HACCP = cooking temperatures
chlorine bleach sanitizer at three-compartment sink in kitchen = 200ppm
All frozen food is frozen.
- Lighting provided as required. Fixtures shielded
1) The end caps from the plastic tubes on the flourescent lights on the ceiling in the kitchen are missing.
2) The light in the men's restroom was burnt out during the inspection.
Maintain adequate shields and lighting. The light in the men's room has been replaced.
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11/12/2015 | Routine | 99 |
HACCP = septic system maintenance
chlorine bleach sanitizer in spray bottle = 200ppm
quat sanitizer at three-compartment bar sink = 100ppm
All frozen food is frozen.
No violations documented during this inspection!
No violation noted during this evaluation. | 7/27/2015 | Routine | 100 |
HACCP = spray bottle sanitizer discussion
cl- bleach sanitizer = 100ppm
All frozen food is frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in the walk-in cooler are worn in several areas. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Repair/resurface/replace the shelves as needed.
- Critical: Sanitizing concentration
The spray bottle bleach sanitizer tested at 0ppm for both bottles during this inspection. Keep the sanitizer between 100-200ppm for food-contact surfaces. The sanitizer has been adjusted and now tests at 100ppm.
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3/10/2015 | Routine | 94 |
HACCP = toxic labeling
- Original container, properly labeled, consumer advisory
The sliced tomatoes in the walk-in cooler were not labeled properly. Label all potentially hazardous food items with the date and time of preparation. The tomatoes have been labeled.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks/shelves in the walk-in cooler are rough and beginning to rust. All food-contact surfaces shall be smooth, easily cleanable and in good repair. Repair/replace the racks.
- Food contact surfaces of equipment and utensils clean
The top interior surface of the microwave is soiled. Maintain all food contact surfaces clean. Clean this area.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan cover on the ceiling of the True cooler in the kitchen is soiled. Maintain all ceilings and attached equipment clean. Clean this area.
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9/24/2014 | Routine | 94 |
HACCP: Discussed Outter openings. Provided Food temp haccp Sanitizer used is Chlorine
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following food items in the walk in cooler were out of temperature: Beef patties, cheese, corn beef and milk.
Discussed with the owner who stated it was at temperature in the morning. Also discussed keeping a temperature log for the cooler (morning, mid afternoon and night temps)
Corrected the items were moved out of the walk in cooler and to a freezer or prep cooler.
Maintain foods to be at 41 F or below.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
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6/19/2014 | Routine | 95 |
HACCP: Provided hand washing haccp. Sanitizer used is Chlorine.
- Potentially hazardous foods properly thawed
Packaged ham left out and was thawing at room temperature.
Discussed with the worker who stated it was mistakenly left out.
Correct by moving the ham to the true cooler for thawing.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The larger clear plastic lids on the hand burger containers in the walk in cooler had broken/chipped corners.
Replace the lids so they are no longer broken and have smooth easily clean able corners.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Floors properly constructed, clean, drained
The floor under the fryers is chipped and broken.
Retile the spots that need to be repaired.
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.
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2/28/2014 | Routine | 96 |
HACCP Discussed storage of personal belongings. Chlorine sanitizing solution is utilized.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Personal items stored alongside box of tomatoes and bread in kitchen.
Store personal items and belongings in designated area
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11/6/2013 | Routine | 99 |
HACCP: 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. Freezing the food does not reset the day count. Freezing only pauses the 7 day count. Count resumes when thawed.
Cl- Sanitizer: Non made at time of inspection.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walk-in Cooler ceiling has soil build up. Clean ceiling as often as needed to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/1/2013 | Routine | 99 |
HACCP: Reheating of potentially hazardous food was discussed. CHlorine used as sanitizer: 200 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1. Milk labeled "opened 2/28" was in the walkin cooler.
2. A pan of roast was not labeled with the date of preparation.
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 by education and discarding milk.
- Food contact surfaces of equipment and utensils clean
The interior of the microwave is soiled.
- Storage/handling of clean equipment, utensils
Bin of utensils in cupboard are stored multidirectional.
Store utensils with handles facing the same direction.
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3/11/2013 | Routine | 92 |
Note: Discussed Date Marking per HACCP
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Pan of chili was in walk-in was date marked 11-3. Dispose of prepared, ready-to-eat foods after 7 days with day of preparation counted as first day. Note: Chili disposed of.
- Food contact surfaces designed, constructed, maintained, installed, located.
Enamelware pan was in 3rd compartment of 3 compartment sink. Enamelware is unapproved because toxic metals can be leached from scratched/chipped surfaces. Eliminate enamelware pans from facility.
- Floors properly constructed, clean, drained
Liquid was pooling on floor beneath floor matting at bar. Eliminate standing liquid from flooring and maintain flooring clean and dry.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling of kitchen is soiled and discolored. Maintain ceilings clean. Clean ceiling and maintain clean.
- Lighting provided as required. Fixtures shielded
Insufficient lighting is available outside walk-in by handsink. Provide proper amount of lighting in kitchen areas.
- Critical: Toxic items labeled and used properly
Spray bottle at mop sink and in dry storage room did not have legible labels.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Label spray bottles with contents. Note: Bottles labeled.
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11/12/2012 | Routine | 85 |
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