- Cleaning of cooking and baking equipment
Observation: Inside of the microwave was not clean. Must clean more frequently to prevent contamination. Corrected at time of inspection.
- Equipment location, installation, repair, and adjustment
Observation: Gasket on the prep cooler door is torn. Replace as needed. Equipment must be maintained in good condition.
- 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: Refrigerator door opened in basement at the time of inspection. Food items were temped 65*F. Discarded all foods in there. Must keep door close all the time.
- Sanitization methods - hot water, chemical
Observation: Didn't have sanitizer made up in kitchen at time of inspection. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease. New sanitizer made. Corrected.
- Handwashing cleanser, availability
Observation: Hand soap not provided at both hand washing stations. Must provide hand soap for hand cleaning.
- Hand drying provided
Observation: Paper towels not provided at both hand washing stations. Must provide paper towles for hand drying. Corrected at time of inspection.
- Common name-working containers
Observation: 1) Sanitizer bucket in kitchen 2) Spray bottle in bar are not labeled. Must label all working containers with common name for easy identification. Corrected at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: A gallon milk was not date marked in reach-in cooler at bar. Must date mark all time/temperatur control food if not used within 24hrs after opened or preparation. Have 7 days from day marked to use or discard. Corrected at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Observation: The white refrigerator in basement has no thermometer provided. Must have thermometer to ensure adquate temperature is manitained.
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05/15/2015 | Regular |
| No violation noted during this evaluation. | 12/11/2014 | Physical Recheck |
- Plumbing
materials, design, construction and installation
- Plumbing system maintained in good repair
Observation: Bar 3 hole sink leaks (underneath), and kitchen 3 hole sink faucet leaks.
- Material characteristics of non-food contact surfaces
Observation: Escutcheon covers for the bar hand sink drain line must be installed.
- Cleanability of floors, walls, and ceilings
Observation: Cove base missing under the kitchen hand sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Kitchen prep cooler and all freezers (kitchen and basement) must be cleaned.
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12/09/2014 | Physical Recheck |
- Material characteristics of non-food contact surfaces
Observation: Bar top has spots that have been chipped and the bar hand sink lines (drain and water) need escutcheon covers. All surfaces must be smooth, easily cleanable, and non absorbent.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Items that appear to be unnecessary to the operation were observed in the facility. If it is not essential to the operation of the facility it must be removed.
- Toilet room
receptacle, enclosed, fixtures clean
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Must clean all food contact surfaces.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas must be cleaned: walk in cooler, flat top/grill cart, kitchen tables and legs, wall behind service window, and behind service window.
- Cleanability of floors, walls, and ceilings
Observation: The following areas are no longer smooth, easily cleanable, and non absorbent: cove base in kitchen and walk in cooler, floor in kitchen and walk in cooler, wall behind 3 hole sink (kitchen), and wall behind kitchen hand sink.
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12/04/2014 | Pre Opening |
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