Dishwasher follow-up: Chlorine dispenses properly at 100 ppm. Permit issued.
No violation noted during this evaluation. | 04/07/2015 | Other | |
Discussed employee health, corrective actions to violations, food handler's cards due for food staff. Permit will be issued pending repair of prep unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham and salami were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) milk was not discarded by the "consume by" date of 3/22/15.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent "consume by"date marked on the food container
- Equipment - Good Repair and Proper Adjustment
Observation: Prep cooler notholding at 41°.
Correction: Repair or adjust temperature settings of prep cooler.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: gaskets.
Correction: Clean and sanitize the gaskets.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishes were not sanitized properly.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Repair dishwasher.
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03/27/2015 | Routine | |
| No violation noted during this evaluation. | 05/29/2014 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walk in walls and ceiling 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.
- Maintenance Tools - Storing Maintenance Tools (repeated violation)
Observation: Tools, equipment, chemical and paints noted to be stored above foods and cooking equipment.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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02/11/2014 | Pre-Opening | |
- Plumbing System Maintained in Good Repair
Observation: The handsink in the men's bathroom is not connected. The hand sink behind the bar is turned off. The toilet in the women's room is not secured to the floor.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding (corrected on site)
Observation: All light bulbs are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bathroom.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bathroom.
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at any hand sinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Numerous cracks and holes in the floor coping.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Maintenance Tools - Storing Maintenance Tools
Observation: Maintenance equipment noted to be stored in such a way that could contaminate food.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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02/03/2014 | Routine | |
Move sandwich unit so that the handsink is accessible from both sides of the kitchen. Replace floor/coping tiles and fill in all holes in the walls. Provide light covers for lights in the cooking area. Provide thermometers for all refrigeration. Remove all construction debris. Clean and sanitize the equipment and facility before next inspection.
No violation noted during this evaluation. | 01/30/2014 | Routine | |
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