- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: EQUIPMENT SEAL AT BAR- FRP/STAINLESS STEEL JOINT. OWNER STATSE THE FRP IS TEMPORARY AND WILL BE FINISHED WITH STAINLESS STEEL
Location: Bar
|
11/03/2014 | Pre-Licensing |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS ARE UNRETRAINED IN BAR AREA.
- Warewash solution(s) unclean (corrected)
Warewashing solution(s) at 3 bay soiled.
Correction: Warewashing solution(s) shall be maintained clean.
Comments: 4 BAY SINK IN BAR IS EXTREMELY SOILED. LARGE AMOUNT OF MOLD GROWING ABOVE THE FAUCET. PLEASE KEEP WAREWASH EQUIPMENT CLEAN.
Location: Bar
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD AND VENTS ARE SOILED. HAVE CLEANED.
Location: Kitchen
- 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: 1. FLOOR HEAVILY SOILED WITH DIRT AND FOOD DEBRIS. PULL EQUIPMENT AN DEEP CLEAN FLOOR.2. WALL NEXT THE HAND SINK IS SOILED FROM DIRTY WIPE CLOTH THROWN AGAINST THE WALL INTO A CONTAINER.3. WALL IN 3 BAY SINK AREA SOILED WITH ACCUMULATED FOOD DEBRIS ALSO THE FLOOR UNDER 3 BAY SINK.4. WALL IN BAR AREAS HEAVILY SOILED KEEP AREA CLEAN. FOLLOW ABOVE CORRECTIVE ACTION. MAY NEED TO INCORPORATE A CLEAN SCHEDULE, ALSO MAY NEED TO PAINT WALL IN KITCHEN ARE SOON
Location: Kitchen
- 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: 1. FLOOR HEAVILY SOILED WITH DIRT AND FOOD DEBRIS. PULL EQUIPMENT AN DEEP CLEAN FLOOR.2. WALL NEXT THE HAND SINK IS SOILED FROM DIRTY WIPE CLOTH THROWN AGAINST THE WALL INTO A CONTAINER.3. WALL IN 3 BAY SINK AREA SOILED WITH ACCUMULATED FOOD DEBRIS ALSO THE FLOOR UNDER 3 BAY SINK.4. WALL IN BAR AREAS HEAVILY SOILED KEEP AREA CLEAN. FOLLOW ABOVE CORRECTIVE ACTION. MAY NEED TO INCORPORATE A CLEAN SCHEDULE, ALSO MAY NEED TO PAINT WALL IN KITCHEN ARE SOON
Location: Kitchen
- 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: 1. FLOOR HEAVILY SOILED WITH DIRT AND FOOD DEBRIS. PULL EQUIPMENT AN DEEP CLEAN FLOOR.2. WALL NEXT THE HAND SINK IS SOILED FROM DIRTY WIPE CLOTH THROWN AGAINST THE WALL INTO A CONTAINER.3. WALL IN 3 BAY SINK AREA SOILED WITH ACCUMULATED FOOD DEBRIS ALSO THE FLOOR UNDER 3 BAY SINK.4. WALL IN BAR AREAS HEAVILY SOILED KEEP AREA CLEAN. FOLLOW ABOVE CORRECTIVE ACTION. MAY NEED TO INCORPORATE A CLEAN SCHEDULE, ALSO MAY NEED TO PAINT WALL IN KITCHEN ARE SOON
Location: Three bay area
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. OBSERVED SEVERAL BAGS OF MEAT STORED ON THE 3 BAY SINK IMPROPERLY THAWING . THAW FOOD USING ONE OF THE ABOVE CORRECTIVE ACTION.
Location: Three bay area
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE IN BETWEEN THE GRILL AND UPRIGHT FREEZER IS EXTREMELY SOILED WITH DUST AND FOOD DEBIS.2. WOODEN SHELVING IN BAR AREA ARE EXTREMELY SOILED. 3. WOODEN SHELVING IN THE KITCHEN AREA ARE EXTREMELY SOILED.* IF WOOD IS UNABLE BE CLEANED, PAINTING AND SEALING WILL NEED TO BE DONE SOON. WOOD IS NOT EASILY CLEANABLE
Location: Cook line
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE IN BETWEEN THE GRILL AND UPRIGHT FREEZER IS EXTREMELY SOILED WITH DUST AND FOOD DEBIS.2. WOODEN SHELVING IN BAR AREA ARE EXTREMELY SOILED. 3. WOODEN SHELVING IN THE KITCHEN AREA ARE EXTREMELY SOILED.* IF WOOD IS UNABLE BE CLEANED, PAINTING AND SEALING WILL NEED TO BE DONE SOON. WOOD IS NOT EASILY CLEANABLE
Location: Bar
Equipment: Wood shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE IN BETWEEN THE GRILL AND UPRIGHT FREEZER IS EXTREMELY SOILED WITH DUST AND FOOD DEBIS.2. WOODEN SHELVING IN BAR AREA ARE EXTREMELY SOILED. 3. WOODEN SHELVING IN THE KITCHEN AREA ARE EXTREMELY SOILED.* IF WOOD IS UNABLE BE CLEANED, PAINTING AND SEALING WILL NEED TO BE DONE SOON. WOOD IS NOT EASILY CLEANABLE
Location: Kitchen
Equipment: Wood shelving
- 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. OBSERVED AN EXTREME AMOUNT OF MOLD IN ALL THE SODA GUN AND HOLSTERS AT THE BAR. 2. BEVERAGE TUBING IN BAR EXTREMELY SOILED3. UPRIGHT FREEZER IS SOILED IN THE INTERIOR. 4. BUN COFFEE EQUIPMENT IS SOILED.5. BOTH ICE BINS ARE MOLDY ON THE EXTERIOR SURFACE IN THE BAR . PLEASE CLEAN THESE AREA MORE FREQUENTLY. MAY NEED TO INCORPORATE A CLEAN SCHEDULE,
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. OBSERVED AN EXTREME AMOUNT OF MOLD IN ALL THE SODA GUN AND HOLSTERS AT THE BAR. 2. BEVERAGE TUBING IN BAR EXTREMELY SOILED3. UPRIGHT FREEZER IS SOILED IN THE INTERIOR. 4. BUN COFFEE EQUIPMENT IS SOILED.5. BOTH ICE BINS ARE MOLDY ON THE EXTERIOR SURFACE IN THE BAR . PLEASE CLEAN THESE AREA MORE FREQUENTLY. MAY NEED TO INCORPORATE A CLEAN SCHEDULE,
Location: Bar
Equipment: -
- 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. OBSERVED AN EXTREME AMOUNT OF MOLD IN ALL THE SODA GUN AND HOLSTERS AT THE BAR. 2. BEVERAGE TUBING IN BAR EXTREMELY SOILED3. UPRIGHT FREEZER IS SOILED IN THE INTERIOR. 4. BUN COFFEE EQUIPMENT IS SOILED.5. BOTH ICE BINS ARE MOLDY ON THE EXTERIOR SURFACE IN THE BAR . PLEASE CLEAN THESE AREA MORE FREQUENTLY. MAY NEED TO INCORPORATE A CLEAN SCHEDULE,
Location: Kitchen
Equipment: Upright 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: 1. OBSERVED AN EXTREME AMOUNT OF MOLD IN ALL THE SODA GUN AND HOLSTERS AT THE BAR. 2. BEVERAGE TUBING IN BAR EXTREMELY SOILED3. UPRIGHT FREEZER IS SOILED IN THE INTERIOR. 4. BUN COFFEE EQUIPMENT IS SOILED.5. BOTH ICE BINS ARE MOLDY ON THE EXTERIOR SURFACE IN THE BAR . PLEASE CLEAN THESE AREA MORE FREQUENTLY. MAY NEED TO INCORPORATE A CLEAN SCHEDULE,
Location: Kitchen
- 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. OBSERVED AN EXTREME AMOUNT OF MOLD IN ALL THE SODA GUN AND HOLSTERS AT THE BAR. 2. BEVERAGE TUBING IN BAR EXTREMELY SOILED3. UPRIGHT FREEZER IS SOILED IN THE INTERIOR. 4. BUN COFFEE EQUIPMENT IS SOILED.5. BOTH ICE BINS ARE MOLDY ON THE EXTERIOR SURFACE IN THE BAR . PLEASE CLEAN THESE AREA MORE FREQUENTLY. MAY NEED TO INCORPORATE A CLEAN SCHEDULE,
Location: Bar
Equipment: Ice bin
|
08/08/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS ARE UNRETRAINED IN BAR AREA.
- Warewash solution(s) unclean
Warewashing solution(s) at 3 bay soiled.
Correction: Warewashing solution(s) shall be maintained clean.
Comments: 4 BAY SINK IN BAR IS EXTREMELY SOILED. LARGE AMOUNT OF MOLD GROWING ABOVE THE FAUCET. PLEASE KEEP WAREWASH EQUIPMENT CLEAN.
Location: Bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD AND VENTS ARE SOILED. HAVE CLEANED.
Location: Kitchen
- 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: 1. FLOOR HEAVILY SOILED WITH DIRT AND FOOD DEBRIS. PULL EQUIPMENT AN DEEP CLEAN FLOOR.2. WALL NEXT THE HAND SINK IS SOILED FROM DIRTY WIPE CLOTH THROWN AGAINST THE WALL INTO A CONTAINER.3. WALL IN 3 BAY SINK AREA SOILED WITH ACCUMULATED FOOD DEBRIS ALSO THE FLOOR UNDER 3 BAY SINK.4. WALL IN BAR AREAS HEAVILY SOILED KEEP AREA CLEAN. FOLLOW ABOVE CORRECTIVE ACTION. MAY NEED TO INCORPORATE A CLEAN SCHEDULE, ALSO MAY NEED TO PAINT WALL IN KITCHEN ARE SOON
Location: Kitchen
- 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: 1. FLOOR HEAVILY SOILED WITH DIRT AND FOOD DEBRIS. PULL EQUIPMENT AN DEEP CLEAN FLOOR.2. WALL NEXT THE HAND SINK IS SOILED FROM DIRTY WIPE CLOTH THROWN AGAINST THE WALL INTO A CONTAINER.3. WALL IN 3 BAY SINK AREA SOILED WITH ACCUMULATED FOOD DEBRIS ALSO THE FLOOR UNDER 3 BAY SINK.4. WALL IN BAR AREAS HEAVILY SOILED KEEP AREA CLEAN. FOLLOW ABOVE CORRECTIVE ACTION. MAY NEED TO INCORPORATE A CLEAN SCHEDULE, ALSO MAY NEED TO PAINT WALL IN KITCHEN ARE SOON
Location: Kitchen
- 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: 1. FLOOR HEAVILY SOILED WITH DIRT AND FOOD DEBRIS. PULL EQUIPMENT AN DEEP CLEAN FLOOR.2. WALL NEXT THE HAND SINK IS SOILED FROM DIRTY WIPE CLOTH THROWN AGAINST THE WALL INTO A CONTAINER.3. WALL IN 3 BAY SINK AREA SOILED WITH ACCUMULATED FOOD DEBRIS ALSO THE FLOOR UNDER 3 BAY SINK.4. WALL IN BAR AREAS HEAVILY SOILED KEEP AREA CLEAN. FOLLOW ABOVE CORRECTIVE ACTION. MAY NEED TO INCORPORATE A CLEAN SCHEDULE, ALSO MAY NEED TO PAINT WALL IN KITCHEN ARE SOON
Location: Three bay area
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. OBSERVED SEVERAL BAGS OF MEAT STORED ON THE 3 BAY SINK IMPROPERLY THAWING . THAW FOOD USING ONE OF THE ABOVE CORRECTIVE ACTION.
Location: Three bay area
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE IN BETWEEN THE GRILL AND UPRIGHT FREEZER IS EXTREMELY SOILED WITH DUST AND FOOD DEBIS.2. WOODEN SHELVING IN BAR AREA ARE EXTREMELY SOILED. 3. WOODEN SHELVING IN THE KITCHEN AREA ARE EXTREMELY SOILED.* IF WOOD IS UNABLE BE CLEANED, PAINTING AND SEALING WILL NEED TO BE DONE SOON. WOOD IS NOT EASILY CLEANABLE
Location: Cook line
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE IN BETWEEN THE GRILL AND UPRIGHT FREEZER IS EXTREMELY SOILED WITH DUST AND FOOD DEBIS.2. WOODEN SHELVING IN BAR AREA ARE EXTREMELY SOILED. 3. WOODEN SHELVING IN THE KITCHEN AREA ARE EXTREMELY SOILED.* IF WOOD IS UNABLE BE CLEANED, PAINTING AND SEALING WILL NEED TO BE DONE SOON. WOOD IS NOT EASILY CLEANABLE
Location: Bar
Equipment: Wood shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE IN BETWEEN THE GRILL AND UPRIGHT FREEZER IS EXTREMELY SOILED WITH DUST AND FOOD DEBIS.2. WOODEN SHELVING IN BAR AREA ARE EXTREMELY SOILED. 3. WOODEN SHELVING IN THE KITCHEN AREA ARE EXTREMELY SOILED.* IF WOOD IS UNABLE BE CLEANED, PAINTING AND SEALING WILL NEED TO BE DONE SOON. WOOD IS NOT EASILY CLEANABLE
Location: Kitchen
Equipment: Wood shelving
- 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. OBSERVED AN EXTREME AMOUNT OF MOLD IN ALL THE SODA GUN AND HOLSTERS AT THE BAR. 2. BEVERAGE TUBING IN BAR EXTREMELY SOILED3. UPRIGHT FREEZER IS SOILED IN THE INTERIOR. 4. BUN COFFEE EQUIPMENT IS SOILED.5. BOTH ICE BINS ARE MOLDY ON THE EXTERIOR SURFACE IN THE BAR . PLEASE CLEAN THESE AREA MORE FREQUENTLY. MAY NEED TO INCORPORATE A CLEAN SCHEDULE,
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. OBSERVED AN EXTREME AMOUNT OF MOLD IN ALL THE SODA GUN AND HOLSTERS AT THE BAR. 2. BEVERAGE TUBING IN BAR EXTREMELY SOILED3. UPRIGHT FREEZER IS SOILED IN THE INTERIOR. 4. BUN COFFEE EQUIPMENT IS SOILED.5. BOTH ICE BINS ARE MOLDY ON THE EXTERIOR SURFACE IN THE BAR . PLEASE CLEAN THESE AREA MORE FREQUENTLY. MAY NEED TO INCORPORATE A CLEAN SCHEDULE,
Location: Bar
Equipment: -
- 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. OBSERVED AN EXTREME AMOUNT OF MOLD IN ALL THE SODA GUN AND HOLSTERS AT THE BAR. 2. BEVERAGE TUBING IN BAR EXTREMELY SOILED3. UPRIGHT FREEZER IS SOILED IN THE INTERIOR. 4. BUN COFFEE EQUIPMENT IS SOILED.5. BOTH ICE BINS ARE MOLDY ON THE EXTERIOR SURFACE IN THE BAR . PLEASE CLEAN THESE AREA MORE FREQUENTLY. MAY NEED TO INCORPORATE A CLEAN SCHEDULE,
Location: Kitchen
Equipment: Upright 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: 1. OBSERVED AN EXTREME AMOUNT OF MOLD IN ALL THE SODA GUN AND HOLSTERS AT THE BAR. 2. BEVERAGE TUBING IN BAR EXTREMELY SOILED3. UPRIGHT FREEZER IS SOILED IN THE INTERIOR. 4. BUN COFFEE EQUIPMENT IS SOILED.5. BOTH ICE BINS ARE MOLDY ON THE EXTERIOR SURFACE IN THE BAR . PLEASE CLEAN THESE AREA MORE FREQUENTLY. MAY NEED TO INCORPORATE A CLEAN SCHEDULE,
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: 1. OBSERVED AN EXTREME AMOUNT OF MOLD IN ALL THE SODA GUN AND HOLSTERS AT THE BAR. 2. BEVERAGE TUBING IN BAR EXTREMELY SOILED3. UPRIGHT FREEZER IS SOILED IN THE INTERIOR. 4. BUN COFFEE EQUIPMENT IS SOILED.5. BOTH ICE BINS ARE MOLDY ON THE EXTERIOR SURFACE IN THE BAR . PLEASE CLEAN THESE AREA MORE FREQUENTLY. MAY NEED TO INCORPORATE A CLEAN SCHEDULE,
Location: Bar
Equipment: Ice bin
|
07/29/2014 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored over beverages and prepackaged salads in the walk in cooler.
Location: Walk-in cooler
- 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: Walls and floors are soiled in the gap between the cold top cooler and the kitchen wall.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the deep fryer and the flat grill are soiled with grease and food debris. The bottom shelves of the wooden cabinets, the steel cook line tables, and the small wooden shelving next to the cook line are soiled.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the deep fryer and the flat grill are soiled with grease and food debris. The bottom shelves of the wooden cabinets, the steel cook line tables, and the small wooden shelving next to the cook line are soiled.
Location: Cook line
Equipment: Flat grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the deep fryer and the flat grill are soiled with grease and food debris. The bottom shelves of the wooden cabinets, the steel cook line tables, and the small wooden shelving next to the cook line are soiled.
Location: Prep area
Equipment: Wood shelving
- 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: All of the soda guns and holsters on the bar are soiled.
Location: Bar
Equipment: Soda gun & holster
|
10/30/2013 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored over beverages and prepackaged salads in the walk in cooler.
Location: Walk-in cooler
- 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: Walls and floors are soiled in the gap between the cold top cooler and the kitchen wall.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the deep fryer and the flat grill are soiled with grease and food debris. The bottom shelves of the wooden cabinets, the steel cook line tables, and the small wooden shelving next to the cook line are soiled.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the deep fryer and the flat grill are soiled with grease and food debris. The bottom shelves of the wooden cabinets, the steel cook line tables, and the small wooden shelving next to the cook line are soiled.
Location: Cook line
Equipment: Flat grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the deep fryer and the flat grill are soiled with grease and food debris. The bottom shelves of the wooden cabinets, the steel cook line tables, and the small wooden shelving next to the cook line are soiled.
Location: Prep area
Equipment: Wood shelving
- 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: All of the soda guns and holsters on the bar are soiled.
Location: Bar
Equipment: Soda gun & holster
|
10/22/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SIGNS PROVIDED TO MANAGER.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. PLEASE CLEAN INTERIOR OF MAKE TABLE COOLER.
Location: Kitchen
Equipment: Make table cooler
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding. PLEASE PROVIDE WHERE MISSING.
Location: Kitchen
- 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. PLEASE CLEAN SOILED FLOOR/WALL JUNCTURES, AND APPLICABLE WALL/CEILING AREAS.
Location: Kitchen
- 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. PLEASE CLEAN SOILED FLOOR/WALL JUNCTURES, AND APPLICABLE WALL/CEILING AREAS.
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. PLEASE RE-SEAL TO WALL WITH SILICONE SEALER.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. PLEASE RE-SEAL TO WALL WITH SILICONE SEALER.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Wood shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Metal shelving
- 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. PLEASE CLEAN SODA GUN AND HOLSTER AND ATTACH DRAIN LINES.
Location: Bar
Equipment: Soda gun & holster
|
05/07/2013 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SIGNS PROVIDED TO MANAGER.
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. PLEASE CLEAN INTERIOR OF MAKE TABLE COOLER.
Location: Kitchen
Equipment: Make table cooler
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding. PLEASE PROVIDE WHERE MISSING.
Location: Kitchen
- 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. PLEASE CLEAN SOILED FLOOR/WALL JUNCTURES, AND APPLICABLE WALL/CEILING AREAS.
Location: Kitchen
- 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. PLEASE CLEAN SOILED FLOOR/WALL JUNCTURES, AND APPLICABLE WALL/CEILING AREAS.
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. PLEASE RE-SEAL TO WALL WITH SILICONE SEALER.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. PLEASE RE-SEAL TO WALL WITH SILICONE SEALER.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Wood shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Metal shelving
- 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. PLEASE CLEAN SODA GUN AND HOLSTER AND ATTACH DRAIN LINES.
Location: Bar
Equipment: Soda gun & holster
|
04/30/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK OBSERVED NOT SECURED AT THE BAR. RESTRAIN TANK WITH CHAIN PROVIDED.
- 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: SPRAY BOTTLE OF GLASS CLEANER IN THE KITCHEN OBSERVED LABELED SANITIZER. ALL CHEMICALS MUST BE PROPERLY LABELED AS TO THEIR CONTENTS.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW STEAKS AND RAW BACON OBSERVED STORED ON TOP OF SLICED HAM IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BLEACH WATER CONCENTRATION IN BUCKET ON THE THREE-COMPARTMENT SINK MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS WHEN PREPARING FOODS.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT ENTRANCE DOORS OBSERVED PROPPED OPEN UPON ARRIVAL FOR INSPECTION. IF THE DOORS ARE KEPT OPEN FOR VENTILATION OR OTHER PURPOSE, THEY MUST BE PROTECTED FROM INSECT AND RODENT ENTRY (SCREEN DOOR).
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: SINGLE-USE FORKS OBSERVED STORED WITH THE HANDLES DOWN IN CONTAINER IN THE KITCHEN. STORE UTENSILS WITH THE HANDLES UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING OBSERVED MISSING UNDER THE HAND SINK AND THREE-COMPARTMENT SINK IN THE KITCHEN. PROVIDE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) CONTINUE CLEANING PROGRESS UNDERNEATH THE FLAT GRILL AND FRYER ON THE COOK LINE.(2) EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE WOOD SHELVING IN THE KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Kitchen
Equipment: Flat grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) CONTINUE CLEANING PROGRESS UNDERNEATH THE FLAT GRILL AND FRYER ON THE COOK LINE.(2) EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE WOOD SHELVING IN THE KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Equipment: Deep fryer
- 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: EXCESSIVE MOLD BUILD-UP AND STANDING WATER OBSERVED IN ALL THE SODA GUNS AND HOLSTERS AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Bar
Equipment: Soda gun & holster
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE WOMEN'S RESTROOM. PROVIDE.
Location: Restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO TEST KIT AVAILABLE FOR QUAT SANITIZER. PROVIDE.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO TEST KIT AVAILABLE FOR QUAT SANITIZER. PROVIDE.
Location: Bar
|
08/20/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK OBSERVED NOT SECURED AT THE BAR. RESTRAIN TANK WITH CHAIN PROVIDED.
- 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: SPRAY BOTTLE OF GLASS CLEANER IN THE KITCHEN OBSERVED LABELED SANITIZER. ALL CHEMICALS MUST BE PROPERLY LABELED AS TO THEIR CONTENTS.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW STEAKS AND RAW BACON OBSERVED STORED ON TOP OF SLICED HAM IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BLEACH WATER CONCENTRATION IN BUCKET ON THE THREE-COMPARTMENT SINK MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS WHEN PREPARING FOODS.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: SINGLE-USE FORKS OBSERVED STORED WITH THE HANDLES DOWN IN CONTAINER IN THE KITCHEN. STORE UTENSILS WITH THE HANDLES UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING OBSERVED MISSING UNDER THE HAND SINK AND THREE-COMPARTMENT SINK IN THE KITCHEN. PROVIDE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE BUILD-UP AND GREASE OBSERVED ON THE SIDES AND UNDERNEATH THE FLAT GRILL AND FRYER ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE WOOD SHELVING IN THE KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Kitchen
Equipment: Flat grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE BUILD-UP AND GREASE OBSERVED ON THE SIDES AND UNDERNEATH THE FLAT GRILL AND FRYER ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE WOOD SHELVING IN THE KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Equipment: Deep fryer
- 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: EXCESSIVE MOLD BUILD-UP AND STANDING WATER OBSERVED IN ALL THE SODA GUNS AND HOLSTERS AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Bar
Equipment: Soda gun & holster
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE WOMEN'S RESTROOM. PROVIDE.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO TEST KITS AVAILABLE FOR CHLORINE AND QUAT SANITIZERS. PROVIDE.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO TEST KITS AVAILABLE FOR CHLORINE AND QUAT SANITIZERS. PROVIDE.
Location: Bar
|
08/13/2012 | Routine |
| No violation noted during this evaluation. | 06/27/2012 | Non-Illness Complaint |
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Vent guards in the reach in cooler in the kitchen are soiled. Please clean.2. Vent guard in the walk-in cooler is heavily soiled. Please clean.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Vent guards in the reach in cooler in the kitchen are soiled. Please clean.2. Vent guard in the walk-in cooler is heavily soiled. Please clean.
Location: Walk-in cooler
- 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: Walls and shelving in the kitchen are soiled. Please clean as often asnecessary to keep clean.***IN PROGRESS***
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook 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: All coolers and freezers must have a thermometer inside of them.
Location: Kitchen
- 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: All coolers and freezers must have a thermometer inside of them.
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Currently using dish soap until the truck with soap refills comes in today.
Location: Kitchen (back)
|
01/05/2012 | Recheck |
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Vent guards in the reach in cooler in the kitchen are soiled. Please clean.2. Vent guard in the walk-in cooler is heavily soiled. Please clean.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Vent guards in the reach in cooler in the kitchen are soiled. Please clean.2. Vent guard in the walk-in cooler is heavily soiled. Please clean.
Location: Walk-in cooler
- 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: Walls and shelving in the kitchen are soiled. Please clean as often asnecessary to keep clean.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook 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: All coolers and freezers must have a thermometer inside of them.
Location: Kitchen
- 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: All coolers and freezers must have a thermometer inside of them.
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Currently using dish soap until the truck with soap refills comes in today.
Location: Kitchen (back)
|
12/30/2011 | Routine |
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