Handsinks have soap and towels.Gloves available and in use.
No violation noted during this evaluation. | 03/28/2016 | Routine | |
Hand washing sinks available and in use with soap and towels. Sanitizing wiping cloth solution available and in use at 400 ppm. Reviewed food safety information with staff. Over-all cleanliness is good-greatly improved. Staff to monitor hand towel supply at bar area hand sink. Bar area food contact equipment washed in main dish washer. Floor in main walk-in refrigerator to be replaced. Produce walk-in floor has new floor. Ware washer Okay.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar refrigerator and Superior grill refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outside surface areas of grill equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Floor in main walk-in refrigerator is not maintained in good repair. (new floor has been placed in produce walk-in)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/11/2015 | Routine | |
Hand washing sinks available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 300 ppm. Testing strips available and in use. Reviewed date marking requirements
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor within walk-in refrigeration units.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Grill area equipment (grills, surfaces, barrier plats, ovens, ...etc.).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in WALK-IN REFRIGERATION UNITS are not smooth and easily cleanable. Floor surfaces are flaking, rusting, and deteriorating.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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07/17/2014 | Routine | |
Hand washing sinks available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 300 ppm. Testing strips available and in use. Reviewed dishwasher monitoring, surface conditions of walk-in's, and equipment cleaning schedules with PIC. Bar area refrigeration and ware washing machine OK. Most of facility very clean and orderly.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep unit near the grill is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 173ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outside of all grill ovens and equipment
Correction: Outside and inside of glass storage unit in dry storage area
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in both walk-in refrigerators are not smooth and easily cleanable. Floors are flaking paint and rusty.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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01/13/2014 | Routine | |
Sanitizing wiping cloth solution available and in use. Testing strips available and in use. Reviewed food safety information with PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures in the white Sanyo refrigerator within the bar area.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (sanitizing) tank of the warewashing machine is not operating accurately.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside and top of ware washing machine
Correction: all doors, handles, and shelves in 2 door Victory refrigerator-freezer are dirty (gaskets are also broken)
- Hand Drying Provision
Observation: No disposable towels and hand soap were provided at the hand washing lavatory in the bar area.
Correction: Soap and hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the vent hood (bulb was not working).
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Walk-In refrigerator floors are rusty and flaking paint and not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/16/2013 | Routine | |
Hand washing sinks available and in use with soap and towels. Non-food contact items listed above have been cleaned and corrected. Other observations listed on previous inspection remain as of this site visit.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board on prep unit near grill area is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles in dry storage area are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist for rodents in the dry storage area (outside of plastic white bins along wall).
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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02/12/2013 | Follow-up | |
Hand washing sinks available with soap and towels. Reviewed proper chemical storage, having properly working ware washing machine gauges, and accurate functioning thermometers in all refrigeration equipment with PIC.
- Equipment - Cutting Surfaces
Observation: The cutting board on prep unit near grill area is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grilling equipment under vent hood
Correction: vent hood and filters
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles in dry storage area are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Harborage conditions exist for rodents in the dry storage area (outside of plastic white bins along wall).
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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01/10/2013 | Routine | |
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