HACCP: Discussed and provided information on Food Handler Training. Frozen foods frozen.
- In-use food dispensing utensils properly stored.
Handles to ice scoop found to be in contact with ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on Kenmore bar freezer was found to be soiled and Damaged. Clean, replace.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lids observed open at start of inspection.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Floors properly constructed, clean, drained
1) Floor tiles missing/damaged in back storage room and behind bar. Repair by next routine inspection.
2) Floor behind were found to be soiled. Clean, Maintain clean.
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4/8/2015 | Routine | 95 |
HACCP: Provided hand washing haccp Sanitizer used is Chlorine All frozen food is frozen.
- Wiping cloths clean, used properly, stored
Wet wiping cloth found to be stored on the bar.
Keep wet sanitizer cloths to be stored in sanitizer between uses.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Non-food contact surfaces clean
1) The door tracks of the beer cooler are soiled. 2) The bottom of the cooler where the juices are kept is soiled.
Clean and maintain clean all non-food contact surfaces.
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
The floor in the back in behind the bar is in disrepair.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls of the walk in cooler are not smooth, non-absorbent or easily cleanable. The wall and ceiling are made of insulation.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
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12/10/2014 | Routine | 96 |
HACCP DISCUSSION: FOOD STORAGE.
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of white microwave and interior of pizza oven.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Soiled area atound and inside 3-compartment sinks in the back and bar area.
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
Soiled and chipping floors under sinks racks and table in the back and bar area. Repair to provide smooth and easily cleaned floor and always maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing roof tiles in the male's kitchen due to repairs. Replace as soo as possible.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Items unrelated to daily operation of the bar cluttering the back area.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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5/21/2013 | Routine | 94 |
HACCP DISCUSSION: FOOD PROTECTION. SANITAB USED AS SANITIZER
- Food contact surfaces of equipment and utensils clean
Soiled interior of microwave and pizza oven.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
Leaking faucet of 3-compartment sinks.
- Floors properly constructed, clean, drained
Soiled floors under utilities in the back and behind bar counter. Clean and maintain clean floors
Chipping floors in the back and behind bar counter. Repair to provide smooth and easily cleaned floor
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6/25/2012 | Routine | 96 |
HACCP: Discussed seperation and labeling of employee's food in the cooling unit.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee sanitize in the middle well of 3-compartment sink and rinse as the last step.
Sanitize as a the last step in the third well of 3-compartment sink. Corrected by education.
- Food contact surfaces of equipment and utensils clean
Soiled interior of pizza oven and upper interior of microwave.
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.
- Critical: Outer openings protected from insects, rodent proof
Front door propped opened.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
Door closed.
- Floors properly constructed, clean, drained
Soiled floor in the back area. Clean and maintain clean floor.
Chipping floor tiles and carpeting in the back area and at the bar area. Repair to provide smooth and easily cleanable floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tile in the men's bathroom. Replace.
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9/7/2011 | Routine | 87 |
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