| No violation noted during this evaluation. | 10/07/2014 | 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: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled in kitchen area. Do not allow to sit soiled. Clean and sanitize after use.
Location: Kitchen
Equipment: Slicer
- 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: 1. Items stored inside of hand sink in bar. Remove. Do not store any items in or on hand sink.
Location: Bar
Equipment: Hand sink
- 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: 1. Food handler put on gloves to handle food items without washing hands first hand sink with soap and water. You must wash hands first at hand sink with soap and water before putting on gloves to handle food items.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Wall in poor repair below dish machine work table. Repair wall so as to provide a surface that is smooth and easily cleanable.
Location: Dish machine area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet towel sitting out in bar area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet towel sitting out in bar area. Wet towels shall be stored in sanitizer when not in use.
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: 1. Thermometer missing inside of two door reach in cooler on wait staff line area. Provide a working thermometer.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: 1. Carton of milk in drink ice in bar arae. Remove, do not store any items in with drink ice.
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. Back of 6 gas burner unit soiled. Clean. 2. Sides of deep fry units soiled on cooks line. Clean.
Location: Cook line
- 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. Back of 6 gas burner unit soiled. Clean. 2. Sides of deep fry units soiled on cooks line. Clean.
Location: Cook line
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard missing in kitchen area. Provide light guard.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water faucet leaking at three bay sink in kitchen area. Repair to a sound working condition.
Location: Kitchen
Equipment: 3-bay
|
03/26/2014 | Recheck |
| No violation noted during this evaluation. | 03/18/2014 | Routine |
| No violation noted during this evaluation. | 11/06/2013 | 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: 1. Fish held between 46 and 52 deg. F on top of main cold top. Hold all cold foods at 41 deg. F or below. 2. Cheese on top of cold next to steam table held at 50 deg. Hold all cold foods at 41 deg. F or below.
Location: Kitchen
- 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. Cold top lids stored on floor in kitchen. Remove and store in approved manner.
Location: Kitchen
- 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 bags of food thawing out at room temperature inside of two bay sink 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
- 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: 1. Thermometer missing inside of two door reach in cooler on wait staff line. Provide.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leaking inside of walk in cooler. Repair to a sound condition.
Location: Walk-in cooler
|
10/29/2013 | 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 handler touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Do not handle ready to eat foods with bare hands.
- 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: 1. Food handlers not washing hands. Food employees’ hands became contaminated and were not washed to eliminate contamination.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of large center cold top / reach in cooler soiled. Clean.
Location: Kitchen
Equipment: Make table cooler
- 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: 1. Food handler put on gloves without washing hands at approved hand sink with soap and water. Wash hands before putting on gloves to handle ready to eat food items.
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: 1. Thermometer not working inside of small walk in cooler. Provide a working thermometer.
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 1. Dumpster area soiled. Clean and remove all trash and rubbish.
- 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. Wall by end steam table soiled. Clean. 2. Floor space soiled in back hallway area going to dumpster area. Clean floor space, remove unnecessay items,
Location: Kitchen
- 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. Wall by end steam table soiled. Clean. 2. Floor space soiled in back hallway area going to dumpster area. Clean floor space, remove unnecessay items,
Location: 2nd bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelving above hand sink soiled. Clean. 2. Shleving above large center island cold top soiled. Clean. 3. Bottom shelf of dish machine work table soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelving above hand sink soiled. Clean. 2. Shleving above large center island cold top soiled. Clean. 3. Bottom shelf of dish machine work table soiled. Clean.
Location: Dish machine area
- 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. Drink gun and holder soiled 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. Gas stove and back spalsh soiled. Clean.
Location: Kitchen
Equipment: Stove
|
05/30/2013 | 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 handler touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Do not handle ready to eat foods with bare hands.
- 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: 1. Food handlers not washing hands. Food employees’ hands became contaminated and were not washed to eliminate contamination.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of large center cold top / reach in cooler soiled. Clean.
Location: Kitchen
Equipment: Make table cooler
- Glove use (Non-Critical)
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: 1. Food handler put on gloves without washing hands at approved hand sink with soap and water. Wash hands before putting on gloves to handle ready to eat food items.
- Thermometer not calibrated
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: 1. Thermometer not working inside of small walk in cooler. Provide a working thermometer.
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 1. Dumpster area soiled. Clean and remove all trash and rubbish.
- 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. Wall by end steam table soiled. Clean. 2. Floor space soiled in back hallway area going to dumpster area. Clean floor space, remove unnecessay items,
Location: Kitchen
- 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. Wall by end steam table soiled. Clean. 2. Floor space soiled in back hallway area going to dumpster area. Clean floor space, remove unnecessay items,
Location: 2nd bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelving above hand sink soiled. Clean. 2. Shleving above large center island cold top soiled. Clean. 3. Bottom shelf of dish machine work table soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelving above hand sink soiled. Clean. 2. Shleving above large center island cold top soiled. Clean. 3. Bottom shelf of dish machine work table soiled. Clean.
Location: Dish machine area
- 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. Drink gun and holder soiled 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. Gas stove and back spalsh soiled. Clean.
Location: Kitchen
Equipment: Stove
|
05/23/2013 | 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: 1. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw whole eggs 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. Meat slicer solied with dried on food. Do not allow slicer to sit soiled. Clean and sanitize after each use or ever 4 hours during continuous use. 2. Bottom of black two door reach in cooler soiled inside / water in bottom of unit. Clean and repair if needed.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat slicer solied with dried on food. Do not allow slicer to sit soiled. Clean and sanitize after each use or ever 4 hours during continuous use. 2. Bottom of black two door reach in cooler soiled inside / water in bottom of unit. Clean and repair if needed.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: 1. Dish machine not sanitizing at final rinse. Repair machine to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. Employee coat on shelving in back store area. Remove. Store personal item(s) away from food and food related articles.
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. Wall space and electrical outlet soiled behind slicer. Clean. 2. Floor space soiled in following areas. ( A ) Below all cooking equipment. ( B ) Floor space below shelving in beer walk in cooler. ( C ) Floor space behind drink station in upstairs wait staff area. NOTE > CLEAN ALL SOILED FLOOR SPACE LISTED ABOVE.
Location: Kitchen
- 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. Wall space and electrical outlet soiled behind slicer. Clean. 2. Floor space soiled in following areas. ( A ) Below all cooking equipment. ( B ) Floor space below shelving in beer walk in cooler. ( C ) Floor space behind drink station in upstairs wait staff area. NOTE > CLEAN ALL SOILED FLOOR SPACE LISTED ABOVE.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil on shelving above hand sink in kitchen area. Remove.
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. Plastic bus tub of chicken on floor of walk in freezer. Remove. 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. Inside of ice machine soiled. Clean. 2. Drink gun soiled. Clean.
Location: Kitchen
Equipment: Ice machine
- 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. Inside of ice machine soiled. Clean. 2. Drink gun soiled. Clean.
Location: Bar
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shield missing inside of both walk in coolers in back area. Provide. 2. Light shield missing inside of walk in freezer. Provide.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shield missing inside of both walk in coolers in back area. Provide. 2. Light shield missing inside of walk in freezer. Provide.
Location: Walk-in freezer
|
01/28/2013 | Recheck |
- 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 whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw whole eggs 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. Meat slicer solied with dried on food. Do not allow slicer to sit soiled. Clean and sanitize after each use or ever 4 hours during continuous use. 2. Bottom of black two door reach in cooler soiled inside / water in bottom of unit. Clean and repair if needed.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat slicer solied with dried on food. Do not allow slicer to sit soiled. Clean and sanitize after each use or ever 4 hours during continuous use. 2. Bottom of black two door reach in cooler soiled inside / water in bottom of unit. Clean and repair if needed.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: 1. Dish machine not sanitizing at final rinse. Repair machine to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. Employee coat on shelving in back store area. Remove. Store personal item(s) away from food and food related articles.
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. Wall space and electrical outlet soiled behind slicer. Clean. 2. Floor space soiled in following areas. ( A ) Below all cooking equipment. ( B ) Floor space below shelving in beer walk in cooler. ( C ) Floor space behind drink station in upstairs wait staff area. NOTE > CLEAN ALL SOILED FLOOR SPACE LISTED ABOVE.
Location: Kitchen
- 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. Wall space and electrical outlet soiled behind slicer. Clean. 2. Floor space soiled in following areas. ( A ) Below all cooking equipment. ( B ) Floor space below shelving in beer walk in cooler. ( C ) Floor space behind drink station in upstairs wait staff area. NOTE > CLEAN ALL SOILED FLOOR SPACE LISTED ABOVE.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil on shelving above hand sink in kitchen area. Remove.
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. Plastic bus tub of chicken on floor of walk in freezer. Remove. 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. Inside of ice machine soiled. Clean. 2. Drink gun soiled. Clean.
Location: Kitchen
Equipment: Ice machine
- 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. Inside of ice machine soiled. Clean. 2. Drink gun soiled. Clean.
Location: Bar
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shield missing inside of both walk in coolers in back area. Provide. 2. Light shield missing inside of walk in freezer. Provide.
Location: Wait staff area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shield missing inside of both walk in coolers in back area. Provide. 2. Light shield missing inside of walk in freezer. Provide.
Location: Walk-in freezer
|
01/17/2013 | Routine |
| No violation noted during this evaluation. | 08/21/2012 | Recheck |
- 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.
Location: Cook line
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: There is a spray bottle of Comet hanging on the mixer.
Location: Cook line
- 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: There are gnats observed in the dish machine area & in the mens restroom. Remove wood shelf below dish machine area & keep the grease trap lid closed.
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: There are gnats observed in the dish machine area & in the mens restroom. Remove wood shelf below dish machine area & keep the grease trap lid closed.
Location: Mens restroom
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: There was no sanitizer detected on the final rinse of the bar dish machine. Do not use until it dispenses 50 ppm chlorine.
Location: Bar
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: There were gnats observed in some alcohol bottles. Discard alcohol with gnats.
Location: Bar
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: There is a purse on ketchup bottles.
Location: Expo line
- 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: There are single service items on the floor (walk in cooler area).
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids are open. Keep the lids closed.
Location: Dumpster area
- 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) The floor below the cook line equipment is soiled.2) Clean the floor around the upstairs soft drink machine.
Location: Cook line
- 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) The floor below the cook line equipment is soiled.2) Clean the floor around the upstairs soft drink machine.
Location: Upstairs storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The utensil drawer (below slicer) is soiled inside.
Location: Cook line
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Dish machine area
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
|
08/13/2012 | 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.
Location: Cook line
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: There is a spray bottle of Comet hanging on the mixer.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: There are gnats observed in the dish machine area & in the mens restroom. Remove wood shelf below dish machine area & keep the grease trap lid closed.
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: There are gnats observed in the dish machine area & in the mens restroom. Remove wood shelf below dish machine area & keep the grease trap lid closed.
Location: Mens restroom
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: There was no sanitizer detected on the final rinse of the bar dish machine. Do not use until it dispenses 50 ppm chlorine.
Location: Bar
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: There were gnats observed in some alcohol bottles. Discard alcohol with gnats.
Location: Bar
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: There is a purse on ketchup bottles.
Location: Expo line
- 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: There are single service items on the floor (walk in cooler area).
Location: Kitchen (back)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids are open. Keep the lids closed.
Location: Dumpster area
- 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) The floor below the cook line equipment is soiled.2) Clean the floor around the upstairs soft drink machine.
Location: Cook line
- 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) The floor below the cook line equipment is soiled.2) Clean the floor around the upstairs soft drink machine.
Location: Upstairs storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The utensil drawer (below slicer) is soiled inside.
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Dish machine area
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
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08/06/2012 | Routine |
- 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: Employee did not wash his hands before putting on gloves. Always wash your hands before putting on gloves & at each glove change.
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05/25/2012 | Illness Complaint |
- 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) Sour cream was up to 48 F.2) The hamburgers in the cold top are 47-49 F.3) The reach in cooler on the expo line is 45 F.4) The beer cooler in the bar is 45-46 F.5) The small cooler at the end of the bar (outside the bar) is 45-46 F.
Location: Cook line
- 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) Sour cream was up to 48 F.2) The hamburgers in the cold top are 47-49 F.3) The reach in cooler on the expo line is 45 F.4) The beer cooler in the bar is 45-46 F.5) The small cooler at the end of the bar (outside the bar) is 45-46 F.
Location: Cook line
- 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) Sour cream was up to 48 F.2) The hamburgers in the cold top are 47-49 F.3) The reach in cooler on the expo line is 45 F.4) The beer cooler in the bar is 45-46 F.5) The small cooler at the end of the bar (outside the bar) is 45-46 F.
Location: Expo line
- 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) Sour cream was up to 48 F.2) The hamburgers in the cold top are 47-49 F.3) The reach in cooler on the expo line is 45 F.4) The beer cooler in the bar is 45-46 F.5) The small cooler at the end of the bar (outside the bar) is 45-46 F.
Location: Bar
- 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) Sour cream was up to 48 F.2) The hamburgers in the cold top are 47-49 F.3) The reach in cooler on the expo line is 45 F.4) The beer cooler in the bar is 45-46 F.5) The small cooler at the end of the bar (outside the bar) is 45-46 F.
Location: Bar
- 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: There was no sanitizer detected on the final once for the bar dish machine. Do not use until it dispenses 50 ppm chlorine.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The bulk food containers by the walk in coolers (flour, bread crumbs etc.) are soiled.
Location: Kitchen (back)
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: These are broken floor tiles by the fryer. Replace.
Location: Cook line
- 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) The floor below the fryer is soiled.2)The shelves over the 3 bay sink (where bread is stored) are soiled.3) The knife holder is soiled (slot side)
Location: Cook line
- 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) The floor below the fryer is soiled.2)The shelves over the 3 bay sink (where bread is stored) are soiled.3) The knife holder is soiled (slot side)
Location: Kitchen
- 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) The floor below the fryer is soiled.2)The shelves over the 3 bay sink (where bread is stored) are soiled.3) The knife holder is soiled (slot side)
Location: Cook line
|
04/02/2012 | Recheck |
- 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) Sour cream was up to 48 F.2) The hamburgers in the cold top are 47-49 F.3) The reach in cooler on the expo line is 45 F.4) The beer cooler in the bar is 45-46 F.5) The small cooler at the end of the bar (outside the bar) is 45-46 F.
Location: Cook line
- 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) Sour cream was up to 48 F.2) The hamburgers in the cold top are 47-49 F.3) The reach in cooler on the expo line is 45 F.4) The beer cooler in the bar is 45-46 F.5) The small cooler at the end of the bar (outside the bar) is 45-46 F.
Location: Cook line
- 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) Sour cream was up to 48 F.2) The hamburgers in the cold top are 47-49 F.3) The reach in cooler on the expo line is 45 F.4) The beer cooler in the bar is 45-46 F.5) The small cooler at the end of the bar (outside the bar) is 45-46 F.
Location: Expo line
- 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) Sour cream was up to 48 F.2) The hamburgers in the cold top are 47-49 F.3) The reach in cooler on the expo line is 45 F.4) The beer cooler in the bar is 45-46 F.5) The small cooler at the end of the bar (outside the bar) is 45-46 F.
Location: Bar
- 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) Sour cream was up to 48 F.2) The hamburgers in the cold top are 47-49 F.3) The reach in cooler on the expo line is 45 F.4) The beer cooler in the bar is 45-46 F.5) The small cooler at the end of the bar (outside the bar) is 45-46 F.
Location: Bar
- 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: There was no sanitizer detected on the final once for the bar dish machine. Do not use until it dispenses 50 ppm chlorine.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The bulk food containers by the walk in coolers (flour, bread crumbs etc.) are soiled.
Location: Kitchen (back)
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: These are broken floor tiles by the fryer. Replace.
Location: Cook line
- 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) The floor below the fryer is soiled.2)The shelves over the 3 bay sink (where bread is stored) are soiled.3) The knife holder is soiled (slot side)
Location: Cook line
- 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) The floor below the fryer is soiled.2)The shelves over the 3 bay sink (where bread is stored) are soiled.3) The knife holder is soiled (slot side)
Location: Kitchen
- 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) The floor below the fryer is soiled.2)The shelves over the 3 bay sink (where bread is stored) are soiled.3) The knife holder is soiled (slot side)
Location: Cook line
|
03/26/2012 | 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: 1) Sour cream was up to 48 F.2) The hamburgers in the cold top are 47-49 F.3) The reach in cooler on the expo line is 45 F.4) The beer cooler in the bar is 45-46 F.5) The small cooler at the end of the bar (outside the bar) is 45-46 F.
Location: Cook line
- 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) Sour cream was up to 48 F.2) The hamburgers in the cold top are 47-49 F.3) The reach in cooler on the expo line is 45 F.4) The beer cooler in the bar is 45-46 F.5) The small cooler at the end of the bar (outside the bar) is 45-46 F.
Location: Cook line
- 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) Sour cream was up to 48 F.2) The hamburgers in the cold top are 47-49 F.3) The reach in cooler on the expo line is 45 F.4) The beer cooler in the bar is 45-46 F.5) The small cooler at the end of the bar (outside the bar) is 45-46 F.
Location: Expo line
- 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) Sour cream was up to 48 F.2) The hamburgers in the cold top are 47-49 F.3) The reach in cooler on the expo line is 45 F.4) The beer cooler in the bar is 45-46 F.5) The small cooler at the end of the bar (outside the bar) is 45-46 F.
Location: Bar
- 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) Sour cream was up to 48 F.2) The hamburgers in the cold top are 47-49 F.3) The reach in cooler on the expo line is 45 F.4) The beer cooler in the bar is 45-46 F.5) The small cooler at the end of the bar (outside the bar) is 45-46 F.
Location: Bar
- 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: There was no sanitizer detected on the final once for the bar dish machine. Do not use until it dispenses 50 ppm chlorine.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The bulk food containers by the walk in coolers (flour, bread crumbs etc.) are soiled.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: These are broken floor tiles by the fryer. Replace.
Location: Cook line
- 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) The floor below the fryer is soiled.2)The shelves over the 3 bay sink (where bread is stored) are soiled.3) The knife holder is soiled (slot side)
Location: Cook line
- 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) The floor below the fryer is soiled.2)The shelves over the 3 bay sink (where bread is stored) are soiled.3) The knife holder is soiled (slot side)
Location: Kitchen
- 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) The floor below the fryer is soiled.2)The shelves over the 3 bay sink (where bread is stored) are soiled.3) The knife holder is soiled (slot side)
Location: Cook line
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
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03/19/2012 | Routine |
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