| No violation noted during this evaluation. | 04/27/2015 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the bar and wait station handsinks. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the bar and wait station handsinks. Soap must be provided at all handsinks. Provide soap. The establishment ran out of soap while refilling containers.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- Observed the sanitizing rinse for the kitchen 3 compartment sink at less than 200 ppm of quaternary ammonia. The sanitizing rinse according to the sanitizer container must be 200 ppm of quaternary ammonia. Provide additional sanitizer tablets to increase concentration to 200 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed food debris on floor under the fryers. Facilities must be kept clean. Clean floor on a daily basis.
- 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.
|
04/15/2015 | Routine |
- Critical: Handwashing Sinks
- Comment:
- Corrected by installing the handwash sink at the bar.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected. A new prep cooler was installed and food is held below 41F. Observed coleslaw, ham and chicken at 38F/39F.
- 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)
|
10/28/2014 | Follow-up |
- Critical: Handwashing Sinks
- Items:
- Handwashing sink(s)
- Problems:
- Not provided
- Corrections:
- Provide hand sink in same room as food handling.
- Comment:
- The bar does not have a handwash sink. It was stated that sink was removed a week ago due to a counter falling apart and that the sink is supposed to be reinstalled. The handwash sink must be installed immediately.,
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Pizza prep cooler had foods on top and in reach-in abobve 41F: sausage 60F, ham 53F, cut tomatoes 51F/52F, lettuce 53F, pizza sauce 53F, kraut 55F, corned beef 55F, raw chicken 57F. Discard these foods. Cooler freezes at night so towels were placed in the doors over night. Repair cooler to hold food at or below 41F. Food was discarded during inspection. A follow-up will be conducted.,
- 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)
|
10/09/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- A NEW MENU WITH AN ASTERISK INDICATING WHAT FOODS ARE COOKED TO ORDER OR RAW IS PROVIDED. SEE ATTACHMENT. CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
02/13/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- ASTERISK NEEDS TO BE PROVIDED FOR COOK TO ORDER BURGERS AND STEAKS. PERSON-IN-CHARGE(PIC) HAS ORDERED NEW MENUS TO BE PRINTED BY PRINTING COMPANY. PIC WILL CALL INSPECTOR WITHIN 7 DAYS OR WHEN MENU IS COMPLETED. PROVIDED BUSINESS CARD TO PIC.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Using a Handwashing Sink
- Comment:
- OBSERVED CLEARED SINKS USED FOR HAND WASHING ONLY. CORRECTED.
- 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)
|
01/03/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO ASTERISK NEXT TO THE UNDER COOKED BURGERS AND STEAKS FOR CONSUMER'S ADVISORY. AN ASTERISKS NEED TO BE PROVIDED FOR UNDER COOK FOODS ON THE MENU. PIC AND INSPECTOR DISCUSSED PLACING ASTERISK NEXT TO THE MAIN BURGERS CATEGORY AND NEXT TO THE STEAK SANDWICH MENU. WILL VERIFY COMPLIANCE WITHIN 10 DAYS., ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Comment:
- OBSERVED STORED POTENTIALLY HAZARDOUS FOODS(PHF) FOR MORE THAN 7 DAYS. DATE MARK PHF FOR 7 DAYS AND INCLUDE THE DAY YOU OPEN OR MAKE FOOD ITEM AS DAY 1. PIC CORRECTED DATE MARKING BY CHANGING THE CONSUMED BY OR DISCARDED DATE TO THE 7TH DAY. CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED FILTER SCREEN IN HAND WASH SINK. EMPLOYEES ARE DUMPING ICE IN SINK INSTEAD OF USING IT SOLELY FOR HAND WASHING. HAND WASH SINK SHALL BE USED FOR HAND WASHING ONLY. PERSON-IN- CHARGE WILL EDUCATE EMPLOYEES ON PROPER USAGE OF HAND WASH SINK. WILL VERIFY COMPLIANCE WITHIN 10 DAYS.,
- 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)
|
12/23/2013 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED. MENU HAS PROPER CONSUMER ADVISORY ALONG WITH ASTERIKS NEXT TO ITEMS (BURGERS) THAT ARE COOKED TO ORDER.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
09/17/2013 | Follow-up/crit added |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY HAS MENU THAT HAS PARTIAL CONSUMER ADVISORY. MUST ADD ASTERISK NEXT TO THE WORD "NOTICE", THEN ADD THE WORDS "COOKED TO ORDER". ALSO ADD ASTERISKS NEXT TO THE BURGERS THAT CAN BE COOKED TO ORDER. FACILITY IS TAKING THE STEAKS OFF THE MENU. CORRECT WITHIN 1 MONTH. MAY FAX OR EMAIL A COPY OF MENU TO INSPECTOR WITH CORRECTIONS.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
06/27/2013 | Routine |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- THE BAR AREA HAS GLASSES THAT ARE DRIED AND STORED ON TOP OF A COTTON TOWEL. ALL FOOD EQUIPMENT INCLUDING DRINKING GLASSES SHALL BE STORED PROPERLY AT ALL TIMES. REMOVE TOWELS IMMEDIATELY., ITEM CORRECTED- TOWELS REMOVED TODAY DURING INSPECTION.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- BEEF LUNCH MEATS AND SPINACH DIPS STORED IN COOKLINE COOLER WITHOUT DATE MARKINGS. ALL REQUIRED FOODS SHALL BE PROPERLY DATE MARKED AT ALL TIMES. DATE MARK ALL REQUIRED FOODS IMMEDIATELY., CHEF IMMEDIATELY DATE MARKED ALL REQUIRED FOODS DURING INSPECTION. ITEMS CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- 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.
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Comment:
- RAW FISH STORED ABOVE RAW DOUGH. RAW BACON STORED ABOVE VEGETABLES. ALL FOODS SHALL BE PROPERLY STORED TO AVOID CROSS CONTAMINATION. PROPERLY STORE RAW FOODS AND SEPARATE TO AVOID CROSS CONTAMINATION., ALL RAW FISH AND BACON STORED PROPERLY DURING INSPECTION. ITEM CORRECTED.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WEST SIDE WALLS, DOOR AND DOOR TRIM ARE RAW, UNTREATED PRODUCTS. ALL FACILITIES SHALL HAVE WALLS THAT ARE SEALED, PAINTED OR OTHERWISE PROTECTED. PAINT AND/OR SEAL WALLS BY 6/13/13.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
12/13/2012 | Routine |
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- not available
- Corrections:
- Make available at all times.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
|
06/07/2012 | Routine |
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