| No violation noted during this evaluation. | 03/14/2016 | Risk Factor | |
Note: Hot water heater had been turned off upon arrival - be sure employees know to inform management if no hot water is available (unit turned on and hot water resumed). Permit issued.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee with an open drink (straw used).
Correction: Employee drinks must have a lid and straw.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards are stained.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed inside ice machine in need of cleaning.
Correction: Clean and sanitize regularly.
- Plumbing System Maintained in Good Repair
Observation: Observed hand sink by fryers drips (from underside of sink basin) and condensate drain of chicken walk in cooler is stopped up.
Correction: Repair and maintain plumbing.
- Light Bulbs Protective Shielding
Observation: Missing light shields in walk in freezer.
Correction: Replace and ensure all bulbs are working.
- Physical Facilities in Good Repair
Observation: Observed cracked/damaged floor tiles and missing floor grout at the bar.
Correction: Floor repair must be addressed within this next permit year (repaired by next October). Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
10/08/2015 | Routine | |
Notes: Label all spray bottles.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed inside of ice machine in need of cleaning.
Correction: Clean and sanitize regularly.
- Hand Drying Provision
Observation: No paper towels in dispenser at the bar.
Correction: Provide paper towels at all hand sinks.
|
06/03/2015 | Risk Factor | |
Note: Do not over-stack foods in top wells of prep units (diced chicken stacked over rim of pan, temperatures of top layer of food elevated - >45F).
Floor to be replaced next month.
Very good glove changing observed.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed inside ice machine in need of cleaning (black mildew).
Correction: Clean and sanitize regularly.
|
01/12/2015 | Risk Factor | |
Quotes are being received regarding repair of floor tiles. Other previous violations have been corrected. Permit issued.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles throughout kitchen found cracked or missing.
Correction: Repair.
|
10/09/2014 | Follow-up | |
Some sauce buckets found to be in poor condition, replace. Permit expires 10/31/14. Correct above and call for reinspection.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Onion rings and fries inside walk in.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed brats and chicken in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine has slime.
Correction: Clean and sanitize. I suggest this equipment be placed on your cleaning schedule.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Fryer lids placed on floor.
Correction: Elevate 6 inches. Corrected.
- Plumbing System Maintained in Good Repair
Observation: Drain near walk ins is stopped up.
Correction: Clear drain immediately.
- Lighting, Intensity
Observation: Lights in produce box and under hood burned out.
Correction: Replace bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles throughout kitchen found cracked or missing.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wing door is dirty.
Correction: Clean.
|
08/06/2014 | Routine | |
Discussed Norovirus
No violation noted during this evaluation. | 03/05/2014 | Training | |
No critical violations. Two new refrigeration units have been installed. 100 ppm main dishmachine, 100 ppm bar dishmachine Permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Warmer drawer found dirty.
Correction: Clean
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the produce walk in.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Floor tiles in several areas are broken or missing. Coving inside walk in is in poor repair,
Correction: Repair.
|
09/30/2013 | Routine | |
No critical violations. Check water pressure for hot water at handsink beside fryers, it appears slow. Extra light needed in produce walk-in. Cutting boards to be cleaned and sanitized at least every 4 hours. New make table, new low boy have been installed. 50 ppm bar dishmachine, 50 ppm main dishmachine.
No violation noted during this evaluation. | 06/03/2013 | Risk Factor | |
Tile work has been done. Large delivery today. Discussed cooling spinach dip with worker. Product today was 33 degrees when portioning. Remember if product exceeds 41 degrees you must cool back down to 41 degrees in 4 hours. Bar dishmachine 50 ppm.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bare hands used to prep cilantro for pico.
Correction: Since it is a ready to eat food, you must wear gloves or use utensils. Worker put on gloves.
- Hand Drying Provision (corrected on site)
Observation: No towels at 2 handsinks.
Correction: Corrected.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: No label on a chemical spray bottle.
Correction: Corrected.
|
02/01/2013 | Risk Factor | |
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