HACCP - Discussed proper temperature control of potentially hazardous foods.
Sanititer - quats - buckets
- 3 bay sink - quats
- dish machine - chlorine
Worker informed
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following items were out of temperature on the salad bar refrigerated unit: diced tomatoes 52 degrees F, ham 50 degrees F, thousand island dressing 53 degrees, ranch dressing 52 degrees F, cottage cheese 52 degrees F.
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. Worker discarded items. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in Randell reach in cooler. Resurface or replace shelving.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Upper interior surface of microwave oven heavily soiled. Bottom interior surface of pizza prep table cooler soiled. Clean and sanitize 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 in dispenser in restroom. Provide paper towels for proper handwashing. Worker provided papertowels. Corrected.
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8/26/2013 | Routine | 89 |
- Critical: Water source safe, hot, and cooled under pressure
Hot water valve in disrepair at handsink in kitchen. Handsink has been replaced and now has hot and cold water under pressure. Corrected.
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5/9/2013 | 1st Recheck | |
HACCP - Discussed proper sanitizing solution concentrations.
.
Sanitizer- spray bottle - chlorine
- buckets - quats
- dish machine - chlorine
Note - There will be arecheck fee assessed for all rechecks.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in 3 door reach in Randell cooler. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of pizza prep table cooler. Repair or replace gaskets.
- Critical: Sanitizing concentration
Sanitizer solution greater than 400ppm. Maintain sanitizer solution at 100-200ppm. Worker made fresh sanitizer solution at 200ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Upper interior surface of microwave oven soiled. Plastic diverter on ice machine soiled. Blade on industrial can opener soiled. Bottom interior shelving in both freezers in dishwoom soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving under microwave soiled with debris. Soiled gaskets and doors on both freezers in dish room. Clean and sanitize non food contact surfaces.
- Critical: Water source safe, hot, and cooled under pressure
Hot and cold water valves on handsink in dishroom very difficult to turn and very little water flow. Repair handsink to provide adequate, free flowing hot and cold water. Recheck on or after 4/25/13.
- Floors properly constructed, clean, drained
F.looring in dishroom and walk in cooler heavily soiled. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Heavily soiled wall behind dish machine. Provide a routine cleaning.
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4/11/2013 | Routine | 83 |
.HACCP - Temperature control of potentially hazardous foods Sanitizer - chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in 3 door Randell reach in cooler. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of 3 door True pizza prep table cooler. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Bottom interior shelving in 3 door True pizza prep table cooler soiled. Soiled drink gun holder in bare area. Soiled blade on industrial can opener. Interior of GE upright freezer soiled/excess ice build up. Upper surface of microwave soiled (cheese sauce). Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of upright freezers. shelving used to store clean dishes soiled with oil and dust. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind dish machine heavily soiled. Provide a routine cleaning.
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7/30/2012 | Routine | 93 |
HACCP - Discussed wholesomeness of foods Sanitzier - chlorine
- Critical: Wholesome, sound condition
Spoiled tomato in case of tomatoes in walk in cooler.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Worker discarded spoiled tomato and check cases. Corrected.
- Thermometers provided and conspicuously placed
No thermometer present in pizza prep table cooler or 3 door Randel cooler.
The numerically scaled indicating thermometer, accurate to plus or minus 3 degrees F, shall be located to measure the air temperature in the warmest part of the facility and located to be easily readable.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in Randell 3 door cooler rusted.
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. Resurface or replace shelving.
- Thermometers, gauges, test kits provided
No test strips available for checking accuracy of sanitizeing 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 drink dispenser holder at bar. Soiled blade on industrial can opener. Interior of Frigidaire freezer soiled. Diverter inside ice machine soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on both upright freezers and prep table cooler. Clean and sanitize nonfood contact surfaces.
- Floors properly constructed, clean, drained
Flooring around dishmachine area heavily soiled. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind dishmachine heavily soiled. Provide a routine cleaning.
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3/28/2012 | Routine | 86 |
.HACCP - Storage of personal food items
Sanitizer - chlorine
This inspection was prompted as a result of an FBI/request for service. No evidence found.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in 3 door Randell refrigeration unit rusted. Resurface or replace shelving.
- Wiping cloths clean, used properly, stored
Wet wiping cloths on bar counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on bar coolers, heavily soiled gaskets on doors of 3 door Traulsen cooler, shelving used to store clean dishes soiled . Clean and sanitize non food contact services.
- Floors properly constructed, clean, drained
Flooring along walls and under equipment in kithcen soiled. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls behind dish machine soiled with debris. Provide a routine cleaning.
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10/4/2011 | Routine | 92 |
- Critical: Water source safe, hot, and cooled under pressure
No cold running water at 3 compartment sink at bar. Fixtures have been repaired and both hot and cold water functioning properly. Corrected.
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7/1/2011 | 1st Recheck | |
HACCP - Sanitizing solution contration
Sanitizer - chlorine
There will be a recheck assessed for all rechecks.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in the following: cabinets in dough prep area, three door Randell cooler. Resurface or replace shelving to make smooth and easily cleanable.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on three door prep pizza prep table cooler. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Soiled plastic diverter on ice machin, soiled condiment containers. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on the following: GE Freezer and upright freezer next to it, Traulsen three door freezer. Soiled drawers storing utensils. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Utensils stored multidirectional in drawers. Store utensils with handles in same direction to minimize contamination.
- Critical: Water source safe, hot, and cooled under pressure
No cold running water at three compartment sink at bar.
Each compartment of the three compartment sink shall be supplied with hot and cold potable running water.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water. Recheck on or after6/7/11
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels for handrying at handsink in bar area.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
No lids on trash receptacles in restroom in bar area, men's back restroom, and ladies restroom opposite pizza prep area. Provide lids for a all trash receptacles.
- Walls, ceilings, and attached equipment, properly constructed, clean
Open/missing ceiling tiles in dough prep area.
No exposed studs, joists, and rafters shall be allowed in walk-in refrigerating units, food-preparation areas, equipment and utensil-washing areas, in toilet rooms and vestibules. Replace ceiling tiles.
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5/24/2011 | Routine | 83 |
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