Both dishwashers appear to be working properly.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition - dented food can.
Correction: Discard or return to distributor any food packages that are not in good condition.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the downstairs prep coolers and bar 3-door cooler.
Correction: Provide thermometers in all cold holding equipment.
- Temperature Measuring Devices
Observation: There were no thermometer in the downstairs prep coolers and in the bar 3-door cooler.
Correction: Provide a temperature measuring device in all cold holding units.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Debris on ice tea dispenser nozzle valve.
Correction: Clean and sanitize ice tea dispenser nozzle valves at least every 24 hours, when in use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the upstairs bar and downstairs kitchen handwashing sinks.
Correction: Hand soap must be provided at all hand washing sinks to encourage proper hand washing.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the downstairs kitchen hand washing sink.
Correction: Hand drying devices such as individual disposable paper towels must be provided at all hand washing sinks.
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12/29/2014 | Routine | |
Reviewed EHP, critical items, and handwashing handouts with PIC.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
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12/20/2013 | Risk Factor | |
Discussed Handwashing, and Wait Staff Rules handouts with person-in-charge .Dishwashers appear to be working properly. Quat sanitizer concentration OK.
- Food Storage - Clean and Dry Location
Observation: Inadequate storage in walk-in freezer.
Correction: Install additional shelves on existing shelving units in the walk-in freezer and/or install a cart.
- Food Storage - Clean and Dry Location
Observation: Food stored on floor in walk-in freezer.
Correction: Store food at least 6" off the floor on approved shelving or cart.
- Temperature Measuring Devices
Observation: No thermometers in the bar 3-door under-counter coolers.
Correction: Install thermometers in the bar coolers.
- Temperature Measuring Devices
Observation: No thermometer in the upstairs kitchen 2-door work-top cooler.
Correction: Install a thermometer in the upstairs kitchen 2-door work-top cooler.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Accumulation of debris on the inside of the upstairs ice tea dispenser nozzle / valve.
Correction: Clean and sanitize ice tea nozzle / valve at least every 24 hours when in use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Downstair bar handsink lacks a splashguard on the left side to protect clean equipment and food items from splash.
Correction: Install a approved splashguard on the left side of the downstairs bar handsink.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The upstairs mop sink water line to the chemical mixer / dispenser lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sink in the upstairs bar.
Correction: Hand drying devices such as individual disposable paper towels must be provided at all hand washing sinks to encourage proper hand washing.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handsinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks.
- Lighting, Intensity
Observation: Measured less than 20 foot candles of light in the walk-in cooler and walk-in freezer.
Correction: Provide at least 20 foot candles of light in the walk-in cooler and walk-in freezer. Install 100 watt frosted bulbs or fluorescent lamp equivalents.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Pump-spray container of quat sanitizer at downstairs bar not labeled.
Correction: Properly label containers of cleaning products.
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01/17/2013 | Routine | |
Dishwashers appear to be working properly. Discussed Food Safety & Sanitation List
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous foods in downstairs prep cooler (by dishwasher) and downstairs 4-drawer cooler at cooking line at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard potentially hazardous foods that have been out of temperature for more than 4 hours.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: 4-drawer cooler at cooking line and prep cooler in downstairs kitchen at 43-48 and 50-52 degrees.
Correction: Repair units to maintain food at 41 degrees or less.
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: The 2-door counter-top cooler in the upstairs kitchen is not elevated off the floor. A cleaning hazard exists..
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make one of the following corrections: 1. Install casters 2. Elevate the equipment to a minimum of 6 inches off the floor on approved legs.
- Equipment - Good Repair and Proper Adjustment
Observation: Dead bulb in 1-door upright True cooler in downstairs kitchen.
Correction: Replace dead lamp in cooler.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The digital thermometer in the 4-drawer cooler at the downstairs cooking line is not accurate.
Correction: Repair the digital thermometer, or install a thermometer in one of the food drawers.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The inside of the table top Berkel mixer head shield and safety cage has a heavy accumulation of food splatter.
Correction: Clean the mixer after use.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Heavy accumulation of debris on the inside of ice tea dispenser nozzle valve.
Correction: Clean and sanitize the inside of the ice tea dispenser nozzles at least every 24 hours when in use.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The inside of the microwave oven in the upstairs kitchen is badly soiled.
Correction: Clean the inside of the microwave oven at least every 24 hours.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handsinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Heavy accumulation of spillage and debris on floor under equipment in upstairs kitchen.
Correction: Clean floors under equipment more frequently.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Pump-spray container of cleaning product was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents.
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10/12/2011 | Routine | |
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