- 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: PREP TOP COOLER NORTHWEST CORNER OF KITCHEN WAS HOLDING SHREDDED CHEESE AT 56.8 DEGREES F, CUT TOMATOES AT 57 DEGREES F, AND CRUMBLED CHEESE AT 56.8 DEGREES F. ALL OF THESE FOOD ITEMS WERE DISCARDED. ABOUT 1 - 1 1/2 POUNDS. SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: UNLABELED SPRAY BOTTLE BY DISH MACHINE. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT. BOTTLE LABELED CORRECTED ON SITE.
Location: Dish machine area
- 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: INFESTATION OF FRUIT FLIES IN KITCHEN. SEEK PROFESSIONAL ASSISTANCE IN EXTERMINATING PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER SUPPLIED TO HAND SINK IN MIDDLE OF THE KITCHEN. SUPPLY HOT WATER TO HAND SINK OF A TEMPERATURE OF AT LEAST 110 DEGREES F.
Location: Kitchen
Equipment: Hand sink
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: SPRAYER ON DUMP SINK BY ICE BINS IS HANGING DOWN INTO SINK AND PROVIDES NO AIR GAP. INSTALL SPRAYER TO PROVIDE A PROPER AIR GAP.
Location: Back room
Equipment: Dump sink
- 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: KITCHEN CEILING AND AIR VENTS ARE SOILED. PLEASE CLEAN.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: BAR COOLER HAS NO THERMOMETER. PROVIDE THERMOMETERS IN ALL COOLERS. HALF AND HALF (DAIRY PRODUCTS) IS STORED IN THIS COOLER.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WALK IN FREEZER #2 HAS HEAVY ICE BUILD UP ON CEILING AND ON FOOD PRODUCT BOXES. DEFROST AND/OR REPAIR FREEZER.2. WALK IN COOLER #3 CONDENSER PIPE IS LEAKING ONTO FOOD BOXES. REPAIR LEAK.3. LID DAMAGED ON PREP TOP COOLER NORTH END OF KITCHEN.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WALK IN FREEZER #2 HAS HEAVY ICE BUILD UP ON CEILING AND ON FOOD PRODUCT BOXES. DEFROST AND/OR REPAIR FREEZER.2. WALK IN COOLER #3 CONDENSER PIPE IS LEAKING ONTO FOOD BOXES. REPAIR LEAK.3. LID DAMAGED ON PREP TOP COOLER NORTH END OF KITCHEN.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WALK IN FREEZER #2 HAS HEAVY ICE BUILD UP ON CEILING AND ON FOOD PRODUCT BOXES. DEFROST AND/OR REPAIR FREEZER.2. WALK IN COOLER #3 CONDENSER PIPE IS LEAKING ONTO FOOD BOXES. REPAIR LEAK.3. LID DAMAGED ON PREP TOP COOLER NORTH END OF KITCHEN.
Location: Kitchen
Equipment: Prep Top Cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: WALK IN COOLER #1 HAS UNCOVERED CAKES. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KICK PLATE ON ICE BIN IS SOILED. CLEAN AND SANITIZE.
Location: Back room
Equipment: Ice bin
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAKING DRAIN PIPE ON PREP SINK SOUTH END OF COOK LINE. REPAIR LEAK.
Location: Kitchen
Equipment: Prep sink
|
08/07/2014 | 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: PREP TOP COOLER NORTHWEST CORNER OF KITCHEN WAS HOLDING SHREDDED CHEESE AT 56.8 DEGREES F, CUT TOMATOES AT 57 DEGREES F, AND CRUMBLED CHEESE AT 56.8 DEGREES F. ALL OF THESE FOOD ITEMS WERE DISCARDED. ABOUT 1 - 1 1/2 POUNDS. SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- Toxic labeling (corrected on site)
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: UNLABELED SPRAY BOTTLE BY DISH MACHINE. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT. BOTTLE LABELED CORRECTED ON SITE.
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: INFESTATION OF FRUIT FLIES IN KITCHEN. SEEK PROFESSIONAL ASSISTANCE IN EXTERMINATING PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER SUPPLIED TO HAND SINK IN MIDDLE OF THE KITCHEN. SUPPLY HOT WATER TO HAND SINK OF A TEMPERATURE OF AT LEAST 110 DEGREES F.
Location: Kitchen
Equipment: Hand sink
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: SPRAYER ON DUMP SINK BY ICE BINS IS HANGING DOWN INTO SINK AND PROVIDES NO AIR GAP. INSTALL SPRAYER TO PROVIDE A PROPER AIR GAP.
Location: Back room
Equipment: Dump 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: KITCHEN CEILING AND AIR VENTS ARE SOILED. PLEASE CLEAN.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: BAR COOLER HAS NO THERMOMETER. PROVIDE THERMOMETERS IN ALL COOLERS. HALF AND HALF (DAIRY PRODUCTS) IS STORED IN THIS COOLER.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WALK IN FREEZER #2 HAS HEAVY ICE BUILD UP ON CEILING AND ON FOOD PRODUCT BOXES. DEFROST AND/OR REPAIR FREEZER.2. WALK IN COOLER #3 CONDENSER PIPE IS LEAKING ONTO FOOD BOXES. REPAIR LEAK.3. LID DAMAGED ON PREP TOP COOLER NORTH END OF KITCHEN.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WALK IN FREEZER #2 HAS HEAVY ICE BUILD UP ON CEILING AND ON FOOD PRODUCT BOXES. DEFROST AND/OR REPAIR FREEZER.2. WALK IN COOLER #3 CONDENSER PIPE IS LEAKING ONTO FOOD BOXES. REPAIR LEAK.3. LID DAMAGED ON PREP TOP COOLER NORTH END OF KITCHEN.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WALK IN FREEZER #2 HAS HEAVY ICE BUILD UP ON CEILING AND ON FOOD PRODUCT BOXES. DEFROST AND/OR REPAIR FREEZER.2. WALK IN COOLER #3 CONDENSER PIPE IS LEAKING ONTO FOOD BOXES. REPAIR LEAK.3. LID DAMAGED ON PREP TOP COOLER NORTH END OF KITCHEN.
Location: Kitchen
Equipment: Prep Top 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: WALK IN COOLER #1 HAS UNCOVERED CAKES. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KICK PLATE ON ICE BIN IS SOILED. CLEAN AND SANITIZE.
Location: Back room
Equipment: Ice bin
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAKING DRAIN PIPE ON PREP SINK SOUTH END OF COOK LINE. REPAIR LEAK.
Location: Kitchen
Equipment: Prep sink
|
07/31/2014 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace damaged tiles inside of kitchen.
Location: Dish machine area
- 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.
Location: Walk-in freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
|
02/21/2014 | 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. OBSERVED SEVERAL FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE. COORDINATE EFFORTS WITH A PEST CONTROL COMPANY.
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. TRAY OF RAW FISH OVER CONTAINER OF PICKLES IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. TWO BOXES OF SINGLE SERVICE CUPS STORED DIRECLTY ON FLOOR IN STORAGE ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE ICE BUILD UP ON FLOOR AND CEILING OF WALK IN FREEZER. REMOVE ICE. CLEAN AND SANITIZE.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PASTEY RESIDUE ON EXTERIOR OF TABLE MOUNTED CAN OPEN.2. SHELVING IN WALK IN COOLERS ARE SOILED.CLEAN AND SANITIZE.
Location: Prep area
Equipment: Can opener
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PASTEY RESIDUE ON EXTERIOR OF TABLE MOUNTED CAN OPEN.2. SHELVING IN WALK IN COOLERS ARE SOILED.CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. PINK SLIME MOLD BUILD UP ON INTERIOR OF ICE CHUTE ON SODA MACHINE IN WAITSTAFF AREA.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Wait staff area
Equipment: Soda machine
|
08/12/2013 | 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. OBSERVED SEVERAL FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE. COORDINATE EFFORTS WITH A PEST CONTROL COMPANY.
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. TRAY OF RAW FISH OVER CONTAINER OF PICKLES IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. TWO BOXES OF SINGLE SERVICE CUPS STORED DIRECLTY ON FLOOR IN STORAGE ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE ICE BUILD UP ON FLOOR AND CEILING OF WALK IN FREEZER. REMOVE ICE. CLEAN AND SANITIZE.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PASTEY RESIDUE ON EXTERIOR OF TABLE MOUNTED CAN OPEN.2. SHELVING IN WALK IN COOLERS ARE SOILED.CLEAN AND SANITIZE.
Location: Prep area
Equipment: Can opener
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PASTEY RESIDUE ON EXTERIOR OF TABLE MOUNTED CAN OPEN.2. SHELVING IN WALK IN COOLERS ARE SOILED.CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. PINK SLIME MOLD BUILD UP ON INTERIOR OF ICE CHUTE ON SODA MACHINE IN WAITSTAFF AREA.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Wait staff area
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET FOR HAND SINK IN PREP AREA DOES NOT COMPLETELY TURN OFF. WATER CONTINUALLY LEAKING FROM FAUCET.2. HAND SINK IN BANQUET AREA IS OUT OF SERVICE. THE PROBLEM IS A DRAIN ISSUE THAT WILL TAKE MORE EXTENSIVE REPAIR WORK TO FIX. WILL BE REPAIRING SOON.REPAIR ACCORDINGLY.
Location: Prep area
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. FAUCET FOR HAND SINK IN PREP AREA DOES NOT COMPLETELY TURN OFF. WATER CONTINUALLY LEAKING FROM FAUCET.2. HAND SINK IN BANQUET AREA IS OUT OF SERVICE. THE PROBLEM IS A DRAIN ISSUE THAT WILL TAKE MORE EXTENSIVE REPAIR WORK TO FIX. WILL BE REPAIRING SOON.REPAIR ACCORDINGLY.
Location: -
Equipment: Hand sink
|
08/02/2013 | Routine |
- Toxic restrictions (corrected)
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: Residential Raid Ant and Roach bug spray stored in office. Use Commercial grade bug spray. Take home / discard
Location: -
- No hand washing (when) (corrected on site)
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: 02/08/13:No handwashing before putting on gloves.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs and french toast batter stored over ready to eat foods
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Production cooler thermometer read 70 F. Chef put in a new thermometer during inspection
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Hot rice covered with plastic wrap sitting inside cooler. Transferred rice to a sheet pan to cool properly.
Location: Kitchen
Equipment: Prep Top Cooler
|
02/08/2013 | Recheck |
- 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: Residential Raid Ant and Roach bug spray stored in office. Use Commercial grade bug spray. Take home / discard
Location: -
- 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 eggs and french toast batter stored over ready to eat foods
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Thermometer accuracy (corrected on site)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Production cooler thermometer read 70 F. Chef put in a new thermometer during inspection
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Hot rice covered with plastic wrap sitting inside cooler. Transferred rice to a sheet pan to cool properly.
Location: Kitchen
Equipment: Prep Top Cooler
|
02/05/2013 | Routine |
- 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. Following food items not date marked. a. two pans of ham in bottom section of cold top cooler in kitchen area on cooks line. b. two pans of tuna salad / chicken salad inside of glass door reach in cooler. >> Date mark items lilsted above. 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.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Clean and sanitize. Do not allow to sit soiled. Clean after use.
Location: Kitchen
Equipment: Slicer
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoops on top of ice machine. Store scoops in approvdd maner.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space inside of walk in cooler # 3 and 4 soiled. Clean.
Location: Walk-in cooler
|
09/12/2012 | Recheck |
- 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. Following food items not date marked. a. two pans of ham in bottom section of cold top cooler in kitchen area on cooks line. b. two pans of tuna salad / chicken salad inside of glass door reach in cooler. >> Date mark items lilsted above. 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.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Clean and sanitize. Do not allow to sit soiled. Clean after use.
Location: Kitchen
Equipment: Slicer
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoops on top of ice machine. Store scoops in approvdd maner.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space inside of walk in cooler # 3 and 4 soiled. Clean.
Location: Walk-in cooler
|
09/05/2012 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Cover plate missing on light switch for large walk in cooler. Replace.
- 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 at 156 deg. F. at plate level at final rinse. Repair machine to a sound working condition so as to provide at least 160 deg. F. at plate level.
Location: Dish machine area
Equipment: Dishmachine
- 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. Raw fish stored above vegetables inside of large walk in cooler. Store all raw fish below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food. Clean and sanitize, Do not allow to sit soiled after use. 2. Continental two door reach in cooler soiled in bottom of unit. Clean inside.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food. Clean and sanitize, Do not allow to sit soiled after use. 2. Continental two door reach in cooler soiled in bottom of unit. Clean inside.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. Wet mop not hung up. Hang up all wet mops to dry between use.
Location: Back room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below cooking equipment in kitchen area. Clean.
Location: Kitchen
- 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. Food on floor of walk in cooler. Remove. 2. Food on floor of walk in freezer. Remove.
Location: Walk-in cooler
- 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. Food on floor of walk in cooler. Remove. 2. Food on floor of walk in freezer. Remove.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Beer cooler soiled inside in bar. Clean.
Location: Bar
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Both " Imperial " baking ovens soiled inside. Clean.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink on wait staff line. Provide. 2. Hand towels missing at hand sink in kitchen area by two bay sink. Provide.
Location: Walk-in cooler
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink on wait staff line. Provide. 2. Hand towels missing at hand sink in kitchen area by two bay sink. Provide.
Location: Kitchen
Equipment: Hand sink
|
05/09/2012 | Recheck |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Cover plate missing on light switch for large walk in cooler. Replace.
- 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 at 156 deg. F. at plate level at final rinse. Repair machine to a sound working condition so as to provide at least 160 deg. F. at plate level.
Location: Dish machine area
Equipment: Dishmachine
- 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. Raw fish stored above vegetables inside of large walk in cooler. Store all raw fish below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food. Clean and sanitize, Do not allow to sit soiled after use. 2. Continental two door reach in cooler soiled in bottom of unit. Clean inside.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food. Clean and sanitize, Do not allow to sit soiled after use. 2. Continental two door reach in cooler soiled in bottom of unit. Clean inside.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. Wet mop not hung up. Hang up all wet mops to dry between use.
Location: Back room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below cooking equipment in kitchen area. Clean.
Location: Kitchen
- 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. Food on floor of walk in cooler. Remove. 2. Food on floor of walk in freezer. Remove.
Location: Walk-in cooler
- 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. Food on floor of walk in cooler. Remove. 2. Food on floor of walk in freezer. Remove.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Beer cooler soiled inside in bar. Clean.
Location: Bar
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Both " Imperial " baking ovens soiled inside. Clean.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink on wait staff line. Provide. 2. Hand towels missing at hand sink in kitchen area by two bay sink. Provide.
Location: Walk-in cooler
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink on wait staff line. Provide. 2. Hand towels missing at hand sink in kitchen area by two bay sink. Provide.
Location: Kitchen
Equipment: Hand sink
|
05/01/2012 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Cover plate missing on light switch for large walk in cooler. Replace.
- 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 at 150 deg. F. at plate level at final rinse. Repair machine to a sound working condition so as to provide at least 160 deg. F. at plate level.
Location: Dish machine area
Equipment: Dishmachine
- 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. Raw fish stored above vegetables inside of large walk in cooler. Store all raw fish below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food. Clean and sanitize, Do not allow to sit soiled after use. 2. Continental two door reach in cooler soiled in bottom of unit. Clean inside.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food. Clean and sanitize, Do not allow to sit soiled after use. 2. Continental two door reach in cooler soiled in bottom of unit. Clean inside.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. Wet mop not hung up. Hang up all wet mops to dry between use.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below cooking equipment in kitchen area. Clean.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food on floor of walk in cooler. Remove. 2. Food on floor of walk in freezer. Remove.
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: 1. Food on floor of walk in cooler. Remove. 2. Food on floor of walk in freezer. Remove.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Beer cooler soiled inside in bar. Clean.
Location: Bar
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Both " Imperial " baking ovens soiled inside. Clean.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink on wait staff line. Provide. 2. Hand towels missing at hand sink in kitchen area by two bay sink. Provide.
Location: Walk-in cooler
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink on wait staff line. Provide. 2. Hand towels missing at hand sink in kitchen area by two bay sink. Provide.
Location: Kitchen
Equipment: Hand sink
|
04/24/2012 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers preping ready to eat food items with bare hands. Use approved utnesils such as gloves to handle all ready to eat food items. NOTE > REPEAT VIOLATION, IF BARE HAND CONTACT IS NOTED ON ANY FUTURE INSPECTIONS A $ 100.00 CITATION WILL BE GIVEN.
- 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. Cole slaw inside of white reach in cooler in kitchen area not date marked. Date mark.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen fish thawing out in standing water in kitchen area. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: 2-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. Boxes of food on floor of walk in cooler number 2. Remove and store on approved shelving.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bottom of both hot holding units in kitchen area soiled. Clean.
Location: Kitchen
- 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 bar area hand sink. Provide.
Location: Bar
|
12/09/2011 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers preping ready to eat food items with bare hands. Use approved utnesils such as gloves to handle all ready to eat food items. NOTE > REPEAT VIOLATION, IF BARE HAND CONTACT IS NOTED ON ANY FUTURE INSPECTIONS A $ 100.00 CITATION WILL BE GIVEN.
- 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. Cole slaw inside of white reach in cooler in kitchen area not date marked. Date mark.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen fish thawing out in standing water in kitchen area. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: 2-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. Boxes of food on floor of walk in cooler number 2. Remove and store on approved shelving.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bottom of both hot holding units in kitchen area soiled. Clean.
Location: Kitchen
- 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 bar area hand sink. Provide.
Location: Bar
|
12/02/2011 | Routine |
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