- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed fish cake, cut tomato, salmon, & potatoes in prep table and half & half and milk in bar refrigerator cold holding at improper temperatures.
Correction: Adjust thermostats in both units to maintain TCS food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed the dishes and utensils being washed in the dish machine were not properly sanitized due to low concentration of the chlorine sanitizer.
Correction: Repair dish machine so that chlorine sanitizer is between 50-100ppm. Use 3 compartment sink to sanitize dishes until the dish machine is repaired.
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01/19/2016 | Risk Factor | |
Inspection for permit renewal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed chicken, potatoes, potato salad, and half & half cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep table 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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09/18/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Half & half observed cold holding at improper temperatures in the bar refrigerator.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Adjust temperature of unit.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
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06/19/2015 | Risk Factor | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. Shellstock tags did not have the date of last day sold or served recorded on tags.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. Record the date on tag in which shellstock is last sold or served.
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02/27/2015 | Risk Factor | |
| No violation noted during this evaluation. | 10/29/2014 | Risk Factor | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Bulk flour container observed unlabeled.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the draft beer reach in refrigerator in the bar and the door gasket to the chest freezer in the basement are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Interior surfaces of the draft beer reach in refrigerator.
- Exterior surfaces of the bulk flour container.
- Wire shelving unit next to the deli top reach in refrigerator.
- Spice shelves in the kitchen.
- Door gasket of the walk in refrigerator in the basement.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Floor at the top of the stairs leading to the basement, and floor behind the bar is not maintained in good repair
Correction: Replace the missing or broken floor tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/17/2014 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar is being used as a dump station.
Correction: If there is only one sink in the bar, a bucket needs to be used for dumping drink debris. The handwash facility identified above is to be used for washing hands only
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04/11/2014 | Risk Factor | |
| No violation noted during this evaluation. | 01/13/2014 | Risk Factor | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee observed working in the food service area without proper hair restraint.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese and chocolate mousse observed cold holding at improper temperature in the glass door reach in refrigerator.
Correction: Adjust the thermostat to ensure cold food is stored at 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Exterior of the ice machine (basement)
- Bottom condiment shelf at top of stairs.
- Wire shelving unit above the glass door reach in refrigerator.
- Door gasket of the chest freezer (basement)
- Top exterior surface of automatic dishwasher
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light tubes in light fixture at back wall of kitchen (pan storage area) observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light tubes with a protective sleeve.
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08/28/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Rice, Cheese and Chicken observed cold holding at improper temperature in the walk in refrigerator.
Correction: Adjust the thermostat to ensure cold food is maintained at 41°F or below.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle (floor cleaner) observed without a label.
Correction: Label spray bottles with contents or discard.
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05/30/2013 | Risk Factor | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwashing station at the bar is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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02/26/2013 | Risk Factor | |
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