- 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: Par cooked frys out at room temperature. Keep at 41 deg F or below. Or write policy/procedure and do time for 4 hours to control bacterial growth. Dispose of foods after 4 hours.
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Please provide written policy for par cooked fry's
- 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: Purse with clean dishes over 3 bay sink. Store in approved area.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Broken cove by 2 bay sink in prep kitchen and by keg cooler. Replace. Note: work order placed.
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Food blocking front hand sink. Please move out of splash range of hand sink.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Plastic wrap tying plumbing to dish machine. Remove use plumber strapping.
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07/28/2014 | Recheck |
- 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: Par cooked frys out at room temperature. Keep at 41 deg F or below. Or write policy/procedure and do time for 4 hours to control bacterial growth. Dispose of foods after 4 hours.
- 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: Purse with clean dishes over 3 bay sink. Store in approved area.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Broken cove by 2 bay sink in prep kitchen and by keg cooler. Replace.
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Food blocking front hand sink. Please move out of splash range of hand sink.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Plastic wrap tying plumbing to dish machine. Remove use plumber strapping.
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07/24/2014 | Recheck |
- 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: Par cooked frys out at room temperature. Keep at 41 deg F or below. Or write policy/procedure and do time for 4 hours to control bacterial growth. Dispose of foods after 4 hours.
- 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: Purse with clean dishes over 3 bay sink. Store in approved area.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Broken cove by 2 bay sink in prep kitchen and by keg cooler. Replace.
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Food blocking front hand sink. Please move out of splash range of hand sink.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Plastic wrap tying plumbing to dish machine. Remove use plumber strapping.
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07/17/2014 | Routine |
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Dumping in front hand sink. Hand sink clogged. Clean hand sink. CORRECTED
Location: Kitchen (front)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Dumping in front hand sink. Hand sink clogged. Repair. CORRECTED
Location: Kitchen (front)
Equipment: Hand sink
- 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. Walk in cooler fan guards are soiled. Please clean.2. Floor below front cabinets soiled. Please clean.
Location: Service counter
- 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. Walk in cooler fan guards are soiled. Please clean.2. Floor below front cabinets soiled. Please clean.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Soda holster off bar counter. Please replace.
Location: Bar
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02/26/2014 | 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: Gnats in kitchen prep area and by mop sink. Exterminate.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine at bar is not sanitizing. Repair. May sanitize dishes at kitchen dish machine until repaired
Location: Bar
Equipment: Dishmachine
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Front hand sink is blocked by towels, etc. Discontinue. Note: corrected during inspection
Location: Cook line
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: Leak at one bay prep sink. Repair. Note: plumber at facility to do repairs at time of inspection.
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide test strips for dish machine at bar.
Location: Bar
Equipment: Dishmachine
|
11/12/2013 | Recheck |
- 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: Gnats in kitchen prep area and by mop sink. Exterminate.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine at bar is not sanitizing. Repair. May sanitize dishes at kitchen dish machine until repaired
Location: Bar
Equipment: Dishmachine
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Front hand sink is blocked by towels, etc. Discontinue. Note: corrected during inspection
Location: Cook line
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: Leak at one bay prep sink. Repair. Note: plumber at facility to do repairs at time of inspection.
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide test strips for dish machine at bar.
Location: Bar
Equipment: Dishmachine
|
11/05/2013 | 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: Gnats in kitchen prep area and by mop sink. Exterminate.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Make sure dish machine at bar is working correctly. Facility does not have the iodine test strips to check machine. May use dish machine in kitchen until able to verify dish machine at bar is working.
Location: Bar
Equipment: Dishmachine
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Front hand sink is blocked by towels, etc. Discontinue. Note: corrected during inspection
Location: Cook line
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: Leak at one bay prep sink. Repair. Note: plumber at facility to do repairs at time of inspection.
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide test strips for dish machine at bar.
Location: Bar
Equipment: Dishmachine
|
10/29/2013 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Replace soiled milk crates. Provide dunage racks if available.
Location: Kitchen
|
05/14/2013 | Routine |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters. Please store in approved strength sanitizer solution.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide test strips for the bar area dish machine. Switched over to iodine sanitizer.
Location: Bar
|
01/15/2013 | 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: Gnats in kitchen. Exterminate.
Location: Kitchen
- 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: Employee did not wash hands before putting on gloves. Please wash hands before putting on gloves.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: No thermometer to check dish machine. Please provide. Note: Battery died on thermometer. CORRECTED
|
09/27/2012 | 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: Gnats in kitchen. Exterminate.
Location: Kitchen
- 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: Employee did not wash hands before putting on gloves. Please wash hands before putting on gloves.
- Probe thermometer (corrected on site)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: No thermometer to check dish machine. Please provide. Note: Battery died on thermometer. CORRECTED
|
09/20/2012 | Routine |
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: bar dish machine is not sanitizing. Please repair to have bleach at 50-100ppm
Location: Bar
|
05/01/2012 | Recheck |
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: bar dish machine is not sanitizing. Please repair to have bleach at 50-100ppm
Location: Bar
|
04/24/2012 | Routine |
| No violation noted during this evaluation. | 03/01/2012 | Illness Complaint |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Remove ant killer in store. Use approved pesticides.
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: Gnats at bar and server area. Exterminate.
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: Gnats at bar and server area. Exterminate.
Location: Bar
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Dumping in server area hand sink. Discontinue.
Location: Service counter
- Warewashing thermometer (corrected)
No thermometer provided for manual warewashing.
Correction: Provide a thermometer for manual warewashing.
Comments: Provide thermometer to check temperatures of dish machine.
- 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: Provide thermometer for one door true cooler in server area.
Location: Service counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Replace worn door gasket on 1 door true cooler in server area. Note: replacing today.
Location: Kitchen (front)
|
12/30/2011 | Recheck |
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Remove ant killer in store. Use approved pesticides.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at bar and server area. Exterminate.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Dumping in server area hand sink. Discontinue.
- Warewashing thermometer
No thermometer provided for manual warewashing.
Correction: Provide a thermometer for manual warewashing.
Comments: Provide thermometer to check temperatures of dish machine.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide thermometer for one door true cooler in server area.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Replace worn door gasket on 1 door true cooler in server area. Note: replacing today.
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12/20/2011 | Routine |
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