| No violation noted during this evaluation. | 09/23/2014 | Illness Complaint |
- 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. Raw chicken in the reach in cooler (2 door) was cold holding at 52 degrees F. Manangement stored the container of chicken in the cooler in a container of ice. CORRECTED ON SITE.2. Meats stored in the cooler drawers under the stove are cold holding at 47-52 degrees F. Store meat on ice until cold holding at 41 degrees F.
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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. Raw chicken in the reach in cooler (2 door) was cold holding at 52 degrees F. Manangement stored the container of chicken in the cooler in a container of ice. CORRECTED ON SITE.2. Meats stored in the cooler drawers under the stove are cold holding at 47-52 degrees F. Store meat on ice until cold holding at 41 degrees F.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. The reach in cooler (2 door) has a temperature 53 degrees F. The cooler door does not properly shut, or they may be unit temperature issue. Management stated that repair service would be called to review the problem. Repair cooler door.2. The cooler drawers have a temperature range of 47-52 degrees F. Manangement turned down the temperature of the drawers. 8/21 RECHECK: THE REACH IN COOLER WILL BE SERVICED TODAY TO DETERMINE HOW TO RESOLVE ISSUE. CONTINUE TO NOT STORE ANYTHING IN THE COOLER.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. The reach in cooler (2 door) has a temperature 53 degrees F. The cooler door does not properly shut, or they may be unit temperature issue. Management stated that repair service would be called to review the problem. Repair cooler door.2. The cooler drawers have a temperature range of 47-52 degrees F. Manangement turned down the temperature of the drawers. 8/21 RECHECK: THE REACH IN COOLER WILL BE SERVICED TODAY TO DETERMINE HOW TO RESOLVE ISSUE. CONTINUE TO NOT STORE ANYTHING IN THE COOLER.
Location: Cook line
Equipment: Cooler drawers
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: The walk in freezer is not draining properly causing a large build up of ice inside freezer. Management provided documentation of recent repairs for this issue. 8/21 RECHECK:MANAGEMENT STATED THAT THE WALK IN FREEZER WOULD BE SERVICED TODAY.
Location: Walk-in freezer
Equipment: Walk in freezer
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: The crabmeat meatballs and cabbage was stored in the reach in coolers uncovered. An employee covered the food items. CORRECTED ON SITE.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: The crabmeat meatballs and cabbage was stored in the reach in coolers uncovered. An employee covered the food items. CORRECTED ON SITE.
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The handisnk near the cook line area was clogged. Management unclogged the drain. Clear drain frequently to prevent clogging.
Location: Cook line
Equipment: Hand sink
|
08/21/2014 | Recheck |
- 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. Raw chicken in the reach in cooler (2 door) was cold holding at 52 degrees F. Manangement stored the container of chicken in the cooler in a container of ice. CORRECTED ON SITE.2. Meats stored in the cooler drawers under the stove are cold holding at 47-52 degrees F. Store meat on ice until cold holding at 41 degrees F.
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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. Raw chicken in the reach in cooler (2 door) was cold holding at 52 degrees F. Manangement stored the container of chicken in the cooler in a container of ice. CORRECTED ON SITE.2. Meats stored in the cooler drawers under the stove are cold holding at 47-52 degrees F. Store meat on ice until cold holding at 41 degrees F.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. The reach in cooler (2 door) has a temperature 53 degrees F. The cooler door does not properly shut, or they may be unit temperature issue. Management stated that repair service would be called to review the problem. Repair cooler door.2. The cooler drawers have a temperature range of 47-52 degrees F. Manangement turned down the temperature of the drawers.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. The reach in cooler (2 door) has a temperature 53 degrees F. The cooler door does not properly shut, or they may be unit temperature issue. Management stated that repair service would be called to review the problem. Repair cooler door.2. The cooler drawers have a temperature range of 47-52 degrees F. Manangement turned down the temperature of the drawers.
Location: Cook line
Equipment: Cooler drawers
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: The walk in freezer is not draining properly causing a large build up of ice inside freezer. Management provided documentation of recent repairs for this issue.
Location: Walk-in freezer
Equipment: Walk in freezer
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: The crabmeat meatballs and cabbage was stored in the reach in coolers uncovered. An employee covered the food items. CORRECTED ON SITE.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: The crabmeat meatballs and cabbage was stored in the reach in coolers uncovered. An employee covered the food items. CORRECTED ON SITE.
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The handisnk near the cook line area was clogged. Management unclogged the drain. Clear drain frequently to prevent clogging.
Location: Cook line
Equipment: Hand sink
|
08/14/2014 | Routine |
- 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: Observed paper products (paper napkins, straw paper, receipt paper) on the floor in the dining area. Clean dining area more frequently to prevent an excessive amount of trash.
Location: Dining room
|
08/14/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 06/12/2014 | Non-Illness Complaint |
- Food contact cleaning frequency (corrected on site)
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. The meat slicer was soiled in the prep area.2. The vegetable slicer was soiled in the dishmachine area.Employee/manager corrected the issues on site and cleaned the equipment thoroughly.
Location: Prep area
Equipment: Slicer
- Food contact cleaning frequency (corrected on site)
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. The meat slicer was soiled in the prep area.2. The vegetable slicer was soiled in the dishmachine area.Employee/manager corrected the issues on site and cleaned the equipment thoroughly.
Location: Dish machine area
Equipment: Slicer
- Storage of Personal Items (corrected on site)
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: Employee coat and personal items were store on the counter/shelf with food related items. An employee corrected the issue on site and removed the personal items and stored them in a designated area.
Location: Bar
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: The ice scooper was soiled near the dishmachine area. The manager corrected the issue on site and stored the scooper properly without the handle touching the ice.
Location: Dish machine area
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Chicken wings were uncovered in the reach in cooler on the cook line. The manager corrected the issue on site and cover the bucket of chicken wings.2. Food was uncovered in the reach in freezer on the cook line.Store food in packages, covered containers or wrappings.
Location: Cook line
Equipment: Reach in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Chicken wings were uncovered in the reach in cooler on the cook line. The manager corrected the issue on site and cover the bucket of chicken wings.2. Food was uncovered in the reach in freezer on the cook line.Store food in packages, covered containers or wrappings.
Location: Cook line
Equipment: -
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no paper towels provided at the bar handsink. Provide paper towels at all handsinks.
Location: Bar
Equipment: Hand sink
|
03/06/2014 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw alligator meat was stored over sauces in the walk in cooler. Manager corrected the issue on site and stored the raw meat under the sauces.
Location: Walk-in cooler
Equipment: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The can opener in the prep area, attached to the prep table, was soiled. An employee corrected the issue on site and cleaned the can opener.2. The ice machine is soiled inside. Clean and sanitize thoroughly/regularly inside and outside the ice machine to ensure cleanliness and prevent build up.3. Soda gun holster was soiled with mold. Clean and sanitize holster to prevent build up.
Location: Prep area
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The can opener in the prep area, attached to the prep table, was soiled. An employee corrected the issue on site and cleaned the can opener.2. The ice machine is soiled inside. Clean and sanitize thoroughly/regularly inside and outside the ice machine to ensure cleanliness and prevent build up.3. Soda gun holster was soiled with mold. Clean and sanitize holster to prevent build up.
Location: Dish machine area
Equipment: Ice machine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The can opener in the prep area, attached to the prep table, was soiled. An employee corrected the issue on site and cleaned the can opener.2. The ice machine is soiled inside. Clean and sanitize thoroughly/regularly inside and outside the ice machine to ensure cleanliness and prevent build up.3. Soda gun holster was soiled with mold. Clean and sanitize holster to prevent build up.
Location: Bar
Equipment: Soda gun & holster
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The in place sanitizer buckets in the expo line and cook line, and the manual sanitizing agent source concentration is low. The Ecolab rep. fixed the issue on site. The concentration is now at 220PPM.
Location: Expo line
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The in place sanitizer buckets in the expo line and cook line, and the manual sanitizing agent source concentration is low. The Ecolab rep. fixed the issue on site. The concentration is now at 220PPM.
Location: Three bay area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The in place sanitizer buckets in the expo line and cook line, and the manual sanitizing agent source concentration is low. The Ecolab rep. fixed the issue on site. The concentration is now at 220PPM.
Location: Cook line
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mop was stored inside the mop bucket. Store mops hanging invertedly to dry.
Location: Utility room
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: There is no cove molding in the bar area. Manager stated that there would be cove molding installed by the contractor by December 2013.
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There were no thermometers in the reach in coolers (2 door & 4 door) in the cook line area. Employee corrected the issue on site and provided thermometers in the coolers.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There were no thermometers in the reach in coolers (2 door & 4 door) in the cook line area. Employee corrected the issue on site and provided thermometers in the coolers.
Equipment: Reach in cooler (4 door)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There were no thermometers in the reach in coolers (2 door & 4 door) in the cook line area. Employee corrected the issue on site and provided thermometers in the coolers.
Equipment: Reach in cooler (2 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The handsink in the back kitchen is sliding down along the wall. Repair handsink so it is stable and not sliding down the wall.11/14 RECHECK:HANDSINK IN THE BACK KITCHEN WAS SERVICED BUT INSTALLED INCORRECTLY, IT IS BEING FIXED AGAIN TODAY.
Location: Kitchen (back)
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Sealing on the handsinks in the back kitchen and dishmachine area are non-existent or falling off. Repair and replace sealing on handsinks.
Location: Kitchen (back)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Sealing on the handsinks in the back kitchen and dishmachine area are non-existent or falling off. Repair and replace sealing on handsinks.
Location: Dish machine area
|
11/21/2013 | Recheck |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw alligator meat was stored over sauces in the walk in cooler. Manager corrected the issue on site and stored the raw meat under the sauces.
Location: Walk-in cooler
Equipment: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The can opener in the prep area, attached to the prep table, was soiled. An employee corrected the issue on site and cleaned the can opener.2. The ice machine is soiled inside. Clean and sanitize thoroughly/regularly inside and outside the ice machine to ensure cleanliness and prevent build up.3. Soda gun holster was soiled with mold. Clean and sanitize holster to prevent build up.
Location: Prep area
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The can opener in the prep area, attached to the prep table, was soiled. An employee corrected the issue on site and cleaned the can opener.2. The ice machine is soiled inside. Clean and sanitize thoroughly/regularly inside and outside the ice machine to ensure cleanliness and prevent build up.3. Soda gun holster was soiled with mold. Clean and sanitize holster to prevent build up.
Location: Dish machine area
Equipment: Ice machine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The can opener in the prep area, attached to the prep table, was soiled. An employee corrected the issue on site and cleaned the can opener.2. The ice machine is soiled inside. Clean and sanitize thoroughly/regularly inside and outside the ice machine to ensure cleanliness and prevent build up.3. Soda gun holster was soiled with mold. Clean and sanitize holster to prevent build up.
Location: Bar
Equipment: Soda gun & holster
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The in place sanitizer buckets in the expo line and cook line, and the manual sanitizing agent source concentration is low. The Ecolab rep. fixed the issue on site. The concentration is now at 220PPM.
Location: Expo line
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The in place sanitizer buckets in the expo line and cook line, and the manual sanitizing agent source concentration is low. The Ecolab rep. fixed the issue on site. The concentration is now at 220PPM.
Location: Three bay area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The in place sanitizer buckets in the expo line and cook line, and the manual sanitizing agent source concentration is low. The Ecolab rep. fixed the issue on site. The concentration is now at 220PPM.
Location: Cook line
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mop was stored inside the mop bucket. Store mops hanging invertedly to dry.
Location: Utility room
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: There is no cove molding in the bar area. Manager stated that there would be cove molding installed by the contractor by December 2013.
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There were no thermometers in the reach in coolers (2 door & 4 door) in the cook line area. Employee corrected the issue on site and provided thermometers in the coolers.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There were no thermometers in the reach in coolers (2 door & 4 door) in the cook line area. Employee corrected the issue on site and provided thermometers in the coolers.
Equipment: Reach in cooler (4 door)
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There were no thermometers in the reach in coolers (2 door & 4 door) in the cook line area. Employee corrected the issue on site and provided thermometers in the coolers.
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The handsink in the back kitchen is sliding down along the wall. Repair handsink so it is stable and not sliding down the wall.11/14 RECHECK:HANDSINK IN THE BACK KITCHEN WAS SERVICED BUT INSTALLED INCORRECTLY, IT IS BEING FIXED AGAIN TODAY.
Location: Kitchen (back)
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Sealing on the handsinks in the back kitchen and dishmachine area are non-existent or falling off. Repair and replace sealing on handsinks.
Location: Kitchen (back)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Sealing on the handsinks in the back kitchen and dishmachine area are non-existent or falling off. Repair and replace sealing on handsinks.
Location: Dish machine area
|
11/14/2013 | Recheck |
- 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 alligator meat was stored over sauces in the walk in cooler. Manager corrected the issue on site and stored the raw meat under the sauces.
Location: Walk-in cooler
Equipment: -
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The can opener in the prep area, attached to the prep table, was soiled. An employee corrected the issue on site and cleaned the can opener.2. The ice machine is soiled inside. Clean and sanitize thoroughly/regularly inside and outside the ice machine to ensure cleanliness and prevent build up.3. Soda gun holster was soiled with mold. Clean and sanitize holster to prevent build up.
Location: Prep area
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The can opener in the prep area, attached to the prep table, was soiled. An employee corrected the issue on site and cleaned the can opener.2. The ice machine is soiled inside. Clean and sanitize thoroughly/regularly inside and outside the ice machine to ensure cleanliness and prevent build up.3. Soda gun holster was soiled with mold. Clean and sanitize holster to prevent build up.
Location: Dish machine area
Equipment: Ice machine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The can opener in the prep area, attached to the prep table, was soiled. An employee corrected the issue on site and cleaned the can opener.2. The ice machine is soiled inside. Clean and sanitize thoroughly/regularly inside and outside the ice machine to ensure cleanliness and prevent build up.3. Soda gun holster was soiled with mold. Clean and sanitize holster to prevent build up.
Location: Bar
Equipment: Soda gun & holster
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The in place sanitizer buckets in the expo line and cook line, and the manual sanitizing agent source concentration is low. The Ecolab rep. fixed the issue on site. The concentration is now at 220PPM.
Location: Expo line
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The in place sanitizer buckets in the expo line and cook line, and the manual sanitizing agent source concentration is low. The Ecolab rep. fixed the issue on site. The concentration is now at 220PPM.
Location: Three bay area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The in place sanitizer buckets in the expo line and cook line, and the manual sanitizing agent source concentration is low. The Ecolab rep. fixed the issue on site. The concentration is now at 220PPM.
Location: Cook line
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mop was stored inside the mop bucket. Store mops hanging invertedly to dry.
Location: Utility room
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: There is no cove molding in the bar area. Manager stated that there would be cove molding installed by the contractor by December 2013.
Location: Bar
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There were no thermometers in the reach in coolers (2 door & 4 door) in the cook line area. Employee corrected the issue on site and provided thermometers in the coolers.
Location: Cook line
Equipment: Reach in cooler (4 door)
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There were no thermometers in the reach in coolers (2 door & 4 door) in the cook line area. Employee corrected the issue on site and provided thermometers in the coolers.
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The handsink in the back kitchen is sliding down along the wall. Repair handsink so it is stable and not sliding down the wall.
Location: Kitchen (back)
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Sealing on the handsinks in the back kitchen and dishmachine area are non-existent or falling off. Repair and replace sealing on handsinks.
Location: Kitchen (back)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Sealing on the handsinks in the back kitchen and dishmachine area are non-existent or falling off. Repair and replace sealing on handsinks.
Location: Dish machine area
|
11/05/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Reach in cooler on cook line maintaining heavy cream and other potentially hazardous food from 51-52 degrees F. Discard potentially hazardous food contained in this cooler and repair.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Reach in cooler
- Pests/rodents (corrected)
Several small flying insects similar to fruit flies observed around facility. Keep faciltiy clean and dry as well as working with licensed pest control operator.Bar has several areas where significant water was left after cleaning (floor, bar top, liquor shelving, etc.). Dry after cleaning.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.Severe pink slime build up on interior of ice machine. Clean.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Ice machine
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.Provide secure drain covers on mop sink and floor drains throughout facility.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.Floors under back preparation area under equipment need cleaned.Floor under ice machine has significant water. Ensure area is mopped and dried frequently.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
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06/20/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.Reach in cooler on cook line maintaining heavy cream and other potentially hazardous food from 51-52 degrees F. Discard potentially hazardous food contained in this cooler and repair.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Reach in cooler
- Pests/rodents
Several small flying insects similar to fruit flies observed around facility. Keep faciltiy clean and dry as well as working with licensed pest control operator.Bar has several areas where significant water was left after cleaning (floor, bar top, liquor shelving, etc.). Dry after cleaning.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Food contact surface(s) soiled
Food contact surface(s) soiled.Severe pink slime build up on interior of ice machine. Clean.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Ice machine
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.Provide secure drain covers on mop sink and floor drains throughout facility.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.Floors under back preparation area under equipment need cleaned.Floor under ice machine has significant water. Ensure area is mopped and dried frequently.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
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06/13/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Raw chicken on cold top at 47 degrees F. Cooler unit is not maintaining 41 degrees F. Chicken is currently on ice and covered with a plastic bag of ice. Repair
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.Slight water and build up on floor in back storage room behind CO2 system.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dry storage
|
03/04/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Raw chicken on cold top at 47 degrees F. Cooler unit is not maintaining 41 degrees F. Chicken is currently on ice and covered with a plastic bag of ice. Repair
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.Slight water and build up on floor in back storage room behind CO2 system.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dry storage
|
03/04/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.Raw chicken on cold top at 47 degrees F. Cooler unit is not maintaining 41 degrees F. Chicken is currently on ice and covered with a plastic bag of ice. Repair
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.Slight water and build up on floor in back storage room behind CO2 system.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dry storage
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02/26/2013 | Routine |
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL DISHMACHINE CHEMICALS ON A METAL STAND AT LEAST 6" ABOVE THE FLOOR.
Location: Bar
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL DISHMACHINE CHEMICALS ON A METAL STAND AT LEAST 6" ABOVE THE FLOOR.
Location: Dish machine area
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01/08/2013 | Pre-Licensing |
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