- [1] In-use food; ice dispensing utensils properly stored
Observed scoop for service ice with handle in contact with the ice. Store ice scoops within separate clean container or in product with handle up to minimize hand contact with product.Corrected on site.
- [4] Number; convenient; accessible; designed; installed
Observed handsink blocked with a pile of dishes. This was also noted on last year's inspection. Ensure hand sink is available at all times to facilitate proper handwashing. Corrected on site.
- General Comments that relate to this Inspection
Notes:-hand sink stocked; discussed no bare hand contact; institute no bare hand contact procedures; provided handwash signs - do post at hand sinks-ice machine clean - back scoop stored ok-restrooms clean and stocked-food stored ok-speed guns clean-chemicals labeled and properly stored-3 compartment sink and test strip available.-dumpster ok-no sanitizer buckets set up; no wiping cloths out: do set up buckets to store wiping cloths in between uses after cleaning the bar to prevent bacterial growth. -alcohol advisory posted as required-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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2/9/2016 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked.-Reach-In 37F.-Ice machine clean.-Ice scoops properly stored.-Three compartment sink ok.-Test stripes available.-Speed gun clean.-All lights properly shielded.-Bathrooms properly stocked.-All items stored at least 6" off the ground.-Alcohol warning properly posted.
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3/6/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-no violations noted--hand sink stocked with soap and paper towels--1rst compartment of 3 compartment sink used for hand-washing--half and half refrigerated at 40 F-facility is clean and well-organized--quats sanitizer in 3 compartment sink @ 100 ppm--a little weak--barista to use 3 tabs instead of 2 and test for 200 ppm (green) color-
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1/14/2014 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [2] Food protected during storage; preparation; display; service; transportation
Can of whipped cream in cooler was outdated. Discarded immediately.
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.There is no hand sink in bar area--barrista did not wash hands after after taking money or clearing dirty glasses before serving fresh drinks--suggested that staff use first comartment of 3 compartment sink for hand-washing; use 2nd compartment for washing glassware and third for rinsing; thendrain sink and sanitize in bleach water in 3rd compartment.or obtain a plastic dish basin to for sanitizzing step.
- General Comments that relate to this Inspection
Found coverd; home made caseerole dish; commercial potatoe salad; and left-0over pizza stored in store room refrigerator. The caserole had been made at home by one of the customers to serve to others on Saturdays and Sundays.The bar permit does not allow such foods to be served to the public. These foods must be removed within 24 hrs. Failure to do so can result in temporary suspension of the bar or permanent revocation of the bar permit. This establishment does not have a permit to prepare or serve foods of any kind. Only pre-packaged; unrefrigerated foods can be served such as peanuts; pretzels; etc. Such foods may be served in individual cups. Foods brought in by customers that were made at home can ONLY be served for private parties. The doors to the bar must be locked so that the public cannot enter during a private party or a staff person associated with the bar must stand by the door and turn the general public away bat the doorr.Chlorine test strips available--cooler with cream at 41 F.
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8/22/2013 | Routine Inspection 1st | 93 |
- [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
- General Comments that relate to this Inspection
-no violations noted-hand sinks stocked with soap and paper towels-rest rooms clean and stocked with soap and paper towels-dairy kept at 41 F.--all dates current-quats sanitizer in 3 compartment sink at 200 ppm-handle of ice scoop sticking up out of ice-reminded bartender to wash hands after sipping drink prior to serving customers-noted large packages of hot dog buns in freezer in storage area; also lots of utensils at back sink for grilling and BBQ-evidence suggests that food service takes place in this facility--due to the fact the facility does not have a proper Health Department permit for cooking and serving foods; this practice should be stopped--failure to do so may result in future legal action.
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5/2/2012 | Routine Inspection 1st | 100 |
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12/19/2011 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection1) Storage good2) All themometers and test strips present3) Ice machine clean4) Restrooms stocked clean hot/cold water5) Customer ice separated from storage6) Mop sink available6)
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10/12/2010 | Routine Inspection 1st | 99 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Quats sanitizer tested at about 100 ppm in 3-compartment sink; sanitizer tested at 200 ppm after sanitizer tablet was added; Monitor quats santizer periodically to maintain at proper concentrations between 200 ppm and 300 ppm
- SECTION XVI: GENERAL COMMENTS
reach-in refrigerator where half & half sotred at 38 F.Hand sinks at bar and in restrooms found stocked and functional.Alcohol warning sign posted as required.Dumpster area was clean.
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9/10/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Items noted on the previous inspection conducted on 8/26/08 were corrected.
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9/2/2008 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
No thermometer found in back bar cooler where milk is stored. Provide thermometer for this unit.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean all shelves for glassware storage of dust build-up.Build-up of slime from liquid spills noted inside keg cooler; clean thoroughly interior of keg cooler.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor; drain pipes and floor sink of dirt build-up underneath of 3-compartment sink.
- General Comments that relate to this Inspection
Quats test strips not located at this time; ensure test strip are available in bar to check for proper sanitizer concentrations in 3-compartment sink.Quats sanitizer tested at 200 ppm in 3-compartment sink; ok
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8/26/2008 | Routine Inspection 1st | 97 |
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