This visit was made to conduct a follow-up inspection. A binder was delivered and I went over contents with managers. The heat sanitizing dishmachine was checked and is operating properly if you use P3.
No violation noted during this evaluation. | 04/02/2015 | Other | |
this visit was made to conduct a routine inspection. The report will be dropped off along with a binder on Thursday.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee seen drying hands with a cloth towel that was also used to wipe growlers.
Correction: Employees shall use paper towels to dry hands.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employees observed drinking from uncovered containers.
Correction: Employees may consume beverages from a cup with a lid and straw.
If employees wish to drink from an uncovered container, they must drink outside the prep/service area and then wash their hands prior to resuming duties.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: glasses.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. The heat sanitizing dishmachine is not triggering the thermolabel.
- Critical: Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front bar is being used to clean equipment and utensils.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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03/27/2015 | Routine | |
Dish machine repaired and at proper wash and rinse temperature.
No violation noted during this evaluation. | 03/05/2014 | Follow-up | |
Rep from company has not come to repair dish machine. Manager will call when he arrives and will try to visit at the same time.
No violation noted during this evaluation. | 02/27/2014 | Other | |
Dish machine not functioning properly after being preheated for one hour. Reinspect Friday, Feb. 28th. Dish machine not being used until repaired.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
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02/21/2014 | Follow-up | |
Dish machine not working properly but manager stated machine requires 1 hour to heat and unable to wait until heated. Reinspect Friday, Feb. 21st. @ 11:30 a.m.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
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02/19/2014 | Follow-up | |
Reinspect to verify high temp dishmachine has been repaired to maintain 180F temperature at manifold.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
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02/07/2014 | Risk Factor | |
Provide some separation from clean glasses and the storage area at the hand sink at the rear bar.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The ladies' rest-room toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
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02/05/2013 | Routine | |
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