- Hand drying provided
Bar handsink did not have a disposable method of hand drying available. Must provide a disposable method of hand drying at all handsinks used by food service employees.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw eggs stored above ready to eat food in walk in cooler. Must store all raw animal products below all ready to eat food to prevent contamination.
- Stored frozen foods shall be maintained frozen
1) Observed containers of juice mix stored inside ice bin. Ice that is used as a coolant may not be used as an ingredient. Must remove drink mixes and find another location. 2) Observed food stored on the floor in the walk in cooler, bar area, and under salamander (chips, coffee, lettuce, sauces, bar supplies). All food must be stored at least 6 inches off the floor to prevent buildup of bacteria and contamination. 3) Observed frozen fries stored at room temp by fryers. Frozen food must be kept frozen to prevent buildup of bacteria. May not keep fries out at room temp.
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths not maintained in sanitizer in kitchen. Must store all wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria. 2) Observed cardboard being reused to soak up moisture in kitchen. May not use cardboard for any other purpose than original product. 3) The wood shelves in kitchen are peeling and sowing signs of wear and tear. Must replace or resurface shelves to prevent buildup of bacteria and contamination. 4) The dish area and bar area (behind and under equipment) have become soiled and must be cleaned. Must keep clean to prevent buildup of bacteria and contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed scoops without handles stored inside products, and pizza paddle stored on top of oven. If scoop is stored inside the product then it must have a handle and the handle must be stored outside of the product. Also in use utensils (pizza paddles) must be stored on a cleanable surface that can be removed frequently and cleaned. 2) Small cutting board on prep line has scores and stains. Must resurface or replace board to prevent buildup of bacteria and contamination. 3) Observed single use items reused (hotel pans). Single use items may not be reused after first use. 4) The following areas have become soiled and must be cleaned: slicer, 2 door prep racks (rusty), ice machine, and chest freezer. Must keep all areas clean to prevent buildup of bacteria and contamination. 5) Observed dough pans on floor by to-go window. Must store all equipment at least 6 inches off the floor. --1) Observed wiping cloths not maintained in sanitizer in kitchen. Must store all wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria. 2) Observed cardboard being reused to soak up moisture in kitchen. May not use cardboard for any other purpose than original product. 3) The wood shelves in kitchen are peeling and sowing signs of wear and tear. Must replace or resurface shelves to prevent buildup of bacteria and contamination. 4) The dish area and bar area (behind and under equipment) have become soiled and must be cleaned. Must keep clean to prevent buildup of bacteria and contamination.
- Plumbing system repaired according to law
Vacuum breaker next to sprayer has bad cap. Must repair or replace cap to ensure proper function of vacuum breaker.
- Common name-working containers
Working containers of chemicals were not labeled with common name. Must label all working containers with common name to allow for easy identification.
- Handwashing cleanser, availability
Bar handsink did not have a disposable method of hand drying available. Must provide a disposable method of hand drying at all handsinks used by food service employees.
- Sanitization of food contact surfaces - before use and after cleaning
Dining area sanitizer was mixed with soap. Must not mix soap and sanitizer because they will counteract each other. Must separate into two steps for adequate sanitation.
- Cutting surfaces maintained
1) Observed scoops without handles stored inside products, and pizza paddle stored on top of oven. If scoop is stored inside the product then it must have a handle and the handle must be stored outside of the product. Also in use utensils (pizza paddles) must be stored on a cleanable surface that can be removed frequently and cleaned. 2) Small cutting board on prep line has scores and stains. Must resurface or replace board to prevent buildup of bacteria and contamination. 3) Observed single use items reused (hotel pans). Single use items may not be reused after first use. 4) The following areas have become soiled and must be cleaned: slicer, 2 door prep racks (rusty), ice machine, and chest freezer. Must keep all areas clean to prevent buildup of bacteria and contamination. 5) Observed dough pans on floor by to-go window. Must store all equipment at least 6 inches off the floor.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Fan by dish machine has dust buildup. Must keep clean to prevent buildup of bacteria and contamination.
- Food storage - preventing contamination from the premises
1) Observed containers of juice mix stored inside ice bin. Ice that is used as a coolant may not be used as an ingredient. Must remove drink mixes and find another location. 2) Observed food stored on the floor in the walk in cooler, bar area, and under salamander (chips, coffee, lettuce, sauces, bar supplies). All food must be stored at least 6 inches off the floor to prevent buildup of bacteria and contamination. 3) Observed frozen fries stored at room temp by fryers. Frozen food must be kept frozen to prevent buildup of bacteria. May not keep fries out at room temp.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed very few items that were date marked at time of inspection. Must date mark all food to prevent buildup of bacteria and contamination.
- Linens- cleaning and storage
1) Observed scoops without handles stored inside products, and pizza paddle stored on top of oven. If scoop is stored inside the product then it must have a handle and the handle must be stored outside of the product. Also in use utensils (pizza paddles) must be stored on a cleanable surface that can be removed frequently and cleaned. 2) Small cutting board on prep line has scores and stains. Must resurface or replace board to prevent buildup of bacteria and contamination. 3) Observed single use items reused (hotel pans). Single use items may not be reused after first use. 4) The following areas have become soiled and must be cleaned: slicer, 2 door prep racks (rusty), ice machine, and chest freezer. Must keep all areas clean to prevent buildup of bacteria and contamination. 5) Observed dough pans on floor by to-go window. Must store all equipment at least 6 inches off the floor.
- Material characteristics of non-food contact surfaces
1) Observed wiping cloths not maintained in sanitizer in kitchen. Must store all wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria. 2) Observed cardboard being reused to soak up moisture in kitchen. May not use cardboard for any other purpose than original product. 3) The wood shelves in kitchen are peeling and sowing signs of wear and tear. Must replace or resurface shelves to prevent buildup of bacteria and contamination. 4) The dish area and bar area (behind and under equipment) have become soiled and must be cleaned. Must keep clean to prevent buildup of bacteria and contamination.
- Drying mops
Observed mop bunched up in mop bucket. Must allow mop head to air dry when not in immediate use to prevent buildup of bacteria and contamination.
- Single -service and single-use articles may not be reused
1) Observed scoops without handles stored inside products, and pizza paddle stored on top of oven. If scoop is stored inside the product then it must have a handle and the handle must be stored outside of the product. Also in use utensils (pizza paddles) must be stored on a cleanable surface that can be removed frequently and cleaned. 2) Small cutting board on prep line has scores and stains. Must resurface or replace board to prevent buildup of bacteria and contamination. 3) Observed single use items reused (hotel pans). Single use items may not be reused after first use. 4) The following areas have become soiled and must be cleaned: slicer, 2 door prep racks (rusty), ice machine, and chest freezer. Must keep all areas clean to prevent buildup of bacteria and contamination. 5) Observed dough pans on floor by to-go window. Must store all equipment at least 6 inches off the floor.
- Ice used as exterior coolant not used as a food
1) Observed containers of juice mix stored inside ice bin. Ice that is used as a coolant may not be used as an ingredient. Must remove drink mixes and find another location. 2) Observed food stored on the floor in the walk in cooler, bar area, and under salamander (chips, coffee, lettuce, sauces, bar supplies). All food must be stored at least 6 inches off the floor to prevent buildup of bacteria and contamination. 3) Observed frozen fries stored at room temp by fryers. Frozen food must be kept frozen to prevent buildup of bacteria. May not keep fries out at room temp.
- In-use utensils, between-use storage
1) Observed scoops without handles stored inside products, and pizza paddle stored on top of oven. If scoop is stored inside the product then it must have a handle and the handle must be stored outside of the product. Also in use utensils (pizza paddles) must be stored on a cleanable surface that can be removed frequently and cleaned. 2) Small cutting board on prep line has scores and stains. Must resurface or replace board to prevent buildup of bacteria and contamination. 3) Observed single use items reused (hotel pans). Single use items may not be reused after first use. 4) The following areas have become soiled and must be cleaned: slicer, 2 door prep racks (rusty), ice machine, and chest freezer. Must keep all areas clean to prevent buildup of bacteria and contamination. 5) Observed dough pans on floor by to-go window. Must store all equipment at least 6 inches off the floor.
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11/19/2013 | Routine |
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