All previous violations addressed. Approved for permit.
No violation noted during this evaluation. | 11/30/2015 | Follow-up | |
Did not observe the correct health policy on site. Observed letter of notification from the landlord indicating the dumpster enclosure would be constructed no later than 12/15/2015. Prep unit is still observed in disrepair. All PHF/TCS foods were relocated and not observed time and/or temperature abused. Foods were observed to increase in temperature the closer they were to the door (back to front). All other previous violations addressed. Provided updated employee health policy. Not approved for permit.
- Employee Health (repeated violation)
Observation: Facility does not have an Employee Health Policy maintained on site.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement and keep records on site for review.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Steam prep unit was observed in a state of disrepair and damaged. Unit was not observed maintaining proper cold holding temperatures.
Correction: Repair the steam prep 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 the steam prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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11/02/2015 | Follow-up | |
Observed food handler cards and temperature charts. Did not observe employee health policy. Not approved for permit renewal until all violations are in compliance.
- Employee Health (repeated violation)
Observation: Facility does not have an Employee Health Policy maintained on site.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement and keep records on site for review.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are 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.
- Food Contact Surfaces; Cleanability*
Observation: The nonfood contact surface of the dish racks are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Replace the dish racks to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Steam prep unit was observed in a state of disrepair and damaged. Unit was not observed maintaining proper cold holding temperatures.
Correction: Repair the steam prep 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 the steam prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: Observed dumpsters without proper enclosure.
Correction: Install the proper enclosure to prevent visibility to the public.
- Physical Facilities in Good Repair
Observation: The atmospheric breaker for the mop sink is observed missing.
Correction: Replace the missing atmospheric breaker.
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10/22/2015 | Routine | |
Beer cooler and salad cooler still in need of grill covers. CFM stated the parts are currently on order. Observed employee health policy. All other violations addressed. Approved for permit.
No violation noted during this evaluation. | 10/22/2014 | Follow-up | |
Work order submitted for the dessert unit and steam cooler before inspection. PHF/TCS foods observed out of temperature/time were voluntarily discarded Observed food handler cards and temperature charts. Maintain employee health policy on site.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Ventilation Hood Systems; Filters
Observation: Filters for the back oven hood system observed without a tight fit/secure.
Correction: Provide filters that are tight fitting without gaps.
- Equipment - Good Repair and Proper Adjustment
Observation: Dessert unit, steam cooler, and top right portion of the salad cooler were observed in a state of disrepair and damaged. Beer cooler and salad cooler in need of a grill cover.
Correction: Repair the units 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 units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Refuse - Covering Receptacles
Observation: Observed dumper doors and enclosure doors open.
Correction: Maintain enclosure closed when not in use and maintain dumpster doors closed with a tight secure fit when not in use.
- Lighting, Intensity (repeated violation)
Observation: Light bulb observed out under main cookline hood system and cookline in the back area.
Correction: Replace damaged lightbulb to maintain at least 50 foot candles of light.
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10/08/2014 | Routine | |
Dessert Unit contents were immediately relocated to the Walk In Refrigerator. Bar dishwasher was observed with no sanitizer concentration. Glassware will be properly washed, rinsed, and sanitized in the kitchen. Observed food temperature charts and food handler cards. Provided new employee health policy. Observed well stocked restrooms and dumpster sites.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths. Observed wiping cloths stored improperly underneath cutting board surfaces.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: Several prepared ready-to-eat (RTE) foods 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.
- Equipment - Cutting Surfaces (corrected on site)
Observation: A cutting board was observed heavily scratched and scored on the air drying rack. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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04/16/2014 | Routine | |
Ice well behind the bar was drained, cleaned, and sanitized. Back cookline ventilation hood system will not be in operation until a routine cleaning system is performed. Approved for permit.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The Certified Food Manager was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Unopened beer bottle was observed located in the ice well behind the bar.
Correction: Protect the ice in the well from miscellaneous sources of contamination by storing bottles of beer in appropriate beer cooler.
- Critical: Cooling*
Observation: Roast slices and mashed potatoes noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Icecream freezer was observed in need of a defrost. Observed cookline prep unit with a damaged shelf. Observed icesicle formation in the walk in freezer
Correction: Repair/ replace equipment listed above 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, grease, and/or other debris: The ventilation hood system of the back cook line.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Glassware behind the bar was observed stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the cookline in the back.
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
- Physical Facilities in Good Repair
Observation: Shelving unit behind the salad bar area prep is not maintained in good repair, allowing the surface to not be smooth, easily cleanable, or durable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the cleanability of the shelving units.
- Conformance with Approved Procedures
Observation: Cooling temperature logs are not being maintained by the establishment.
Correction: Maintain accurate cooling temperature logs.
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10/21/2013 | Routine | |
Observed Food Handler's Cards for all employees currently on the schedule. There is also a notice posted in the office informing the other employees that they will not be included on the schedule until the FHC is obtained. Observed up to date Time as a Public Health Control documentation for appropriate food items. The Southbend Oven cleanliness has been addressed and is now on a mandatory weekly cleaning schedule. Observed multiple temperature logs for each cooling unit as well as thermometers in all units. Quix Plus is now utilized for accurate sanitizer concentration in sanitizer buckets. Observed a new Sanitation Policy for behind the bar area.
Facility is well organized, maintained, and clean. The structural damages have been addressed allowing all surfaces (floors, ceilings, and walls) to be smooth and easily cleanable.
No violation noted during this evaluation. | 07/18/2013 | Follow-up | |
Provided time as a public health control documentation and CFM training schedule.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Ice*
Observation: The ice machine was observed with mold and debris.
Correction: Clean and sanitize the ice machine to remove the mold and debris.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed a bowl being used as a scoop in the rice storage container.
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 and the container.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Observed food (beans) stored in a non-food grade container.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the bottom shelf to the left of the main grill line is not smooth, contains cracks, chips, or pits and can not be easily cleaned because it is lined with tinfoil.
The ventilation system in the adjacent prep area was observed painted.
Correction: Remove the tinfoil from the the shelf to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
Remove the painted surface of the hood system.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Turbo Air prep 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 - Food Equipment, Certification and Classification
Observation: The following items are intended for household uses and are not approved for use in a commercial food establishment: microwave by the tea dispensers.
Correction: Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
- Sanitizing Solutions, Testing Devices
Observation: Observed the concentration of the chemical sanitizing solutions below required ppm levels.
Correction: Maintain the sanitizing solutions concentration at safe and effective levels.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: slicers and processors in the main prep room.
The stainless steel equipment in the main kitchen area was observed in need of cleaning to remove the grease and oil build up.
The interior and exterior Southbend Oven was observed unclean with an accumulation of grease.
Correction: Clean and sanitize these surfaces for food contact.
Clean the stainless steel equipment in the main kitchen area as needed to prevent the accumulation of soil and debris.
Clean the Southbend Oven on an as needed basis to prevent the accumulation of grease inside the cooking unit.
- Equipment and Utensils, Air-Drying Required
Observation: Dishes were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Glassware were found stacked behind the bar.
Utensils were found in unclean storage containers behind the bar and in the main kitchen.
Correction: Store glassware in a single layout to prevent chipping/breakage.
Maintain cleanliness of storage containers for the utensils on an as needed basis.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: A handwashing station was observed blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the barrier preventing its use.
- Insect Control Devices; Design and Installation
Observation: Insect control device is located over the centralized refrigeration cooler in the center of the kitchen where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens
- Outer Openings; Protected
Observation: Outer opening at the back of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Hand Drying Provision (corrected on site)
Observation: Disposable towels were not provided at all the hand washing stations.
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
Observation: Less than 50 foot candles of light was noted around the main cook line area. Light bulb was observed out underneath the ventilation hood system.
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
- Physical Facilities in Good Repair
Observation: The walls and floors are not maintained in good repair in the dry storage area.
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 main prep room is noted in need of cleaning and organizing.
The mop room is noted in need of organizing.
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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07/08/2013 | Routine | |
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