Permit Issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the gaskets of the right produce refrigerator were torn and there is a leak in the condensation tube inside the unit.
Correction: Have gaskets replaced and have the drip from the condensation tube repaired. May need to clean out the tube.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Observed the lights in the bar storage area did not have a light shield.
Correction: Provide a light shield.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floors and walls in the kitchen and bar in need of cleaning.
Correction: Clean the floors and walls in both areas, be sure to clean thoroughly behind and under equipment.
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01/13/2016 | Follow-up | |
Make sure the aluminum pans are being used one time only. Reheat food going into the steam table in the microwave or in the oven (to 165 degrees), before putting it in the steam table.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed food on the floor in the kitchen.
Correction: Make sure food is stored off of the floor at all times.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed dishes that were not marked, dishes marked with the wrong dates, and dishes marked with dates older than 7 days (but wrong food in the container).
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. These marks can be done with stickers, the permanent marker on the lids makes it confusing to keep track of the right food and date.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the gaskets of the right produce refrigerator were torn and there is a leak in the condensation tube inside the unit.
Correction: Have gaskets replaced and have the drip from the condensation tube repaired. May need to clean out the tube.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed clean dishes under the prep table and a couple on the shelves that were soiled and need to be cleaned.
Correction: Clean dishes thoroughly after each use.
- Non-Food Contact Surfaces
Observation: Observed the insides of the microwaves, the bottom shelves of the freezers, the shelving in the kitchen and in the room behind the bar, the hood filters and hood, the shelf under the prep tables, the insides of the beer coolers, and the containers that hold the utensils are all in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed dishes stacked wet and stored in a manner where water was unable to drain.
Correction: Let dishes air dry completely after cleaning them or store them in a way to allow for the water to drain.
- Refuse - Removal Frequency
Observation: Observed trash building up in the kitchen and storage areas.
Correction: Remove trash regularly to prevent build-up of garbage in the facility.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Observed several areas in the kitchen where the floor/wall juncture needs to be sealed with the coving, the cement floor will need to be resealed down the line, and there is a hole in the wall under the 3 compartment sink (Bar storage area).
Correction: Have the hole in the wall repaired, reseal the floor and wall junctures in the bar and kitchen areas, and look into getting the cement floor in the kitchen resealed.
- Light Bulbs Protective Shielding
Observation: Observed the lights in the bar storage area did not have a light shield.
Correction: Provide a light shield.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floors and walls in the kitchen and bar in need of cleaning.
Correction: Clean the floors and walls in both areas, be sure to clean thoroughly behind and under equipment.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed chemicals stored over and next to clean dishes and observed a couple chemicals without lids on them.
Correction: Store chemicals away from food and food contact surfaces and make sure all chemicals can be properly closed.
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11/10/2015 | Routine | |
Don't store utensils in standing water. Clean under the oven and fryers. The right 2 door refrigerator has both gaskets/seals ripped (replace them).
- 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 bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed employee chewing gum during food prep and another employee drinking from a water bottle.
Correction: Don't eat or chew gum in the kitchen, and employee drinks must have a lid and straw an be stored away from food prep areas if they are in the kitchen.
- Critical: Cooling* (corrected on site)
Observation: Observed chittlins at 55 degrees (made the other day).
Correction: Discard them.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Several foods were marked with multiple dates, old dates, or no dates at all.
Correction: Create a system where the prepared foods are being marked correctly and it is easily visible. Foods must be disposed of after 7 days.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed mold in the ice machine.
Correction: Empty out and clean/sanitize the inside of the ice machine.
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07/09/2015 | Risk Factor | |
Service and occupancy temporarily suspended by Fire Marshalls, because the vent hood in need of repair and maintenance to be brought up to standard. Possible fire may have occurred, but no chemicals were discharged in the kitchen. The open water and discharge lines near the small bar in the back need to be dealt with. During the temporary closure, freeze all food and discard any food that is not frozen after the 7 day limit. Prior to reopening for food service, contact the Health Department.
No violation noted during this evaluation. | 03/26/2015 | Other | |
Make sure the date marks on prepared foods are marked with the correct dates.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee handling soiled dishes, then go to help prepare 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: Observed raw eggs stored over RTE foods in the refrigerator.
Correction: Store raw animal products below RTE foods.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed build up of mold/mildew in the ice machine.
Correction: Empty out and clean/sanitize the ice machine. Do this every couple of weeks.
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03/19/2015 | Risk Factor | |
Use a sifter to sift the flour mixture for the chicken wings, and sift after each use. Put date marks on items if keeping for over 24 hours. Annual permit issued.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employees drinking out of cups without a straw or lid.
Correction: All drinks for employees should have a lid and straw on them at all times and be stored away from food preparation areas.
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11/20/2014 | Routine | |
Permit Issued. Ecolab and Ice machine have been installed and a new refrigeration unit and freezer have been added.
No violation noted during this evaluation. | 11/04/2014 | Follow-up | |
Ecolab coming in on Monday. Ice machine being delivered on Monday. Follow up inspection required to verify correction of violations and to observe ice machine and Ecolab equipment once installed.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach-in refrigerator has a leak inside.
Correction: Have leaked fixed. Maintenance called on 10/31/14.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Alcove and baseboards being installed still. Gaps around alcove in other parts of kitchen and bar area.
Correction: Once all alcove and baseboards are installed go through and make sure all gaps in the kitchen and bar are are filled in.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Parts of kitchen still being repaired. Clean areas behing equipment. Clean air vent above 3 compartment sink. Clean light shield by the stove and fryers.
Correction: Go through entire kitchen and clean floors, walls, ceilings, and equipment once painting and other repairs are finished
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10/31/2014 | Pre-Opening | |
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