- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the cutting board is not smooth and it contains cut marks that can not be easily cleaned.
Correction: Resurface or replace the cutting board. 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.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Door gasket to the beer chest reach in refrigerator
- Door gasket to the freezer section to the Fridgidaire reach in refrigerator/freezer.
- Door gasket to the Kenmore reach in refrigerator
- Beverage tubing behind the bar.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located behind the bar is being used for purpose other than handwashing: meat observed thawing in the basin.
Correction: Ensure all handwashing sinks are no other purpose than handwashing to ensure proper personal hygiene.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the lavatory outside the rest-rooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in front of the Kenmore reach in refrigerator in the front service area is not maintained in good repair: tiles observed cracked or missing.
Correction: Replace missing or broken floor tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor behind the bar has an accumulation of grime and debris.
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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01/13/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sour Cream observed cold holding at improper temperatures
Correction: Adjust the thermostat to ensure cold food is maintained at 41°F or below.
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09/29/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced turkey observed cold holding at improper temperature in the Kenmore reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar is being used for purposes other than washing hands: handwash station used to dump ice.
Correction: The handwash facility identified above is to be used for washing hands only
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06/11/2015 | Risk Factor | |
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Interior and exterior surfaces of the Kenmore reach in refrigerator/freezer.
- Door track of the Delfield Glass Door reach in refrigerator.
- Door gasket to the Frigidaire Reach in refrigerator/freezer in the storeroom
- Interior surfaces of the beer keg cooler.
- Exterior surfaces of the bread bins.
- Shelf above the slicer in the food prep area.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor in the dining and storeroom is not smooth and easily cleanable.
Correction: Resurface/Seal/Paint the floors to render them smooth, impervious and easily cleanable.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling in the dining room (paint peeling and flaking), floor in front of Kenmore reach in refrigerator and Men's rest-room door (hole observed in door) are not maintained in good repair
Correction: Repair the ceiling, and the door, and replace the missing floor tiles.. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/10/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potato salad and sliced turkey observed cold holding at improper temperature in the black Kenmore reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) turkey (Kenmore reach in refrigerator ) and ham (Frigidaire reach in refrigerator) is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of window cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/10/2014 | Risk Factor | |
| No violation noted during this evaluation. | 06/11/2014 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: The cushions for the booths throughout the dining room are torn.
Correction: Repair cushions to restore them to a condition that allows for proper maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed with a large accumulation of baked on food debris.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Track of the sliding door reach in refrigerator.
- Interior of the reach in refrigerator/freezer in the back room.
- Interior surfaces of the Kenmore reach in refrigerator.
- Door gaskets of the beer reach in refrigerator.
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 in front of the Kenmore reach in refrigerator is not maintained in good repair: tile missing and cracked.
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: Hard to reach places of the floor (under and behind equipment and at floor/wall junctures) throughout the facility have an accumulation of grime and/or debris.
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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02/06/2014 | Routine | |
| No violation noted during this evaluation. | 10/01/2013 | Risk Factor | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwashing station at the front service /prep area behind the counter is being used for purposes other than washing hands: equipment parts observed in the sink basin. .
Correction: The handwashing facility identified above is to be used for washing hands only
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05/28/2013 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (shelled eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in the glass door reach in refrigerator. .
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Cutting Surfaces
Observation: The cutting board next to the meat slicer is 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the food prep area in the kitchen observed not shielded, coated, or otherwise shatter-resistant.
Correction: Obtain lights bulbs/CF lights which are coated or shatter-resistant bulb to prevent a physical hazard upon breakage..
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the service/prep area, especially behind and under equipment and at floor/wall junctures have an accumulation of grime and/or debris.
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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01/24/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between use: utensils stored in a container with quaternary ammonia..
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meatballs was observed in a crock pot at 28 Deg. F. which will not meet the requirement for reheating of temperature-controlled for safety (TCS) food within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
- Door gasket for the beverage reach in refrigerator
- Door Gasket for the Food Prep reach in refrigerator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in dry storage area is not smooth and easily cleanable: room has exposed rafters. .
Correction: Install a ceiling which is smooth and easily cleanable. This is a REPEAT discrepancy which should be corrected as soon as possible..
- Wall and Ceiling Coverings and Coatings
Observation: Brick wall in the dry storage room is not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Correction: Finish and seal the brick wall to provide a smooth, nonabsorbent, easily cleanable surface. This is a REPEAT discrepancy, it should be corrected as soon as possible.
- Physical Facilities in Good Repair
Observation: Walls and ceiling in the sink area outside the rest-rooms is not maintained in good repair: wall has several holes outside the Men's rest-room, ceiling has several stained ceiling tiles.
Correction: Repair the wall and replace the ceiling tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This is a REPEAT discrepancy and should be corrected as soon as possible!
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors through out the facility: behind and under equipment and at wall/floor junctures, have an accumulation of grime and debris. .
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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01/31/2012 | Routine | |
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