Due to the flooding of the basement, Bill, the owner decided to close the kitchen until the water had been eliminated. The bar did remain open. The upstairs was unaffected by the flood or rain except that the water heater in the basement had to be replaced. Upon inspection the water was warm but not quite hot due to just being installed.
Residual mud and water logged materials remain in the basement. Pepsi has been in rerunning the lines and replaced boxes. I informed Anne that Ola would be in at or after the end of next week to recheck the items in the basement.
The kitchen can begin full function again.
No violation noted during this evaluation. | 4/25/2013 | Unknown | |
HACCP DISCUSSION: PROPER SANITIZATION
- Critical: Foods properly cooled
Container of coslaw and soft cheese in the refrigerator not labeled.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Coslaw discarded and cheese labeled.
- In-use food dispensing utensils properly stored.
Ice dispenser handle touching ice in the bin at the bar.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Beverage in an opened cup in the kitchen area.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Thermometers, gauges, test kits provided
No test strip for quat (ammonium) sanitizer used.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used. Switched to chlorine sanitizer.
- Food contact surfaces of equipment and utensils clean
Soiled interior surface of microwave and pizza oven in the kitchen.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
Smoky kitchen when cooking despite hood operating. Repair hood to prevent smoke occurring.
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3/22/2013 | Routine | 85 |
- Thermometers, gauges, test kits provided
No test strip can be provided to test the quat sanitizing solution.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
Soiled interior surface of pizza oven on a kitchen table.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Critical: Hand washing sinks installed, located, accessible
Buckets of sanitizing water and spray bottles of degreaser hung over hand sinks in the kitchen and the bar.
Toilet facilities shall be accessible to employees at all times. Buckets and spray bottles removed.
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11/29/2012 | Routine | 93 |
HACCP DISCUSSION: SANITIZING CONCENTRATION CHLORINE USED AS SANITIZER
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of both red and black microwave
Black slimy substance in the interoir of ice machine just above ice collection
The food-contact surfaces of grills, griddles, ice machine and similar devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Single service items properly stored, handled, dispensed
Boxes of single serving foam plates and portion cups, stored drictly on the floor
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Toxic items labeled and used properly
Concentration of chlorine in a bucket at the bar was over 200ppm.
Ensure concentration between 50 to 200ppm always with the use of test strip.
Sanitizer remade to 100ppm.
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6/22/2012 | Routine | 92 |
HACCP: DISCUSSED TESTING SANITIZER WITH TEST STRIP CHLORIN TABS USED AS SANITIZER
- Critical: Foods properly cooled
Portioned coslaw labeled 2/28 is passed seven days.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
Slaw discarded.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusting racks in kitchen refrigerator. Repair or replace to provide smooth and easy cleaned surface.
- Non-food contact surfaces clean
Food prints on kitchen microwave door-handle
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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3/8/2012 | Routine | 92 |
HACCP: DISCUSSED COOKING WITH STOVE AND OVEN AND HOLDING HOT FOOD WITH CROC POT.
QUAT SANITIZER USED.
- Critical: Foods properly cooled
Coslaw in pepsi cooler not datemarked.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected.
- Food protection during storage, prepartion, display, service, transportation
Two sacks of potatoes on kitchen floor.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- In-use food dispensing utensils properly stored.
Scoop stored in ice bin with handle touching ice at the bar.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensils handle extended out of the ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty racks of BG Karaoke cooler.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Waste receptacle with no lid in the bathrooms. Provide waste receptacles with lids.
- Walls, ceilings, and attached equipment, properly constructed, clean
Accumulation of dusts on kitchen fans, and hood vent over grill/fryer.
Clean frequently and maintain clean.
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12/9/2011 | Routine | 87 |
HACCP: Discussed proper hand washing chlorine used as sanitizer.
- Thermometers provided and conspicuously placed
No thermometer in white refrigerator in the kitchen.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- In-use food dispensing utensils properly stored.
Ice scoop stored on dusty surface.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensils handle extended out of the ice.
- Non-food contact surfaces clean
Soiled interior and area around 3-compartment sink
Soiled cabinet under microwave
Dust accumulation on ceiling fans and cover of table fan
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Excessively soiled floor behind Pepsi cooler. Clean and maintain clean.
Chipping floor in the bathrooms. Repair to provide smooth and easily cleanable surface.
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8/4/2011 | Routine | 96 |
HACCP: Discussed concentration of sanitizer.
No hot food present at the time of this inspection.
cl- tab used as sanitizer.
- Thermometers, gauges, test kits provided
No chemical test strip can be provided.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
Upper interior of kitchen microwave is soiled.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
Soiled spray faucet of 3 compartment sink.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Boxes of single service cups stored directly on the floor near walk-in cooler.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towel at the kitchen hand sink. Always provide paper towel at all hand sinks to foster complete and proper hand washing.
Female bathroom propped opened. Always have bathroom doors entirely closed.
- Floors properly constructed, clean, drained
Soiled floor leading to the basement from the kitchen. Clean and maintain clean floors
Chipping floor near the walk-in cooler. Repair to provide smooth and easily cleanable floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust accumulation on pipes of hood vent over kitchen stove. Clean routinely.
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3/24/2011 | Routine | 91 |
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