- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: CHILI BEING REHEATED IN WARMER AND TEMPERATURE WAS AT 58 DEGREES. REHEAT FOOD QUICKLY TO 165 DEGREES AND MAINTAIN TEMPERATURE AT 135 DEGREES F.
Location: Kitchen
Equipment: Steam table
- 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 BOTLLE OF INFANT FORMULA AND OPEN POWER AIDE BOTTLE IN WALK IN COOLER. KEEP EMPLOYEE FOOD AND DRINKS AWAY FROM FOOD STORAGE AREAS.
Location: Walk-in cooler
- 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.
Comments: BACK OF MEAT SLICER IS SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LEFT OVER SPINACH DIP AND OTHER LEFT OVER FOODS UNMARKED IN WALK IN COOLER. ALL LEFT OVER FOODS HELD MORE THAN 24 HOURS NEED TO BE DATE MARKED.
Location: Walk-in cooler
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN MOP BUCKET IN MIDDLE BAR AREA. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Bar
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: BOTTLE OF GRENADINE HAD MOLD INSIDE OF IT. BOTTLE DISCARDED. CORRECTED ON SITE.
Location: Bar
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BUCKETS OF PICKLES AND FLOUR STORED ON FLOOR IN KITCHEN AND WALK IN COOLER. STORE ALL FOOD PRODUCT AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BUCKETS OF PICKLES AND FLOUR STORED ON FLOOR IN KITCHEN AND WALK IN COOLER. STORE ALL FOOD PRODUCT AT LEAST 6 INCHES OFF OF THE FLOOR.
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: ICE DISPENSING PLATFORMS ARE SOILED IN BACK ROOM, BAR AND DRY STORAGE AREAS. CLEAN ALL ICE BINS
Location: Back room
Equipment: Ice bin
- 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: ICE DISPENSING PLATFORMS ARE SOILED IN BACK ROOM, BAR AND DRY STORAGE AREAS. CLEAN ALL ICE BINS
Location: Bar
Equipment: Ice bin
- 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: ICE DISPENSING PLATFORMS ARE SOILED IN BACK ROOM, BAR AND DRY STORAGE AREAS. CLEAN ALL ICE BINS
Location: Dry storage
Equipment: Ice bin
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP DISPENSER FOR HAND SINK IN BACK ROOM IS BROKEN. REPAIR SOAP DISPENSER.
Location: Back room
Equipment: Hand sink
|
06/16/2014 | Recheck |
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: CHILI BEING REHEATED IN WARMER AND TEMPERATURE WAS AT 58 DEGREES. REHEAT FOOD QUICKLY TO 165 DEGREES AND MAINTAIN TEMPERATURE AT 135 DEGREES F.
Location: Kitchen
Equipment: Steam table
- 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 BOTLLE OF INFANT FORMULA AND OPEN POWER AIDE BOTTLE IN WALK IN COOLER. KEEP EMPLOYEE FOOD AND DRINKS AWAY FROM FOOD STORAGE AREAS.
Location: Walk-in cooler
- 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.
Comments: BACK OF MEAT SLICER IS SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LEFT OVER SPINACH DIP AND OTHER LEFT OVER FOODS UNMARKED IN WALK IN COOLER. ALL LEFT OVER FOODS HELD MORE THAN 24 HOURS NEED TO BE DATE MARKED.
Location: Walk-in cooler
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN MOP BUCKET IN MIDDLE BAR AREA. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Bar
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: BOTTLE OF GRENADINE HAD MOLD INSIDE OF IT. BOTTLE DISCARDED. CORRECTED ON SITE.
Location: Bar
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BUCKETS OF PICKLES AND FLOUR STORED ON FLOOR IN KITCHEN AND WALK IN COOLER. STORE ALL FOOD PRODUCT AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BUCKETS OF PICKLES AND FLOUR STORED ON FLOOR IN KITCHEN AND WALK IN COOLER. STORE ALL FOOD PRODUCT AT LEAST 6 INCHES OFF OF THE FLOOR.
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: ICE DISPENSING PLATFORMS ARE SOILED IN BACK ROOM, BAR AND DRY STORAGE AREAS. CLEAN ALL ICE BINS
Location: Back room
Equipment: Ice bin
- 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: ICE DISPENSING PLATFORMS ARE SOILED IN BACK ROOM, BAR AND DRY STORAGE AREAS. CLEAN ALL ICE BINS
Location: Bar
Equipment: Ice bin
- 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: ICE DISPENSING PLATFORMS ARE SOILED IN BACK ROOM, BAR AND DRY STORAGE AREAS. CLEAN ALL ICE BINS
Location: Dry storage
Equipment: Ice bin
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP DISPENSER FOR HAND SINK IN BACK ROOM IS BROKEN. REPAIR SOAP DISPENSER.
Location: Back room
Equipment: Hand sink
|
06/09/2014 | Routine |
| No violation noted during this evaluation. | 02/14/2014 | Pre-Licensing |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Gloves applied without hand washinghands must be washed each time gloves are applied
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: hand sink must be in bar area of bar next to cafe - Handsink shown on plan for new bar area near Cafehand sink must be added to cafe remodel - Facility to change unused mop sink nearby to a NSF approved hand sink
Location: Bar
Equipment: Hand sink
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: hand sink must be in bar area of bar next to cafe - Handsink shown on plan for new bar area near Cafehand sink must be added to cafe remodel - Facility to change unused mop sink nearby to a NSF approved hand sink
Location: Service counter
Equipment: Hand sink
- 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: Grease/oil buckets set in front of handsinkremovehandsink must be accessible at all times12-3New oil container to arrive any day nowaccording to Ken
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Provide hair protection to employees in cafe12-3Facility will order hats
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Restore lighting to dry storage area of cafe12-3Will be done at remodel completion
Location: Back room
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Tile coving broken and missing in cafe 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: Ice machine area in dry storage on both sides of cafe soiled and have water pooling
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: Ice machine area in dry storage on both sides of cafe soiled and have water pooling
Location: Dry storage
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: 2nd bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: 2nd bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Grease trap capacity too small at cafe three bay sinkprovide 40 pound capacity or larger
Location: Three bay area
- 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: Ensure ice scoop handle does not contact ice
Location: Kitchen
- 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: Ensure ice scoop handle does not contact ice
Location: Bar
|
12/03/2013 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Gloves applied without hand washinghands must be washed each time gloves are applied
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: hand sink must be in bar area of bar next to cafehand sink must be added to cafe remodel
Location: Bar
Equipment: Hand sink
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: hand sink must be in bar area of bar next to cafehand sink must be added to cafe remodel
Location: Service counter
Equipment: Hand sink
- 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: Grease/oil buckets set in front of handsinkremovehandsink must be accessible at all times
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Provide hair protection to employees in cafe
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Restore lighting to dry storage area of cafe
Location: Back room
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Tile coving broken and missing in cafe 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: Ice machine area in dry storage on both sides of cafe soiled and have water pooling
Location: Back room
- 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: Ice machine area in dry storage on both sides of cafe soiled and have water pooling
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Grease trap capacity too small at cafe three bay sinkprovide 40 pound capacity or larger
Location: Three bay area
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ensure ice scoop handle does not contact ice
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ensure ice scoop handle does not contact ice
Location: Bar
|
11/26/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAFE PREP SIDEMagnetic knife rack has soiled pizza cutters storedall knives must be cleaned and sanitized prior to storage
Location: Prep area
Equipment: Knife/utensil rack
- 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.
Comments: CAFEcookline pizza and sandwich coolersprep side freezersgaskets are soiled - or inside coolers bottom shelving soiledClean more regularly
Location: Cook line
- 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.
Comments: CAFEcookline pizza and sandwich coolersprep side freezersgaskets are soiled - or inside coolers bottom shelving soiledClean more regularly
Location: Prep area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 5-15 Cafe employees must wear hair protection
- 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: STORAGE BETWEEN SHARKEYS AND CAFESingle service cup boxes on floorstore up at least 6 inches
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Sharkeys LoungeBoxes of pitchers on floorkeep clean items up off floor at least 6 inches
Location: 2nd bar
- Studs, joists and rafters
Studs, joists, and rafters exposed to moisture.
Correction: Studs, joist, and rafters may not be exposed in areas subject to moisture.
Comments: Sharkeys LoungeWooden stud rail under bar top over ice bin area is decayingwood should not be used in area of moistureWood is molding and falling apartremove and replace with cleanable, durable surface5-15To be done at remodel
Location: 2nd bar
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: STORAGE BETWEEN SHARKEYS AND CAFEWall near outlet missingclose in wall - repair
Location: Dry storage
- 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: CAFE - DRY STORAGE NEAR WALK IN COOLERfloor under can shelving is soiledclean
Location: Back room
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: WALK IN COOLER CAFELower shelf on plastic shelving must be raised to a six inch clearance
Location: Walk-in cooler
Equipment: Plastic shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAFEPlastic storage bins holding condiments and coffee are soiled - NOT DONE CLEANED DIFFERENT SHELVINGcleanCAFE WALK IN COOLERwalk in cooler door is heavily soiledall blackish build up can be cleaneddo not allow it to build up
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAFEPlastic storage bins holding condiments and coffee are soiled - NOT DONE CLEANED DIFFERENT SHELVINGcleanCAFE WALK IN COOLERwalk in cooler door is heavily soiledall blackish build up can be cleaneddo not allow it to build up
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: Sharkeys LoungeSoda holster soiled and developing mold - clean more regularly
Location: 2nd bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: CAFE PREP SIDEHand sink has no disposable towelskeep handsink stocked at all times
Location: Prep area
Equipment: Hand sink
- 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: STORAGE BETWEEN SHARKEYS AND CAFEice scoop stored directly on ice machinestore in or on a sanitary surface
Location: Dry storage
|
05/15/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAFE PREP SIDEMagnetic knife rack has soiled pizza cutters storedall knives must be cleaned and sanitized prior to storage
Location: Prep area
Equipment: Knife/utensil rack
- 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.
Comments: CAFEcookline pizza and sandwich coolersprep side freezersgaskets are soiled - or inside coolers bottom shelving soiledClean more regularly
Location: Cook line
- 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.
Comments: CAFEcookline pizza and sandwich coolersprep side freezersgaskets are soiled - or inside coolers bottom shelving soiledClean more regularly
Location: Prep area
- Single Service/Equipment storage
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: STORAGE BETWEEN SHARKEYS AND CAFESingle service cup boxes on floorstore up at least 6 inches
Location: Dry storage
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Sharkeys LoungeBoxes of pitchers on floorkeep clean items up off floor at least 6 inches
Location: 2nd bar
- Studs, joists and rafters
Studs, joists, and rafters exposed to moisture.
Correction: Studs, joist, and rafters may not be exposed in areas subject to moisture.
Comments: Sharkeys LoungeWooden stud rail under bar top over ice bin area is decayingwood should not be used in area of moistureWood is molding and falling apartremove and replace with cleanable, durable surface
Location: 2nd bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: STORAGE BETWEEN SHARKEYS AND CAFEWall near outlet missingclose in wall - repair
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: CAFE - DRY STORAGE NEAR WALK IN COOLERfloor under can shelving is soiledclean
Location: Back room
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: WALK IN COOLER CAFELower shelf on plastic shelving must be raised to a six inch clearance
Location: Walk-in cooler
Equipment: Plastic shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAFEPlastic storage bins holding condiments and coffee are soiledcleanCAFE WALK IN COOLERwalk in cooler door is heavily soiledall blackish build up can be cleaneddo not allow it to build up
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAFEPlastic storage bins holding condiments and coffee are soiledcleanCAFE WALK IN COOLERwalk in cooler door is heavily soiledall blackish build up can be cleaneddo not allow it to build up
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: Sharkeys LoungeSoda holster soiked and developing mold - clean more regularly
Location: 2nd bar
Equipment: Soda gun & holster
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: CAFE PREP SIDEHand sink has no disposable towelskeep handsink stocked at all times
Location: Prep area
Equipment: Hand sink
- 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: STORAGE BETWEEN SHARKEYS AND CAFEice scoop stored directly on ice machinestore in or on a sanitary surface
Location: Dry storage
|
05/09/2013 | Routine |
- 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: BAR DRY STORAGE BETWEEN BAR AND CAFEclean floor behind soda boxesclean floor beside ice machine and pizza box stacksCAFE STORAGE AND CAFE WALK IN COOLERclean area under mop sinkclean area around ice machine near exit doorclean floor in walk in cooler under and around pickle buckets - NO
Location: Dry storage
- 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: BAR DRY STORAGE BETWEEN BAR AND CAFEclean floor behind soda boxesclean floor beside ice machine and pizza box stacksCAFE STORAGE AND CAFE WALK IN COOLERclean area under mop sinkclean area around ice machine near exit doorclean floor in walk in cooler under and around pickle buckets - NO
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: clean soda gun cover in bar near cafe
Location: 2nd 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: Clean insides and gaskets of coolers on cafe cook line
Location: Cook line
Equipment: Pizza make table
- 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: Clean insides and gaskets of coolers on cafe cook line
Equipment: Sandwich make table
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean conveyer and unde side of pizza oven
Location: Cook line
Equipment: Pizza oven
|
11/14/2012 | Recheck |
- 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: BAR DRY STORAGE BETWEEN BAR AND CAFEclean floor behind soda boxesclean floor beside ice machine and pizza box stacksCAFE STORAGE AND CAFE WALK IN COOLERclean area under mop sinkclean area around ice machine near exit doorclean floor in walk in cooler under and around pickle buckets
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: BAR DRY STORAGE BETWEEN BAR AND CAFEclean floor behind soda boxesclean floor beside ice machine and pizza box stacksCAFE STORAGE AND CAFE WALK IN COOLERclean area under mop sinkclean area around ice machine near exit doorclean floor in walk in cooler under and around pickle buckets
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: clean soda gun cover in bar near cafe
Location: 2nd 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: Clean insides and gaskets of coolers on cafe cook line
Location: Cook line
Equipment: Pizza make table
- 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 insides and gaskets of coolers on cafe cook line
Equipment: Sandwich make table
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean conveyer and unde side of pizza oven
Location: Cook line
Equipment: Pizza oven
|
11/07/2012 | Routine |
- 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: Food employees must wear hair retraints, nets,caps, visors or scarves
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Back hand sink is very loose from wall and no longer sealedaffix and seal
Location: Kitchen (back)
Equipment: Hand sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: One metal shelving rack in storage area is not 6" up to allow for cleaningunder the shelf is quite soiledlift shelf and clean to deter pests
Location: Dry storage
Equipment: Metal shelving
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
|
04/13/2012 | Recheck |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Food employees must wear hair retraints, nets,caps, visors or scarves
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Back hand sink is very loose from wall and no longer sealedaffix and seal
Location: Kitchen (back)
Equipment: Hand sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: One metal shelving rack in storage area is not 6" up to allow for cleaningunder the shelf is quite soiledlift shelf and clean to deter pests
Location: Dry storage
Equipment: Metal shelving
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
|
04/06/2012 | Routine |
- Cross-contamination (corrected on site)
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 ground beef stored over cooked deli hamkeep raw product below ready to eat
Location: Cook line
Equipment: Prep Top Cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels out with no sanibucket settowels with spray bottle of sanitizercloth towels must be kept in sani BUCKETdisposable towels must be used with spray bottles
Location: Cook line
|
01/23/2012 | Non-Illness Complaint |
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