Construction has been finished. A new 2-door freezer has been installed. Foods on display to be protected by lids, plastic wrap or sneeze guards. A new freezer walk in door has been ordered. Annual permit issued.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were found soiled: ice build up on walk in freezer threshold, wall to mop sink.
Correction: Clean these areas.
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11/30/2015 | Follow-up | |
A new induction hot holding system planned for counter.Construction to be finished with bar. 30 day permit granted to allow time for completion. Other items to be corrected as well. Remove old food processor blades that are not in use.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the top of the beer cooler is not designed or constructed to be easily cleanable. Soda crates are being used as shelves inside freezer walk in.
Correction: The top of this unit to be cleanable. A new reach in refrigerator/freezer has been ordered to give more space for storing food.
- Cooling, Heating, and Holding Capacities
Observation: Insufficient refrigeration space. Mobile carts have to be removed from walk in to access freezer.
Correction: Provide additional equipment necessary to maintain food items at proper temps at all times. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. A new reach in refrigerator and freezer have been ordered but not yet delivered.
- Equipment - Good Repair and Proper Adjustment
Observation: Drip tray to flat top grill cannot be removed as it should be able. THis makes it extremely difficult to clean thoroughly. At best, some of the liquid grease can be "bailed" out.
Correction: Correct this issue.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with ( limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: on vent and filter to ice machine, coffee sink, can opener holder, drip tray to flat grill, stove top, interior of oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Kitchen handsink is clogged. A hose from a condensate pan has been connected from the pan to the handsink.
Correction: Unclog drain. Repair the condensate pan issue. Routing a garden hose to the handsink is unacceptable.
- Light Bulbs Protective Shielding
Observation: Light bulbs in new bar are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Check all lights in facility.
- Physical Facilities in Good Repair
Observation: Bar wall is not complete. Floor tiles around pipes in new bar are not finished
Correction: they are not smooth and cleanable. Bar floor has unsealed tiles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas were found soiled: floor under front handsink drain pipe, ice build up on walk in freezer threshold, wall to mop sink.
Correction: Clean these areas.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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10/16/2015 | Routine | |
Renovation has begun on facility. Permit expires 10/31/15. A new bar is expected, possible new hot line and a new freezer for kitchen. Please provide plans for renovation to our office. I will conduct full routine inspection by Oct 31, 2015.
No violation noted during this evaluation. | 08/13/2015 | Other | |
No critical violations. Renovation expected around August. Keep me informed of plans. A plan review by my department is needed. Employee health was discussed. Ensure all workers know with what symptoms to call in with. Discussed cooling waffle or pancake batter. You have 4 hours to cool this to 41 F. If at all possible consider more freezer/refrigerator space to accommodate rolling racks and access to freezer.
No violation noted during this evaluation. | 03/11/2015 | Risk Factor | |
Capacity of walk in is a concern. Two mobile racks have to be removed each time someone wants to get to the freezer. This puts all of that food on the carts in jeopardy of being temperature abused. 2-door lowboy is still being worked on. No food inside today. New garbage disposal being installed today. Dishmachine unable to run today. Discussed cooling of potatoes. Use your thermometer to verify your procedure follows requirements. Many items corrected from last inspection. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1. Sliced swiss cheese found on prep counter at 64 F. 2. Ham cubes taken from ice at 45 F.
Correction: Maintain these foods at 41 F or below at all times. These were placed in refrigerator.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Consumer advisory has been worked on since last inspection however the disclosure to customers is missing.
Correction: State on your menu that the foods marked with an asterick can be cooked to their liking.
- Nonfood Contact Surfaces (repeated violation)
Observation: Soda crate used as a shelf.
Correction: PIC stated that something has been ordered to replace the crate.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for secondary food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Spray hose attachment is dirty.
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front line is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Leak from kitchen handsink.
Correction: Repair.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Purple liquid found in a carafe on front cooking area without a label.
Correction: PIC discarded.
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10/03/2014 | Routine | |
Many items have been corrected. Correct the above.
- Nonfood Contact Surfaces (repeated violation)
Observation: Soda crate used as a shelf.
Correction: Provide an alternative shelving unit designed for that purpose.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Slicer found dirty.
Correction: Clean and sanitize thoroughly.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Spray hose attachment found dirty.
Correction: Clean..
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Leak at kitchen handsink.
Correction: Repair plumbing issue.
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10/03/2014 | Follow-up | |
PIC knew most symptoms associated with food borne illness. The Big 5 were not all known. Ensure all workers know not to work sick. I am concerned with proper cooling of your breakfast items. Ambient foods to be cooled to 41F in 4 hours. Hot foods to be cooled from 135 F to 70 F in 2 hours and then down to 41F in 4 more hours. We discussed canned hash and spreading it out for faster cooling. Ensure workers have a metal stemmed thermometer easily available for use. A 30 day permit issued. You have several items that require immediate attention.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw steak stored above RTE foods in reach in.
Correction: Store raw below RTE foods.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.Bags of flour not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Display (corrected on site)
Observation: The food on display is not protected from contamination. (Ice)
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. Open ice container was removed from lobby.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cooked potatoes found at 69 F. Apparently these were on counter during breakfast.
Correction: Maintain 41 F or below at all times. These were placed into refrigerator.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) deli meats in the refrigeration unit were not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. Seven day maximum shelf life is allowed. The day you open is considered day one. PIC discarded outdated foods.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. You have used an asterisk for all foods on your menu. You have only provided the reminder.
Correction: Consumers are to know what foods they can order to their desired doneness. I recommend using a different sign to indicate allergen issues.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Foil has been used inside 2 door lowboy.
Correction: Remove foil. If surface is not cleanable it needs to be repaired.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: Mesh strainer is no longer cleanable.
Correction: This was discarded.
- Nonfood Contact Surfaces
Observation: Soda crate used as a shelf.
Correction: Provide an alternative shelving unit designed for that purpose.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Slicer found dirty.
Correction: Clean and sanitize thoroughly.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Spray hose attachment found dirty. Ice build up in 2 door lowboy and Haier units. Interior of fryer cabinet is greasy. Can opener holder found soiled.
Correction: Clean. Defrost units.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Can opener found soiled.
Correction: Clean and sanitize.
- Plumbing System Maintained in Good Repair
Observation: Leak at kitchen handsink. Backflow prevention device is broken at mop sink. Drain from front handsink causes water to drain onto floor.
Correction: Repair plumbing issues. Direct drain line better.
- Light Bulbs Protective Shielding
Observation: Light bulb in hood is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb 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 bar.
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
- 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 (Employee restroom)
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: Bare wood on the wall in dishroom. Hole in wall where refrigerator was located.
Correction: Walls to be smooth and easily cleanable. Bare wood to be sealed for cleanability.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall of dishroom found dirty.
Correction: Clean.
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09/11/2014 | Routine | |
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