- [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.Holder of bar gun dirty inside with pink moldy substance - clean all holders and guns on regular basis to prevent cross contamination. Correct 7/29/15.
- [1] Storage; handling of clean equipment / utensils
Observed on north side of bar where clean glasses are stored inside storage cabinet shelving dirty. Wipe all surfaces to maintain sanitary conditions. Correct by the end of 7/29/15.
- [1] Installed; maintained
290) Condensate drain lines in freezers must be heat taped and insulated to prevent freezing.Observed pipe from wall exposed to freezer conditions rewrap pipe so line does not freeze correct by 8/6/15.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed behind pizza oven area food containers and food debris - clean all floors on regular basis to maintain sanitary conditions. Correct by the end of the day.
- General Comments that relate to this Inspection
Notes:Reach in cooler @ 40 f; All drink products have current dates.Ice bin and machine clean. Scoop stored in clean container with handle up.Bar ware clean and in good condition.Bar gun drain hose secure and no leaks over ice bin.Handsinks stocked and accessible. Glass washer @ 50 ppm. Sani @ 50ppmBar area clean and well maintained. Restrooms clean.
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f. Sliced tomatoes @ 38 f; Cheese 38 f; Chicken 38 f; Pepperoni 38 f; Burger patties 38. Inside coolers clean. All food products stored properly in food grade containers and labeled-dated properly. Large refrigerator @ 40 f. Veggies 38 f. Freezer 0 f. All food products frozen. shelves clean. Walk in coolers @ 40 f; Sausage 38 f; cheese 38 f; Chicken wings 40 f all stored in food grade containers. All keg line clean and no leaks. Condensation unit clean and no leaks f. Ice machine clean and scoops clean & stored properly. Handsinks accessible and stocked. 3 compartment sink operational. No leaks in plumbing. Prep sink ok. Observed proper thawing of chicken breastat time of inspection. Chicken frozen and water running for thawing.Dish machine & sprayer area clean and sani @ 100ppm.Floors and counters in kitchen area clean. Hood/fryer area clean. Inside oven clean.Prep areas clean and well maintained. Customer area clean and well maintained. Restrooms clean and stocked.
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7/29/2015 | Routine Inspection 1st | 95 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor sinks dirty with debris clean on regular basis to ensure proper draining of sinks and to maintain sanitary conditions. Clean on regular basis.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floors dirty where soda box area is located. Underneath soda box area there is sticky debris. Clean regularly to maintain sanitary conditions and prevent vermin attraction.
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f. All drink products have current dates. Bar guns and holders clean. Drain hose installed - no leaks. Ice bins clean and scoop stored properly. Glassware clean and stored properly. Bar ware clean and stored in clean location. Equipment ok.
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f. Sliced tomatoes @ 38 f; Cheese 38 f; Chicken 38 f; Pepperoni 38 f; Raw beef 38 f. Inside coolers clean. All food products stored properly in food grade containers and labeled-dated properly. Large refrigerator @ 40 f. Veggies 38 f. Freezer 0 f. All food products frozen. shelves clean. Walk in coolers @ 40 f; Sausage 38 f; cheese 38 f. All keg line clean and no leaks. Condensation unit clean and no leaks. Raw chicken wings thawing @ 30 f. Ice machine clean and scoops clean & stored properly. Handsinks accessible and stocked. 3 compartment sink operational. Setting up for wash; rinse; and sanitize at time of inspection. No leaks in plumbing. Prep sink ok. Observed proper thawing of chicken wings at time of inspection. Wings frozen and water running for thawing. Chicken wings @ 49 f. Dish machine & sprayer area clean and sani @ 50ppm.Floors and counters in kitchen area clean. Hood/fryer area clean. Prep areas clean and well maintained. Customer area clean and well maintained. Restrooms clean and stocked.
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9/2/2014 | Routine Inspection 1st | 98 |
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9/11/2013 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Found 1/2 pan of cooked and cooled chicken in single door reach-in at 60F - 63F. Vol. discarded by operator. Unit holding at 40F - operator sated that chicken was cooked the previous day. Ensure potentially hazardous foods are cooled from 140F to 70F within 2 hours and from 70F to 40F or less in 4 additional hours. Ensure potentially hazardous food are held cold at 40F or less.
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink stocked-ice scoops stored properly-reach-ins less than 40F-dishwasher checked at 100 ppm chlorine-chemical test kits on-site-ice machine clean; scoop stored properly-restrooms stocked and clean-alcohol advisory sign posted as required
- General Comments that relate to this Inspection
Notes:-hand sink stocked-salad make-up unit at 40F; cheese; meats at 39F - 40F-cook-line make-up unit at 40F -chicken; steak at 40F- 45F *monitor food temps. as well as checking unit thermometer and ensure foods are held at 40F or less-freezer less than 0F-walk-in 37F -cooked and cooled chicken in walk-in at 39F-dishwasher at 100 ppm chlorine-sanitizer bucket at 200 ppm quat-chemical test kits available-restrooms stocked and clean-discussed employee health - ensure employees with vomiting and/or diarrhea are excluded for 48 hours after symptoms stop.
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9/24/2012 | Routine Inspection 1st | 95 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chemical test kits to verify dishwasher sanitizer levels. Ensure sanitizer concentration is checked on a daily basis. Provided Chemical Sanitizing Dish Machine Log to operator.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chemical test kits - chlorine test kits to verify dishwasher sanitizer concentration and quat. test kits to verify quat. wiping cloth bucket sanitizer concentrations. Ensure dishwasher sanitizer level is checked on a daily basis. Chemical Sanitizing Dish Machine Log provided to operator.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-ice scoops stored properly-reach-in at 40F*ensure dairy dates are checked regular and rotated as needed-dishwasher checked at 100 ppm chlorine-restrooms stocked and clean-provided alcohol advisory sign to operator. Ensure sign is posted in a conspicuous location.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-cook-line make-up unit at 38F -deli meats 39F -cooked and cooled chicken breast 38F-salad make-up unit at 40F-2-door reach-in at 45F -cooked and cooled meat balls 39F -cooked and cooled soup 38F -cooked and cooled shredded chicken 45F*ensure unit is adjusted to maintain 40F at all times and product temperatures are maintained at 40F or below.-freezer 0F-discussed cooking and cooling procedures with no problems noted-discussed thawing procedures for raw meat products with no problems noted-walk-in at 36F -cooked and cooled chicken wings 38F -raw chicken 32F-walk-in freezer less than 0F-raw product stored on bottom shelf - no cross-contamination issues noted at time of inspection-food and single service items stored 6" above ground-ice machine clean; scoop stored properly-employee restrooms stocked and clean-dishwasher checked at 100 ppm chlorine-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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6/14/2011 | Routine Inspection 1st | 96 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice scoops within separate clean container or in product with handle up to minimize hand contact with product. Corrected on-site
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Bar hand sink not stocked with paper towels. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Corrected on-site
- General Comments that relate to this Inspection
Notes:-reach-ins all less than 40F-dishwasher checked at 50 ppm chlorine. Ensure dishwasher sanitizer level is checked on a daily basis-chemical test kits available-wiping cloth sanitizer bucket checked at 400 ppm quat-chemical labeled and properly stored-provided alcohol advisory sign to operator. Ensure sign is posted in conspicuous location.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-cook-line make-up unit at 40F -cooked and cooled shredded chicken 41F -deli meats 40F -cooked and cooled chicken breast 41F-44F - monitor unit temperature and ensure potentially hazardous foods are held at 40F or below-2-door produce reach-in at 38F-freezers all less than 0F-salad make-up unit at 40F-wiping cloth sanitizer bucket at 400 ppm quat. -dishwasher sanitizer checked at 100 ppm chlorine-chemical test kits available-ice machine clean; scoop properly stored-food and single service items all stored 6" above ground-walk-in at 38F -cooked and cooled chicken wings 39F-40F -raw ground beef 37F-discussed cooking and cooling procedures with no problems noted-all raw product stored properly - no cross contamination issues note-walk-in freezer 0F-chemicals labeled and properly stored-employee restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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11/5/2010 | Routine Inspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Raw beef in cook-line reach-in at 45F to 50F. Ensure all cold foods maintain 40 degrees F or less to prevent bacteria growth. Beef seperated into smaller containers and stored in 3-door reach-in (corrected on-site).
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chemical test kits to check glassware washer sanitizer concentration. Ensure dishwasher sanitizer levels are checked prior to washing glassware and ensure all bar employees are aware and trained on where the test strips are located and what concentration is required (50-100 ppm chlorine).
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chemical test kits to verify sanitizer concentration in dishwashing machine.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty - found old dried out lemon slices at the bottom of top loader reach-in. Clean reach-in.Clean speed gun nozzles and cups.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor drains emitting sewer odor. Clean/flush floor drains with a bleach/water solution.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-reach-in at 40F-dishwasher sanitizer checked at 50 ppm chlorine-ice scoop properly stored-ice machine clean-chemicals labeled and properly stored-restrooms properly stocked and clean
- General Comments that relate to this Inspection
Per operator; CFPM just took CFPM test and is waiting for the certificate to arrive. Once certificate is obtained; operator must apply for WCHD reciprocity - provide proof of a 16 hour course by a WCHD approved instructor and a passing test score. WCHD reciprocity for CFPM must be obtained by 10/23/09.Notes:-hand sink properly stocked-cook-line reach-in at 40F -chicken at 40F -cheese at 42F -ham at 43F-salad make-up unit at 40F -sloppy joe mix at 40F-3-door reach-in at 38F -sliced turkey at 39F -raw beef at 40F-reach-in freezer at 0F-discussed cooking and cooling procedures with no problems noted-walk-in at 35F-walk-in freezer at 0F-food stored 6" off the ground-dishwasher machine checked at 100 ppm chlorine-chemicals labeled and properly stored-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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9/25/2009 | Routine Inspection 1st | 88 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Ice scoop on top of ice machine. Store in ice with handle up or in dedicated clean container.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Soda gun cups dirty. Clean daily.
- [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.Test strips for quats 40 santizer unavailable.Thermometers in salad prep reachin are inaccuarate. Replace.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.One of two faucets in women 's restroom does not have hot water.
- General Comments that relate to this Inspection
CFPM unavailabe by phone at time of inspection. Train a second CFPM so that the restaurabt has coverage at all time.Chlorine sanitizer in dish machine at 100 ppm.Freezers at -10 to -2 F. Refrigeration units at 36 F. to 41 F.All cook and serve foods. No cooling and reheating required.
- SECTION XVI: GENERAL COMMENTS
Chlorine sanitizer at 50 ppm.
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9/16/2008 | Routine Inspection 1st | 92 |
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