Note:
Maintain the floor in kitchen and in walk in refrigerator clean and dry.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishes not sanitized adequately after wash and rinse in that when tested using sanitizer test strips no change in color observed.
Correction: Operator voluntarily used three compartment sink to wash, rinse and sanitize. Repair the mechanical dishwasher to sanitize adequately.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the front food prep area observed clogged and slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site) (repeated violation)
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. Operator voluntarily provided paper towels to said facility.
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03/17/2016 | Routine | |
All potentially hazardous food registered at adequate temperature.
Dishwasher functioning adequately.
Facility in excellent condition.
No violation noted during this evaluation. | 05/26/2015 | Routine | |
| No violation noted during this evaluation. | 05/26/2015 | Complaint | |
One dead roach observed on floor in bar area. Keep floor dry and clean.
- Critical: Food - Safe and Unadulterated* (corrected on site) (repeated violation)
Observation: The Red Stag whiskey in the bar observed with one dead fruitfly in it.
Correction: Operator voluntarily discarded said whiskey. Ensure food is safe and unadulterated.
- 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
- Physical Facilities in Good Repair
Observation: Handle for cold running water broken in front handwashing facility.
Correction: Maintain handwashing facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/12/2014 | Routine | |
All potentially hazardous food tested at adequate temperature. Facility in excellent condition.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized in that when plates and utensils that ran through dishwasher were tested with sanitizer test strip no change in color was observed.
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. Operator voluntarily called the technician to have it corrected and used 3 compartment sink until its fixed.
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04/18/2014 | Risk Factor | |
All previously cited violations were corrected. The refrigeration unit holding PHF and all cold holding PHF registered below 41 degrees F. Facility in excellent condition.
No violation noted during this evaluation. | 11/13/2013 | Follow-up | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: One bottle of "Wild Turkey" whiskey observed adulterated in that one dead fruitfly observed in said whiskey.
Correction: Operator voluntarily discarded said whiskey. Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken and shrimp cold holding at improper temperatures in that said PHF registered at 52-54 degrees F in two drawer low boy refrigerator in kitchen.
Correction: Operator voluntarily discarded said food as said food had been in said location for more than 2 hours. Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked chilled rice and cut cooked chilled chicken in low boy refrigerator and reach in refrigerator respectively tested at 45 degrees F. Said food had been placed in said location for less than an hour.
Correction: Operator voluntarily relocated said food items to the walk in refrigerator.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at two lavatories used by food employees in kitchen.
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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11/04/2013 | Routine | |
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