- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw sausage and cooked ground sausage observed cold holding at improper temperature in the walk in refrigerator.
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.
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11/24/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Italian ham and whipping cream observed cold holding at improper temperature in the walk in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device. Facility only had an infrared thermometer which only monitors surface temperatures.
Correction: Obtain at least one food temperature measuring device with a probe so employees can properly monitor the temperature of food items in the establishment, including cooking, hot holding, cold holding, cooling and re-heating. .
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Door gasket to the Ascend reach in freezer.
- Door gasket to the Ascend reach in refrigerator.
- Cabinet under the deep fat fryer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities (corrected on site)
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
Observation: Light observed burned out in the exhaust hood.
Correction: Replace light to ensure adequate lighting. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Adequate lighting ensures better safety, especially when working in areas with heat producing equipment. .
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind the hand washing sink near the dish area, wall behind the automatic dishwasher and wall behind the ice machine has an accumulation of grime.
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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08/24/2015 | Routine | |
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The dishwashing table in the kitchen is not sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Door gaskets of bar reach in refrigerators (2).
- Can opener bracket
- Utility bin in the dish washing area.
- Table Mixer
- Exterior surface of the meat slicer
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling vents in the kitchen have an accumulation of dust and debris.
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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05/13/2015 | Routine | |
- 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: Cutting board at the bar, and utensil bin in the kitchen.
Correction: Clean and sanitize these surfaces for food contact.
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02/25/2015 | Risk Factor | |
| No violation noted during this evaluation. | 11/12/2014 | Risk Factor | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
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08/15/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter, heavy cream and chicken observed cold holding at improper temperature in the food prep reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces
Observation: The cutting board for food prep table and cutting board on food prep table in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Shelves through out the kitchen.
- Sides and interior cabinet of deep fat fryer.
- Exterior of ice machine.
- Door gasket of Ascend reach in freezer.
- Stove top and back splash.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Cleaning Receptacles
Observation: Grease receptacle outside the facility has an accumulation of grease and debris.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors (including inside the walk in refrigerator) and walls in kitchen, and floor behind the bar have an accumulation of grime and food debris.
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. Owner is obtaining a contract cleaner to power wash and thoroughly clean the walls and floors.
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05/16/2014 | Routine | |
| No violation noted during this evaluation. | 03/26/2014 | Risk Factor | |
| No violation noted during this evaluation. | 12/04/2013 | Risk Factor | |
| No violation noted during this evaluation. | 08/08/2013 | Risk Factor | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the window ledge above the 3 compartment sink is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Reseal or coat ledge with a food grade paint/coating. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Top exterior surface of ice machine
- Wire shelving unit in dishwasher area.
- Bottom shelf of stainless steel prep table in dishwashing area.
- Top shelf in food prep area.
- Hand washing sink in the bar area.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the kitchen (especially under and behind equipment and at floor/wall junctures) have an accumulation of grime and debris.
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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05/08/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mozzarella cheese, salami and rigatoni noodles observed cold holding at improper temperatures
Correction: Adjust the thermostat to the refrigeration unit to ensure food storage is maintained at 41°F or below at all times.
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02/07/2013 | Risk Factor | |
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