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3/12/2015 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at the time of reinspection.Dishwasher measured at 100ppm after wash cycle.Spoke with operator about the expired permit in the bar. Operator will go into the office to pay outstanding fees.
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3/11/2015 | 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.Thermometer missing in the ice cream freezer. Replace thermometer to ensure temperatures are maintained at 40F or below (cold-holding) and 0F or below (frozen foods).
- [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 dishwasher with minimal levels (less than10ppm) chlorine. Primed the line and ran 3 cycles and still could not produce measurable amounts of chlorine. Operator will utilize three-compartment sink or take glasses to the kitchen dishwasher until the unit is serviced and repaired and at least 50ppm is measured at the dishes/utensils post-wash.Violation must be corrected within 48 hours or by March 7; 2015.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed magentic knife holder and knives with food debris. Ensure all utensils and storage devices are clean and sanitized to prevent cross-contamination.Ice machine observed to have mold/mildew on the deflector plate. Ensure that ice machine is clean and sanitized regularly to prevent bacterial or fungal growth
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Lids on bulk storage containers of rice and beans observed with cracks. Replace lids to prevent physical contamination of food product.Walk-in door is separated at the seam and foam insulation is exposed. Repair or replace door with a surface that is smooth and easily cleanable.
- General Comments that relate to this Inspection
Refrigeration Units at 40F or below:Single Door 33F; 2-Door Unit 41F; Walk-in Cooler 36FFreezer in defrost; food frozen solidCold holding observed at 40F or below:- Kabob 39F; Cooked and cooled beans 37F; Lamb 38F; Chicken 39F; Oxtail 40F; PrimeRib 40F; Dressing 38F; Ground Beef 42F (recently prepped)Hot holding and cooking:- Beans 200F; Veg Barley 163F; Veg Soup 187F; Lamb Sauce 167FDishwasher at 120F during wash; 140F during rinse cycle; 100ppm chlorine; test strips available and in use.Sanitizer bucket at 100ppm chlorine.Review employee exclusion; pest control (no evidence vermin observed); and new proposed food regulations (no bare hand contact and labelling).Reviewed cooling procedures.Handsink and restrooms properly stocked with soap; paper towel and hot/cold running water. Good employee handwashing observed.
- General Comments that relate to this Inspection
No violations noted at the time of inspection.Handsinks and restrooms stocked with soap; paper towel and hot/cold running water.Refrigerator observed at 36F.Dishwasher achieved proper sanitation after wash cycle (100ppm).Chemicals properly stored and labelled.Ice machine clean.
- General Comments that relate to this Inspection
Handsink properly stocked with soap; paper towel and hot/cold running water.Refrigeration unit with PHF (Half & Half; juices) observed at 36F.Chemicals properly stored and labelled.Sanitizer bucket measured 200 ppm chlorine and test strips available.** Operator has old coldplate soda chilling system in place. Metal plates and tubes in direct contact with consumer. Recommend developing a system to separate "cooling" ice from consumer ice.
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3/5/2015 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked with sopa and paper towels.-Dish washer sanitizer at 100 ppm chlorine.
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1/7/2014 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Walk-In 38F.-Freezer 2F.-Ice machine clean.-Ice scoops properly stored.-Dish washer sanitizer at 100 ppm.-Reach-In 40F.-Reach-In 38F.-Reach-In 38F.-Hot holding -Lamb 145F.-Soup 170F.-Beans 168F.
- General Comments that relate to this Inspection
Notes-Reach-In 38F.-Reach-In 37F.-Speed gun clean.-Ice scoop properly stored.-Ice machine clean.-Alcohol warning properly posted.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Ice scoop properly stored.-Reach-In 38F.-Reach-In 39F.-Speed guns clean.-Alcohol warning properly posted.
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1/3/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Opening Inspection:Reach in coolers - 40 f.Bar guns and holder - ok. Drain hose installed properly.Glass washer dispensing @ 50ppm.Handsink ok. **Secure to wall.Service sinks - ok.Ice machine - ok. Scoops ok. Large Refrigerators @ 40 f. Bathrrooms - ok. Hot and cold water working properly.Counters and floors ok.
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10/4/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Reach-In 39F.-Reach-In 38F.-Hot holding -Soup 155F.-Cold holding-Beef 39F.-Shrimp 38F.-Walk-In 39F.-Ice machine clean.-Ice scoop properly stored.-Dry storage scoops properly stored.-Freezer 18F.-All lights properly shielded.-All items stored at least 6" off the ground.-Dish washer sanitizer at 100 ppm chlorine.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Ice scoop properly stored.-Reach-In 38F.-Reach-In 38F.-Three compartment sink ok.-Test stripes available.-Dish washer sanitizer at 100 ppm chlorine.-All lights properly shielded.
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8/21/2013 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed pineapple juice in the original can opened. Bar manager said they will throw them out at the end of the day. Need to put acidic juices into another container or limit time in original can. Corrected on site.
- General Comments that relate to this Inspection
All reach-in/walk-in fridge <=41FHandwashes clean and stocked Reach-in feezer <=32FDishwasher 100 ppm ClBathroom clean and stockedAll food expiration dates current
- General Comments that relate to this Inspection
All reach-in fridges <=41FHandwash clean and stocked Dishwasher 50 ppm ClBathroom clean and stockedSpeed gun clean All food expiration dates currentSanitizer bucket 100 ppm ClRecommendation(s): Because the chemicals for the dishwasher are located in the basement; I suggest running the dishwasher a few times if it has set idle to ensure ample sanitizer is being dispensed. Additionally; I would suggest checking dishwasher sanitizer levels at least once daily to ensure correct sanitation levels.
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5/23/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Handsinks were all fully stockedAll Reach-ins were <40FWalk-in Refrig @35FReach-in Frzr @-4FTEmps noted: Lamb stew @177F; Beans And sausage @188F; stewed chicken @182FSanitizer Dishwasher used for dishes - tested - 100 ppm CLCustomer restrooms clean and stocked
- General Comments that relate to this Inspection
Handsink fully stockedAll Reach-in Refrig. were <40FAll Dairy currentBeverage dispensing guns cleanSanitizer buckets used for surface wiping - tested - 100 ppm ClSanitizer dishwasher used for Bar ware - tested - 100 ppm ClCustomer restrooms clean and stocked
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5/31/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations noted in inspection of 2-18-2011 have been corrected - Thank You !!
- General Comments that relate to this Inspection
All violations noted in inspection of 2-18-2011 have been corrected - Thank You !!
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3/11/2011 | Opening Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Neeed to repair/replace gaskets on Reach-in Refrig. and Frzr(s) as well as Walk-in Refrig. Need to repair inner door threshold of Walkin-in REfrig to a smooth and cleanable condition.
- [1] Non-food contact surfaces of equipment and utensils clean
Need to "Deep clean" stove; cookware and food prep areas of built-up "carbonized" grease. Need to "Deep Clean" dishwashing and Walk-in Refrig. of built-up firt.
- [1] Storage; handling of clean equipment / utensils
Need to keep areas where utensils are stored in a clean and wipable condition. Raw/frayed wood needs to be smoothed and sealed.
- [1] Installed; maintained
Need to re-caulk around all plumbing fixtures and re-caulk areas where caulking has cracked and pulled away from walls.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Need to repair wall surfaces and flooring in customer restrooms to a smooth and cleanable surface.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Need to repair flors in Kitchen; storage and dishwahing areas where cracked/separated and seal these areas.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Need to fill-in all holes in walls; repair all wooden surfaces to a smooth and cleanable condition. Need to repair cracked/separated wall surfaces in kitchen; food prep and dish washing areas. Need to clean and repair holes in ceiling throughout kitchen and food prep areas.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Need to repair Formica coverings on drawers/countertops to be in a smooth and cleanable condition.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food. 370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- [1] Lighting provided as required; fixtures shielded
Need to provide lighting over customer ice bins and handsink.
- General Comments that relate to this Inspection
** This is a C of O Insp. **Need to Deep Clean all kitchen; storage; food prep and Walk-in Refrig. areas.Need to re-surface Kitchen Reach-in Refrig. floor where rusted.Need to fill-in all holes; cracks in Food prep areas and maintain a smooth and cleanable surface.Need to provide a Dipper Well adjacent to scooped ice cream freezer.
- General Comments that relate to this Inspection
** This is a C of O Insp. **All raw wood surfaces need to be sealedAll broken Formica surface areas need to be repairedNeed to repair/install lighting over customer ice bins and handsinksNeed to "Deep Clean" all Reach-in coolers
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2/18/2011 | Opening Inspection | 100 |
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