All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands while preparing foods. The employee removed gloves used to handle raw hamburger and coughed lightly onto hand, then put on a new pair of gloves to dispense hamburger buns. Although it is great that foods are not being handled with bare hands, hands must be washed in between glove changes, especially while working with raw products and ready to eat products, to prevent cross contamination.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in the three compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Mold growing on cooked chicken in the refrigerator in the storage room.
Correction: Ensure food is safe and unadulterated. Chicken was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken- 47*F and stuffing- 45*F in the refrigerator in the storage room is cold holding at improper temperatures.
Correction: Ensure foods are cold holding at 41*F or lower. These foods were discarded, but it seems the unit may have poor circulation, all other foods on the top two shelves were at proper temperatures of 41*F. Discontinue storing foods on this lower shelf, unless routine monitoring of temperatures proves that the foods on the lower shelf are capable of remaining at proper cold holding temperatures of 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) yams, stuffing, cooked chicken, cooked ham, pork BBQ, and left over hot dogs in the refrigeration units are not properly dated for disposition.
Correction: Foods not date labeled were discarded if date made was unknown, dates were placed on foods items that were cooked on Sunday. 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice bin inner lip soiled.
Correction: Clean the surface at any time when contamination may have occurred, clean routinely to keep inner lip from growing mold.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen, but is stored by the three compartment sink.
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. Soap was moved by handsink to encourage handwashing at handsink.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle with purple chemical contents 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical cleaner in a spray bottle was stored next to food on kitchen counter.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Container relocated to chemical cabinet.
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12/15/2015 | Risk Factor | |
- Person in Charge (corrected on site)
Observation: Employee in charge not trained in which symptoms and illnesses to report, or not to work with.
Correction: An Employee Health Guideline was provided to facility/employee. Instruct all employees what to do if they experience any of the symptoms and illness listed.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Chemical spray bottle not 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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08/03/2015 | Risk Factor | |
All food temperatures taken were internal. Paper supply room floors need to be cleaned.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands: onions were sliced with bare hands and the burgers fixings and bun was handles with the employee's bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use on the cutting board.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Back wall of bar counter (pressboard crumbling), bare wood shelf recently replaced in bar cabinet, plywood shelf in beer storage room and wooden beam of shelf.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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, the chlorine test strip comparator is missing, so there is no way to ensure the concentration is right.
Correction: Obtain a new comparator or test strips with comparator so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Good Repair and Calibration of Thermometers
Observation: The following thermometers are not working: digital food thermometer and thermometer in the middle refrigerator in the kitchen.
Correction: Repair or replace thermometers.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: dish drain soiled, chemical storage shelves soiled, ledge along floor behind bar counter (debris from counter crumbling), inside of keg cooler at bar and chemical storage cabinet in kitchen and outside of cabinet doors.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean cutting boards were found stored on the three compartment sink fixtures.
Correction: Store cutting boards in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair (repeated violation)
Observation: The follwoing physical structures not maintained in good repair: coving is damaged in the back of beer supply room, coving is missing is some storage areas and behind bar ice machine, floor is not sealed with coving under the three compartment sink, there is a decent sized hole in the wall along the floor behind the hot water heater, many floor tiles are damaged and missing in bar and some storage areas, ceiling tiles water damaged/pieces missing in the bingo area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests* (corrected on site)
Observation: Many ants in wall in back of storage room.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Pest control was called during inspection to come out today and service facility.
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04/02/2015 | Routine | |
All food temperatures taken were internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash their hands in between glove changes when they were going in between working with raw meat to ready-to-eat food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw hamburger patties were being made on the same cutting board that was being used to slice produce.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Potatoes stored on lower shelf of shelving unit and the shelf is less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Yams (45*F) cold holding at improper temperatures. The yams were cooled within the last two days, along with other foods. The foods were placed in metal disposable containers with lids and stacked on top of eachother. This appears to be improper cooling and cooling practices may need to be reviewed.
Correction: All foods that were cooled down recently in the back storage room refrigerator were discarded. A cooling fact sheet will be emailed to operator.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: Inside of some beer coolers are rusting, can opener blade coating is worn off, rust on hood filters.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following items was noted in need of cleaning: lower shelves under some counters throughout facility, inside of some drawers in kitchen, inside of some storage containers in kitchen, and the bottom interior of some beer/keg coolers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Cutting boards were found stored on the knobs of the three compartment sink. This area is subject to contamination during dishwashing and the knobs of any sink are not considered clean.
Correction: Store cutting boards in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: Floor tiles are damaged and missing at bar, floor wall juncture not sealed at back of bar behind ice machine, back of bar counter's back wall at the far end of bar is damaged and crumbled.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/31/2014 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands when coming into the kitchen and handling clean utensils.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Several utensils (large spoons) were observed potentially cross contaminated when an employee handled the food contact surface of clean utensils with their bare hands and had not washed their hands before entering the kitchen.
Correction: Clean and sanitize these surfaces for food contact. Do not handle the food contact surface of utensils.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the interior of the ice machine was observed soiled.
Correction: Clean the surface of ice machine 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Dish soap is being stored on counter with clean bowls.
Correction: Containers of dish soap must be located in an area that is not above or next to food, equipment, utensils, linens or single service items. Bowls were removed to the next counter over.
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08/07/2014 | Risk Factor | |
All food temperatures taken were internal.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Undercooked foods on the Yellow Breakfast Menu and Tuesday/Thursday Menu are provided on the menu without proper disclosure. The yellow menu lacks the disclosure statement stating, "* The above stared items may be cooked to order" and the white Tue/Thur menu lacks the same statement and asterisks beside the menu items.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The kitchen handsink is not sealed to adjoining equipment or walls.
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 state of disrepair and damaged:
>>Men's restroom handsink rusting
>>Tape on microwave door
>>Paint peeling from white prep table lower shelf across from cookline
>>Overhead shelves in kitchen that store clean dishes are not painted on tops and bottoms
>>Bar beer cooler interior floor rusting
>>Cabinet cubby space by three compartment sink wood is not sealed
>>Can opener blade silver coating is worn off
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine and can opener was used for non-potentially hazardous food items are observed soiled.
Correction: Clean the surface of equipment 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Cabinet doors on cabinet by three compartment sink and cabinet liner
>>Exterior of storage bins in kitchen- blue ones on white prep table lower shelf, clear container, chemical storage container, and linen storage bin
>>Bar cabinets soiled all along bar wall
>>Exterior of fryer and stove
>>Bar keg cooler interior floor soiled
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: The following physical structures are not maintained in good repair:
>>Wall by right drainboard of three compartment sink delaminating
>>Hole in bottom of wall by water heater
>>Coving missing at door in men's restroom
>>Floor/wall juncture no longer adequately sealed behind ice machine
>>Paint peeling from bar and bar storage room floor
>>Tiles missing from bar floor
>>Attic entry in kitchen is barewood and not properly sealed
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 noted in need of cleaning:
>>Bar floor where water damaged wood has accumulated
>>Floor by hot water heater
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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04/17/2014 | Routine | |
All food temperatures taken were internal. Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
Improper thawing of turkeys from the night before discussed, but was not observed: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Turkey (58-59°F) cold holding at improper temperatures. The quartermaster mentioned that the turkeys were put in the sink around 3 pm yesterday to thaw and was left overnight in the sink and placed into the refrigerator around 1 pm today.
Correction: Turkeys were discarded. Proper thawing methods were discussed. Turkeys must be maintained at proper cold holding temperatures of 41°F or lower, even during thawing.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Menus are missing a complete consumer advisory--only the reminder statement ("consuming undercooked or raw...may increase your risk of illness..") is provided on the regular menu. The Tue, Thur brunch menu does not provide asterisks neither the complete consumer advisory.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in men's restroom at dining hall is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>>Painted wood shelf below prep table has peeling/worn paint
>>Wooden storage cabinet and shelf by three compartment sink needs to be resealed
>>Tape holding microwave dial pad together
>>Outlet cover missing in main hall dining area next to door
>>Bare wood shelving in back of kitchens above refrigerators needs to be painted
>>Ice built up in united commercial freezer in storage room
Correction: Repair equipment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The can opener blade is dull and the protective coating is chipped away.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Top interior of ice machine at bar not clean.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) sides of grill/stove
2) stove drip tray
3) painted wood shelf below prep table
4) spice rack
5) tops of refrigerators where pans are stored
6) container on shelf where toothpicks are stored
7) ventilated hood system needs to be cleaned
8) dust accumulating around ceiling vents
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Linens - Storage of Soiled Linens
Observation: Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) several floor tiles in the kitchen (see below equipment)
2) floor at bar (paint worn, tiles missing)
3) wooden back side of bar (supporting bar top) deteriorating at floor juncture
4) wall torn right and below the three-compartment sink
5) cove/base molding separating from wall at bar left of refrigerator
6) two pieces of wall tile seperated from wall in women's bingo restroom
7) floor not sealed to wall in main kitchen around three compartment sink and cook line
8) wooden doorframe in kitchen paint chipping
9) ceiling tile stained and damaged in hall dining room
10) bare wood attic entry in kitchen not painted
Correction: 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: The physical structures are not clean:
1) Floor below cook line
2) Floor at bar, especially in back corner around ice machine
3) Wall behind cook line
4) Floor under sink
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 - Common Name/working Containers of Toxics* (corrected on site)
Observation: A few working containers of 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of pesticides and cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items under bar three compartment sink and on bar shelf adjacent to bar storage room.
Correction: Containers of chemicals/pesticides must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/20/2013 | Routine | |
All food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Ready to eat deli ham not labeled with a use by date.
Correction: Corrected. Label the use by date once the package has been opened or the food has been prepared to ensure it is used or discarded within 7 days (day one is the day package is opened).
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Menus are missing a complete consumer advisory--only the reminder statement ("consuming undercooked or raw...may increase your risk of illness..") is provided on the regular menu and no reminder statement and asterisk on the men's auxillary menu .
Correction: Demonstrated on breakfast menu to provide an asterisk at those menu items that may be served raw or undercooked (e.g. eggs) and link it to the reminder statement at the bottom with an asterisk. ALSO, must state these items are cooked to order or provide that statement at each menu item that may be served undercooked). Provide reminder statement (consuming undercooked eggs, poultry, meat, and seafood may increase your risk of foodborne illness).
- Nonfood Contact Surfaces (repeated violation)
Observation: Homestyle knife block used.
Correction: Transport and store knives in an approved manner such as knife roll, knife tray, etc.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto floor below.
Correction: Alter or replace the grease catch pan at the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Drainboards (repeated violation)
Observation: Drainboard lacking at the three compartment sink.
Correction: In the event of a change in ownership, sink replacement, or remodel an additional drainboard shall be installed.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Painted wood shelf below prep table has peeling/worn paint.
Correction: Paint or resurface the shelf with approved material to provide a smooth, easily cleanable, and non-absorbent surface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Interior panel and right wall of ice machine not clean.
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) sides of grill/stove
2) stove drip tray
3) painted wood shelf below prep table
Correction: Clean.
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Exterior driving/walking surfaces are not draining properly due to pot holes in parking lot.
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) several floor tiles in the kitchen (see below equipment)
2) floor at bar (paint worn, tiles missing)
3) back side of bar (supporting bar top) deteriorating at floor juncture
4) wall torn right and below the three-compartment sink
Correction: holes in wall at three-compartment sink
5) cove/base molding separating from wall at bar left of refrigerator
6) ceiling tile damaged in women's bingo restroom
7) hole in wall at hand sink in men's restroom, wall peeling at urinal, cove molding loose at toilet stall
8) wall panel at women's restroom hand sink is loose/torn and cove molding loose in the restroom stall
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) Minimal debris on floor below stove.
2) Floor at bar
Correction: Clean.
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01/08/2013 | Routine | |
All food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching hair and face or after engaging in any activity which may have contaminated his/her hands.
Correction: Corrected. Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee observed working in the food service area without proper hair restraints.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Ready to eat deli turkey meat and baked chicken are not labeled with a use by date.
Correction: Corrected. Label the use by date once the package has been opened or the food has been prepared to ensure it is used or discarded within 7 days (day one is the day package is opened).
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Menus are missing a complete consumer advisory--only the reminder statement ("consuming undercooked or raw...may increase your risk of illness..") is provided on the regular menu and no reminder statement and asterisk on the men's auxillary menu .
Correction: Demonstrated on breakfast menu to provide an asterisk at those menu items that may be served raw or undercooked (e.g. eggs) and link it to the reminder statement at the bottom with an asterisk. ALSO, must state these items are cooked to order or provide that statement at each menu item that may be served undercooked). Provide reminder statement (consuming undercooked eggs, poultry, meat, and seafood may increase your risk of foodborne illness).
- Nonfood Contact Surfaces
Observation: Homestyle knife block used.
Correction: Transport and store knives in an approved manner such as knife roll, knife tray, etc.
- Drainboards (repeated violation)
Observation: Drainboard lacking at the three compartment sink.
Correction: In the event of a change in ownership, sink replacement, or remodel an additional drainboard shall be installed.
- Equipment - Good Repair and Proper Adjustment
Observation: Painted wood shelf below prep table has peeling/worn paint.
Correction: Paint or resurface the shelf with approved material to provide a smooth, easily cleanable, and non-absorbent surface.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Utensil drawer and cabinet are in poor repair.
Correction: Repair/replace.
- Equipment - Good Repair and Proper Adjustment
Observation: A gap exists between the vent hood filters.
Correction: Eliminate the gap.
- Good Repair and Calibration of Thermometers
Observation: Thermometer inside the Whirlpool refrigerator is broken.
Correction: Repair/replace the thermometer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Interior panel and right wall of ice machine not clean.
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) sides of grill/stove
2) interior fryer cabinetry
3) can opener blade
4) vent hood filters
5) stove drip tray
6) painted wood shelf below prep table
Correction: Clean.
- Outer Openings - Protected (repeated violation)
Observation: Small gaps exist below the bingo exit door.
Correction: Eliminate the gaps to prevent pest entry.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks used by food employees:
1) men's restroom
2) both bingo restrooms
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: The physical structures are in poor repair:
1) several floor tiles in the kitchen (see below equipment)
2) floor at bar (paint worn, tiles missing)
3) back side of bar (supporting bar top) deteriorating at floor juncture
4) wall torn right and below the three-compartment sink
Correction: holes in wall at three-compartment sink
5) cove/base molding separating from wall at bar left of refrigerator
6) ceiling tile damaged in women's bingo restroom
7) hole in wall at hand sink in men's restroom, wall peeling at urinal, cove molding loose at toilet stall
8) wall panel at women's restroom hand sink is loose/torn and cove molding loose in the restroom stall
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) Minimal debris on floor below stove.
2) Floor at bar
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Few rodent droppings observed on floor around refrigerators and on bottom shelf below hot dog grill at bar.
Correction: Clean to remove the droppings and monitor daily for new activity.
- Toxics - Separation of Toxics (corrected on site)
Observation: WD40 stored with gloves, hot dog shells, and coffee on shelf below hot dog grill.
Correction: Corrected. Store chemicals and other toxic chemicals separate from food, utensils, equipment, linens, and single service.
- First Aid Supplies, Storage (corrected on site)
Observation: Burn gel stored with spices.
Correction: Corrected by relocating to first aid kit. Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
|
08/14/2012 | Routine | |
All food temperatures observed are internal.
No meals served today.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop handle lying on the ice at the bar.
Correction: Corrected. Store the ice scoop handle OUT of the food contents.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Open packages of chopped ham and deli turkey are not labeled with a use by date.
Correction: Corrected. Label the use by date once the package has been opened to ensure it is used or discarded within 7 days (day one is the day package is opened).
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Menu is missing a complete consumer advisory--only the reminder statement ("consuming undercooked or raw...may increase your risk of illness..") is provided.
Correction: Demonstrated on breakfast menu to provide an asterisk at those menu items that may be served raw or undercooked (e.g. eggs) and link it to the reminder statement at the bottom with an asterisk. ALSO, must state these items are cooked to order or provide that statement at each menu item that may be served undercooked).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard box used to store surplus chemicals at the bar.
Correction: Provide a washable container that is smooth, easily cleanable, and non-absorbent.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the Frigidaire refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Drainboards (repeated violation)
Observation: Drainboard lacking at the three compartment sink.
Correction: In the event of a change in ownership, sink replacement, or remodel an additional drainboard shall be installed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The interior panel of the ice machine at the bar is not clean.
Correction: Clean and sanitize the panel.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean
Correction:
1) stove-grill drip trays
2) prep table shelf
3) sides of fryer and stove
4) vent hood filters
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Various pans/containers are stored unprotected on top of the kitchen refrigerators.
Correction: Store the containers protected by inverting.
- Outer Openings - Protected (repeated violation)
Observation: Small gaps exist below the bingo exit door.
Correction: Eliminate the gaps to prevent pest entry.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) several floor tiles in the kitchen (see below equipment)
2) floor at bar (paint worn)
3) back side of bar (supporting bar top) deteriorating at floor juncture
4) wall torn right and below the three-compartment sink
Correction: holes in wall at three-compartment sink
5) cove/base molding separating from wall at bar left of refrigerator
6) ceiling tile damaged in women's bingo restroom
7) floor tiles buckling below stove-grill
8) women's restroom (adjacent to kitchen) light switch cover not secured to wall.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor below the stove-grill and fryer is not clean.
Correction: Clean.
- Pests - Controlling Pests* (corrected on site)
Observation: Few rodent droppings observed on prep table shelf.
Correction: Corrected. Clean to remove the droppings and monitor daily for new activity.
|
04/30/2012 | Routine | |
All food temperatures observed are internal.
No meals served today.
2012 permit issued
- Critical: Food - Safe and Unadulterated*
Observation: 4 containers of commercially prepared deli salads and an opened gallon of milk in the whirlpool kitchen refrigerator are expired (9/7/11, 11/18/11, 11/26/11, 12/5/11, 12/2).
Correction: Discard these items. Use or discard these products by the stamped date.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw animal food (meats) are stored above vegetables (in crisper drawer).
Correction: Store raw animal foods BELOW produce, ready to eat foods, and foods that require minimal heat treatment for the destruction of pathogenic bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Several opened packages of deli meat and two bowls of prepared tuna salad in the refrigerators are not labeled with a use-by date.
Correction: Label the use by dates for use within 7 days of opening the package or preparation (day one is day food opened or prepared).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Glasses are stored on towels lining shelves at bar.
Correction: Discontinue storing glasses in contact with cloth towels. Suggested using plastic netting or rubber liner to line surfaces.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Two plastic ice scoops at the bar are cracked.
Correction: Discard and replace the scoops.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the kitchen aid refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Drainboards (repeated violation)
Observation: Drainboard lacking at the three-compartment sink.
Correction: In the event of a change in ownership, sink replacement, or remodel an additional drainboard shall be installed.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The cabinetry and drawers in the kitchen are in poor repair.
Correction: Repair/replace.
- Equipment - Cutting Surfaces
Observation: The cutting boards at the bar 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The interior panel of the ice machine at the bar is not clean.
Correction: Clean and sanitize the panel.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean
Correction:
1) stove-grill drip trays
2) underside of shelf above flat top grill
3) sides of fryer
4) kickplate of stove-grill (see top ledge of)
5) tops of refrigerators
- Kitchenware and Tableware
Observation: Some utensils in pitcher at bar 4-compartment sink drainboard are stored with the food contact surfaces upwards.
Correction: Store the utensils so the handles are presented upwards to prevent contamination of the food contact surfaces.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Small section of the floor-wall juncture below the three compartment sink is not sealed (see towards hot water heater).
Correction: Seal.
- Handwashing Cleanser - Availability
Observation: Soap not provided at the kitchen hand sink.
Correction: Refill the dispenser. Ensure soap is provided at the hand sink.
- Hand Drying Provision
Observation: Paper towels not provided at the bar hand sink and the dispenser several feet away is empty.
Correction: Provide a supply of paper towels in the immediate area of the hand sink.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) several floor tiles in the kitchen (see below equipment)
2) floor at bar (paint worn)
3) back side of bar (supporting bar top) deteriorating at floor juncture
4) wall torn right and below the three-compartment sink
Correction: holes in wall at three-compartment sink
5) cove/base molding separating from wall at bar left of refrigerator
6) ceiling tile damaged in women's bingo restroom
7) floor tiles buckling below stove-grill
8) women's restroom (adjacent to kitchen) light switch cover not secured to wall.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor below the stove-grill and fryer is not clean.
Correction: Clean.
- Mops - Drying Mops
Observation: Mop (at bar) not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests*
Observation: Rodent droppings are present in cabinetry below microwave oven, on the kitchen prep table shelf, and on sehlving at bar below hot dog steamer.
Correction: Clean to remove. Use approved methods to control pests.
|
12/14/2011 | Routine | |
all food temperatures observed are internal. kitchen closed on Mondays.
Advised to set the bar 4-compartment sink as follows--left to right:
far left basin is for handwashing, basin to right is wash, middle basin is rinse and far right basin is for sanitizing.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Open packages of deli turkey and ham in the refrigerator are not labeled with a use-by date.
Correction: Once ready to eat foods are opened or prepared they shall be labeled for use or disposition within 7 days.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used for chemical storage below bar three compartment sink.
Correction: Store chemicals in an approved container that is washable and non-absorbent.
- Nonfood Contact Surfaces
Observation: Glasses store on towels lining shelves at bar.
Correction: Discontinue storing glasses in direct contact with towels. Suggested lining shelves with rubber shelf liner and glasses may be stored on the rubber liner.
- Drainboards (repeated violation)
Observation: Drainboard lacking at the three-compartment sink.
Correction: In the event of a change in ownership, sink replacement, or remodel an additional drainboard shall be installed.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Cabinetry bottom (below microwave oven) is in poor repair.
Correction: Repair the cabinetry bottom.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The internal panel of the ice machine not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) exterior of cabinetry doors
2) stove drip trays
3) sides of fryer
4) right side of grill
5) vent hood filters
6) can opener blade
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: Urinals in men's restroom (bar side) are not operational (they are covered in trash bags).
Correction: Repair/restore to operation.
- Outer Openings - Protected
Observation: A gap exists below the bingo hall exit door.
Correction: Repair the threshold or install properly sized weather stripping at the bottom of the door.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) several floor tiles in the kitchen (see below equipment)
2) floor at bar (paint worn)
3) back side of bar (supporting bar top) deteriorating at floor juncture
4) wall torn right and below the three-compartment sink
Correction: holes in wall at three-compartment sink
5) cove/base molding separating from wall at bar left of refrigerator
6) ceiling tile damaged in women's bingo restroom
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below flat top grill and fryer
2) vent fan cover in men's restroom is dusty--bingo-side
Correction: Clean.
- Pests - Controlling Pests*
Observation: Rodent droppings are present in cabinetry below microwave oven and prep table shelf.
Correction: Clean to remove. Use approved methods to control pests.
|
09/12/2011 | Routine | |
- Food Contact Surfaces - Cleanability*
Observation: Homestyle knife block in use.
Correction: This type of knife block is not easily cleanable. Provide a magnetic knife rack or drawer insert.
- Food Contact Surfaces - Cleanability*
Observation: The plastic ice scoop stored on top of the bar ice machine is cracked.
Correction: Discard and replace the scoop.
- Temperature Measuring Devices
Observation: Thermometer not provided or could not be located:
1) bar keg cooler
2) kenmore refrigerator in the kitchen
Correction: Provide thermometers inside the refrigerators at the FRONT by the door.
- Drainboards (repeated violation)
Observation: Drainboard lacking at the three-compartment sink.
Correction: In the event of a change in ownership, sink replacement, or remodel an additional drainboard shall be installed.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The microwave and cook book cabinetry are not sealed or spaced to allow cleaning.
Correction: Seal or space this section to facilitate cleaning.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The backsplash-counter juncture in the kitchen adjacent to the stove/grill is no longer sealed.
Correction: Seal the back splash-counter juncture.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Contact paper lining shelves in kitchen storage unit are in poor repair.
Correction: Remove the contact paper. Operator may line shelves with rubber liner (no adhesive).
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior panel of bar ice machine is not clean.
Correction: Clean and sanitize the panel.
- Non-Food Contact Surfaces (repeated violation)
Observation: The stove drip tray is not clean.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the equipment being cleaned in the three-compartment sink were not observed sanitized (sanitizer solution not set up in sink basin.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) several floor tiles in the kitchen (see below equipment)
2) floor at bar (paint worn)
3) back side of bar (supporting bar top) deteriorating at floor juncture
4) wall torn right and below the three-compartment sink
Correction: holes in wall at three-compartment sink
5) cove/base molding separating from wall at bar left of refrigerator
6) wall in refrigerator room (right door frame)
7) ceiling tiles damaged in the bingo restrooms
- Critical: First Aid Supplies, Storage (corrected on site)
Observation: First Aid Supplies (Burnjel Plus) are not being stored in a kit or container--stored with spices in kitchen.
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
|
01/25/2011 | Routine | |
Food temperatures observed are internal. Kitchen prep table shelf has been painted. New refrigerator at bar and holding at or below 40*. Empty compartment of 4 compartment sink at bar to be used as a hand sink.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employee chewing gum in foodservice area (bar).
Correction: Discontinue chewing gum since it could contaminate (be expelled into) the ice.
- Food Storage - Clean and Dry Location
Observation: Bulk bag of potatoes stored on the kitchen floor.
Correction: Store the potatoes elevated up off the floor.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen fish in the three-compartment sink.
Correction: Corrected. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Open package of ham not labeled with a use-by date.
Correction: Once a ready to eat food is prepared or the package is opened, it shall be used with in 7 days and shall be labeled as such.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not provided inside all three kitchen refrigerators.
Correction: Provide thermometers inside these units at the FRONT by the door.
- Drainboards (repeated violation)
Observation: Drainboard lacking at the three-compartment sink.
Correction: In the event of a change in ownership, sink replacement, or remodel an additional drainboard shall be installed.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The backsplash-counter juncture not sealed in the women's bingo restroom.
Correction: Seal the backsplash-vanity juncture.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The microwave and cook book cabinetry are not sealed or spaced to allow cleaning.
Correction: Seal or space this section to facilitate cleaning.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Contact paper lining shelves in kitchen storage unit are in poor repair.
Correction: Remove the contact paper. Operator may line shelves with rubber liner (no adhesive).
- Equipment - Cooking and Baking Equipment
Observation: Interior surfaces of the kitchen microwave oven are not clean.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: The food contact surfaces are not clean:
1) manual can opener blade and black and decker can opener blade
2) bottles dusty at bar
Correction: Clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed in the refrigerator area of the kitchen.
Correction: Seal the floor-wall junctures
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the refrigerators are not shatteproof or shielded.
Correction: Provide shatterproof lightbulbs or proper shielding
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) several floor tiles in the kitchen (see below equipment)
2) floor at bar (paint worn)
3) back side of bar (supporting bar top) deteriorating at floor juncture
4) wall torn right and below the three-compartment sink
5) cove molding loose right of kitchen prep table
6) wall in refrigerator room (right door frame)
7) ceiling tiles damaged in the bingo restrooms
8) wall panel loose in men's bingo restroom
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor is not clean:
1) below the stove
2) below the prep table
3) behind the whirlpool refrigerator
Correction: Clean.
|
07/16/2010 | Routine | |
Restaurant representatives - add corrected or new information about Craigs-Mccue Post #3219, 122 E Mellen St, Hampton, VA 23663 »