- Storage and maintenance of wet and dry wiping cloths
Observation: Quat solution below required concentration. Solution was dumped and re-filled during inspection to achieve proper concentration. Corrected.
- Disclosure of menu items offered or served raw or undercooked
Observation: No asteriking of animal foods that are cooked to order in the menu.
- Where to wash
Observation: Person in charge of bar area stated that designated hand wash sink in bar area has not been used in years. Designated hand sink must be used to wash hands as required by Code.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Marinara sauce taken out of it's original container held longer than 7 days. Sauce was voluntarily discarded during inspection. Corrected.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Potentially hazardous foods at salad prep cooler temped at 46*. Foods were moved to walk in cooler during inspection.
- Plumbing system maintained in good repair
Observation: Hand sink that is designated as a hand sink in the bar area not maintained in good repair.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Bar area dish machine not sanitizing food contact surfaces as required by code.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked potatoes held longer than 24 hours not date marked. Potatoes were date marked during inspection. Corrected.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Person in charge could not determine how often area where ice scoop is stored is cleaned. Ice scoop is stored above the ice machine. Person in charge stated they will begin using a bin to place ice scoop in.
- Hand drying provided
Observation: No hand drying provided at bar hand sink.
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02/22/2016 | Regular |
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vents above grill not clean to sight or touch.
- Reminder statement
Observation: No consumer advisory in menu. Establishment is printing new menus. PIC stated consumer advisory will be in new menus.
- Using a handwashing sink- operation and maintenance
Observation: Employee wash a bottle out in a hand sink. Employee was instructed to not to wash bottles in hand sink during inspection. Corrected.
- Common name-working containers
Observation: Chemical box not labeled as required by code. Box was labeled during inspection. Corrected.
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with the common name of the food.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Potentially hazardous foods held longer than 24 hours not date marked. Foods were date marked during inspection. Corrected.
- Separation from food, equipment, utensils, linens, and single service
Observation: Quat based sanitizer buckets stored above food contact surfaces. Both buckets were moved to the floor during inspection. Corrected.
- Disclosure of menu items offered or served raw or undercooked
Observation: No consumer advisory in menu. Establishment is printing new menus. PIC stated consumer advisory will be in new menus.
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08/19/2015 | Regular |
| No violation noted during this evaluation. | 02/18/2015 | Follow Up LOC |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cooked chicken on make table temped at 52*. Chicken was removed and placed in cooler during inspection. Corrected. Observed salad dressings on ice temped at 58*. Ice was added to storage container.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Soup not re-heated to 165*. Soup was placed on stove to be heated to 165 during inspection. Corrected.
- Disclosure of menu items offered or served raw or undercooked
Observation: No consumer advisory in menu.
- Bare hand contact with ready to eat foods
Observation: Employee handle hamburger bun with bare hands. Employee was instructed to discard buns and use gloves during inspection. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for responding to vomiting and diarrhea events.
- Using a handwashing sink- operation and maintenance
Observation: Employee use hand sink to fill bucket with water. Employee was instrcted to use a different sink. Corrected. Observed designated hand sink in bar area with wine bottles stored in it.
- Cutting surfaces maintained
Observation: Cutting surface not maintained.
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01/27/2015 | Regular |
- Disclosure of menu items offered or served raw or undercooked
Observation:Menu does not contain disclosure (asterisk)
- Poisonous or toxic materials used and applied
Observation:Only pesticides that state on the label that they can be used in a food establishment are allowed.
- Posting inspection reports
Observation:Inspection report not posted
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Food employees hair is effectively restrained
Observation:Employee hair not properly restrained
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Storage of clean equipment and utensils
Observation:Store clean equipment covered or otherwise protected from contamination
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07/22/2014 | Routine |
| No violation noted during this evaluation. | 06/12/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed cooked eggs stored longer than 24 hours not date marked. Eggs were date marked during inspection. Corrected. Observed salami in bar cooler not date marked and held longer than 24 hours.
- Food temperature measuring devices are provided and readily accessible
Observation: Observed no thermometer in the dressing cooler.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed house made dressing held longer than 7 days. Dressing was voluntarily discarded. Corrected.
- Posting inspection reports
Observation: Observed no recent inspection report posted where the public can view it.
- Disclosure of menu items offered or served raw or undercooked
Observation: Observed no asterik of foods that are cooked to order in the menu.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
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02/10/2014 | Routine |
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