The operator provided a digital metal probe thermometer, chlorine and quat. test strips and an Employee Health policy at this time.
Note: Information/documents on date marking was issued during today's inspection. A complaint investigation also occurred at this time.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils ( open employee drink was observed on the cookline).
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked pasta, portioned sliced ham and crab cake mixture, in the cookline refrigeration units were not properly dated for disposition.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed cut ham roll in the walk-in cooler was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The multiple prepared ready-to-eat (RTE) food products (potato salad. gumbo, corned beef, portioned brisket, potato skins, meatloaf...), in the cookline refrigeration units were not discarded by the ""consume by"" date. The operator voluntarily discarded the tCS food items.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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 - 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: ponded water at the bottom of the wait station keg cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The light bulb in the walk-in cooler is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Food debris and grease was observed on the flooring under the cookline equipment and fryers.
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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03/30/2016 | Routine | |
Information on Serv Safe was issued at this time.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer ( old food debris and food residue was noted on the prep area food slicer).
Correction: Clean and sanitize these surfaces for food contact.
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01/20/2016 | Follow-up | |
The operator provided a digital metal probe thermometer and chlorine test strips during today's inspection.
Note: A outdoor heater, with an attached propane tank, was observed stored in the warewashing area.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor ( food products were noted stored on the floor in the walk-in freezer).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed cut and portioned corned beef, roast beef and several food products in the refrigeration unit was not properly dated for disposition after opening. Information concerning date marking was issued to the operator at this time.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the cookline rightmost maketable unit, Frigidaire reach-in freezer, pizza maketable unit, line reach-in freezer and wait Pepsi and Cold Drinks reach-in coolers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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 at the bar.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer ( old food debris and food residue was noted on the prep area food slicer).
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The EcoLab dish machine tested at 0 ppm chlorine, at the beginning of today's inspection (empty sanitizer container hook-up noted and later changed). Daily testing of sanitizing concentration was discussed with the operator.
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.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the mop sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Light Bulbs Protective Shielding
Observation: Light bulbs under the cookline hood suppression system and in the walk-in cooler were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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01/08/2016 | Routine | |
Employee health information posted in the kitchen.
Pizza MUT currently not in use. Parts are on order for this cooler as well as the toppings MUT by the fryers. Call once parts have been placed on the cooler and cooler is working properly.
Deli meats such as bologna and raw meats cannot be stored on the same sheet tray.
Kitchen has been thoroughly cleaned.
No fruit flies noted.
No violation noted during this evaluation. | 09/16/2015 | Follow-up | |
A follow-up inspection is scheduled for on/about September 11, 2015.
Wash, rinse, and sanitize pans when placing new product in the pan.
Employee health information was provided to employee in the kitchen.
Data loggers were placed in the sandwich make cooler and salad make cooler to monitor over the weekend. Will return Monday to pick them up.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several food items including foods in the salad make table and several foods in the deli make table cold holding at improper temperatures. Several foods that were in the bottom of the deli make table were holding at 51 F may have been attributed to a cooling issue. This product was discarded. Product in the salad make table was moved to another cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) foods in the refrigerator, the food should have been discarded several days ago.Several foods in the refrigerator were expired. A few items did not have a date and cook was unsure as whether the food had been in the refrigerator for more than seven days. Make sure to date product once it has been placed in the refrigerator.
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.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers are needed in the toppings make table by the fryers, in the salad make table, and the pepsi cooler by the bar.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the toppings make table by the fryer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature, according to the inspectors thermometer, was reading at 50 F. Ambient air temperature in the deli meat cooler reading at 48 F.
Correction: Repair the refrigerator 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 refrigerator, 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: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer. Built up food debris noted on the slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No chlorine sanitizer was running through the dish machine. The bucket of sanitizer was empty. After being replaced and primed, dish machine was working properly. Check the machine at least once a day to ensure it has sanitizer and soap.
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.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door observed propped open upon arriving.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the waitstaff area.
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: Walls throughout the kitchen are in need of being cleaned. Table under the mixer is in need of being cleaned.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained. Hand sink in the kitchen and at the bar outside are in need of being cleaned. Men's employee rest-room is in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Abundant amount of fruit flies noted around the beer taps at the bar.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/21/2015 | Routine | |
Unsure what the issue is with the steam table. Water was a bit low but this may or may not be the issue.
Inspector will return later this week to check to ensure that foods are maintaining the the proper temperature.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chili, marinara, and sloppy joe mix in the steam table, on the left hand side of the cook line, hot holding at improper temperatures. Food was voluntarily discarded.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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04/27/2015 | Follow-up | |
Drinks in the kitchen must have a lid with a straw.
Do not over stock pans in the top of the make table cooler.
Ice buckets must be inverted.
When cooling product, place product in an ice bath, place in shallow pans, or use any other effective method of cooling.
Will return on/about April 27, 2015 for a follow-up inspection.
- Critical: Cooling* (corrected on site)
Observation: Grilled chicken 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 within a total of 6 hours from 135°F to 41°F. 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 - Hot Holding* (corrected on site)
Observation: Foods in the steam table on the right hand side hot holding at improper temperatures. If this unit is not capable of maintaining product at 41 F or below, a new unit must be purchased.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: Thermometers are needed in the make table on the right hand side of the cook line and in the drink cooler new the bar. A new thermometer should be added to the salad make table. Make sure it is placed by the door of the unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice deflector shield is in need of being cleaned.
Correction: Clean the 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: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Observed a hose attached to the faucet of the three compartment sink.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Critical: Plumbing System Maintained in Good Repair (corrected on site)
Observation: Water was turned off to the only hand sink in the kitchen. Plumber arrived during todays inspection to repair the sink. Kitchen manager explained that sink had not been operational for several days.
Correction: Repair and maintain all plumbing components and fixtures.
- Outer Openings - Protected (corrected on site)
Observation: Doors were observed propped open to the kitchen and the smoking patio. Keep screen door closed to the kitchen. Door to smoking patio cannot be propped open, even if screen door is added.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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04/14/2015 | Routine | |
New menus have not been printed. Management have starred steaks on the menu until new menus are printed. Again, email menu to inspector prior to printing.
Fax new kitchen managers certifications ASAP.
No violation noted during this evaluation. | 01/07/2015 | Follow-up | |
A follow-up inspection will occur on/about January 06, 2014.
Email menu prior to printing to ensure compliance.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: The tags for the raw oysters are not available or are discarded immediately after the container is empty. Raw oysters on the half shell observed in the walk-in cooler from a banquet over the weekend. Tags must remain with oysters until the last oyster is sold. Shellstock tags must be retained for 90 days. Oysters were discarded.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: Several prepared ready-to-eat (RTE) items in the refrigeration units was not discarded by the ""consume by"" date. Foods must be discarded within seven days. All ready-to-eat foods must be labeled within 24 hours of being made. Several foods were discarded.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Steak that may be added on to steaks is not asterisked on the menu denoting that it may be cooked to the customers liking.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The temperature measuring device probe was not observed cleaned before use.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory by the cook line.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the men's employee 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
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Handwashing facilities are unclean and not maintained in the men's employee rest-room. Foul odor noted in the women's rest-room.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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12/09/2014 | Routine | |
| No violation noted during this evaluation. | 09/03/2014 | Follow-up | |
Hot water at the hand sink at the outside bar area was measured at 94 F.
Place new thermometer in make table on right hand side of cook line.
Fly strips may be placed in non-food prep areas.
Will return on/about September 02, 2014 for follow-up inspection.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) buttermilk and two percent milk. (buttermilk dated August 10th & August 25th and two percent August 18th) Collard greens in the walk-in cooler should have been discarded two days ago.
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.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at the outside bar was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in prep sink area is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand sink in the employee women's rest-room.
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.
- Hand Drying Provision (repeated violation)
Observation: Paper towels needed at the hand sink in the kitchen and hand sink in the waitstaff area.
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 (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 (employee women's rest-room and the inside bar)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained. (@ the bar in the wait staff area, hand sink in the kitchen and outside bar)
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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08/25/2014 | Follow-up | |
Additional food temperatures: Brisket (1-1.5 hours) - 90-100 F, Carmalized onions (1 hour) - 94, Brisket - 41, Cream cheese - 38, Foods in WIC - 39-41.
When thawing hamburger meat, meat should be submerged in running water.
Foods should be date marked within 24 hours.
Steak on the add on portion for salads should be asterisked since it may be cooked to the customers liking.
Beard guards are needed for kitchen staff with facial hair.
Will return on/about August 22, 2014 for follow-up inspection.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (cooked cuban meat for sandwich)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the make table on the right hand side of the cook line cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded two ago.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the make table on the right side of the cook line was observed at 60 F.
Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the outside bar was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in prep sink and behind storage rack for mixers not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand sink in the employee women's rest-room.
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.
- Hand Drying Provision
Observation: Paper towels needed at the hand sink in the kitchen, hand sink in the waitstaff area, and at the inside 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 (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 (employee women's rest-room and the inside bar)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. (@ the bar in the wait staff area, hand sink in the kitchen and outside bar)
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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08/12/2014 | Routine | |
Rusted shelving under prep table, by three compartment sink.
Wood behind three compartment sink should be smooth and easily cleanable. Wood at the bar and by the water dispenser should be smooth and easily cleanable.
Fax final menu prior to opening.
Operator will call before opening for a walk through.
No violation noted during this evaluation. | 06/02/2014 | Follow-up | |
Food suppliers include: PFG, Sysco, and Produce Source.
Remove wooden board above drain.
Dish machine through EcoLab.
Steramine tablets will be used for sanitizer.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler and freezer are in operable.
Correction: Repair the refrigeration 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering throughout the kitchen is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture behind the Saturn cooler is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- 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
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Entire kitchen is in need of being thoroughly cleaned.
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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05/16/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about I Don't Know Sports, 1920 W. Hundred Rd., Chester, VA 23836 »