Bar & kitchen dishwashers appears to be working properly.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use 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) On a clean portion of the food preparation or cooking equipment - clean and sanitize utensils & storage surface every 4 hours. 3) In running water of sufficient velocity to flush particulates to the drain. 4) In a container of water if the water is maintained at a temperature of at least 135°F.
- Temperature Measuring Devices
Observation: There were no thermometers in the top-loading bar coolers, and in the prep cooler.
Correction: Provide a temperature measuring device in all cold holding equipment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: hand held blender, stock pot, lemon slicer..
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet missing at prep sink.
Correction: Install missing faucet at prep sink.
- Physical Facilities in Good Repair
Observation: Dead light at men's restroom handsink.
Correction: Repair dead light in men's restroom at handsink.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Pump-spray container not properly labeled.
Correction: Properly label containers of toxic items with the common name to help prevent the dangerous misuse of the contents.
|
12/03/2014 | Routine | |
Facility has inadequate counter and storage space. Reviewed food cooling & reheating
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Bartender using a common towel on waist band to clean hands.
Correction: Clean hands at a handsink.
- Food Storage - Clean and Dry Location
Observation: Inadequate prep counter and storage space. Food containers in plastic bins of ice on floor in rear kitchen.
Correction: Provide approved carts, shelving units, dunnage racks, wall shelves, and/or cabinets. Recommendations: 1) Provide 2 large wide carts for the rear kitchen for food prep storage, 2) Install a 5-tier shelving unit with castors at back wall of dry storage between electrical panel and shelving unit. 3) Relocate empty kegs to dumpster area, 4) Relocate ladder between oil tank and hot water heater, 6) Install a wire shelves over the 3-vat sink, 7) Install dunnage racks, shelves, or cabinets below the 3-vat sink drain boards for chemical storage, 8) Install a row of employee coat hooks below existing coat hooks.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing sink in the bar was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to handwashing sinks during all hours of operation. Remove the drain pan preventing its use.
- Plumbing System Maintained in Good Repair
Observation: Sink faucets leaking in dishwashing area.
Correction: Repair leaking sink faucets.
- Plumbing System Maintained in Good Repair
Observation: Rinse arm in dishwashing area leaking.
Correction: Repair rinse-arm leak.
- Plumbing System Maintained in Good Repair
Observation: Mop sink not turning off.
Correction: Repair mop sink faucet.
- Plumbing System Maintained in Good Repair
Observation: Faucet missing at prep sink.
Correction: Install faucet for prep sink.
- Insect Control Devices - Design and Installation
Observation: Flying insect control trap is located over clean food equipment where dead insects may fall.
Correction: Relocate trap need rear exit door away from food preparation, clean equipment, and unwrapped single service use articles.
|
12/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Bar Louie, 14081 Promenade Commons St, Gainesville, VA 20155 »