| No violation noted during this evaluation. | 07/31/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The microwave were soiled inside and outside.
- Outer openings are protected
Observation: The exterior doors were not insect/rodent tight.
- 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: Hood filters were soiled.
- Using a handwashing sink- operation and maintenance
Observation: There were items placed in the bar hand sink and there were empty kegs in front of the basement hand sink. At time of inspection, employee asked to move out of the way to pour liiquid down the handsink. Discussed the importance of using the handsink for hands only and the dangers of using the hand sink for other purposes. Develop written procedure regarding the proper use of handsinks by 8-4-15.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor and walls in the kitchen were soiled.
- 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: Food in coolers exceeded 41 degrees. In the salad cooler, apple sauce and lettuce were at 46 degrees. In the waitstation cooler, sourkraut and sour cream was at 46 degrees. The cookline cooler ambient temperature was at 61 degrees. PIC was instructed to discard PHFs items in the coolers at time of inspection. Discussed the dangers of PHFs above 41 degrees. Millards were called at time of inspection.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: The bar cooler with PHFs did not have a thermometer provided.
- Air drying of equipment and utensils
Observation: There was wetnesting of clean dishes.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The interworkings of the basement ice machine was soiled.
- Bare hand contact with ready to eat foods
Observation: Observed employee cutting tomatoes with bare hands. Employee was instructed to put glove on and discard tomatoes that were cut with bare hands. Discussed the dangers of bare hand contact with RTE foods.
- Cutting surfaces maintained
Observation: The cutting board at the salad bar make table cooler was in bad repair.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Sanitization methods - hot water, chemical
Observation: The chlorine sanitizer at the dish washing machine was not adequate to properly sanitize dishes. Food representative was on site at time of inspection and was notified of the low sanitizer. Use three compartment sink until concentration of dish machine is corected.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: There was dusty A/C ceiling vents.
|
07/24/2015 | Regular |
| No violation noted during this evaluation. | 10/20/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 10/02/2014 | 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: Deli meats and gravy in the walk-in cooler were at 43 and 44 degrees
|
10/01/2014 | Physical Recheck |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: In the walk-in cooler, there were ground meats placed over whole cuts of raw beef. - COS
- 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: The deli meats in the walk-in coolers were at 43 and 44 degrees
|
09/18/2014 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: In general, the exteriors of equipment were soiled
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment does not have quaternary test strips at the bar.
- Using a handwashing sink- operation and maintenance
Observation: The hand sink at the bar was not accessible to wash hands.
- When to wash
Observation: Kitchen manager handled a raw chicken at the pizza make table with gloves and then did not wash hands before putting on new gloves. - COS
- Cutting surfaces maintained
Observation: Make table cutting boards were in bad repair.
- 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: Items in the deli make table cooler ranged from 44-45 degrees. Items in the pizza make table cooler were at 44 degrees. Deli meats in the walk-in cooler were at 43 degrees.
- Common name-working containers
Observation: Spray bottles of chemicals were not labeled.
- Handwashing cleanser, availability
Observation: There was not soap located at every hand sink.
- Demonstration of Knowledge
Observation: Kitchen manager was cutting bacon with bare hands. - COS
- Bare hand contact with ready to eat foods
Observation: Kitchen manager was cutting bacon with bare hands. - COS
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: In general, the floor, walls and ceiling in the kitchen were heavily soiled. There were debris behind and under booths.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- 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: Bulk cooked roast beef, dated on 9-6-13, was 43 degrees at the middle.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: In the walk-in cooler, there were ground meats placed over whole cuts of raw meat.
- Hand drying provided
Observation: There were not paper towels located at every hand sink.
- 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: The hood filters and hood are soiled.
- Air drying of equipment and utensils
Observation: There was wetnesting of clean dishes.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener/holster, knife holders and meat slicer were soiled.
- Outer openings are protected
Observation: Exteriors doors were not insect/rodent tight.
- Storage of clean linens, single-service, and single use articles
Observation: At the wait station area, there were single serve utensils that were not facing the same direction.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There were raw food items placed above/next to RTE food items at the deli make table cooler, kitchen standing cooler, the walk-in cooler and eggs above product in the basement standing cooler.
|
09/08/2014 | Routine |
| No violation noted during this evaluation. | 04/15/2014 | Physical Recheck |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: There were dusty ceiling vents and surrounding tiles.
- Separation from food, equipment, utensils, linens, and single service
Observation: There were bottles of toxics sitting on a bar cooler. - Corrected at inspection
- Outer openings are protected
Observation: Repeat Violation- The rear exterior door was not insect/ rodent tight.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Walls and floors were heavily soiled in the kitchen and basement prep area.
- Hand drying provided
Observation: Repeat Violation- The bar hand sink did not have paper towels.
- 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: Repeat Violation- Items in the coolers near the cook line were ranging from 44-48 degrees. The walk-in cooler was ranging from 42.5-45 degrees.
- Food temperature measuring devices are provided and readily accessible
Observation: There was not a thermometer placed all coolers with perishable items (juices at the bar)
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Repeat Violation- Datemarking was not consistent.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Repeat Violation- Did not observe a thin tipped thermometer at the established.
- Common name-working containers
Observation: At the bar, there was an unlabeled spray bottle of sanitizer.- Corrected at inspection
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors and handles of equipment were soiled
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Repeat Violation- The interworkings of the ice machine and can opener/holster were soiled.
- Other personal care items - storage
Observation: There were cigarettes and a lighter sitting on a make table cooler in the kitchen.
- Cutting surfaces maintained
Observation: Make table cutting boards were in bad repair.
- In-use utensils, between-use storage
Observation: At the bar, the ice scoop handle was laying in the ice.
- Demonstration of Knowledge
Observation: Repeat Violation- Manager touched toast with bare hands while putting it on a plate.
- Storage of clean linens, single-service, and single use articles
Observation: There were single service-ware stored below exposed insulation in the basement storage room.
- Miscellaneous sources of contamination
Observation: There was uncovered bacon in the kitchen.
- Bare hand contact with ready to eat foods
Observation: Repeat Violation- Manager touched toast with bare hands while putting it on a plate.
|
04/10/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
11/26/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
|
10/08/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
*Repeat Violation* The dish washing machine chlorine sanitizer was too low to properly sanitize dishes.
- Roasts held at a temperature of 130°F or above
*Repeat Violation* Several food items in several coolers were exceeding 41 degrees. Fish in standing cooler at 50 degrees, hamburger in pizza cooler at 48 degrees. Items in the walk-in cooler exceeding 46 degrees.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
*Repeat Violation* Date marking was not consistent.
|
10/03/2013 | Routine |
- Responsibilities of Permit Holder
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Date marking was not consistent.
- Material characteristics of non-food contact surfaces
*Repeat Violation* Wiping cloths not maintained in sanitizer between use. The exteriors and handles of equipment were soiled throughout. Shelving throughout was soiled. In the basement, there was exposed insulation over single service-ware items.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violation* The interworkings of the ice machines were soiled. Meat slicer and can opener/holster were soiled. There were cutting boards in bad repair. --*Repeat Violation* Wiping cloths not maintained in sanitizer between use. The exteriors and handles of equipment were soiled throughout. Shelving throughout was soiled. In the basement, there was exposed insulation over single service-ware items.
- Bare hand contact with ready to eat foods
*Repeat Violation* Employee and PIC touched food with bare hands.
- Separation from food, equipment, utensils, linens, and single service
There were chemical bottles sitting on top of the bar cooler. - Corrected at inspection.
- Food storage - preventing contamination from the premises
There were single service-ware sitting on the floor in the basement.
- Hand drying provided
At the bar hand sink, there were not paper towels and there was a tray of ice sitting inside the hand sink.
- Food temperature measuring devices are provided and readily accessible
*Repeat Violation* Establishment did not have a thin tipped thermometer. A thermometer was not provided in every cooler.
- When to wash
Glove change does not replace hand washing.
- Outer openings are protected
The rear door was not insect/rodent tight.
- Storage and maintenance of wet and dry wiping cloths
*Repeat Violation* Wiping cloths not maintained in sanitizer between use. The exteriors and handles of equipment were soiled throughout. Shelving throughout was soiled. In the basement, there was exposed insulation over single service-ware items.
- Toilet room
receptacle, enclosed, fixtures clean
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Several cooling units were not holding temperature within an acceptable range after lunch.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment and along walls. Walls soiled especially behind equipment.
- Sanitization of food contact surfaces - before use and after cleaning
*Repeat Violation* The dish washing machine chlorine sanitizer concentration was too low to properly sanitize dishes.
- Roasts held at a temperature of 130°F or above
Several food items in several coolers exceeded 41 degrees, coffee bar cooler at 46 degrees, fish in standing cooler at 48, items in pizza cooler cheese and pepperoni at 48 degrees. The items in the walk-in cooler were exceeding 46 degrees.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area. - Corrected at inspection.
- Posting of a valid license
- Cutting surfaces maintained
*Repeat Violation* The interworkings of the ice machines were soiled. Meat slicer and can opener/holster were soiled. There were cutting boards in bad repair.
|
09/17/2013 | Routine |
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