Permit reissued.Recommend for Permit.Expires 11/2016. Restrooms and dry storage area ok. Smoker (Meat) outside area ok. Upstairs and Downstairs Ok. (Coolers/Dishwasher-Ok).Dishwasher EcoLab Tech on site for service. Daily Temp logs on site. Hood system needs cleaning/Stack & Filters.
- 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.Corrected on site.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.(Sitting on counters,No sanitizer buckets set up)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the floors and back area of the grill area has accumulations of grime grease and food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment - Food Contact Surfaces
Observation: Deep fryer baskets have grease/food debis buildup on wire mesh.
Correction: Clean and sanitize the food-contact surface,Clean/Sanitize in a manner that does not introduce contaminants to food contact surfaces.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the hood area. (3 lights out)
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Floor tile at cookline is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Install missing tiles.
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03/22/2016 | Routine | |
Permit expires 11/2015.Hood sticker due in 7/2015.Temperature logs on site/current.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the door gaskets of the lowboy sandwich coolers/grill area and ice cream freezer is not designed or constructed to be easily cleanable.(Torn and not clean).
Correction: Replace these door gaskets to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The operator (Upstairs Bar) 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.Have Service company come to check proper operation of unit with Bar operator.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the cutting surfaces 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the handsink in the pstairs Bar area.
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. Corrected on site.
- Physical Facilities in Good Repair
Observation: 3 hood filters are not maintained in good repair. (Gaps & disrepair)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/07/2015 | Routine | |
205 permit issued.Expires 11/2015.Hood system due for cleaning.(Sticker posted-11/2014-expired)
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no Qt test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Qt test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: One deep fryer strainer basket was observed in a state of disrepair and damaged.
Correction: Repair the strainer basket 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 strainer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets of the Sautee station lowboy reachin cooler and the 2nd floor Bar reachin cooler door gaskets were in disrepair and not clean. (missing, damaged).
Correction: Repair or replace,clean the door gaskets in accordance with the manufacturer's specifications.
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12/11/2014 | Routine | |
Permit expires 11/2014.Hood cleaning sticker due 11/8/2014.Maintaint temperature charts daily on all refrigeration units.Post MIx station OK.Restrooms OK.Dumpster area OK.Bars OK.
- 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.
- Clothing - Outer Clothing - Clean Condition
Observation: Food employees wearing soiled clothing.
Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit (Chlorine) 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. (Dishwasher area).
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket's of the prep area coolers are in disrepair. ( damaged).
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the Prep station lowboy refrigerator's door gaskets(Grill Area) , and ceiling area above dishwasher at the grill area had accumulations of lint, mold,grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Premises has accumulation of grease, on back outside area (floor) of smoker area outside area.
Correction: Maintain the premise floor surafces free of grease.
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07/28/2014 | Routine | |
Note:Maintain temperature logs daily for refrigeration units.Permit expires 11/2014.Restrooms,Bar areas,Outside area/dry storage ok.Grill area hood-cleaning sticker expires 5-14-2014.
- Critical: Cooling*
Observation: Beef Chilli & Beans(Ground Beef/Brisket) noted not being adequately cooled to prevent the growth of harmful bacteria.(Cooked the night before this inspection),Temp, reading 70-80*F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.Discarded via cook/Kitchen Manager on duty today via Health Dept Rep on site.(1 Qt total).
- Critical: Time as a Public Health Control*
Observation: Another method of temperature control was observed after time was implemented as the control. (the food was either reheated or placed under refrigeration) Chilli & Beans!
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.Food Discarded.
- 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.(Automatic Dishwasher.Health Dept issued a few test strips to monitor, until test strips are procured).
- Physical Facilities in Good Repair
Observation: Hood filters are not maintained in good repair.(Disrepair/Gaps).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/06/2014 | Routine | |
Permit expires 11/2013.Maintain temperature logs on all refrigeration units daily.Restrooms and outside Catering area clean.Dry storage and lower and upper bar area OK.Pest control/Treatments done on a monthly base. New walk-in cooler has been constructed/installed / and in operation in out back area.(Meats/Beer/Kegs).
- Equipment - Good Repair and Proper Adjustment
Observation: The Kitchen Walkin cooler #2 floor material was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.( Interior Floor material coming apart/Metal).
Correction: Repair/Replace the Interior floor of walkin 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 walkin floor material, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.Food to be stored in refrigeration truck at <41*F during repair work.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The chemical sanitizer was too weak.(Reading too low)
Correction: Obtain a new chemical test kit to ensure the sanitizing solution is maintained at the proper solution.Also have tech rep to come out and service dishwasher for proper operation.Management called to service while on site.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Kitchen ceilings above food prep area and dishwasher area had accumulations of lint accumulation of debris.(Not Clean)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/22/2013 | Routine | |
Note: Maintain temperature logs on all refrigeration units daily.Permit expires 11/2013.Hood sticker posted expires 9-12-2013.Restrooms and Outside Clean.New Walkin refrigeration being built for outside area.Last Pest Treatment accomplished on 5/15/2013.
- Equipment - Good Repair and Proper Adjustment
Observation: Walkin compressor area/Drain line& tray were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.(Leaking condensate water).
Correction: Repair the leak or (Correct Equipment) 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Kitchen Floors under and around equipment had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Cold water side of 3 comartment sink faucet leaking.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.Corrected on site.
- Floors, Walls, and Celings - Cleanability
Observation: Ceiling in Kitchen is not smooth and easily cleanable.(Dusty,Missing Ceiling Panels,Disrepair).
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the Grill Area
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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05/21/2013 | Routine | |
Permit expires 11/2013.Maintain temperature charts/logs on all refrigeration daily/am-pm.Maintain a cleaning schedule for kitchen area,special attention to floors under equipment and ceiling area.Note: A Certified Food Manager has to be on site during operational hours of restaurant.(Open-close).Restrooms clean.Health Permit and CFM certficate posted.
- Ventilation Hood Systems; Filters
Observation: Grease extraction filters in the hood system are not Clean and gaps between filters.
Correction: Clean hood free of grease and clean filters and piping under hood sysyem.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Beverage Air refrfigeratior in kitchen area.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit(Qt) located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Qt ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.(3 compartment sink)
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris(Mold) on the following food contact surfaces: Upstairs Bar ice machine drop plate area interior cavity.
Correction: Clean and sanitize these surfaces for food contact.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor tiles under deep fryer area is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor tiles to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair
Observation: Floor tiles under deep fryer area in kitchen missing/broken, Floor is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.Repair floor tiles.
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02/25/2013 | Routine | |
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