- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have become soiled must be cleaned: Walk in cooler floor (left side), True upright 2 door freezer, pan under fryers, floor of the walk in freezer.
- Food storage containers identified with common name of food
Observation: Cornmeal container was not labeled with common name of product. Must label all working containers with common name unless easily identifiable. Labeled at time of inspection.
- Food storage - preventing contamination from the premises
Observation: Food on the line steam table was not covered at time of inspection, and a bag of onions was found on the floor in the walk in cooler. Must cover all food when not in immediate use and store food at least 6 inches off the floor.
- Equipment location, installation, repair, and adjustment
Observation: Arctic Air cooler in server area has a torn door gasket. Must replace to ensure adequate temp is maintained.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Meatloaf was observed without date mark. Must date mark all TCS food with date opened/prepared and then use or discard within 7 days from preparation or opening. Date marked at time of inspection.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemical containers were stored above clean dishes in the dry storage area. All chemicals must be stored below all food and food contact surfaces. Chemicals were moved at time of inspection.
- Cleanability of floors, walls, and ceilings
Observation: A hole in the drywall under the dish machine drain table was found by the water connections. Drywall must be repaired or replaced.
- Established procedures for responding to vomiting and diarrheal events
Observation: Do not have a procedure for a vomiting and or diarrheal incident in place. Must implement a procedure for the cleanup of such events. Procedure given at time of inspection.
- Posting inspection reports
Observation: Most recent inspection report was not posted. The most recent inspection report must be posted in an area that is easily accessed by the public and in a manner that can be read.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Perlick bar cooler (right side) did not have a thermometer inside, and the walk in freezer thermometer was intended for a cold holding unit and not a freezer. Must replace.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Cooked hash browns were found in the line prep cooler @ 100*F. Cooked TCS (time/temp control for safety) food must be cooled from 135*F to 70*F within 2 hours and then from 70*F to 41*F within 4 hours. Total cooling time may not exceed 6 hours. Hash brown were moved to freezer and reached 41*F.
- Drying mops
Observation: Mop was observed bunched up in the wringer. When not in immediate use the mop must be allowed to air dry.
- Maintaining premises free of litter and unnecessary equipment
Observation: 3 hole sink area was cluttered with maintenance equipment and misc items. Must remove any items that are not necessary to the operation of the establishment.
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10/20/2015 | Regular |
- Handwashing signage
Observation: Need hand washing sign on all hand sink
- Toilet room
receptacle, enclosed, fixtures clean
- Test kit provided and used to measure sanitizing solution concentration
Observation: Need to provide chlorine test strips
- Plumbing
materials, design, construction and installation
- Light bulbs, protective shielding
Observation: Light bulbs in dining room not shielded. Cover or provide shatter resistant bulbs.
- Cleanability of floors, walls, and ceilings
Observation:1)Wall behind clean dish rack need to be covered. 2)A hole on the floor in bar. Need to have cover to provide smooth and easy cleanable surface. 3)Install cove base in service room.
- 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: Clean vents in walk-in freezer and two walk-in coolers.
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05/23/2014 | Pre Opening |
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