- [2] Food protected during storage; preparation; display; service; transportation
Cutting board stained. Replace cutting board to prevent cross contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Gasket on reach-In broken. Replace gasket on unit and maintain as constructed.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Dish washer sanitizer at 100 ppm chlorine.-Wiping cloth buckets 100 ppm chlorine.-Reach-In 30F.-Freezer -3F.-Reach-In 38F.-Freezer -10F.-Reach-In 39F.-Hot holding-Chili 180F.-Cheese 178F.-Au Jus 185F.-Gravy 182F.-Hood clean.-All items stored at least 6" off the ground.-Bathroom properly stocked.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Dish washer 100 ppm chlorine.-Wiping cloth bucket sanitizer at 100 ppm chlorine.-Speed guns clean.-Ice scoops properly stored.-Reach-In 38F.-Alcohol warning properly posted.-Bathrooms properly stocked.
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9/18/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedDishwasher 100 ppm ClChlorine test strips available for staff; reviewed minimizer sanitizer levelsEnsure all staff know how to use strips and minimum sanitizer levelsRecommend testing dishwasher daily
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedDishwasher 100 ppm ClChlorine test strips available for staff; reviewed minimizer sanitizer levelsEnsure all staff know how to use strips and minimum sanitizer levelsRecommend testing dishwasher daily
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9/16/2014 | Routine Reinspection 2nd | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility only had Quat test strips for the dishwasher. Need chlorine test strips; highly recommend testing daily to ensure proper function
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility only had Quat test strips for the dishwasher. Need chlorine test strips; highly recommend testing daily to ensure proper function
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Server station has been deep cleaned and cabinets have been repaired but need to seal the wood under the sinks to prevent future wood damage or moisture accumulation - contact began working on painting wood during the inspectino
- General Comments that relate to this Inspection
All holes in the walls have been repairedFacility has been cleaning the sites of the units under the hoodWeather strip has been replacedHandsink clean and stocked Food storage good
- General Comments that relate to this Inspection
All violations:: 7 days from today; 9/22/14 or a reinspection fee will be charged
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9/15/2014 | Routine Reinspection 1st | 95 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Need chlorine test strips for dishwasher. Tested at 50 ppm Cl
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility only had Quat test strips for the dishwasher. Need chlorine test strips; highly recommend testing daily to ensure proper function. Tested at 50 ppm Cl.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed grease accumulating between the grill and the oven under the hood. Need to degrease and deep cleaned to prevent vermin attraction.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed water damaged and warped wood in the counters under the handsink at the server station. Need to replace wood so the surfaces are smooth; sealed and easily cleanable.Need to sweep and deep clean floors in the server station.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Replace ceiling tiles above dishwasher when reapirs have been completedEnsure all holes in the walls behind the meat slicer and above mop sink have been repaired and sealed.
- General Comments that relate to this Inspection
Contact said the PCO is repairing the weather stripping on the back door to prevent access by vermin and insects. Highly recommend requesting PCO to place sticky pads throughout the facility during the next treatment to monitor pest activity.All fridges <=40FFreezer <=0FAll lunch meat is used within 7 days and kept in fridgeFood storage goodIce machine cleanScoop storage goodsliced tomatoes in salad make-up table 38FDry storage okBathrooms clean and stockedHandsink clean and stockedObserved good thawing under running water Facility has a copy of the undercooked advisory; recommend printing on menus and posting sign in a conspicuous place.
- General Comments that relate to this Inspection
Bar has a sink on the Northside of the bar; a dump sink on the Southside of bar and hand sink on the adjacent server station. Contact said a 3 door cooler is going to be installed on the Northside; if the sink is removed; facility should install another sink on the Southside of the bar even though the other sink is within line of sight to facilitate proper handwashing on the busy side of the bar. If handsinks is installed; enusre it is individually plumbed with an appropiate air gap to a floor sink. Highly recommend requesting PCO to place sticky pads throughout the facility during the next treatment to monitor pest activity.Ice scoop storage okFridges <=40FCutting boards okFood storage okHandsink clean and stockedFood items stored in ice separate than service ice
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9/2/2014 | Routine Inspection 1st | 92 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace cutting boards in food preparation area; cutting boards are very worn and must be smooth and easily cleanable to prevent possible cross-contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean refrigeration and freezer reach-in units and gaskets as needed; observed food debris.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean/sanitize beer cooler/glass chiller; observed debris/broken glass.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; chorizo cooking at 178F; beans holding at 142F; potatoes cooking at 202F.Cold-holding checked good; coleslaw at 43F; sliced turkey at 36F; sliced roast beef at 38F; cheese at 44F; tomatoes at 42F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Three-door reach-in refrigeration in back at approximately 34F; all other units checked within regulation.Handsink stocked and functional; reviewed the importance of not using bare hands with ready-to-eat foods.note: a few broken tiles and missing grout noted near deep fryer; please repair.note: a little base coving repair needed around mop sink area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Speed guns and cup holders checked clean.Glasswasher checked at 50-100ppm chlorine.Ice properly dispensed.NRS (446 Health Warning posted in restroom.)All reach-in units with dairy or juice checked at <40F.
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8/13/2013 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed hard to reach areas (refer doors; handles; shelving) in need of some cleaning. Clean these and other hard to reach areas on a more regular basis. (Other areas overall clean and areas noted last year are improved).
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed fold down shelving unit near cook line in disrepair. Replace unit to ensure easily cleanable surface. (All bare wood must be sealed or painted a light color.)
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All refer units and walkin cooler at or below 40 f-cheese 41 f-eggs 38 f-turkey 39 f-ham 39 fHot holding temps good-soup 170 fDiscussed cooling procedures - good. Facility mostly does small batches. Ensure any food that has been cooled is reheated to 165 f.Dishwasher sanitizing at 100 ppm chlorine. Test strips available.Sanitizer bucket at 100+ ppm chlorine. (Maintain 50 - 100 ppm)Observed good food storage.Operator looking into repairing walk-in cooler floor.Gave operator information on Food and Alcohol Consumer Advisory .
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Glasswasher sanitizing at 100 ppm chlorine. Test strips available.Bar overall clean and well kept
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9/21/2012 | Routine Inspection 1st | 98 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at handsink. Paper towels must be provided at all times for proper handwashing. Provide a dispenser (can be homestyle) for paper towels. Handsink stocked with napkins in the meantime.
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employee ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Bar over all clean and well kept (glass coolers in need of some cleaning)Dishmachine sanitizing at 50 ppm chlorine.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors; base coving; corners and lower parts of walls in need of cleaning. Conduct a deep cleaning of these and other hard to reach areas on a more frequent basis. Also recommend implementing a regular cleaning schedule.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Coolers at 36 f; 37 f; 40 f; 38 f-cheese 42 f; turkey 41 f; roast beef 39 f; steak 41 fFreezer at 7 fHot holding temps good-chili 165 f; aus jus 156 fDiscussed cooling. Per operator; only small amounts of food are pre-cooked and cooled. Ensure product cools from 140 - 70 f within 2 hours and 70 - 40 f within 4 hours. Facility portions product into shallow amounts onto sheet pans.Food storage good. Raw product below RTE foods.Dishwasher sanitizing at 100 ppm chlorine.
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9/21/2011 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
Refer/freezer unit handles observed with build-up of food debris. Clean on a more frequent basis. Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Bar handsink soap dispenser not functioning. Ensure sink is stocked with soap at all times. Corrected on site.
- General Comments that relate to this Inspection
Notes:Handsinks and restooms properly stockedDiscussed importance of handwashing.Discussed employee health policies. Employees ill with GI symptoms must be excluded for at least 48 hours after symptoms stop.All refers/freezers at or below proper temps and stocked with thermometers.-potatoes at 32 f; cheese at 39 f; ham at 37 f; roast beef at 40 fHot holding temps good-mashed potatoes at 148 f; gravy 142 f; aus jus 155 fGood food storageFRP on mop sink needs to be replaced and resealed to provide a smooth; cleananble; non absorbant surface.Mike Connolly's CFPM certification has expired. List of instructors left at facility.
- General Comments that relate to this Inspection
Notes:Restrooms properly stockedDiscussed importance of handwashingBar clean and well keptGlasswasher sanitizing at 100 ppm chlorine. Test strips on site.
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11/15/2010 | Routine Inspection 1st | 97 |
- [2] Potentially hazardous food properly thawed
Observed chicken thawing at room temperature. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth. Corrected on site.
- [1] In-use food; ice dispensing utensils properly stored
Observed cup being used as a scoop in bin of pretzels. Provide scoop and store so that scoop does not contact food. Operator removed pretzels. Corrected on site. Reminder - No common bowls allowed.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Caulking is worn on back handsink; between mop sink/flooring; and on wait area counter. Recaulk these areas to avoid water damage and for cleanability.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked.Refer units at 40 f; 37 f and 38 fHam 42 f; ground beef 41 f; hamburger patty at 38 fWalk-in cooler at 40 fDiced potatos at 40 fHot holding temps good- gravy 160 f; beans 173 fDishwasher sanitizing at 100 ppm chlorine. Ensure test strips are conveniently located.Monitor refer unit by office to ensure it maintains 40 f or below.
- General Comments that relate to this Inspection
Notes:Handsink and restrooms properly stockedAll refers below 40 fDishwasher at 50 ppm chlorine
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11/2/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes:All violations corrected at time of re-inspection. Thank you.Do lower concentration of bleach sanitizer at dishwasher to levels between 50-100 ppm. Do lower levels of bleach sanitizer in bleach sanitizer bucket to 50-100 ppm. Observed both at levels above 300 ppm.Do provide a covered trash receptacle in women's bathroom for sanitary products.
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11/19/2008 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Observed no sanitizer at dishwasher in bar. Chlorine bleach bucket observed empty. All barware must be washed; rinsed and sanitized using the restaurant's dishwasher until unit can be repaired.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed speed gun holder with a mold like substance. Clean/scrub speed gun holder on a daily basis.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed 2 wet wiping cloths stored on counter of bar.
- General Comments that relate to this Inspection
Notes:Cold holding reach in reefer units recorded between 37 - 40 F. Observed good handwashing. Handsinks properly stocked. Clean ledge on reach in reefer where condiments are kept.
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11/17/2008 | Routine Inspection 1st | 92 |
- [1] Original container; properly labeled
Label all dry goods to its contents in dry good storage area. Observed several dry ingrediants mislabeled to its contents.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed reach in reefer at bus station with recorded temp. of 60 F. Half and half voluntarily discarded along with salad dressing. Unit was unplugged. Operator plugged unit in at time of inspection. * Corrected on site. Observed make up table with shredded cheese @ 55 F; mayo @ 53 F; coleslaw @ 54 F. All items voluntarily discarded. Operator to monitor cold holding units of food items stored in cold holding by temping foods at least once daily. Operator to review with all staff corrective action protocals for food found in the temp. danger zone 40-140 F.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed mold on deflector plate in ice machine. Clean deflector on a routine basis to prevent mold builup. * Corrected on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Replace all torn gaskets in reach in cold holding units. Observed gasket at makeup table/cold holding reach in with torn gasket.
- [1] Installed; maintained
1) Observed scullying device hanging below the flood rim level of sink. Repair so device does not hang below flood rim level or use hanger when device is not in use. 2) Observed scullying device next to handsink with leak when removed from holder. Repair/fix unit.3) Repair/fix condensate leak in make-up deli unit/cold holding device across from grill. Observed pool of water in bottom of unit.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Fix lightbulb in reach in freezer across from dry storage area.
- General Comments that relate to this Inspection
Notes:Hot holding temps. recorded: Final cook temp. of raw hamburger to well done @ 180 F; baked beans @ 170 F; country gravy @ 168 F; marinara sauce @ 143 F. Cold holding temps. recorded: Walk-in box @ 40 F; reach in freezers @ 0 F.Dishwasher @ 50-100 bleach ppm. Sanitizer bucket @ 50-100 ppm bleach.Vendor was called to replace gaskets and service refrigeration units at time of inspection; All chemicals properly labeled. All food properly stored. Reviewed with operator employee sick policy and handwashing training. Items to consider:1) Secure tanks to wall with a chain in walk in reefer.
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8/28/2008 | Routine Inspection 1st | 90 |
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