Ok for Permit.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee fail to wash hands after entering the kitchen before preparing 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 - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed gravy held between 117-120 degrees.
Correction: Reheat to 165 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed rice out between 44-50 degrees.
Correction: Don't let food sit out long when serving. Keep it refrigerated below 41 degrees or keep it hot over 135 degrees.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Observed the right faucet of the 3 compartment sink has a leak in the cold water handle.
Correction: Repair leak.
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03/14/2016 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed several dishes and utensils still soiled.
Correction: Make sure all dishes are cleaned thoroughly.
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11/23/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Observed food being held at less than 135 degrees on the stove.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Discard food or reheat the food to 165 degrees.
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08/07/2015 | Risk Factor | |
Permit Issued
No violation noted during this evaluation. | 05/20/2015 | Follow-up | |
If salted cod is going to be served to the public, a receipt or invoice from the place of purchase is required (Currently for employees only).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food sitting out and food in the refrigerator greater than 41 degrees.
Correction: Keep an eye on refrigerator to make sure it is holding food below 41 degrees, if it isn't, call to have it fixed. Food that is being kept out for time needs to be marked with the time it goes out or the time to discard it. It can be kept out for 4 hours, or if it is at 41 or below when it gets put out, it can stay for 6 hours unless it goes over 70 degrees.
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05/18/2015 | Follow-up | |
Data logger left in refrigerator, 2 door refrigerator may not be holding adequate temperature.
- Thawing (corrected on site)
Observation: Goat was sitting out on the prep table to thaw.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed grilled veggies between 103-120 degrees on the hot table.
Correction: Reheat to 165 degrees to continue holding hot or discard the veggies.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food sitting out and food in the refrigerator greater than 41 degrees.
Correction: Keep an eye on refrigerator to make sure it is holding food below 41 degrees, if it isn't, call to have it fixed. Food that is being kept out for time needs to be marked with the time it goes out or the time to discard it. It can be kept out for 4 hours, or if it is at 41 or below when it gets put out, it can stay for 6 hours unless it goes over 70 degrees.
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05/13/2015 | Routine | |
- Toilet Room Receptacle Covered
Observation: No covered receptacle for the women's restroom.
Correction: Provide a trash receptacle with a lid.
- Light Bulbs Protective Shielding
Observation: Observed on light bulb missing a protective cover and the caps for the light shields in the dish room were missing.
Correction: Put a protective cover on the light and get caps for the light shields.
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04/15/2015 | Follow-up | |
Remove any equipment or items that will not be used from the facility. Make sure to clean and sanitize all equipment and utensils/dishes before receiving any food. Food will be delivered 2-3 times per week. All refrigeration equipment is working well.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed torn gaskets on the refrigerators. Observed holes in the walk-in where beer lines ran out of the cooler to the bar.
Correction: Replace the gaskets on the walk-in cooler and the 2 door refrigerator. Plug holes in the walk-in cooler where the beer lines ran to the bar.
- Plumbing System Maintained in Good Repair
Observation: Leak on the right faucet of 3 compartment sink. Mop sink is also broken.
Correction: Mop sink is being replaced. Have the leak on the 3 compartment sink fixed.
- Floors, Walls, and Ceilings - Cleanability
Observation: Several broken tiles throughout the kitchen and walk-in.
Correction: Replace broken tiles so that the floor will be easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Some parts of the alcove/coving are missing and/or coming loose from the wall.
Correction: Make sure to reseal and replace the alcove/coving along the base of the walls throughout the facility.
- Hand Drying Provision
Observation: No paper towels available at hand sink.
Correction: Provide paper towels and soap at hand sinks at all times.
- Physical Facilities in Good Repair
Observation: Boards under the bar are not sealed and are breaking apart.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed several pieces of equipment and areas under/behind equipment in need of cleaning.
Correction: Go through and clean the facility thoroughly. Make sure to clean under and behind all equipment.
- Critical: Pests-Controlling Pests*
Observation: Observed several dead roaches throughout facility.
Correction: Have a pest control company come in and treat for roaches.
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03/24/2015 | Pre-Opening | |
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