- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the following soiled items: dusty walk-in cooler condenser and fan covers, greasy floor under the fryer, and dusty ceiling above the cooking equipment. Facilities must be kept clean. Clean to sight and touch as needed.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed missing light shields for the kitchen light fixtures. Lights must be shielded. Install light shields.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed cracked ceiling tile above the microwave oven in the kitchen. Facilities must be maintained. Replace the cracked ceiling tile.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
02/09/2015 | Routine |
| No violation noted during this evaluation. | 01/02/2015 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Comment:
- GLASS WASH MACHINE WAS RUN AND TESTED AT 50-100 PARTS PER MILLION (PPM) CHLORINE. ITEM IS RESOLVED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- EAST WALL COOLER HAD LETTUCE AT 38 F IN THE COLD HOLDING BIN AT THE TOP OF THE UNIT. IN THE REACH-IN COOLER BELOW IT, THERE WAS SOUR CREAM AT 41 F. IN THE WALK-IN COOLER, THERE WAS COLE SLAW AT 39 F. VIOLATION IS CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Comment:
- QUAT TEST PAPER IS ON SITE. NO VIOLATION EXISTS.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Repairing
- Comment:
- THE URINAL FLUSHOMETER VALVE BUTTON IS REPLACED AND THE FIXTURE WORKS PROPERLY. ITEM CORRECTED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Critical: Manual and Mechanical Warewash
- Comment:
- GLASS WASH MACHINE WAS RUN AND TESTED AT 50-100 PARTS PER MILLION (PPM) CHLORINE. ITEM IS RESOLVED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- EAST WALL COOLER HAD LETTUCE AT 38 F IN THE COLD HOLDING BIN AT THE TOP OF THE UNIT. IN THE REACH-IN COOLER BELOW IT, THERE WAS SOUR CREAM AT 41 F. IN THE WALK-IN COOLER, THERE WAS COLE SLAW AT 39 F. VIOLATION IS CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Comment:
- QUAT TEST PAPER IS ON SITE. NO VIOLATION EXISTS.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Repairing
- Comment:
- THE URINAL FLUSHOMETER VALVE BUTTON IS REPLACED AND THE FIXTURE WORKS PROPERLY. ITEM CORRECTED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/22/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Locations:
- in the glasswasher
- Comment:
- THE GLASS WASH MACHINE WAS NOT PROVIDING ADEQUATE CHLORINE SANITIZER IN THE FINAL RINSE. SERVICE THE MACHINE TO ACHIEVE A FINAL RINSE OF 50-100 PARTS PER MILLION CHLORINE. UNTIL THEN, SANITIZE GLASSES IN SANITIZER COMPARTMENT OF MANUAL WARE WASH SINK. CORRECT THE MACHINE ISSUE WITHIN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- EAST WALL: COUNTER TOP COLD HOLDING UNIT HAD CUT TOMATOES AT 46 F. REACH-IN COOLER BELOW IT HAD COLE SLAW AT 46 F. WALK-IN COOLER HAD COLE SLAW AT 45 F. SERVICE/ADJUST COOLER UNITS TO PROVIDE FOOD TEMPERATURES OF 41 F OR COLDER. A REVISIT WILL BE MADE IN 10 DAYS OR LESS TO ENSURE THAT MEASURES WERE TAKEN TO ACHIEVE THIS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Comment:
- BECAUSE QUAT TABLETS ARE USED FOR WIPING CLOTH STORAGE SOLUTION, ACQUIRE QUAT TEST STRIPS FOR TESTING THE SOLUTION STRENGTH. CORRECT THIS IN 10 DAYS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Repairing
- Locations:
- in the men's restroom
- Comment:
- THE ONE URINAL IS MISSING ITS FLUSH VALVE BUTTON. REPLACE THE MISSING PART.,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Critical: Manual and Mechanical Warewash
- Locations:
- in the glasswasher
- Comment:
- THE GLASS WASH MACHINE WAS NOT PROVIDING ADEQUATE CHLORINE SANITIZER IN THE FINAL RINSE. SERVICE THE MACHINE TO ACHIEVE A FINAL RINSE OF 50-100 PARTS PER MILLION CHLORINE. UNTIL THEN, SANITIZE GLASSES IN SANITIZER COMPARTMENT OF MANUAL WARE WASH SINK. CORRECT THE MACHINE ISSUE WITHIN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- EAST WALL: COUNTER TOP COLD HOLDING UNIT HAD CUT TOMATOES AT 46 F. REACH-IN COOLER BELOW IT HAD COLE SLAW AT 46 F. WALK-IN COOLER HAD COLE SLAW AT 45 F. SERVICE/ADJUST COOLER UNITS TO PROVIDE FOOD TEMPERATURES OF 41 F OR COLDER. A REVISIT WILL BE MADE IN 10 DAYS OR LESS TO ENSURE THAT MEASURES WERE TAKEN TO ACHIEVE THIS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Comment:
- BECAUSE QUAT TABLETS ARE USED FOR WIPING CLOTH STORAGE SOLUTION, ACQUIRE QUAT TEST STRIPS FOR TESTING THE SOLUTION STRENGTH. CORRECT THIS IN 10 DAYS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Repairing
- Locations:
- in the men's restroom
- Comment:
- THE ONE URINAL IS MISSING ITS FLUSH VALVE BUTTON. REPLACE THE MISSING PART.,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
08/14/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED A FOLLOW UP BY HOLDING IN BOTTOM OF COOLER AT 39F. OWNER STATED WILL USE ICE BATH AT RUSH TIMES AND REPLACE SHALLOW, PLASTIC COLD WELLS WITH DEEPER STAINLESS PANS. ALSO STATED WILL MONITOR WITH A DIGITAL THERMOMETER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED A FOLLOW UP BY HOLDING IN BOTTOM OF COOLER AT 39F. OWNER STATED WILL USE ICE BATH AT RUSH TIMES AND REPLACE SHALLOW, PLASTIC COLD WELLS WITH DEEPER STAINLESS PANS. ALSO STATED WILL MONITOR WITH A DIGITAL THERMOMETER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
03/21/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE TOP OF THE PREP COOLER: CUT TOMATOES AT 50F, SWISS CHEESE 49F, COOKED ONIONS AND PEPPERS AT 46-47F. HOLD AT OR BELOW 41F., COMPLETE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. CORRECT VIOLATION TODAY. NOTED FOOD WAS PUT IN BOTTOM OF COOLER. A FOLLOW UP WILL BE CONDUCTED IN 4-10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE TOP OF THE PREP COOLER: CUT TOMATOES AT 50F, SWISS CHEESE 49F, COOKED ONIONS AND PEPPERS AT 46-47F. HOLD AT OR BELOW 41F., COMPLETE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. CORRECT VIOLATION TODAY. NOTED FOOD WAS PUT IN BOTTOM OF COOLER. A FOLLOW UP WILL BE CONDUCTED IN 4-10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
02/27/2014 | Routine |
- Critical: Characteristics
- Comment:
- CORRECTED BY REPAIRING THE MICROWAVE FAN COVER.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED BY REPAIRING / ADJUSTING BOTH THE GLASS WASHER AND DISH WASHER MACHINES TO SANITIZE AT 50PPM CHLORINE.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING COLD PHF AT 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING HOT PHF AT OVER 135F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
09/06/2013 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- MICROWAVE FAN COVER IS LOOSE AND FELL DOWN AFTER BEING TOUCHED. SECURE FIRMLY. REPAIR WITHIN 10 DAYS.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- GLASSWASHER AND DISHWASHER MACHINES BEHIND THE BAR TESTED AT 0PPM CHLORINE - WCHD AND FACILITY TEST STRIPS. SANITIZE IN SINK UNTIL REPAIRED.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN LARGE PREP COOLER: CUT TOMATOES, PEPPER JACK CHEESE AND STEAK WERE AT 47F-48F AND IN BOTTOM OF COOLER CUT LETTUCE 44F AND SOUR CREAM 46F. HOLD AT OR BELOW 41F. DO NOT USE COOLER PAST TODAY IF NOT REPAIRED.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED SOUP AT 120F AND CHILI AT 85F IN HOT HOLDERS - REHEAT TO 165F AND HOLD AT OR ABOVE 135F.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- OBSERVED PREP KNIFE STORED BETWEEN PREP COOLER AND WALL IN AN UNCLEANABLE LOCATION. STORE IN A CLEAN LOCATION., CORRECTED BY CLEANING AND STORING IN A CLEAN MANOR.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
08/15/2013 | Routine |
| No violation noted during this evaluation. | 02/13/2013 | Routine |
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- back room
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed the wet mop stored in the mop bucket's squeeze chamber. Drape or hang the wet mop to increase air flow for effective air drying to minimize bacterial growth. Correction Made: Observed the mop head draped over the squeeze chamber to air dry.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Grill line ceiling lights
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed two unprotected florescent light tubes
- General violation description:
- 6-202.11 - at the grill line. Provide a light shield
- Toilet Rooms, Enclosed
- Items:
- Toilet room door(s)
- Locations:
- men's restroom
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
08/20/2012 | Routine |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- behind the bar
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Bottle caps on floor underneath bar. Cocktail straws on floor in back corner underneath bar. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Surface Characteristics, Indoo
- Items:
- Floor(s) floor covering(s)
- Locations:
- behind the bar
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Sealant on floor behind bar has worn off in several places. Floor must smooth (sealed), durable, and easily cleanable. Re-seal floor.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
|
01/23/2012 | Routine Inspection |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) Hand wash sink(s)
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed a food employee performing 10 second hand washing
- General violation description:
- 2-301.12 - lathering wet hands for 3-5 seconds followed by hand rinsing. Correction Made: Following instruction, observed the cited food employee practice 20 second hygienic hand washing
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Observed employee(s) not fully trained demonstrated in their: - Brief time performing hand washing. - Not knowing fully the minimum internal temperature/time requirements needed To destroy organisms of public health concern for raw meats and reheating foods & To limit their growth. Provide employee(s) with training review. CORRECTION MADE: Following instruction concerning potentially hazardous foods, safe food practices and procedures. Observed the employees present are aware of the minimum internal product temperature held for at least 15 seconds needed to: DESTROY ORGANISM of Public Health concern: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-102.11 - BEEF, PORK, 155*F for GROUND: BEEF, PORK, 165*F for POULTRY and for REHEATED FOODS. LIMIT THE GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN: REHEATING FOODS: 165*F within 2 hours COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours Date Marking cooled foods @ 41*F & below, six additional days
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED. CORRECTION MADE, FOLLOWING INSTRUCTION, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), NORO VIRUS, SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s) dish washing area
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED LESS THAN 25 PPM CHLORINE SANITIZER SOLUTION BEING DISPENSED BY THE DISH WASH MACHINE, EVEN AFTER REPLACING A NEAR EMPTY CHEMICAL SANITIZER CONTAINER WITH NEW. CORRECTION MADE: OBSERVED THE CLEANED DISHES FROM THE DISH MACHINE SUBMERGED IN SANITIZER IN THE THIRD COMPARTMENT SANITIZER SINK FOR 10 SECONDS THEN AIR DRIED PRIOR TO USE. THIS PROCEDURE TO CONTINUE UNTIL THE DISH MACHINE CAN BE SERVICED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Storage area utility room
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed wet mop head stored in mop water
- General violation description:
- 6-501.16 - ring-out and hang or drape to air dry. Correction Made: Observed mop head draped over the squeeze chamber to air dry effectively.
|
07/22/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED BY REPAIRING THE GLASS WASHER TO SANITIZE AT 100 PPM.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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01/21/2011 | Follow-up |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW BEEF AND RAW EGGS STORED OVER BEER IN THE WALK IN COOLER. CORRECTED BY RE-LOCATING BELOW OTHER FOOD/BEVERAGES.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- bar glasswasher
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE GLASS WASHER SANITIZER TESTED AT 0 PPM. PROVIDE 50-100 PPM CHLORINE.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Using a Handwashing Sink
- Items:
- Handwashing sink(s), Handwashing sink(s)
- Locations:
- bar Kitchen Area
- Problems:
- Not easily accessible Items stored In, Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink., Remove items from handsink. Do not store items at handsink.
- Comment:
- AT THE BAR: DISHES BEING WASHED IN A HAND SINK. USE THE DISH SINK. IN THE KITCHEN: SANITIZER BUCKET STORED IN THE HAND SINK. STORE OUT OF THE SINK. KEEP HAND SINKS ACCESSIBLE FOR HAND WASHING ONLY.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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01/18/2011 | Routine Inspection |
| No violation noted during this evaluation. | 07/14/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ICE MACHINE HAS A LITTLE MOLD ON INSIDE PLASTIC GUARD, CONDENSER UNIT BY ICE MACHINE IS DUSTY, CONDENSER FANS IN WALK-IN COOLER DUSTY. CLEAN ALL ITEMS AND KEEP CLEAN TO PREVENT ANY CONTAMINATION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- BAR AREA HANDWASH SINK HAD SOILED DISHES SOAKING. USE ONLY FOR HANDWASHING AND DESIGNATE WASH SINK FOR SOAKING SOILED DISHES. , CORRECTED. PERSON IN CHARGE MOVED SOILED DISHES TO WASH SINK.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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01/05/2010 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- BACK DOOR TO OUTSIDE HAS GAPS AT BOTTOM ON BOTH SIDES. REPAIR WEATHER STRIPPING TO SEAL TO PREVENT ANY PEST ENTRY.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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07/13/2009 | Routine Inspection |
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