Patrons smoking at time of inspector's arrival. Owner was called in due to all refrigerators having an elevated temperature. The owner called a repair person on the way to the facility. Owner voluntarily discarded all TCS items in refrigerators. One cooler was off and when turned on it came to approved temperature range. Repair person did not show up prior to inspector leaving. Inspector will come back tomorrow at open to determine whether refrigeration is in proper working order.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Ash trays and/or smoking paraphernalia present in non-smoking area.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: TCS items in lowboy and glass door cooler cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: WIC, lowboy were observed out of temperature range.
Correction: Ensure temperature is 36-38 degrees F
- Floors, Walls, and Celings - Cleanability (repeated violation)
Observation: Carpet in bar/patron area is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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03/17/2016 | Follow-up | |
Patrons smoking at bar at time of inspector's arrival. Per previous inspection, this is not allowed until proprietor provides proof of separate ventilation between smoking and non-smoking areas. Proprietor is not enforcing no smoking policy for food facilities.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Ash trays and/or smoking paraphernalia present in non-smoking area.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area.
- Critical: Cooling* (corrected on site)
Observation: Green beans, buttered noodles, mashed potatoes, smothered chicken, and pepper steak noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Lettuce, tomatoes, and deli meat cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Floors, Walls, and Celings - Cleanability (repeated violation)
Observation: Carpet in bar/patron area is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Cleaning needed in the following areas: under the table that is next to the fryer and around all cookline equipment (fryer, grill)
Correction: under table with microwave on top and lowboy cooler next to that table (which has wheels)
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs have not been maintained by the establishment since December.
Correction: Maintain accurate temperature logs.
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03/02/2016 | Routine | |
No smoking signs posted and proprietor has agreed to cease smoking inside until ventilation issue can be resolved.
No TCS items in walk-in cooler.
Invoice for carpet to be installed March 2016 observed.
Permit was issued to owner.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Ash trays and/or smoking paraphernalia present in non-smoking area.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area. Need to prove separate ventilation for smoking and non-smoking areas. Must enter restaurant through non-smoking area.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in cooler out of approved temperature range.
Correction: Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walk-in cooler fans and grates.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located at customer seating area does not meet the standard of: closely woven and easily cleanable carpet. Carpet is almost gone, showing the black mat it's set on, especially near the bar.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
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12/18/2015 | Follow-up | |
Manager was asked to cease smoking inside facility until separate ventilation can be proved via mechanical drawings.
Walk-in cooler has only non-TCS foods inside at the time of inspection.
Mouse droppings found in cabinet at bar - additional treatment needed prior to follow-up inspection.
Sign to post in facility to inform customers of inspection report availability provided to on duty manager.
Items listed in this inspection must be completed prior to being recommended for permit renewal. Business card was provided to on duty manager in case questions arise about required repairs and changes.
- Responsibilities of Owner or Proprietor
Observation: Ash trays and/or smoking paraphernalia present in non-smoking area.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area. Need to prove separate ventilation for smoking and non-smoking areas. Must enter restaurant through non-smoking area.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge*
Observation: Facility manager could not show an Employee Health Policy signed by all employees. Inspector left multiple copies of Federal Form 1-B.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as burgers is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, in Ready-To-Eat form.
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of some plates is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Replace ANY equipment with cracks 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 buildup of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler out of approved temperature range.
Correction: Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walk-in cooler fans and grates, two-door glass cooler equipment plate and condenser.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located at customer seating area does not meet the standard of: closely woven and easily cleanable carpet. Carpet is almost gone, showing the black mat it's set on, especially near the bar.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Floors, Walls, and Celings - Cleanability
Observation: Wall under hand sink in kitchen is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Floors, Walls, and Celings - Cleanability
Observation: Floor in bar is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Fill with grout in areas that need it and replace floor tiles where missing.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation in both restrooms is not sufficient to keep rooms free of excessive vapors (not operational).
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the kitchen under cookline equipment, two-door glass refrigerator, prep unit, prep table adjacent, ceiling tiles around hood system, in corners throughout kitchen noted in need of cleaning.
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.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment throughout the day. Charts are being kept in locked office by owner. Owner taking temps prior to opening only.
Correction: Maintain accurate temperature logs throughout day (multiple times).
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11/24/2015 | Routine | |
Permit, business license and Manager's certificate conspicuously displayed to the public. Food handler's cards observed. pH kit and thermometer observed. Invoices provided for delivered foods. Provided handwash signs. Facility is well maintained and clean. Reviewed cooling procedures with manager. Approved for permit.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Cooked chili cold holding at improper temperatureof 47°F in the two door reach-in refigerator in the kitchen. Said food item had been in the unit for 5 days as per operator's statement. Food item densely packed into the container, not allowing for proper air circulation.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The ready-to-eat commercially processed sliced cheese in the freezer was not properly dated for disposition after opening.
Correction: Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41°F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41°F minus the refrigeration time before the food was frozen.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat sliced cheese, french fries, cooked vegetables and meat in the freezer is not properly dated for disposition.
Correction: Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41°F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41°F minus the refrigeration time before the food was frozen.
- Food Labels
Observation: Pasta and flour not properly labelled on the dry food storage shelf in the kitchen.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door handle of the two door reach in refrigerator is damaged.
Correction: Repair or replace the handle of the two door reach in refrigerator, in accordance with the manufacturer's specifications.
- Equipment and Utensils, Air-Drying Required
Observation: Tumbler glasses were found stacked after cleaning and chemical sanitization on the counter of the bar.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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10/15/2014 | Routine | |
Business license to be posted. Consumer advisory posted on the wall in the seating area.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored over ready-to-eat (RTE) vegetables in the two door reach-in refrigeration unit in the kitchen.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food 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
Observation: One 25 pound bag of onions stored directly on the tiled floor in the kitchen. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: The two door lowboy was observed with heavy accumulation of standing water in the kitchen.
Correction: Repair the two door lowboy to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the two door lowboy, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: the ice chute in the ice machine in the kitchen. Brown colored mold and grime observed.
Correction: Clean and sanitize these surfaces for food contact.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors in the female toilet facility.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities in Good Repair
Observation: Walls in the kitchen are not maintained in good repair. Holes observed in main walkway area
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open. Self Closing door needed for men's toilet facility
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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07/11/2014 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card.
Correction:
- Hair Restraints - Effectiveness
Observation: Employees 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.
- Can Openers
Observation: The can opener blade is not easily removable and cleaned.
Correction: Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the kitchen preventing its use.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees men restroom
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Mops - Drying Mops (corrected on site)
Observation: Mops and brooms 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.
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04/10/2014 | Routine | |
Consumer advisory has been posted and owner is going to print labels for the menu as well. Owner and manager to attend CFM class in January of February 2014. All employees have obtained food handler cards. Recommended for permit renewal. Permit issued.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the pick-up window 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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: All cutting boards 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.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service items (to-go bags) were observed reused for the storage of foods in the freezer.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in glass door fridge is not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Premises - Maintaining Premises; Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Compressor under dry goods rack and broken fryer.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/09/2013 | Follow-up | |
No food preparation done during inspection but Certified Food Manager was not present. Left schedule for owner to recertify and for another staff member to be certified.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. PIC states she has a card but does not believe any of the night staff do.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bag of cabbage stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food, without a warning to consumers.
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the pick-up window 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.
- Equipment - Cutting Surfaces
Observation: All cutting boards 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items (to-go bags) were observed reused for the storage of foods in the freezer.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: side of Vulcan grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulb in glass door fridge is not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Compressor under dry goods rack and broken fryer.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hood system and wall behind grill in the kitchen noted in need of cleaning.
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: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Lemon scented bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only unscented that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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12/02/2013 | Routine | |
No violations at time of inspection. Left copy of inspection report.
No violation noted during this evaluation. | 05/20/2013 | Routine | |
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