Only cheese, hotdogs and bread served along with beer. Bar mats were recommended to be used on shelves holding glassware. The CFM was not present at time of inspection. No food was being served at time of inspection.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The tape used on equipment throughout facility is not durable, smooth, non-absorbent or easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and non-absorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the make 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach in chest freezer was observed in need of cleaning and without hinges.
Correction: Repair the above equipment 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 above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: The temperature of the 3 compartment sink at the bar was observed at 109.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Handwashing Signage/Handwashing Facilities (corrected on site)
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 in Good Repair
Observation: Areas of facility are in disrepair: Patch wall at front of bar (inside bar)
Correction: patch holes in walls and paint (so it will be easily cleanable)
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire facility is 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.
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10/30/2015 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction:
- Critical: Food - Safe and Unadulterated*
Observation: The shellfish found in the WIR were unsound or adulterated.
Correction: Ensure food is safe and unadulterated.
- Critical: Shellfish - Shellstock Identification*
Observation: The shellfish offered for sale or service bears no label.
Correction: Discontinue use of the shucked shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the WIR and make units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination
Observation: Walk in needs to be cleaned, tape needs to be removed and foam that is exposed needs to be shaved down as to not become a contaminant in food items.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Butter was observed holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat in the WIR and make 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.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the shelving is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Nonfood Contact Surfaces
Observation: The tape used to cover items is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Good Repair and Proper Adjustment
Observation: Kelvinator was observed with electrical wires and light bulbs exposed.
Correction: Repair the above equipment 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 above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Prohibitions
Observation: Clean equipment/utensils were found stored on pvc piping on wall and close to hanging brooms/dust pans.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Kitchenware and Tableware
Observation: Pots and pans were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store pots and pans with food or lip-contact surface facing downward to prevent contamination prior to use.
- Kitchenware and Tableware
Observation: Glasses were found with the food or lip-contact surface resting on surface that was soiled and not sanitized.
Correction: Store glasses with food or lip-contact surface facing downward on a surface that is clean and sanitized to prevent contamination prior to use.
- Kitchenware and Tableware
Observation: Glasses observed stored one on top of the other.
Correction: Store glasses with food or lip-contact surface facing downward and protected to prevent contamination prior to use.
- Critical: Plumbing System Maintained in Good Repair* (corrected on site)
Observation: Observed plumbing in disrepair.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Critical: Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Entire facility noted in need of heavy 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/05/2015 | Routine | |
Form 1B left with manager. No bulk containers, trash will be collected in trash cans only. Spoke with manager about monitoring the temperature of the walk-in refrigerator. Shellfish tags observed. Temperature log left with manager.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Cooked beef and cooked chicken observed cold holding at improper temperatures of 42°F and 43°F in the walk-in refrigerator in the kitchen. Unit was in frequent use and heavily packed.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in refrigerator was overstocked with food items and beer kegs and is not sufficient in number or capacity to meet the food storage demands of the establishment. The air is circulating unevely in the unit. Repair technician called and adjusted unit.
Correction: Provide additional cold holding equipment necessary to maintain food items at 41°F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of toxic, cleaning chemicals are not properly labeled while being stored under the sink in the bar area.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of toxic cleaning compound in a spray bottle are not properly stored to prevent the contamination of equipment, utensils and single service items, on the equipment storage shelf in the kitchen
Correction: Containers of toxic cleaning compunds must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/19/2014 | Routine | |
All previously noted violations corrected.
Facility recommended for permit. Letter of Authorization provided to operator for business license.
No violation noted during this evaluation. | 05/09/2014 | Pre-Opening | |
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