- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: small bar refrigerator is not holding milk products at 41 F or below. Half and half 49 F, chocolate milk 46 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. All milk products discarded during inspection. Do not store any TCS food in this refrigerator until it can maintain it at 41 F or below.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottles of chemicals labeled during inspection.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Quat in wiping cloth bucket for wiping cloths used on food contact surfaces is >500 ppm.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. PIC called during inspection for service on the quaternary dispenser at the mop sink. They wll dilute sanitizer and make sure it is at the right concentration of 200 ppm using test strips until automatic dispenser is working properly.
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01/20/2016 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the top lowboy freezer drawer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside equipment
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under and between grill/fryer noted in need of cleaning.
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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03/04/2015 | Follow-up | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the top lowboy freezer drawer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.Bar dish machine.
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. Use kitchen dish machine until corrected.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside equipment
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under and between grill/fryer noted in need of cleaning.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning and sanitizing solutions are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/02/2015 | Routine | |
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose with a spray nozzle under pressure attached to a splitter on the mop sink spigot.
Correction: Remove the spray nozzle or instal a double check value backflow prevention device on the spigot.
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11/25/2014 | Routine | |
Top prep units had been turned off because they were freezing up. When doing this remove all Phf's. Phf's on top were 61-64 degrees. Been out of temperature for about 1 hour. Everything was put in reach in.
No violation noted during this evaluation. | 07/11/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Sugar and flour bins downstairs.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
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03/13/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.(walk in)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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11/21/2013 | Risk Factor | |
Discussed cooling methods for the meatloaf with chef. Slice meatloaf to allow for better/faster cooling.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under and between gills/fryers noted in need of cleaning.
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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08/06/2013 | Routine | |
- Food - Miscellaneous Sources of Contamination
Observation: Ice used for drinks next to hand sink behind bar.
Correction: Protect food from miscellaneous sources of contamination.Install a splash between hand sink and ice bin.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: knife.
Correction: Clean and sanitize these surfaces for food contact.
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04/16/2013 | Routine | |
| No violation noted during this evaluation. | 12/18/2012 | Routine | |
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