Non-critical violations must be corrected within 30 days.
Sanitizer in dish machine tested at 100 ppm.
- Plumbing System Maintained in Good Repair
Observation: The faucet to mop sink is leaking.
Correction: Repair and maintain all plumbing components ans fixtures.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at both bathrooms and bar hand sink 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.
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01/21/2016 | Routine | |
The hoods were professionally cleaned on 9/3/15.
The MUT and WIC had the thermostats replaced in them and are holding good temperatures.
More detailed cleaning is being done along the cook line.
One of the owners has signed up to take ServSafe in October.
No violation noted during this evaluation. | 09/14/2015 | Follow-up | |
Notes:
1. Get the hoods professionally cleaned.
2. Get the MUT cooler and WIC serviced immediately. Make sure to not keep any temperature control for safety foods in these two coolers.
3. Work on doing detailed deep cleaning. Build-ups need to be removed!
4. Keep all tools/equipment out of the food preparation areas.
5. Wipe down the inside of the ice machine routinely to prevent mold build-ups.
6. Owner has already signed up to attend ServSafe in October 2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods stored in the MUT cooler (sour cream, sliced cheese, deli meats, sliced tomatoes, coleslaw) cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The MUT cooler and WIC was observed in a state of disrepair and damaged. The MUT cooler was measured at 49 F and the WIC measured at 46 F. Only produce is stored in the WIC at this time.
Correction: Repair the WIC and MUT cooler 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 WIC and MUT cooler, replace them with ones that meet the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All along the cook line noted in need of cleaning. Clean all build-ups on top/sides/backsplashes of the stove and fryers.
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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09/01/2015 | Routine | |
Detailed/deep cleaning needed along/under the cook line area. Monitor the temperature of the MUT cooler. If the ham and turkey does not get colder in it's new location lower the thermostat of the unit, or move temperature control for safety foods to the 2-door RIC unit.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine had pink and black mold growing along the inner shield/ledge. Ice scoop holder had some mold on the interior as well.
Correction: Clean the interior surfaces of the ice machine at any time when contamination may have occurred, wash the ice scoop and ice scoop holder at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Area behind/along/on the cook line equipment noted in need of cleaning. Grease build-ups present.
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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03/30/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine tets strips and an Employee Health policy (FDA Form 1B) was issued and discussed at this time. I also discussed with the operator the inclusion of a Consumer Advisory on the menu for the steak and possibly the hamburgers that may be offered undercooked to the consumer.e operator was observed cleaning the cookline stove at this time.
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The current operator listed on the ABC license and county tax information is Shamrock Pub Inc.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food ( a container of sliced citrus and bottles of drink syrups were observed stored in the bar consumable ice)
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) mounted on the walk-in cooler exterior is not accurate ( milk is currently stored in the walk-in cooler).
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Handwashing Cleanser - Availability
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.
- 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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees ( bar area and male and female restrooms)
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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10/27/2014 | Routine | |
Adequate thermometer, chlorine dish machine, chlorine sanitizer, and test kit. Reviewed employee health.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Under/along cook line area 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.
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05/21/2014 | Routine | |
Adequate thermometer, chlorine sanitizer bucket, chlorine dish machine, and test kit. Reviewed employee health.
Contact the inspector once the hoods have been cleaned and detailed cleaning has been completed. Work should be taken care of within a maximum of 30 days.
Recommend completely emptying and cleaning the ice machine once a month.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Pink and black mold present along inner ledge of ice machine.
Correction: Clean the inside of the ice machine as often as necessary to prevent mold build-ups, or per manufacturer specifications.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Under/along cook line and side wall and cook line equipment itself is noted in need of cleaning. Food debris/grease build-ups present.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Were due for professional cleaning in October 2013.
Correction: Maintain hood system vent filters in a clean condition.
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12/18/2013 | Routine | |
Adequate thermometer, chlorine dish machine, chlorine sanitizer at bar, chlorine sanitizer (re-mixed upon request), and test kit. Reviewed employee health.
Hoods due for professional cleaning in October.
Maintain cleaning along cook line area.
Keep tools/maintenance materials in designated areas away from food preparation/food storage.
Wipe down inner ledge of ice machine on a routine basis.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tests at 200 ppm+)
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm)
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06/11/2013 | Routine | |
Adequate thermometer, chlorine dish machine, chlorine sanitizer, and test kit. Reviewed employee health.
Make sure not to over mix sanitizer solution. 1/2 cap of bleach is adequate for the size of container being used.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Areas along/underneath cookline area, sides/backsplashes of equipment 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 -- tested at 200 ppm.
Correction: Utilize only bleach water (50-100 ppm) that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces.
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01/23/2013 | Routine | |
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