- Food temperature measuring devices are provided and readily accessible
Observation: Didn't provide thermometer in 2 door reach-in cooler.
- Storage of clean equipment and utensils
Observation: Two boxes of single service items were stored on the floor in water heater room.
- Material characteristics of non-food contact surfaces
Observation: 1) Wooden shelving unit in water heater room 2) Small cardboard boxes being reused at 2oz cups and lids holder. 3) Visible buildup on all beer plastic trays in walk-in cooler 4) Shelving units in walk-in cooler are rusty 5) Racks in 2 door reach-in cooler are rusty.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vents in walk-in cooler are dusty.
- Sanitization methods - hot water, chemical
Observation: QA sanitizer in 3 compartment in bar was tested too low. Made a new sanitizer. Corrected.
- Plumbing system repaired according to law
Observation: The following areas are leaking: 1) Hand sink at kitchen line (faucet) 2) Hand sink in bar (faucet and hot water handle) 3) 2 compartment sink in kitchen (faucet) 4) Mop sink (faucet).
- Hand drying provided
Observation: Missing paper towels at: 1) hand sink next to 2 compartment sink 2) pizza prep room.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: All hot holding food on steam table are out of temperature. Food items were tempted between 129*F-157*f after 3 hours reheating. Discarded.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Eggs were stored above deli in kitchen line cooler. Removed. Corrected.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed food items that were past hold time, such as several containers of deli in 2 door reach-in cooler and cottage cheese.
- Posting inspection reports
Observation: Didn't post inspection report.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: A gallon milk and a bagged lettuce not date marked.
- Common name-working containers
Observation: 1) sanitizer spray bottle not labeled at front 2) Sanitizer buckets in kitchen not labeled.
- Cleanability of floors, walls, and ceilings
Observation: Missing flooring tiles in in kitchen.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have 1) QA test strips 2) Chlorine test strips.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Food debris buildup inside of pizza reach-in cooler. 2) Visible buildup inside of microwave.
- Separation from food, equipment, utensils, linens, and single service
Observation: 1) Glass cleaner was hanging on food rack at beverage station
- Cutting surfaces maintained
Observation: Cutting board on kitchen line coolers with deep gashes and scores.
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02/10/2016 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ready to eat foods in single portions that were not date marked. Marked items in larger container in another cooler but do not re-mark items when stocked in morning. Either re-mark items when stocked from other cooler, or mark container and do not remove until container is empty. May not commingle seperate days unless date marked.
- Linens- cleaning and storage
1) The following areas have torn door gaskets: 3 door prep cooler on line (middle door), Traulsen 2 door freezer on far right(both doors), and Maximum cooler in back (both doors). Must replace gaskets to ensure adequate temp is maintained. 2) Cutting boards on 3 door prep cooler, and 2 door prep cooler have both become soiled and scored. Must resurface or replace. 3) Ice bucket has crack on bottom, and is no longer cleanable. Must replace to prevent buildup of bacteria. 4) The following areas have become soiled and must be cleaned: ice machine, inside 2 door Traulsen freezer (far right), and inside of 3 door prep cooler (on line). Must keep clean to prevent buildup of bacteria and contamination. 5) Observed single use cups on floor, and bottom rack of shelf in same area too close to floor in the back storage area. Must store all food/food items at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Miscellaneous sources of contamination
1) Burgers, chips, and bacon were not covered on line. Must cover all food items when not in immediate use to prevent contamination. Corrected at time of inspection. 2) Observed meat, spinach, and salmon thawing at room temp on tray. Thawing must be done in one of four approved methods to prevent buildup of bacteria and contamination. Given handout about thawing.
- Frozen PHF/TCS foods are properly slacked and thawed
1) Burgers, chips, and bacon were not covered on line. Must cover all food items when not in immediate use to prevent contamination. Corrected at time of inspection. 2) Observed meat, spinach, and salmon thawing at room temp on tray. Thawing must be done in one of four approved methods to prevent buildup of bacteria and contamination. Given handout about thawing.
- Responsibilities of Permit Holder
Do not have most recent inspection or license posted. Must post both in area easily read by the public.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observed cooked food (queso, chix, ground beef) sitting out at room temp in large portions. All food was cooked this morning and temped around (120*F-129*F). Given handout about proper cooling procedure.
- Backflow protection
air gap, device standard, when required
- Storage and maintenance of wet and dry wiping cloths
Observed wiping cloths not maintained in solution at time of the inspection. When wiping cloths are not in use they must be maintained in sanitizer to prevent buildup of bacteria.
- Utensils and pressure measuring devices maintained
1) The following areas have torn door gaskets: 3 door prep cooler on line (middle door), Traulsen 2 door freezer on far right(both doors), and Maximum cooler in back (both doors). Must replace gaskets to ensure adequate temp is maintained. 2) Cutting boards on 3 door prep cooler, and 2 door prep cooler have both become soiled and scored. Must resurface or replace. 3) Ice bucket has crack on bottom, and is no longer cleanable. Must replace to prevent buildup of bacteria. 4) The following areas have become soiled and must be cleaned: ice machine, inside 2 door Traulsen freezer (far right), and inside of 3 door prep cooler (on line). Must keep clean to prevent buildup of bacteria and contamination. 5) Observed single use cups on floor, and bottom rack of shelf in same area too close to floor in the back storage area. Must store all food/food items at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Food employees hair is effectively restrained
No employees in kitchen had hair restraints. Must wear an effective means of hair restraint to prevent contamination.
- Disclosure of menu items offered or served raw or undercooked
Consumer advisory does not correctly identify what foods may be served undercooked or raw, but does have the statement. At next menu printing must add required language to comply with food code. May submit menu to Health Dept for consult.
- Toilet room
receptacle, enclosed, fixtures clean
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer was tested too strong at time of inspection in bottle by oven and bread rack. Must maintain quat sanitizer between 200-400ppm for adequate sanitation.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw animal products stored above ready to eat foods (eggs, pork, chicken, etc.). Must adequately separate raw animal products from ready to eat foods by storing raw products below ready to eat foods.
- Roasts held at a temperature of 130°F or above
Cooked burgers were temped @ 125*F and were not under temp control. Burgers were cooked earlier this morning, and were moved to heat source at time of inspection. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
1) The following areas have torn door gaskets: 3 door prep cooler on line (middle door), Traulsen 2 door freezer on far right(both doors), and Maximum cooler in back (both doors). Must replace gaskets to ensure adequate temp is maintained. 2) Cutting boards on 3 door prep cooler, and 2 door prep cooler have both become soiled and scored. Must resurface or replace. 3) Ice bucket has crack on bottom, and is no longer cleanable. Must replace to prevent buildup of bacteria. 4) The following areas have become soiled and must be cleaned: ice machine, inside 2 door Traulsen freezer (far right), and inside of 3 door prep cooler (on line). Must keep clean to prevent buildup of bacteria and contamination. 5) Observed single use cups on floor, and bottom rack of shelf in same area too close to floor in the back storage area. Must store all food/food items at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Package integrity
Observed two dented cans of sauerkraut. Must not sell/use any can that is dented on top, bottom, or side seals. Also any can that cannot sit level or has sharp points due to denting. Corrected at time of inspection
- Foods are cooled using appropriate methods
Observed cooked food (queso, chix, ground beef) sitting out at room temp in large portions. All food was cooked this morning and temped around (120*F-129*F). Given handout about proper cooling procedure.
- Test kit provided and used to measure sanitizing solution concentration
Did not have test strips for dish machine. Dish machine has chlorine sanitizer so facility must have chlorine strips as well.
- Food temperature measuring devices are provided and readily accessible
Both prep coolers (2 & 3 door) do not have a thermometer inside. Must have a thermometer in all coolers that hold potentially hazardous food.
- Laundry facilities
requirement, location, and use
- Drying mops
1) Employee RR does not have covered trash can, and only one in public RR is covered. Must provide a covered trash can for adequate disposal of feminine products. 2) Observed mop head bunched up on the floor in back area. When mop is not in use it must be allowed to air dry to prevent buildup of bacteria and contamination.
- Posting of a valid license
Do not have most recent inspection or license posted. Must post both in area easily read by the public.
- Cutting surfaces maintained
1) The following areas have torn door gaskets: 3 door prep cooler on line (middle door), Traulsen 2 door freezer on far right(both doors), and Maximum cooler in back (both doors). Must replace gaskets to ensure adequate temp is maintained. 2) Cutting boards on 3 door prep cooler, and 2 door prep cooler have both become soiled and scored. Must resurface or replace. 3) Ice bucket has crack on bottom, and is no longer cleanable. Must replace to prevent buildup of bacteria. 4) The following areas have become soiled and must be cleaned: ice machine, inside 2 door Traulsen freezer (far right), and inside of 3 door prep cooler (on line). Must keep clean to prevent buildup of bacteria and contamination. 5) Observed single use cups on floor, and bottom rack of shelf in same area too close to floor in the back storage area. Must store all food/food items at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Common name-working containers
Observed sanitizer bottle without label. Must label all working containers of chemicals with common name of product to allow for easy identification.
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10/15/2013 | Routine |
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