HACCP: Discussed and provided information on Glove Use.
Frozen foods frozen.
Note: Establishment is no longer used 3rd floor banquet kitchen, coolers have been removed. 1st floor is still in use.
- Non-food contact surfaces clean
Handle on Kenmore freezer was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Floors properly constructed, clean, drained
Floor behind grease trap was found to be soiled. Clean on a routine basis, maintain clean.
- Lighting provided as required. Fixtures shielded
Light in walk in cooler was found to be unshielded. Replace with a shield or shielded bulb.
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12/8/2015 | Routine | 97 |
HACCP: Discussed and provided information on Power Outages.
Hot foods hot, cold foods cold, frozen foods frozen.
3 compartment sink 200ppm Cl-
- Foods handled with minimal manual contact
Bare hand contact observed.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Floors properly constructed, clean, drained
Floors behind cook line are soiled. Clean on a routine basis, maintain clean.
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8/5/2015 | Routine | 97 |
HACCP: Discussed and provided information on Glove use and Sanitizer Solutions.
Cold foods cold, frozen foods frozen.
Note: Time as a Control: When using Time as a Control items have 4 hours to reheat, cool to 41 or below, or discard product. Labeling is required when using Time as a Control.
- Foods handled with minimal manual contact
Bare hand contact observed.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Non-food contact surfaces clean
Handles and front cabinets across from cook line was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
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3/30/2015 | Routine | 97 |
HACCP: Discussed and provided information on Hand Washing.
Cold foods cold, frozen foods frozen
No Violations found at time of inspection.
No violation noted during this evaluation. | 11/21/2014 | Routine | 100 |
HACCP: Discussed and provided Boil Order information.
Cold foods cold, frozen foods frozen.
Sanitizer: Cl- 100ppm
- Food contact surfaces of equipment and utensils clean
Potato slicer and exterior of island drawers found soiled.
Clean and sanitize on a routine basis to ensure food safety.
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9/12/2014 | Routine | 98 |
HACCP: Proper cold holding of potentially hazardous foods. Left Bulletin. Proper Cooling of potentially hazardous foods.
Cl- Sanitizer: 100 ppm
No violations present at time of inspection.
No violation noted during this evaluation. | 3/25/2014 | Routine | 100 |
HACCP: Proper hand washing. Date labeling of ready to eat potentially hazardous foods.
Cl- Sanitizer: 100 ppm
- Food contact surfaces designed, constructed, maintained, installed, located.
Cardboard box was used in the walk in refrigeration unit to hold raw beef. Store all foods in containers that are designed to have smooth, easily cleanable, and non-absorbant surfaces.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. 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.
- Wiping cloths clean, used properly, stored
Wet wiping cloth was left on beer cooler behind bar after use. Store all wet wiping cloths in sanitizer solution in between uses.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Storage/handling of clean equipment, utensils
Spoons were being stored in a plastic container near chest freezers behind bar with handles down and food contact surface up. Store all utensils with handle facing employees and customers to protect food contact surface. Spoons, knives and forks shall be touched only by their handles. Storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Single service items properly stored, handled, dispensed
Styrofoam to go containers on shelf near grill line were being stored with food contact surface up. Store inverted with food contact surface down to protect it.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
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11/14/2013 | Routine | 95 |
HACPP: Labeling all ready to eat potentially hazardous foods with date of perpetration and time if cooling to monitor process.
Cl- Sanitizer: 100-200 ppm
- Food contact surfaces of equipment and utensils clean
Interrior refirgerator of upstairs catering kitchen has excessive soil build up. Clean after catering parties and as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vent grate over 3-compartment sink has dust build up. 2) Walk-in cooler vent on ceiling has dust build up 3) Vent on ceiling above bar in front of popcorn machine has dust build up. Clean all wall, ceiling and attached equipment as often as needed to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/16/2013 | Routine | 97 |
HACCP: Discussed employee food storage Sanitizer used is Chlorine All frozen food is frozen
- Food contact surfaces of equipment and utensils clean
The pizza oven rack soiled.
Clean and sanitize food contact surfaces routinely
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
The ledges of the beer cooler are soiled.
Clean and maintain clean 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 behind the white deep freezers and behind cooking equipment is soiled.
Clean and maintain clean floors. Have a schedule for deep cleaning behind equipment.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/3/2013 | Routine | 96 |
HACCP: Pulling date marked food after 7 days Will fax info on chicken/tenderlion batter storage.
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on counters etc.
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.
- Storage/handling of clean equipment, utensils
Utensils in drawers stored every which way.
Store utensils in one direction to protect the food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at upstairs bar handsink.
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10/24/2012 | Routine | 96 |
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