Note: Recommend getting the Edesa cooler re-serviced since it is reading 41°F - 42°F.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use scoops in bulk flours do not have handles and in-use tongs improperly stored between use.
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.
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10/23/2015 | Follow-up | |
Note: Observed one light out at the grill vent hood and one container of chicken wings not date marked for disposition. Need to have the walk-in cooler serviced since it is at 41°F - 42°F.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled containers of oil, water, and flours at the preparation line.
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 (repeated violation)
Observation: In-use scoops in bulk flours do not have handles and in-use tongs improperly stored between use.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: The outside smoker is not roped off for employee access only which is in a location where it is subject to splash, dust or other contamination.
Correction: Place a rope or other suitable means around the smoker for employee access only where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed bulk bags of flour stored on the floor/steps or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling chicken noodle soup and other foods in the walk-in cooler were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following foods cold holding at improper temperatures: Egg Wash 59°F, Milk 43°F, Sliced Tomatoes 46°F, Pasta with Corn 47°F, and Sheppherd's Pie 47°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the preparation line 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exhaust fan in the walk-in cooler has 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The ceiling in the kitchen is 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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10/13/2015 | Routine | |
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed food stored without lids or covers in the kitchen, bottled dressing stored in lettuce, and the outside smoker cooker is not roped off to prevent customer access which is in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination by using lids or other suitable covers for pans of food, store the dressing separate from food, and rope off the area of the outside smoker cooker.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the preparation line in the kitchen 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.
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07/21/2015 | Follow-up | |
Note: Missing a hand washing sign at the front bar hand washing sink. Also, starting to see a little dust accumulation on the exhaust fan in the walk-in cooler.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of a pan of cut lemons which is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. Remove the pan of cut lemons and store in a separate container of ice.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils such as knifes, scoops, and tongs improperly stored between use.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed food stored without lids or covers in the kitchen, bottled dressing stored in lettuce, and the outside smoker cooker is not roped off to prevent customer access which is in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination by using lids or other suitable covers for pans of food, store the dressing separate from food, and rope off the area of the outside smoker cooker.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following foods cold holding at improper temperatures: Pork 45°F Chicken 45°F, Cut Tomatoes 54°F, Hard Boiled Eggs no shell 47°F in cold holding unit on top of preparation table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the dish machine chlorine chemical sanitizing solution.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solution and maintain them at a safe and effective level for the dish machine.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the preparation line in the kitchen 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: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water scraping hose above the three compartment sink and the flood rim level of the three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Can pull the hose up by using a hook or other suitable means.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen beside the ice machine.
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
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07/09/2015 | Routine | |
Note: Need to remember to submit copies of the temperature log sheets for all foods that undergo cooling at least once each week.
No violation noted during this evaluation. | 04/29/2015 | Follow-up | |
- Critical: Cooling* (repeated violation)
Observation: The following foods were noted not being adequately cooled to prevent the growth of harmful bacteria: At two hours Baked Beans 126°F - 135°F, White Chili 110°F, Blackpot Chili 119°F, Cheese Sauce 102°F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the kitchen preparation tables 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.
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04/20/2015 | Follow-up | |
Note: Need to make sure the area around the smoker outside is roped off so that customers cannot access the area.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food such as the salasa, ice pickles, and cilantro stored in metal pans at the cold holding bar near the walk-in are not covered which is in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination by keeping the foods covered.
- Critical: Cooling*
Observation: The following foods were noted not being adequately cooled to prevent the growth of harmful bacteria: At two hours Baked Beans 126°F - 135°F, White Chili 110°F, Blackpot Chili 119°F, Cheese Sauce 102°F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the kitchen preparation tables 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors and the ceiling including the vents in the kitchen are 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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04/08/2015 | Routine | |
Note: Observed one container of beef not properly date marked for disposition. Missing one thermometer in the under counter reach-in freezer in the kitchen.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands such as before putting on a pair of gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness (repeated violation)
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
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed unlabeled bulk containers of sugar and flour.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: The cold bar foods stored on the preparation table near the ice machine are stored in a location where it is subject to splash, dust or other contamination since the foods are not covered or protected.
Correction: Store foods where it is not exposed to splash, dust, or other contamination to prevent contamination or simply place lids or covers on the cold bar foods..
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: The wooden covering over the dumbwaiter is not smooth and easily cleanable.
Correction: Repair or replace wall covering to make it smooth and easily cleanable by painting or sealing it.
- Toilet Rooms - Enclosed
Observation: The unisex toilet room door upstairs is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door or install spring loaded hinges. 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 (corrected on site)
Observation: No disposable towels were provided at the hand washing sink in the upstairs waitress station.
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
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01/07/2015 | Routine | |
Dish Machine Sanitizer 200 ppm - Okay
3 Compartment Sink Sanitizer 200 ppm - Okay
Wiping Cloths Sanitizer 200 ppm - Okay
- Hair Restraints - Effectiveness
Observation: Employee 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin such as hamburger and shell eggs stored over ready-to-eat (RTE) food in the walk-in cooler such as salad dressings and not stored by cooking temperature.
Correction: Separate raw foods of animal origin by cooking temperature 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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use knifes and utensils improperly stored between use.
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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering over the dumbwaiter area is not smooth and easily cleanable.
Correction: Repair or replace wall covering to make it smooth and easily cleanable by painting the wood cover or sealing it.
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10/02/2014 | Routine | |
Need to complete the following by the first routine inspection:
Need to put the dish machine on legs or wheels at the bar for ease of cleaning
Make sure you have hand wash signs at all hand wash sinks
Make sure you have soap at all hand wash sinks
Make sure you have paper towels at all hand wash sinks
Need a trash can for throwing disposable paper towels away at the hand wash sink at the bar
Need to finish the floor around the grease trap so it is completely sealed with no openings or cracks
Need to raise the condensate line off of the open site drain for the ice machine to have an air gap or back flow prevention
Need to make sure the outdoor dumpster has a lid that is kept closed when not in use, has a drain plug, and is stored onto asphalt or concrete surface
Need to finish the ceiling in the corner of the kitchen right beside the vent hood and fire extinguishers
Recommend wait staff to wear gloves when operating the ropes of the dumbwaiter to maintain keeping the ropes clean
Recommend if decide to use the storage room off of the office for storing liquids or foods to make sure the shelves are coated with a sealant
If use the grinder under the three compartment sink, make sure to keep an eye on the grease trap to see if it needs to be pumped more frequently
No violation noted during this evaluation. | 08/21/2014 | Pre-Opening | |
Need to complete the following:
Need to put the dish machine on legs or wheels at the bar for ease of cleaning
Need more light in the walk-in cooler at least 10 footcandles
Make sure you have hand wash signs at all hand wash sinks
Make sure you have soap at all hand wash sinks
Make sure you have paper towels at all hand wash sinks
Need a covered trash can in the women's restroom and the unisex bathroom upstairs
Need to raise the pipe exiting the grease trap that that there is an air gap between the outlet end of the pipe and the open site drain
Need to either seal the condensate line braced on the wall or place the condensate line on one inch stand offs for ease of cleaning
Recommend wait staff to wear gloves when operating the ropes of the dumbwaiter to maintain keeping the ropes clean
Recommend if decide to use the storage room off of the office for storing liquids or foods to make sure the shelves are coated with a sealant
If use the grinder under the three compartment sink, make sure to keep an eye on the grease trap to see if it needs to be pumped more frequently
Will touch base with you to see when you will be ready for the next pre-opening inspection before issue food permit.
No violation noted during this evaluation. | 08/07/2014 | Pre-Opening | |
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