This visit was made to conduct a routine inspection. The following items need long term correction: properly store raw animal products to prevent cross contamination.
Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 days.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Whole shell eggs were improperly stored with carrots in the Superior reach-in refrigerator. The eggs were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: soup was improperly covered tightly before the soup was completely cooled. The soup was placed in an ice bath during the inspection.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: toaster oven and slicer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: The following areas of this food establishment had walls constructed of a material that was not smooth, nonabsorbent, and easily-cleanable: the ceiling tiles in the dry storage area.
Correction: Concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the preparation area handwashing sink. Soap was provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the bar handwashing sink. Paper towels provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. A unused ice cream freezer and broken refrigerator in the dry storage area. Remove all broken and unused equipment.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the light shield in the dry storage area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/22/2015 | Routine | |
- 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Food service worker failed to was his hands for 20 seconds. EHS and FPM instructed the worker on proper hand washing.
Correction: FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDW ASHING SINK.
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink. EHS instructed food service worker where to wash his hands.
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: pasta, diced tomatoes, chick peas, potatoes were not held at 41°F or below and were discarded.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Use the 3 compartment sink to sanitize until the dish machine is repaired.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. (kitchen and prep area) provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. (kitchen and prep area) provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Toxic items are improperly stored above the 3 compartment sink. Toxic items were removed during the inspection.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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06/22/2015 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (kitchen) Open drinking cups were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service item
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw eggs were improperly stored above produce in the reach-in refrigerator. The eggs were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: the rice was uncovered in the storage area.
Correction: Foods shall remain covered at all times.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: the lamb stew, the lamb shank, the beef, and the rice that were cooked on 3/8/15 were not properly cooled and were discarded.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: the lamb stew, the lamb shank, the beef, and the rice that were cooked on 3/8/15 were not dated marked. The foods were discarded during the inspection.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: on both reach-in refrigerators in the kitchen.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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03/09/2015 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employees were drinking from an open drinking container in the food prep area. Employee was eating in the bar area. Employee's food was discarded during the inspection.
Correction: The beverage was discarded during the inspection.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: The tags for the molluscan shellfish are not available or are discarded immediately after the container is empty. Mussels were discarded during the inspection.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the reach-in refrigeration and freezer units. Raw steak was improperly stored above lamb stock, cooked mussels and raw chicken were stored together (Superior)
Correction: raw fish was stored above spinach (freezer)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: reach-in refrigerator and freezer. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food (boxed sodas) stored on the floor and/or food stored less than 6 inches off the floor. (bar) The boxed sodas were relocated during the inspection.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: lamb stock, beef stock, and spinach lasagna. Foods were labeled during the inspection.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 12/1/14 they shall be date marked with a "use by" date not exceeding 12/7/14.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the prep room, bar or the employee's rest-room handwashing sinks. Soap was provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen nor in the prep kitchen handwashing sinks. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. (bar)
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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12/04/2014 | Routine | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: the FPM has not made employee's aware of the policy. EHS gave FPM EHP information during the inspection.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employees failed to lather hands/arms with soap and scrub for at least 20 seconds. FPM and EHS instructed employees on proper hand washing.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Squid was improperly defrosting in standing water. The squid was placed under running water during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: beef, past, rice
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 8/25/14 they shall be date marked with a "use by" date not exceeding 8/31/14..
- Handwashing Sinks / Numbers By Law (repeated violation)
Observation: There are not an adequate number of handwashing lavatories on site. (See 5-204.11A) The hansink at the bar has been removed. Replace the hand sink in 10 days.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the bar dish machine piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable (repeated violation)
Observation: The following areas of this food establishment had walls constructed of a material that was not smooth, nonabsorbent, and easily-cleanable: the wooden bar door. Seal the wooden door.
Correction: Concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: The toilet room is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. No soap was provided at the bar, kitchen or prep area hand sinks. Soap was provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. To paper towel were provided at the bar, kitchen, prep area, or the employees' rest-room. paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. (bar)
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Physical Facilities Good Repair
Observation: Junction box at the bar is not maintained in good repair. Observed exposed wires at the bar area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/25/2014 | Routine | |
Repeat violations are subject to fines.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonadsorbent, and/or smooth: the wooden boards at the bar must be sealed and finish the wall at the bar. The wooden blocks under the ice machine must be removed.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The three compartment are missing stoppers.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Hand Sink / Numbers
Observation: There are not an adequate number of handwashing lavatories on site. (See 5-204.11A) Install hand sink at the bat.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Light Bulbs/Shielding Required -A
Observation: The light bulbs in the bar area were not properly shielded, coated, or shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: The toilet room is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen and employees' rest-room handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Mechanical Ventilation Required (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors in the employee's rest-room
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the followin are not maintained in good repair: the covering damaged at the bar, ceiling holes near wine storage at the bar, and the door frame in the kitchen missing panel at the bottom.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/17/2014 | Follow-up | |
Provide 36 inches of aisle space between all kitchen equipment. Correct all violation in 30 days
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw seafood was improperly stored above ice cream and puff pastry in the reach-in freezer. Raw seafood was relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: the ice at the bar will not be covered. Provide doors on hte ice bin
Correction: Foods shall remain covered at all times.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: the wooden bar, wooden glass rack,, the wooden storage shelves at the bar must be sealed. The wooden blockes under the ice machine must be removed.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: three door reach-in refrigerator.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The three compartment are missing stoppers.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level of the pre-spray and the bar three compartment sinks were not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
- Plumbing / Maintained in Good Repair
Observation: The floor drain next to the kitchen hand sink is not draining properly
Correction: A plumbing system shall be maintained in good repair.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the employee'r rest-room
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Wall / Ceiling Covering / Attached & Cleanable
Observation: Materials used to cover the ceiling in the were attached in a manner that was not easily cleanable. at the bar and in the kitchen.
The bar hand sink is home style with vanity. It must be remove and provide a handsink that is flushed to the wall and secureed.
The window in the kitchen must be smooth.
Correction: Wall and ceiling covering materials shall be attached so that they are easily cleanable.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: The following areas of this food establishment had walls constructed of a material that was not smooth, nonabsorbent, and easily-cleanable:
Correction: Concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The toilet room is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Toilet Tissue, Availability
Observation: Observed that toilet tissue was not provided at each toilet.
Correction: Provide toilet tissue at each toilet to minimize hand contact with fecal waste.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the at thhe "new bar area and above the ice machine at the bar.;Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Mechanical Ventilation Required
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors in the employee's rest-room
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
- Physical Facilities Good Repair
Observation: Observed that the followin are not maintained in good repair: the covering damaged at the bar, ceiling holes near wine storage at the bar, and the door frame in the kitchen missing panel at the bottom.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen window is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/14/2014 | Routine | |
This visit was made to conduct a pre-opening follow-up. All items from previous inspection on 3/21/14 have been corrected.
- Approved for change of owner. Recommend issuance of health department permit.
No violation noted during this evaluation. | 04/02/2014 | Pre-Opening | |
This visit was conducted to review the hot water requirements for your facility.
Based on the following information:
Kitchen Dishmachine:- 2.2gph x 23 racks per hour
Bar Dishmachine: 1.7gph x 30 racks per hour
Kitchen 3 Compartment sink 21x16x13
Bar 3 compartment sink 14x10x12
The total required recovery trate required for your facility is 219 gallons per hour, which would reduce to 205 gallons per hour if you remove the clothes washer.
You currently have a recovery rate of 18gph.
Options: By providing an additional AO Smith Commercial electrical water heater DRE-80 with 36kW heating elements, and removing the clothes washer and changing the pre-rinse sprayer to a cold only supply, the hot water supply would be sufficient.
Please advise when works are completed.
No violation noted during this evaluation. | 03/27/2014 | Pre-Opening | |
This visit was made to conduct a change of ownership inspection. The following items must be corrected prior to permit issuance:
-- Based on the number of plumbing fixtures and the size of your hot water heater, the size of your hot water heater does not meet our requirements. You will need to upgrade the hot water heater before we can issue the permit.
The following items must be corrected within 10 days:
- No air gap provided for sanitize basin on 3 compartment sinks at bar and kitchen
No violation noted during this evaluation. | 03/21/2014 | Pre-Opening | |
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