Four drawer refrigerator not in use at this time. Parts ordered. Ice bath used in prep unit. Parts ordered and refrigeration tech to return. All employees to have current food handlers cards within two weeks. Maintain daily temperature logs. Some shelves have been cleaned and pizza racks. Will finish cleaning by Monday.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: storage shelves, pizza racks, and water pooling in the bottom of the prep refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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05/07/2015 | Follow-up | |
Post all certified food managers certificates in view of the public. If changes are made to the kitchen, plans must be submitted for approval. Gaskets in poor repair on the 4 drawer refrigerator. New gaskets have been ordered. Reviewed 2013 code changes again.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Knives stored between counters.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Chicken 49'F,cold holding at improper temperatures, in the four drawer refrigerator and air temperature 50'F. Potato salad 44'F in prep refrigerator and air temperature 45'F.(food relocated and refrigeration repair tech called)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness
Observation: Chlorine sanitizing solution used was not at an acceptable concentration, at the bar dishwasher.(Repair tech called. Machine in the kitchen to be used.)
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: storage shelves, pizza racks, and water pooling in the bottom of the prep refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located near the walk-in refrigerator is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the buckets and racks preventing its use.
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05/05/2015 | Routine | |
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The nonfood contact surface of the equipment is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the cooking equipment to provide a nonfood contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Mops - Drying Mops (repeated violation)
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/19/2014 | Follow-up | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly used.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor. tomatoes walk-in cooler
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken and fish at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The nonfood contact surface of the equipment is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the cooking equipment to provide a nonfood contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Wall and Ceiling Coverings and Coatings
Observation: Wall covering in dish washing area is not being cleaned.
Correction: wall covering so it is easily cleanable.
- Physical Facilities in Good Repair (repeated violation)
Observation: kitchen is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: equipment in the kitchen noted in need of cleaning. hood filters and walls at bottom
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/11/2014 | Routine | |
Wooden food paddle is not made of hard wood and not okay for use. Owner to order another food paddle that is smooth, cleanable and non absorbent. Soda company contacted to provide a cooling plate cover that fits in the bar ice bin. Two additional employees have registered for the certified food managers class in January. Recommended for Health Department permit renewal.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: heavy carbon build-up on some pots and pans, ice machine(corrected), shelves on the prep line, some shelves in the walk-in refrigerator and in the coke refrigerator, cabinets below the fry units and outside of fry units(corrected), utensil storage drawers, microwaves(corrected), underside of shelf above the stove(corrected), cabinet below the wait station ice bin.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (repeated violation)
Observation: No continuous towel system that supplies the user with a clean towel has been provided at the bar hand basin.
Correction: Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: Shelf in the cabinet below the wait area ice bin is in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/10/2013 | Follow-up | |
Post current certified food managers certificates in view of the public. Expired certified food managers certificate posted. Additional managers to register for an up coming class. Maintain daily temperature logs for dishwashers.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Paint peeling off some of the shelving in the walk-in refrigerator and some shelves are rusting.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the large plastic food paddle is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the spatula to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: heavy carbon build-up on some pots and pans, ice machine, shelves on the prep line, some shelves in the walk-in refrigerator and in the coke refrigerator, cabinets below the fry units and outside of fry units, utensil storage drawers, microwaves, underside of shelf above the stove, cabinet below the wait station ice bin.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the prep line area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the buckets and racks preventing its use.
- Hand Drying Provision
Observation: No continuous towel system that supplies the user with a clean towel has been provided at the bar hand basin.
Correction: Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Shelf in the cabinet below the wait area ice bin is in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dust build-up on ceiling vents and surrounding tile in the prep area.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/14/2013 | Routine | |
Maintain temperature and sanitizer log for the kitchen dishwasher and the bar dishwasher. Temperature log provided.
- Beverage Tubing, Separation
Observation: A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact with this equipment and stored ice intended for consumption.(plate cover on site but was not in use)
Correction: Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
- Equipment - Good Repair and Proper Adjustment
Observation: Paint peeling off the surface of shelving in the walk-in refrigerator.
Correction: Repair the shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The dishwasher sanitizer tested 0ppm chlorine at the bar and in the kitchen.(the santizer level for the kitchen machine was corrected and the dishwasher repair tech arrived and fixing bar machine)
Correction: Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: storage shelves in the kitchen, shelves in the walk-in refrigerator, utensil storage drawer, heavy carbon build-up on the outside of some pans.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/14/2013 | Routine | |
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