Abbreviations: WIC - walk in cooler
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the linen under the plates and inside of the prep unit is not corrosion resistant, nonabsorbent, and/or smooth. Person in charge stated that the linens are changed out every two weeks. I told the person in charge to removed the linen, or change it out every 24 hours.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink in the basement and the hand sink in the first floor ladies room are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The ice bin at the second floor bar was observed in a state of disrepair and damaged. The door is not attached to the unit.
Correction: Repair the ice bin to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises. Observed an unused non-functioning ice machine on the second floor.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior surfaces of the ice machines at the third floor bar and in the basement , and the soda nozzles of the kitchen soda dispenser, which were in contact with non-potentially hazardous food items (ice, soda) were observed soiled with accumulations of grime and debris.
Correction: Clean the interior surfaces of the ice machines at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven at the server's station was observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the stand mixer base in the basement prep area, 2-outer surfaces of the basement reach in cooler and chest freezer, 3-the table mixer base in the kitchen, 4-the interior of the reach in cooler in the basement, 5-inside of the fryer cabinets.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in on the stairs between the basement and the kitchen and the stairs between the kitchen and the second floor is not smooth and easily cleanable. Both staircases need to be sealed.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in the second floor ladies room is not smooth and easily cleanable. Ceiling tiles appear to have been replaced with unfinished dry wall.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a wide open window at the top of the stairs leading to the kitchen. Window was closed during inspection.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the prep area in the basement.
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 at the basement prep 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 (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink in the basement. Sign provided during inspection.
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 (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1-the floor in the walk in cooler (broken concrete and steel plate), 2-an abundance of broken and/or cracked floor tiles throughout the facility, 3-broken wall tiles near the dish machine and in the second floor men's restroom, 4-the frame around the door between the kitchen and the dining room (broken), 5-the light fixtures above the prep area (wires hanging down), 6-light cover above the cooks line (broken).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: 1-the walls under the dish machine staging tables, 2-the floor under and behind the soda dispenser, 3-the wall behind the cook's line..
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a case of bleach stored next to dry rice and flour in the basement. Bleach was moved during inspection.
Correction: Containers of bleach must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/30/2016 | Routine | |
Abbreviations: WIC - walk in cooler
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk in cooler interior door, walls and floor was observed in a condition that prevents necessary maintenance and easy cleaning. The metal surface is peeling from the door and floor, the metal has separated at on the wall and the floor is so damaged that the concrete floor under the floor is breaking up.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture around the walk in cooler and freezer is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Several light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1-the floors near the stairs to the basement, 2-the tile on the dishroom window/passthrough, 3-the floor at the third floor bar.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/15/2015 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wooden shelf on the beer kegs is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk in cooler interior door, walls and floor was observed in a condition that prevents necessary maintenance and easy cleaning. The metal surface is peeling from the door and floor, the metal has separated at on the wall and the floor is so damaged that the concrete floor under the floor is breaking up.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There is no handwash lavatory at the third floor bar, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at the third floor bar to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture around the walk in cooler and freezer is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Several light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1-the floors near the stairs to the basement, 2-the tile on the dishroom window/passthrough, 3-the floor at the third floor bar.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/15/2015 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken. Observed chicken being thawed in standing water. Instructed person in charge on proper thawing techniques. Chicken was placed under running water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked chicken, corned beef, sliced turkey and other items in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wooden shelf on the beer kegs is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the prep unit, basement chest freezer, the basement reach in freezer and other units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk in cooler interior door, walls and floor was observed in a condition that prevents necessary maintenance and easy cleaning. The metal surface is peeling from the door and floor, the metal has separated at on the wall and the floor is so damaged that the concrete floor under the floor is breaking up.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of coleslaw and other items..
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the food slicer in the basement was observed soiled with food debris. Slicer was cleaned during inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the interior of the ice machine in the basement, the ice machine at the third floor bar and the soda gun nozzle on the second floor bar, which was in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled. Microwave was cleaned during inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the condenser and fans in the walk in cooler, 2-the beer keg piping and gauges, 3-inside of the fryer cabinets, 4-inside of the prep unit, 5-the gaskets on all coolers, 6-outside surfaces of the walk in cooler and freezer, 7-the interior of the walk in cooler and freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There is no handwash lavatory at the third floor bar, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at the third floor bar to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stal in the third floor restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the basement is not smooth and easily cleanable. The basement floor needs to be re-sealed. The walk in freezer's floor is covered with rust and also needs to be sealed.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture around the walk in cooler and freezer is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Several light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1-the floors near the stairs to the basement, 2-the tile on the dishroom window/passthrough, 3-the floor at the third floor bar.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: 1-the stairs to the basement, 2-the walls near the stairs to the basement, 3-the kitchen wall behind the stove and flattop grill, 4-the floor at the third floor bar.
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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04/15/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Operator has corrected most deficiencies noted in the Food Establishment Inspection Report for the routine inspection conducted on April 21, 2014. Per owner, the interior of the WIC door and the exterior of the WIF door as well as the floor in the WIC are in the process of being repaired/replaced. Please call the Health Department when the repairs have been accomplished. The ice machines in the basement storage area and the ice machine on the 2nd floor are not currently in use.
Discussed with operator: 1. please cease and desist all smoking in this non smoking facility 2. one compartment of the 3 compartment sink in the 2nd floor bar and the 3rd floor bar will be utilized for handwashing
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed milk, in the 2nd floor bar refrigeration unit, was not properly dated for disposition after opening. PIC voluntarily discarded the milk during this followup inspection.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Observed an employee smoking in the non-smoking 3rd floor bar area.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area. Discontinue smoking in the smoke free facility.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: EQUIPMENT was observed in a condition that prevents necessary maintenance and easy cleaning. 1. inside of the door to the WIC is in disrepair 6. exterior of the door to the WIF is in disrepair 7. floor in the WIC is in disrepair
Correction: Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of sun dried tomatoes.
Correction: Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. 1. there is a gap at the front door when the door is closed
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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05/28/2014 | Follow-up | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
No food prep going on during inspection. Per operator, he is in the process of repairing the floor of the WIC. Discussed with operator: 1. address the noxious odor that is in the basement area near the soda boxes 2. provide test kits for use at both the 2nd floor and the 3rd floor bars.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed milk, in the 2nd floor bar, in the refrigeration unit was not properly dated for disposition after opening. PIC voluntarily discarded the milk during this inspection.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the EQUIPMENT is not safe. Observed a trash can liner covering the mixer.
Correction: Repair or replace the EQUIPMENT to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in several units, including the upstars bar RIC, the prep unit, the basement chest freezer, and the Montgomery Ward RIF unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Responsibilities of Owner or Proprietor
Observation: Observed an ash trays, filled with cigarette butts, in the non-smoking 3rd floor bar area.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device that was operable. The food thermometer was in need of a new battery.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Ensure all food thermometers are operable at all times the facility is open for business.
- Equipment - Good Repair and Proper Adjustment
Observation: EQUIPMENT was observed in a condition that prevents necessary maintenance and easy cleaning. 1. bottom shelf of the wait station table in the kitchen area 2. table under the grill 3. drain covers not holding water in the 2nd floor upstairs bar 3 compartment sink 4. prep unit in the kitchen area is leaking - wet towels observed on the bottom of the unit due to leaking 5. inside of the door to the WIC is in disrepair 6. exterior of the door to the WIF is in disrepair 7. floor in the WIC is in disrepair 8. observed standing water in the bottom of the beer cooler in the 3rd floor bar
Correction: Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer container was observed reused for the storage of tartar sauce.
Correction: Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1.grill master.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the EQUIPMENT was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. 1. basement ice machine
Correction: Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the EQUIPMENT has accumulations of grime and debris. 1. interior of both fryers
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The quaternary ammonium sanitizer concentration level in the 3 compartment sink at the 2nd floor bar measured 100 ppm. Proper concentration level of quaternary ammonium is 200 ppm. Corrected to 200 ppm.
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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food trays, on the bottom shelf of the wait table in the kitchen area, 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.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at the 3rd floor bar, preventing routine handwashing by food workers. 2. the handwashing sink at the 2nd floor bar is nonfunctioning - no faucets.
Correction: Install an additional handwash lavatory at LOCATION to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the WIC not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. 1. there is a gap at the front door when the door is closed 2. front door was observed open upon entering facility
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Mops - Drying Mops (corrected on site)
Observation: Mops, in the kitchen area, not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/21/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
No food prep going on during inspection. Chlorine sanitizer concentration level in the dishmachine measured 50 ppm. Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket in the prep area and in the upstairs bar area measured 200 ppm.
Observed two live insects in the basement soda box area of facility during this inspection. Please submit a copy of the latest pest control work order to the Health Department.
Discussed with operator:
1. ensure all refrigeration units are equipped with thermometers
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: Food from damaged packaging offered for sale or service. Observed a dented can of mushrooms and a dented can of tomatoes on the basement can rack.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked FOODS are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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10/23/2013 | Risk Factor | |
The 3 compartment sink at the 2nd and 3rd floor upstairs bars are used as handsinks and dumpsinks
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair. 1. floor in the WIC 2. several areas of the floor in the main kitchen 3. missing floor drain cover at the cookline 4. broken light fixture cover in the kitchen area 5. tile on wall at the pass thru near the garbage disposal area 6. floor tiles in the upstairs bars
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/30/2013 | Follow-up | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Discussed with operator: 1. ensure there is no smoking in facility - observed a cigarette butt on the floor in the 2nd floor bar area. Observed good glove use, food handling procedures, food storage, cooking and cold holding temperatures during this inspection.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous chicken and ground beef.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee don new gloves without washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: The FOOD is not from an approved food preparation/processing facility. Observed a food item in the reach in cooler which the PIC identified as potato soup. PIC advised that the food item was made at another facility. PIC voluntarily discarded the potato soup during this inspection.
Correction: Obtain food from sources that comply with the law.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that FOOD may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature Measuring Devices
Observation: (REPEAT) There was no temperature measuring device located in the Superior RIC.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: (REPEAT) The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There were no properly working test kits, for chlorine and quaternary ammonium sanitizer, provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. soda gun in the upstairs bar 2. ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris. 1. interior of the fry cabinet 2. fire suppression nozzles under the hood 3. the light fixtures under the hood
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Pots were found stored less than 6 inches above the floor on storage rack..
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at the 3rd floor bar, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at the 3rd floor bar to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the 2nd floor bar is in disrepair, preventing employees from easy handwashing. The faucet handles to the handwashing sink observed removed and therefore no water was servicing this handsink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Restore the faucet handles to this handsink so that it operates properly.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in Walk In Cooler is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- 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
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 (repeated violation)
Observation: Physical structure is not maintained in good repair 1. floor in the walk in cooler 2. holes in the wall behind the mixer 3. several areas of the floor in the main kitchen 4. missing floor drain cover at the cookline 5. broken light fixture cover in the kitchen area 6. tile on wall at the pass thru near the garbage disposal area 7. floor tiles in the upstairs bars
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structure noted in need of cleaning. 1. Floors and equipment at the 2nd and 3rdfloor bars are in need of a detailed and thorough cleaning 2. Floors, under equipment in the kitchen area
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Observed dead alleged insects on the floor in the basement storage area.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped alleged insects were observed in glue traps throughout the basement storage area.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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04/11/2013 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employee failed to wash hands between glove changes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed two dented cans in the basment storage area.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed flour scoop and sifter stored in the flour bin with the handles in contact with the flour.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored on the prep counter in the kitchen. Also observed Bag-In-Box soda boxes stored on the floor in the basement and bags from Bag-In-Box bags that were connected to the soda system sitting on the floor of the basement.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed potato skins stored in the freezer uncovered.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the food that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 2 door prep table cooling unit or the display cooler in the dining room.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door on the 2 door prep table cooler and the ice bin in the upstairs bar was observed in a state of disrepair and damaged.
Correction: Repair the 2 door prep table unit, the ice bin and the deep fryer 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises. Observed a large glass display cooler on the main level by the kitchen, a small coke cooler in the upstairs bar and a deep fryer in the kitchen that were not working.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the small coke cooler in the upstairs bar is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Insdie of the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surfaces of the sheet pans and the pizza screens are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the sheet pans and the pizza screens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the outside of the ice machine and the portable ice chests in the upstairs bar have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Cookware were found stored on a shelf less than 6" off on the floor below the bread storage area on the cook's line.;Store cookware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at the top floor bar, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at the top floor bar to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the kitchen handsink is slow to drain. Observed that ther sink in the upstairs bar does not have working water.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: The faucet at the 3-compartment sink in the basement is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: The faucet handles for the sprayer over the garbage disposal in the dish machine area are missing.
Correction: Repair and maintain all plumbing components and fixtures.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in upstairs bar is not smooth and easily cleanable. Observed bare plywood flooring in this location.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in WIC 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 station in the upstairs bar.
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 all lavatories 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 (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1-Chipped and broken floor tiles throughout the facility, 2-the broken light fixture above the RIC, 3-the missing drain cover on the cook's line, 4-missing light covers in the dish machine area, 5-broken tiles in the pass through window between the cooks area and the dishroom, 6-the floor in the WIC, 7-broken light fixture in the WIC, 8-missing light cover in the upstairs men's room, 9-broken light cover near the stairs in the kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following items are noted in need of cleaning: 1-the floors under the deep fryers. 2-the fire suppression nozzles and the light covers under the ventaliation hood, 3-the spice shelf, 4-the fan condenser fan covers in the WIC, 5-the walls, floors and molding in the upstairs bar area.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mops stored on the floor next to the stairs in the kitchen
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed water pooling neaar the ice cooler in the upstairs bar and a pool of soda syrup by the Bag-In-Box rack in the basement
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped roaches were found on the premises in the basement.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of pesticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a Hot Shot No Pest Strip located next to the beef tap in the upstairs bar.
Correction: Containers of pesticide must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/11/2013 | Training | |
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