- Warewashing Equipment, Cleaning Frequency
Observation: They spray wand of the 3 compartment sink has a debris build-up.
Correction: Clean the spray wand as necessary to prevent debris build-up.
- Non-Food Contact Surfaces
Observation: The grill sides have a slight grease build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors behind the fryers, and floors under the bar handsink have a debris build-up.
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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06/11/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures
Correction: sour cream being held at room temperature
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets of several reach-in units need repair / replacement.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities in Good Repair
Observation: Several tiles on the line floor need repair / replacement.
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: Floors behind the fryers need cleaning. Grease build-up on the wheels of the fryers & grill unit.
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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05/13/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: 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.
- Nonfood Contact Surfaces
Observation: Rusted wire shelving in the pantry reach-in unit.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Non-Food Contact Surfaces
Observation: Grease / food debris: Exhaust hood, grill sides, and under the grill unit.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
- Physical Facilities in Good Repair
Observation: The ceiling over the line needs repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts need cleaning, line vents.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning products must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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09/12/2013 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The fryer baskets are in need of replacement, broken metal wires were observed on several baskets. Glass shards found in the bar mug chiller,
Correction: Replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. Clean the chiller to prevent broken glass from being a contamination issue.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the Quaternary ammonium solution.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior door surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor at the waitstation drink machine needs repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employee clothing being stored on shelving next to clean dishware & food products.
Correction: Store employee clothing away from food & clean dishware
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02/26/2013 | Routine | |
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