- Hands Clean/Properly Washed/Proper Glove Use (corrected on site)
- Details:
- Paper towel dispenser lacking at bar. Napkins being used. Provide paper towels in single use dispenser. Ok corrected dispenser provided with paper towels.
- Comment:
- Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
- Hot and Cold Holding Temperatures
- Details:
- Reach-in bar cooler is at 44f. Provide at 41F or lower. Walk-in is at 44F. Provide at 41F or lower.
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Approved Thawing Methods
- Details:
- Observed frozen food defrosting on drainboard of prep sink. Utilize proper defrosting methods.
- Comment:
- Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
- Nonfood Contact Surfaces Clean
- Details:
- Fan grates in walk-in have debris. Clean.
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
- Warewashing Facilites Maintained
- Details:
- Sanitizer test strips are lacking. Provide.
- Comment:
- Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
- Equipment/Utensils Approved and in Good Repair
- Details:
- Observed peeling paint on wall in walk-in. Repaint/seal so smooth cleanable and non-absorbant.
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Equipment/Utensils/Linens: Proper Storage / Use
- Details:
- Observed pizza dough covered with a cloth towel. Cover food with a non absorbant material.
- Comment:
- All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- Flooring has grease and debris in kitchen area. Areas needing cleaning are behind and under equipment.
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09/03/2015 | Routine |
- Critical: Handwashing Facilities Not Supplied and Accessible (corrected on site)
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Food Unprotected from Contamination During Storage
- Comment:
- All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
- Food Storage Containers Not Labeled
- Comment:
- Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
- Nonfood Contact Surfaces Not Clean
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
- Equipment/Utensils Not Approved/Installed/Cleaned
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
|
07/25/2014 | Routine |
- Food Unprotected from Contamination During Storage
- Comment:
- All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
- Equipment/Utensils Not Approved/Installed/Cleaned
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Signs Not Posted
- Details:
- Last Inspection Rpt Unavailable
|
05/15/2013 | Routine |
- Equipment/Utensils Not Approved/Installed/Cleaned
- Details:
-
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Improper Use and Storage of Wiping Cloths
- Details:
-
- Comment:
- Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
- Comment:
-
- Lack of Valid Food Safety Certificate
- Details:
-
- Comment:
- All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Improper Eating, Tasting, Drinking or Tobacco Use
- Details:
-
- Comment:
- No employees shall eat, drink, or smoke in any work area. (113977)
- Handwashing Facilities Not Supplied and Accessible
- Details:
-
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
|
03/23/2012 | Routine |
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