All temperatures were taken internally unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment
Observation: Chest freezer doors were observed in poor repair.
Correction: Maintain equipment in good repair.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice maker was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the ice maker at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen food prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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10/24/2015 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS has emailed teh operator documentation concerning employee health.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop stored on soiled surface.
Correction: Store ice scoops in a clean dry location or in the ice with their handles above the top of the ice and the ice bin.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cloth linens were observed being used to line table storage for plates
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cloth material.
- Temperature Measuring Devices
Observation: There was not a temperature measuring device located in the homestyle refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment Compartments, Drainage
Observation: The beer cooler in the bar area is not properly draining to eliminate pooling water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a working food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment (replace batteries).
- Equipment - Good Repair and Proper Adjustment
Observation: Ice maker side panel in poor repair.
Correction: Repair
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Correction: Provide a refuse container at this location.
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Exterior driving surfaces are not draining properly.
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Hand Drying Provision
Observation: Paper towels not provided in the male rest-room
Correction: Provide.
- Physical Facilities in Good Repair
Observation: Ceiling tile in the back storage area in poor repair ( hanging freely).
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: Floor behind 3 door cooler is soiled
Correction: Clean.
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03/11/2015 | Routine | |
All temperatures were taken internally unless otherwise noted. No food preparation was being conducted during the time of the evaluation. First dinner meal will be 10-9-14 and lunch will begin 11-01-14.
- Person in Charge
Observation: Certified Food Manager certificate is not posted.
Correction: Post in public view.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the bar swinging door is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of barewood.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
1. Three compartment sink.
2. Mop sink
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
1. Outside of the ice machine rusted and corroded.
2. Juice and ketchup storage adjcaent to the ice maker observed rusty.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) were observed along the 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 clean dish rack in the back of the kitchen 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.
- Plumbing System Maintained in Good Repair
Observation: Kitchen handsink has a leaky faucet.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulb in the male rest-room not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
1. Front door is left open.
2. Side entrance door adjacent to the bar is lefted open.
3. Gap at left corner of exit door in kitchen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen. Remove the bottle of hand sanitizer.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: The following physical structures is not maintained in good repair:
1.Kitchen entrance door paint peeling.
2.Floor/tile damage right side of homestyle reach-in cooler
3.Floor/tile damage behind cookline.
4. Door frame at the mechanical dishwasher observed with peeling paint.
5. Water damage at the corner of the back exit door in door in the kitchen.
6. Floor tile loose in male rest-room.
7. Carpet torn at steps leading up to the bar area.
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: The following physical structures are noted in the need of cleaning:
1. Walls throughout.
2. Kitchen door.
3.Floors behind three door reach-in and chest freezers.
4. Floor behind deep fat fryers.
5. Ceiling tiles throughout dining/ dancing area.
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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of bleach are not properly stored to prevent the contamination of food. Bleach and other cleaning chemicals were found stored near olive oil.
Correction: Containers of hazardous chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/09/2014 | Routine | |
This is a pre opening inspection and this inspection is to act as an interim permit due to expire 11/13/13 at which point a routine inspection will be conducted and your yearly permit issued.
Ensure that all fridges hold 41F or lower and all foods hot hold at 135F or higher.
Facility permitted to open under interim permit.
- Equipment - Good Repair and Proper Adjustment
Observation: Middle hood filter damaged.
Correction: repair/replace
- Indoor Areas - Surface Characteristics
Observation: Ceiling tiles back room with dishes, multiple tiles damaged and not smooth and easily cleanable.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Outer Openings - Protected
Observation: Gap present base of back door in kitchen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Doors to kitchen in need of painting.
Correction: repair
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10/15/2013 | Routine | |
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