Floor grout needs to be repaired. It is extremely bad on the cook line and is probably contributing to the presence of the drain flies in the bar. Permit Issued.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the grout low in several areas in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/28/2016 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sauces in one prep unit at 45 and meats in the pizza unit at 47-48°F.
Correction: Product iced. Pizza unit is frozen.
- Lighting, Intensity (repeated violation)
Observation: Insufficient light intensity in the prep area. Only one light bulb working.
Correction: Replace lights that are not working.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the grout low in several areas in the kitchen.
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: Observed standing water, food debris and drain flies under the counter in the bar.
Correction: Clean.
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03/15/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed TCS foods in the pizza make table at 44-46°F
Correction: Temperature should be <41°F. Repair company called.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed the final rinse at 154°F, data plate requires 180°.
Correction: Immediately quit washing and repair company called. Do not use until repaired.
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10/21/2015 | Risk Factor | |
PIC states that Employee Practices violations cited on previous inspections have been addressed through training and monitoring employee behaviors at work. We discussed the requirement for the drinks to have both a cover and a lid if consumed in work areas. This is to help prevent hand to mouth contact. If employees want to have beverages that don't work with a straw they must consume them outside of the work area and wash their hands upon return to work.
- Physical Facilities in Good Repair (repeated violation)
Observation: Grout eroded between floor tiles in a couple of areas in the kitchen. Water pools and food debris accumulated between the tiles.
Correction: Regrout floor. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/01/2015 | Follow-up | |
Pizza prep cooler has been repaired and is now keeping foods <42°F.
Repeat violation of employees eating/drinking in food prep area. Discussed implementing risk control plan to put greater emphasis on the need for employees to use only approved beverage containers, in a manner that prevents contamination of food, hands, wares and to never eat while working.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Employees were eating and drinking from uncovered cups in the food prep area.
Correction: Employees may drink from a closed beverage container with a straw if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Employees are not allowed to eat in food prep, ware wash/storage, food/equipment storage areas of the restaurant.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Wares stacked and stored wet.
Correction: Allow wares to dry before stacking for storage.
- Physical Facilities in Good Repair (repeated violation)
Observation: Grout eroded between floor tiles in a couple of areas in the kitchen. Water pools and food debris accumulated between the tiles.
Correction: Regrout floor. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/09/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drink in open cup on prep table.
Correction: Employee drinks consumed while working must be in a covered cup with a straw and be stored in a manner that precludes contamination of hands, food, or wares. Drink was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in reach-in coolers found >41°F. The pizza prep unit was partially froze up preventing circulation of the cold air. TCS foods in this unit were discarded or moved to other coolers if they had not been in the unit for >4 hours.The salad prep unit had some foods in the front of the left hand drawers that were >41°F. It appears that the drawers hadn't been closed completely between uses during lunch.
Correction: PIC discarded and or relocated TCS foods. Salad unit temps appeared to come down by the end of the inspection.
- Equipment and Utensils, Air-Drying Required
Observation: Wares stacked and stored wet.
Correction: Allow wares to dry before stacking for storage.
- Physical Facilities in Good Repair
Observation: Grout eroded between floor tiles in a couple of areas in the kitchen. Water pools and food debris accumulated between the tiles.
Correction: Regrout floor. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/19/2015 | Routine | |
We discussed grout repair, cooling, hot and prepped foods. Good employee handwash and glove use practices.
No violation noted during this evaluation. | 11/10/2014 | Risk Factor | |
Gloves worn.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed dishwasher did not wash hands before handling clean dishes.
Correction: Correct by properly washing hands.
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07/17/2014 | Risk Factor | |
No critical violations cited. Gloves worn during prep. Handsink lighting: handsink 11.13, oven sink 11.86, bread station 15.46, cutting board 7.76, cutting board 15.58.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed ice scoop improperly stored.
Correction: Correct by properly storing.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: Observed temperature of wash water in 3 compartment sink less than 110 degrees.
Correction: Correct by refilling sink.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Observed area outside rear door and around waste oil container not clean.
Correction: Correct by cleaning.
- Lighting, Intensity
Observation: Observed light not at 20 foot candles at handsinks in prep area
Correction: light not at 50 foot candles at cutting boards.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor not clean under shelving in walk-in box.
Correction: Correct by cleaning.
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02/24/2014 | Routine | |
No critical violations observed. Gloves worn during prep. Dishmachine temperatures good.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed yeast or mold beginning to form in ice maker.
Correction: Correct by cleaning.
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09/23/2013 | Risk Factor | |
Visited facility in response to customer complaint that on 7/1/13 customer observed food handler removing meals from oven and preparing them for servers was not wearing gloves. Oven items were being removed by food handler wearing gloves at time of visit. Discussed complaint with manager. No violation was observed. Be aware of potential for bare hand contact with ready to eat foods.
No violation noted during this evaluation. | 07/03/2013 | Complaint | |
Gloves worn during prep. Observed handwashing. Dishmachine temperatures good.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloths laying on prep table.
Correction: Correct by storing in sanitizer solution.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed pasta holding above 41 degrees.
Correction: Was corrected by discarding. Monitor the holding unit to assure that unit is working correctly.
- Lighting, Intensity
Observation: Observed light less than 20 foot candles at handsinks in cook/prep areas and less than 50 foot candles in expo and prep area (slicer).
Correction: Correct by providing light at required intensity.
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04/24/2013 | Routine | |
Gloves worn during prep. Dishmachine temperatures satisfactory.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed pasta held above 41 degrees.
Correction: Correct by moving to walk-in box.
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01/11/2013 | Risk Factor | |
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