- General Comments that relate to this Inspection
Notes:Walk in coolers @ 38 f. Chicken @ 38 f; Cheeses @ 39 f; Veggies @ 38 f; Dairy products have current dates; all food items stored properly & labeled. All food stored in food grade containers. Walk in freezers @ 0 f. All food products frozen. All stored properly. Plumbing ok. Hot hold: Soups @ 172 f; shredded beef 175 f; Bbq Beef 172 f. Make up units: Sliced tomatoes @ 38 f; Cheeses 38 f; Veggies 38 f; Diced Chicken 37 f; Shrimp 38 f. All serving ladles stored properly and clean.Ice machines and bins clean. Scoops and buckets clean and stored in clean location.Knives & storage clean. Equipment; handles; point of sale areas; ticket machines clean and well maintained. Sauce containers and spice bottles clean and wiped down regularly after prep and use. Utensils; plates; glasses; cookware clean and stored in clean location.Prep areas clean. Dry storage clean and food products stored properly.Handsinks stocked properly and accessible. Dish Machine @ 50ppm. Sprayer in good condition. Test strips on hand. Scullery sinks operational. Floors and counters clean.*Customer area clean and well maintained. *Observed proper food prep and handling onsite. *Observed proper handwashing onsite.Menus and bill folders clean and well maintained.*If storing catering equipment in prep areas of kitchen make sure equipment is clean and sanitized to prevent cross contamination issues.*Discussed no bare hand contact with manager & owner - no issues observed - gloves being used by cooks; Observed utensil use for service. **CFPMS for the facility Thea Schmitz; David Silverman; Sergio Corado - no employee has failed serve safe exam in last year. Handwash stickers given out - post at all hand wash stations.
- General Comments that relate to this Inspection
Notes:Handsink stocked and accessible. Glasswasher @ 50ppm. Test strips on hand.Glassware clean and stored properly in clean area. Reach in coolers @ 40 f; All drink products dates current. Bar guns and holders clean - drain properly with no leaks. Bar customer area clean. Tap drain lines clean and maintained.Keg cooler @ 40 f; All kegs and lines clean. Floor clean.
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11/10/2015 | Routine Inspection 1st | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed grease/dust buildup below hood screens on stainless steel wall. Hood tags present - every 3 months for cleaning. Clean all grease buildup areas on regular basis to maintain sanitary conditions.360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed wall on cook line - FRP off wall hanging and wall north of cook line walk in cooler frp coming off wall. Replace frp and trim seal to wall. Correct by 11/19/14.
- General Comments that relate to this Inspection
Notes:Walk in coolers @ 38 f. Chicken @ 38 f; Cheeses @ 39 f; Veggies @ 38 f; dairy products have current dates; all food items stored properly and labeled. Walk in freezers @ 0 f. All food products frozen. All stored properly. Plumbing ok. Hot hold: Soups @ 168 f; Chicken 165 f; shredded beef 170 f. Observed proper thawing of shrimp @ 45 with running water. Make up units: Sliced tomatoes @ 38 f; Cheeses 38 f; Veggies 38 f; Salmon 37 f; Shrimp 38 f. All serving ladles stored properly and clean.Ice machines and bins clean. Scoops and buckets clean and stored in clean location.Knives & storage clean. Equipment; handles; point of sale areas; ticket machines clean and well maintained. Sauce containers and spice bottles clean and wiped down regularly after prep and use. Utensils; plates; glasses; cookware clean and stored in clean location.Prep areas clean. Dry storage clean and food products stored properly.Handsinks stocked properly and accessible. Dish Machine @ 50ppm. Sprayer in good condition. Scullery sinks operational. Floors and counters clean.*Customer area clean and well maintained. *Observed proper food prep and handling onsite. *Observed proper handwashing onsite.Menus and bill folders clean and well maintained.
- General Comments that relate to this Inspection
Notes:Handsink stocked properly and accessible. Glass washer @ 50ppm. Glasses clean and stored in clean area.Ice bins clean and scoops ok. Bar guns and holders clean. Taps and drainage clean - no leaks. Reach in coolers @ 40 f. All drink products have current dates. Customer area clean and well maintained.
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11/12/2014 | Routine Inspection 1st | 99 |
- [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.Observed food bin lids dirty with food debris in prep area. Clean by the end of 11/7/13.
- [1] Installed; maintained
Observed 3 compartment sink leaking underneath - leak is being contained with pot. Repair leak by 11/15/13.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed wall along side reach in cooler on north side of bar in need of repair. Repair wall by 11/15/13.
- General Comments that relate to this Inspection
Notes:Walk in coolers @ 40 f. Chicken @ 40 f; Cheeses @ 39 f; Veggies @ 38 f; Beef 39 f; dairy products have current dates. Walk in freezers @ 0 f. Hot hold: Soups @ 170 f; BBQ pork @ 148 f.Make up units: Sliced tomatoes @ 38 f; Cheeses 38 f; Veggies 38 f; Salmon 37 f; Ahi tuna 38 f. All serving ladles stored properly and clean.Ice machines and bins clean. Scoops and buckets clean and stored in clean location.Knives & storage clean. Equipment; handles; point of sale areas; ticket machines clean and well maintained. Sauce containers and spice bottles clean and wiped down regularly after prep and use. Utensils; plates; glasses; cookware clean and stored in clean location.Prep areas clean. Dry storage clean and food products stored properly.Handsinks stocked properly and accessible. Dish Machine @ 50ppm. Sprayer in good condition. Scullery sinks operational. Floors and counters clean.*Customer area clean and well maintained. *Observed proper food prep and handling onsite. *Observed proper handwashing onsite.Menus and bill folders clean and well maintained.**Floor in dish area has small section where it needs to be sealed and repaired. Floor in entrance to bar area has small section of floor that needs to be sealed and repaired. Repair floor w/in the next two weeks repair by 11/22/13.
- General Comments that relate to this Inspection
Notes:Handsink stocked properly and accessible. Glass washer @ 50ppm. Glasses clean and stored in clean area.Ice bins clean and scoops ok. Bar guns and holders clean. Taps and drainage clean - no leaks. Reach in coolers @ 40 f. All drink products have current dates. Customer area clean and well maintained.
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11/7/2013 | Routine Inspection 1st | 97 |
- [4] Number; convenient; accessible; designed; installed
300) Observed cook-line hand sink obstructed (pot of water and utensils stored in sink). Cook line employees indicated that they use the hand sink even with the pot/utensils stored in the basin. Hand sink obstruction was observed during previous year routine inspection. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing. Corrected on-site immediately.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-observed glove use in facility *discussed future WCHD requirement of no bare hand contact with ready-to-eat foods with operator-cook-line make-up units and cold holding drawers all less than 40F -cooked and cooled rice 39F-42F -raw fish; beef; chicken 39F-41F-salad make-up units less than 40F -cheese; cooked and cooled ham and chicken 40F-41F-front walk-in at 38F -cooked and cooled chicken 40F-42F -raw beef; and chicken 37F-40F*ensure raw products are stored based on internal cooking temperature to avoid cross-contamination; i.e chicken on the bottom shelf; then beef; then pork and fish-back walk-in at 38F -cooked and cooled chicken at 39F-40F-discussed cooking and cooling procedures with no problems noted*observed cook-line utensils (tongs) stored in pot of water - unless water is maintained at 140F or above at all times; discontinue storing utensils in water. Utensils can be stored on clean surface and changed out with clean utensils every 2-4 hours-wiping cloth sanitizer buckets checked at 50 ppm chlorine-dishwasher at 100 ppm chlorine-chemical test strips available-chemicals labeled and stored properly-employee restroom stocked and clean-food and single service items stored 6" above ground-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.
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink stocked-reach-ins less than 40F-ice bin scoop stored properly-back ice machine clean; scoop stored properly-dishwasher checked at 100 ppm chlorine-chemical test kits available-restrooms stocked and clean-alcohol advisory sign provided to operator; ensure sign is posted in a conspicuous location
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10/4/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations noted. All temperatures checked dialy and logged.Walk-ins @ 34 f and 40 F. Internal: ham @ 38 F.; cream of broccholi soup @ 42 F.; raw salmon @ 38 F. -walk-in freezer @ 14 F. prep table: internal temps top-sliced tomatoes @ 39 F; salsa made onsite @ 41 F; cooked beef at 42 F.-hand sinks stocked with paper towels and soap-sanitizer in dish machine @ 75 ppm; sanitizer bucket @ 50 ppm; Watched staff on cook/service lines. Did not see any problems with hand or cross contamination. Managers notified that under new regulations; no bare hand contact will be allowed for ready-to eat foods.Management to address folowing issues:1.) Cooling: noted rice on trays @ 101 F; chciken @ 59 F; on walkin racks. Make sure all foods are coming down from 130 F to 41 F in 6 hrs in walk-in. 2.) Rags with sanitizer noted on prep tables. Current practice is to rinse these out in bucket occasionally. Recommend changing this practice so that rags are changed out on a regular basis every hour our two in lieu of storing rags between uses in the sanitizer bucket as required under the current regs.3.) Make sure that grill cooks are not cross-contaminating foods from raw meat product. Take time to observe their practice.Discussed employee health and hygiene issues ioncluding keeping those sick with gastroenteritis (vomiting; diarrhea; juandice; fever) home until there all bouts of illness are gone for 48 hrs.Noted that handsink in prep area was not accessible. Even though employee quizzed clearly stated that he uses another hand sink; keep all hand sinks accessible. Failure to do so may result in 4 pt deduction on next inspection.
- General Comments that relate to this Inspection
No violations noted. Hand sink stocked. Glass washer @ 50 ppm chlorine.
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5/13/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection Notes:-hand sinks all properly stocked-cook line cold holding drawers at 38F -raw chicken 39F -cooked and cooled chicken 40F -raw hamburger 38F -cooked and cooled steak 40F-cook line make up unit at 39F -cooked and cooled rice 40F-salad make-up units at 40F ahi tuna at 41F-walk-in at 38F -cooked and cooled chopped chicken 40F -cooked and cooled chicken wings 39F-discussed cooking and cooling procedures with no problems noted-walk-in freezer less than 0F-back walk-in at 40F -raw chicken at 39F-food stored properly; no cross-contamination issues noted-foods labeled and dated-food all stored 6" above ground-wiping cloth sanitizer buckets checked at 50 ppm chlorine-chemical test kits available-dishwasher checked at 50 ppm chlorine-employee restroom stocked and clean-chemicals labeled and properly stored-ice machines clean; scoops properly stored-customer 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.
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink properly stocked-ice scoops stored properly -reach-ins all less than 40F-glassware washer checked at 50 ppm chlorine-chemical test kits available*ensure alcohol advisory sign is posted in a conspicuous location
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8/9/2010 | Routine Inspection 1st | 100 |
- [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] Wiping clothes: clean; use restricted
250) Wiping cloth sanitizer bucket checked with no sanitizer. Moist wiping cloths must be kept in sanitizing solution at a concentration of 50-100ppm chlorine between uses to prevent bacteria growth. Corrected on-site.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked; observed employee hand washing-veggie/pre-cooked product walk-in at 35F; chicken wings at 37F-raw product walk-in at 36F; raw chicken at 38F-cook line reach-in at 40F; salmon at 39F; chicken at 40F-salad reach-in at 40F-dessert reach-in at 50F; crab meat in reach-in checked at 48F-50F. Observed equipment temperature log for reach-in with am temp. recorded as 40F. Per operator; reach-in has been used extensively for the lunch hour. Adjust refrigerator to ensure product is maintained at 40F or less at all times. Ensure crab meat reaches 40F within the hour; or discard.-discussed cooking and cooling procedures with no problems noted-freezer at 0F-hot holding: mashed potatoes checked at 145F-wiping cloth sanitizer at 100 ppm chlorine; test strips available-product containers properly labeled and stored - no cross contamination issues observed-chemicals bottles labeled and stored properly-dishwasher sanitizer concentration checked at 100 ppm chlorine-three-compartment sink sanitizer checked at 100 ppm chlorine-restrooms properly stocked and clean-discussed employee health policies with no problems noted.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-ice machine clean-ice scoop stored properly-reach-ins at 38F-40F-chemical bottles labeled and stored properly-per operator; dishwasher is leaving a film on glassware; therefore; kitchen dishwasher is currently used for all glassware washing.-rest rooms properly stocked and clean-alcohol advisory posted as required
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5/13/2009 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- General Comments that relate to this Inspection
Relabel containers of sugar; etc.Secure drain for rice machine to prevent cross-connection.
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3/27/2008 | Routine Inspection 1st | 98 |
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