- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 6/25/2014: REPAIR HOT WATER FAUCET AT HAND SINK IN MAIN COOK LINE KITCHEN.
Location: Cook line
Equipment: Hand sink
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06/25/2014 | Routine |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Cutting board observed stored on the bar hand sink. Do not store any items on or in the hand sink at any time.
Location: Bar
Equipment: Hand sink
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Upstairs dining room door observed propped open.
Location: Dining room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk in cooler not holding a temperature of 41 degrees or below. All potentially hazardous food had been removed prior to the inspection. Repair walk in cooler to good working condition.
Location: Kitchen
Equipment: Walk in cooler
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoops stored on top of the ice machine. Store ice scoops in a container that is easily cleanable.
Location: Kitchen
Equipment: Ice machine
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10/03/2013 | Routine |
- 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.
Location: Bar
Equipment: 4-bay
- 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.
Location: Kitchen
Equipment: 3-bay
- 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: In place sanitizer buckets were not at the proper concentration. Have dispenser on the 3-bay sink professionally serviced to ensure sanitizer is at the proper concentration.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door seal on salad cold top cooler is deteriorated. Repair door seal to good working condition.
Location: Kitchen
Equipment: Cold top
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at kitchen hand sink near the salad cold top.
Location: Kitchen
Equipment: Hand sink
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05/23/2013 | Recheck |
- 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.
Location: Bar
Equipment: 4-bay
- 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.
Location: Kitchen
Equipment: 3-bay
- 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: In place sanitizer buckets were not at the proper concentration. Have dispenser on the 3-bay sink professionally serviced to ensure sanitizer is at the proper concentration.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door seal on salad cold top cooler is deteriorated. Repair door seal to good working condition.
Location: Kitchen
Equipment: Cold top
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at kitchen hand sink near the salad cold top.
Location: Kitchen
Equipment: Hand sink
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05/15/2013 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Please ensure that rice on steam table is held at 135 degrees F or higher.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener soiled in kitchen. Please and sanitize can opener in kitchen.
Location: Kitchen
- 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.
Location: Kitchen
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Please do not dump food (rice) in handsnk in kitchen.
Location: Kitchen
- 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.
Location: Kitchen (back)
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Please label all bulk containers threwout kitchen.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light bulb out under hood.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Greas fryer soiled in kitchen. Please clean and sanitize grease fryer.
Location: Kitchen
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01/09/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Please ensure that rice on steam table is held at 135 degrees F or higher.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener soiled in kitchen. Please and sanitize can opener in kitchen.
Location: Kitchen
- 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.
Location: Kitchen
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Please do not dump food (rice) in handsnk in kitchen.
Location: Kitchen
- 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.
Location: Kitchen (back)
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Please label all bulk containers threwout kitchen.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light bulb out under hood.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Greas fryer soiled in kitchen. Please clean and sanitize grease fryer.
Location: Kitchen
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01/02/2013 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) drinking, in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink containers removed from kitchen area.... Corrected during inspection
Location: Kitchen
- Date marking (corrected on site)
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: Corrected during inspection
Location: Kitchen
Equipment: Walk in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Knife stored in hand sink. Corrected during inspection (Knife removed from bar hand sink)
Location: Bar
Equipment: Hand sink
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Flour, sugar, rice... Corrected during inspection
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean dust from ceiling vents and ceiling tiles in front area of kitchen and dish machine area.
Location: Kitchen (front)
- Walls, floors, etc/soiled
Physical structure, ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean dust from ceiling vents and ceiling tiles in front area of kitchen and dish machine area.
Location: Dish machine area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Corrected during inspection
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean exterior beer keg plastic lines in basement walk in cooler.
Location: Basement
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean exterior beer keg plastic lines in basement walk in cooler.
Location: -
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08/30/2012 | Routine |
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Location: Bar
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Location: Kitchen
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Bar
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Kitchen
Equipment: Hand sink
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05/16/2012 | Non-Illness Complaint Recheck |
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: No hand soap in soap dispensers in dish machine area and cook line area of kitchen, and 2nd floor bar area. Hand soap is on order from the supplier for soap dispensers.
Location: Bar
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: No hand soap in soap dispensers in dish machine area and cook line area of kitchen, and 2nd floor bar area. Hand soap is on order from the supplier for soap dispensers.
Location: Kitchen
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: No hand soap in soap dispensers in dish machine area and cook line area of kitchen, and 2nd floor bar area. Hand soap is on order from the supplier for soap dispensers.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrective action has been initiated by management at this time.
Location: Bar
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrective action has been initiated by management at this time.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrective action has been initiated by management at this time.
Location: Kitchen
Equipment: Hand sink
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05/15/2012 | Non-Illness Complaint |
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner. (Mop stored on the floor)
Correction: Store mop up off the floor...
Comments: 1st floor mop sink room. Corrected during inspection
Location: Utility room
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrected during inspection
Location: Bar
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrected during inspection
Location: Dish machine area
Equipment: Hand sink
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04/12/2012 | Routine |
- 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: Containers of food on ice in drawers of reach in cooler.
Location: Prep area
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. (Raw eggs stored above other foods in the walk in cooler)
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair. (Reach in cooler at 45 to 50 F)
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair reach in cooler so cooler will operate at 41 F or less. Potentially hazardous food items are stored in drawers of this unit packed in ice at this time. Product temperature is satisfactory. Product stored on ice during peak lunch time.
Location: Prep area
Equipment: Reach in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink. (Hand towel dispenser not working properly)
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair. (Leak at drain line of 2nd floor bar hand sink)
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair leak.
Location: Bar
Equipment: Hand sink
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Location: Walk-in cooler
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02/01/2012 | Super Bowl 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: Corrected during inspection... food discarded at time of inspection
Location: Prep area
Equipment: Reach in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. (Raw eggs stored above other foods in the walk in cooler)
Correction: Food shall be protected from cross contamination. Store raw eggs on lower shelving below other foods
Comments: Corrected during inspection
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair. (Reach in cooler at 58 F)
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair reach in cooler so cooler will operate at 41 F or less.
Location: Prep area
Equipment: Reach in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink. (Hand towel dispenser not working properly)
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair. (Leak at drain line of 2nd floor bar hand sink)
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair leak.
Location: Bar
Equipment: Hand sink
- 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: Sausage gravy covered at 88.5 F cooling in cooler for two hours. Corrected during inspection... Container put on ice to increase cool down.
Location: Walk-in cooler
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01/30/2012 | Super Bowl Routine |
- CO2 tanks unrestrained (corrected on site)
CO2 tanks unrestrained. (Basement: Soft drink storage rack)
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Corrected during inspection
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: A few pots on storage rack in corner of kitchen above 3 bay sink need to be inverted.... Corrected during inspection
Location: Three bay area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Bar
Equipment: Hand sink
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12/27/2011 | Routine |
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