- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: RAID FLYING INSECT KILLER AND HOT SHOT ROACH AND ANT POWDER IN KITCHEN. DO NOT USE HOUSEHOLD PESTICIDES IN A FOOD SERVICE ESTABLISHMENT. UTILIZE PESTICIDES THAT ARE APPROVED FOR FOOD SERVICE ONLY.CONTAINERS DISCARDED CORRECTED ON SITE.FOOD APPROVED PESTICIDES ARE PRESENT IN ESTABLISHMENT.
Location: Kitchen
- 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 CHICKEN OVER BEEF AND SALD DRESSINGS IN WALK IN COOLER. STORE RAW POULTRY BELOW BEEF AND READY TO EAT FOODS.RAW CHICKEN MOVED CORRECTED ON SITE.
Location: Walk-in cooler
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CLEAN KNIFE STORED ON COMPRESSOR HOUSING OF HEATING EQUIPMENT. STORE CLEAN KNIVES IN A KNIFE RACK OR OTHER SANITARY HOLDER.
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: FLOOR BENEATH BAR SINK IS SOILED. CLEAN.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THRESHOLD TO WALK IN FREEZER IS DAMAGED. REPLACE DAMAGED THRESHOLD.
Location: Walk-in freezer
- 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: FOOD BOXES ON FLOOR IN WALK IN COOLER AND FREEZER. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.UNCOVERED TEA CONTAINER AT BAR. COVER TEA CONTAINER TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- 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: FOOD BOXES ON FLOOR IN WALK IN COOLER AND FREEZER. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.UNCOVERED TEA CONTAINER AT BAR. COVER TEA CONTAINER TO PROTECT FROM CONTAMINATION.
Location: Walk-in freezer
- 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: FOOD BOXES ON FLOOR IN WALK IN COOLER AND FREEZER. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.UNCOVERED TEA CONTAINER AT BAR. COVER TEA CONTAINER TO PROTECT FROM CONTAMINATION.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PAPER TOWEL DISPENSER BY 3 BAY SINK IS SOILED. PLEASE CLEAN.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: BAR SINK DISCHARGES TO A SUMP PUMP AND CREATES A FOUL ODOR. CONNECT BAR SINK DRAIN DIRECTLY TO SANITARY SEWER DRAIN.
Location: Bar
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09/17/2014 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: WITNESSED BAR TENDER TOUCHING ICE WITH BARE HANDS WHILE PREPARING CUSTOMER DRINKS. PLEASE USE A SCOOP WITH A HANDLE WHILE HANDLING READY TO EAT FOODS.BAR TENDER NOW USING SCOOP CORRECTED ON SITE.
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09/17/2014 | Non-Illness Complaint |
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. CLEAN EATING UTENSILS STORED IMPROPERLY IN BAR AREA.STORE WITH HANDLES UPWARDS TO AVOID TOUCHING FOOD CONTACT PORTION.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. BULK STORAGE CONTAINER WITH SUGAR NOT LABELED.LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENTS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FAN IN KITCHEN EXCESSIVELY DUSTY.CLEAN.
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. INTERIOR METAL PLACE OF ICE MACHINE SOILED WITH MOLD.CLEAN AND SANITIZE.
Location: Bar
Equipment: Ice machine
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06/18/2014 | Recheck |
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. CLEAN EATING UTENSILS STORED IMPROPERLY IN BAR AREA.STORE WITH HANDLES UPWARDS TO AVOID TOUCHING FOOD CONTACT PORTION.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. BULK STORAGE CONTAINER WITH SUGAR NOT LABELED.LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENTS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FAN IN KITCHEN EXCESSIVELY DUSTY.CLEAN.
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. INTERIOR METAL PLACE OF ICE MACHINE SOILED WITH MOLD.CLEAN AND SANITIZE.
Location: Bar
Equipment: Ice machine
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06/11/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. SEVERAL FRUIT FLIES/GNATS IN BAR AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FINAL RINSE GUAGE READING 150 DEGREES F. RAN THERMOMETER THROUGH DISHMACHINE AND GOT A READING OF 160 DEGREES F PLATE LEVEL.REPAIR OR REPLACE FINAL RINSE GUAGE TO READ CORRECT JET TEMPERATURE.
Location: Dish machine area
Equipment: Dishmachine
- Drainage system design/installation (corrected)
Establishment drainage systems not properly designed or installed.
Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
Comments: 1. CONDENSATION DRAIN LINE FOR AIR CONDITIONER IN BAR AREA LEADS OUT TO HALLWAY WHERE CONDENSATION THEN RUNS DOWN THE LENGTH OF HALLWAY TO FLOOR DRAIN.INSTALL CONDENSATE PUMP. DISCONTINE DRAINING INTO HALLWAY.
Location: Bar
- 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. SPRAYER ARM FOR DISHMACHINE LEAKING.2. FAUCET AT PREP SINK DOES NOT SHUT OFF COMPLETELY.REPAIR ACCORDINGLY.3. ODORS ARE IMPARTING FROM THE SUMP PUMP.ELIMINATE OBNOXIOUS ODOR.
Location: Dish machine area
Equipment: Dishmachine
- 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. SPRAYER ARM FOR DISHMACHINE LEAKING.2. FAUCET AT PREP SINK DOES NOT SHUT OFF COMPLETELY.REPAIR ACCORDINGLY.3. ODORS ARE IMPARTING FROM THE SUMP PUMP.ELIMINATE OBNOXIOUS ODOR.
Location: Kitchen
Equipment: Prep 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. SPRAYER ARM FOR DISHMACHINE LEAKING.2. FAUCET AT PREP SINK DOES NOT SHUT OFF COMPLETELY.REPAIR ACCORDINGLY.3. ODORS ARE IMPARTING FROM THE SUMP PUMP.ELIMINATE OBNOXIOUS ODOR.
Location: Bar
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10/18/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. SEVERAL FRUIT FLIES/GNATS IN BAR AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FINAL RINSE GUAGE READING 150 DEGREES F. RAN THERMOMETER THROUGH DISHMACHINE AND GOT A READING OF 160 DEGREES F PLATE LEVEL.REPAIR OR REPLACE FINAL RINSE GUAGE TO READ CORRECT JET TEMPERATURE.
Location: Dish machine area
Equipment: Dishmachine
- Drainage system design/installation
Establishment drainage systems not properly designed or installed.
Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
Comments: 1. CONDENSATION DRAIN LINE FOR AIR CONDITIONER IN BAR AREA LEADS OUT TO HALLWAY WHERE CONDENSATION THEN RUNS DOWN THE LENGTH OF HALLWAY TO FLOOR DRAIN.INSTALL CONDENSATE PUMP. DISCONTINE DRAINING INTO HALLWAY.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SPRAYER ARM FOR DISHMACHINE LEAKING.2. FAUCET AT PREP SINK DOES NOT SHUT OFF COMPLETELY.REPAIR ACCORDINGLY.3. ODORS ARE IMPARTING FROM THE SUMP PUMP.ELIMINATE OBNOXIOUS ODOR.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SPRAYER ARM FOR DISHMACHINE LEAKING.2. FAUCET AT PREP SINK DOES NOT SHUT OFF COMPLETELY.REPAIR ACCORDINGLY.3. ODORS ARE IMPARTING FROM THE SUMP PUMP.ELIMINATE OBNOXIOUS ODOR.
Location: Kitchen
Equipment: Prep 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. SPRAYER ARM FOR DISHMACHINE LEAKING.2. FAUCET AT PREP SINK DOES NOT SHUT OFF COMPLETELY.REPAIR ACCORDINGLY.3. ODORS ARE IMPARTING FROM THE SUMP PUMP.ELIMINATE OBNOXIOUS ODOR.
Location: Bar
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10/11/2013 | 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: SEE ABOVE.PROVIDED WITH 2 SIGNS.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. THREE BAGS OF FROZEN BREADED CHICKEN STRIPS STORED ON PREP TABLE MEASURED 45-51 DEGREES F. (HAD OUT AND READY TO DEEP FRY WHEN NEEDED)DO NOT LEAVE FOOD OUT AT ROOM TEMPERATURE. ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Deep fryer
- 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: 1. LARGE BOTTLE OF BLEACH MISSING LABEL,2. SMALL SPRAY BOTTLE ON SHELVING IN HALLWAY NOT LABELED.PLEASE LABEL ALL SPRAY BOTTLE AND CHEMICALS AS TO CONTENTS.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. SEVERAL FRUIT FLIES/GNATS OBSERVED IN THE DISHMACHINE AREA AND BACKSTAGE AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. HOME DEFENSE PEST SPRAY AND RESIDENTIAL RAID PEST SPRAY STORED IN SHELVING IN HALLWAYS.USE ONLY APPROVED COMMERCIAL PESTICIDES. THESE ARE NOT FOR COMMERCIAL USE. DISCONTINUE USE/DISCARD.
- 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: 1. EMPLOYEE OPEN DRINK STORED ON PREP TABLE.STORE ALL EMPLOYEE BEVERAGES BELOW FOOD AND FOOD CONTACT AREAS AND PROVIDE A LID AND STRAW.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING OF UPRIGHT 3 DOOR COOLER IN KITCHEN IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Upright cooler
- 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. HAND SINK IN DISHMACHINE AREA SOILED WITH FOOD DEBRIS.DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Dish machine area
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT TWO BAY SINK USED TO WASH FISH DOES NOT TURN OFF AND IS CONTINUALLY LEAKING.REPAIR ACCORDINGLY TO PREVENT LEAKING.2. FAR RIGHT BAY OF 4 BAY SINK IN THE BAR AREA LEAKS AND DOES NOT DRAIN PROPERLY.RESTORE TO PROPER FUNCTIONING AND REPAIR LEAKING ACCORDINGLY.
Location: Kitchen
Equipment: 2-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT TWO BAY SINK USED TO WASH FISH DOES NOT TURN OFF AND IS CONTINUALLY LEAKING.REPAIR ACCORDINGLY TO PREVENT LEAKING.2. FAR RIGHT BAY OF 4 BAY SINK IN THE BAR AREA LEAKS AND DOES NOT DRAIN PROPERLY.RESTORE TO PROPER FUNCTIONING AND REPAIR LEAKING ACCORDINGLY.
Location: Bar
Equipment: 4-bay
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD PESTS IN LIGHT SHIELD IN DISHMACHINE AREA.REMOVE AND CLEAN DISH MACHINE.
Location: Dish machine area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. FLOOR HAS HOLES IN IT HOLDING SOILED WATER.FILL IN HOLES OR REPAIR TO PROVIDE A FLOOR THAT IS SMOOTH AND EASILY CLEANABLE.
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. TRASH, STRAWS, SUGAR PACKETS, AND OTHER DEBRIS ON FLOOR UNDERNEATH SHELVING IN HALLWAY.IMPROVE ROUTINE CLEANING AND SANITIZING.
- Data plate
No data plate provided.
Correction: Provide data plate.
Location: Dish machine area
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. UNSEALED WOOD IN BAR AREA NOT APPROVED.PROVIDE A SURFACE THAT IS CLEAN, SMOOTH, AND NONPOROUS FOR EASY CLEABILITY,
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. TWO OUTLETS WITHOUT COVERS NEAR BEER CLOSET.PROVIDE OUTLET COVERS.
Location: Bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK HAND SINK IN RESTROOM IN WAITSTAFF AREA TO THE WALL.
Location: Wait staff area
Equipment: Hand sink
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: 1. SOILED KNIVES STORED IN TWO BAY SINK USED TO WASH FISH.DO ALL WARE WASHING IN THREE BAY SINK. DO NOT USE 2 BAY SINK FOR SOILED DISH STORAGE OR WASHING.
Location: Kitchen
Equipment: 2-bay
- 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: 1. CAKE SPATULAS STORED IN PITCHER OF WATER IN WAITSTAFF AREA.NOT NECESSARY OR ALLOWABLE TO STORE CAKE SPATULA IN STANDING WATER.2. ICE SCOOPS STORED IN PITCHER OF WATER IN WAITSTAFF AREA.DISCONTINUE BEHAVIOR. CAN ONLY STORE IN WATER IF IT HAS A CONSTANT FLOW OF RUNNING WATER (EX. DIPPER WELL). STORE IN AN APPROVED MANNER.
Location: Wait staff 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: 1. CAKE SPATULAS STORED IN PITCHER OF WATER IN WAITSTAFF AREA.NOT NECESSARY OR ALLOWABLE TO STORE CAKE SPATULA IN STANDING WATER.2. ICE SCOOPS STORED IN PITCHER OF WATER IN WAITSTAFF AREA.DISCONTINUE BEHAVIOR. CAN ONLY STORE IN WATER IF IT HAS A CONSTANT FLOW OF RUNNING WATER (EX. DIPPER WELL). STORE IN AN APPROVED MANNER.
Location: Bar
|
06/26/2013 | Recheck |
- Smoking distance signage
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: SEE ABOVE.PROVIDED WITH 2 SIGNS.
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. THREE BAGS OF FROZEN BREADED CHICKEN STRIPS STORED ON PREP TABLE MEASURED 45-51 DEGREES F. (HAD OUT AND READY TO DEEP FRY WHEN NEEDED)DO NOT LEAVE FOOD OUT AT ROOM TEMPERATURE. ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Deep fryer
- 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: 1. LARGE BOTTLE OF BLEACH MISSING LABEL,2. SMALL SPRAY BOTTLE ON SHELVING IN HALLWAY NOT LABELED.PLEASE LABEL ALL SPRAY BOTTLE AND CHEMICALS AS TO CONTENTS.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. SEVERAL FRUIT FLIES/GNATS OBSERVED IN THE DISHMACHINE AREA AND BACKSTAGE AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. HOME DEFENSE PEST SPRAY AND RESIDENTIAL RAID PEST SPRAY STORED IN SHELVING IN HALLWAYS.USE ONLY APPROVED COMMERCIAL PESTICIDES. THESE ARE NOT FOR COMMERCIAL USE. DISCONTINUE USE/DISCARD.
- 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: 1. EMPLOYEE OPEN DRINK STORED ON PREP TABLE.STORE ALL EMPLOYEE BEVERAGES BELOW FOOD AND FOOD CONTACT AREAS AND PROVIDE A LID AND STRAW.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING OF UPRIGHT 3 DOOR COOLER IN KITCHEN IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Upright cooler
- 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. HAND SINK IN DISHMACHINE AREA SOILED WITH FOOD DEBRIS.DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Dish machine area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT TWO BAY SINK USED TO WASH FISH DOES NOT TURN OFF AND IS CONTINUALLY LEAKING.REPAIR ACCORDINGLY TO PREVENT LEAKING.2. FAR RIGHT BAY OF 4 BAY SINK IN THE BAR AREA LEAKS AND DOES NOT DRAIN PROPERLY.RESTORE TO PROPER FUNCTIONING AND REPAIR LEAKING ACCORDINGLY.
Location: Kitchen
Equipment: 2-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT TWO BAY SINK USED TO WASH FISH DOES NOT TURN OFF AND IS CONTINUALLY LEAKING.REPAIR ACCORDINGLY TO PREVENT LEAKING.2. FAR RIGHT BAY OF 4 BAY SINK IN THE BAR AREA LEAKS AND DOES NOT DRAIN PROPERLY.RESTORE TO PROPER FUNCTIONING AND REPAIR LEAKING ACCORDINGLY.
Location: Bar
Equipment: 4-bay
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD PESTS IN LIGHT SHIELD IN DISHMACHINE AREA.REMOVE AND CLEAN DISH MACHINE.
Location: Dish machine area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. FLOOR HAS HOLES IN IT HOLDING SOILED WATER.FILL IN HOLES OR REPAIR TO PROVIDE A FLOOR THAT IS SMOOTH AND EASILY CLEANABLE.
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. TRASH, STRAWS, SUGAR PACKETS, AND OTHER DEBRIS ON FLOOR UNDERNEATH SHELVING IN HALLWAY.IMPROVE ROUTINE CLEANING AND SANITIZING.
- Data plate
No data plate provided.
Correction: Provide data plate.
Location: Dish machine area
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. UNSEALED WOOD IN BAR AREA NOT APPROVED.PROVIDE A SURFACE THAT IS CLEAN, SMOOTH, AND NONPOROUS FOR EASY CLEABILITY,
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. TWO OUTLETS WITHOUT COVERS NEAR BEER CLOSET.PROVIDE OUTLET COVERS.
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK HAND SINK IN RESTROOM IN WAITSTAFF AREA TO THE WALL.
Location: Wait staff area
Equipment: Hand sink
- Unapproved use of two bay (corrected on site)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: 1. SOILED KNIVES STORED IN TWO BAY SINK USED TO WASH FISH.DO ALL WARE WASHING IN THREE BAY SINK. DO NOT USE 2 BAY SINK FOR SOILED DISH STORAGE OR WASHING.
Location: Kitchen
Equipment: 2-bay
- 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: 1. CAKE SPATULAS STORED IN PITCHER OF WATER IN WAITSTAFF AREA.NOT NECESSARY OR ALLOWABLE TO STORE CAKE SPATULA IN STANDING WATER.2. ICE SCOOPS STORED IN PITCHER OF WATER IN WAITSTAFF AREA.DISCONTINUE BEHAVIOR. CAN ONLY STORE IN WATER IF IT HAS A CONSTANT FLOW OF RUNNING WATER (EX. DIPPER WELL). STORE IN AN APPROVED MANNER.
Location: Wait staff area
- 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: 1. CAKE SPATULAS STORED IN PITCHER OF WATER IN WAITSTAFF AREA.NOT NECESSARY OR ALLOWABLE TO STORE CAKE SPATULA IN STANDING WATER.2. ICE SCOOPS STORED IN PITCHER OF WATER IN WAITSTAFF AREA.DISCONTINUE BEHAVIOR. CAN ONLY STORE IN WATER IF IT HAS A CONSTANT FLOW OF RUNNING WATER (EX. DIPPER WELL). STORE IN AN APPROVED MANNER.
Location: Bar
|
06/19/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. POTATOES IN HOT BOX MEASURED AT 129 DEGREES F.2. COOKED MIXED VEGETABLES IN HOT BOX MEASURED AT 128 DEGREES F.PLEASE KEEP ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT AT 135 DEGREES F OR HIGHER.
Location: Buffet
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. POTATOES IN HOT BOX MEASURED AT 129 DEGREES F.2. COOKED MIXED VEGETABLES IN HOT BOX MEASURED AT 128 DEGREES F.PLEASE KEEP ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT AT 135 DEGREES F OR HIGHER.
Location: Kitchen
Equipment: -
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COTTAGE CHEESE ON THE BUFFET LINE MEASURED AT 47 DEGREES F.PLEASE KEEP ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD AT 41 DEGREES F OR BELOW.
Location: Buffet
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CAN OF LATEX PAINT STORED OVER STYROFOAM CONTAINERS IN HALLWAY.2. FOUR BOTTLES OF WINDEX STORED OVER SINGLE SERVICE KNIVES. POTATOES, AND DRY CREAMER IN HALLWAY DRY STOCK.PLEASE STORE ALL CHEMICALS AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION,
- 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: 1. EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS.PLEASE WASH HANDS BEFORE PUTTING ON GLOVES AND IN BETWEEN CHANGING PAIR OF GLOVES.
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: 1. DISH MACHINE FINAL RINSE TEMPERATURE MEASURING AT 144 DEGREES F PLATE LEVEL.MUST BE AT 160 DEGREES PLATE LEVEL FOR FINAL RINSE. PLEASE HAVE SERVICED.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. EMPLOYEES EATING IN THE KITCHEN.EMPLOYEES MUST EAT IN AN AREA WAY FROM FOOD AND FOOD CONTACT SURFACES. DISCONTINUE BEHAVIOR.
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: 1. DINNER ROLLS AND BUTTER FLAKES STORED DIRECTLY ON TOP OF RAW MEAT IN THE WALK IN COOLER.PLEASE STORE ALL READY TO EAT FOODS AWAY FROM AND ABOVE RAW ANIMALS PRODUCTS TO PREVENT CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. AC UNIT IS LEAKING CONDENSATION INTO BOX OF OPEN DISPOSABLE SPOONS.PLEASE RELATE ANY FOOD AND FOOD CONTACT SURFACES AWAY FROM AC UNIT TO PREVENT CONTAMINATION.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MOLD BUILD UP IN SODA GUN HOLSTERS AT BAR.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Bar
Equipment: Soda gun & holster
- 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: 1. CLEAN SHELVING IN WALK IN COOLER TO PREVENT SOIL BUILD UP.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: 1. DATE MARKING SHOWS A DISCARD DATE OF 8 DAYS LATER.PLEASE PROVIDE DATE MADE OR DISCARD DATE ON ALL READY TO EAT OR COOKED FOODS BEING HELD FOR MORE THAN 24 HOURS. CAN ONLY KEEP FOR 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DRAIN IN HALLWAY CLOGGED.PLEASE REPAIR ACCORDINGLY SO DRAINS WELL AND PREVENT STANDING WATER.
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS.PLEASE WASH HANDS BEFORE PUTTING ON GLOVES AND IN BETWEEN CHANGING PAIR OF GLOVES.
- 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: 1. EMPLOYEE COATS STORED ON CLEAN DISH RACK.PLEASE STORE ALL EMPLOYEE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. TWO LIGHT BULBS BURNT OUT IN LIGHT OVER DRY STOCK IN HALLWAY.PLEASE REPLACE.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. ICE MACHINE IN KITCHEN DOWNSTAIRS WITH SPIDERS IN IT. (NOT USING)REPAIR OR REMOVE.2. REMOVE ANY NON WORKING EQUIPMENT OR ANYTHING THAT IS NOT BEING USED.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. MISSING BASE BOARDS IN CORNER AREA NEXT TO BACK DOOR.REPLACE.2. MISSING DOOR FRAME ON RIGHT SIDE OF BACK DOOR.REPLACE.3. DAMAGED WALL BY THE BACK DOOR AND HOSE.REPAIR.4. REPLACE OR REPAIR THRESHOLD INTO THE WALK IN FREEZER.5. REPAIR WALL INBETWEEN WALK IN COOLER AND FREEZER TO ELIMINIATE GAP WHERE ICE DAM HAS FORMED.6. REPLACE LIGHT COVER IN EMPLOYEE RESTROOM IN KITCHEN.
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. WALL IN HALLWAY ABOVE SINGLE SERVICE ITEMS SOILED WITH DEBRIS AND COB WEBS.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Walk-in freezer
- 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. WALL IN HALLWAY ABOVE SINGLE SERVICE ITEMS SOILED WITH DEBRIS AND COB WEBS.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: -
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. EXPOSED WOOD IN BAR AREA ON TABLE HOLDING BLENDER AND WINE FRIDGE.PLEASE SEAL OR PAINT(LATEX, WASHABLE PAINT) TO MAKE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Bar
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE ALL PLASTIC CRATES FROM WALK IN COOLER, WALK IN FREEZER, AND KITCHEN.INSTALL APPROVED SHELVING.
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE ALL PLASTIC CRATES FROM WALK IN COOLER, WALK IN FREEZER, AND KITCHEN.INSTALL APPROVED SHELVING.
Location: Walk-in freezer
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE ALL PLASTIC CRATES FROM WALK IN COOLER, WALK IN FREEZER, AND KITCHEN.INSTALL APPROVED SHELVING.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. UNCOVERED CORN (DATED YESTERDAY), ROAST, ETC. IN WALK IN COOLER.PLEASE COVER ALL FOOD IN WALK IN COOLER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. FOUL ODOR IN WALK IN COOLER.CLEAN TO ELIMINATE THE SOURCE OF THE SMELL,
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DOOR GASKETS SOILED IN BOTTOM TWO COMPARTMENTS OF UPRIGHT COOLER IN BAR AREA.2. PINK SLIME BUILD UP AROUND WALL MOUNTED FRIGIDAIRE A/C UNIT. (FROM CONDENSATION)3. BACK OF OVEN NEAR VEG PREP SINK IS SOILED WITH EXCESSIVE DUST.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Bar
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DOOR GASKETS SOILED IN BOTTOM TWO COMPARTMENTS OF UPRIGHT COOLER IN BAR AREA.2. PINK SLIME BUILD UP AROUND WALL MOUNTED FRIGIDAIRE A/C UNIT. (FROM CONDENSATION)3. BACK OF OVEN NEAR VEG PREP SINK IS SOILED WITH EXCESSIVE DUST.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
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. PINK SLIME BUILD UP ON INNER PLATE OF ICE MACHINE IN BACK KITCHEN AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT HAND SINK IN BAR AREA.PROVIDE.
Location: Bar
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. LIGHT SHIELDS MISSING TO COVER LIGHTS IN HALLWAY.PLEASE PROVIDE.
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: 1. BOTH EMPLOYEE RESTROOMS NEED SELF-CLOSING DEVICES ON THE DOORS.
Location: Emp restroom
- 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: 1. STORING CAKE SPATULAS IN PITCHERS WITH WATER.NOT NECESSARY TO KEEP SPATULAS IN WATER. DO NOT STORE IN THIS MANNER.
Location: Kitchen (back)
|
03/06/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. POTATOES IN HOT BOX MEASURED AT 129 DEGREES F.2. COOKED MIXED VEGETABLES IN HOT BOX MEASURED AT 128 DEGREES F.PLEASE KEEP ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT AT 135 DEGREES F OR HIGHER.
Location: Buffet
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. POTATOES IN HOT BOX MEASURED AT 129 DEGREES F.2. COOKED MIXED VEGETABLES IN HOT BOX MEASURED AT 128 DEGREES F.PLEASE KEEP ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT AT 135 DEGREES F OR HIGHER.
Location: Kitchen
Equipment: -
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COTTAGE CHEESE ON THE BUFFET LINE MEASURED AT 47 DEGREES F.PLEASE KEEP ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD AT 41 DEGREES F OR BELOW.
Location: Buffet
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CAN OF LATEX PAINT STORED OVER STYROFOAM CONTAINERS IN HALLWAY.2. FOUR BOTTLES OF WINDEX STORED OVER SINGLE SERVICE KNIVES. POTATOES, AND DRY CREAMER IN HALLWAY DRY STOCK.PLEASE STORE ALL CHEMICALS AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION,
- 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: 1. EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS.PLEASE WASH HANDS BEFORE PUTTING ON GLOVES AND IN BETWEEN CHANGING PAIR OF GLOVES.
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: 1. DISH MACHINE FINAL RINSE TEMPERATURE MEASURING AT 144 DEGREES F PLATE LEVEL.MUST BE AT 160 DEGREES PLATE LEVEL FOR FINAL RINSE. PLEASE HAVE SERVICED.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. EMPLOYEES EATING IN THE KITCHEN.EMPLOYEES MUST EAT IN AN AREA WAY FROM FOOD AND FOOD CONTACT SURFACES. DISCONTINUE BEHAVIOR.
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: 1. DINNER ROLLS AND BUTTER FLAKES STORED DIRECTLY ON TOP OF RAW MEAT IN THE WALK IN COOLER.PLEASE STORE ALL READY TO EAT FOODS AWAY FROM AND ABOVE RAW ANIMALS PRODUCTS TO PREVENT CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. AC UNIT IS LEAKING CONDENSATION INTO BOX OF OPEN DISPOSABLE SPOONS.PLEASE RELATE ANY FOOD AND FOOD CONTACT SURFACES AWAY FROM AC UNIT TO PREVENT CONTAMINATION.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MOLD BUILD UP IN SODA GUN HOLSTERS AT BAR.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Bar
Equipment: Soda gun & holster
- 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: 1. CLEAN SHELVING IN WALK IN COOLER TO PREVENT SOIL BUILD UP.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: 1. DATE MARKING SHOWS A DISCARD DATE OF 8 DAYS LATER.PLEASE PROVIDE DATE MADE OR DISCARD DATE ON ALL READY TO EAT OR COOKED FOODS BEING HELD FOR MORE THAN 24 HOURS. CAN ONLY KEEP FOR 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DRAIN IN HALLWAY CLOGGED.PLEASE REPAIR ACCORDINGLY SO DRAINS WELL AND PREVENT STANDING WATER.
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS.PLEASE WASH HANDS BEFORE PUTTING ON GLOVES AND IN BETWEEN CHANGING PAIR OF GLOVES.
- 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: 1. EMPLOYEE COATS STORED ON CLEAN DISH RACK.PLEASE STORE ALL EMPLOYEE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. TWO LIGHT BULBS BURNT OUT IN LIGHT OVER DRY STOCK IN HALLWAY.PLEASE REPLACE.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. ICE MACHINE IN KITCHEN DOWNSTAIRS WITH SPIDERS IN IT. (NOT USING)REPAIR OR REMOVE.2. REMOVE ANY NON WORKING EQUIPMENT OR ANYTHING THAT IS NOT BEING USED.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. MISSING BASE BOARDS IN CORNER AREA NEXT TO BACK DOOR.REPLACE.2. MISSING DOOR FRAME ON RIGHT SIDE OF BACK DOOR.REPLACE.3. DAMAGED WALL BY THE BACK DOOR AND HOSE.REPAIR.4. REPLACE OR REPAIR THRESHOLD INTO THE WALK IN FREEZER.5. REPAIR WALL INBETWEEN WALK IN COOLER AND FREEZER TO ELIMINIATE GAP WHERE ICE DAM HAS FORMED.6. REPLACE LIGHT COVER IN EMPLOYEE RESTROOM IN KITCHEN.
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. WALL IN HALLWAY ABOVE SINGLE SERVICE ITEMS SOILED WITH DEBRIS AND COB WEBS.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Walk-in freezer
- 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. WALL IN HALLWAY ABOVE SINGLE SERVICE ITEMS SOILED WITH DEBRIS AND COB WEBS.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: -
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. EXPOSED WOOD IN BAR AREA ON TABLE HOLDING BLENDER AND WINE FRIDGE.PLEASE SEAL OR PAINT(LATEX, WASHABLE PAINT) TO MAKE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Bar
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE ALL PLASTIC CRATES FROM WALK IN COOLER, WALK IN FREEZER, AND KITCHEN.INSTALL APPROVED SHELVING.
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE ALL PLASTIC CRATES FROM WALK IN COOLER, WALK IN FREEZER, AND KITCHEN.INSTALL APPROVED SHELVING.
Location: Walk-in freezer
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE ALL PLASTIC CRATES FROM WALK IN COOLER, WALK IN FREEZER, AND KITCHEN.INSTALL APPROVED SHELVING.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. UNCOVERED CORN (DATED YESTERDAY), ROAST, ETC. IN WALK IN COOLER.PLEASE COVER ALL FOOD IN WALK IN COOLER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. FOUL ODOR IN WALK IN COOLER.CLEAN TO ELIMINATE THE SOURCE OF THE SMELL,
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DOOR GASKETS SOILED IN BOTTOM TWO COMPARTMENTS OF UPRIGHT COOLER IN BAR AREA.2. PINK SLIME BUILD UP AROUND WALL MOUNTED FRIGIDAIRE A/C UNIT. (FROM CONDENSATION)3. BACK OF OVEN NEAR VEG PREP SINK IS SOILED WITH EXCESSIVE DUST.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Bar
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DOOR GASKETS SOILED IN BOTTOM TWO COMPARTMENTS OF UPRIGHT COOLER IN BAR AREA.2. PINK SLIME BUILD UP AROUND WALL MOUNTED FRIGIDAIRE A/C UNIT. (FROM CONDENSATION)3. BACK OF OVEN NEAR VEG PREP SINK IS SOILED WITH EXCESSIVE DUST.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
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. PINK SLIME BUILD UP ON INNER PLATE OF ICE MACHINE IN BACK KITCHEN AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT HAND SINK IN BAR AREA.PROVIDE.
Location: Bar
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. LIGHT SHIELDS MISSING TO COVER LIGHTS IN HALLWAY.PLEASE PROVIDE.
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: 1. BOTH EMPLOYEE RESTROOMS NEED SELF-CLOSING DEVICES ON THE DOORS.
Location: Emp restroom
- 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: 1. STORING CAKE SPATULAS IN PITCHERS WITH WATER.NOT NECESSARY TO KEEP SPATULAS IN WATER. DO NOT STORE IN THIS MANNER.
Location: Kitchen (back)
|
02/27/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. CHICKEN ON BUFFET LINE MEASURED AT 120 DEGREES F.2. POTATOES ON BUFFET LINE MEASURED AT 111 DEGREES F.3. POTATOES IN HOT BOX MEASURED AT 112 DEGREES F.PLEASE KEEP ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT AT 135 DEGREES F OR HIGHER.
Location: Buffet
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. CHICKEN ON BUFFET LINE MEASURED AT 120 DEGREES F.2. POTATOES ON BUFFET LINE MEASURED AT 111 DEGREES F.3. POTATOES IN HOT BOX MEASURED AT 112 DEGREES F.PLEASE KEEP ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT AT 135 DEGREES F OR HIGHER.
Location: Kitchen
Equipment: -
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COLE SLAW AT BUFFET LINE MEASURED 44 DEGREES F.2. FRUIT SALAD AT BUFFET LINE MEASURED 46 DEGREES F.PLEASE KEEP ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD AT 41 DEGREES F OR BELOW.
Location: Buffet
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CAN OF LATEX PAINT STORED OVER STYROFOAM CONTAINERS IN HALLWAY.2. FOUR BOTTLES OF WINDEX STORED OVER SINGLE SERVICE KNIVES. POTATOES, AND DRY CREAMER IN HALLWAY DRY STOCK.PLEASE STORE ALL CHEMICALS AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION,
- 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: 1. EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS.PLEASE WASH HANDS BEFORE PUTTING ON GLOVES AND IN BETWEEN CHANGING PAIR OF GLOVES.
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: 1. DISH MACHINE FINAL RINSE TEMPERATURE MEASURING AT 144 DEGREES F PLATE LEVEL.MUST BE AT 160 DEGREES PLATE LEVEL FOR FINAL RINSE. PLEASE HAVE SERVICED.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. EMPLOYEES EATING IN THE KITCHEN.EMPLOYEES MUST EAT IN AN AREA WAY FROM FOOD AND FOOD CONTACT SURFACES. DISCONTINUE BEHAVIOR.
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: 1. DINNER ROLLS AND BUTTER FLAKES STORED DIRECTLY ON TOP OF RAW MEAT IN THE WALK IN COOLER.PLEASE STORE ALL READY TO EAT FOODS AWAY FROM AND ABOVE RAW ANIMALS PRODUCTS TO PREVENT CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MOLD BUILD UP IN SODA GUN HOLSTERS AT BAR.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Bar
Equipment: Soda gun & holster
- 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: 1. CLEAN SHELVING IN WALK IN COOLER TO PREVENT SOIL BUILD UP.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: 1. MISSING DATE MARKING IN WALK IN COOLER.PLEASE PROVIDE DATE MADE OR DISCARD DATE ON ALL READY TO EAT OR COOKED FOODS BEING HELD FOR MORE THAN 24 HOURS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DRAIN IN HALLWAY CLOGGED.PLEASE REPAIR ACCORDINGLY SO DRAINS WELL AND PREVENT STANDING WATER.
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS.PLEASE WASH HANDS BEFORE PUTTING ON GLOVES AND IN BETWEEN CHANGING PAIR OF GLOVES.
- 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: 1. EMPLOYEE COATS STORED ON CLEAN DISH RACK.PLEASE STORE ALL EMPLOYEE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. TWO LIGHT BULBS BURNT OUT IN LIGHT OVER DRY STOCK IN HALLWAY.PLEASE REPLACE.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. ICE MACHINE IN KITCHEN DOWNSTAIRS WITH SPIDERS IN IT. (NOT USING)REPAIR OR REMOVE.2. REMOVE ANY NON WORKING EQUIPMENT OR ANYTHING THAT IS NOT BEING USED.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. MISSING BASE BOARDS IN CORNER AREA NEXT TO BACK DOOR.REPLACE.2. MISSING DOOR FRAME ON RIGHT SIDE OF BACK DOOR.REPLACE.3. DAMAGED WALL BY THE BACK DOOR AND HOSE.REPAIR.4. REPLACE OR REPAIR THRESHOLD INTO THE WALK IN FREEZER.5. REPAIR WALL INBETWEEN WALK IN COOLER AND FREEZER TO ELIMINIATE GAP WHERE ICE DAM HAS FORMED.6. REPLACE LIGHT COVER IN EMPLOYEE RESTROOM IN KITCHEN.
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. EXCESSIVE AMOUNT OF ICE BUILD UP IN WALK IN FREEZER.IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.
Location: Walk-in freezer
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. EXPOSED WOOD IN BAR AREA ON TABLE HOLDING BLENDER AND WINE FRIDGE.PLEASE SEAL OR PAINT(LATEX, WASHABLE PAINT) TO MAKE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Bar
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE ALL PLASTIC CRATES FROM WALK IN COOLER, WALK IN FREEZER, AND KITCHEN.INSTALL APPROVED SHELVING.
Location: Walk-in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE ALL PLASTIC CRATES FROM WALK IN COOLER, WALK IN FREEZER, AND KITCHEN.INSTALL APPROVED SHELVING.
Location: Walk-in freezer
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE ALL PLASTIC CRATES FROM WALK IN COOLER, WALK IN FREEZER, AND KITCHEN.INSTALL APPROVED SHELVING.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. UNCOVERED CORN (DATED YESTERDAY), ROAST, ETC. IN WALK IN COOLER.PLEASE COVER ALL FOOD IN WALK IN COOLER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. FOUL ODOR IN WALK IN COOLER.CLEAN TO ELIMINATE THE SOURCE OF THE SMELL,
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DOOR GASKETS SOILED IN BOTTOM TWO COMPARTMENTS OF UPRIGHT COOLER IN BAR AREA.2. PINK SLIME BUILD UP AROUND WALL MOUNTED FRIGIDAIRE A/C UNIT. (FROM CONDENSATION)3. BACK OF OVEN NEAR VEG PREP SINK IS SOILED WITH EXCESSIVE DUST.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Bar
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DOOR GASKETS SOILED IN BOTTOM TWO COMPARTMENTS OF UPRIGHT COOLER IN BAR AREA.2. PINK SLIME BUILD UP AROUND WALL MOUNTED FRIGIDAIRE A/C UNIT. (FROM CONDENSATION)3. BACK OF OVEN NEAR VEG PREP SINK IS SOILED WITH EXCESSIVE DUST.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
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. PINK SLIME BUILD UP ON INNER PLATE OF ICE MACHINE IN BACK KITCHEN AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT HAND SINK IN BAR AREA.PROVIDE.
Location: Bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. LIGHT SHIELDS MISSING TO COVER LIGHTS IN HALLWAY.PLEASE PROVIDE.
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: 1. BOTH EMPLOYEE RESTROOMS NEED SELF-CLOSING DEVICES ON THE DOORS.
Location: Emp restroom
- 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: 1. STORING CAKE SPATULAS IN PITCHERS WITH WATER.NOT NECESSARY TO KEEP SPATULAS IN WATER. DO NOT STORE IN THIS MANNER.
Location: Kitchen (back)
|
02/13/2013 | Routine |
| No violation noted during this evaluation. | 08/17/2012 | 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: 1. Wall molded behind two bay sink. Clean. 2. Ceiling soiled inside of walk in cooler. Clean.
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. Wall molded behind two bay sink. Clean. 2. Ceiling soiled inside of walk in cooler. Clean.
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood board holding " Flav-R-Savor " Cabinet. in place on table. Remove wood board. Wood is not approved for use. 2. Wood boards holdsing up shelving inside of walk in cooler. Remove wood. Wood is not approved.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Seal combinaton mop / hand sink to wall. 2. Seal three bay sink to wall.
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.
Comments: 1. Seal combinaton mop / hand sink to wall. 2. Seal three bay sink to wall.
Location: Kitchen
Equipment: 3-bay
- 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: 1. Ice cream on floor of walk in freezer. Remove.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in employee restroom. Provide.
Location: Emp restroom
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. Hand sink drain pipe leaking below sink. Repair leak.
Location: Kitchen
Equipment: Hand sink
|
02/22/2012 | 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: 1. Wall molded behind two bay sink. Clean. 2. Ceiling soiled inside of walk in cooler. Clean.
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. Wall molded behind two bay sink. Clean. 2. Ceiling soiled inside of walk in cooler. Clean.
Location: Walk-in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood board holding " Flav-R-Savor " Cabinet. in place on table. Remove wood board. Wood is not approved for use. 2. Wood boards holdsing up shelving inside of walk in cooler. Remove wood. Wood is not approved.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Seal combinaton mop / hand sink to wall. 2. Seal three bay sink to wall.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Seal combinaton mop / hand sink to wall. 2. Seal three bay sink to wall.
Location: Kitchen
Equipment: 3-bay
- 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: 1. Ice cream on floor of walk in freezer. Remove.
Location: Walk-in freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in employee restroom. Provide.
Location: Emp restroom
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. Hand sink drain pipe leaking below sink. Repair leak.
Location: Kitchen
Equipment: Hand sink
|
02/15/2012 | Routine |
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