No violations noted. Floor renovation schedule for next week.
No violation noted during this evaluation. | 12/22/2015 | Routine | |
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice machine interior was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine 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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floors in the kitchen is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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07/30/2015 | Follow-up | |
Notes:
The data logger was placed to monitor temperature of True RIC near ice machine.
Maintenance call was placed to get sandwich unit checked and repaired. Relocate all foods into walk-in cooler.
Kitchen floors are chipped and not easy to clean anymore, spoke to Manager several times, no response.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All TCS foods in the salad make-up table cold holding at improper temperatures. Relocate all foods into walk-in cooler.
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: The sandwich make-up table is not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust sandwich unit 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice machine interior was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floors in the kitchen is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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07/29/2015 | Routine | |
The walk-in cooler got adjusted to 32 F. All TCS foods found at 38 F in the walk-in cooler.
No violation noted during this evaluation. | 03/06/2015 | Follow-up | |
Notes:
Maintenance is working on the walk-in cooler adjustment at the time of inspection. Gas was added to it. The follow-up inspection will be conducted on March 6, 2015.
Plumber call was placed to work on 3 VAT sink pipes downstairs in the bar area.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced/chopped tomatoes, tuna salad, cut melon, half/half cold holding at improper temperatures in the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/03/2015 | Routine | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Do not forget to date mark Everything that is not used within 24 hours.
No raw /partially cooked seafood served in the facility.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No sanitizing solution available at the time of inspection.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Auju and Marinara sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine interior was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The faucet to the 2 VAT sink in the main kitchen is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: The wall surface on the corner near ice cream chest is not maintained in good repair
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: The ceiling tiles in the kitchen prep area around AC fans 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.
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10/16/2014 | Routine | |
Notes:
New thermostat have been ordered for kitchen reach-in cooler, no PHFs stored on the bottom of the refrigerator.
Bar hand sink is properly working along with a faucet to 3 VAT sink.
All violations have been corrected since the last inspection.
No violation noted during this evaluation. | 07/23/2014 | Follow-up | |
The follow-up inspection will occur on July 22, 2014
Hot water must be turned on in the bar sink downstairs.
Floors in the kitchen have been resurfaced partially, work in the progress.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw chicken. Chicken found at 75 - 76 F. Discarded.
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 - Cold Holding*
Observation: PHFs on the bottom shelf of True reach-in cooler next to sandwich unit 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: The True reach-in cooler next to sandwich unit doesn't support cold holding temperature of 41 F or less.
Correction: Repair/adjust RIC 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Water Pressure
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: bar kitchen hand sink downstairs.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.
- Plumbing System Maintained in Good Repair
Observation: The faucet to the 3 VAT sink in the bar is in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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07/11/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
Notes:
There is one unlabeled container with white flour like food in the kitchen that needs to be labeled.
Sanitizing solution in the buckets tested at 50 ppm.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach-in freezer near hand sink is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The kitchen floor material does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Cracks in the floor along the prep and dish wash area.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Raid ant&roach spray found in the downstairs bar area among other chemicals.
Correction: Remove unnecessary poisonous or toxic materials.
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04/09/2014 | Routine | |
Notes:
Kitchen floors will be resurfaced and painted over in January 2014, kitchen will be closed at the time.
- Critical: Cooling*
Observation: Chicken and beef chili from last night noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the True reach-in freezer and 3 door Raetone freezer.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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12/27/2013 | Routine | |
Critical violation must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Hand washing sink got installed downstairs.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) rice and roast beef in the refrigeration unit is 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.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material (floor paint) located at dish wash area does not meet the standard of: . smooth, durable and easily cleanable
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the several reach-in coolers and freezers in the kitchen area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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09/25/2013 | Routine | |
All critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Intense cigarettes smoke noticed in the employee ladies restroom. Cease smoking inside the facility!!
Place an additional hand washing signs in every restrooms used by employees.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Onion soup hot holding at improper temperatures (basement bar)
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There is no handwash lavatory at basement bar area, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at basement bar to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located near walk-in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Ceiling tile is loose.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the 3 door freezer located near walk-in cooler, 2nd floor bar refrigerator and rear reach-in cooler near ice machine.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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06/19/2013 | Routine | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Maintenance call was placed during inspection to get Coca Cola unit repaired.
Discussed proper hand washing, when and where to wash procedure with PIC.
Also reviewed employee health policy.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hot dogs, tuna and ham sandwiches cold holding at improper temperatures in the bar refrigerator downstairs.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Coca Cola refrigeration unit downstairs used to store daily sandwiches found at 45 F internal temperature.
Correction: Repair the refrigeration unit downstairs 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at the bar downstairs, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at bar downstairs to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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03/13/2013 | Routine | |
Additional Food Temperatures (degrees F.):
Cold Holding: Crab cakes - 39, Chicken, raw 1/8 cut - 34, Ground beef, raw - 41, Beef Rib-Eye, raw - 41, Chicken wings - 41
No violations noted at time of inspection.
No violation noted during this evaluation. | 02/08/2012 | Routine | |
Additional Food Temperatures (degrees F.):
COLD HOLDING - Hamburger patties, raw - 40.3, Refried Beans - 41, Ground Beef, raw - 41, Roast Beef, sliced - 40.8, Baked Potatoes - Cold Holding -40.5
COOLING - Chili w/ Beans < 1 hr. - 90.5
No violations noted at time of inspection today.
Facility has accurate calibrated food testing thermometer and chlorine sanitizer testing kit. Hobart dish washer is working properly and hitting 180+ degrees F. for effective sanitizing as evidenced by the the attached thermolable.
No violation noted during this evaluation. | 02/18/2011 | Routine | |
Additional Food Temperatures (degrees F.):
Cold Holding: Tomatoes, sliced - 36, Cole slaw - 37, Crab cakes - 38, Hamburger patties, raw - 38, Chicken breasts, bnls., raw - 41, 40, Beef tenderloin, raw - 38, Tomatoes, diced - 43, Tomato meat sauce - 42, Fish filets, raw - 42, Ground beef, raw - 41
Hot Holding: Mashed Potatoes - 136, Roast Beef , sliced in gravy - 147
Adequate food testing thermometer and chlorine test kit are on hand. Chlorine sanitizer concentration in the wiping cloth container tested above 200 ppm and was adjusted to 100 ppm. Dish machine is properly sanitizing as indicated by a 160 degree F. thermo-label test strip run through the machine.
- Equipment and Utensils - Good Repair and Calibration
Observation: Several baking racks, both full size and hotel pan size, were observed in a condition preventing effective maintenance and easy cleaning. The racks are worn and rusting
Correction: Discard and replace the baking racks to provide surfaces that are smooth and cleanable per Part IV, Article 1 and 2 of this chapter.
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11/18/2010 | Routine | |
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