No food prep during inspection. No food served during inspection.
Refrigeration units working well. Prep table not functioning but plans are to replace it.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the kitchen and bar area noted in need of cleaning.
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.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of cleaner and sterno cans are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners and sterno must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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10/30/2015 | Routine | |
Observed good prevention of barehand contact.
Walk-in unit had cooled down during inspection after being adjusted.
Make sure the food is touching the pan that is in contact with ice. Any food that is not in contact with the bottom of the pan will be higher than 41°F.
When slicing tomatoes for the prep unit, put half in the Victory refrigerator and rotate every two hours. This should be done will all meats and cheeses in the prep unit as well.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Hands dried with cloth trowel.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Dry hands with paper towels or an air hand dryer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the walk-in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Gaskets on the Victory refrigerator and one of the walk-ins were observed in a state of disrepair and damaged.
Correction: Repair the gasket 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 gasket, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 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: The hood, the hood filters, the cooking equipment
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings - Protected
Observation: The back door is not tight fitting.
Correction: Adjust the back door so that there are no gaps.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen due to several lights being out.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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05/08/2015 | Routine | |
Restaurant is not open since the hotel only has 4 rooms rented out.
Discussed operation, they have converted to a simpler menu.
New Risk Categorization completed.
No violation noted during this evaluation. | 03/12/2015 | Other | |
Very good labeling of foods observed. Good hand washing also observed. Facility in good shape. No foods are undercooked, only whole muscle cuts of beef i.e. steaks are cooked to order.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee observed eating in the kitchen in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may @PERSONNEL ACTION@ so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
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10/15/2014 | Risk Factor | |
Hazards corrected, thank you. Remember to keep an eye on the ice level for the prep. refr., the ice must always stay in contact with the stainless steel pans.
No violation noted during this evaluation. | 07/21/2014 | Follow-up | |
Person in charge answered several key food safety questions correctly. Please have all the hazards noted above corrected prior to the next inspection.
- 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 - Good Repair and Proper Adjustment
Observation: The warewashing machine was observed in a state of disrepair, no chemical sanitizer detected in machine. Also the make table refr. is nonfunctional, using ice for cold holding. If the unit is not used and ice is the preferred method, then remove the nonfunctional equipment. A large shallow tub of ice with containers resting down in the ice will work just as well. Ice requires constant monitoring as the ice level must be maintained with the cold item containers.
Correction: Repair the warewashing machine 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 warewashing machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The warewashing machine had no detectable chlorine sanitizer during four cycles.
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. Must use manual sanitizing in sink compartment until the warewashing machine is repaired to function properly. Sanitizing compartment of sink set up for use.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen. The kitchen is very dark, many lights not working.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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06/23/2014 | Routine | |
No hazards today. Very simple continental breakfast, operates 6:00am to 9:30am. Main kitchen ready to operate per facility owner. Operation hours are 5:00pm to 10:00pm.
No violation noted during this evaluation. | 04/02/2014 | Risk Factor | |
Restaurant is currently closed. Only operating for continental breakfast and a few banquets that were scheduled before the restaurant was closed.
Discussed remodel before reopening. Call the Health Department for an inspection before opening and if you have any questions on equipment changes.
No violation noted during this evaluation. | 12/17/2013 | Risk Factor | |
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