- Material characteristics of non-food contact surfaces
Observation: The counter top above the dishwasher has exposed raw particle wood exposed where it was cut.
- 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: There was a roaster of pulled turkey that had a temperature of 45-46* that was stored in the walk in cooler over 10 hours. COS by discarding.
- Capacity, availability, and pressure of hot and cold water
Observation: The water pressure at the handsink behind the bar was just a small trickle for hot and cold water.
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02/19/2016 | Regular |
| No violation noted during this evaluation. | 03/04/2015 | Physical Recheck |
- Handwashing cleanser, availability
Observation: There is no handsoap or paper towels at the handsink behind the bar. Corrected on site by restocking.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: There are multiple items in reach in refrigerators, walk in cooler that are not date marked. Corrected on site by intiated date marking.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Establishment does not have any sanitizer for washing ware or bar glasses.
- Beverage tubing, cold plates, and ice unit drain lines
Observation: Ice for human consumption is in the same bin with the soda cold plate.
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02/26/2015 | Regular |
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed salads, cooked potatoes, meats, soups, etc. with no datemarking - REPEAT VIOLATION. Today's inventory was dated where dates were known and all other was disposed of. Procedures must be implimented for long-term correction, or a long-term corrective action plan with weekly reporting will be required.
- Beverage tubing, cold plates, and ice unit drain lines
Ice for consumption cannot be stored in the same vessel as ice that is considered contaminated by the soda cooling plate(s) behind the bar - REPEAT VIOLATION. Ice bin must also be covered for protection from contamination and ice bin cannot be used for exterior cooling of other drinks.
- Food shall be obtained from sources that comply with law
Home canned salsa was removed from inventory while onsite. Only food from an approved source can be used or stored in commercial kitchens.
- Handwashing cleanser, availability
Hand soap and towels are needed behind the bar - hand soap needed in men's restroom.
- Manual warewashing equipment, chemical sanitization using detergent-sanitizers
All dishware used throughout the bar and kitchen must be sanitized for compliance with food safety laws. REPEAT VIOLATION.
- Indoor and outdoor surfaces
Observed some loose or peeling flooring on the customer side of the bar that should be repaired to prevent a trip hazard.
- Hand drying provided
Hand soap and towels are needed behind the bar - hand soap needed in men's restroom.
- Test kit provided and used to measure sanitizing solution concentration
REPEAT VIOLATION.
- Plumbing system repaired according to law
Repair or replace the two loosely mounted faucets at the warewash sink in kitchen.
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11/07/2013 | Routine |
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