clean. Scoop storage good.-PCO is Orkin once per month. No signs of pests or vermin.-Waitress station reach in cooler at 30F. Dates good. Utensils stored properly.-Dishwasher between 50-100 ppm Chlorine. Recommend adjusting Chlorine to 100 ppm.-Sanitizer buckets at 300 ppm Quat.-Test strips available.-Facility keeps good food temperature records and good sanitizing records.-Facility was clean and organized
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4/30/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed bare wood shelves in cabinets under register. These shelves should be laminated or painted to ensure they are smooth and easily cleanable. Also repaint or laminate shelves in cabinets under beer dispensers.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed various areas of green laminate in waitress station that have chipped off or is completely separated. Repair this laminate so all areas are smooth and easily cleanable.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Dishwasher dispensing 100 ppm Chlorine. Test strips on site. Sanitizer buckets @ 300 ppm Quat. Test strips on site. Speed guns clean. Good ice scoop storage. *Some hard to reach areas could use cleaning. This includes the top of outlet boxes; along sides of refrigerators and walls behind bar.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restrooms clean and stocked. Dishwasher dispensing @ 100 ppm Chlorine. Logs being kept intermittenly. Recommend logging sanitizer values daily. Reach in unit @ 39F. -Pancake batter & Cole slaw @ 40F. Walk in Fridge @ 36F. -Wing sauce and roast beef @ 38F. Walk in freezer @ 10F. Large make up unit @ 40F. -Bottom portion: Cole slaw @ 42F. Potatoes @ 41F. Wings @ 42F. -Top portion: Sour cream @ 41F. Ranch @ 50F but had just be transferred. *Lid for this unit must be kept closed when not in use to maintain food at proper temperatures. Small make up unit @ 40F. -Blue cheese @ 40F. Mozzarella @ 41F. Drawers under grill @ 40F. -Beef @ 41F. -Burgers @ 40F. Hot holding good. -Marinara @ 145F. -Chili @ 150F.Sanitizer buckets in place with 300 ppm Quat. Fridge @ wait station @ 34F. -Thousand island and Mexi Ranch @ 34F.Ice machine clean and good scoop storage.Good food storage throughout facility. *Ensure buckets of carrots and celery are kept covered in reach in fridge.*Paint floor in back room by dishwasher where paint is worn away and repair broken floor tiles in dish area before next routine inspection. Facility very clean and staff is all very aware of good food safety practices.*Cold water at hand sink not working but work order has already been submitted to corporate maintance to repair this.*Panels under lids to make up units are coming loose but a work order has already been submitted to corporate maintenance to repair this.Discussed cooling procedures for chili. No issues noted.Discussed cleaning procedure for slicer. No issues noted.
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6/24/2014 | Routine Inspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Knives stored between pieces of equipment. Store all knives used for finished food product in a clean and sanitary manner. *Corrected on site*Slicer cleaning not adequate. Observed wipe down procedures after use. Slicer not broken down and dried food product was observed in harder to reach areas. Slicer must be broken down and cleaned and sanitized within 4 hours of use to prevent potential bacteria growth. *Corrected on site*
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning of non food contact surfaces is needed. Shelving; outside of equipment; etc. Clean and sanitize to prevent potential cross contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors are in need of full deep cleaning throughout facility (including bar). Behind equipment; underneath sinks; corners; etc. Clean thoroughly to prevent pest attraction and maintain sanitary conditions.
- General Comments that relate to this Inspection
**No violations observed during the inspectionScoops stored correctlyHand sink stockedDishwasher @ 100ppm chlorineTest strips availableSpeed guns cleanIce machine cleanConsumer ice separate from storage ice
- General Comments that relate to this Inspection
Hand sink stockedDishwasher @ 100ppm chlorineSanitizer bucket @ 200ppm quatTest strips availableMake up unit @ 41F-ranch @ 41F-burger sauce @ 38F-raw chicken thawed under refrigeration and stored on bottomLine drawers @ 38F*Reviewed tong usage and options with operator. Discussed hot water baths over 180F can kill bacteria. Ice baths only prevent growth. Different meat types carry different bacterias that require different temperatures for kill steps. Best practice is to use separate for finished products. Also discussed ways to minimize hand contact with raw meat product on line - gloves; tongs; etc.Walk in @ 40F-raw meat stored correctly - bottom shelf; beef and poultry separatedWalk in freezer okProduce reach in @ 40F**An few minor maintenance issues were observed and reviewed with the operator. Some areas of FRP was beginning to peel off the wall; a few wall penetrations were not sealed; one section of coving was installed incorrectly - leaving a depression where water can collect; and the linoleum in the back room (non food storage) is damaged to the point that cleaning is not really feasible. These items should be addressed over the next year.
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2/28/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations from last inspection have been correctedAll reach in fridges <41FDishwasher 100 ppm CLAll food labeled and dated Bathrooms clean and stockedHandwash clean and stockedGeneral cleanliness - good
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3/15/2012 | Routine Inspection 2nd | 100 |
- [1] Original container; properly labeled
- General Comments that relate to this Inspection
Observed fruit juices in reach-in fridge open and in the original container. Do not leave fruit juices in original container after opening; must be kept in a non-metal container after opening. Corrected on site.Handwash clean and stocked Dishwasher - 100 ppm CLSanitizer Buckets - 200 ppm QuatIce scoop storage - okReach-in fridge <= 41FGeneral cleanliness - good
- General Comments that relate to this Inspection
Handwash clean and stockedAll reach-in/walk-in fridges <=41Fbeef patty 38Fpre-cooked chicken wings 38FWalk-in freezer 0FIce scoop storage okBathrooms clean and stocked Dishwasher 100 ppm CLSanitizer buckets 200 ppm QuatGeneral cleanliness - goodRecommendations: Quat for sanitizer buckets is pre-mixed; however; I would suggest getting test strips to ensure the mixes are correct
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2/29/2012 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly. Need to clean grease build-up on back and sides of Grill/Fryers.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields over customer ice bin or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Handsink fully stockedBar speedguns cleanAll Reach-ins were <40FWalk-in Keg Refrig @33FAll Dairy currentSanitizer dishwasher used for barware - tested - 100 ppm ClDumpster area clean
- General Comments that relate to this Inspection
Handsinks fully stockedReach-in Refrig. were all <40FWalk-in Refrig. @34FWalk-in Frzr. @-2FTemps noted: Raw beef burger patties @35F; Strip steak @37F; Chicken breast @34F;cooked Chicken breast@189F; Cooked H-burger@192F; Cooke fish strip @194FSanitizer buckets used throughout - tested 100 ppm ClCustomer restrooms clean and stocked
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1/24/2011 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor in Walk-in Frzr. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [3] CFPM or person in charge present; certificates posted as required
CFPM must post their County issued certificate in a conspicuous place.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Beverage Dispensing gun needs to be cleaned nightly
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Need to re-caulk around bathroom fixtures (Toilet bases; sinks and Urinals)
- General Comments that relate to this Inspection
Handsink stockedAll Dairy currentReach-in Refrig. were all <40FSanitizer buckets used to wipe surfaces - tested - 100 ppm ClSanitizer Dishwasher used for Barware - tested - 100 ppm ClCustomer restrooms clean and stockedAlcohol Advisry posted
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig. @36FWalk-in Frzr@0FReach-in Refrig. @37FDry Goods storage OKIce Machine cleanTemps noted: Raw Beef patties@37F; Raw Chicken Breast @36F; Cooked and plated Chicken Breast Sand. @174FSanitizer Dishwasher used for utensils - tested - 100 ppm Cl
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2/9/2010 | Routine Inspection 1st | 91 |
- [2] Food protected during storage; preparation; display; service; transportation
Do not store personal food items with customer food items.**Note: Violation corrected imediately and food was removed.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Need to clean vent in kitchen ceiling
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting (Reach-in Refrig. bulb missing-needs to be replaced) not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
Handsinks fully stockedAll reach-in refrig. were <40FWalk-in refrig. @34FWalk-in Frzr @-2FTemps noted: H-held chili @147F; Cooked chicken breast@ 188F; Cooked Pepper steak beef @172F; Raw Grnd beef patties @37FSanitizer dishwasher used - tested - 100 ppm Cl
- General Comments that relate to this Inspection
Handsink clean and stockedBar dispensing guns cleanAll reach-in refrig were <40FAll Dairy items currentBarware cleaned in restaurant's dishwasherCustomer restrooms clean and stocked
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2/17/2009 | Routine Inspection 1st | 96 |
| No violation noted during this evaluation. | 3/18/2008 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Food not stored properly in small Reach-In Freezer. Store all food items properly to ensure food safety.Small Reach-In not holding proper temperature (44-46F). Repair unit and maintain to ensure unit is holding temperature below 40F.
- [1] Wiping clothes: clean; use restricted
Wping cloth sanitizer low. Replace wiping cloth sanitizer solution more frequently to ensure proper sanitation is taking place.
- [1] Wiping clothes: clean; use restricted
Wiping cloth sanitizer low. Replace wiping cloth solution more frequently to ensure proper sanitation is taking place.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Ceiling panel missing in kitchen area. Replace ceiling panels to ensure food safety.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded above dish washer. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Notes:-Speed guns clean.-Ice scoops properly stored.-Reach-In 36F.-Dairy dates OK stock being rotated properly.-Dish washer sanitizer at 100 ppm Chlorine.-Hand sink properly stocked.-Health warning properly posted.-All lights properly shielded.-All items stored at least 6" off the ground.-All chemicals properly labeled and stored.-Both bathrooms properly stocked.
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3/11/2008 | Routine Inspection 1st | 94 |
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