- General Comments that relate to this Inspection
All violations listed on the previous inspection have been corrected (F110204) - REST and (F110203) - BAR
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3/21/2016 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Install a splash guard between the customer ice bin and the dump sink to prevent dirty dump water from contaminating customer food/ice.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dish machine not sanitizing. Tested 0ppm chlorine residual. Must be corrected within 48 hours (by 3-16-16). The 3-compartment sink must be utilized for sanitizing until the machine is repaired and testing a chlorine residual between 50-100ppm. Corrected on-site
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Buildup of slime mold on the drop chute in the ice machine. Clean and maintain clean.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Paint or seal the front edge raw wood surface of the shelving in the white reach-in cooler in the basement. The finished surface must be non-absorbent and easy to clean.
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning required:- vent in top corner of kitchen.- vent is Superior brand reach-in cooler- fan grate in white Beverage Air reach-in cooler- floor behind storage shelving in the basement
- [1] Non-food contact surfaces of equipment and utensils clean
Pool of water in the bottom of the keg cooler; determine origin and repair.
- [1] Installed; maintained
- The pre-rinse spray arm is hanging into the sink. Spray arms must hang freely above the flood level rim of the sink to prevent backflow of dirty water into the building supply. Repair or replace.- Missing faucet on the 3-compartment sink - Repair/replace- The faucet w/ spray arm over the 3-compartment sink is not adjustable; (i.e. can't temper water). Repair or replace.- The handsink in the kitchen is pulling away from the wall - Reattach and seal to the wall.
- [1] Installed; maintained
- The hand sink is slowly draining - Repair- Dump sink leaking - Repair
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap at the bar hand sink - All hand washing stations must be stocked with soap and paper towels at all times during operation.
- [5] Necessary toxic items properly stored; labeled; used
Observed two unlabeled spray chemical bottles under the dish maching. All chemicals must be clearly labeled to prevent misuse. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS:- Ensure sanitizer pre-mix is adjusted to maintain between 200-400ppm quat sanitizer as per labeled instructions. (Observed 100ppm).- Advised owner/operator of No Bare Hand Contact with Ready-To-Eat (RTE) foods.- Observed product and equipment temperatures at or near that required by regulation (Reach-Ins 38F; meat cooler 34F w/ proper storage; makeup unit cooler chicken 38F; beef 38F.- Cauliflower soup (cooling) 100F surface; 155F center. Removed from cook approximately 30 minutes prior. Advised operator to ensure rapid cooling by placing onto a stainless stell shallow pan and placing uncovered in refrigeration. Cover after cooled. Product must be cooled from 135F to 70F within 2 hours and then from 70F to 41F in an additional 4 hours for a total of 6 hours.- Discussed employee health policy.- No pest issues observed.- Consumer advisory posted as required.- Handwashing signage provided and required to be posted at all handwashing stations.- No other CFPM; No failures. One additional CFPM is Ivan Bryant; M141035; exp. 8/25/19.
- General Comments that relate to this Inspection
OBSERVATIONS:- Clean out the debris accumulated in the floor sink at the back bar entrance.- Sanitizer bucket in the bar tested 100ppm quat ammonia. (Adjust and maintain 200-400ppm) Corrected on-site.- Went over employee hygiene and exclusion policy.- Hand washing signs required over hand wash stations.- Alcohol warning posted as required.- Went over no bare hand contact with ready to eat foods (e.g. garnish). Must use gloves or utensils in conjunction with hand washing.- Date mark the simple syrups to ensure first in first out rotation (FIFO)- Store mason jars open end down to prevent potential contamination.
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3/14/2016 | Routine Inspection 1st | 80 |
- General Comments that relate to this Inspection
Items corrected. Thank you.
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3/19/2015 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Items have been corrected. Dishwasher sanitizing properly. Ensure to check sanitizer concentration frequently.
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3/18/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw meats stored above pita bread in freezer. Rearrange so that raw foods are on the bottom to prevent cross contamination. Corrected on site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not sanitizing at proper levels. Ensure chlorine sanitizer is maintained at 50 - 100 ppm. In the meantime; utilize kitchen dishwasher (sanitizing at 100 ppm chlorine). Ensure staff is checking sanitizer concentrations throughout the day.
- [1] Installed; maintained
Observed leak on handsink drain line. Repair leak.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
No raw/undercooked consumer advisory posted as required. Post raw/undercooked consumer advisory. (Inspector will bring copy of wording on re-inspection).
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stockedDiscussed importance of handwashingDiscussed employee health. Ensure employees ill with gastrointestinal illness (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Reach in cooler at 30 f-goat cheese 36 f-pancetta 37 fProduce cooler at 36 fMeat cooler at 39 f-hamberger 40 fPrep cooler on line at 33 f-pork 36 f-chicken 37 fReviewed cooling procedures - good. Recommend doing cooling logs as well as temperature logs.Sanitizer buckets at 200 ppm quatDishwasher sanitizing at 100 ppm chlorineTest strips on site.Facility pickles jalapenos; radishes on site but keeps them under refrigeration. Items are stored in mason jars. Discussed that no home canned foods are allowed. Facility understands this and per facility; mason jars are used as storage containers.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked; Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Sanitizer bucket at 200 -400 ppm quat.Test strips available.Facility clean and well kept.
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2/12/2015 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All violations from previous inspection: - WCHD revisited facility 10/24/14 to check on make up unit but it was in the process of being replaced at that very time. New make up unit is holding at 40F. - Make up unit in basement has been placed out of service. - All cold holding units have lights now.
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10/28/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed make up unit in main kitchen with temp display of 55F. Staff stated they have been having problems with this unit and are trying to rotate stock but all food on top right side of unit temped @ 55F-60F. All food on this side voluntarily discarded. All food on top left side of unit temped @ 42F so that food was saved. Facility called repair tech during inspection and should be serviced today. Facility set up ice baths for food in bottom. All potentially hazardous food in this unit must hold 41F or be discarded after four hours. This unit will be reinspected 10/24/14. Observed make up unit in downstairs at 55F. Unit was being used to store whole lettuce and brownies. Lettuce was moved to produce reach in fridge. This unit needs to be serviced in order to hold 40F or below and will be reinspected tomorrow 10/24/14.
- [1] Lighting provided as required; fixtures shielded
Observed numerous cold holding units with burned out light bulbs or no bulbs at all. Ensure all units with light fixtures have working bulbs to provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
Upstairs: Hand sinks clean and stocked. Dishwasher dispensing 100 ppm Chlorine. Sanitizer solution for buckets @ 200 ppm Quat. Buckets in place in front and back of house. Downstairs: Main prepped food reach in @ 41F. All food temped @ 41F or below. Dairy reach in @ 40F. Veggie reach in unit @ 38F. *Clean inside doors of this unit of sticky material. Meat reach in @ 28F. Sausage @ 39F; ribeye @ 41F. Discussed cooling procedures. No issues noted.
- General Comments that relate to this Inspection
Hand sink clean and stocked. *Recommend a standard style soap dispenser for this sink that does not have to be pumped numerous times to dispense soap. Dishwasher dispensing 100 ppm Chlorine. Ice machine clean. Good scoop storage. Sani bucket in place with 200 ppm Quat. Speed guns clean. Reach in @ 40F. *Replace light bulb in this unit. Good product storage throughout facility.
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10/23/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes: Downstairs - Prep - Refrigerators @ 40 f. All produce stored properly and at 40 f. Reach in cooler @ 40 f. Cheeses @ 39 f; Desserts @ 39 f. Prep table; equipment clean and well maintained. Macroni noodles cooling @ time of inspection.Noodles rinse and will be put into refrigerator. Handsink stocked and accessible. Freezer @ 0 f. All food product frozen. All products labeled and dated. Spices; sauces containers clean and stored properly.Kitchen area; On grill - burger @ 168 f. Fryer clean and well maintained. Makeup cooler @ 40 f. Chicken @ 39 f; Burger @ 38 f; Sliced tomatoes @ 38 f; Cheeses @ 39 f. All serving utensils clean and stored properly. Mushroom soup cooking @ 194 f. Habanero spice apple carrot soup @ 169 f. All ladles clean and stored properly. Handsink stocked and accessible. Dry storage clean. Cookware clean and stored properly. 3 compartment sink operational and in use at time of insepction. Dish machine @ 200ppm quat. Floors and counters clean.Server room - Ice machine clean. Scoop stored properly in clean container. Bathroom clean and stocked. Customer utensils and glasses clean and stored in clean containers. Customer area clean and well maintained.Observed proper food handling; prep; handwashing; and proper receiving of food product from vendors while onsite.
- General Comments that relate to this Inspection
Notes:Handsink stocked and accessible. Bar utensils and ware clean and stored properly. Reach in coolers @ 40 f. All drink products have current dates. Floors and bar area clean and well maintained. Ice bins clean and scoop stored properly.
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11/14/2013 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 8/28/2012 | Routine Reinspection 4th | 100 |
- [4] Number; convenient; accessible; designed; installed
Hand sink and prep. sink installed in downstairs food preparation areas. Sinks installed with sump-pump to upstairs sewer. Observed drain lines of hand sink and prep. sink manifolded together. Operator must cut drain line under prep. sink to provide an air gap and install a funnel to avoid potential back-flow by 8/6/12.
- General Comments that relate to this Inspection
Observed dry storage and refrigeration expansion into additional rooms in basement. Operator; must seal all holes in the wall and paint exposed surfaces. Surfaces must be non-absorbent; smooth and easily cleanable.Operator must contact the WCHD prior to any additional expansions or the addition of any special food processes.Chef Aaron Field is enrolled in a CFPM course to start 8/26/12. WCHD CFPM certificate must be obtained by 9/28/12.
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7/26/2012 | Routine Reinspection 3rd | 96 |
- [4] Number; convenient; accessible; designed; installed
- General Comments that relate to this Inspection
Received call from Ivan. Per Ivan; hand sink and additional prep sink has been purchased and will be installed in basement area once appropriate city permits are obtained. Ivan will call for inspection once sinks are installed.
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2/24/2012 | Routine Reinspection 2nd | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Found duck cooling in oil/fat at 101F-105F - Per operator; duck was set out to cool at 10:30 am (time now 2:30 pm). Operator voluntarily discarded duck. Ensure potentially hazardous foods (PHF) are cooled from 140F to 70F within 2 hours and from 70F to 40F within an additional 4 hours. Cooling charts provided to operator. Ensure cooling charts are used during cooling process to verify cooling times are being met.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dish machines (2) not dispensing sanitizer - must repair by 5pm or facility permit will be suspended. *Note: 3-comp. sink used as prep. sink. 3-comp. sink must be used as either a washing sink or prep. sink (separate operations).
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chlorine test kits on-site. Facility must obtain chlorine test kits to verify sanitizer concentration in dish machines. Ensure sanitizer level is checked on a daily basis.
- [4] Number; convenient; accessible; designed; installed
Facility conducting food prep. in basement at time of inspection. No hand sink currently in basement. Facility must discontinue food prep. in basement until a hand sink is installed.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-reach-ins all less than 40F-pot. hazardous foods in reach-ins all less than 40F-food stored properly - no cross-contamination issues noted-discussed cook temps for PHF with no problems noted-discussed employee health policies. Ensure ill employees with GI symptoms (vomiting; diarrhea; jaundice; fever) are excluded from work for the duration of symptoms and 48 hours after the last bout of illness.*Note: Facility limited on food prep space. If cooling and cross-contamination issues are noted on future inspections; the menu may be limited to ensure food safety.CFPM not on-site during cooling (high risk) procedures. Facility must have at least one CFPM on site during all high risk procedures. Operator must obtain an additional CFPM within 60 days by 4/10/12. Current CFPM must apply for WCHD reciprocity by 2/17/12. Once certificate is obtained; it must be posted in facility at all times.
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks stocked-reach-ins less than 40F-ice machine clean; scoops stored properly-3-comp. sink used for wash; rinse; sanitize-chemical test kits available-restroom stocked and clean
- [4] Number; convenient; accessible; designed; installed
No hand sink in basement food prep area. Facility must discontinue food prep. in this area until a hank dinks is installed or prep area is moved into upstairs kitchen area. A re-inspection will be conducted by 2/17/12 to verify removal of prep equipment downstairs or the installation of hand sink.
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected (dish machines at 100 ppm chlorine) with the exception of the above violation.
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2/23/2012 | Routine Inspection 1st | 81 |
- General Comments that relate to this Inspection
Items noted on previous inspection have been correctedOk to issue permit to operateFacility will be a Risk Category 3. At least one Certified Food Protection Manager will be required within 60 days; by 10/8/11.
- General Comments that relate to this Inspection
Items noted on previous inspection have been corrected.Ok to issue permit to operateFacility will be a Risk Category 1; no Certified Food Protection Manager required.
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8/8/2011 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The following items must be corrected prior to permit issuance:-seal all holes in the walls - walls must be smooth; easily cleanable and nonabsorbent-re-seal insulation of top load reach-in-dishwasher must be functional and sanitizer level must be measured at 50 -100 ppm chlorine-all hand sinks in kitchen and restrooms must be stocked with soap and paper towels-entire facility including equipment must be cleaned and sanitized
- General Comments that relate to this Inspection
The following items must be corrected prior to permit issuance-seal the back wall to provide a smooth; nonabsorbent and easily cleanable surface-silicone hand sink to wall-stock hand sinks with soap and paper towels -clean and sanitize entire facility
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8/5/2011 | Opening Inspection | 100 |
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