| No violation noted during this evaluation. | 02/22/2016 | Other |
| No violation noted during this evaluation. | 02/16/2016 | Follow Up LOC |
- In-use utensils, between-use storage
Observation: Scoop for ice cream observed not clean in dry storage bin.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards on prep line have soil due to cuts on surface. Past useful life in current condition.
|
02/05/2016 | Regular |
| No violation noted during this evaluation. | 09/19/2014 | Follow Up LOC |
- Handwashing signage
Observation: Waitstaff area handsink requires a handwashing sign. Signs are available free at www.profoodsafety.org
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor in bar and customer area was very sticky indicating it was not clean. Floor in bar and prep areas requires a more thorough cleaning in hard to reach areas.
- Physical facilities maintained in good repair
Observation: Grout lines in tile floor behind bar and in main prep area are very worn allowing pooled water to set in gaps for long periods of time creating a pest attractant ant a foul odor. Item was marked on last inspection and shall be addressed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Equipment including compressor, condensate tray,and compressor drain hose on bar bottle cooler, drain pipe for blender station require a more thorough cleaning to eliminate filth.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Plumbing
cleanable fixtures
|
09/04/2014 | Routine |
- Food storage containers identified with common name of food
Label bulk bin of flour.
- Plumbing system repaired according to law
Non critical repair leaky waitstaff faucet spigot.
- Handwashing signage
Post handwashing signs in restrooms. Signs are available free at www.profoodsafety.org
- Designated areas for employees
use of designated areas by employees
|
10/09/2013 | Routine |
- Food storage containers identified with common name of food
Label bulk bin of flour.
- Designated areas for employees
use of designated areas by employees
- Handwashing signage
Post handwashing signs in restrooms. Signs are available free at www.profoodsafety.org
- Plumbing system repaired according to law
Non critical repair leaky waitstaff faucet spigot.
|
10/09/2013 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
|
04/19/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
|
04/19/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
|
03/15/2013 | Routine |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
|
03/15/2013 | Routine |
- Common name-working containers
Spray sanitizer not labeled as to contents. Corrected at time of inspection
- Handwashing signage
Post hanwashing sign to all handsinks where missing such as rear prep area handsink and bar handsink. Signage is available free at www.profoodsafety.org
- Hand drying provided
Bar handwashing sink no papertowels.
- Miscellaneous sources of contamination
Ice scoop handle bar is in contact with ice.
- Test kit provided and used to measure sanitizing solution concentration
Provide iodine test strips for checking bar glasswasher.
- equipment food contact surfaces and utensils clean to sight and touch.
slicer has meat residue and requires a more thorough cleaning prior to use. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Bottom drawers of line prep refrigerator are running warm. Specifically, Sliced cheese 52 degrees, sliced turkey 49.7, pulled pork 48.1, cooked rice 53.8, sauted onions 51.2, sauted peppers 50.7, and canned musrooms in sauce measured 60.0. All TCS product was discarded at inspection. Unit was adjusted. Unit bottom may not be used until it is capable of maintaining TCS foods at 41 degrees or less. Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use
|
03/11/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use
- Test kit provided and used to measure sanitizing solution concentration
Provide iodine test strips for checking bar glasswasher.
- equipment food contact surfaces and utensils clean to sight and touch.
slicer has meat residue and requires a more thorough cleaning prior to use. Corrected at time of inspection
- Common name-working containers
Spray sanitizer not labeled as to contents. Corrected at time of inspection
- Miscellaneous sources of contamination
Ice scoop handle bar is in contact with ice.
- Hand drying provided
Bar handwashing sink no papertowels.
- Handwashing signage
Post hanwashing sign to all handsinks where missing such as rear prep area handsink and bar handsink. Signage is available free at www.profoodsafety.org
- Roasts held at a temperature of 130°F or above
Bottom drawers of line prep refrigerator are running warm. Specifically, Sliced cheese 52 degrees, sliced turkey 49.7, pulled pork 48.1, cooked rice 53.8, sauted onions 51.2, sauted peppers 50.7, and canned musrooms in sauce measured 60.0. All TCS product was discarded at inspection. Unit was adjusted. Unit bottom may not be used until it is capable of maintaining TCS foods at 41 degrees or less. Corrected at time of inspection
|
03/11/2013 | Routine |
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