| No violation noted during this evaluation. | 07/28/2014 | Routine |
| No violation noted during this evaluation. | 01/09/2014 | Routine |
| No violation noted during this evaluation. | 08/15/2013 | Routine |
- 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: Cooks applying gloves without washing hands Hands must be washed with each glove changeDiscuss need to change gloves (when and why)
- Air dry (equipment and/or utensil(s)) (corrected)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying. Utensils may not be polished unless they have been completely air dried and cloth used is clean and dry.
Comments: Cloth used to polish silverware was damp.Ensure utensils have been completely air dried and polish with a dry towel.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Shelving in dry storage soiledclean more frequently
Location: Dry storage
|
04/09/2013 | Recheck |
- 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: Cooks applying gloves without washing hands Hands must be washed with each glove changeDiscuss need to change gloves (when and why)
- Air dry (equipment and/or utensil(s)) (corrected on site)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying. Utensils may not be polished unless they have been completely air dried and cloth used is clean and dry.
Comments: Cloth used to polish silverware was damp.Ensure utensils have been completely air dried and polish with a dry towel.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Shelving in dry storage soiledclean more frequently
Location: Dry storage
|
04/02/2013 | 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: Top well of OVEN cooler at 58 degreesTop well turned on at end of inspection - Please monitor and repair if needed
Location: Cook line
Equipment: Prep Top Cooler
- 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: A piece of raw chicken from raw rack fell on to shelving over box of lemonsLemon box had raw chicken dripping on itPlease rearrange so raw chicken speed rack is not so close to ready to eat foodsLemon box disposed
Location: Walk-in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Employee dumped pan with chemical/water in to hand sinkHand sinks for hand washing onlydump soiled liquids into mop sink or dish machine sink
Location: Dish machine area
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please concentrate cleaning on handles of knivesBlades were fine however handles had build up of old food
Location: Cook line
Equipment: Knife/utensil rack
- 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: One soda gun soiled within - ensure caps are cleaned and sanitized even if rarely used
Location: Bar
Equipment: Soda gun & holster
- 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: Bar sink has QUAT strips however sanitizer powder used in bar is CHLORINE provide chlorine test strips for bar 4 bay50-100ppm
Location: Bar
Equipment: 4-bay
|
11/28/2012 | 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: Top well of OVEN cooler at 58 degreesTop well turned on at end of inspection - Please monitor and repair if needed
Location: Cook line
Equipment: Prep Top Cooler
- 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: A piece of raw chicken from raw rack fell on to shelving over box of lemonsLemon box had raw chicken dripping on itPlease rearrange so raw chicken speed rack is not so close to ready to eat foodsLemon box disposed
Location: Walk-in cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Employee dumped pan with chemical/water in to hand sinkHand sinks for hand washing onlydump soiled liquids into mop sink or dish machine sink
Location: Dish machine area
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please concentrate cleaning on handles of knivesBlades were fine however handles had build up of old food
Location: Cook line
Equipment: Knife/utensil rack
- 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: One soda gun soiled within - ensure caps are cleaned and sanitized even if rarely used
Location: Bar
Equipment: Soda gun & holster
- 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: Bar sink has QUAT strips however sanitizer powder used in bar is CHLORINE provide chlorine test strips for bar 4 bay50-100ppm
Location: Bar
Equipment: 4-bay
|
11/16/2012 | Routine |
| No violation noted during this evaluation. | 07/04/2012 | Routine |
| No violation noted during this evaluation. | 06/13/2012 | Illness Complaint Recheck |
| No violation noted during this evaluation. | 06/08/2012 | Illness Complaint |
- 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: Toxin in generic chemical bottle unlabeledensure all toxins are identified with common name
Location: Dish machine area
- 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: Hand wahsing is required anytime gloves are changed
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife returned to magnetic rack soiledEnsure knives are cleaned and sanitized prior to storage
Location: Prep area
Equipment: Knife/utensil rack
- 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: Mats stored in hand sink in barplease use dump sinks for nightly mat storage
Location: Bar
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Ensure hands are washed with each glove changedo not apply gloves without hand washing
|
03/14/2012 | Recheck |
- 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: Toxin in generic chemical bottle unlabeledensure all toxins are identified with common name
Location: Dish machine area
- 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: Hand wahsing is required anytime gloves are changed
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife returned to magnetic rack soiledEnsure knives are cleaned and sanitized prior to storage
Location: Prep area
Equipment: Knife/utensil rack
- 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: Mats stored in hand sink in barplease use dump sinks for nightly mat storage
Location: Bar
- Glove use (Non-Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Ensure hands are washed with each glove changedo not apply gloves without hand washing
|
03/07/2012 | Routine |
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