| No violation noted during this evaluation. | 01/15/2016 | Physical Recheck |
- Toilet room
receptacle, enclosed, fixtures clean
- Using a handwashing sink- operation and maintenance
Observation: Handsink located on cook line had considerable food residue. Discussed with manager that handwashing sinks are only to be used for handwashing. Manager Mark stated more training would be done with staff.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several buckets of sanitizer solution being stored directly on floor on cook line.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Not able to verify if certified food protection manager employed by establishment.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: Was not able to verify if establishment has employee reporting agreements in place. Copy of form 1A and form 1B was given to manager mark.
- Bare hand contact with ready to eat foods
Observation: Kitchen employee observed making breaded chicken wrap with bare hands. Wrap was discarded and employee was educated on proper procedures for handling ready to eat foods. Manager Mark stated more training would be completed with staff members
- Handwashing cleanser, availability
Observation: No hand soap was available at handwashing sink on expo line. Hand soap was brought to sink during inspection.
- When to wash
Observation: Observed several members of kitchen staff switching tasks and changing gloves without first washing hands. Discussed with employees and manager on procedures for when to wash.
|
01/05/2016 | Regular |
| No violation noted during this evaluation. | 09/09/2014 | Physical Recheck |
- 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: Reach in drawers shrimp at 45 degrees F, top rails have diced tomato at 49 degrees F, shredded cheese at 44 degrees on left end and 47 degrees on right end units. Items replaced and ice being applied to all PHF's. Does have sheet pans for lids, but consider replacing lids, some hinges needing replaced/repaired to ensure holding all foods at 41 degrees or less at all times. Does have temp logs from morning that shows is holding at 40 degrees. Will monitor after lunch rush temp. Proximity to grill is factor, as well.Must make necessary adjustments.
|
09/04/2014 | Physical Recheck |
- Light bulbs, protective shielding
Observation:Lights in dry storage area side room do not appear to be shatter resistant bulbs, no cover, or tube and endcaps, provide some protective measure for these bulbs, as described above.
- In-use utensils, between-use storage
Observation:Ice scoops at bar both touching ice, must store inverted with handle out of ice to protect ice from hand contact.
- Toilet room
receptacle, enclosed, fixtures clean
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machines both have some buildup on chute edge, must empty, wash, rinse and sanitize and let air dry entire bin and do frequently enough as to prevent buildup.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Need to reorder chlorine test strips, provide for usage with bar sanitizer.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Outer openings are protected
Observation:Gap noted under doorway at back entrance, must seal to prevent pests from entering.
- Using a handwashing sink- operation and maintenance
Observation:Handsink blocked by cart, must move to allow for easy access to handsink, moved now.
- Food on display is protected from contamination by consumers
Observation:Ice bin in walk way of public, must cover with lid when not being used to prevent contamination.
- Food storage containers identified with common name of food
Observation:1)Storage bins for flour and sugars not labeled with common name, must label. 2)Squeeze bottles of sauces and dressings many not labeled must label to identify contents.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Buttermilk, cooked potatoes, cooked meat, cut tomatoes, all need to be date marked as to when prepared, opened, etc and use within 7 days or discarded unless will be used in first 24 hours.
- Disclosure of menu items offered or served raw or undercooked
Observation:Many food items, ie chicken, shrimp, are asterisked and are not an item that will be cooked to order, discuss with corporate.
- 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:1)Pull out drawers holding pasta and cut lettuce at 49 degrees F, iced down now. 2)Prep table upper bins across from grill is holding cut tomatoes and cheese at 49 degrees F, lids applied to retain heat. Will have units checked now to hold all PHF at 41 degrees of less. All PHF out of temp for 4 hours must be discarded now. 3)Bar reachin cooler with solid doors holding milk at 52 degrees F, will discard, had plastic bag blocking vent, will monitor closely to ensure is holding product at 41 degrees or less that is PHF.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wet cloths along line in kitchen and front grill area not in sanitizer solution, must keep stored in solution between uses, returned to solution now.
- Food and water temperature measuring devices are appropriately scaled
Observation:Provide thermometers for pull out drawer units to monitor to ensure are holding at 41 degrees or less.
|
08/21/2014 | Routine |
| No violation noted during this evaluation. | 01/02/2014 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1)Both ice machines have slight buildup on chute edge, clean. 2)Walk in cooler racks slightly soiled on underneath side, clean.
- Storage or display of food in contact with water or ice
Observation:Condensate collecting on floor of walk in freezer, under repair now.
- Plumbing system maintained in good repair
Observation: Culinary sink faucet is leaking. Repair/replace as needed.
- Equipment location, installation, repair, and adjustment
Observation:One coated rack, bottom two shelves has lost coating, reseal/recoat.
- Physical facilities maintained in good repair
Observation:Corner molding by ice machine and floor coving tile needs repaired, planned in near future.
- Outer openings are protected
Observation:Seal back door where can see light showing through edges.
- In-use utensils, between-use storage
Observation:Paper cup in salt container, needs handle and keep inverted out of product.
- Food storage containers identified with common name of food
Observation:Container of salt not labeled, must label with common name.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Dishmachine 156 degrees F, then 152 degrees as highest temp after several cycles, service has been called and on the way, needs to be 160 degrees or higher at plate level, 180 at the gauge.
- Toilet room
receptacle, enclosed, fixtures clean
|
12/23/2013 | Routine |
- Package integrity
One dented can on side, rocks, discarded today. Corrected on site.
- Miscellaneous sources of contamination
Croissants and breaded walleye both need food wrap over the frozen product in walk in freezer to protect product.
- Test kit provided and used to measure sanitizing solution concentration
Has quat test strips but need chlorine test strips for bar sanitizer sink.
- Outer openings are protected
1) Gaps under or around exterior door by dock, suggest weatherstrip where can see light showing through.
- Roasts held at a temperature of 130°F or above
Has bar juices at 66 degrees not in contact with ice below, must surround with ice if left out of cooler, ie oj, pineapple juice and strawberry based mixer. Corrected on site.
- Food temperature measuring devices are provided and readily accessible
Thermometers needed for the two juice beverage dispensors.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths sanitizing buckets need to be stored off floor and in a manner not to contaminate food or food equipment, okay to be on crate. 2) Clean interior of nonworking Wulf oven being used for dry storage, soiled.
- Toilet room
receptacle, enclosed, fixtures clean
- Bare hand contact with ready to eat foods
Observed one staff, using scoop, have bare hand contact with croutons for soup, discarded now. Suggest using tablespoon if need additional utensil for this task. Corrected with education.
- Disclosure of menu items offered or served raw or undercooked
1) Has many more items identified with asterisk than actually can be cooked to order, ie meatloaf, chicken, and chicken salad. 2) Statement does not have wording such as these may contain raw or undercooked ingredients, consult with corporate, who provide the menu to comply with FDA guidelines.
- Cutting surfaces maintained
1) Ice machine has some buildup at edge of chute, rusty in color, clean more frequently. 2) Dessert cooler along front line has some water pooling in back right corner, clean, correcting now. 3) Three cutting boards heat damaged and not longer smooth and cleanable, discarding now. 4) Has single use cups and trays on floor in dry storage area by soda tower, all should be stored at least 6 inches off floor.
- Hand and arm jewelry prohibition
Observed some staff with wrist jewelry on, must remove all wrist jewelry and have only plain bands for rings.
- Light bulbs, protective shielding
1) Light on interior of dessert cooler needs a cover or shatter resistant bulb. 2) Light fixtures in dry storage room next to walk in cooler need to have tube and end caps, cover, or shatter resistant bulbs to protect. 3) Corner floor wall coving missing across from ice machines, repair, to aid cleaning.
- Cleanability of floors, walls, and ceilings
1) Light on interior of dessert cooler needs a cover or shatter resistant bulb. 2) Light fixtures in dry storage room next to walk in cooler need to have tube and end caps, cover, or shatter resistant bulbs to protect. 3) Corner floor wall coving missing across from ice machines, repair, to aid cleaning.
- Linens- cleaning and storage
1) Ice machine has some buildup at edge of chute, rusty in color, clean more frequently. 2) Dessert cooler along front line has some water pooling in back right corner, clean, correcting now. 3) Three cutting boards heat damaged and not longer smooth and cleanable, discarding now. 4) Has single use cups and trays on floor in dry storage area by soda tower, all should be stored at least 6 inches off floor.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths sanitizing buckets need to be stored off floor and in a manner not to contaminate food or food equipment, okay to be on crate. 2) Clean interior of nonworking Wulf oven being used for dry storage, soiled. --1) Ice machine has some buildup at edge of chute, rusty in color, clean more frequently. 2) Dessert cooler along front line has some water pooling in back right corner, clean, correcting now. 3) Three cutting boards heat damaged and not longer smooth and cleanable, discarding now. 4) Has single use cups and trays on floor in dry storage area by soda tower, all should be stored at least 6 inches off floor.
- Food storage containers identified with common name of food
Must label all foods once removed from original container, ie sauces and oils on cook line, shakers of powd sugar and cinn/sugar, and bins of flour and sugars.
|
05/24/2013 | Routine |
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