| No violation noted during this evaluation. | 09/21/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager employed at establishment.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer solution on warewashing machine tested low (0 ppm). Person In Change contacted and scheduled a service repair for 9/10/15 early AM. Establishment will use 3 bay sink to sanitize dishes until proper concentration is verified.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No Employee Health Reporting agreement completed in a on a verifiable manner.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Back and grill handwashing sinks not accessible due to movable items (garbage can, towel) blocking the sink.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No sanitizer setup and used before/during food preparation in main kitchen line. Person In Charge filled sanitizer buckets for kitchen areas.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat sanitizer test strips available at time of inspection.
|
09/09/2015 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths soiled with food residue stored on slicer and prep tables in between use.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Refrigerated prep coolers in the kitchen do not have thermometer to measure the ambient air temperature inside the unit.
- Miscellaneous sources of contamination
Observation:Dust and residue hanging from ceiling in the kitchen and from fan guards in the walkin cooler.
- Light bulbs, protective shielding
Observation:Light bulbs protective shielding-Broken light shield and unshielded light bulb in the kitchen.
- Food storage - preventing contamination from the premises
Observation:Box of lettuce stored on the walkin cooler floor. Product moved off of the floor during the inspection. Boxes of food stored on the walkin freezer floor.
- Cleanability of floors, walls, and ceilings
Observation:The mechanical room that has been used for storing single service items and food does not have non-absorbent, easily cleanable walls floors and ceiling.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Utensil (laddle) stored under the 3 compartment sink in contact with plumbing soiled with residue. Utensil washed and sanitized during the inspection.
- Storage of clean equipment and utensils
Observation:Clean utensils and food containers stored under 3 compartment sink plumbing. Sheet pans stored on grease trap under the dishmachine table. Food handler began washing and sanitizing these items during the inspection and will then store the items in another location.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw boneless pork loin stored above lettuce in the walkin cooler. During the inspection, boneless pork loin was moved to another location away from ready to eat foods.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Exterior and interior surfaces of reach in refrigerated prep units in the kitchen soiled with food residue. Handle of door to the walkin freezer soiled with residue. Exterior of the ice machine soiled with an accumulation of dust and food residue. Top surface of the dish machine soiled with accumulation of debri.
- Separation from food, equipment, utensils, linens, and single service
Observation:Oven cleaner stored on the ice machine. Chemical spray bottle stored on surface with hot dog buns. Chemicals were moved to surfaces below and away from food/food contact surfaces during the inspection.
- In-use utensils, between-use storage
Observation:Dirty knives stored in between prep table surfaces in between use. These surfaces are not cleaned regularly throughout the day.
- Food storage, prohibited areas
Observation:Food Storage Prohibited Areas-Food products stored in mechanical room.
- Common name-working containers
Observation:Unlabeled chemical spray bottle stored on food contact surface in the kitchen. Spray bottle was labeled with the common name of the contents during the inspection.
- Prohibited storage areas for clean linens, single-service, and single-use articles
Observation:Prohibited Storage areas for single service items-Single service items such as disposable cups are stored in the furnace/mechanical room.
- Bare hand contact with ready to eat foods
Observation:Bartender touched sliced fruit with bare hands and placed the fruit on the rim of a customer's glass.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors throughout the kitchen and in walkin cooler soiled with food and residue especially below and around equipment/shelving. Walls in the kitchen soiled with food splatter and residue. Pipes for plumbing in the kitchen soiled with residue. Dust/debri hanging from ceiling tiles in the kitchen. Floors soiled along the walls in the wait station area.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Containers of raw chicken stored directly on top of Bud Light keg in one location and on a shelf above a beverage keg in another location of the walkin cooler. During the inspection employee moved raw meat products to other shelves away from the kegs.
- Designated areas for employees
use of designated areas by employees
|
09/17/2014 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/15/2013 | Routine |
- Food storage containers identified with common name of food
Observed several ingredient containers (sauces, mayo, dressings, dry ingredient shakers) were not labeled as to contents.
- Separation from food, equipment, utensils, linens, and single service
Observed chemical stored with food bags. Corrected at time of inspection.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Cold holding refrigerated prep table (without any food in it) is maintaining internal temperature at 60 F and facility does not have enough space to store otherwise store the cold held PHF on the prep line without this unit operating. Physical reinspection will be conducted to ensure this unit is operating at 41 F or below.
- In-use utensils, between-use storage
Observed slicer in the kitchen and blender pitcher in the bar are stored dirty after use for longer than a 4 hour time period. Observed hanging thermometer stored in sliced onions. Thermometer was removed and onions disposed of during the inspection. Knives stored between prep tables that are not easily movable. Portion cups stored in food product for use as a scoop. Stainless steel cup, without a handle, stored in ice in the bar.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed slicer in the kitchen and blender pitcher in the bar are stored dirty after use for longer than a 4 hour time period. Observed hanging thermometer stored in sliced onions. Thermometer was removed and onions disposed of during the inspection. Knives stored between prep tables that are not easily movable. Portion cups stored in food product for use as a scoop. Stainless steel cup, without a handle, stored in ice in the bar.
- Light bulbs, protective shielding
Kitchen light bulbs unshielded.
- Food storage - preventing contamination from the premises
Observed several boxes of food product stored on the floor in the walkin freezer.
- Preventing contamination from equipment, utensils, and linens
Observed slicer in the kitchen and blender pitcher in the bar are stored dirty after use for longer than a 4 hour time period. Observed hanging thermometer stored in sliced onions. Thermometer was removed and onions disposed of during the inspection. Knives stored between prep tables that are not easily movable. Portion cups stored in food product for use as a scoop. Stainless steel cup, without a handle, stored in ice in the bar.
- Hand drying provided
Disposable towels are not provided at the kitchen handsink (east side) and at the bar handsink.
|
03/07/2013 | Routine |
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