| No violation noted during this evaluation. | 07/24/2014 | Non-Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BLADE OF TABLE MOUNTED CAN OPENER HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. ICE AND LEMON IN HAND SINK IN BAR AREA.HAND SINK IS FOR HAND WASHING ONLY. DO NOT USE AS DUMP SINK. USE DESIGNATED DUMP SINK.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. RIGHT FAUCET AT THREE BAY SINK DOES NOT SHUT OFF COMPLETELY.REPAIR ACCORDINGLY TO PREVENT CONTINUALLY LEAKING FAUCET.
Location: Kitchen
Equipment: 3-bay
|
07/16/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BLADE OF TABLE MOUNTED CAN OPENER HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. ICE AND LEMON IN HAND SINK IN BAR AREA.HAND SINK IS FOR HAND WASHING ONLY. DO NOT USE AS DUMP SINK. USE DESIGNATED DUMP SINK.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. RIGHT FAUCET AT THREE BAY SINK DOES NOT SHUT OFF COMPLETELY.REPAIR ACCORDINGLY TO PREVENT CONTINUALLY LEAKING FAUCET.
Location: Kitchen
Equipment: 3-bay
|
07/09/2014 | Routine |
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Single service roomSweat shirts on shelving holding cardboard pizza circlesstore personal items way from food and food contact items
Location: Back room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Walk in coolerFan covers and ceiling area dustyClean more regularly
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Expo counterSeveral wet towels sitting out on exporeturn to sani bucket when not in use
Location: Expo line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: EXPO/SERVER AREAthermometer broken in portioned sauce/dressing cooler
Location: Wait staff area
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BarCooler holding all bottle beers soiled on bottom and shelvingWalk in CoolerDoor handle to walk in cooler soiled Clean both more regularly
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BarCooler holding all bottle beers soiled on bottom and shelvingWalk in CoolerDoor handle to walk in cooler soiled Clean both more regularly
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Soda holster at bar soiled within2. Can opener blade soiled on prep sink in kitchenClean both more regularly
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Soda holster at bar soiled within2. Can opener blade soiled on prep sink in kitchenClean both more regularly
Location: Kitchen
Equipment: Can opener
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
11/18/2013 | Recheck |
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Single service roomSweat shirts on shelving holding cardboard pizza circlesstore personal items way from food and food contact items
Location: Back room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Expo counterSeveral wet towels sitting out on exporeturn to sani bucket when not in use
Location: Expo line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: EXPO/SERVER AREAthermometer broken in portioned sauce/dressing cooler
Location: Wait staff area
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BarCooler holding all bottle beers soiled on bottom and shelvingWalk in CoolerDoor handle to walk in cooler soiled Clean both more regularly
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BarCooler holding all bottle beers soiled on bottom and shelvingWalk in CoolerDoor handle to walk in cooler soiled Clean both more regularly
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Soda holster at bar soiled within2. Can opener blade soiled on prep sink in kitchenClean both more regularly
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Soda holster at bar soiled within2. Can opener blade soiled on prep sink in kitchenClean both more regularly
Location: Kitchen
Equipment: Can opener
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
11/11/2013 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Ensure all chemical bottles are labeled with content name
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drink on ice machine near the walk in coolerOpen Monster can on cook lineensure a lid and a straw
Location: Kitchen (back)
Equipment: Ice machine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drink on ice machine near the walk in coolerOpen Monster can on cook lineensure a lid and a straw
Location: Cook line
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Bucket and lexans in dishmachine handsinkremember no hand sink can be used for any other purpose than hand washing at any time
Location: Dish machine area
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: BARBar hand sink had ice in it as well as wet cloths stored on ituse dump sink for ice and store wet towels in sanibuckets.
Location: Bar
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: BARSanitizer read in scrubber/wash bayNo sanitizer read in sanitizer bayensure employees are testing for correct ph levels
Location: Bar
Equipment: 4-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean scales in dry storageensure equipment is cleaned prior to storing
Location: Dry storage
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide hand towels to dispenser in bar
Location: Bar
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Several ice scoops stored on ice machine near dry storage roomsome stored directly on ice machineensure all scoops are stored on or in a sanitary surfaceKnife on cookline stored in wet/damp clothsdiscontinuestore on rack, dry, in hot or agitating water onlyIce scoop at carry out window stored with handle touching icein ice binensure handle which touches hands does not touch ice
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Several ice scoops stored on ice machine near dry storage roomsome stored directly on ice machineensure all scoops are stored on or in a sanitary surfaceKnife on cookline stored in wet/damp clothsdiscontinuestore on rack, dry, in hot or agitating water onlyIce scoop at carry out window stored with handle touching icein ice binensure handle which touches hands does not touch ice
Location: Cook line
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Several ice scoops stored on ice machine near dry storage roomsome stored directly on ice machineensure all scoops are stored on or in a sanitary surfaceKnife on cookline stored in wet/damp clothsdiscontinuestore on rack, dry, in hot or agitating water onlyIce scoop at carry out window stored with handle touching icein ice binensure handle which touches hands does not touch ice
Location: Cook line
Equipment: Ice bin
|
05/31/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Ensure all chemical bottles are labeled with content name
Location: Cook line
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drink on ice machine near the walk in coolerOpen Monster can on cook lineensure a lid and a straw
Location: Kitchen (back)
Equipment: Ice machine
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drink on ice machine near the walk in coolerOpen Monster can on cook lineensure a lid and a straw
Location: Cook line
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Bucket and lexans in dishmachine handsinkremember no hand sink can be used for any other purpose than hand washing at any time
Location: Dish machine area
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: BARBar hand sink had ice in it as well as wet cloths stored on ituse dump sink for ice and store wet towels in sanibuckets.
Location: Bar
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: BARSanitizer read in scrubber/wash bayNo sanitizer read in sanitizer bayensure employees are testing for correct ph levels
Location: Bar
Equipment: 4-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean scales in dry storageensure equipment is cleaned prior to storing
Location: Dry storage
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide hand towels to dispenser in bar
Location: Bar
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Several ice scoops stored on ice machine near dry storage roomsome stored directly on ice machineensure all scoops are stored on or in a sanitary surfaceKnife on cookline stored in wet/damp clothsdiscontinuestore on rack, dry, in hot or agitating water onlyIce scoop at carry out window stored with handle touching icein ice binensure handle which touches hands does not touch ice
Location: Kitchen
Equipment: Ice machine
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Several ice scoops stored on ice machine near dry storage roomsome stored directly on ice machineensure all scoops are stored on or in a sanitary surfaceKnife on cookline stored in wet/damp clothsdiscontinuestore on rack, dry, in hot or agitating water onlyIce scoop at carry out window stored with handle touching icein ice binensure handle which touches hands does not touch ice
Location: Cook line
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Several ice scoops stored on ice machine near dry storage roomsome stored directly on ice machineensure all scoops are stored on or in a sanitary surfaceKnife on cookline stored in wet/damp clothsdiscontinuestore on rack, dry, in hot or agitating water onlyIce scoop at carry out window stored with handle touching icein ice binensure handle which touches hands does not touch ice
Location: Cook line
Equipment: Ice bin
|
05/24/2013 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlableld chemical bottle on dry storage shelfensure all chemicals are labeled and do not store on shef
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Excessive dust in the following ares1. Ceiling vent covers - paper storage - three bay area2. Behind ice machine between walk in cooler and ice machine compressor3. Soda box area
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean kick plate in ice machine near paper storage room
Location: Kitchen
Equipment: Ice machine
|
11/08/2012 | Routine |
| No violation noted during this evaluation. | 06/15/2012 | Non-Illness Complaint |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled chemical in bottle on top of dish machineensure all toxin bottles bear chemical name on bottle
Location: Dish machine area
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drink on top of dishmachineprovide lid and straw to all drinks in kitchen
Location: Dish machine area
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: container in hand sink at barstore nothing in or on a hand sink
Location: Bar
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please defrost and clean ice cream freezer in bar
Location: Bar
Equipment: Ice cream freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Please clean table mounted can opener blade to base
Location: Prep area
Equipment: Can opener
|
04/17/2012 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled chemical in bottle on top of dish machineensure all toxin bottles bear chemical name on bottle
Location: Dish machine area
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drink on top of dishmachineprovide lid and straw to all drinks in kitchen
Location: Dish machine area
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: container in hand sink at barstore nothing in or on a hand sink
Location: Bar
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please defrost and clean ice cream freezer in bar
Location: Bar
Equipment: Ice cream freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Please clean table mounted can opener blade to base
Location: Prep area
Equipment: Can opener
|
04/11/2012 | Routine |
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