Good focus on food safety
No violation noted during this evaluation. | 10/06/2015 | Routine | |
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg wash at fry station was cold holding at improper temperatures
Correction: Pack in sufficient ice to ensure maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Several commercially processed ready-to-eat (RTE) soups in the refrigeration unit were not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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 and Utensils, Air-Drying Required
Observation: Pans and lexans were found stacked while 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at bar hand 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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05/28/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The bar three vat sink was set up correctly. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible.
- Non-Food Contact Surfaces
Observation: Debris build-up on the non-food contact surfaces of equipment and the walk-in cooler storage racks.
Correction: Clean the sides of equipment and the walk-in cooler racks as needed.
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11/19/2014 | Routine | |
NOTES:
* No observed violations at the time of inspection.
* Verified employee health policy, calibrated metal stem food probe thermometer, sanitizer test kit, and sanitizer concentrations.
* Certified food manager requested training for managers and food staff for next routine visit.
No violation noted during this evaluation. | 07/23/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Door handle of alto-sham observed in a state of disrepair.
Correction: Repair the nadle 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
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean beverage pitchers were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the ware washing area is being used as a dump station. Litter and food particles noted in basin.
Correction: The handwash facility identified above is to be used for washing hands only
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03/19/2014 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Stored stainless steel plans and plastic lexans were bserved soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
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12/12/2013 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the cookline fry/breading station were observed heavily scratched and scored. 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the cookline microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment and Utensils, Air-Drying Required
Observation: Food processing pans were found stacked while wet after cleaning and sanitization on the clean equipment storage rack in the warewashing area.
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.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: male and female employee restroom (the hot water temperature measured 78 degrees F)
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the male and female restroom immediately.
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06/24/2013 | Routine | |
NOTES:
* No violations observed during inspection process.
* Verified food stem thermometer, sanitizer concentration, sanitizer test kit, and employee health policy.
No violation noted during this evaluation. | 02/27/2013 | Routine | |
Non-critical violations must be corrected within 30 (thirty) days.
Facility is clean and well organized.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air) temperature measuring devices located in the most reach -in coolers are not easily readable.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar area.
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
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02/24/2011 | Routine | |
There are no violations noted during todays inspection.
No violation noted during this evaluation. | 11/12/2010 | Routine | |
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