- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fish observed cold holding at improper temperature in the food prep reach in refrigerator in the kitchen
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution for the automatic dishwasher.
Correction: Obtain a chlorine bleach 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:
Plastic utensil bin in the kitchen
Bottom interior surface of the Starmetal reach in refrigerator
Door gaskets to the food prep reach in refrigerator in the kitchen
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light tube in light fixture in the dry storage/refrigeration room observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light tube with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the men's rest-room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the 3-compartment sink and floor in the Starmetal refrigerator storage room 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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02/03/2016 | Routine | |
| No violation noted during this evaluation. | 11/17/2015 | Risk Factor | |
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of sanitizer is 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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08/25/2015 | Risk Factor | |
| No violation noted during this evaluation. | 05/27/2015 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Exterior surfaces of the ice machine
- Door gaskets for the food prep reach in refrigerator
- Door gasket for the glass door 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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light tubes in the kitchen and in the walk in refrigerator room are not shielded.
Correction: Shield or replace light tubes with protective plastic tubular covers.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees: handwashing sign missing in Men's rest-room.
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: Wall in the kitchen (above the food pick-up window), and wall in the ice machine room (next to the door) is in poor repair.
Correction: Seal the crack in the kitchen wall, repair the wall in the ice machine room to ensure the surfaces are smooth, impervious and easily cleanable. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/23/2015 | Routine | |
| No violation noted during this evaluation. | 11/18/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Black Beans on the steam table observed hot holding at improper temperature.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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08/20/2014 | Risk Factor | |
| No violation noted during this evaluation. | 05/27/2014 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the glass door reach in refrigerator in the kitchen is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Bottom interior surface of the beer keg reach in refrigerator behind the bar.
- Canister holding large spoons in the kitchen .
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Physical Facilities in Good Repair
Observation: Wall in the dry storage room is not maintained in good repair: hole observed.
Correction: Repair the wall. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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02/25/2014 | Routine | |
| No violation noted during this evaluation. | 11/25/2013 | Risk Factor | |
| No violation noted during this evaluation. | 07/26/2013 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (shelled eggs) stored over ready-to-eat (RTE) food in the glass door refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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04/29/2013 | Risk Factor | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the food storage shelf inside the walk in refrigerator observed rusted.
Correction: Resurface the shelf or replace with new food-grade shelving. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The sink in the kitchen is not sealed to the wall.
Correction: Seal the sink to the wall since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Handwashing sink in the kitchen was observed in a state of disrepair and damaged.
Correction: Repair the sink to restore it to a 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 sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized forks not displayed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Light Bulbs Protective Shielding
Observation: Two fluorescent light fixtures in the kitchen observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or provide light tubes with protective sleeves.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees: no sign observed at the handwashing sink in the bar.
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
Observation: Wall at the handwashing sink in the kitchen is not maintained in good repair: wall tile missing.
Correction: Replace the missing tile. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Bottom areas of walls throughout the kitchen and floor in the vegetable storage room has 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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01/28/2013 | Routine | |
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