Permit displayed. Certified food manager (CFM) not present (kitchen not open until 4pm). Spoke with bartender regarding proper thawing methods and food storage to prevent contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw shell eggs stored directly above raw beef in the kitchen.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Potatoes stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw, frozen chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°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. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the Frigidaire unit in the kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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10/20/2015 | Routine | |
Permit displayed. Certified food manager (CFM) not present. Advised chef to take CFM course. Active managerial control observed. Facility organized and clean. Spoke with owner and chef regarding consumer advisory, employee health, food safety and general sanitation practices. Health department permit issued to owner.
- Food - Food Labels (corrected on site)
Observation: Sauces and their containers used for flavoring chicken wings were not labeled with the common name.
Correction: Label food items removed from the original packaging with its common name.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A disclosure statement was not observed for raw or undercooked foods (all burgers and tuna items) on the menu.
Correction: A consumer advisory should be provided to inform consumers of risks of raw or undercooked foods by way of a disclosure and reminder
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the reach down freezer chest has accumulations of ice and frost build-up
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the two door reach-in refrigerator in the kitchen
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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05/07/2015 | Routine | |
Permit issued.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
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.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the foil on oven racks is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the chest freezers.
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: Chest freezer handles, lights were observed in a state of disrepair and damaged.
Correction: Repair the handles, and lights 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 handles and lights, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fryers, grill, and bulk food containers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Large ice machine
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Deep sink faucet in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Provide end caps
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05/29/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the Beverage air reach-in.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the oven racks and grease trap are not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Remove the aluminum foil.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several reach-ins.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bulk flour container, inside fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Plumbing System Maintained in Good Repair
Observation: Deep sink faucet in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant. Provide end caps.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Several lights in the kitchen are 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
Observation: Floor under the grill area 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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03/05/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soups hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: Handle to chest freezer in poor repair.
Correction: Repair the 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Cutting Surfaces
Observation: The cutting boards 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: french fry cutter.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: paper towel holder, shelving and the interiors of the refrigerators and freezers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice bucket observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bar is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Mops - Drying Mops
Observation: Mops 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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09/16/2013 | Routine | |
Gaskets for Beverage Air refrigerator are on order. Floor under the mopsink and bar sink in need of cleaning. Discussed employee health policy, cleaning schedules and training logs. Permit issued with the understanding that all issues be addressed prior to the facility opening 5/30/2013.
No violation noted during this evaluation. | 05/28/2013 | Pre-Opening | |
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