- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The dishwasher observed drinking from an uncovered container in the dishwashing area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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12/09/2015 | Risk Factor | |
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of window cleaner was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/22/2015 | Risk Factor | |
| No violation noted during this evaluation. | 06/22/2015 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bottom interior surface of the chest reach in refrigerator (used for glasses) in the bar has an accumulation of debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster observed open.
Correction: Cover all waste containers when not in continuous use.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor in the kitchen and in the walk in refrigerator is not smooth and easily cleanable: paint observed peeling.
Correction: Resurface or recoat the floor to ensure it is smooth and easily cleanable.
- Physical Facilities in Good Repair (repeated violation)
Observation: A bank of florescent lights observed burned out in the kitchen.
Correction: Replace the burned out light tubes to ensure adequate lighting. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/01/2015 | Routine | |
| No violation noted during this evaluation. | 01/09/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food service worker observed drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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10/06/2014 | Risk Factor | |
| No violation noted during this evaluation. | 07/08/2014 | Risk Factor | |
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the bottom shelf of the food prep table next to the walk in refrigerator is rusted, making it not smooth and not easily cleanable.
Correction: Resurface the shelf to provide a non-food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the salad prep reach in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wire shelf above the dishwash prep area has an accumulation of grime.
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
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable, paint/coating is peeling.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: A bank of florescent lights is burned out in the kitchen.
Correction: Replace the burned out light tubes. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/07/2014 | Routine | |
| No violation noted during this evaluation. | 01/07/2014 | Risk Factor | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Glasses of glass dishwasher in the bar.
Correction: Ensure sanitizer is getting to food contact surfaces of glasses by checking sanitizer with chlorine test kit. Unit may need priming on occasion to ensure no air is in the sanitizer hose line. Also the sanitizer container should be checked to ensure the level is high enough to get into sanitizer system. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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08/16/2013 | Risk Factor | |
Food Temperatures, Continued: Hot Holding: Marinara Sauce: Steam Table: 191 Deg. F.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the door gasket for the Fagor reach in refrigerator has accumulations of grime.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Mops - Drying Mops (corrected on site)
Observation: Mops 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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05/15/2013 | Routine | |
| No violation noted during this evaluation. | 02/15/2013 | Risk Factor | |
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