Observations discussed with managers,
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The storage shelves below two work tables are in need of repair (repainting).
Correction: Repair the shelves 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 shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters above the fryuer station are in need of cleaning.
Correction: Maintain hood system vent filters in a clean condition.
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08/24/2015 | Routine | |
Observations discussed for correction with managers.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice dispensing scoop improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar's handwashing sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/06/2015 | Routine | |
Observations discussed with managers. Updated Employee Health Forms given to Certified Foodservice manager. Kitchen appear well maintained and in good sanitary condition.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice sispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The interior edge of the ice guard of the ice machine is in need of cleaning.
Correction: Clean the ice machine surfaces 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.
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07/30/2014 | Routine | |
No violations. Seasonal opening conducted
No violation noted during this evaluation. | 03/26/2014 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall joint along dishwashing table is noted in need of some 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters above the fryers are in need of cleaning. (Manager notes hood cleaning has been scheduled with a Hood cleaning company.)
Correction: Maintain hood system vent filters in a clean condition.
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09/24/2013 | Routine | |
Observations discussed with managers.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop laying on soda machine's waste grate
Correction: improperly stored between uses.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the bar reach down refrigerators.
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.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service cups observed unprotected from contamination at bar.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar's handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/09/2013 | Routine | |
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