| No violation noted during this evaluation. | 07/01/2015 | Physical Recheck |
- Multiuse food contact surfaces are cleanable
Observation: Dough mixer bowl to worn and dented. All food contact surfaces must be easily cleanable. Re-tin mixer bowl or replace.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Pizza oven hood has visible grease build-up. Clean and maintain cleaning at frequency to prevent future build-up.
- Handwashing cleanser, availability
Observation: Every hand sink must be provided soap for hand washing. Provide soap at server station hand sink.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Upright freezer is not working. Must have adequate equipment for food storage. Repair have been called.
- Plumbing
materials, design, construction and installation
- Cleanability of floors, walls, and ceilings
Observation: All surfaces exposed to food and food items must be smooth, nonabsorbent and easily cleanable. 1) Install FRP under bar top and door frame in walk-in cooler in basement, 2) Seal cabinets under beer tappers with 2 coats of light colored paint or varnish, 3) seal flooring under pop in basement, 4) expandable foam in walk-in cooler must be covered with cleanable material, 5) flooring where gas line from pizza oven must be grouted or cemented and sealed.
- Equipment location, installation, repair, and adjustment
Observation: Pizza prep cooler is missing condenser cover. All equipment must be maintained in accordance with manufacturer requirements. Part has been ordered.
- Handwashing signage
Observation: Every hand sink to be used by employees must have a sign reminded them to wash their hands. Post sign at server station hand sink.
- Food storage - preventing contamination from the premises
Observation: Clean bar glassware is next to hand sink. Ice bin is next to hand sink. Food and utensils must be protected from contamination from splashing. Install splash guards.
- Light intensity
Observation: 1) Bar reach-in cooler is missing a light bulb. Replace bulb with a shatter proof or shielded bulb. 2) Light intensity in bathroom must meet minimum standards for cleaning purposes. Must be at least 215 lux (20 foot candles in toilet rooms.
- Backflow protection
air gap, device standard, when required
- Plumbing system maintained in good repair
Observation: 1) 1st tank by sprayer hose is leaking. 2) Sprayer hose faucet if leaking. All plumbing must be maintained in good repair. Repair as needed.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
|
06/26/2015 | Pre Opening |
- Sanitization of food contact surfaces - before use and after cleaning
1) Appears that 3 tank sink is not being used for wash, rinse, sanitizing of utensils. All utensils must be properly washed and sainized in 3 tank sink. Discussed moving 3 tank sink to cooking area for better convenience. 2) No sanitizer was available at beginning of inspection. Sanitizer must be avialable in a bucket or spray bottle at all times for food contact surfaces. Demo for employees proper concentration of chlorine sanitizer.
- Material characteristics of non-food contact surfaces
Cabinets in front are not sealed. All surfaces exposed to food and/or splashing must be smooth and easily cleanable. Seal wood with two coats of light colored paint or varnish.
- Handwashing sinks-Numbers, capacities, location, and placement
Establishment recently began using an oven to cook items such as chicken wings and pizza in room without hand sink. A hand sink must be located for convenient use by employees in food prep (cook) areas. Short term solution is to use hand sink out in front counter over 25' away. Either a hand sink must be installed where cooking is done or oven moved to where a hand sink is located.
- Backflow protection
air gap, device standard, when required
- Designated areas for employees
use of designated areas by employees
- Indoor and outdoor surfaces
1) Flooring in warewashing and food areas must be sealed. 2) Cove base must be installed at floor/ wall juncture to aid in cleaning.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Open package of hot dogs and brats in reach-in cooler were not dated. All PHF must be dated when package opened and then used or discarded within 7 days. Date bags when packaged is opened.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Staff was unsure of required cooking temps, sanitizer requirements, or general food safety knowledge. There must be a person in establishment at all times with basic saftey knowledge.
- Roasts held at a temperature of 130°F or above
Chicken wings were temped at 119.2*F and pizza was temped at 122.5*F. All potenially hazardous foods (PHF) must be hot held at 135*F. All items discarded and education provided.
- Test kit provided and used to measure sanitizing solution concentration
Must provide test strips for checking concentration of sanitizer and maintaining between 50-100 ppm for chlorine.
- Cleanability of floors, walls, and ceilings
1) Flooring in warewashing and food areas must be sealed. 2) Cove base must be installed at floor/ wall juncture to aid in cleaning.
|
05/30/2013 | Regular |
- Roasts held at a temperature of 130°F or above
Chicken wings were temped at 119.2*F and pizza was temped at 122.5*F. All potenially hazardous foods (PHF) must be hot held at 135*F. All items discarded and education provided.
- Test kit provided and used to measure sanitizing solution concentration
Must provide test strips for checking concentration of sanitizer and maintaining between 50-100 ppm for chlorine.
- Cleanability of floors, walls, and ceilings
1) Flooring in warewashing and food areas must be sealed. 2) Cove base must be installed at floor/ wall juncture to aid in cleaning.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Open package of hot dogs and brats in reach-in cooler were not dated. All PHF must be dated when package opened and then used or discarded within 7 days. Date bags when packaged is opened.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Staff was unsure of required cooking temps, sanitizer requirements, or general food safety knowledge. There must be a person in establishment at all times with basic saftey knowledge.
- Sanitization of food contact surfaces - before use and after cleaning
1) Appears that 3 tank sink is not being used for wash, rinse, sanitizing of utensils. All utensils must be properly washed and sainized in 3 tank sink. Discussed moving 3 tank sink to cooking area for better convenience. 2) No sanitizer was available at beginning of inspection. Sanitizer must be avialable in a bucket or spray bottle at all times for food contact surfaces. Demo for employees proper concentration of chlorine sanitizer.
- Handwashing sinks-Numbers, capacities, location, and placement
Establishment recently began using an oven to cook items such as chicken wings and pizza in room without hand sink. A hand sink must be located for convenient use by employees in food prep (cook) areas. Short term solution is to use hand sink out in front counter over 25' away. Either a hand sink must be installed where cooking is done or oven moved to where a hand sink is located.
- Backflow protection
air gap, device standard, when required
- Indoor and outdoor surfaces
1) Flooring in warewashing and food areas must be sealed. 2) Cove base must be installed at floor/ wall juncture to aid in cleaning.
- Material characteristics of non-food contact surfaces
Cabinets in front are not sealed. All surfaces exposed to food and/or splashing must be smooth and easily cleanable. Seal wood with two coats of light colored paint or varnish.
- Designated areas for employees
use of designated areas by employees
|
05/30/2013 | Regular |
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