Sanitizer solution is Cl- @ 200ppm. Frozen Foods Frozen. HACCP: Sanitizer solution toxicity.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Found left over ham, milk, and open turkey deli in the fridgidaire cooler to not be date marked.
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 placing date marks.
- Food contact surfaces of equipment and utensils clean
Found trays of pizza oven to have an accumulation of buildup.
Food contact surfaces must be washed rinsed and sanitized as often as necessary to maintain clean.
- Critical: Toxic items properly stored
Found sanitizer solution in both the three compartment sink and the sanitizer spray to be over 200ppm.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
Corrected by fixing sanitizer solution to 50-200ppm.
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11/30/2015 | Routine | 88 |
- Critical: Hands washed, good hygienic practices (observed).
During routine check there was a water softener line discharging into the hand washing sink. Upon recheck, the water softener was removed from facility. Violation corrected. No further rechecks necessary.
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10/20/2015 | 1st Recheck | |
HACCP: REHEATING FOODS
Establishment recently went through a name change to Racks on the Rocks. Establishment has future plans for a kitchen remodel. Plan review packet must be submitted prior to construction. Employee states that all employees have been trained with the food handlers training but certificates were not available. Non-community water supply well has not been sealed, prior notice has been given. Please seal well within 30 days.
- Critical: Foods properly cooked and/or reheated
JMeatballs being reheated within a crockpot. Meatballs in crock pot at 43 degrees. •
Meatballs must be heated to 165 within two hours.
Corrected on site by microwaving meatballs to 165 degrees.
Pork and Sloppy Joe containers had a date marking which exceeded the seven day expiration. (Sloppy Joe: 9/18, Pork: 9/12).
Use or discard all ready to eat, potentially hazardous foods within 7 days.
Corrected by discarding.
Hot dogs and milk stored in cooler with no date marking.
All potentially hazardous, commercially prepared ready to eat foods shall be date marked at time of opening.
Corrected by marking packages.
- Critical: Hands washed, good hygienic practices (observed).
Handwashing sink in kitchen had a measuring cup blocking the sink and drain line for water softner was discharging within sink.
Handwashing sinks must be accessible and free of contamination. Use handsinks for handwashing only.
A recheck inspection will occur on or after 10/5/15 to check that the water softener discharge line has been moved. Recheck fees will apply for all reinspections.
- Food contact surfaces of equipment and utensils clean
a.)Microwave in kitchen is soiled.
All food contact surfaces must be clean and in good repair.
b.) Keg cooler has water pooling at the bottom.
All food contact surfaces must be clean and in good repair.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
a.)Doors on restroom proped open.
Doors of lavatories must be able to freely close.
b.) No vent in both men and womens lavatories.
Provide mechanical ventilation in restrooms.
- Lighting provided as required. Fixtures shielded
Lights in kitchen are not shielded.
Light shields must be on any lights located above food preparation ares and food storage facilitlies.
- Critical: Toxic items properly stored
Toxic items such as the spray bottle cleaners were intermixed with plastic baggies.
Store toxic items away from food and single use items.
Corrected by moving chemicals.
- No Certified Manager Present
Certified food manager was not available at the time of inspection.
Provide a Certified Food Sanitation Manager within 90 days.
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9/25/2015 | Routine | 80 |
HACCP: Pest protection
Note facility has changed name to Racks on the Rocks.
Owner info has not changed.
- Non-food contact surfaces clean
Please defrost the freezer in the kitchen. Make sure to clean pizza oven catch tray every night after close. Non food contact surfaces shall be clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Provide paper towel dispenser to the hand sink at the bar.
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
Found dumpster lid open. Corrected. Keep dumpster lid covered to keep pest out.
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
The painted floor in the kitchen is chipping off.
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 constructed of smooth, easily cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found a hole in the ceiling above the beer storage in the kitchen. Fix hole.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Missing light shields on lights in kitchen area. Provide light shields to light fixtures in kitchen.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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4/1/2015 | Routine | 92 |
HACCP: Sanitizer concentration. Discussed proper ppm of chlorine sanitizer. 50-200 ppm must be achieved.
Cl- is the sanitizer used in the establishment.
Frozen foods were stored frozen.
Note: Establishment is currently remodeling floors. If kitchen is remodeled or major equipment installed, a plan review must be completed and approved before construction begins.
- Critical: Foods properly cooled
The following ready to eat, potentially hazardous foods were not date marked with the date the package was opened: two zip lock bags of hot dogs, a bowl of chilli beans, two packages of sliced cheese, opened packages of deli meat, and sliced onions. Corrected by education. All ready to eat, potentially hazardous foods must be date marked with the day or date that the food was opened/prepared and must be consumed or discarded within seven days.
- Critical: Potential for cross-contamination
storage practices
- Single service items properly stored, handled, dispensed
Paper plates and paper boats are stored on shelves in kitchen above pizza oven with the food contact surface facing up. Correct by inverting single-service items to prevent contamination by dust, condensation, etc.
- No Certified Manager Present
No FSSM present at time of inspection. Former FSSM is no longer employed. Provide FSSM certificate at next routine inspection.
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9/17/2014 | Routine | 90 |
HACCP: Boil Order HACCP Provided
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Thermometers provided and conspicuously placed
Upon arrival for inspection there was no thermometer in the Frigidaire fridge in kitchen. Corrected: thermometer provided.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: white diverter in the ice machine, interior of Frigidaire fridge in kitchen, Amana microwave interior in kitchen, Pro max grill, right side soda gun and holder, and fryer in kitchen. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service items properly stored, handled, dispensed
Single-service paper plates and foam to-go containers were stored in the kitchen with the food contact surface exposed. Corrected: items were inverted.
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.
- Floors properly constructed, clean, drained
Flooring in kitchen is in disrepair. Areas of soil buildup are visible beneath equipment and behind bar. Floors are currently being replaced. Clean floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/2/2014 | Routine | 95 |
HACCP - Proper storage of toxic items Sanitizer - chlorine
- Food contact surfaces of equipment and utensils clean
Holder for drink gun heavily soiled. Interior surface of microwave (upper) soiled. Interior surface of refrigerator soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Gaskets on doors of refrigerator and freezer soiled. Clean and sanitize non food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Door to mens restroom propped open.
Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
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8/23/2013 | Routine | 95 |
HACCP - Discussed proper usage of handsinks with worker. Sanitizer - chlorine
- Food contact surfaces of equipment and utensils clean
Microwave interior heavily soiled. Drinks dispenser holders soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of freezer and refrigerator. Clean and sanitize non 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 papertowels at hand sink in kitchen. Provide papertowels.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Outside dumpster lids open.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
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3/6/2013 | Routine | 93 |
HACCP - Discussed professional pest control operations/procedures with worker. Sanitzer - chlorine
- Food contact surfaces of equipment and utensils clean
Interior of microwave oven and interior of pizza oven heavily soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of Frigidaire refrigerator and Crosley upright freezer. Clean and sanitize non food contact surfaces.
- Floors properly constructed, clean, drained
Flooring in kitchen/storage area in disrepair. Resurface flooring.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall and ledge behind equipment soiled. Provide a routine cleaning.
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6/27/2012 | Routine | 95 |
HACCP - Discussed sanitizer solution concentrations with worker. Sanitizer - chlorine
- Food contact surfaces of equipment and utensils clean
Interior of pizza ovens heavily soiled. Interior of microwave oven heavily soiled. Drink dispenser holders heavily soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets (seals) on doors of both refrigeration units. Clean and sanitize non food contact surfaces.
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3/9/2012 | Routine | 97 |
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