- General Comments that relate to this Inspection
Notes:Reach in cooler @ 40 f; All food products stored properly. Cheese 38 f; Deli meat 38 f; Sliced tomatoes 38 f; H-patty 38 f.Walk in cooler @ 40 f; Roast beef sliced up @ 40 f. Large freezer 0 f. All food frozen and packaged properly.Prep area; equipment; slicer clean and well maintained.Dry storage clean and all product stored properly.3 compartment sink operational - new caulking installed -no issues.Handsink stocked and accessible. Floors and customer area clean.Restrooms clean.Items discussed with Chef - No bare hand contact to ready to eat foods and cleaning no food items on regular basis.
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f; All drink products have current dates.Keg lines and drainage ok and draining properly. Handsink stocked and accessible. 3 compartment sink set up properly - 50ppm. Equipment clean and maintained. Glassware clean and stored in clean location.Walk in cooler @ 40 f; Keg stored properly and lines clean and no leaks.
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6/30/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from 6/10/14 inspection have been corrected. -Chlorine test strips on site. -Thermometers are present in all cold holding units. -Sink plugs are available for three compartment sink. -Chemical bottles labeled. -Non food contact surfaces have been cleaned. Ensure these areas are cleaned on a routine basis. - Old chemical dispensers have been removed from wall. Caulk old holes to maintain a smooth and easily cleanable surface.
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected; -Duct tape on bar has been removed and area cleaned up. - Reach in fridge and shelves have been cleaned. Ensure these areas are cleaned regularly.Ice tea dispsenser is leaking and should be repaired.
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6/20/2014 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed a corner of the bar counter that has been taped down with duct tape. The duct tape should be removed and the counter repaired to be smooth and easily cleanable to prevent cross contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed various non food contact surfaces of equipment dirty. This includes reach in fridge where fruit is stored. All non food contact surfaces of equipment must be clean.
- General Comments that relate to this Inspection
With the exception of above items the violations from the 6/10/14 inspection have been corrected. Hand sink in bar has been stocked with soap and papertowels and recycling containers have been moved from in from of sink area. Shelves in cabinets have been cleaned.
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6/13/2014 | Routine Reinspection 1st | 98 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed inaccurate thermometer in make up unit on line. An extra working thermomter was placed in this unit. Corrected on site. No chlorine test strips on hand for three compartment sink. Must provide accurate thermometers in all refrigeration units and chemical test strips for sanitizer.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed a corner of the bar counter that has been taped down with duct tape. The duct tape should be removed and the counter repaired to be smooth and easily cleanable to prevent cross contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed various non food contact surfaces of equipment dirty. This includes freezer doors; FRP wall behind hand sink and three comparment sink; wall receptacles; etc. All non food contact surfaces of equipment must be kept clean to avoid cross contamination. Wall behind three compartment sink and hand sink should be cleaned and caulked to keep dirt from accumulating in that area.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed various non food contact surfaces of equipment dirty. This includes reach in freezer where fruit is stored and shelves in cabinets. Allnon food contact surfaces of equipment must be clean.
- [1] Installed; maintained
Observed balled up plastic wrap being used as sink plug for three compartment sink. This method leaks and may cause chemical levels to be diluted and not effective. Ensure the correct sink plugs are on hand for all three sinks.
- [4] Number; convenient; accessible; designed; installed
Observed hand sink in ice machine area not stocked with soap or paper towels as it's not being used. Staff believed it was no longer necessary since a hand sink was installed in the kitchen. However; this sink should be be accessible and maintained for the bar staff to use. The sink should be stocked with soap and paper towels and the area around the sink cleared out to ensure it's always accessible. This item should be corrected in 48 hours.
- [5] Necessary toxic items properly stored; labeled; used
Observed numerous chemcial bottles unlabeled and very dirty. Ensure all containers of toxic chemicals are labeled with name of contents and containers are cleaned or replaced when not cleanable. Dirty bottles discared and new bottles labeled during inspection. Corrected on site.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Restrooms clean and stocked. *Faucets in women's restroom are in the process of being replaced; per Juan. Reach in Freezers @ 0F. Make up unit @ 40F after a working thermometer placed inside. Sauce @ 39F; Chicken @ 43F; Beef @ 41F. Ranch on top of unit @ 42F. Walk in @ 44F. Aujus and ketchup @ 35F. Roast beef @ 40F. Discussed cooling procedure for roast beef with operator. Roast is cut into four sections and placed on ice. *Ensure roast is refrigerated after temperature drops to 70F. Three compartment sink set up with 100ppm Chlorine. *Remove old chemcial dispensers from above three compartment sink as they are no longer used in daily operations.Cook is very conscientious and aware of food safety practices and procedures.
- General Comments that relate to this Inspection
Three compartment sink set up with 300 ppm Quat. Tablets used. Test strips on site. Ice storage good and scoop storage good.
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6/10/2014 | Routine Inspection 1st | 85 |
- [1] Thermometers provided and conspicuous
Provide thermometer for monitoring of cooking and cooling temperatures.
- [1] In-use food; ice dispensing utensils properly stored
Scoop stored against well bottle. Store scoops in ice with handle out or in a separate; clean and sanitary container. *Corrected on site*Knife for garnishes stored between wall and equipment. Store food contact utensils in a clean and sanitary fashion to prevent potential cross contamination. *Corrected on site*
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer had some food build up that indicated cleaning procedure not complete. Slicer must be completely broken down and washed; rinsed; and sanitized within 4 hours of use to prevent bacteria growth and potential contamination of foods.
- [1] Non-food contact surfaces of equipment and utensils clean
Door handles (into kitchen; back door; door into walk in area; and walk in) need to be cleaned to minimize potential hand contamination.l Clean and sanitize regularly.
- General Comments that relate to this Inspection
Hand sink stocked-hand washing observed at proper timesMake up unit @ 41F-patties @ 39F-cooled roast beef @ 41FReviewed cooling procedure for roast beef. Procedure appears ok; ice bath used. Reminded operator that taking final temperature to ensure proper cooling time of 140F to 40F within 4 hours is very important.3 compartment sink @ 100ppm chlorineSanitizer bucket @ 100ppm chlorine-test strips available-reviewed set up procedure for each with operator*Reviewed proper order of storage for raw meat products - from top to bottom - fish; pork; beef; poultry**Two areas of construction are being completed. 1) Tile underneath line has not been completed; which will lead to difficulties cleaning. 2) Ceiling tiles have been replaced to smooth tiles; but not all changed out. Light shield is missing. These items are scheduled for correction within the next month.
- General Comments that relate to this Inspection
Hand sink stocked3 comp sink @ 300ppm quat-tablets used-test strips availableSanitizer bucket in placeIce machine cleanSpeed gun clean
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2/21/2013 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All violations from the last inspection on 1-20-12 have been corrected. Operator was in the process of repairing the floor at the time of the inspection. All reach-in freezers <32FReach-in fridge <41FWalk-in fridge <41FAll food storage okHandwash clean and stockedBathrooms clean and stocked General cleanliness ok
- General Comments that relate to this Inspection
All violations from last inspection on 2-20-12 have been correctedIce scoop storage okAll reach-in fridges <41F3-compatment sink - 200ppm QuatHandsink clean and stockedBathrooms clean and stocked General cleanliness good
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3/20/2012 | Routine Inspection 2nd | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Remove non-functioning fridge from kitchen or repair
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- General Comments that relate to this Inspection
The violations concerning the storage of personal food with food for service; cleaning of non-food contact services; deep cleaning of the grill; and replacement of bulbs in the reach in fridge from the last inspection done on 1-5-11 have been corrected. Need to replace the light cover above the cutting board.Tiles on the floor in the kitchen in front of the grill need to be replaced; This is a repeat violation. Need to remove or repair the non-functioning fridge from the kitchen. This was noted in the above mentioned inspection report. Restrooms cleaned and stocked.Observed correct handwashing by the cook. Reach in fridge: thawing chicken 38F; meatballs 39F and coveredReach in freezer <32F Walk in fridge <40FStorage organization of food in fridge - goodAll food stored 6'' off the ground Note: Ensure you have the correct sanitizer test strips for the chemical being used.Sanitizer tested 100ppm; need to get more strips;
- General Comments that relate to this Inspection
The violation concerning the cleanliness of food surfaces from the last inspection conducted on 1-5-11 have been correctedNeed to post a liquor/birth defect sign. This is a repeat violation from the above referenced inspection. Handwash clean and stockedIce scoop storage correctSpeed gun is clean General cleanliness - goodThermometers present Sanitizer in 3-compartment sink between 100-200ppm; ensure the sanitizer is at least 200ppm and replace water as neededReach on fridge <40F
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1/20/2012 | Routine Inspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
Do not store personal drinks with food to be served to the public.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris. Need to clean Bar Dispensing gun of sugar mold build-up.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Need to "Deep Clean" cooking grill; fryers and wall behind this eqpt. of heavy grease/carbon build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Replace missing floor tiles in kitchen and ice machine areas.
- [1] Lighting provided as required; fixtures shielded
Replace burnt bulbs in Reach-ins.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Must provide A Liquor/Birth Defect Warning sign.
- General Comments that relate to this Inspection
Handsink fully stockedAll Reach-in refrig. were <40F*Note- Unused Refrigerator must be brought up to operational standards or emoved from premises.Temps noted: Burger patty - cooked @188F; Ranch Dressing @35F3=comp sink used for utensils - tested - 200 ppm QuatCustomer Restrooms were clean and stocked.
- General Comments that relate to this Inspection
Handsink fully stockedAll Reach-in coolers were <40FAll Dairy currentWalk-in Keg Refrig. @35F
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1/5/2011 | Routine Inspection 1st | 92 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide accurate thermometers/chemical test kits.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface. Replace missing floor tiles.
- General Comments that relate to this Inspection
Handsink fully stockedReach-in refrig.'s were both <40FReach-in Frzr @-3FTemps noted: Grilled Beef patty @192F; Grilled Chicken Breast @184F3-com psink used for utensils - tested - 200 ppm QuatCustomer restrooms clean and stocked
- General Comments that relate to this Inspection
Handsink fully stocked All reach-in refrig. were <40F3-comp sink used for Barware - tested - 200 ppm Quat.All Dairy current
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1/8/2010 | Routine Inspection 1st | 96 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact (Bar dispensing gun) surfaces dirty. All food contact surfaces must be clean and free of debris.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels (dispenser empty in Women's restroom) at all times to ensure proper hand washing. Repair caulking behind Men's restroom sink.
- General Comments that relate to this Inspection
Handsink fully stockedReach-in prep refrig @36FWalk-in refrig @34FReach-in Frzr(s) were both <0FTemps noted: Raw grd beef @37F; Raw chicken breast @34F; Cold pastrami @36F; Cooked burger patty @172F3-comp sink used to wash/sanitize utensils - tested - 100 ppm ClDiscussed the greae build-up w/cook; he started removing the build-up immediately
- General Comments that relate to this Inspection
Handsink fully stockedice scoop stowed correctly3-comp Bar sink used for barware - tested - 100 ppm ClDiscussed checking restrooms even more frequently to see if towels/soap need to be re-filled.Dumpster area clean
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1/12/2009 | Routine Inspection 1st | 90 |
| No violation noted during this evaluation. | 2/1/2008 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Hamburger stored on top of beer keg in Walk-In cooler. Store all food item at least 6" off the ground and on approved shelving.
- [2] Food protected during storage; preparation; display; service; transportation
The metal flex hose from speed gun is lying in the bin of ice served to customers. Move ice bin so hose is not lying in it to ensure safety of ice sreved to customers.
- [1] Thermometers provided and conspicuous
Reach-In cooler behind the bar which contains sliced fruit and other potentially hazardous foods did not have a thermomter. Provide thermometers to all cooling units to ensure they are holding proper temp.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Back wall inside ice machine has debris build on it. Clean ice machine to ensure the safety of ice served to customers.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Back wall inside ice machine has debris build up on it. Clean ice machine to ensure the safety of ice served to customers.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Soap dispenser broken using large bottle of soap you have toick up to wash hands and no paper towel dispenser provided; but a roll of paper towels was above hand sink. Supply a properly working soap and paper towel dispenser to hand sink. ONLY HAND SINK FOR KITCHEN.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Soap dispenser broken using large bottle of soap that you have to pick up to wash hands and no paper towel dispenser provided. Supply a properly working soap dispenser and paper towel dispenser to hand sink. SAME HAND SINK KITHCEN USES ONLY ONE FOR THE BAR.
- [5] Necessary toxic items properly stored; labeled; used
Unlabeled cntainers of chemicals found in kitchen area. Label all containers of toxic chemicals with name of contents.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Alcohol advisory not posted as required. Post alcohol advisory.
- General Comments that relate to this Inspection
Notes:-Walk-In 39F.-Freezer 0F.-Freezer -15F.-Cold holding -Hamburger 35F. -Bacon 36F. -Ham 36F.-All containers properly labeled.-All single service stored at least 6" off the ground.-Ice scoop properly stored.-Sanitizer in three compartment sink at 100 ppm chlorine.-All lights properly shielded.
- General Comments that relate to this Inspection
Notes:-Three compartment sink behind bar had sanitizer at 200 ppm Quat.-Ice scoop properly stored.-Speed gun clean.-All lights properly shielded.
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1/25/2008 | Routine Inspection 1st | 81 |
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